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Hotchkiss AT, Chau HK, Strahan GD, Nuñez A, Harron A, Simon S, White AK, Yadav MP, Yeom HW. Carrot rhamnogalacturonan I structure and composition changed during 2017 in California. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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2
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Hotchkiss AT, Chau HK, Strahan GD, Nuñez A, Simon S, White AK, Dieng S, Heuberger ER, Yadav MP, Hirsch J. Structural characterization of red beet fiber and pectin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107549] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Taheri A, Kashaninejad M. Rheological properties for determining the interaction of soluble cress seed mucilage and β-lactoglobulin nanocomplexes under sucrose and lactose treatments. Food Chem 2022; 378:132133. [PMID: 35042116 DOI: 10.1016/j.foodchem.2022.132133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 12/11/2021] [Accepted: 01/09/2022] [Indexed: 12/15/2022]
Abstract
Protein-polysaccharide complexes are commonly applied in different food products. Their interaction and their functional properties that arise as a consequence of interactions are remarkably influenced by the presence of co-solutes in the system. In this study, general rheological properties and the aggregation behavior of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes were studied in the presence of sucrose (5-20% w/v) and lactose (5-20% w/v). The highest values of apparent viscosity and stability (zeta potential) in CSM-Blg complexes were measured when the medium contained 5% w/v lactose (10.00 Pa.s at 0.1 s-1, -25 ± 0.8 mV) and 20% w/v sucrose (12.89 Pa.s at 0.1 s-1, -35 ± 0.2 mV). The results of oscillatory experiments indicated that the gel-like feature of the complexes improved, parallel to a decrease in frequency, which highlighted the shear-induced gelation phenomenon. The thermal analysis test demonstrated that the thermal stability of Blg (70.5◦C), with its complexation to CSM, improved through denaturation. Also, the association of CSM-Blg (82◦C) nanocomplexes with lactose (96◦C) can enhance the thermal stability more effectively. Considering the widespread use of protein-polysaccharide complexes in diverse sugar-containing food formulations, the results of this study can contribute to the creation of new compounds with special techno-functional features.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Nemiwal M, Zhang TC, Kumar D. Pectin modified metal nanoparticles and their application in property modification of biosensors. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100164] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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5
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Milea ȘA, Aprodu I, Mihalcea L, Enachi E, Bolea CA, Râpeanu G, Bahrim GE, Stănciuc N. Bovine β-lactoglobulin peptides as novel carriers for flavonoids extracted with supercritical fluids from yellow onion skins. J Food Sci 2020; 85:4290-4299. [PMID: 33175407 DOI: 10.1111/1750-3841.15513] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/11/2020] [Indexed: 11/29/2022]
Abstract
Our study describes in detail the binding mechanism between the main flavonoids that were extracted from onion skins by supercritical CO2 and peptides from whey proteins, from the perspective of obtaining multifunctional ingredients, with health-promoting benefits. The supercritical CO2 extract had 202.31 ± 11.56 mg quercetin equivalents/g DW as the major flavonoid and antioxidant activity of 404.93±1.39 mM Trolox/g DW. The experiments on thermolysin-derived peptides fluorescence quenching by flavonoids extract allowed estimating the binding parameters, in terms of binding constants, and the number of binding sites. The thermodynamic analysis indicated that the main forces involved in complex formation were hydrogen bonds and van der Waals interactions. Molecular docking tests indicated that peptide fluorescence quenching upon gradual addition of onion skin extract might be due to flavonoids binding by Val15 -Ser21 . All 7 to 14 amino acids long peptides appeared to have affinity toward quercetin-3,4'-O-diglucoside and quercetin-4'-O-monoglucoside. The study is important as a potential solution for reuse of valuable resources, underutilized, such as whey peptides and yellow onion skins flavonoids for efficient microencapsulation, as a holistic approach to deliver healthy and nutritious food. PRACTICAL APPLICATION: A growing interest was noticed in the last years in investigating the interactions between proteins and different biologically active compounds, such as to provide knowledge for efficient development of new food, pharmaceutical, and cosmetic products. Recent studies suggest that flavonoid-protein complexes may be designed to improve the functional performance of the flavonoids. The results obtained in this study bring certain benefits in terms of exploiting the bioactive potential of both flavonoids and bioactive peptides, for developing of formulas with improved functional properties.
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Affiliation(s)
- Ștefania Adelina Milea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Liliana Mihalcea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Carmen Alina Bolea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
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6
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Hundschell C, Bäther S, Drusch S, Wagemans A. Osmometric and viscometric study of levan, β-lactoglobulin and their mixtures. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105580] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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7
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Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.011] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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8
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Qiu S, Yadav MP, Chau HK, Yin L. Physicochemical characterization and rheological behavior of hemicelluloses isolated from sorghum bran, sorghum bagasse and sorghum biomass. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105382] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Rasouli M, Abbasi S, Azarikia F, Ettelaie R. On the heat stability of whey protein: Effect of sodium hexametaphosphate. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12626] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mehrdad Rasouli
- Food Colloids and Rheology Lab Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran P O Box 14115-336 Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Lab Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran P O Box 14115-336 Iran
| | - Fatemeh Azarikia
- Department of Food Technology College of Aburaihan University of Tehran Pakdasht, Imam Reza Blvd. Tehran 3391653755 Iran
| | - Rammile Ettelaie
- Food Colloids Group School of Food Science and Nutrition University of Leeds Leeds LS2 9JT UK
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Fishman ML, Chau HK, Hotchkiss AT, White A, Garcia RA, Cooke PH. Effect of long term cold storage and microwave extraction time on the physical and chemical properties of citrus pectin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.047] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Qi PX, Chau HK, Hotchkiss AT. Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of β-lactoglobulin and sugar beet pectin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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12
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Ranganathan P, Mutharani B, Chen SM, Sireesha P. Biocompatible chitosan-pectin polyelectrolyte complex for simultaneous electrochemical determination of metronidazole and metribuzin. Carbohydr Polym 2019; 214:317-327. [PMID: 30926003 DOI: 10.1016/j.carbpol.2019.03.053] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2018] [Revised: 03/07/2019] [Accepted: 03/15/2019] [Indexed: 12/15/2022]
Abstract
Development of novel biocompatible sensor material suitable for modest, cost-effective, and rapid practical application is a demanding research interest in the field of electroanalytical chemistry. In this context, for the first time, we utilized biocompatible chitosan-pectin biopolyelectrolyte (CS-PC BPE) complex for the simultaneous electroreduction of an important antibiotic drug (metronidazole-MNZ) and herbicide (metribuzin-MTZ). This sensor reveals an attractive welfares such as simplicity, biocompatibility, and low production cost. Under optimized experimental conditions, the electroanalytical investigation confirmed that CS-PC BPE modified glassy carbon electrode (CS-PC BPE/GCE) was found to sense MNZ and MTZ in the nanomolar range. Moreover, as-prepared CS-PC BPE/GCE exhibited prominent selectivity, stability, and reproducibility. Additionally, the possible MNZ and MTZ sensing mechanism of CS-PC BPE/GCE have been discussed in detail. Lastly, real sample analysis was also carried out and revealed from several investigations that the CS-PC BPE/GCE is a good electrochemical sensor system for the detection of targeted analytes.
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Affiliation(s)
- Palraj Ranganathan
- Institute of Organic and Polymeric Materials and Research and Development Center for Smart Textile Technology, National Taipei University of Technology, Taipei, Taiwan, ROC
| | - Bhuvanenthiran Mutharani
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, No. 1, Section 3, Chung-Hsiao East Road, Taipei 106, Taiwan, ROC
| | - Shen-Ming Chen
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, No. 1, Section 3, Chung-Hsiao East Road, Taipei 106, Taiwan, ROC.
| | - Pedaballi Sireesha
- Department of Materials and Mineral Resources Engineering, National Taipei University of Technology, Taipei, Taiwan, ROC
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13
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Cheng H, Fang Z, Liu T, Gao Y, Liang L. A study on β-lactoglobulin-triligand-pectin complex particle: Formation, characterization and protection. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.055] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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14
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Zhang W, Xie F, Liu X, Luo J, Wu J, Wang Z. Pectin from Black Tomato Pomace: Characterization, Interaction with Gallotannin, and Emulsifying Stability Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201800172] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Wei Zhang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Fan Xie
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Xiaohui Liu
- College of Longrun Pu-erh Tea, Yunnan Agriculturual University; Kunming 650201 Yunnan China
| | - Jing Luo
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Zhengwu Wang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
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Liu Y, Selig MJ, Yadav MP, Yin L, Abbaspourrad A. Transglutaminase-treated conjugation of sodium caseinate and corn fiber gum hydrolysate: Interfacial and dilatational properties. Carbohydr Polym 2018; 187:26-34. [DOI: 10.1016/j.carbpol.2018.01.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 12/22/2017] [Accepted: 01/10/2018] [Indexed: 10/18/2022]
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16
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Yan JK, Qiu WY, Wang YY, Wu JY. Biocompatible Polyelectrolyte Complex Nanoparticles from Lactoferrin and Pectin as Potential Vehicles for Antioxidative Curcumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5720-5730. [PMID: 28657749 DOI: 10.1021/acs.jafc.7b01848] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Polyelectrolyte complex nanoparticles (PEC NPs) were fabricated via electrostatic interactions between positively charged heat-denatured lactoferrin (LF) particles and negatively charged pectin. The obtained PEC NPs were then utilized as curcumin carriers. PEC NPs were prepared by mixing 1.0 mg/mL solutions of heat-denatured LF and pectin at a mass ratio of 1:1 (w/w) in the absence of NaCl at pH 4.50. PEC NPs that were prepared under optimized conditions were spherical in shape with a particle size of ∼208 nm and zeta potential of ∼-32 mV. Hydrophobic curcumin was successfully encapsulated into LF/pectin PEC NPs with high encapsulation efficiency (∼85.3%) and loading content (∼13.4%). The in vitro controlled release and prominent antioxidant activities of curcumin from LF/pectin PEC NPs were observed. The present work provides a facile and fast method to synthesize nanoscale food-grade delivery systems for the improved water solubility, controlled release, and antioxidant activity of hydrophobic curcumin.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University , Zhenjiang, 212013, China
- Department of Applied Biology & Chemical Technology, State Key Laboratory of Chinese Medicine and Molecular Pharmacology in Shenzhen, The Hong Kong Polytechnic University , Hung Hom, Kowloon, Hong Kong
| | - Wen-Yi Qiu
- School of Food & Biological Engineering, Jiangsu University , Zhenjiang, 212013, China
| | - Yao-Yao Wang
- School of Food & Biological Engineering, Jiangsu University , Zhenjiang, 212013, China
| | - Jian-Yong Wu
- Department of Applied Biology & Chemical Technology, State Key Laboratory of Chinese Medicine and Molecular Pharmacology in Shenzhen, The Hong Kong Polytechnic University , Hung Hom, Kowloon, Hong Kong
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Shafaei Z, Ghalandari B, Vaseghi A, Divsalar A, Haertlé T, Saboury AA, Sawyer L. β-Lactoglobulin: An efficient nanocarrier for advanced delivery systems. NANOMEDICINE-NANOTECHNOLOGY BIOLOGY AND MEDICINE 2017; 13:1685-1692. [PMID: 28343017 DOI: 10.1016/j.nano.2017.03.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2016] [Revised: 02/18/2017] [Accepted: 03/14/2017] [Indexed: 01/10/2023]
Abstract
Thanks to the progress of nanotechnology there are several agent-delivery systems that can be selected to achieve rapid and specific delivery of a wide variety of biologically active agents. Consequently, the manipulation and engineering of biopolymers has become one of the most exciting subjects for those who study delivery systems on the nanoscale. In this regard, both nanoparticle formation and a carrier role have been observed in the case of the globular milk whey protein, β-lactoglobulin (β-LG), setting it apart from many other proteins. To date, many efforts adopting different approaches have created β-LG nanoparticles useful in forming delivery systems for various agents with specific targets. In this review, the potential of β-LG to play the role of an efficient and diverse carrier protein, as well as its ability to form a well-targeted nano-scale delivery system is discussed.
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Affiliation(s)
- Zahra Shafaei
- Department of Cell and Molecular Biology' Faculty of Biological Sciences' Kharazmi University, Tehran, Iran
| | - Behafarid Ghalandari
- Applied Biophotonics Research Center, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Akbar Vaseghi
- Department of Biotechnology, Faculty of Advanced Science and Technologies of Isfahan, Isfahan, Iran
| | - Adeleh Divsalar
- Department of Cell and Molecular Biology' Faculty of Biological Sciences' Kharazmi University, Tehran, Iran.
| | - Thomas Haertlé
- FIP, BIA UR1268, Institut National de la Recherche Agronomique, Nantes, France
| | - Ali Akbar Saboury
- Institute of Biochemistry and Biophysics' University of Tehran, Tehran, Iran; Center of Excellence in Biothermodynamics, University of Tehran, Tehran, Iran
| | - Lindsay Sawyer
- School of Biological Sciences, The University of Edinburgh, Edinburgh, UK
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