1
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Wang X, Fan C, Wang X, Feng T, Xia S, Yu J. Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 39216015 DOI: 10.1080/10408398.2024.2397451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Algal oil rich in docosahexaenoic acid is easily oxidized and degraded to produce volatile short-chain compounds, leading to the deterioration of product flavor. Currently, the emulsion delivery of algal oil provides a promising approach to minimize oxidative deterioration and conceal its off-flavor. However, algal oil emulsions would also experience unanticipated oxidation as a result of the large specific surface area between the aqueous phase and the oil phase. The current paper offers a mechanism overview behind off-flavor formation in algal oil emulsions and explores corresponding strategies for the inhibition regulation. Additionally, the paper delves into the factors influencing lipid oxidation and the perception of off-flavors in such emulsions. To mitigate the development of off-flavors in algal oil emulsions resulting from oxidation, it is crucial to decline the likelihood of lipid oxidation and proactively prevent the creation of off-flavors whenever possible. Minimizing the release of volatile off-flavor compounds that are inevitably generated is also considered effective for weakening off-flavor. Moreover, co-encapsulation with particular desirable aroma substances could improve the overall flavor characteristics of emulsions.
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Affiliation(s)
- Xinshuo Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Chunli Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Tingting Feng
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
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2
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Jia J, Zhang J, Chen XW, Sun SD, Wang YH, Wei AC. Towards the development of novel bicomponent phytosterol-based oleogels with natural phenolics. Food Chem 2023; 429:136895. [PMID: 37487391 DOI: 10.1016/j.foodchem.2023.136895] [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: 04/07/2023] [Revised: 06/28/2023] [Accepted: 07/13/2023] [Indexed: 07/26/2023]
Abstract
Structuring liquid oils into edible oleogels from natural and abundant plant ingredients has great significance in fields ranging from foods to pharmaceuticals but has proven challenging. Herein, novel bicomponent phytosterol-based oleogels were developed with natural phenolics. Investigating diverse natural phenolics, cinnamic acid (CA) and ethyl ferulate (EF) successfully formed oleogels in combination with phytosterols (PS), where a synergistic effect on the oleogelation and crystallization was observed compared to the corresponding single component formulations. FTIR and UV-vis spectra showed that the gel network was primarily driven by hydrogen bonding and π-π stacking. Furthermore, oscillatory shear demonstrated oleogels featured higher elastic and network structure deformation at molar ratio of 5:5 and 3:7. Moreover, the bicomponent phytosterol-based oleogels displayed partially reversible shear deformation and a reversible solid-liquid transition. Such information was useful for engineering the functional properties of oleogel-based lipidic materials, providing significance for the application in foods, cosmetics and pharmaceuticals industries.
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Affiliation(s)
- Jia Jia
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Jing Zhang
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Xiao-Wei Chen
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China; Food and Pharmacy College, Xuchang University, Xuchang 461000, China.
| | - Shang-De Sun
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Yong-Hui Wang
- Food and Pharmacy College, Xuchang University, Xuchang 461000, China
| | - An-Chi Wei
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China.
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3
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Oleogel-structured emulsions: A review of formation, physicochemical properties and applications. Food Chem 2023; 404:134553. [DOI: 10.1016/j.foodchem.2022.134553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/30/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
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4
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Gao Y, Mao J, Meng Z. Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals. Food Res Int 2023; 163:112215. [PMID: 36596144 DOI: 10.1016/j.foodres.2022.112215] [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: 05/11/2022] [Revised: 10/12/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022]
Abstract
Sucrose palmitate (P170) and sucrose laurate (L195) were used as emulsifiers to control the crystallization behavior of AMF and to stabilize W/O emulsions. In this study, the P170 promoted crystallization and led to strong fat crystal networks with smaller AMF crystals (60-80 μm) in emulsions, retaining flocculation. Water droplets were squeezed into irregular shapes between the strong network but the P170 formed an interface layer with better strength to resist the aggregation. Contrarily, the L195 inhibited crystallization and formed larger AMF spherulites (more than 100 μm) resulting in a low strength of fat crystal networks and unstable emulsions. Meanwhile, the water droplets were easily fixed on the surface of AMF crystals because of the existence of sucrose esters. Protruding crystals on the surface of larger spherulites could pierce the water-oil interface, leading to a greater coalescence and forming larger water droplets. Therefore, a weak crystal network could not prevent the sedimentation and phase separation caused by gravity.
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Affiliation(s)
- Yujie Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Jixian Mao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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5
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Wu X, Liu X, Qin J, Zhou J, Chen J. Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol. Food Res Int 2022; 161:111810. [DOI: 10.1016/j.foodres.2022.111810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 07/27/2022] [Accepted: 08/18/2022] [Indexed: 11/24/2022]
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6
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AbouSamra MM, Afifi SM, Galal AF, Kamel R. Rutin-loaded Phyto-Sterosomes as a potential approach for the treatment of hepatocellular carcinoma: In-vitro and in-vivo studies. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.104015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Chen J, Li Q, Du R, Yu X, Wan Z, Yang X. Thermoresponsive Dual-Structured Gel Emulsions Stabilized by Glycyrrhizic Acid Nanofibrils in Combination with Monoglyceride Crystals. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196542. [PMID: 36235079 PMCID: PMC9573016 DOI: 10.3390/molecules27196542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 09/27/2022] [Accepted: 09/27/2022] [Indexed: 11/16/2022]
Abstract
Responsive dual-structured emulsions and gel emulsions have attracted more and more attention due to their complex microstructures, on-demand responsive properties, and controlled release of active cargoes. In this work, the effect of monoglyceride (MG)-based oil phase structuring on the formation and stability, structural properties, and thermoresponsive and cargo release behavior of gel emulsions stabilized by glycyrrhizic acid (GA) nanofibrils were investigated. Owing to the formation of GA fibrillar networks in the aqueous phase and MG crystalline networks in the oil phase, a stable dual-structured gel emulsion can be successfully developed. The microstructure of the dual-structured gel emulsions largely depended on the concentration of MG in the oil phase. At low MG concentrations (1-2 wt%), the larger formed and lamellar MG crystals may pierce the interfacial fibrillar film, inducing the formation of partially coalesced droplets. In contrast, at high MG concentrations (4 wt% or above), the smaller MG crystals with enhanced interfacial activity can lead to the formation of a bilayer shell of GA nanofibrils and MG crystals, thus efficiently inhibiting the interfacial film damage and forming a jamming structure with homogeneously distributed small droplets. Compared to pure GA nanofibril gel emulsions, the GA-MG dual-structured gel emulsions showed significantly improved mechanical performance as well as good thermoresponsive behavior. Moreover, these stable GA-MG gel emulsions can be used as food-grade delivery vehicles for encapsulating and protecting hydrophobic and hydrophilic bioactive cargoes. They also have great potential as novel and efficient aroma delivery systems showing highly controlled volatile release. The dual-structured emulsion strategy is expected to broaden the applications of natural saponin GA-based gel emulsions in the food, pharmaceutical, and personal care industries.
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Affiliation(s)
- Jialing Chen
- Laboratory of Food Proteins and Colloids, 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, China
| | - Qing Li
- Laboratory of Food Proteins and Colloids, 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, China
| | - Ruijie Du
- Laboratory of Food Proteins and Colloids, 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, China
| | - Xinke Yu
- Laboratory of Food Proteins and Colloids, 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, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, 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, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Correspondence: ; Fax: +86-20-8711-4263
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, 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, China
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8
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Wang K, Cheng L, Li Z, Li C, Hong Y, Gu Z. The degree of substitution of OSA-modified starch affects the retention and release of encapsulated mint flavour. Carbohydr Polym 2022; 294:119781. [DOI: 10.1016/j.carbpol.2022.119781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 06/09/2022] [Accepted: 06/22/2022] [Indexed: 11/17/2022]
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9
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Hu B, Yang Y, Han L, Yang J, Zheng W, Cao J. Characterization of hydrophilic and hydrophobic core-shell microcapsules prepared using a range of antisolvent approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Development of whey protein isolate–phytosterols complexes stabilized oil-in-water emulsion for β-carotene protection and delivery. Food Res Int 2022; 160:111747. [DOI: 10.1016/j.foodres.2022.111747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 07/23/2022] [Accepted: 07/26/2022] [Indexed: 11/19/2022]
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11
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Li Y, Gao Z, Guo J, Wang J, Yang X. Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid. Food Chem 2022; 388:132970. [PMID: 35483281 DOI: 10.1016/j.foodchem.2022.132970] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 04/07/2022] [Accepted: 04/10/2022] [Indexed: 11/04/2022]
Abstract
Flavour is a crucial sensory element that determines the consumers' preference for food and beverages. In this study, we determined the effects of complex gum arabic (GA) and tannic acid (TA) on the aroma release of flavour oil emulsions in vitro by simulating oral processing conditions. GA and TA were used to stabilize flavour oil emulsions. Visualization of in vitro retention using ex vivo porcine tongue, detection of aroma release in the model mouth, and sensory evaluation of flavour emulsions were performed to determine the effect of TA and GA. The results indicated that the retention of emulsions and the release of aroma compounds were modulated by TA and GA, which could be because of interactions that occurred between GA and TA in emulsions and mucins on the tongue. GA enhanced aroma release, whereas TA contributed to the retention or slow release of target aroma compounds.
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Affiliation(s)
- Yanlei Li
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Jian Guo
- Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jinmei Wang
- Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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12
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Effects of composition and storage time of biopolymers-based emulsion-filled gels on the retention and release of aroma compounds: Thermodynamic and kinetic studies. Food Chem 2022; 382:132308. [PMID: 35247663 DOI: 10.1016/j.foodchem.2022.132308] [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: 05/31/2021] [Revised: 01/16/2022] [Accepted: 01/29/2022] [Indexed: 11/20/2022]
Abstract
Studies were performed to determine retention (R) and release kinetics (kr) of aroma compounds (ACs): ethyl butyrate, linalool, 1-octen-3-ol, 2-heptanone and octanal from emulsion-filled gels (EFGs), stabilized by myofibrillar proteins and waxy rice starch (WRS) or tapioca starch (TS). The R and kr parameters were affected by non-covalent interactions of ACs with biopolymers and the development of a compact structure induced by starch addition. Higher kr magnitudes were found in WRS-based samples (88.2-12.8 × 10-3 day-1) than in counterparts prepared with TS (87.6-8.96 × 10-3 day-1). Thermodynamic tests revealed that vaporization enthalpies of ACs were in ranges: 22.6-41.2 kJ mol-1 or 21.4-39.8 kJ mol-1 in samples containing WRS or TS, respectively. This study provides new insight into the factors affecting ACs stability in the EFGs, and the results reported can be used by industry to design relevant systems with extended volatiles retention.
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13
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Yang Y, Zhang M, Li J, Su Y, Gu L, Yang Y, Chang C. Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107479] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Lan M, Zheng J, Huang C, Wang Y, Hu W, Lu S, Liu F, Ou S. Water-In-Oil Pickering Emulsions Stabilized by Microcrystalline Phytosterols in Oil: Fabrication Mechanism and Application as a Salt Release System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5408-5416. [PMID: 35439006 DOI: 10.1021/acs.jafc.1c05115] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Recently, Pickering emulsions stabilized by edible particles have attracted significant attention from the scientific community and food industry owing to their surfactant-free character. However, those edible particles are mostly used for stabilizing oil-in-water emulsions, whereas those for water-in-oil emulsions are very limited. In this article, stable water-in-oil Pickering emulsions were prepared through dispersing phytosterol particles in oil phase, and the effects of antisolvent treatment, the type of oil, particle concentration, and water fraction on the stability, type, and morphology of these emulsions were investigated. In addition, the release profile of salt as a model aqueous compound from these emulsions has also been studied. Results showed that due to its higher water content, the antisolvent pretreatment of phytosterol in the ethanol/water system facilitated the dispersion of dried phytosterol particles into oil phase as microcrystals. Water-in-oil Pickering emulsions with droplet sizes of 80-100 μm were fabricated at phytosterol concentrations of 1.5-3% w/v and water fractions of 0.2-0.6. The dissolved phytosterol molecules in oil phase could help in emulsion stabilization through interfacial crystallization during emulsification, evidenced by polar microscopic observations. Moreover, the salt release from phytosterol-stabilized Pickering emulsions showed a temperature-dependent profile which could have potential application in a controlled-release system. The current study provided important information for fabrication of stable water-in-oil emulsion using natural particles.
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Affiliation(s)
- Manyu Lan
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
| | - Wenzhong Hu
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Shenglan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
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15
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da Silva MG, de Godoi KRR, Gigante ML, Cardoso LP, Ribeiro APB. Nanostructured lipid carriers for delivery of free phytosterols: Effect of lipid composition and chemical interesterification on physical stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128425] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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16
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Li W, Wang W, Yong C, Lan Y, Huang Q, Xiao J. Effects of the Distribution Site of Crystallizable Emulsifiers on the Gastrointestinal Digestion Behavior of Double Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5115-5125. [PMID: 35438487 DOI: 10.1021/acs.jafc.1c07987] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Double emulsions (DEs) are promising delivery vehicles for the protective and programmed release of bioactive compounds. Herein, DEs with monoglycerides crystallized at the internal- or external interface or oil phase were fabricated. The results suggested that the crystallization site of monoglycerides exerts a significant role in retarding the structural degradation and lipid digestion of DEs by affecting the available contact area of lipase. At the initial stage of intestinal digestion, compared with noncrystalline DEs (82.1%, 3.7 min), the burst release of internal markers in the internal interface crystallized emulsions was decreased by 42.4% and the lag time of free fatty acid (FFA) release was delayed by 5.8 min in the external interface crystallized emulsions. The structural integrity and digestion kinetics of the external interface crystallized DEs were synchronized with the retention time of the interfacial crystals. Therefore, crystallizable emulsifiers exhibit unique and fine regulatory effects on the digestive properties of emulsions.
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Affiliation(s)
- Wantong Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Wenbo Wang
- College of Electronic Engineering, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Cao Yong
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qingrong Huang
- Department of Food Science, Rutgers The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
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17
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Chen M, Abdullah, Wang W, Xiao J. Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions. Foods 2022; 11:1039. [PMID: 35407126 PMCID: PMC8997961 DOI: 10.3390/foods11071039] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/25/2022] [Accepted: 04/01/2022] [Indexed: 02/01/2023] Open
Abstract
Double emulsions (W/O/W) with compartmentalized structures have attracted a lot of research interests due to their diverse applications in the food industry. Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0-8.0%) on the stability, oral sensation, and flavor release profile of the emulsions were investigated. Rheological tests revealed that the mechanical properties of double emulsions were dependent on the mass ratio of BW. With the increase in BW content, double emulsions showed a higher resistance against deformation, and lower friction coefficient with a smoother mouthfeel. Turbiscan analysis showed that the addition of BW improved the stability of double emulsions during a 14 days' storage, under freeze-thawed, and osmotic pressure conditions, but it did not improve the heating stability of double emulsions. The addition of BW contributed to lower air-emulsion partition coefficients of flavor (2,3-diacetyl) compared to those without the addition of BW at 20 °C and 37 °C, respectively. Furthermore, the addition of BW and its mass ratio significantly altered the flavor release behavior during the open-bottle storage of double emulsions. The response value of 0% BW dropped sharply on the first day of opening storage, showing a burst release behavior. While a slow and sustained release behavior was observed in double emulsions with 8.0% BW. In conclusion, gelation of the intermediate oil phase of double emulsions significantly enhanced the stability of double emulsions with tunable oral sensation and flavor release by varying the mass ratio of beeswax.
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Affiliation(s)
- Meimiao Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (M.C.); (A.)
| | - Abdullah
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (M.C.); (A.)
| | - Wenbo Wang
- College of Electronic Engineering, South China Agricultural University, Guangzhou 510642, China;
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (M.C.); (A.)
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18
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Shi W, Yan R, Huang L. Preparation and insecticidal performance of sustained-release cinnamon essential oil microemulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1397-1404. [PMID: 34370306 DOI: 10.1002/jsfa.11472] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/13/2021] [Accepted: 08/09/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND To improve the utilization rate of cinnamon essential oil and compensate for the shortcomings of its easy decomposition and oxidation, the microemulsion of cinnamon essential oil was prepared using Tween 80 and anhydrous ethanol as surfactant and cosurfactant, respectively. The effects of the surfactant type, Km value, preparation temperature and aqueous pH on the quality of the microemulsion were studied via a pseudo-ternary phase diagram. The slow-release performance of cinnamon essential oil microemulsion and the control performance of the insect repellent package on the rice weevil were characterized. RESULTS The results showed that, when Tween 80 was used as a surfactant and anhydrous ethanol was used as a cosurfactant, the Km value was 3:1, preparation temperature was 40 °C, aqueous pH was 5 and prepared cinnamon essential oil microemulsion was of the O/W type. The microemulsion had strong stability and a 81.5-nm concentrated particle size distribution, and possessed excellent embedding and sustained-release effects. The prepared insect repellent active package prolongs the use time and the effect of cinnamon essential oil. The repellent rate of the rice weevil was as high as 100% after 48 h, and the contact mortality and fumigation mortality rates of the rice weevil also reached 96.67% and 86.67%, respectively, after 96 h. CONCLUSION The prepared cinnamon essential oil microemulsion and active packaging had a good sustained-release effect. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Weiwei Shi
- College of Light Industry Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Ruixiang Yan
- College of Light Industry Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Liqiang Huang
- College of Light Industry Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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Chen XW, Li XX, Ma CG, Wan ZL, Sun SD. Structuring of Edible Liquid Oil into Smart Thermo-Triggered Soft Matters for Controlled Bioactive Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:309-318. [PMID: 34958201 DOI: 10.1021/acs.jafc.1c03780] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Growing interest is being dedicated to smart soft matters because of their potential in controlling bioactives upon exposure to an appropriate stimulus. Herein, structuring of edible liquid oil into oleogels and emulgels as smart thermo-triggered soft vehicles for controllable release of diverse nutrients was developed. Edible liquid oil was trapped inside the crystal network structure of phytosterols and monoglycerides resulting in bicomponent solidlike oleogels. Subsequently, both water-in-oleogel (W/O) emulgels and glycerol-in-oleogel (G/O) emulgels were further fabricated by spatial distribution of the stabilizing interfacial crystals around dispersed droplets as well as the network crystals in the continuous phase. Rheological measurements showed that the gel strength of the oleogel-based emulgels depends on the fraction of the aqueous phase and is greater than that of corresponding oleogels due to a filler effect of dispersed aqueous droplets within the crystal network, offering an additional strategy to tune the structure and rheology. Comparatively, introducing glycerol endowed a higher gel strength for the oleogel-based emulgels than water, particularly at increased filler loads. In addition, these soft matters exhibited interesting thermoresponsive nature, which exhibit the flexibility for programmed release of coencapsulated bioactive components upon exposure to an appropriate thermal triggered switchable. The resulted smart thermo-triggered soft matters have emerging opportunities for application in functional active ingredient delivery by on-demand strategies.
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Xiao-Xiao Li
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
| | - Zhi-Li Wan
- Laboratory of Food Proteins and Colloids, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R China
| | - Shang-De Sun
- Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, P. R China
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20
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Zampouni K, Soniadis A, Moschakis T, Biliaderis C, Lazaridou A, Katsanidis E. Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112815] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin. Food Res Int 2021; 150:110757. [PMID: 34865775 DOI: 10.1016/j.foodres.2021.110757] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 09/24/2021] [Accepted: 10/06/2021] [Indexed: 01/03/2023]
Abstract
Phytosterols oleogel-based flavor emulsions were successfully fabricated for the first time using natural tea saponin as emulsifier and one-pot ultrasonic technique. The effects of ultrasonic time and power, surfactant concentration, and type of flavor oils (e.g., orange, lemon and peppermint) on the emulsion droplet size were investigated. Submicron emulsions with a dispersed phase made by flavor oil (20 wt%) + phytosterol (4 wt%) were stabilized with 3 wt% saponin were obtained by applying an ultrasonic time of 5 min and ultrasonic power of 280 W. The natural tea saponin emulsions exhibited a superior stability and encapsulation efficiency of phytosterol, compared to traditional emulsifiers. Flavor oil-phytosterol enriched powders were prepared by spray-drying and characterized by SEM, XRD and repose angle. The natural saponin encapsulated oil + phytosterol powders had excellent fluidity, redispersion behavior and low phytosterol crystallinity. It was demonstrated that ultrasound is an effective and suitable technique for fabricating fortified flavor emulsions and microcapsules, which may be used for developing functional lipids-based applications in the food, beverage and cosmetic industries.
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22
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Pang M, Cao L, Kang S, Jiang S, Cao L. Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides. Foods 2021; 10:1828. [PMID: 34441605 PMCID: PMC8392103 DOI: 10.3390/foods10081828] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/02/2021] [Accepted: 08/03/2021] [Indexed: 12/02/2022] Open
Abstract
The flavor substances in sesame oil (SO) are volatile and unstable, which causes a decrease in the flavor characteristics and quality of SO during storage. In this study, the effect of gelation on the release of flavor substances in SO was investigated by preparing biological waxes and monoglycerides oleogels. The results showed that the release of flavor substances in SO in an open environment is in accordance with the Weibull equation kinetics. The oleogels were found to retard the release of volatiles with high saturated vapor pressures and low hydrophobic constants in SO. The release rate constant k value of 2-methylpyazine in BW oleogel is 0.0022, showing the best retention effect. In contrast, the addition of gelling agents had no significant retention effect on the release of volatiles with low saturated vapor pressures or high hydrophobic constants in SO, and even promoted the release of these compounds to some extent. This may be due to the hydrophilic structural domains formed by the self-assembly of gelling agents, which reduces the hydrophobicity of SO. This work provides a novel approach for retaining volatile compounds in flavored vegetable oils. As a new type of flavor delivery system, oleogels can realize the controlled release of volatile compounds.
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Affiliation(s)
- Min Pang
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (L.C.); (S.K.); (S.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Lulu Cao
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (L.C.); (S.K.); (S.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Shengmei Kang
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (L.C.); (S.K.); (S.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Shaotong Jiang
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (L.C.); (S.K.); (S.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Lili Cao
- School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China; (M.P.); (L.C.); (S.K.); (S.J.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
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23
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Pickering emulsions as a platform for structures design: cutting-edge strategies to engineer digestibility. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106645] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications. Carbohydr Polym 2021; 270:118358. [PMID: 34364603 DOI: 10.1016/j.carbpol.2021.118358] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/28/2021] [Accepted: 06/15/2021] [Indexed: 11/22/2022]
Abstract
Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.
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25
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Chen XW, Sun SD, Ma CG, Yang XQ. Oil-Water Interfacial-Directed Spontaneous Self-Assembly of Natural Quillaja Saponin for Controlling Interface Permeability in Colloidal Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13854-13862. [PMID: 33166459 DOI: 10.1021/acs.jafc.0c04431] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Assembly of amphiphiles at the interface of two immiscible fluids is of great scientific and technological interest in offering efficient routes to smart vehicles for functional deliveries. Natural Quillaja saponin (QS) has gathered widespread interest within the scientific community as a result of its unique interfacial properties. Herein, spontaneously interface-driven self-assembly (SIDSA) of QS at the oil-water interface was systematically studied by morphology and spectroscopy. It was found to self-assemble into a micrometer-scale network in helical fibers by combined intermolecular π-π stacking and hydrogen bonding among saponins at the liquid-liquid interface. From SIDSA, multilayer films on the surfaces of dispersed droplets were formed and enhanced emulsion stability. Interfacial QS-based films on droplet surfaces were also shown to confine interfacial diffusion processes by serving as transport barriers. Furthermore, they can be exploited to control the release of volatiles from the dispersed liquid phase by regulating the interface film, which is shown by molecular dynamics to occur through a hydrogen-bonded mechanism. These results provide new insight into the interfacial assembly structure that can enable unique controllable release in a broad range of applications in food, beverages, pharmaceuticals, and cosmetics.
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Shang-De Sun
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Xiao-Quan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
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26
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β-Sitosterol Loaded Nanostructured Lipid Carrier: Physical and Oxidative Stability, In Vitro Simulated Digestion and Hypocholesterolemic Activity. Pharmaceutics 2020; 12:pharmaceutics12040386. [PMID: 32331384 PMCID: PMC7237988 DOI: 10.3390/pharmaceutics12040386] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 04/16/2020] [Accepted: 04/20/2020] [Indexed: 02/02/2023] Open
Abstract
The objective of the present study was to explore the potential of nanostructured lipid carriers (NLCs) for improving the oral delivery of β-sitosterol, a poorly water-soluble bioactive component with hypocholesterolemic activity. Two β-sitosterol formulations with different solid lipid compositions were prepared by melt emulsification, followed by the sonication technique, and the effect of storage conditions and simulated digestion on the physical, chemical and oxidative stability, bioaccessibility and release were extensively studied. Both NLC preparations remained relatively stable during the four weeks of storage at different conditions (4, 25 and 40 °C), with more superior stability at lower temperatures. The in vitro digestion experiment indicated a high physical stability after exposure to the simulated mouth and stomach stages and an improved overall β-sitosterol bioaccessibility at the end of the digestion. The NLCs presented an increased solubility and gradual release which could be justified by the remarkable affinity of β-sitosterol to the complex lipid mixture. An in vivo study demonstrated an improved reduction in the total cholesterol and low-density lipoprotein cholesterol plasma levels in mice compared with the drug suspension. These investigations evidenced the potential of the developed NLC formulations for the enhancement of solubility and in vivo performance of β-sitosterol.
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27
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Tailor it up! How we are rolling towards designing the functionality of emulsions in the mouth and gastrointestinal tract. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.06.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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28
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Chen XW, Sun SD, Yang GL, Ma CG. Engineering phytosterol-based oleogels for potential application as sustainable petrolatum replacement. RSC Adv 2019; 10:244-252. [PMID: 35492564 PMCID: PMC9047561 DOI: 10.1039/c9ra06950j] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Accepted: 12/05/2019] [Indexed: 11/21/2022] Open
Abstract
Phytosterol-based oleogels have been engineered in edible oils for potential applications as sustainable replacements for petrolatum. Oleogels have emerged with a crystal network structure with oil molecules trapped inside. In addition, the viscosity of highly thixotropic oleogels could be tuned by manipulating the concentration of phytosterols and monoglycerides, and the type of surface-active small molecules and bulk vegetable oils. Furthermore, viscous soft matter could also be tunably made with 8–20% oleogelators in olive oil with favourable water vapour occlusive and wettability properties, in addition to having good texture, and outstanding thixotropic and thermal reversibility properties. These properties are quite similar to those of commercial petrolatum. This work demonstrates that the natural phytosterol-oleogels in edible oils can be a novel source of sustainable and green replacements for petrolatum. Phytosterols, as a family of plant-produced molecules, are recognized for their natural health benefits. Phytosterol-based oleogels have been engineered in edible oils to be potential applicable as sustainable petrolatum replacements.![]()
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China +86-371-67758022 +86-371-67758022
| | - Shang-De Sun
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China +86-371-67758022 +86-371-67758022
| | - Guo-Long Yang
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China +86-371-67758022 +86-371-67758022
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China +86-371-67758022 +86-371-67758022.,National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China
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29
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Fincheira P, Rubilar O, Espinoza J, Aniñir W, Méndez L, Seabra AB, Quiroz A. Formulation of a controlled-release delivery carrier for volatile organic compounds using multilayer O/W emulsions to plant growth. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123738] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Doi T, Wang M, McClements DJ. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking. Food Res Int 2019; 125:108549. [PMID: 31554123 DOI: 10.1016/j.foodres.2019.108549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 06/26/2019] [Accepted: 07/10/2019] [Indexed: 01/22/2023]
Abstract
Our objective was to establish the influence of biopolymer additives on the flavor release profiles of model food emulsions during simulated cooking. Allyl methyl disulfide (AMDS), a volatile hydrophobic flavor found in garlic, was used as a model aroma. This type of flavor compound is easily lost from foods during thermal processing and so there is a need to identify effective strategies to improve its retention and modulate its release profile. The impact of protein (sodium caseinate and whey protein) and polysaccharide (maltodextrin, xanthan gum, sodium alginate, corn starch, methyl cellulose, and β-cyclodextrin) addition (0.5%) on the flavor retention profile of AMDS-loaded emulsions subjected to simulated cooking was determined. Corn oil was used as the oil phase to formulate the oil-in-water emulsions. Emulsions were heated from room temperature to boiling and then held for 30 min to establish the impact of biopolymer addition on their flavor retention profiles. The impact of biopolymer concentration on flavor retention was also studied using maltodextrin (0-40%) and xanthan gum (0-0.5%). The flavor retention profiles of the emulsions containing 0.5% maltodextrin, sodium alginate, whey protein, sodium caseinate, or corn starch, were the same as those as the control (no additives). Conversely, addition of 0.5% methyl cellulose, β-cyclodextrin, or xanthan gum led to faster flavor release during cooking. The thermal stability of the emulsions appeared to be the dominant factor determining their flavor release: additives that promoted coalescence during heating led to faster flavor release. Moreover, addition of high levels of maltodextrin and xanthan gum promoted depletion flocculation, which also led to faster flavor release during heating. In contrast, there appeared to be no correlation between emulsion viscosity and the flavor release profile. These results are important for designing emulsion-based food products, such as sauces and soups, with controlled flavor release profiles during cooking.
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Affiliation(s)
- Takahiko Doi
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Minqi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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31
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Interactions between rice amylose and aroma compounds and their effect on rice fragrance release. Food Chem 2019; 289:603-608. [DOI: 10.1016/j.foodchem.2019.03.102] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 03/15/2019] [Accepted: 03/19/2019] [Indexed: 11/22/2022]
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32
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Chen XW, Ning XY, Zou Y, Liu X, Yang XQ. Multicompartment emulsion droplets for programmed release of hydrophobic cargoes. Food Funct 2019; 10:4522-4532. [PMID: 31355399 DOI: 10.1039/c9fo00558g] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Delivery systems with multicompartmental structures that allow simultaneous delivery of several cargos are of great interest in both fundamental research and industrial applications. Here, we report a facile and easily scalable approach to fabricate multi-compartmentalized microdroplets for achieving programmed release of hydrophobic cargoes. Well-dispersed nanodroplets stabilized by natural Quillaja saponin served as an effective colloid stabilizer for fabricating microscale emulsion droplets with multicompartment architectures comprising many nanoscale droplets as a shell and single microscale core. Control of the number of nanodroplets allows accurate manipulation of the interface permeability for flexible and controllable release of volatile compounds (e.g., 2,3-butanedione, cis-3-hexen-1-ol, ethyl butyrate, d-limonene). More interestingly, the multicompartment microdroplets exhibited a higher flexibility for programmed release of different volatile compounds, as well as curcumin, during in vitro digestion by introducing cargos into the shell subcompartments or core microcompartment. The promising results highlight the power of this multi-compartmentalized system toward accessing a powerful platform for functional cargo delivery strategies.
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Affiliation(s)
- Xiao-Wei Chen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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33
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Fan F, Roos YH. Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models. Food Res Int 2019; 122:137-148. [PMID: 31229065 DOI: 10.1016/j.foodres.2019.04.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 03/29/2019] [Accepted: 04/02/2019] [Indexed: 11/19/2022]
Abstract
Present study developed a strength analysis for relaxation time (τ) in characterizing physicochemical properties and structural transformation of freeze-dried honey/whey protein isolate (H/WPI) and honey/maltodextrin (H/MD) models based on water sorption, time-dependent crystallization, glass transition, and α-relaxation at various water activities (0.11aw to 0.76aw) and 25 °C. Water sorption data of two models explained WPI was a more effectiveness drying stabilizer than MD as H/WPI model owned higher monolayer water content. Crystallization was observed in prepared models with drying-aids content below 50% of mass ratios at water activity above 0.44aw and 25 °C, whereas the extent of crystallization and structural collapse were inhibited by WPI and MD addition based on sorption isotherms. Glass transition temperature, α-relaxation temperature, and τ for two models were composition-dependent and altered by water, WPI, and MD at water activity below 0.44aw. According to strength analysis of τ, the S for H/WPI and H/MD models was affected by drying-aids and could give a quantitative measure to estimate compositional effects on τ. Moreover, a S-involved state diagram was established to determine the critical parameters (water content and S) for controlling structural transformation of honey powder models during production and storage, i.e., collapse and stickiness.
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Affiliation(s)
- Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Guangdong, China.
| | - Yrjö H Roos
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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34
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Hu B, Han L, Ma R, Phillips GO, Nishinari K, Fang Y. All-Natural Food-Grade Hydrophilic-Hydrophobic Core-Shell Microparticles: Facile Fabrication Based on Gel-Network-Restricted Antisolvent Method. ACS APPLIED MATERIALS & INTERFACES 2019; 11:11936-11946. [PMID: 30843685 DOI: 10.1021/acsami.9b00980] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Hydrophilic-hydrophobic core-shell microparticles are highly appealing for a variety of industrial applications (foods, pharmaceutics, cosmetics, biomedicines, etc.) owing to their unique properties of moisture resistance and controlled release. However, the fabrication of such structured microparticles proves to be nontrivial due to the difficulty in assembling two materials of distinctly different hydrophilicities and hydrophobicities. This paper reports a facile method to fabricate hydrophilic-hydrophobic core-shell microparticles using all-natural food-grade polysaccharides and proteins, based on a novel principle of gel-network-restricted antisolvent precipitation. Immersion of microgel beads prepared from hydrophilic polysaccharides (i.e., alginates, κ-carrageenan, agarose) into a hydrophobic protein solution (i.e., zein in 70% aqueous ethanol) enables slow and controllable antisolvent precipitation of a protein layer around the microbead surface, leading to the formation of a hydrophilic-hydrophobic core-shell structure. The method applies to various gelling systems and can easily tailor the particle size and shell thickness. The resulting freeze-dried microparticles demonstrate restricted swelling in water, improved moisture resistance, and sustained release of encapsulants, with great potential in applications such as protection of unstable and/or hygroscopic compounds and delivery and controlled release of drugs, bioactives, flavors, etc. The method is rather universal and can be extended to prepare more versatile core-shell structures using a large variety of hydrophilic and hydrophobic materials.
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Affiliation(s)
- Bing Hu
- Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068 , China
| | - Lingyu Han
- Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068 , China
| | - Ruixiang Ma
- Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068 , China
| | - Glyn O Phillips
- Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068 , China
| | - Katsuyoshi Nishinari
- Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068 , China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai 200240 , China
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Doi T, Wang M, McClements DJ. Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. Food Res Int 2019; 116:1-11. [DOI: 10.1016/j.foodres.2018.12.056] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 12/20/2018] [Accepted: 12/24/2018] [Indexed: 11/26/2022]
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36
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Zychowski LM, Mettu S, Dagastine RR, Kelly AL, O’Mahony JA, Auty MA. Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2018.11.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Bortnowska G, Goluch Z. Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.046] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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38
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Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition. Food Chem 2018; 264:24-33. [DOI: 10.1016/j.foodchem.2018.04.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 04/04/2018] [Accepted: 04/10/2018] [Indexed: 11/23/2022]
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39
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40
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Tamaru S, Igura N, Shimoda M. Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions. Food Chem 2018; 239:712-717. [DOI: 10.1016/j.foodchem.2017.06.127] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 06/02/2017] [Accepted: 06/21/2017] [Indexed: 11/17/2022]
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41
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Yang DX, Chen XW, Yang XQ. Phytosterol-based oleogels self-assembled with monoglyceride for controlled volatile release. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:582-589. [PMID: 28653331 DOI: 10.1002/jsfa.8500] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 06/04/2017] [Accepted: 06/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Oleogels have recently emerged as a subject of growing interest among industrial and academic researchers as an alternative to saturated/trans-fat and delivery of functional ingredients. Phytosterols, comprising plant-derived natural steroid compounds, are preferred for oleogel production because they are both natural and healthy. In the present study, phytosterol-based oleogels self-assembled with monoglyceride were studied with respect to tuning volatile release. RESULTS Microscopy images of the bicomponent oleogels of β-sitosterol and monoglyceride showed the formation of a new three-dimensional network of entangled crystals and a controllable microstructure. Our analysis from differential scanning calorimetry and small angle X-ray scattering results suggests the self-assembly of β-sitosterol and monoglyceride via intermolecular hydrogen bonds into spherulitic microstructures. The results showed that the release rate (v0 ), maximum headspace concentrations (Cmax ) and partition coefficients (ka/o ) for oleogels showed a significantly controlled release and were tunable via the microstructure of phytosterol-based oleogels under both dynamic and static conditions. In addition, the solid-like oleogels had interesting thixotropic and thermoresponsive behaviors, probably as a result of intermolecular hydrogen bonding. CONCLUSION The self-assembly of phytosterol-based oleogels with monoglyceride was attributed to intermolecular hydrogen and is demonstrated to be a promising tunable and functional strategy for delivering flavor compounds. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Dan-Xia Yang
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiao-Wei Chen
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiao-Quan Yang
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
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42
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Zhu YQ, Chen X, McClements DJ, Zou L, Liu W. Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1398660] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yu Qing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | | | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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43
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Saraiva CS, dos Reis Coimbra JS, de Carvalho Teixeira AVN, de Oliveira EB, Teófílo RF, da Costa AR, de Almeida Alves Barbosa É. Formation and characterization of supramolecular structures of β-lactoglobulin and lactoferrin proteins. Food Res Int 2017; 100:674-681. [DOI: 10.1016/j.foodres.2017.07.065] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 07/09/2017] [Accepted: 07/28/2017] [Indexed: 01/23/2023]
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44
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Ruan Q, Guo J, Wan Z, Ren J, Yang X. pH switchable Pickering emulsion based on soy peptides functionalized calcium phosphate particles. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.023] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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45
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Chen XW, Yang DX, Zou Y, Yang XQ. Stabilization and functionalization of aqueous foams by Quillaja saponin-coated nanodroplets. Food Res Int 2017; 99:679-687. [PMID: 28784531 DOI: 10.1016/j.foodres.2017.06.045] [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: 06/05/2017] [Accepted: 06/20/2017] [Indexed: 10/19/2022]
Abstract
We report evidence for stabilization and functionalization of aqueous foams stabilized by Quillaja saponin (QS)-coated nanodroplets. In contrast to foams stabilized by QS, stabilized the foams of QS-coated nanodroplets showed superior foamability, stability and multi-functional characteristics. Specifically, the half-life time of the foam stabilized by nanodroplets was approximately 4 times that of saponin. The microstructure observation indicates the nanodroplets from assembly of saponin around oil droplet were strong attachment at the gas-liquid interface and stabling a large gas-liquid interfacial area in a hierarchical structure. The surface dynamic adsorption and large deformation rheology were performed, revealed that QS nanodroplets were almost irreversibly adsorbed at air-liquid interface and exhibited less surface desorption and high elastic-viscous response to a large mechanical deformation. These nanodroplets stabilized foams presented a large capacity for loading hydrophobic flavors and nutrients (e.g., β-carotene and curcumin), which could be used to create a new class of foam food products with sustained release of flavors and/or health benefit functionality.
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Affiliation(s)
- Xiao-Wei Chen
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Dan-Xia Yang
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Yuan Zou
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Xiao-Quan Yang
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.
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46
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Ubeyitogullari A, Ciftci ON. Generating phytosterol nanoparticles in nanoporous bioaerogels via supercritical carbon dioxide impregnation: Effect of impregnation conditions. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.022] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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47
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Wang YH, Wang JM, Guo J, Wan ZL, Yang XQ. Amphiphilic zein hydrolysate as a delivery vehicle: The role of xanthophylls. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.057] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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48
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Wang J, Liu R, Liu B, Yang Y, Xie J, Zhu N. Systems Pharmacology-based strategy to screen new adjuvant for hepatitis B vaccine from Traditional Chinese Medicine Ophiocordyceps sinensis. Sci Rep 2017; 7:44788. [PMID: 28317886 PMCID: PMC5357901 DOI: 10.1038/srep44788] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Accepted: 02/14/2017] [Indexed: 12/19/2022] Open
Abstract
Adjuvants are common component for many vaccines but there are still few licensed for human use due to low efficiency or side effects. The present work adopted Systems Pharmacology analysis as a new strategy to screen adjuvants from traditional Chinese medicine. Ophiocordyceps sinensis has been used for many years in China and other Asian countries with many biological properties, but the pharmacological mechanism has not been fully elucidated. First in this study, 190 putative targets for 17 active compounds in Ophiocordyceps sinensis were retrieved and a systems pharmacology-based approach was applied to provide new insights into the pharmacological actions of the drug. Pathway enrichment analysis found that the targets participated in several immunological processes. Based on this, we selected cordycepin as a target compound to serve as an adjuvant of the hepatitis B vaccine because the existing vaccine often fails to induce an effective immune response in many subjects. Animal and cellular experiments finally validated that the new vaccine simultaneously improves the humoral and cellular immunity of BALB/c mice without side effects. All this results demonstrate that cordycepin could work as adjuvant to hepatitis b vaccine and systems-pharmacology analysis could be used as a new method to select adjuvants.
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Affiliation(s)
- Jingbo Wang
- Laboratory of Molecular Immunology, State Key Laboratory of Genetic Engineering, Institute of Biomedical Science, School of Life Sciences, Fudan University, Shanghai, 200438, China
| | - Rui Liu
- Laboratory of Molecular Immunology, State Key Laboratory of Genetic Engineering, Institute of Biomedical Science, School of Life Sciences, Fudan University, Shanghai, 200438, China
| | - Baoxiu Liu
- Laboratory of Molecular Immunology, State Key Laboratory of Genetic Engineering, Institute of Biomedical Science, School of Life Sciences, Fudan University, Shanghai, 200438, China
| | - Yan Yang
- Laboratory of Molecular Immunology, State Key Laboratory of Genetic Engineering, Institute of Biomedical Science, School of Life Sciences, Fudan University, Shanghai, 200438, China
| | - Jun Xie
- Laboratory of Molecular Immunology, State Key Laboratory of Genetic Engineering, Institute of Biomedical Science, School of Life Sciences, Fudan University, Shanghai, 200438, China
| | - Naishuo Zhu
- Laboratory of Molecular Immunology, State Key Laboratory of Genetic Engineering, Institute of Biomedical Science, School of Life Sciences, Fudan University, Shanghai, 200438, China
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Chen XW, Wang JM, Guo J, Wan ZL, Yin SW, Yang XQ. Hierarchical high internal phase emulsions and transparent oleogels stabilized by quillaja saponin-coated nanodroplets for color performance. Food Funct 2017; 8:823-831. [DOI: 10.1039/c6fo01752e] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Herein, we report novel high internal phase emulsions and transparent oleogels that exhibit a hierarchical configuration by manipulating the spatial assembly of a natural small molecular-weight quillaja saponin for color performance.
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Affiliation(s)
- Xiao-Wei Chen
- Food Protein Research and Development Center
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Jin-Mei Wang
- Food Protein Research and Development Center
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Jian Guo
- Food Protein Research and Development Center
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Zhi-Li Wan
- Food Protein Research and Development Center
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Shou-Wei Yin
- Food Protein Research and Development Center
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Xiao-Quan Yang
- Food Protein Research and Development Center
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- P. R China
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50
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Liu X, Chen XW, Guo J, Yin SW, Yang XQ. Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.037] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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