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Li W, Zhao P, Han L, Zhang F, Liu B, Meng X. Antibacterial mechanism of whey protein isolated-citral nanoparticles and stable synergistic antibacterial eugenol encapsulated Pickering emulsion for grapes preservation. Food Chem 2024; 455:139851. [PMID: 38824732 DOI: 10.1016/j.foodchem.2024.139851] [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: 01/01/2024] [Revised: 05/17/2024] [Accepted: 05/24/2024] [Indexed: 06/04/2024]
Abstract
The purpose of this study was to prepare Pickering emulsion with synergistic antibacterial effect using whey protein isolated-citral (WPI-Cit) nanoparticles with eugenol for grape preservation. In this emulsion, eugenol was encapsulated in oil phase. The particle size, ζ-potential, and antibacterial mechanism of the nanoparticles were characterized. The rheological properties, antibacterial effects and preservation effects of WPI-Cit Pickering emulsion were measured. The results showed that the optimal preparation condition was performed at WPI/Cit mass ratio of 1:1, WPI-Cit nanoparticles were found to damage the cell wall and membrane of bacteria and showed more effective inhibition against S. aureus. Pickering emulsion prepared with WPI-Cit nanoparticles exhibited a better antibacterial effect after eugenol was encapsulated in it, which extended the shelf life of grapes when the Pickering emulsion was applied as a coating. It demonstrated that the Pickering emulsion prepared in this study provides a new way to extend the shelf life.
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Affiliation(s)
- Weiwei Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Pengcheng Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Lijun Han
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Fang Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Bingjie Liu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Xianghong Meng
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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2
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de Oliveira TS, Costa AMM, Cabral LMC, Freitas-Silva O, Tonon RV. Physical and biological properties of alginate-based cinnamon essential oil nanoemulsions: Study of two different production strategies. Int J Biol Macromol 2024; 275:133627. [PMID: 38964684 DOI: 10.1016/j.ijbiomac.2024.133627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 06/29/2024] [Accepted: 07/01/2024] [Indexed: 07/06/2024]
Abstract
Nanoemulsions are a promising alternative for essential oil incorporation into active coatings. The influence of the preparation steps order on nanoemulsions' physical properties is still little explored. This study aimed to analyze the effect of the sequence of preparation steps and of the oil and polymer concentration on the stability, physical properties, and antifungal activity of alginate-based cinnamon essential oil nanoemulsions. The nanoemulsions were produced by two strategies: (I) preparation directly into an alginate solution (Ultra-Turrax at 10,000 rpm for 5 min + Ultrasound 150 W for 3 min); and (II) preparation in water (Ultra-Turrax at 10,000 rpm for 5 min + Ultrasound 150 W for 3 min) followed by homogenization with a sodium alginate solution (Ultra-Turrax at 10,000 rpm for 1, 3 or 5 min). The nanoemulsion prepared by the second strategy showed better stability, physical properties, and antifungal activity. In general, the presence of alginate hindered the cavitation effects of ultrasound, leading to the increase of droplets size and consequently affecting emulsions stability, turbidity, and antifungal properties.
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Affiliation(s)
- Tamires Sousa de Oliveira
- Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro - UFRJ, Rio de Janeiro, Brazil.
| | - André Mesquita Magalhães Costa
- Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro - UFRJ, Rio de Janeiro, Brazil
| | - Lourdes Maria Corrêa Cabral
- Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro - UFRJ, Rio de Janeiro, Brazil; Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
| | | | - Renata Valeriano Tonon
- Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro - UFRJ, Rio de Janeiro, Brazil; Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
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3
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Wang Z, Zhang M, Liang S, Li Y. Enhanced antioxidant and antibacterial activities of chitosan/zein nanoparticle Pickering emulsion-incorporated chitosan coatings in the presence of cinnamaldehyde and tea polyphenol. Int J Biol Macromol 2024; 266:131181. [PMID: 38552702 DOI: 10.1016/j.ijbiomac.2024.131181] [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: 01/07/2024] [Revised: 03/14/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
Pickering emulsions were prepared by using zein/chitosan nanoparticles as stabilizer and then incorporated into chitosan coatings. To improve the stability and performances, tea polyphenol and cinnamaldehyde (CA) were used to modulate the formation and functionalities of Pickering emulsions. The oil phase in Pickering emulsions were set at 5 % and 20 % to alter the hydrophobicity of chitosan coatings. Physical, structural, antioxidant and antibacterial activities of chitosan coatings with Pickering emulsions were characterized. Tea polyphenol significantly enhanced antioxidant capacity of chitosan coatings from 2.09 % to 57.61 % of DPPH value and from 2.63 % to 38.85 % of ABTS value. CA effectively increased the antibacterial activity of chitosan coatings against S. aureus and E. coli. Under 20 % oil content, the inhibition zones on S. aureus and E. coli increased from 3.03 ± 0.23 mm to 18.39 ± 1.22 mm and 7.66 ± 1.61 mm to 15.70 ± 1.75 mm, respectively. The preservative effect of chitosan coatings on fresh pork was further confirmed that the shelf-life of fresh pork could be extended by >4 days. These results suggested a great potential application of Pickering emulsion-incorporated chitosan coatings in the preservation of fresh pork.
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Affiliation(s)
- Zinan Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Shan Liang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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4
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Zhao S, Wang X, Zhang H, Li W, He Y, Meng X, Liu B. Bacteriostatic Pickering emulsions stabilized by whey protein isolate-vanillin nanoparticles: Fabrication, characterization and stability in vitro. Food Chem 2023; 429:136871. [PMID: 37478609 DOI: 10.1016/j.foodchem.2023.136871] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 05/20/2023] [Accepted: 07/10/2023] [Indexed: 07/23/2023]
Abstract
The purpose of this work was to prepare Pickering emulsion stabilized by bacteriostatic whey protein isolate-vanillin (WPI-Van) nanoparticles as a carrier for encapsulating vitamin E. The particle size, ζ potential, PDI were used to study the optimal preparation conditions of nanoparticles. The results showed that the optimal preparation condition was achieved at WPI/Van mass ratio of 3:1. FTIR spectra demonstrated the complexation of WPI and Van. SEM image showed spherical and slightly rough surface of nanoparticles. Inhibitory effects of nanoparticles on E. coli and S. aureus were also observed. After storage of 21 days at 4 °C, the retention rate of vitamin E in the emulsions remained 43% higher than that of unencapsulated vitamin E. Moreover, the release rate of vitamin E encapsulated in emulsions in the small intestine was 81%, indicating excellent bioaccessibility. The research can provide a new insight for production and application of antibacterial Pickering emulsions.
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Affiliation(s)
- Shenghan Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xin Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Haoyu Zhang
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China
| | - Weiwei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yangeng He
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Bingjie Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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5
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He WS, Wang Q, Li Z, Li J, Zhao L, Li J, Tan C, Gong F. Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions. Antioxidants (Basel) 2023; 12:antiox12051128. [PMID: 37237994 DOI: 10.3390/antiox12051128] [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: 04/18/2023] [Revised: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Tree peony seed oil (TPSO) is an important plant source of n-3 polyunsaturated fatty acid (α-linolenic acid, ALA > 40%) that is receiving increasing attention for its excellent antioxidant and other activities. However, it has poor stability and bioavailability. In this study, a bilayer emulsion of TPSO was successfully prepared using a layer-by-layer self-assembly technique. Among the proteins and polysaccharides examined, whey protein isolate (WPI) and sodium alginate (SA) were found to be the most suitable wall materials. The prepared bilayer emulsion contained 5% TPSO, 0.45% whey protein isolate (WPI) and 0.5% sodium alginate (SA) under selected conditions and its zeta potential, droplet size, and polydispersity index were -31 mV, 1291 nm, and 27%, respectively. The loading capacity and encapsulation efficiency for TPSO were up to 84% and 90.2%, respectively. It was noteworthy that the bilayer emulsion showed significantly enhanced oxidative stability (peroxide value, thiobarbituric acid reactive substances content) compared to the monolayer emulsion, which was accompanied by a more ordered spatial structure caused by the electrostatic interaction of the WPI with the SA. This bilayer emulsion also exhibited markedly improved environmental stability (pH, metal ion), rheological properties, and physical stability during storage. Furthermore, the bilayer emulsion was more easily digested and absorbed, and had higher fatty acid release rate and ALA bioaccessibility than TPSO alone and the physical mixtures. These results suggest that bilayer emulsion containing WPI and SA is an effective TPSO encapsulation system and has significant potential for future functional food development.
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Affiliation(s)
- Wen-Sen He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Qingzhi Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhishuo Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jie Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Liying Zhao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Junjie Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Chen Tan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Fayong Gong
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, Xichang University, Xichang 615013, China
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6
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Gao Z, Ji Z, Wang L, Deng Q, Quek SY, Liu L, Dong X. Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface. Foods 2023; 12:foods12061287. [PMID: 36981213 PMCID: PMC10048168 DOI: 10.3390/foods12061287] [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: 02/05/2023] [Revised: 03/11/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
The susceptibility of polyunsaturated fatty acids to oxidation severely limits their application in functional emulsified foods. In this study, the effect of sesamol concentration on the physicochemical properties of WPI-stabilized fish oil emulsions was investigated, focusing on the relationship between sesamol-WPI interactions and interfacial behavior. The results relating to particle size, zeta-potential, microstructure, and appearance showed that 0.09% (w/v) sesamol promoted the formation of small oil droplets and inhibited oil droplet aggregation. Furthermore, the addition of sesamol significantly reduced the formation of hydrogen peroxide, generation of secondary reaction products during storage, and degree of protein oxidation in the emulsions. Molecular docking and isothermal titration calorimetry showed that the interaction between sesamol and β-LG was mainly mediated by hydrogen bonds and hydrophobic interactions. Our results show that sesamol binds to interfacial proteins mainly through hydrogen bonding, and increasing the interfacial sesamol content reduces the interfacial tension and improves the physical and oxidative stability of the emulsion.
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Affiliation(s)
- Zhihui Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Zhongyan Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Leixi Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand
- Riddet Institute, Palmerston North 4474, New Zealand
| | - Liang Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xuyan Dong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
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7
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Feng T, Wang X, Fan C, Wang X, Wang X, Cui H, Xia S, Huang Q. The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties. Food Chem 2023; 401:134139. [DOI: 10.1016/j.foodchem.2022.134139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 08/31/2022] [Accepted: 09/04/2022] [Indexed: 10/14/2022]
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8
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Yuan J, Yan P, Liu X, Kang X, Jin Y, Sheng L, Xia J. Enhancing solid-like characteristics of porcine plasma protein-carrageenan-based high internal phase emulsion: As solid fat alternative of loading curcumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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9
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Liao W, Elaissari A, Dumas E, Gharsallaoui A. Effect of trans-cinnamaldehyde or citral on sodium caseinate: Interfacial rheology and fluorescence quenching properties. Food Chem 2023; 400:134044. [DOI: 10.1016/j.foodchem.2022.134044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 08/22/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022]
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10
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Whey protein isolate/flavor cinnamaldehyde conjugates prepared by different methods and the stabilization effects on β-carotene-loaded emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Chen X, Chen Y, Liu Y, Zou L, McClements DJ, Liu W. A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake. Compr Rev Food Sci Food Saf 2022; 21:3963-4001. [PMID: 35912644 DOI: 10.1111/1541-4337.13017] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 05/27/2022] [Accepted: 07/08/2022] [Indexed: 01/28/2023]
Abstract
Increasing awareness of the health benefits of specific constituents in fruits, vegetables, cereals, and other whole foods has sparked a broader interest in the potential health benefits of nutraceuticals. Many nutraceuticals are hydrophobic substances, which means they must be encapsulated in colloidal delivery systems. Oil-in-water emulsions are one of the most widely used delivery systems for improving the bioavailability and bioactivity of these nutraceuticals. The composition and structure of emulsions can be designed to improve the water dispersibility, physicochemical stability, and bioavailability of the encapsulated nutraceuticals. The nature of the emulsion used influences the interfacial area and properties of the nutraceutical-loaded oil droplets in the gastrointestinal tract, which influences their digestion, as well as the bioaccessibility, metabolism, and absorption of the nutraceuticals. In this article, we review recent in vitro and in vivo studies on the utilization of emulsions to improve the bioavailability of nutraceuticals. The findings from this review should facilitate the design of more efficacious nutraceutical-loaded emulsions with increased bioactivity.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Yan Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yikun Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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12
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Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery. Gels 2022; 8:gels8080517. [PMID: 36005118 PMCID: PMC9407489 DOI: 10.3390/gels8080517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/14/2022] [Accepted: 08/18/2022] [Indexed: 12/03/2022] Open
Abstract
This study aimed to explore the effects and mechanisms of differently shaped aggregates of ovotransferrin (OVT) particles on oleogel-based Pickering emulsions (OPEs). Medium-chain triglyceride oil-based oleogels were constructed using beeswax, and their gel-sol melting temperatures were investigated. Atomic force microscopy confirmed that both OVT fibrils and OVT spheres were successfully prepared, and the three-phase contact angle measurements indicated that fibrous and spherical aggregates of OVT particles possessed great potential to stabilize the OPEs. Afterward, the oil-in-water OPEs were fabricated using oleogel as the oil phase and OVT fibrils/spheres as the emulsifiers. The results revealed that OPEs stabilized with OVT fibrils (FIB-OPEs) presented a higher degree of emulsification, smaller droplet size, better physical stability and stronger apparent viscosity compared with OPEs stabilized with OVT spheres (SPH-OPEs). The freeze–thaw stability test showed that the FIB-OPEs remained stable after three freeze–thaw cycles, while the SPH-OPEs could barely withstand one freeze–thaw cycle. An in vitro digestion study suggested that OVT fibrils conferred distinctly higher lipolysis (46.0%) and bioaccessibility (62.8%) of curcumin to OPEs.
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13
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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107570] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Cao M, Zhang X, Zhu Y, Liu Y, Ma L, Chen X, Zou L, Liu W. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107606] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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15
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Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107480] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Feng T, Fan C, Wang X, Wang X, Xia S, Huang Q. Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107265] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Antibacterial activity in gelatin-bacterial cellulose composite film by thermally crosslinking with cinnamaldehyde towards food packaging application. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100766] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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18
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Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
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19
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Bioactivity of Essential Oils for Mitigation of Listeria monocytogenes Isolated from Fresh Retail Chicken Meat. Foods 2021; 10:foods10123006. [PMID: 34945555 PMCID: PMC8701900 DOI: 10.3390/foods10123006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 12/24/2022] Open
Abstract
Listeria monocytogenes is one of the most severe foodborne pathogens found in several habitats. Therefore, this study aims to investigate the antilisterial activity of different essential oils (EOs) against multidrug-resistant (MDR) L. monocytogenes strains isolated from fresh chicken meat. Our results showed that the prevalence of L. monocytogenes in the examined samples was 48%. Seventy-eight isolates were identified as L. monocytogenes. Out of these, 64.1% were categorized as MDR and were categorized in 18 patterns with 50 MDR isolates. One isolate was selected randomly from each pattern to investigate their biofilm-forming ability, resistance, and virulence genes incidence. Out of 18 MDR isolates, 88.9% showed biofilm-forming ability. Moreover, the most prevalent resistance genes were ermB (72%), aadA (67%), penA (61%), and floR genes (61%). However, the most prevalent virulence genes were inlA (94.4%), prfA (88.9%), plcB (83.3%), and actaA (83.3%). The antilisterial activity of EOs showed that cinnamon bark oil (CBO) was the most effective antilisterial agent. CBO activity could be attributed to the bioactivity of cinnamaldehyde which effects cell viability by increasing the bacterial cell electrical conductivity, ion leakage, and salt tolerance capacity loss. Therefore, CBO could be an effective alternative natural agent for food safety applications.
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20
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Cui H, Liu Q, McClements DJ, Li B, Liu S, Li Y. Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing. Foods 2021; 10:1868. [PMID: 34441645 PMCID: PMC8394555 DOI: 10.3390/foods10081868] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/06/2021] [Accepted: 08/09/2021] [Indexed: 01/15/2023] Open
Abstract
Protein-stabilized emulsions tend to be susceptible to droplet aggregation in the presence of high ionic strengths or when exposed to acidic gastric conditions due to a reduction of the electrostatic repulsion between the protein-coated droplets. Previously, we found that incorporating cinnamaldehyde into the oil phase improved the resistance of whey protein isolate (WPI)-stabilized emulsions against aggregation induced by NaCl, KCl and CaCl2. In the current study, we aimed to establish the impact of cinnamaldehyde on the tolerance of WPI-stabilized emulsions to high salt levels during food processing and to gastric conditions. In the absence of cinnamaldehyde, the addition of high levels of monovalent ions (NaCl and KCl) to WPI-emulsions cause appreciable droplet aggregation, with the particle sizes increasing from 150 nm to 413 nm and 906 nm in the presence of NaCl and KCl, respectively. In contrast, in the presence of 30% cinnamaldehyde in the oil phase, the WPI-emulsions remained stable to aggregation and the particle size of emulsions kept within 200 nm over a wide range of salt concentrations (0-2000 mM). Divalent counter-ions promoted droplet aggregation at lower concentrations (≤20 mM) than monovalent ones, which was attributed to ion-binding and ion-bridging effects, but the salt stability of the WPI emulsions was still improved after cinnamaldehyde addition. The incorporation of cinnamaldehyde into the oil phase also improved the resistance of the WPI-coated oil droplets to aggregation in simulated gastric fluids (pH 3.1-3.3). This study provides a novel way of improving the resistance of whey-protein-stabilized emulsions to aggregation at high ionic strengths or under gastric conditions.
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Affiliation(s)
- Huanhuan Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (H.C.); (Q.L.); (B.L.); (S.L.)
| | - Qihang Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (H.C.); (Q.L.); (B.L.); (S.L.)
| | | | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (H.C.); (Q.L.); (B.L.); (S.L.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- Functional Food Engineering &Technology Research Center of Hubei Province, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (H.C.); (Q.L.); (B.L.); (S.L.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- Functional Food Engineering &Technology Research Center of Hubei Province, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (H.C.); (Q.L.); (B.L.); (S.L.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- Functional Food Engineering &Technology Research Center of Hubei Province, Wuhan 430070, China
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21
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Yang C, Rehman MA, Yin X, Carrillo CD, Wang QI, Yang C, Gong J, Diarra MS. Antimicrobial Resistance Phenotypes and Genotypes of Escherichia coli Isolates from Broiler Chickens Fed Encapsulated Cinnamaldehyde and Citral. J Food Prot 2021; 84:1385-1399. [PMID: 33770170 DOI: 10.4315/jfp-21-033] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Accepted: 03/26/2021] [Indexed: 12/16/2022]
Abstract
ABSTRACT This study was conducted to investigate the effects of in-feed encapsulated cinnamaldehyde (CIN) and citral (CIT) alone or in combination on antimicrobial resistance (AMR) phenotypes and genotypes of Escherichia coli isolates recovered from feces of 6-, 16-, 23-, and 27-day-old broiler chickens. The five dietary treatments including the basal diet (negative control [NC]) and the basal diet supplemented with 55 ppm of bacitracin (BAC), 100 ppm of encapsulated CIN, 100 ppm of encapsulated CIT, or 100 ppm each of encapsulated CIN and encapsulated CIT (CIN+CIT). Antimicrobial susceptibility testing of 240 E. coli isolates revealed that the most common resistance was to β-lactams, aminoglycosides, sulfonamides, and tetracycline; however, the prevalence of AMR decreased (P < 0.05) as birds aged. The prevalence of resistance to amoxicillin-clavulanic acid, ceftiofur, ceftriaxone, cefoxitin, gentamicin, and sulfonamide was lower (P < 0.05) in isolates from the CIN or CIN+CIT groups than in isolates from the NC or BAC groups. Whole genome sequencing of 227 of the 240 isolates revealed 26 AMR genes and 19 plasmids, but the prevalence of some AMR genes and the number of plasmids were lower (P < 0.05) in E. coli isolated from CIN or CIN+CIT birds than in isolates from NC or BAC birds. The most prevalent resistance genes were tet(A) (108 isolates), aac(3)-VIa (91 isolates), aadA1 (86 isolates), blaCMY-2 (78 isolates), sul1 (77 isolates), aph(3)-Ib (58 isolates), aph(6)-Id (58 isolates), and sul2 (24 isolates). The numbers of most virulence genes carried by isolates increased (P < 0.05) in chickens from 6 to 27 days of age. The prevalence of E. coli O21:H16 isolates was lower (P < 0.05) in CIN and CIN+CIT, and the colibacillosis-associated multilocus sequence type (ST117) was most prevalent in isolates from 23-day-old chickens. A phylogenetic tree of whole genome sequences revealed a close relationship between 25 of the 227 isolates and human or broiler extraintestinal pathogenic E. coli strains. These findings indicate that AMR and virulence genotypes of E. coli could be modulated by providing encapsulated CIN or CIN+CIT feed supplements, but further investigation is needed to determine the mechanisms of the effects of these supplements. HIGHLIGHTS
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Affiliation(s)
- Chongwu Yang
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.,Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Muhammad Attiq Rehman
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Xianhua Yin
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Catherine D Carrillo
- Canadian Food Inspection Agency, Ottawa Laboratory (Carling), Ottawa, Ontario, Canada K1A 0Z2
| | - Q I Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Chengbo Yang
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
| | - Joshua Gong
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Moussa S Diarra
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
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22
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Zhao R, Fu W, Chen Y, Li B, Liu S, Li Y. Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels. Food Chem 2021; 366:130602. [PMID: 34314934 DOI: 10.1016/j.foodchem.2021.130602] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 06/30/2021] [Accepted: 07/12/2021] [Indexed: 11/27/2022]
Abstract
The effect of cinnamaldehyde (CA) on the structure and properties of whey protein isolate (WPI) was investigated. The resultant WPI/CA complex was used as stabilizer to form emulsions and emulsion gels, which were used for the delivery and protection of β-carotene. The particle size and hydrophobicity of WPI solution increased and then decreased with the addition of CA. Circular dichroism showed that CA mainly changed the secondary structure of WPI, with increasing β-fold content from 47.2% to 72.9%. The fluorescence spectra showed that both tryptophan and tyrosine in WPI were involved in the interaction with CA. WPI/CA complex as the stabilizer could form the stable emulsions and emulsion gels, which showed better protection effect on β-carotene, and helped enhance its bioaccessibility. The knowledge provides insights into the development of new multifunctional food ingredients and the enhancement of protein modification in food system.
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Affiliation(s)
- Runan Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Weiting Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China; School of Materials and Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China.
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23
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Roy S, Rhim JW. Fabrication of bioactive binary composite film based on gelatin/chitosan incorporated with cinnamon essential oil and rutin. Colloids Surf B Biointerfaces 2021; 204:111830. [PMID: 33984610 DOI: 10.1016/j.colsurfb.2021.111830] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/02/2021] [Accepted: 05/04/2021] [Indexed: 12/16/2022]
Abstract
Chitosan/gelatin-based functional films were fabricated by incorporating cinnamon essential oil (CEO) and rutin for active packaging application. The functional fillers were evenly distributed in the polymer matrix and formed a film compatible with the chitosan/gelatin polymer matrix. However, the functional material did not affect the physical properties such as mechanical, thermal, and water vapor barrier properties of the film but exhibited high light transmittance with enhanced UV blocking properties. The rutin release from the composite film was evaluated using various food simulant solutions and found that rutin was released faster in acidic and alcoholic solutions. The chitosan/gelatin-based composite film showed potent antimicrobial and antioxidant activities. In addition, the combined use of CEO and rutin showed a synergistic effect of functional properties. The CEO and rutin-added chitosan/gelatin-based films with improved physical and functional properties can be used for active food packaging applications.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea.
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24
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Koroleva MY, Yurtov EV. Ostwald ripening in macro- and nanoemulsions. RUSSIAN CHEMICAL REVIEWS 2021. [DOI: 10.1070/rcr4962] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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25
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Hu Y, Liu F, Pang J, McClements DJ, Zhou Z, Li B, Li Y. Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An In Vitro and In Vivo Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:730-740. [PMID: 33356230 DOI: 10.1021/acs.jafc.0c03635] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The oral bioavailability of tangeretin, a poly(methoxyflavone) found in citrus fruits, is typically very low because of its extremely limited solubility. In this research, tangeretin was encapsulated within whey protein-stabilized emulsions containing ingredients that may alter their behavior under gastrointestinal conditions and enhance the bioavailability of tangeretin after oral administration: cinnamaldehyde (CA), gum arabic (GA), or hydroxypropyl methylcellulose (HPMC). The presence of these ingredients altered the size, aggregation state, and encapsulation efficiency of tangeretin in the emulsions. In vitro studies demonstrated that the bioaccessibility of the encapsulated tangeretin was much higher than that of a crude tangeretin oil suspension. Particularly, the addition of HPMC increased the bioaccessibility of tangeretin from around 36 to 90%. In vivo pharmacokinetics results using rats indicated that tangeretin concentration in the plasma increased from 4- to 20-fold after encapsulation, especially in the presence of HPMC. HPMC also prolonged the release of tangeretin to 22 h. Tangeretin preferentially accumulated within the liver and kidney of the animals. Overall, the knowledge confirmed that structured emulsion-based delivery systems could be used to improve the oral bioavailability of hydrophobic functional ingredients.
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Affiliation(s)
- Yan Hu
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guizhou 550005, China
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China
| | - Fei Liu
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Junxiao Pang
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guizhou 550005, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Zhiqin Zhou
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China
| | - Bin Li
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
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26
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Sun G, Liu X, McClements DJ, Liu S, Li B, Li Y. Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein. J Colloid Interface Sci 2021; 589:388-400. [PMID: 33482536 DOI: 10.1016/j.jcis.2021.01.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 12/29/2020] [Accepted: 01/07/2021] [Indexed: 02/02/2023]
Abstract
There is growing interest in formulating Pickering emulsions from biopolymer particles due to consumer demand for more natural products. Protein-based colloidal particles can be used for this purpose, but they are prone to aggregate at pH values around their isoelectric point (pI), which limits their application. In this study, the possibility of using chitin nanofibers (ChNFs) to improve the pH stability of Pickering emulsions prepared from zein colloidal particles (ZCPs) was investigated. Initially, the morphology and interfacial properties of the complexes formed between ChNFs and ZCPs were studied as a function of pH (3-9). The tendency of the ZCPs to aggregate and sediment at pH ≥ pI was reduced in the presence of ChNFs, which was attributed to the formation of electrostatic complexes. The contact angle of the composite particles could be optimized by altering their composition. For instance, the contact angle increased from 74° for ZCPs to 85° for ZCP/ChNF (5:1 ratio) at pH 6, which improved their tendency to stabilize the oil droplets. Brewster angle microscopy indicated that ZCP/ChNF complexes had rod-like and/or particulate structures at an air-water interface, which were different from those observed in the bulk aqueous phase. Pickering emulsions formed from ZCP/ChNF complexes had better stability than those formed from ZCPs or ChNFs, especially when the pH was close to or greater than the pI. An in vitro digestion study showed that the presence of the interfacial complexes reduced the lipolysis of the oil droplets by about 11% in a simulated gastrointestinal tract. High internal phase Pickering emulsions (HIPPEs) could be formed from ZCP/ChNF complexes at pH ≥ pI, which were able to protect unsaturated lipids from oxidation. Overall, our results show that chitin nanofibers can be used to improve the pH stability of Pickering emulsions formed from colloidal zein, as well as to modulate their functional performance.
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Affiliation(s)
- Gege Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - XiaoKe Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | | | - Shilin 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
| | - Bin Li
- 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
| | - Yan Li
- 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.
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27
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Zhang C, Fu Y, Li Z, Li T, Shi Y, Xie H, Li Y, Su H, Li Z. Application of whey protein isolate fibrils in encapsulation and protection of β-carotene. Food Chem 2020; 346:128963. [PMID: 33422917 DOI: 10.1016/j.foodchem.2020.128963] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/22/2020] [Accepted: 12/23/2020] [Indexed: 12/17/2022]
Abstract
β-Carotene (BC) exhibits several bioactive properties, but its application is restrained due to the unstability and low biological availability. In this study, protein fibrils were prepared from whey protein isolate fibrils (WPIF), which were used as carriers to protect and deliver BC. With the extension of heating time, the molecular weight of WPI decreased gradually. WPI was hydrolyzed into peptides which self-assembled into WPIF, resulting in significant changes in secondary structure, zeta-potential, viscosity and, antioxidant capacity. The main interactions between WPIF and BC were hydrogen bonding and hydrophobic interaction. The encapsulation efficiency of WPIF24 was increased from 76.55% to 92.11% compared to that of untreated WPI. Moreover, the simulated gastrointestinal release showed that the cumulative release of BC encapsulated by WPIF24 reached the maximum in the simulated intestine. Therefore, WPIF could be a potential delivery system for water-insoluble bioactive compounds with enhanced encapsulation efficiency and protection effect.
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Affiliation(s)
- Chao Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Zeya Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Teng Li
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, TN 37996, USA
| | - Yugang Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuan Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huanhuan Su
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zhenpeng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
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28
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Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100716] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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29
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Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09655-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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30
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Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise. Carbohydr Polym 2020; 241:116340. [DOI: 10.1016/j.carbpol.2020.116340] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 04/15/2020] [Accepted: 04/17/2020] [Indexed: 12/17/2022]
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31
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Liu Q, Cui H, Muhoza B, Duhoranimana E, Xia S, Hayat K, Hussain S, Tahir MU, Zhang X. Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105789] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Chen H, Zhao R, Hu J, Wei Z, McClements DJ, Liu S, Li B, Li Y. One-Step Dynamic Imine Chemistry for Preparation of Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger Mechanism and Regulation and Gastric Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5412-5425. [PMID: 32320613 DOI: 10.1021/acs.jafc.9b08301] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Chitosan is a polysaccharide widely used as a structuring agent in foods and other materials because of its positive charge (amino groups). At present, however, it is difficult to form and stabilize emulsions using chitosan due to its high hydrophilicity. In this study, oil-in-water emulsions were prepared using a one-pot green-chemistry method. The chitosan and aldehyde molecules were in situ interfacially conjugated during homogenization, which promoted the adsorption of chitosan onto the oil droplet surfaces where they created a protective coating. The universality of this method was verified by using chitosan with different molecular weights and four kinds of natural aldehydes [cinnamaldehyde (CA), citral (CT), citronella (CN), and vanillin (VL)]. Chitosan with higher molecular weight facilitated the formation of emulsions. By harnessing the dynamic covalent nature of imine bonds, chitosan emulsions with an imine link display dynamic behavior with acid-catalyzed hydrolysis. The aldehyde structure could control the pH point of trigger for breakdown of emulsions, which was 1.0, 3.0, 4.0, and 4.0 for CA emulsion, CT emulsion, CN emulsion, and VL emulsion, respectively. At pH 6.5, aldehyde helped to decrease the interfacial tension of chitosan to about 10 mN/m, while this value would increase if the pH decreased by adding acid during the measurement. Chemical kinetics studies indicated that the hydrophobicity and conjugation effect of the aldehyde together determined the trigger points and properties of the emulsion. Finally, we used the optimized emulsions to encapsulate and control the release of curcumin. The gastric release behavior of the curcumin depended on aldehyde structure: VL > CN > CT ≈ CA. Hence, a tailor-made trigger release emulsion system can be achieved by rational selection and design of aldehyde structure to control hydrophobicity and conjugation effect of aldehydes.
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Affiliation(s)
- Huanle Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Department of Materials Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China
| | - Runan Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Junjie Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zixiang Wei
- Department of Materials Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Shilin 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, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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33
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Wijaya W, Zheng H, Zheng T, Su S, Patel AR, Van der Meeren P, Huang Q. Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: A dynamic digestion study via TNO's gastrointestinal model. Curr Res Food Sci 2019; 2:11-19. [PMID: 32914106 PMCID: PMC7473367 DOI: 10.1016/j.crfs.2019.11.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
In this work, the bioaccessibility of polymethoxyflavones (PMFs) loaded in high internal phase emulsions (HIPE, ϕoil = 0.82) stabilized by whey protein isolate (WPI)-low methoxy pectin (LMP) complexes was evaluated using in vitro lipolysis and dynamic in vitro intestinal digestion studies. PMFs loaded HIPE was prepared by using aqueous dispersion of pre-formed biopolymeric complexes (WPI-LMP, 2:1 ratio) as the external phase and medium chain triglycerides oil (containing PMFs extracted from citrus peel) as the dispersed phase. The in vitro lipolysis study revealed that PMFs in HIPE became bioaccessible much higher than PMFs in medium chain triacylglycerols oil (MCT oil). In addition, by simulating the entire human gastrointestinal (GI) tract, the GI model TIM-1 demonstrated a 5- and 2-fold increase in the total bioaccessibility for two major PMFs encapsulated in HIPE, i.e. tangeretin (TAN) and nobiletin (NOB), respectively, as opposed to PMFs in MCT oil. Together these results from the digestion study showed that the incorporation of a high amount of PMFs into the viscoelastic matrix of HIPE could represent an innovative and effective way to design an oral delivery system. Such a system could be used to control and to improve the delivery of lipophilic bioactive compounds within the different compartments of the digestive tract, especially the human upper GI tract.
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Affiliation(s)
- Wahyu Wijaya
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000, Gent, Belgium
| | - Huijuan Zheng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Ting Zheng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Shiwei Su
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Ashok R Patel
- Guangdong Technion Israel Institute of Technology, 241 Daxue Road, Shantou, 515063, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000, Gent, Belgium
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
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34
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Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105235] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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35
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Zhang X, Liu Y, Wang Y, Luo X, Li Y, Li B, Wang J, Liu S. Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105180] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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36
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Taha A, Ahmed E, Hu T, Xu X, Pan S, Hu H. Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification. ULTRASONICS SONOCHEMISTRY 2019; 58:104627. [PMID: 31450289 DOI: 10.1016/j.ultsonch.2019.104627] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 05/28/2019] [Accepted: 06/03/2019] [Indexed: 05/15/2023]
Abstract
In this study, high intensity ultrasound (HIU) was used to produce food protein stabilized emulsions under different ionic strengths (0, 25, 50, 100, 200 and 300 mM NaCl). Five plant and animal food proteins, whey protein isolate (WPI), soy protein isolate (SPI), bovine gelatin, peanut protein isolate (PPI) and corn zein were selected as protein emulsifiers. PPI and zein could not form emulsions using ultrasound emulsification at all ionic strengths (from 0 to 300 mM NaCl). However, ultrasound could induce stable emulsions using SPI, WPI and gelatin as emulsifiers. Moreover, different ionic strengths and protein types influenced the physicochemical properties of HIU induced emulsions obviously. It was found that the droplet sizes of gelatin emulsions were lower than those of SPI and WPI emulsions at salt concentrations of 300 mM NaCl. Furthermore, gelatin emulsions had better stability against environmental stresses (salt and temperature) than that of SPI and WPI emulsions. Moreover, the adsorbed protein (%) at the oil/water interface of SPI emulsions was higher than those of WPI and gelatin emulsions. However, the adsorbed protein amount of all proteins stabilized emulsions increased significantly after salt addition. The absolute ζ-potential values decreased with the increase of salt concentrations. The microrheology results indicated that the SPI emulsions formed a gel-like structure at high salt concentrations (>50 mM NaCl) as SPI emulsions exhibited higher elasticity than WPI and gelatin emulsions. In conclusion, the ultrasound as a green emulsification technique could be used to fabricate emulsions stabilized by plant and animal proteins.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Eman Ahmed
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Tan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China.
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37
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Ovotransferrin fibril–stabilized Pickering emulsions improve protection and bioaccessibility of curcumin. Food Res Int 2019; 125:108602. [DOI: 10.1016/j.foodres.2019.108602] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/11/2019] [Accepted: 07/30/2019] [Indexed: 11/19/2022]
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38
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Wei Z, Cheng Y, Huang Q. Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.024] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Wei Z, Huang Q. Development of high internal phase Pickering emulsions stabilised by ovotransferrin–gum arabic particles as curcumin delivery vehicles. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14340] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Zihao Wei
- Department of Food Science Rutgers University 65 Dudley Road New Brunswick NJ 08901 USA
| | - Qingrong Huang
- Department of Food Science Rutgers University 65 Dudley Road New Brunswick NJ 08901 USA
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40
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Reinforcing and release controlling effect of cellulose nanofiber in sodium caseinate films activated by nanoemulsified cinnamon essential oil. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100341] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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41
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Lv W, Hu T, Taha A, Wang Z, Xu X, Pan S, Hu H. Lipo-Dipeptide as an Emulsifier: Performance and Possible Mechanism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6377-6386. [PMID: 31117499 DOI: 10.1021/acs.jafc.9b01721] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A lipo-dipeptide (C13-lysine-arginine, C13-KR) was designed as a potential emulsifier with good emulsifying properties under acidic condition. Compared with two traditional emulsifiers (whey protein isolate and Tween 80), C13-KR emulsion had the minimum mean size but the highest zeta potential (around +100 mV). Moreover, C13-KR emulsion showed better stability against environmental stresses, such as high salt concentrations and high temperature. The C13-KR particles had the fastest move rate around 400 Hz when it attained an equilibrium state. Furthermore, C13-KR emulsifier could sharply reduce the interfacial tension and had the lowest tension value at the oil/water interface. The interfacial tension of C13-KR emulsifier was only 3.6 mN/m (0.5% w/v). In conclusion, the lipo-dipeptide C13-KR could be considered as an emulsifier to produce emulsion under acidic condition.
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Affiliation(s)
| | | | - Ahmed Taha
- Department of Food Science, Faculty of Agriculture (Saba Basha) , Alexandria University , Alexandria 21531 , Egypt
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42
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Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.051] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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43
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Fu W, Chen E, McClements DJ, Cao Y, Liu S, Li B, Li Y. Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde. ACS APPLIED BIO MATERIALS 2018; 2:311-320. [DOI: 10.1021/acsabm.8b00604] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Weiting Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Enmin Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100083, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100083, China
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44
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Taha A, Hu T, Zhang Z, Bakry AM, Khalifa I, Pan S, Hu H. Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate. ULTRASONICS SONOCHEMISTRY 2018; 49:283-293. [PMID: 30172463 DOI: 10.1016/j.ultsonch.2018.08.020] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Revised: 08/07/2018] [Accepted: 08/16/2018] [Indexed: 05/09/2023]
Abstract
The effects of different ultrasound emulsification conditions (20 kHz at 50-55 W cm-2, 40% amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein isolate-stabilized emulsions containing medium chain triglycerides (MCT), and long chain triglycerides (LCTs, palm, soybean and rapeseed oils) were investigated. It was found that MCT oil emulsions had the minimum droplet size (d4,3) of 0.5 ± 0.0 µm after ultrasound emulsification for 18 min. Moreover, results indicated that MCT oil emulsions had better emulsion stability (using distilled water as a water phase at neutral pH and room temperature) and higher adsorbed protein amounts at their interface than the LCTs emulsions. However, the absolute zeta (ζ)-potential values of MCT oil emulsions were the lowest among all the oil-in-water emulsions. Interestingly, the particle size of palm oil emulsion decreased after heat treatment at 90 °C for 30 min. In conclusion, high intensity ultrasound (HIU) could be considered as a useful emulsification technology to produce emulsions stabilized by soy protein isolate. However, the physicochemical properties of emulsions were different based on the types of oils as well as HIU time.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China; Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Tan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Zhuo Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Amr M Bakry
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Ibrahim Khalifa
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China.
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45
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Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions: A comparison of polysorbate 80 and hydrophobically modified inulin. Food Chem 2018; 258:237-244. [DOI: 10.1016/j.foodchem.2018.03.078] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 03/05/2018] [Accepted: 03/19/2018] [Indexed: 02/01/2023]
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46
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Kwan A, Davidov-Pardo G. Controlled release of flavor oil nanoemulsions encapsulated in filled soluble hydrogels. Food Chem 2018; 250:46-53. [DOI: 10.1016/j.foodchem.2017.12.089] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 11/30/2017] [Accepted: 12/28/2017] [Indexed: 10/18/2022]
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47
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Niu H, Gao M, Zhang H, Kong B, Liu Q. Stability of Oil‐in‐Water Emulsions Fortified with Enzymatic Hydrolysates from Porcine Plasma Protein. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700501] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Haili Niu
- College of Food Science, Northeast Agricultural UniversityHarbinHeilongjiang 150030China
| | - Mingkun Gao
- College of Animal Science and Technology, Northeast Agricultural UniversityHarbinHeilongjiang 150030China
| | - Huan Zhang
- College of Food Science, Northeast Agricultural UniversityHarbinHeilongjiang 150030China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural UniversityHarbinHeilongjiang 150030China
| | - Qian Liu
- College of Food Science, Northeast Agricultural UniversityHarbinHeilongjiang 150030China
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48
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Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.047] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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49
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Xu G, Wang C, Yao P. Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.010] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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50
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Li D, Chen E, Chen H, Zhou H, Li B, Li Y. Impact of whey protein isolates and concentrates on the formation of protein nanoparticles-stabilised Pickering emulsions. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13578] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Dong Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Enmin Chen
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Huanle Chen
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Huifang Zhou
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Bin Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education; Wuhan 430070 China
- Functional Food Engineering & Technology Research Center of Hubei Province; Huazhong Agricultural University; Wuhan 430070 China
| | - Yan Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education; Wuhan 430070 China
- Functional Food Engineering & Technology Research Center of Hubei Province; Huazhong Agricultural University; Wuhan 430070 China
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