1
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Zhao L, Li J, Yin K, Ding Y, Sun L. Emulsion gels prepared from Longzhua mushroom polysaccharides with self-gelling properties as β-carotene carriers: Stability and in vitro digestibility of β-carotene. Int J Biol Macromol 2024; 276:134110. [PMID: 39047994 DOI: 10.1016/j.ijbiomac.2024.134110] [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: 05/14/2024] [Revised: 07/10/2024] [Accepted: 07/21/2024] [Indexed: 07/27/2024]
Abstract
β-Carotene is widely used in food systems because of its biological activity; however, β-carotene has poor chemical stability and low bioavailability. Thus, researchers use encapsulated delivery systems to overcome these disadvantages. In this study, we prepared emulsion gels to encapsulate β-carotene, using Longzhua mushroom polysaccharide (LMP), which can autonomously form weak gels. The LMP emulsion gel (LEG) exhibited a high water-holding capacity of up to 95.06 %. All samples showed adequate storage stability for 28 days. Increasing the polysaccharide content in the emulsion gel enhanced the encapsulation efficiency of β-carotene (96.76 %-98.27 %), the release of free fatty acids (68.21 %-81.44 %), and the photostability (80.65 %-91.27 %), thermal stability (73.84 %-97.08 %), and bioaccessibility (18.28 %-30.26 %) of β-carotene. In conclusion, LEG is a promising fat-soluble material that can be used for food-grade encapsulated delivery systems.
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Affiliation(s)
- Lingxin Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Jiapeng Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Kaiwen Yin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
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2
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Feng L, Jia X, Yin L. Role of pectin in the delivery of β-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate. Food Chem 2024; 446:138797. [PMID: 38442678 DOI: 10.1016/j.foodchem.2024.138797] [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: 03/16/2022] [Revised: 02/12/2024] [Accepted: 02/16/2024] [Indexed: 03/07/2024]
Abstract
This study investigated the effects of different matrices on gel properties, lipid digestibility, β-carotene bioaccessibility, released free amino acids and gel network degradation. Microstructure studies have proven that sugar beet pectin/soy protein isolate-based emulsion-filled gel (SBP/SPI-E) with interpenetrating networks was formed. SBP/SPI-E exhibited higher hardness (2.67 N, p < 0.05) and released lesser free amino acids (269.48-μmol/g SPI) than soy protein isolate-based emulsion-filled gel (SPI-E) in simulated intestinal fluid (SIF); however, both had similar free amino acids contents in simulated colonic fluid. SBP has the potential to delay gel network degradation in SIF, as evidenced by the sugar stain strips of SDS-PAGE and microstructure observation. Furthermore, SBP/SPI-E and SPI-E exhibited similar β-carotene bioaccessibility in SIF, suggesting that SBP from composite gel could not affect the aforementioned bioaccessibility. The study provides useful information for the design of functional gels in the application of fat-soluble nutrient delivery.
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Affiliation(s)
- Liping Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xin Jia
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Lijun Yin
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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3
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Zhong X, Wang K, Chen Z, Fei S, Li J, Tan M, Su W. Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes. Food Funct 2024; 15:1323-1339. [PMID: 38205590 DOI: 10.1039/d3fo04945k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2024]
Abstract
The remarkable performance of fucoxanthin (FX) in antioxidant and weight loss applications has generated considerable interest. However, the application of fucoxanthin in the food and pharmaceutical industries is limited due to its highly unsaturated structure. This research aimed to investigate the synergistic mechanism of a unique Pickering emulsion gel stabilized by salmon byproduct protein (SP)-pectin (PE) aggregates and evaluate its ability to enhance the stability and bioavailability of FX. Various analytical techniques, including fluorescence spectroscopy, contact angle testing, turbidity analysis, and cryo-field scanning electron microscopy, were used to demonstrate that electrostatic and hydrophobic interactions between SP and PE contribute to the exceptional stability and wettability of the Pickering emulsion gels. Rheological analysis revealed that increasing the concentration of SP-PEs resulted in shear-thinning behavior, excellent thixotropic recovery performance, higher viscoelasticity, and good thermal stability of the Pickering emulsion gels stabilized by SP-PEs(SEGs). Furthermore, encapsulation of FX in the gels showed protected release under simulated oral and gastric conditions, with the subsequent controlled release in the intestine. Compared to free FX and the control group without PE (SEG-0), SEG-4 exhibited a 1.92-fold and 1.37-fold increase in the total bioavailable fraction of FX, respectively. Notably, during the study, it was observed that SEGs have the potential to serve as cake decoration for 3D printing to replace traditional cream under lower oil phase conditions (50%). These findings suggest that SP-PEs-stabilized Pickering emulsion gels hold promise as carriers for delivering bioactive compounds, offering the potential for various innovative food applications.
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Affiliation(s)
- Xu Zhong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Kuiyou Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Zhejin Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Siyuan Fei
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
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4
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Xu P, Luo S, Song J, Dai Z, Li D, Wu C. Effect of sodium alginate-based hydrogel loaded with lutein on gut microbiota and inflammatory response in DSS-induced colitis mice. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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5
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Rathee S, Ojha A, Upadhyay A, Xiao J, Bajpai VK, Ali S, Shukla S. Biogenic engineered nanomaterials for enhancing bioavailability via developing nano-iron-fortified smart foods: advances, insight, and prospects of nanobionics in fortification of food. Food Funct 2023; 14:9083-9099. [PMID: 37750182 DOI: 10.1039/d3fo02473c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Iron deficiency is a significant cause of iron deficiency anemia (IDA). Treatment of IDA is challenging due to several challenges, including low target bioavailability, low palatability, poor pharmacokinetics, and extended therapeutic regimes. Nanotechnology holds the promise of revolutionizing the management and treatment of IDA. Smart biogenic engineered nanomaterials (BENMs) such as lipids, protein, carbohydrates, and complex nanomaterials have been the subject of extensive research and opened new avenues for people and the planet due to their enhanced physicochemical, rheological, optoelectronic, thermomechanical, biological, magnetic, and nutritional properties. Additionally, they show eco-sustainability, low biotoxicity, active targeting, enhanced permeation and retention, and stimuli-responsive characteristics. We examine the opportunities offered by emerging smart BENMs for the treatment of iron deficiency anemia by utilizing iron-fortified smart foods. We review the progress made so far and other future directions to maximize the impact of smart nanofortification on the global population. The toxicity effects are also discussed with commercialization challenges.
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Affiliation(s)
- Shweta Rathee
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India.
| | - Ankur Ojha
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India.
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India.
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Vivek K Bajpai
- Department of Energy and Materials Engineering, Dongguk University, Seoul 04620, Republic of Korea
| | - Sajad Ali
- Department of Biotechnology, Yeungnam University, South Korea.
| | - Shruti Shukla
- Department of Nanotechnology, North Eastern Hill University (NEHU), East Khasi Hills, Shillong, 793022, Meghalaya, India.
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6
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Milivojević M, Popović A, Pajić-Lijaković I, Šoštarić I, Kolašinac S, Stevanović ZD. Alginate Gel-Based Carriers for Encapsulation of Carotenoids: On Challenges and Applications. Gels 2023; 9:620. [PMID: 37623075 PMCID: PMC10454207 DOI: 10.3390/gels9080620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/22/2023] [Accepted: 07/25/2023] [Indexed: 08/26/2023] Open
Abstract
Sodium alginate is one of the most interesting and the most investigated and applied biopolymers due to its advantageous properties. Among them, easy, simple, mild, rapid, non-toxic gelation by divalent cations is the most important. In addition, it is abundant, low-cost, eco-friendly, bio-compatible, bio-adhesive, biodegradable, stable, etc. All those properties were systematically considered within this review. Carotenoids are functional components in the human diet with plenty of health benefits. However, their sensitivity to environmental and process stresses, chemical instability, easy oxidation, low water solubility, and bioavailability limit their food and pharmaceutical applications. Encapsulation may help in overcoming these limitations and within this review, the role of alginate-based encapsulation systems in improving the stability and bioavailability of carotenoids is explored. It may be concluded that all alginate-based systems increase carotenoid stability, but only those of micro- and nano-size, as well as emulsion-based, may improve their low bioaccessibility. In addition, the incorporation of other biopolymers may further improve encapsulation system properties. Furthermore, the main techniques for evaluating the encapsulation are briefly considered. This review critically and profoundly explains the role of alginates in improving the encapsulation process of carotenoids, suggesting the best alternatives for those systems. Moreover, it provides a comprehensive cover of recent advances in this field.
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Affiliation(s)
- Milan Milivojević
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Aleksandra Popović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Ivana Pajić-Lijaković
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Ivan Šoštarić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Stefan Kolašinac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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7
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Alinovi M, Rinaldi M, Paciulli M, Bot F, Barbanti D, Chiavaro E. Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions. Foods 2023; 12:2447. [PMID: 37444185 DOI: 10.3390/foods12132447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/19/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the effect of heat (70, 80, and 90 °C) and pressure (5, 10, and 15 MPa) to produce whey protein emulsion gels using a pilot-scale tubular heat exchanger equipped with a homogenization valve. Both temperature and pressure determined a significant effect (p < 0.05) on the rheological moduli, with the treated samples displaying a predominant elastic behavior. The treatments also showed an improved pseudoplasticity due to the significant reduction in the flow behavior index (p < 0.05). All the samples showed a bimodal particle size distribution; by increasing the temperature up to 80 °C, a reduction in Dv50 (50th percentile) values compared to the control samples was observed. At 90 °C, the Dv50 value increased because of coalescence and flocculation phenomena occurring during or immediately after processing. The greater aggregation and structural development obtained with stronger process conditions improved the stability of the emulsions. The results show the capability to produce gel emulsions with good physical properties that could be proposed as food ingredients to substitute fats in food products.
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Affiliation(s)
- Marcello Alinovi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Francesca Bot
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Davide Barbanti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
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8
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Lian Z, Yang S, Peng X, Tong X, Wang M, Dai S, Zhu T, Wang H, Jiang L. pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties. ULTRASONICS SONOCHEMISTRY 2023; 95:106412. [PMID: 37086535 PMCID: PMC10457579 DOI: 10.1016/j.ultsonch.2023.106412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 04/09/2023] [Accepted: 04/17/2023] [Indexed: 05/03/2023]
Abstract
In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β-carotene release properties of the gels. Compared to the 7S hydrogel, the emulsion-filled gels exhibited better water-holding and textural properties. The 7S modification and the increase in emulsion concentration resulted in altered water distribution and improved microstructure and rheological properties of the emulsion-filled gels. The dense and homogeneous gel network was formed at an emulsion content of 15 wt%. The gels were regulated by different release kinetics in a simulated gastrointestinal environment. M-15 showed the highest bioaccessibility and chemical stability (72.25% and 89.87%) with good slow-release properties of β-carotene. These results will guide the development of encapsulated delivery systems for gel food products.
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Affiliation(s)
- Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinhui Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agriculture, Northeast Agricultural University, Harbin 150030, China
| | - Mengmeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tingting Zhu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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9
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Özer ED, Özer CO. Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics. J Oleo Sci 2023; 72:131-138. [PMID: 36740248 DOI: 10.5650/jos.ess22282] [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: 02/06/2023] Open
Abstract
In this study, the effects of oil, water, glycerol monostearate, carrageenan and alginate concentrations, which have a significant effect on quality parameters in olive oil oleogel-based emulsion (OOE), were investigated and their optimum amounts were determined by mixture design for oleogel production with desired properties. OOE was produced using olive oil, water, glycerol monostearate (GMS), carrageenan and alginate at various concentrations in the range of 0-70%, 30-60%, 0-2%, 0-2% and 0-2%, respectively. The optimum quality parameters of OOE were evaluated in terms of optimum firmness value (5.5-7 N), minimum oil loss and peroxide value. The optimum composition was determined 53.5% olive oil, 43.5% water, 1.1% carrageenan, 0.92% alginate and 0.98% glycerol monostearate (w/w). Produced OOE under determined optimum conditions had 5.81 N firmness, 1.82 meq/O2 peroxide value and 21.02% oil loss value. The margin of error between the experimentally obtained data and the estimated data in the study is average 2%. The results showed that the formulation used in OOE production have significant effects on the created OOE structure and quality parameters. In addition, different formulations to be created with the results of the present study will contribute to increasing the applicability of OOE in different foods.
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Affiliation(s)
- Ezgi Demir Özer
- Cappadocia University, School of Applied Science, Department of Gastronomy and Culinary Arts
| | - Cem Okan Özer
- Nevsehir Hacı Bektaş Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
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10
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Cao L, Jeong SJ, Shin JH. Effect of gelation technique on lipid digestibility of emulsion-loaded alginate microparticles: a systematic review and meta-analysis. Food Sci Biotechnol 2023; 32:135-144. [PMID: 36647522 PMCID: PMC9839912 DOI: 10.1007/s10068-022-01227-4] [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: 11/08/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 01/06/2023] Open
Abstract
Alginate microparticles fabricated via calcium gelation or layer-by-layer assembly are commonly used for encapsulating emulsions. In this study, the impact of these two gelation methods on the lipid digestibility of emulsions was reviewed through a systematic screening of relevant studies. From the literature search (Scopus, PubMed, and Web of Science databases), 604 records were screened and 25 articles were included in the analysis. The fold change of free fatty acid release rate at the end of in vitro digestion process between alginate-encapsulated emulsion and emulsions not encapsulated by alginate was calculated for calcium gelation (weighted mean of response ratio 0.64, 95% CI 0.54-0.75) and layer-by-layer assembly (weighted mean of response ratio 0.89, 95% CI 0.81-0.98). Alginate-calcium hydrogels showed stronger inhibition of the extent of lipid digestion than alginate-coated multilayer emulsions. The structural and particle size differences between alginate microparticles acquired using different techniques may contribute to this phenomenon.
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Affiliation(s)
- Lei Cao
- Department of Biomedical Engineering, Pukyong National University, Busan, Korea
| | - Seung Jin Jeong
- Department of Smart Green Technology Engineering, Pukyong National University, Busan, Korea
| | - Joong Ho Shin
- Department of Biomedical Engineering, Pukyong National University, Busan, Korea
- Industry 4.0 Convergence Bionics Engineering, Pukyong National University, Busan, Korea
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11
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Shu J, McClements DJ, Luo S, Ye J, Liu C. Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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12
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Šeregelj V, Estivi L, Brandolini A, Ćetković G, Tumbas Šaponjac V, Hidalgo A. Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248759. [PMID: 36557892 PMCID: PMC9782125 DOI: 10.3390/molecules27248759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/30/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The encapsulates of carrot waste oil extract improved the antioxidant properties of durum wheat pasta. The aim of this research was to study the kinetics of carotenoids degradation in the freeze-dried (FDE) and spray-dried (SDE) encapsulates of carrot waste extract during storage at four different temperatures (+4, +21.3, +30, +37 °C) up to 413 days by HPLC. Carotenoids levels decreased as a function of time and temperature, following zero-order kinetics. At 4 °C carotenes were stable for at least 413 days, but their half-lives decreased with increasing temperatures: 8-12 months at 21 °C; 3-4 months at 30 °C; and 1.5-2 months at 37 °C. The freeze-drying technique was more effective against carotenes degradation. An initial lag-time with no or very limited carotenes degradation was observed: from one week at 37 °C up to 3 months (SDE) or more (FDE) at 21 °C. The activation energies (Ea) varied between 66.6 and 79.5 kJ/mol, and Ea values tended to be higher in FDE than in SDE.
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Affiliation(s)
- Vanja Šeregelj
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21101 Novi Sad, Serbia
| | - Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy
- Correspondence: (L.E.); (A.H.)
| | - Andrea Brandolini
- Council for Agricultural Research and Economics-Centre for Animal Production and Aquaculture (CREA-ZA), Viale Piacenza 29, 26900 Lodi, Italy
| | - Gordana Ćetković
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21101 Novi Sad, Serbia
| | - Vesna Tumbas Šaponjac
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21101 Novi Sad, Serbia
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy
- Correspondence: (L.E.); (A.H.)
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13
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Chen H, Wang Z, Guo X, Yu S, Zhang T, Tang X, Yang Z, Meng H. Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8052-8063. [PMID: 35732030 DOI: 10.1021/acs.jafc.1c04865] [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: 06/15/2023]
Abstract
Pickering stabilizers with additional antioxidant, photostabilizing, and metal-chelating properties are suitable for structuring multifunctional Pickering emulsion systems. Tannic acid (TA) is a potential material which when adsorbed onto the interface may impart antioxidant, UV-light-shielding, and chelating properties to Pickering stabilizers. Herein, we report a type of TA polyelectrolyte nanoparticles (NPs) fabricated following a complexation between TA and aminated sugar beet pectin (SBP-NH2). This study is geared toward investigating the performance of TA/SBP-NH2 NPs in stabilizing Pickering emulsions and protecting β-carotene from degradation. TA/SBP-NH2 NPs formed under optimum conditions had a mean diameter of 82 nm with a sphere-like shape. Because of their favorable surface wettability (91.2°), TA/SBP-NH2 NPs promoted formation of the low-, medium-, and high-internal-phase Pickering emulsions (HIPEs) in an oil volume fraction (φ)-dependent manner; the TA/SBP-NH2 NP-stabilized HIPE demonstrated viscoelastic properties increasing with the increasing concentration (c) of nanoparticles. Due to the excellent storage stability and UV light-absorbing capacity, the photostability of β-carotene was significantly improved by a TA/SBP-NH2 NP-stabilized HIPE (φ = 0.75; c = 3 mg/mL). Altogether, this study highlights that TA/SBP-NH2 NPs have potential applications in structuring Pickering emulsions with improved protective effects on loaded lipophilic compounds.
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Affiliation(s)
- Hualei Chen
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhiming Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xiaoming Guo
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Shujuan Yu
- College of Food Science and Engineering, 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
| | - Tao Zhang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiangyi Tang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhanwei Yang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hecheng Meng
- College of Food Science and Engineering, 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
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14
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Zhang X, Zhang S, Zhong M, Qi B, Li Y. Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics. Food Chem 2022; 380:132212. [PMID: 35139479 DOI: 10.1016/j.foodchem.2022.132212] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 12/07/2021] [Accepted: 01/18/2022] [Indexed: 11/29/2022]
Abstract
We present the preparation and physicochemical properties of thermally induced emulsion gels of a soy protein isolate-whey protein isolate (SPI-WPI)/calcium chloride composite, and the analysis of their nutrient release behaviors using fat-soluble vitamin E as a model system by simulating its digestion in vitro. In general, the SPI-WPI composite emulsion gel was found to have better water-holding capacity and texture than the emulsion gels formed by the single protein. The microstructure and rheological properties of the gel suggested that the CaCl2 concentration significantly influences the fundamental structure and mechanical properties of the SPI-WPI gel. The in vitro digestion experiments revealed that the mixed protein emulsion gel improves the bioavailability of vitamin E. This study is of great significance in the utilization of these natural emulsifiers, as they can be used in the development of emulsion delivery systems for lipophilic nutrients and other health products.
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Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
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15
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Wang X, Xie X, Zhang T, Zheng Y, Guo Q. Effect of edible coating on the whole large yellow croaker (Pseudosciaena crocea) after a 3-day storage at −18 °C: With emphasis on the correlation between water status and classical quality indices. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113514] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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16
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Lin D, Kelly AL, Miao S. The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene. Food Chem 2022; 372:131262. [PMID: 34628120 DOI: 10.1016/j.foodchem.2021.131262] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 09/24/2021] [Accepted: 09/27/2021] [Indexed: 12/16/2022]
Abstract
In alginate-based emulsion gels containing protein-coated droplets, pH can influence the gelation mechanism of alginate gels, and the interactions between alginate molecules and protein-coated droplets, and thus properties of emulsion gels. This study investigated the impact of pH 3-7 on the properties (e.g., surface structures of droplets, mechanical properties, storage stability, digestion behavior) of alginate gel beads containing soy protein isolate(SPI)-stabilized oil droplets. Emulsion droplets were SPI-coated droplets at pH 6-7 and alginate/SPI-coated droplets at pH 3-5. Emulsion droplet flocculation only occurred in emulsions at pH 7.0. Emulsion gel beads at pH 3.0 had lower mechanical strength, higher storage stability, faster release of encapsulated lycopene during in-vitro digestion, and higher bioaccesibility of lycopene after 2 h of intestinal digestion than those at pH 7.0 and 5.0. The findings of this study are crucial to emulsion gel beads with controlled release and improved storage stability of encapsulated compounds by changing the pH of emulsions.
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Affiliation(s)
- Duanquan Lin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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17
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Yang J, Wan L, Duan X, Wang H, Yang Z, Liu F, Xu X, Pan S. Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca 2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol. Int J Biol Macromol 2022; 200:449-457. [PMID: 35063483 DOI: 10.1016/j.ijbiomac.2022.01.069] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/02/2022] [Accepted: 01/11/2022] [Indexed: 11/26/2022]
Abstract
Our previous study showed that pectin de-esterified by high hydrostatic pressure assisted enzymatic method (HHP-pectin) had better Ca2+-induced gel performance and more stable emulsion than those from conventional enzymatic and alkaline methods. In this study, Ca2+-induced emulsion gels were further prepared by HHP-pectin in the presence of erythritol, and their texture properties, moisture distribution, the release of free fatty acids (FFAs) and curcumin were investigated. Results showed that gel strength, gel elasticity, and water cut-off capacity of the prepared emulsion gels significantly increased with Ca2+ concentration increasing. Compared with emulsions, HHP-pectin emulsion gels can significantly decrease FFAs and curcumin release in vitro digestion, especially for samples with better texture properties (higher Ca2+ concentration). This study indicated that Ca2+-induced HHP-pectin emulsion gels prepared with erythritol may provide a new choice for low-calorie foods preparing, and may become a potential alternative model that inhibiting FFAs release and helping fat-soluble nutrients (curcumin) deliver.
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Affiliation(s)
- Jinyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Li Wan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xingke Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hongdi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhixuan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
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18
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Lavelli V, Sereikaitė J. Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review. Foods 2022; 11:317. [PMID: 35159470 PMCID: PMC8834023 DOI: 10.3390/foods11030317] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/20/2022] [Indexed: 01/29/2023] Open
Abstract
The provitamin A activity of β-carotene is of primary interest to address one of the world's major malnutrition concerns. β carotene is a fat-soluble compound and its bioavailability from natural sources is very poor. Hence, studies have been focused on the development of specific core/shell micro- or nano-structures that encapsulate β-carotene in order to allow its dispersion in liquid systems and improve its bioavailability. One key objective when developing these structures is also to accomplish β-carotene stability. The aim of this review is to collect kinetic data (rate constants, activation energy) on the degradation of encapsulated β-carotene in order to derive knowledge on the possibility for these systems to be scaled-up to the industrial production of functional foods. Results showed that most of the nano- and micro-structures designed for β-carotene encapsulation and dispersion in the water phase provide better protection with respect to a natural matrix, such as carrot juice, increasing the β-carotene half-life from about 30 d to more than 100 d at room temperature. One promising approach to increase β-carotene stability was found to be the use of wall material, surfactants, or co-encapsulated compounds with antioxidant activity. Moreover, a successful approach was the design of structures, where the core is partially or fully solidified; alternatively, either the core or the interface or the outer phase are gelled. The data collected could serve as a basis for the rational design of structures for β-carotene encapsulation, where new ingredients, especially the extraordinary natural array of hydrocolloids, are applied.
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Affiliation(s)
- Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania;
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19
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Tan Y, McClements DJ. Plant-Based Colloidal Delivery Systems for Bioactives. Molecules 2021; 26:molecules26226895. [PMID: 34833987 PMCID: PMC8625429 DOI: 10.3390/molecules26226895] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/10/2021] [Accepted: 11/12/2021] [Indexed: 12/25/2022] Open
Abstract
The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence:
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20
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Zhang X, Chen X, Gong Y, Li Z, Guo Y, Yu D, Pan M. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics. ULTRASONICS SONOCHEMISTRY 2021; 79:105756. [PMID: 34562736 PMCID: PMC8473777 DOI: 10.1016/j.ultsonch.2021.105756] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/04/2021] [Accepted: 09/13/2021] [Indexed: 05/07/2023]
Abstract
In this study, soybean protein isolate (SPI) and pectin emulsion gels were prepared by thermal induction, and the effects of high intensity ultrasound (HIU) at various powers (0, 150, 300, 450 and 600 W) on the structure, gel properties and stability of emulsion gels were investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) showed that the interaction between SPI and pectin was enhanced and the crystallinity of the emulsion gels was changed due to the HIU treatment. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) observations revealed that the particle size of the emulsion gels was decreased significantly by HIU treatment. The emulsion gel structure became more uniform and denser, which was conducive to storage stability. In addition, according to the low field nuclear magnetic resonance (LF-NMR) analysis, HIU treatment had no obvious impact on the content of bound water as the power increased to 450 W, while the content of free water decreased gradually and became immobilized water, which indicated that the water holding capacity of the emulsion gels was enhanced. Compared with untreated emulsion gel, differential scanning calorimetry (DSC) analysis showed that the denaturation temperature reached 131.9 ℃ from 128.2 ℃ when treated at 450 W. The chemical stability and bioaccessibility of β-carotene in the emulsion gels were improved significantly after HIU treatment during simulated in vitro digestion.
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Affiliation(s)
- Xin Zhang
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xing Chen
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yuhang Gong
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ziyue Li
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yanfei Guo
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Mingzhe Pan
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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21
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Lin D, Kelly AL, Miao S. Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106926] [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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Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release. Foods 2021; 10:foods10091991. [PMID: 34574098 PMCID: PMC8465917 DOI: 10.3390/foods10091991] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/21/2021] [Accepted: 08/23/2021] [Indexed: 01/04/2023] Open
Abstract
Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.
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23
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Terescenco D, Hadj Benali L, Canivet F, Benoit le Gelebart M, Hucher N, Gore E, Picard C. Bio-sourced polymers in cosmetic emulsions: a hidden potential of the alginates as thickeners and gelling agents. Int J Cosmet Sci 2021; 43:573-587. [PMID: 34403151 DOI: 10.1111/ics.12732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/09/2021] [Accepted: 08/15/2021] [Indexed: 11/29/2022]
Abstract
OBJECTIVE The present work aims to investigate the impact of the alginates on the texture properties of cosmetic emulsions. For this purpose, five systems were selected: a classical emulsion without polymer and four emulsions containing polymers, as texture modifiers, at the level of 1%. Two different grades of alginates were chosen: one rich in mannuronic acid and one rich in guluronic acid. The objective was also to evaluate the potential of in-situ gelation during formulation. The guluronic rich sample was gelled to evaluate the effect on the texture properties. Finally, alginates-based systems were compared to the xanthan gum as a bio-sourced polymer reference. METHODS The sensory profile of the systems was established through a combination of prediction models and sensory analysis. The emulsion residual films obtained with natural polymers, Alginates and Xanthan Gum used as thickeners, as well as with the gelled version, were similar. However, the structural differences between polymers intervene during the characterisation of the sensory properties "before" and "during" application. A multi-scale physicochemical analysis was used to explain these differences. RESULTS Due to a controlled formulation process, the use of the polymers did not affect the microstructure of the emulsion which remained similar to the control one. The main impact of the polymers was observed on the macroscopic level: both alginates showed their unique textural signature, different from the classical Xanthan Gum. Due to weak structural differences, mechanical and textural properties were very close between the mannuronic rich and guluronic rich samples, when not gelled, compared to other emulsions. However, the molar mass and the mannuronic/guluronic acids ratio were proved to be crucial for the stretching and consistency properties, showing that this structural difference may have an impact when products are handled in traction and compression. CONCLUSION Meanwhile, the viscoelastic properties and the dynamic viscosity were greatly increased for the emulsion containing the gelled version of the alginate when compared to the classical polymers. The emulsion was also more consistent as proved by the textural analysis, pointing at better stability and suspension potential of the gelled emulsion versus the classical one containing the usual natural thickening agents.
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Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09670-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Maurya VK, Shakya A, Aggarwal M, Gothandam KM, Bohn T, Pareek S. Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge. Antioxidants (Basel) 2021; 10:426. [PMID: 33802152 PMCID: PMC8001630 DOI: 10.3390/antiox10030426] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/27/2021] [Accepted: 03/01/2021] [Indexed: 01/14/2023] Open
Abstract
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | - Amita Shakya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
| | - Manjeet Aggarwal
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Population Health, Luxembourg Institute of Health, L-1445 Strassen, Luxembourg;
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
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26
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Ribeiro JS, Veloso CM. Microencapsulation of natural dyes with biopolymers for application in food: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106374] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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27
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Savic Gajic IM, Savic IM, Gajic DG, Dosic A. Ultrasound-Assisted Extraction of Carotenoids from Orange Peel Using Olive Oil and Its Encapsulation in Ca-Alginate Beads. Biomolecules 2021; 11:biom11020225. [PMID: 33562827 PMCID: PMC7915125 DOI: 10.3390/biom11020225] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/01/2021] [Accepted: 02/02/2021] [Indexed: 01/16/2023] Open
Abstract
The paper was aimed at developing an ultrasound-assisted extraction of carotenoids from orange peel using olive oil as a solvent. A central composite design was used to define the optimal conditions for their extraction. Under the optimal conditions (extraction time of 35 min, extraction temperature of 42 ℃, and a liquid-to-solid ratio of 15 mL/g), the experimental and predicted values of carotenoid content were 1.85 and 1.83 mg/100 g dry weight, respectively. The agreement of these values indicated the adequacy of the proposed regression model. The extraction temperature only had a negative influence on carotenoid content. The impact of extraction parameters on the carotenoid content was decreased according to the following order: extraction time, liquid-to-solid ratio, and extraction temperature. Ca-alginate beads were prepared using the extrusion process to increase the stability and protect the antioxidant activity of olive oil enriched with carotenoids. The encapsulation efficiency and particle mean diameter were 89.5% and 0.78 mm, respectively. The presence of oil extract in Ca-alginate beads was confirmed by Fourier-transform infrared spectroscopy. The antioxidant activity of the oil enriched with carotenoids before and after encapsulation in the alginate beads was determined according to the DPPH assay.
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Affiliation(s)
- Ivana M. Savic Gajic
- Faculty of Technology in Leskovac, University of Nis, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia;
- Correspondence: ; Tel.: +381-16-247-203
| | - Ivan M. Savic
- Faculty of Technology in Leskovac, University of Nis, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia;
| | | | - Aleksandar Dosic
- Faculty of Technology Zvornik, University of East Sarajevo, Karakaj 34A, 75400 Zvornik, Republic of Srpska, Bosnia and Herzegovina;
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28
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Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110205] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Tan Y, McClements DJ. Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review. Food Chem 2021; 348:129148. [PMID: 33515946 DOI: 10.1016/j.foodchem.2021.129148] [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: 11/16/2020] [Revised: 12/21/2020] [Accepted: 01/17/2021] [Indexed: 02/07/2023]
Abstract
The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be improved by understanding how food matrices impact their bioavailability. In this review, the major food matrix effects influencing the bioavailability of oil-soluble vitamins are highlighted: oil content, oil composition, particle size, interfacial properties, and food additives. Droplet size and aggregation state in the human gut impact vitamin bioavailability by modulating lipid digestion, vitamin release, and vitamin solubilization. Vitamins in small isolated oil droplets typically have a higher bioavailability than those in large or aggregated ones. Emulsifiers, stabilizers, or texture modifiers can therefore affect bioavailability by influencing droplet size or aggregation. The dimensions of the hydrophobic domains in mixed micelles depends on lipid type: if the domains are too small, vitamin bioavailability is low. Overall, this review highlights the importance of carefully designing food matrices to improve vitamin bioavailability.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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30
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Meléndez-Martínez AJ, Böhm V, Borge GIA, Cano MP, Fikselová M, Gruskiene R, Lavelli V, Loizzo MR, Mandić AI, Brahm PM, Mišan AČ, Pintea AM, Sereikaitė J, Vargas-Murga L, Vlaisavljević SS, Vulić JJ, O'Brien NM. Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change. Annu Rev Food Sci Technol 2021; 12:433-460. [PMID: 33467905 DOI: 10.1146/annurev-food-062220-013218] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; http://www.cyted.org) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; http://www.eurocaroten.eu). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Volker Böhm
- Institute of Nutritional Sciences, Bioactive Plant Products Research Group, Friedrich-Schiller-Universität Jena, 07743 Jena, Germany
| | | | - M Pilar Cano
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28049 Madrid, Spain
| | - Martina Fikselová
- Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia
| | - Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy
| | - Anamarija I Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Paula Mapelli Brahm
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Aleksandra Č Mišan
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Adela M Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
| | | | - Sanja S Vlaisavljević
- Departmant of Chemistry, Biochemistry and Environmental Protection, Faculty of Natural Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Jelena J Vulić
- Department of Applied and Engineering Chemistry, Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Nora M O'Brien
- School of Food and Nutritional Sciences, University College Cork, T12 Cork, Ireland
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31
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Lin D, Kelly AL, Maidannyk V, Miao S. Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106165] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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32
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Guo J, Jiang J, Gu X, Li X, Liu T. Encapsulation of β-carotene in calcium alginate hydrogels templated by oil-in-water-in-oil (O/W/O) double emulsions. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125548] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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33
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Jiang Y, Yu G, Zhou Y, Liu Y, Feng Y, Li J. Effects of sodium alginate on microstructural and properties of bacterial cellulose nanocrystal stabilized emulsions. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125474] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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34
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Huang Z, Brennan CS, Mohan MS, Stipkovits L, Zheng H, Kulasiri D, Guan W, Zhao H, Liu J. Milk lipid
in vitro
digestibility in wheat, corn and rice starch hydrogels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Zhiguang Huang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
- Riddet Research Institute Palmerston North 4442 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
- Riddet Research Institute Palmerston North 4442 New Zealand
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Maneesha S. Mohan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Letitia Stipkovits
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Haotian Zheng
- Department of Food, Bioprocessing and Nutrition Sciences Southeast Dairy Foods Research Center Raleigh NC 27695 USA
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Hui Zhao
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Jianfu Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
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35
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Hydrogel particles as a controlled release delivery system for lavender essential oil using pH triggers. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125134] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Özbilenler C, Altundağ EM, Gazi M. Synthesis of quercetin-encapsulated alginate beads with their antioxidant and release kinetic studies. JOURNAL OF MACROMOLECULAR SCIENCE PART A-PURE AND APPLIED CHEMISTRY 2020. [DOI: 10.1080/10601325.2020.1817756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Cahit Özbilenler
- Polymeric Materials Research Laboratory, Department of Chemistry, Faculty of Arts and Sciences, Eastern Mediterranean University, Famagusta TRNC, Turkey
| | - Ergül Mutlu Altundağ
- Department of Medical Biochemistry, Faculty of Medicine, Eastern Mediterranean University, Famagusta TRNC, Turkey
| | - Mustafa Gazi
- Polymeric Materials Research Laboratory, Department of Chemistry, Faculty of Arts and Sciences, Eastern Mediterranean University, Famagusta TRNC, Turkey
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37
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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.024] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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38
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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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39
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Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions. Food Res Int 2019; 127:108738. [PMID: 31882082 DOI: 10.1016/j.foodres.2019.108738] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 09/30/2019] [Accepted: 10/02/2019] [Indexed: 01/22/2023]
Abstract
The impact of lotus seedpod proanthocyanidin (LSPC) on the functional properties of β-carotene-loaded whey-protein stabilized nanoemulsions was investigated. LSPC was selected because it is known to exhibit strong antioxidant activity, as well as having various health benefits. Physically stable nanoemulsions containing small anionic droplets (d < 0.15 μm; ζ = -27 mV) could be formed at pH 6.5 using whey protein-LSPC complexes as natural emulsifiers. The physical and chemical stabilities of the nanoemulsions were then measured when they were incubated at different pH values. LSPC addition promoted droplet aggregation at pH 4, but not at pH 3, 6.5, or 8, which was mainly attributed to its ability to reduce the electrostatic repulsion between the lipid droplets at pH 4. LSPC was shown to have stronger antioxidant activity than catechin and epicatechin. Our results show that the chemical stability of β-carotene nanoemulsions could be considerably improved by adding LSPC. We believe that LSPC-whey protein complexes can be used as effective emulsifiers and antioxidants in nutraceutical-loaded nanoemulsions, which may be useful for developing more efficacious functional foods and beverages.
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40
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Zhong L, Ma N, Wu Y, Zhao L, Ma G, Pei F, Hu Q. Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate. Carbohydr Polym 2019; 221:10-20. [DOI: 10.1016/j.carbpol.2019.05.085] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 05/28/2019] [Accepted: 05/28/2019] [Indexed: 11/16/2022]
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41
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Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin. Food Res Int 2019; 119:315-324. [DOI: 10.1016/j.foodres.2019.02.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 01/14/2019] [Accepted: 02/05/2019] [Indexed: 02/02/2023]
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42
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Farjami T, Madadlou A. An overview on preparation of emulsion-filled gels and emulsion particulate gels. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.043] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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43
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Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2237-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.034] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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45
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Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.11.046] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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46
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Rahmadi A, Budi Setionugroho I, Yuliani Y, Rohmah M. DRAGON FRUIT JUICE ADDITION IN PALM OIL-PUMPKIN EMULSION: PANELIST ACCEPTANCE AND ANTIOXIDANT CAPACITY. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2017. [DOI: 10.6066/jtip.2017.28.2.122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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47
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Lin Q, Liang R, Ye A, Singh H, Zhong F. Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β -carotene. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.024] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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48
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Soukoulis C, Tsevdou M, Yonekura L, Cambier S, Taoukis PS, Hoffmann L. Does kappa-carrageenan thermoreversible gelation affect β-carotene oxidative degradation and bioaccessibility in o/w emulsions? Carbohydr Polym 2017; 167:259-269. [DOI: 10.1016/j.carbpol.2017.03.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 02/07/2017] [Accepted: 03/03/2017] [Indexed: 02/07/2023]
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49
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Sivapratha S, Sarkar P. Multiple layers and conjugate materials for food emulsion stabilization. Crit Rev Food Sci Nutr 2017; 58:877-892. [DOI: 10.1080/10408398.2016.1227765] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- S. Sivapratha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
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50
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Jiang J, Chen Y, Wang W, Cui B, Wan N. Synthesis of superparamagnetic carboxymethyl chitosan/sodium alginate nanosphere and its application for immobilizing α-amylase. Carbohydr Polym 2016; 151:600-605. [DOI: 10.1016/j.carbpol.2016.05.112] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2016] [Revised: 05/13/2016] [Accepted: 05/31/2016] [Indexed: 11/28/2022]
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