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Ribeiro EF, Polachini TC, Locali-Pereira AR, Janzantti NS, Quiles A, Hernando I, Nicoletti VR. Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds. Processes (Basel) 2023. [DOI: 10.3390/pr11041048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
Drying Pickering o/w emulsions has been considered as a promising strategy to produce oil microcapsules, as long as their quality parameters can be preserved over storage. In this sense, it is shown as an interesting alternative to preserve the quality of roasted coffee oil, a valuable agroindustrial byproduct. Thus, freeze- and spray-dried chitosan-based Pickering emulsions of roasted coffee oil were evaluated over 30 days of storage at 25 °C together with the non-encapsulated oil as a control. Water sorption isotherms were determined, whereas color, oxidative stability (peroxide value and conjugated dienes) and volatile compounds were assessed over the storage period. Type II isotherms and Guggenheim–Anderson–Boer (GAB) model parameters showed that water binding was impaired by the surface oil in freeze-dried samples. Oxidation was maintained under acceptable values over the storage for all samples, with slightly higher protection also observed for volatile compounds in the spray-dried particles. The powdered emulsions were able to suitably preserve the oil’s quality over 30 days of storage, enabling its commercialization and application as a food ingredient and potential flavoring.
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Xiao Z, Xia J, Zhao Q, Niu Y, Zhao D. Maltodextrin as wall material for microcapsules: A review. Carbohydr Polym 2022; 298:120113. [DOI: 10.1016/j.carbpol.2022.120113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 08/22/2022] [Accepted: 09/11/2022] [Indexed: 11/02/2022]
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Kawarasaki S, Matsuo K, Kuwata H, Zhou L, Kwon J, Ni Z, Takahashi H, Nomura W, Kenmotsu H, Inoue K, Kawada T, Goto T. Screening of flavor compounds using Ucp1-luciferase reporter beige adipocytes identified 5-methylquinoxaline as a novel UCP1-inducing compound. Biosci Biotechnol Biochem 2022; 86:380-389. [PMID: 34935880 DOI: 10.1093/bbb/zbab216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 12/13/2021] [Indexed: 11/12/2022]
Abstract
Uncoupling protein 1 (UCP1) in brown or beige adipocytes is a mitochondrial protein that is expected to enhance whole-body energy expenditure. For the high-throughput screening of UCP1 transcriptional activity regulator, we established a murine inguinal white adipose tissue-derived Ucp1-luciferase reporter preadipocyte line. Using this reporter preadipocyte line, 654 flavor compounds were screened, and a novel Ucp1 expression-inducing compound, 5-methylquinoxaline, was identified. Adipocytes treated with 5-methylquinoxaline showed increased Ucp1 mRNA expression levels and enhanced oxygen consumption. 5-Methylquinoxaline induced Ucp1 expression through peroxisome proliferator-activated receptor γ coactivator 1α (PGC1α), and 5-methylquinoxaline-induced PGC1α activation seemed to be partially regulated by its phosphorylation or deacetylation. Thus, our Ucp1-luciferase reporter preadipocyte line is a useful tool for screening of Ucp1 inductive compounds.
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Affiliation(s)
- Satoko Kawarasaki
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - Kazuki Matsuo
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - Hidetoshi Kuwata
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | | | - Jungin Kwon
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - Zheng Ni
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - Haruya Takahashi
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - Wataru Nomura
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
- Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan
| | | | - Kazuo Inoue
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
- Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan
| | - Teruo Kawada
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
- Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan
| | - Tsuyoshi Goto
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
- Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan
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Duran FE, Özdemir N, Güneşer O, Kök-Taş T. Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03936-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Laukaleja I, Koppel K. Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry. J SENS STUD 2021. [DOI: 10.1111/joss.12708] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ilze Laukaleja
- Department of Food Technology, Faculty of Food Technology Latvia University of Life Sciences and Technologies Jelgava Latvia
| | - Kadri Koppel
- Sensory Analysis Center Kansas State University Manhattan Kansas USA
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Yasuda M, Tabata M. Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages. J Food Sci 2021; 86:3033-3045. [PMID: 34118058 DOI: 10.1111/1750-3841.15782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 04/09/2021] [Accepted: 04/26/2021] [Indexed: 11/29/2022]
Abstract
The discoloration of chlorophyll (Chl) by light is an ongoing issue for green beverages in the food industry. To suppress the discoloration of Chl in aqueous solution, the effects of different emulsifiers were investigated on the discoloration of Chl under ultraviolet (UV) irradiation to determine their potential application for use as food additives. Sucrose fatty acid ester (SE), sorbitan fatty acid ester (TW), and quillaja saponin (QS) were used as emulsifiers, while Triton X-100 (TX) was used for reference. The discoloration of Chl was measured using a color difference meter. The species of Chl in solution were determined using ultraviolet-visible (UV-Vis), fluorescence, and circular dichroism (CD) spectroscopy, and the particle size of Chl in solution was determined using dynamic light scattering. The Chl aggregates were observed by the observation of increased peak areas at longer wavelengths in the UV spectra of Chl, in addition to a reduced fluorescence intensity. The CD spectra showed that the Chl aggregates were arranged in a random structure. Furthermore, the average particle size of the Chl aggregates was determined to be approximately 100 nm. SE and QS were found to significantly enhance the formation of self-aggregates due to their high hydrophilicities compared to those of TW and TX. As a result, SE and QS protect themselves from light to suppress the discoloration of Chl. The present results therefore suggest that SE and QS are suitable emulsifiers to address the problem of Chl discoloration in beverages, such as green tea and vegetable juices. PRACTICAL APPLICATION: Chlorophyll (Chl), a green pigment present in vegetables and green tea, is discolored by light. In this study, it was found that emulsifiers (sucrose fatty acid ester and quillaja saponin) suppress the discoloration of Chl. The implementation of these emulsifiers as food additives would enable green tea or green vegetable juices to maintain their colors for long periods and could contribute significantly to the beverage industry.
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Affiliation(s)
- Midori Yasuda
- Department of Health and Nutrition Sciences, Nishikyushu University, Kanzaki, Saga, Japan
| | - Masaaki Tabata
- Department of Chemistry and Applied Chemistry, Graduate School of Science and Engineering, Saga University, Honjo-machi, Saga, Japan
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Zhang R, Belwal T, Li L, Lin X, Xu Y, Luo Z. Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review. Carbohydr Polym 2020; 242:116388. [PMID: 32564856 DOI: 10.1016/j.carbpol.2020.116388] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 04/17/2020] [Accepted: 04/27/2020] [Indexed: 12/17/2022]
Abstract
Many bioactive food ingredients were encapsulated in different forms to improve their stability and bioavailability. Emulsions have showed excellent properties in encapsulation, controlled release, and targeted delivery of bioactives. Polysaccharides are widely available and have different structures with different advantages including non-toxic, easily digested, biocompatible and can keep stable over a wide range of pH and temperatures. In this review, the most common polysaccharides and polysaccharide based complexes as emulsifiers to stabilize emulsions in recent ten years are described. The close relationships between the types and structures of polysaccharides and their emulsifying capacities are discussed. In addition, the absorption and bioavailability of bioactive food components loaded in polysaccharide stabilized emulsions are summarized. The main goal of the review is to emphasize the important roles of polysaccharides in stabilizing emulsions. Moreover, speculations regarded to some issues for the further exploration and possible onward developments of polysaccharides stabilized emulsions are also discussed.
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Affiliation(s)
- Ruyuan Zhang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Li Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Xingyu Lin
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Yanqun Xu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China.
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Foaming Characteristics of Beverages and Its Relevance to Food Processing. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09213-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Xiao Z, Hou W, Kang Y, Niu Y, Kou X. Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105202] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Doi T, Wang M, McClements DJ. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking. Food Res Int 2019; 125:108549. [PMID: 31554123 DOI: 10.1016/j.foodres.2019.108549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 06/26/2019] [Accepted: 07/10/2019] [Indexed: 01/22/2023]
Abstract
Our objective was to establish the influence of biopolymer additives on the flavor release profiles of model food emulsions during simulated cooking. Allyl methyl disulfide (AMDS), a volatile hydrophobic flavor found in garlic, was used as a model aroma. This type of flavor compound is easily lost from foods during thermal processing and so there is a need to identify effective strategies to improve its retention and modulate its release profile. The impact of protein (sodium caseinate and whey protein) and polysaccharide (maltodextrin, xanthan gum, sodium alginate, corn starch, methyl cellulose, and β-cyclodextrin) addition (0.5%) on the flavor retention profile of AMDS-loaded emulsions subjected to simulated cooking was determined. Corn oil was used as the oil phase to formulate the oil-in-water emulsions. Emulsions were heated from room temperature to boiling and then held for 30 min to establish the impact of biopolymer addition on their flavor retention profiles. The impact of biopolymer concentration on flavor retention was also studied using maltodextrin (0-40%) and xanthan gum (0-0.5%). The flavor retention profiles of the emulsions containing 0.5% maltodextrin, sodium alginate, whey protein, sodium caseinate, or corn starch, were the same as those as the control (no additives). Conversely, addition of 0.5% methyl cellulose, β-cyclodextrin, or xanthan gum led to faster flavor release during cooking. The thermal stability of the emulsions appeared to be the dominant factor determining their flavor release: additives that promoted coalescence during heating led to faster flavor release. Moreover, addition of high levels of maltodextrin and xanthan gum promoted depletion flocculation, which also led to faster flavor release during heating. In contrast, there appeared to be no correlation between emulsion viscosity and the flavor release profile. These results are important for designing emulsion-based food products, such as sauces and soups, with controlled flavor release profiles during cooking.
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Affiliation(s)
- Takahiko Doi
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Minqi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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Artiga-Artigas M, Lanjari-Pérez Y, Martín-Belloso O. Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant. Food Chem 2018; 266:466-474. [DOI: 10.1016/j.foodchem.2018.06.043] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 06/07/2018] [Accepted: 06/09/2018] [Indexed: 12/25/2022]
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Tamaru S, Igura N, Shimoda M. Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions. Food Chem 2018; 239:712-717. [DOI: 10.1016/j.foodchem.2017.06.127] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 06/02/2017] [Accepted: 06/21/2017] [Indexed: 11/17/2022]
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13
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Lee SM, Cho AR, Yoo SH, Kim YS. Effects of maltodextrins with different dextrose-equivalent values. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3410] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Sang Mi Lee
- Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 South Korea
| | - Ar Reum Cho
- Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 South Korea
| | - Sang-Ho Yoo
- Department of Food Science and Technology and Carbohydrate Bioproduct Research Center; Sejong University; Seoul 143-747 South Korea
| | - Young-Suk Kim
- Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 South Korea
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