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Bravo-Núñez Á, Salvia-Trujillo L, Halimi C, Martín-Belloso O, Reboul E. Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion. Food Chem 2024; 455:139820. [PMID: 38917656 DOI: 10.1016/j.foodchem.2024.139820] [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: 06/01/2023] [Revised: 05/02/2024] [Accepted: 05/22/2024] [Indexed: 06/27/2024]
Abstract
The emulsification potential of plant-based emulsifiers, that is, pea (PPI) and lentil (LPI) proteins (4%), corn arabinoxylans (CAX, 1%), and legume protein-arabinoxylan mixtures (4% proteins + 0.15 or 0.9% CAX), was evaluated by assessing: the surface tension and potential of emulsifiers, emulsifier antinutritional contents, emulsion droplet size, emulsion physical stability, and vitamin E bioaccessibility from 10% oil-in-water emulsions. Tween 80 (2%) was used as a control. All emulsions presented small droplet sizes, both fresh and upon storage, except 4% LPI + 0.9% CAX emulsion that exhibited bigger droplet sizes (d(4,3) of approximately 18.76 μm vs 0.59 μm for the control) because of droplet bridging. Vitamin E bioaccessibility from emulsions stabilized with the combination of 4% PPI and either 0.15% or 0.9% CAX (28 ± 4.48% and 28.42 ± 3.87%, respectively) was not significantly different from that of emulsions stabilized with Tween 80 (43.56 ± 3.71%), whereas vitamin E bioaccessibility from emulsions stabilized with individual emulsifiers was significantly lower.
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Affiliation(s)
- Ángela Bravo-Núñez
- Aix Marseille University, INRAE, INSERM, C2VN, Marseille, France; University of Valladolid, Valladolid, Spain.
| | - Laura Salvia-Trujillo
- Department of Food Technology, Engineering and Science, University of Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain.
| | - Charlotte Halimi
- Aix Marseille University, INRAE, INSERM, C2VN, Marseille, France.
| | - Olga Martín-Belloso
- Department of Food Technology, Engineering and Science, University of Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain.
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Wang J, Fan M, Li Y, Qian H, Wang L. Structural and emulsion-stabilizing properties of the alkali-extracted arabinoxylans from corn and wheat brans. Int J Biol Macromol 2023; 251:126190. [PMID: 37586632 DOI: 10.1016/j.ijbiomac.2023.126190] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/21/2023] [Accepted: 08/05/2023] [Indexed: 08/18/2023]
Abstract
This study investigated the structural and emulsion-stabilizing capacities of alkali-extracted arabinoxylans from corn and wheat bran (CAXs and WAXs). The results demonstrated that all AXs were mainly composed of arabinose and xylose. WAXs had a higher weight-average molecular weight (Mw, 375-473 KDa) and protein content (3.09-8.68 %) but lower total phenolic acid content (TPC, 1.18-1.91 mg gallic acid equivalents/g) than CAXs; however, CAX stabilized emulsions exhibited smaller and more regular oil droplet size (524-589 nm) and higher absolute value of ζ potential (48-52 mV) compared with WAX stabilized emulsions during storage. Moreover, the increment of NaOH concentration caused a decrease in Mw, protein content, and TPC of CAXs or WAXs and the corresponding CAXs or WAXs emulsions showed bigger and more unstable oil droplets during 14 d storage. The Mw, protein, and TPC were well correlated with their emulsion stability. Furthermore, emulsions stabilized by AXs with low-concentration NaOH could resist better various temperatures, pH, and NaCl. In conclusion, the structural properties of AXs derived from different cereal sources and treated with different concentrations of NaOH varied, leading to differences in their ability to stabilize emulsions. CAXs or WAXs obtained from low-concentration NaOH treatment demonstrated significant potential as highly effective natural emulsifiers.
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Affiliation(s)
- Jing Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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Kang J, Huang-Fu ZY, Tian X, Cheng L, Zhang J, Liu Y, Liu Y, Wang S, Hu X, Zou L, Guo Q. Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109666] [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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Yadav MP, Kaur A, Singh B, Simon S, Kaur N, Powell M, Sarker M. Extraction and characterization of lipids and phenolic compounds from the brans of different wheat varieties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106734] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106287] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Qiu S, Yadav MP, Chau HK, Yin L. Physicochemical characterization and rheological behavior of hemicelluloses isolated from sorghum bran, sorghum bagasse and sorghum biomass. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105382] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Dimopoulou M, Kontogiorgos V. Soluble dietary fibres from sugarcane bagasse. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14445] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Maria Dimopoulou
- Department of Chemical Sciences University of Huddersfield Huddersfield HD1 3DH UK
- Department of Biological Sciences University of Huddersfield Huddersfield HD1 3DH UK
| | - Vassilis Kontogiorgos
- Department of Biological Sciences University of Huddersfield Huddersfield HD1 3DH UK
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Kaur A, Yadav MP, Singh B, Bhinder S, Simon S, Singh N. Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. Carbohydr Polym 2019; 221:166-173. [DOI: 10.1016/j.carbpol.2019.06.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 06/01/2019] [Accepted: 06/03/2019] [Indexed: 11/28/2022]
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Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler residues. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Influence of carboxymethylation on the gelling capacity, rheological properties, and antioxidant activity of feruloylated arabinoxylans from different sources. J Appl Polym Sci 2019. [DOI: 10.1002/app.48325] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Stoklosa RJ, Latona RJ, Bonnaillie LM, Yadav MP. Evaluation of arabinoxylan isolated from sorghum bran, biomass, and bagasse for film formation. Carbohydr Polym 2019; 213:382-392. [PMID: 30879682 DOI: 10.1016/j.carbpol.2019.03.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 03/01/2019] [Accepted: 03/01/2019] [Indexed: 01/04/2023]
Abstract
Arabinoxylans (AX) are potential agricultural co-products for material applications. Sorghum has seen increased production as a bioenergy crop for biofuel and co-product generation. AX from three sorghum fractions (bran, bagasse, and biomass) were isolated to study film formation. All three AX fractions exhibited high moisture sensitivity. Sorghum biomass AX produced low water vapor permeability compared to sorghum bran or sorghum bagasse AX films. Glycerol addition to sorghum bran AX films reduced tensile strength from 34.8 to 16.0 MPa at 0% and 10% (w/w) glycerol, respectively; reduced the storage and loss moduli during dynamic mechanical analyses at 50% relative humidity (RH) and decreased the rubber-to-plastic material transition temperature at 50% RH, from 78.1 °C to 38.4 °C at 0 and 10% (w/w) glycerol, respectively. Sorghum bran AX, while sensitive to water absorption at high RH, produced favorable strength performance compared to AX from other cereal grains indicating potential utilization as a renewable material.
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Affiliation(s)
- Ryan J Stoklosa
- Sustainable Biofuels and Co-Products Research Unit, Eastern Regional Research Center, USDA, ARS, 600 East Mermaid Lane, Wyndmoor, PA, 19038, United States.
| | - Renee J Latona
- Sustainable Biofuels and Co-Products Research Unit, Eastern Regional Research Center, USDA, ARS, 600 East Mermaid Lane, Wyndmoor, PA, 19038, United States
| | - Laetitia M Bonnaillie
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, USDA, ARS, 600 East Mermaid Lane, Wyndmoor, PA, 19038, United States
| | - Madhav P Yadav
- Sustainable Biofuels and Co-Products Research Unit, Eastern Regional Research Center, USDA, ARS, 600 East Mermaid Lane, Wyndmoor, PA, 19038, United States
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