1
|
Wang X, Fan C, Wang X, Feng T, Xia S, Yu J. Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 39216015 DOI: 10.1080/10408398.2024.2397451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Algal oil rich in docosahexaenoic acid is easily oxidized and degraded to produce volatile short-chain compounds, leading to the deterioration of product flavor. Currently, the emulsion delivery of algal oil provides a promising approach to minimize oxidative deterioration and conceal its off-flavor. However, algal oil emulsions would also experience unanticipated oxidation as a result of the large specific surface area between the aqueous phase and the oil phase. The current paper offers a mechanism overview behind off-flavor formation in algal oil emulsions and explores corresponding strategies for the inhibition regulation. Additionally, the paper delves into the factors influencing lipid oxidation and the perception of off-flavors in such emulsions. To mitigate the development of off-flavors in algal oil emulsions resulting from oxidation, it is crucial to decline the likelihood of lipid oxidation and proactively prevent the creation of off-flavors whenever possible. Minimizing the release of volatile off-flavor compounds that are inevitably generated is also considered effective for weakening off-flavor. Moreover, co-encapsulation with particular desirable aroma substances could improve the overall flavor characteristics of emulsions.
Collapse
Affiliation(s)
- Xinshuo Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Chunli Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Tingting Feng
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
2
|
Wang Y, Liu J, Xia K, Ding Z, Wang B, Yu X, Liu J, Yuan P, Duan S. Enhancing the stability of O/W emulsions by the interactions of casein/carboxymethyl chitosan and its application in whole nutrient emulsions. Int J Biol Macromol 2024:133589. [PMID: 39084970 DOI: 10.1016/j.ijbiomac.2024.133589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 06/10/2024] [Accepted: 06/29/2024] [Indexed: 08/02/2024]
Abstract
The influence of Carboxymethyl chitosan (CMCS) on the emulsification stability mechanism of casein (CN) and its effects on the stability of whole nutrient emulsions were investigated. The complex solutions of CN and CMCS were prepared and the turbidity, ultraviolet (UV) absorption spectrum, fluorescence spectrum, circular dichroism (CD) spectrum, Fourier transform infrared (FTIR) spectrum, interfacial tension and microstructural observations were used to study the inter-molecular interaction of CMCS and CN. The effects of CMCS on the emulsion stability of CN were further analyzed by particle size, ζ-potential, instability index and rheological properties. Moreover, the accelerated stability of whole nutrient emulsions prepared by CMCS and CN was evaluated. The results revealed that CN-CMCS complexes were mainly formed by hydrogen bonding. The stability of the CN-CMCS composite emulsions were improved, as evidenced by the interfacial tension decreasing from 165.96 mN/m to 158.49 mN/m, the particle size decreasing from 45.85 μm to 12.98 μm, and the absolute value of the potential increasing from 29.8 mV to 33.5 mV. The stability of whole nutrient emulsion was also significantly enhanced by the addition of CN-CMCS complexes. Therefore, CN-CMCS complex could be served as a novel emulsifier to improve the stability of O/W emulsions.
Collapse
Affiliation(s)
- Yingxiang Wang
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Jinyang Liu
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Kai Xia
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Zhenjiang Ding
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | | | - Xinyu Yu
- Chinese Academy of Inspection and Quarantine Comprehensive Test Center, Beijing 100124, China
| | - Jia Liu
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Peng Yuan
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Shenglin Duan
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China.
| |
Collapse
|
3
|
Li S, Chen H, Zeng Z, Li C. Arabinoxylan hydrolysates improved physical and oxidative stability of oil-in-water emulsions. Int J Biol Macromol 2024; 258:128798. [PMID: 38104680 DOI: 10.1016/j.ijbiomac.2023.128798] [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: 04/19/2023] [Revised: 09/05/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
This study was to improve the physical and oxidative stability of sodium caseinate (NaCas)-stabilized oil-in-water (O/W) emulsions with arabinoxylan hydrolysates (AXHs). AXHs with different molecular sizes were prepared using xylanase treatment for 0 (AXH0), 30 (AXH30), 60 (AXH60), and 120 (AXH120) min, respectively. Compared with the emulsion without AXHs, all AXHs emulsions showed increased coalescence stability, evidenced by no change occurred in the droplet size with the pH variation from 7.0 to 5.0. Moreover, at pH 7.0 and 5.0, AXH60 and AXH120 emulsions showed no flocculation, coalescence, or creaming before and after 21 d storage. All the AXH samples showed excellent antioxidant capacities, demonstrated by the slow accumulation of lipid hydroperoxides and thiobarbituric acid reactive substances during storage. In sum, rice bran arabinoxylans hydrolyzed ≥60 min possess a potential as effective antioxidants to form physically and oxidatively stable O/W emulsions at pH above the emulsifier pI, and substances with high antioxidant activity below the emulsifier pI still need to be explored.
Collapse
Affiliation(s)
- Shanshan Li
- College of Food science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, People's Republic of China
| | - Hong Chen
- College of Food science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, People's Republic of China
| | - Zhen Zeng
- College of Food science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, People's Republic of China
| | - Cheng Li
- College of Food science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, People's Republic of China.
| |
Collapse
|
4
|
Yang J, Xiong W, Yao Y, Zhang N, Wang L. Effect of Lactobacillus plantarum fermentation on the physicochemical properties and flavor of rice protein-carboxymethylcellulose complexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6826-6836. [PMID: 37278398 DOI: 10.1002/jsfa.12766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 05/19/2023] [Accepted: 06/03/2023] [Indexed: 06/07/2023]
Abstract
BACKGROUND Fermentation is known to enhance the nutritional profile and confer unique flavors to products. However, the resultant effects on stability and physicochemical properties remain unexplored. RESULTS This study aims to elucidate the influence of fermentation on the stability and organoleptic characteristics of a rice protein beverage stabilized by carboxymethyl cellulose (CMC). The findings revealed that the average aggregate size escalated from 507 to 870 nm, concurrently exhibiting a significant increase in surface potential. The aggregation enhancement was substantiated by evident morphological changes and confocal laser scanning microscopical (CLSM) observations. A negative correlation was discerned between the physical stability of the beverage and fermentation duration. Moreover, flavor analysis of the beverage post a 3 h fermentation period highlighted an increase in aromatic ester compounds, thereby intensifying the aroma. CONCLUSION The study corroborates that fermentation can detrimentally influence product stability while concurrently improving its flavor profile. By establishing a mix ratio of 10:1 for rice protein and CMC and forming a relatively stable system through electrostatic interaction at a pH of 5.4, a flavorful rice protein beverage can be derived post 3 h-fermentation process. These findings offer insights into the impact of varying fermentation durations on the stability and flavor of polysaccharide-based rice protein beverages. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jing Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, People's Republic of China
| | - Wenfei Xiong
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yijun Yao
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, People's Republic of China
| | - Lifeng Wang
- College of Food Engineering, Harbin University of Commerce, Harbin, People's Republic of China
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| |
Collapse
|
5
|
Li D, Wu Y, Yin H, Feng W, Ma X, Xiao H, Xin W, Li C. Panax Notoginseng polysaccharide stabilized gel-like Pickering emulsions: Stability and mechanism. Int J Biol Macromol 2023; 249:125893. [PMID: 37473886 DOI: 10.1016/j.ijbiomac.2023.125893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 07/10/2023] [Accepted: 07/17/2023] [Indexed: 07/22/2023]
Abstract
In this work, the polysaccharide from Panax Notoginseng (SPNP), a traditional herb in China, was used as an outstanding Pickering stabilizer to fabricate Pickering emulsions. The SPNP was characterized to be a porous network structure with a rough surface surrounded by some nanoparticles. Rheological measurement of the obtained Pickering emulsions demonstrated the formation of emulsion gels. Moreover, the emulsions exhibited excellent storage (14 days), pH (1.0-11.0), ionic strength (0-500 mM), and temperature (4-50 °C) stabilities. In addition, the Pickering emulsions showed a freeze-thaw stability, which is beneficial in food, cosmetic or biomedical applications when they may require freezing for storage and melting before use. Confocal laser scanning microscope (CLSM) and cryo-scanning electron microscopy (cryo-SEM) results showed that SPNPs effectively adsorbed at the oil-water interface by forming a compact three-dimensional (3D) network structure and multilayer anchoring on the surface of the emulsion droplets, thus inhibiting the droplet coalescence and flocculation. This study provides a kind of Pickering emulsions applicable in food, biomedical and cosmetic industries.
Collapse
Affiliation(s)
- Dafei Li
- International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Yingni Wu
- International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Haoran Yin
- International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Wei Feng
- International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaoshuang Ma
- College of Notoginseng Medicine and Pharmacy, Wenshan University, Wenshan 663000, China
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B 5A3, Canada
| | - Wenfeng Xin
- College of Notoginseng Medicine and Pharmacy, Wenshan University, Wenshan 663000, China.
| | - Chengcheng Li
- International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| |
Collapse
|
6
|
Conformational evolution of soybean protein-polysaccharide at oil-water interface in simulated gastric environment in vitro. Food Chem 2023; 413:135613. [PMID: 36758390 DOI: 10.1016/j.foodchem.2023.135613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 01/29/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
The conformation and characteristics of soybean hull polysaccharide (SHP)/soy bean protein isolate (SPI) complex at oil-water interface in simulated gastric environment in vitro were discussed. Isothermal titration calorimetry (ITC) thermodynamic results illustrated that SPI formed a complex with SHP. ζ-potential and microstructure showed a flocculation phenomenon after SPI/SHP emulsion droplet treatment (especially at 60 min), which indicated that the inter droplet steric hindrance and repulsion were reduced after the emulsion was treated. Additionally, at 60 min, in FT-IR spectrum fitting results, the contents of β-sheet and β-turn structure were the lowest, which might be that the polar group residues exposed in the SPI/SHP complex at the interface interacted with Na+ by ion-dipole interaction or protonated with H+. The blue shift of maximum absorption intensity also indicated that the tryptophan residues moved to the hydrophobic environment, which made the treated droplets flocculate without obvious aggregation.
Collapse
|
7
|
He X, Wang B, Xue Y, Li Y, Hu M, He X, Chen J, Meng Y. Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion. Int J Biol Macromol 2023; 234:123675. [PMID: 36801230 DOI: 10.1016/j.ijbiomac.2023.123675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Sodium caseinate (SC) is widely used as a biological macromolecular emulsifier in oil-in-water (O/W) emulsions. However, the SC-stabilized emulsions were unstable. High-acyl gellan gum (HA) is an anionic macromolecular polysaccharide that improves emulsion stability. This study aimed to investigate the effects of HA addition on the stability and rheological properties of SC-stabilized emulsions. Study results revealed that HA concentrations >0.1 % could increase Turbiscan stability, reduce the volume average particle size, and increase the zeta-potential absolute value of the SC-stabilized emulsions. In addition, HA increased the triple-phase contact angle of SC, transformed SC-stabilized emulsions into non-Newtonian fluids, and effectively inhibited the movement of emulsion droplets. The effect of 0.125 % HA concentration was the most effective, allowing SC-stabilized emulsions to maintain good kinetic stability over a 30-d period. NaCl destabilized SC-stabilized emulsions but had no significant effect on HA-SC emulsions. In summary, HA concentration had a significant effect on the stability of SC-stabilized emulsions. HA altered the rheological properties and reduced creaming and coalescence by forming a three-dimensional network structure, increasing the electrostatic repulsion of the emulsion and the adsorption capacity of SC at the oil-water interface, and thereby improving the stability of SC-stabilized emulsions during storage and in the presence of NaCl.
Collapse
Affiliation(s)
- Xingfen He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Bin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, People's Republic of China
| | - Yuhang Xue
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yanhua Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Mingxiang Hu
- Zhejiang Tech-way Biotechnology Co., Ltd., Shaoxing 311811, People's Republic of China
| | - Xingwang He
- Zhejiang Tech-way Biotechnology Co., Ltd., Shaoxing 311811, People's Republic of China
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| | - Yuecheng Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| |
Collapse
|
8
|
Keramat M, Ehsandoost E, Golmakani MT. Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region. Foods 2023; 12:foods12061191. [PMID: 36981117 PMCID: PMC10048451 DOI: 10.3390/foods12061191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/03/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
In recent years, new approaches have been developed to limit the oxidation of oil-based food products by inhibiting peroxidation at the interfacial region. This review article describes and discusses these particular approaches. In bulk oils, modifying the polarity of antioxidants by chemical methods (e.g., esterifying antioxidants with fatty alcohol or fatty acids) and combining antioxidants with surfactants with low hydrophilic–lipophilic balance value (e.g., lecithin and polyglycerol polyricinoleate) can be effective strategies for inhibiting peroxidation. Compared to monolayer emulsions, a thick interfacial layer in multilayer emulsions and Pickering emulsions can act as a physical barrier. Meanwhile, high viscosity of the water phase in emulsion gels tends to hinder the diffusion of pro-oxidants into the interfacial region. Furthermore, applying surface-active substances with antioxidant properties (such as proteins, peptides, polysaccharides, and complexes of protein-polysaccharide, protein-polyphenol, protein-saponin, and protein-polysaccharide-polyphenol) that adsorb at the interfacial area is another novel method for enhancing oil-in-water emulsion oxidative stability. Furthermore, localizing antioxidants at the interfacial region through lipophilization of hydrophilic antioxidants, conjugating antioxidants with surfactants, or entrapping antioxidants into Pickering particles can be considered new strategies for reducing the emulsion peroxidation.
Collapse
|
9
|
Wu X, Luo M, Zhao L, Wang S, Zhu D, Yang L, Liu H. Emulsification characteristics of soy hull polysaccharides obtained by membrane separation. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Membrane separation technology was used to separate and purify the microwave-assisted oxalic acid extraction of soy hull polysaccharides (MOSP) in order to obtain samples of different molecular weights. The emulsification characteristics of the MOSP were investigated including protein adsorption, polysaccharide adsorption, interfacial tension, emulsion index, and particle size; optical microscopy and Phenom electron microscopy were used to elucidate the emulsion structures. In addition, Fourier transform infrared spectroscopy (FT-IR), atomic force microscopy (AFM), and high-performance gel-filtration chromatography (HPGFC) were used to study the differences in the components and structures of MOSP in different molecular weights. The molecular weight had several important effects on the emulsifying properties of MOSP. The adsorption capacities of the emulsion droplets containing low molecular weight MOSP (L-MOSP), middle molecular weight MOSP (M-MOSP), and high molecular weight MOSP (H-MOSP) were relatively low, and those of H-MOSP were slightly higher than those of L-MOSP. With extended storage time, the particle sizes of the emulsions rich in L-MOSP, M-MOSP, and H-MOSP increased. L-MOSP, M-MOSP, and H-MOSP were mainly composed of furans. The conformation of the molecular chain was spherical. The emulsions formed with H-MOSP were the most stable.
Collapse
|
10
|
Liu X, Qin X, Wang Y, Zhong J. Physicochemical properties and formation mechanism of whey protein isolate-sodium alginate complexes: Experimental and computational study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
11
|
Wang Q, Xu Y, Liu Y, Qian F, Mu G, Zhu X. Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula. Front Nutr 2022; 9:808351. [PMID: 35769380 PMCID: PMC9234486 DOI: 10.3389/fnut.2022.808351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 04/29/2022] [Indexed: 11/26/2022] Open
Abstract
Proteins and minerals in infant formula not only serve as nutrients, but also have important effects on the physical and chemical stability of emulsions. In this study, calcium carbonate (0 or 9.08 mM) and potassium chloride (0 or 15.96 mM), as representatives of divalent and monovalent minerals, were added to 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions in different ratios (10:0, 9:1, 6:4, 5:5, and 0:10) of whey protein isolate (WPI) and sodium caseinate (CN). The influence of proteins and minerals on emulsion stability was investigated by analyzing particle size, zeta potential, creaming index, rheological properties, storage stability, and lipid oxidation. 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions could be destabilized by adding Ca2+, as shown by the increase in particle size index, creaming index, and the decrease in zeta potential magnitude. Divalent ions could affect the electrostatic interactions between lipid droplets and the interactive effects of ion surface adsorption. In addition, the effect of different protein ratios on the physical stability of emulsions was not significant under the same ion-type conditions. In terms of chemical stability, higher oxidized values were found in emulsions stabilized with only CN than in those containing WPI. Our study showed that protein ratios and minerals played an important role in the stability of OPO emulsions, which might provide a reference for the development and utilization of liquid infant formula.
Collapse
Affiliation(s)
- Qi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yuxi Xu
- State Key Lab of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yanchen Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- *Correspondence: Guangqing Mu
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Xuemei Zhu
| |
Collapse
|
12
|
Wang S, Liu X, Zhao G, Li Y, Yang L, Zhu L, Liu H. Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110849] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
13
|
Li Z, Jiang X, Yao Z, Chen F, Zhu L, Liu H, Ming L. Chitosan functionalized cellulose nanocrystals for stabilizing Pickering emulsion: Fabrication, characterization and stability evaluation. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.127769] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
14
|
Liu J, Gao T, Li F, Xie T. The addition of oxidized tea polyphenols enhances the physical and oxidative stability of rice bran protein hydrolysate-stabilized oil-in-water emulsions. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jingxue Liu
- College of Food Engineering, Jilin Agricultural Science and Technology College
| | - Tingting Gao
- College of Food Engineering, Jilin Agricultural Science and Technology College
| | - Fenglin Li
- College of Food Engineering, Jilin Agricultural Science and Technology College
| | - Tian Xie
- College of Food Engineering, Jilin Agricultural Science and Technology College
| |
Collapse
|
15
|
Sun Y, Tang W, Pu C, Li R, Sun Q, Wang H. Improved stability of liposome-stabilized emulsions as coencapsulation delivery system for vitamin B2, vitamin E and β-carotene. Food Funct 2022; 13:2966-2984. [DOI: 10.1039/d1fo03617c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
To realize the co-encapsulation of multiple nutraceuticals with different solubilities, Pickering emulsions stabilized by freshly-prepared liposome suspension stabilized emulsion (Fre-Lip-Sus-E) and hydrated lyophilized liposome stabilized emulsion (Hyd-Lyo-Lip-E) were prepared, in...
Collapse
|
16
|
Tang Q, Huang G. Improving method, properties and application of polysaccharide as emulsifier. Food Chem 2021; 376:131937. [PMID: 34968911 DOI: 10.1016/j.foodchem.2021.131937] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 11/28/2021] [Accepted: 12/20/2021] [Indexed: 11/04/2022]
Abstract
At present, there are still some problems for the emulsification of polysaccharides such as lack of green, efficient and industrialized methods, lack of systematic and in-depth structure-activity relationship, and need of expanding its application scope. The physical, chemical and biological methods for improving the emulsifying of polysaccharides, the emulsifying properties and influencing factors of polysaccharides and application in food were reviewed herein. It was pointed out that the future research should focus on the effect of physical-biological synergistic function on the emulsification of polysaccharides, the effect of processing process on the structure and emulsification mechanism of polysaccharides, and further expanding the application field of polysaccharides with emulsification activity to improve the quality of products.
Collapse
Affiliation(s)
- Qilin Tang
- Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China
| | - Gangliang Huang
- Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China.
| |
Collapse
|
17
|
Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106853] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
18
|
Li Q, Shi J, Li J, Liu L, Zhao T, McClements DJ, Fu Y, Wu Z, Duan M, Chen X. Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111967] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
19
|
Emulsification and gelation as a tool for iron encapsulation in food-grade systems. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111895] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
20
|
Eisinaitė V, Kazernavičiūtė R, Kaniauskienė I, Venskutonis PR, Leskauskaitė D. Effect of black chokeberry pomace extract incorporation on the physical and oxidative stability of water-in-oil-in-water emulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4570-4577. [PMID: 33460453 DOI: 10.1002/jsfa.11099] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 12/17/2020] [Accepted: 01/18/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Despite the obvious benefits of double emulsions in reducing fat content by replacing it with the water phase, their physical and oxidative stability remains a major concern. The objective of this study was to determine the ability of black chokeberry extract to inhibit lipid oxidation during storage at 4 °C for 60 days when different amounts of the extract were added to the inner water phase of the double emulsion. In the first step, the physical stability of the emulsions was evaluated. RESULTS Higher amount of the extract caused the formation of double emulsions with smaller droplets and higher viscosity. Throughout the whole storage period, the double emulsions showed good physical stability and high encapsulation efficiency (EE) of the extract (>95%) in the inner water phase. The positive effect of the extract on the oxidative stability of the double emulsions was shown by measuring changes in peroxide values and conjugated dienes and through the Oxipres and Rancimat tests during the convenient and accelerated storage of emulsions for 60 days. CONCLUSION The higher amount of extract suppressed lipid oxidation to a higher extent given the significant amount of polyphenolics in the extract. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Viktorija Eisinaitė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Rita Kazernavičiūtė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Ingrida Kaniauskienė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | | | - Daiva Leskauskaitė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| |
Collapse
|
21
|
Terescenco D, Hadj Benali L, Canivet F, Benoit le Gelebart M, Hucher N, Gore E, Picard C. Bio-sourced polymers in cosmetic emulsions: a hidden potential of the alginates as thickeners and gelling agents. Int J Cosmet Sci 2021; 43:573-587. [PMID: 34403151 DOI: 10.1111/ics.12732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/09/2021] [Accepted: 08/15/2021] [Indexed: 11/29/2022]
Abstract
OBJECTIVE The present work aims to investigate the impact of the alginates on the texture properties of cosmetic emulsions. For this purpose, five systems were selected: a classical emulsion without polymer and four emulsions containing polymers, as texture modifiers, at the level of 1%. Two different grades of alginates were chosen: one rich in mannuronic acid and one rich in guluronic acid. The objective was also to evaluate the potential of in-situ gelation during formulation. The guluronic rich sample was gelled to evaluate the effect on the texture properties. Finally, alginates-based systems were compared to the xanthan gum as a bio-sourced polymer reference. METHODS The sensory profile of the systems was established through a combination of prediction models and sensory analysis. The emulsion residual films obtained with natural polymers, Alginates and Xanthan Gum used as thickeners, as well as with the gelled version, were similar. However, the structural differences between polymers intervene during the characterisation of the sensory properties "before" and "during" application. A multi-scale physicochemical analysis was used to explain these differences. RESULTS Due to a controlled formulation process, the use of the polymers did not affect the microstructure of the emulsion which remained similar to the control one. The main impact of the polymers was observed on the macroscopic level: both alginates showed their unique textural signature, different from the classical Xanthan Gum. Due to weak structural differences, mechanical and textural properties were very close between the mannuronic rich and guluronic rich samples, when not gelled, compared to other emulsions. However, the molar mass and the mannuronic/guluronic acids ratio were proved to be crucial for the stretching and consistency properties, showing that this structural difference may have an impact when products are handled in traction and compression. CONCLUSION Meanwhile, the viscoelastic properties and the dynamic viscosity were greatly increased for the emulsion containing the gelled version of the alginate when compared to the classical polymers. The emulsion was also more consistent as proved by the textural analysis, pointing at better stability and suspension potential of the gelled emulsion versus the classical one containing the usual natural thickening agents.
Collapse
|
22
|
Yang L, Wu X, Zhao L, Wang Z, Zhu D, Wang S, He Y, Liu H. The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Polysaccharides are macromolecules used for food development, and their further separation into different molecular weights allows their broader application in the food industry. Here, we performed microwave-assisted ammonium oxalate extraction of soy hull polysaccharide (SHP; MASP), followed by their separation and purification using membrane-separation technology and analyses of the emulsifying stability and MASP mechanism at different molecular weights. Additionally, we compared the composition and structural differences in SHP components and evaluated the separation and grading-emulsification stability properties of the membrane-emulsified components. The results showed improved emulsification stability properties of high molecular weight SHPs that had been separated and purified by membrane separation, with the formed emulsion exhibiting a high degree of viscosity, uniform particle-size distribution, smaller particle size, less interfacial tension, and a high Zeta potential. Moreover, the chemical composition, monosaccharide composition, and molecular weight of SHP were different.
Collapse
Affiliation(s)
- Lina Yang
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Xinghui Wu
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Li Zhao
- School of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , 214122 , China
| | - Ziyi Wang
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Yutang He
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - He Liu
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| |
Collapse
|
23
|
Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions. Polymers (Basel) 2021; 13:polym13142301. [PMID: 34301058 PMCID: PMC8309216 DOI: 10.3390/polym13142301] [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: 06/17/2021] [Revised: 07/05/2021] [Accepted: 07/09/2021] [Indexed: 11/25/2022] Open
Abstract
Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.
Collapse
|
24
|
Zhang D, Jiang F, Ling J, Ouyang XK, Wang YG. Delivery of curcumin using a zein-xanthan gum nanocomplex: Fabrication, characterization, and in vitro release properties. Colloids Surf B Biointerfaces 2021; 204:111827. [PMID: 33984612 DOI: 10.1016/j.colsurfb.2021.111827] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 05/01/2021] [Accepted: 05/03/2021] [Indexed: 12/11/2022]
Abstract
This study aimed to use xanthan gum as a stabilizer to improve the stability of zein nanoparticles. Zein-xanthan gum composite nanoparticles were prepared via anti-solvent precipitation at pH 4.0. The particle size, zeta potential, and stability of the system were related to the amount of xanthan gum added. When 20 mg of xanthan gum was added, spherical nanoparticles with a small particle size (179 ± 2.1 nm) and sufficient negative zeta potential (-42 ± 1.6 mV) were obtained. The zeta potential and Fourier transform infrared spectroscopy results indicated that electrostatic attraction was the main driving force, followed by hydrogen bonding and hydrophobic interactions. Composite nanoparticles were coated by xanthan gum and remained stable over a wide pH range and at high temperatures and salt concentrations; they did not precipitate or aggregate after 30 days of storage. Moreover, the addition of xanthan gum considerably improved the encapsulation efficiency and loading capacity of nanoparticles containing high curcumin amounts, which facilitated slow and sustained release of curcumin in simulated intestinal fluid. Therefore, zein-xanthan gum nanoparticles can be used for the delivery of biologically active compounds in food and pharmaceutical preparations.
Collapse
Affiliation(s)
- Dachao Zhang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China
| | - Fangyuan Jiang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China
| | - Junhong Ling
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China
| | - Xiao-Kun Ouyang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China.
| | - Yang-Guang Wang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China.
| |
Collapse
|
25
|
Zhou Y, Niu H, Luo T, Yun Y, Zhang M, Chen W, Zhong Q, Zhang H, Chen H, Chen W. Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein. Int J Biol Macromol 2021; 183:1621-1629. [PMID: 34000314 DOI: 10.1016/j.ijbiomac.2021.05.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 05/07/2021] [Accepted: 05/08/2021] [Indexed: 11/29/2022]
Abstract
The aim of the present study was to investigate the effect of glycosylation with sugar beet pectin (SBP) on the interfacial behaviour and emulsifying ability of coconut protein (CP). The physical stabilities of the emulsions were predicted by transmission variation, droplet distribution and zeta potentials. The results showed that SBP-CP-stabilized emulsions showed better stability during centrifugation than those stabilized by CP because SBP-CP reduced the degree of variation in the CP transmission profile. The adsorption kinetics of all emulsifiers at the oil-water interface were determined to investigate the relationship between the interfacial behaviour and emulsion stability. The presence of SBP considerably reduced the adsorption rate of CP (0.698 mN/m/s1/2) and hampered the development of a highly viscoelastic network at the oil-water interface. The values of the dilatational elastic modulus (Ed = 19.477 mN/m) and dilatational viscous modulus (E = 19.719 mN/m) were approximately equal, indicating that the adsorption process was mainly dominated by elastic behaviour. Additionally, the SBP-CP interaction enhanced the dilatational property of the CP-absorbed layer.
Collapse
Affiliation(s)
- Yongjie Zhou
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Hui Niu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China; College of Food Sciences & Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Tian Luo
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Yonghuan Yun
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Ming Zhang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Wenxue Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Qiuping Zhong
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Hailing Zhang
- College of Life Sciences, Yantai University, 30 Qingquan Road, Yantai 264005, PR China
| | - Haiming Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China; Huachuang Institute of Areca Research-Hainan, 88 People Road, Haikou 570208, PR China.
| | - Weijun Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province of China, Hainan University, 58 People Road, Haikou 570228, PR China; Chunguang Agro-product Processing Institute, Wenchang 571333, PR China.
| |
Collapse
|
26
|
Jiménez-Rodríguez A, Heredia-Olea E, Barba-Dávila BA, Gutiérrez-Uribe JA, Antunes-Ricardo M. Polysaccharides from Agave salmiana bagasse improves the storage stability and the cellular uptake of indomethacin nanoemulsions. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
27
|
Li S, Chen H, Cheng W, Yang K, Cai L, He L, Du L, Liu Y, Liu A, Zeng Z, Li C. Impact of arabinoxylan on characteristics, stability and lipid oxidation of oil-in-water emulsions: Arabinoxylan from wheat bran, corn bran, rice bran, and rye bran. Food Chem 2021; 358:129813. [PMID: 33940286 DOI: 10.1016/j.foodchem.2021.129813] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 03/27/2021] [Accepted: 03/30/2021] [Indexed: 12/12/2022]
Abstract
To investigate the impact of arabinoxylan (AX) on the physical and oxidative stability of oil-in-water emulsions, AX from wheat bran, corn bran, rice bran, or rye bran was incorporated into the production of whey protein isolate-stabilised emulsions. Decreased interfacial charge and increased mean particle diameters were recorded in all fresh emulsions with 0.1%-0.5% AX, as recorded by the ζ-potential and particle size measurement, indicating the adsorption of AX onto the oil droplets. No phase separation was observed in all emulsions with ≤0.3% AX after 14-day storage in dark. Spectrophotometric analysis demonstrated that all AX lowered the peroxide value and thiobarbituric acid reactive substance concentration in emulsions, with AX from rice bran being slightly more effective. Consequently, AX has the potential to be used as a natural interfacial antioxidant in emulsions, and the antioxidant capacity of AX varies with its source.
Collapse
Affiliation(s)
- Shanshan Li
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Wei Cheng
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Kuan Yang
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Lisha Cai
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Linfeng He
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Lei Du
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China.
| |
Collapse
|
28
|
Shi F, Tian X, McClements DJ, Chang Y, Shen J, Xue C. Influence of molecular weight of an anionic marine polysaccharide (sulfated fucan) on the stability and digestibility of multilayer emulsions: Establishment of structure-function relationships. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106418] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
29
|
Prichapan N, McClements DJ, Klinkesorn U. Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106334] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
30
|
Vellido-Perez J, Ochando-Pulido J, Brito-de la Fuente E, Martinez-Ferez A. Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review. FOOD STRUCTURE-NETHERLANDS 2021. [DOI: 10.1016/j.foostr.2021.100175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
31
|
Ma N, Gao Q, Li X, Xu D, Yuan Y, Cao Y. Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles. Food Funct 2020; 11:2080-2093. [PMID: 32129355 DOI: 10.1039/c9fo02947h] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Docosahexaenoic acid (DHA) was encapsulated in caseinate/alginate microparticles by adjusting the pH based on the electrostatic complexation, in order to improve the physicochemical stability and digestibility of single caseinate-stabilized DHA emulsions. In this study, relatively stable honeycomb-shaped DHA microparticles were formed by electrostatic complexation between positively charged caseinate-coated DHA droplets, caseinate and negatively charged alginate at pH 4.5. The zeta-potential, particle size, size distribution, physical stability, microstructure, DHA oxidation and free fatty acids (FFA) release rate in a simulated gastrointestinal tract (GIT) model were determined. Dynamic light scattering (DLS) and confocal laser scanning microscopy (CLSM) measurements indicated that DHA microparticles had a particle size (1521.00 ± 39.15 nm) significantly larger than that of caseinate-stabilized DHA emulsions (243.23 ± 4.51 nm). The microparticles were much more stable near the isoelectric point (pI) of the adsorbed proteins compared with the single emulsions according to the original transmissions of LUMiSizer. The cryo-scanning electron microscopy (Cryo-SEM) images also showed that the microparticles formed a specific honeycomb-shaped network structure with more uniform distribution and without aggregation. The incorporation of DHA droplets into caseinate/alginate microparticles significantly ameliorated their chemical stability. GIT studies showed that the digestion of DHA microparticles was enhanced which was due to more open loose structures compared with the large-scale close-knit aggregation of DHA emulsion droplets. This study may provide useful information for the stabilization of functional food components and rational design of nutraceutical delivery systems.
Collapse
Affiliation(s)
- Ningning Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Qianru Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yingmao Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| |
Collapse
|
32
|
Wang S, Yang J, Shao G, Liu J, Wang J, Yang L, Li J, Liu H, Zhu D, Li Y, Jiang L. pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106075] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
33
|
Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124818] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
34
|
Pei Y, Deng Q, McClements DJ, Li J, Li B. Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09641-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
35
|
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105490] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
36
|
Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate. Molecules 2020; 25:molecules25030759. [PMID: 32050560 PMCID: PMC7037464 DOI: 10.3390/molecules25030759] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 02/05/2020] [Accepted: 02/07/2020] [Indexed: 12/24/2022] Open
Abstract
Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.
Collapse
|
37
|
Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin. Food Res Int 2020; 127:108768. [DOI: 10.1016/j.foodres.2019.108768] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 09/05/2019] [Accepted: 10/19/2019] [Indexed: 12/24/2022]
|
38
|
Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105232] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
39
|
Dai T, Li R, Liu C, Liu W, Li T, Chen J, Kharat M, McClements DJ. Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105234] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
40
|
Yang L, Qin X, Kan J, Liu X, Zhong J. Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E1018. [PMID: 31315272 PMCID: PMC6669503 DOI: 10.3390/nano9071018] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 07/13/2019] [Accepted: 07/15/2019] [Indexed: 12/23/2022]
Abstract
This study aims to investigate the influence of casein and octenyl succinic anhydride modified starch (OSAS) combinations on the physical and oxidative stability of fish oil-in-water emulsions. The interaction between casein and OSAS was manifested in changes in protein structure and hydrogen-bonding interaction. Casein-OSAS combinations could effectively inhibit droplet aggregation at pH 4 and attenuate droplet growth at a high CaCl2 concentration of 0.2 mol/L, compared with casein as an emulsifier. Nanoemulsions stabilized by casein-OSAS combinations or casein showed better oxidative stability compared with OSAS-stabilized emulsions. Therefore, casein-OSAS combinations can improve some physical properties of protein-based emulsions and oxidative stability of modified starch-based emulsions, suggesting protein-modified starch combinations are more promising in the emulsion-based food industry compared to each of the two emulsifiers alone.
Collapse
Affiliation(s)
- Liu Yang
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Jinfeng Zhong
- College of Food Science, Southwest University, Chongqing 400700, China.
- Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400700, China.
| |
Collapse
|
41
|
Zavareze EDR, Kringel DH, Dias ARG. Nano-scale polysaccharide materials in food and agricultural applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:85-128. [PMID: 31151729 DOI: 10.1016/bs.afnr.2019.02.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Potential applications of nanotechnology in food and agriculture include: (1) the encapsulation of functional compounds; (2) production of reinforcing materials; (3) delivery of nutraceuticals in foods; (4) food safety, for detection and control of chemical and microbiological risks; (5) active and intelligent food packaging; (6) incorporation of protective substances of seeds; (7) addition of nutrients in the soil; (8) use of controlled release pesticides. Natural polysaccharides and their derivatives are widely used in the production of nano-scale materials. This chapter examines, the use of polysaccharides, such as starch, cellulose, lignin, pectin, gums, and cyclodextrins for the production of nano-scale materials, including nanocrystals, nanoemulsions, nanocomplexes, nanocapsules, and nanofibers.
Collapse
Affiliation(s)
| | - Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil.
| |
Collapse
|
42
|
Sriprablom J, Luangpituksa P, Wongkongkatep J, Pongtharangkul T, Suphantharika M. Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.031] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
43
|
Sun C, Liang B, Sheng H, Wang R, Zhao J, Zhang Z, Zhang M. Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein. Int J Biol Macromol 2018; 120:34-44. [DOI: 10.1016/j.ijbiomac.2018.08.070] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 08/12/2018] [Accepted: 08/14/2018] [Indexed: 10/28/2022]
|
44
|
Celus M, Kyomugasho C, Van Loey AM, Grauwet T, Hendrickx ME. Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities. Compr Rev Food Sci Food Saf 2018; 17:1576-1594. [PMID: 33350138 DOI: 10.1111/1541-4337.12394] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 08/29/2018] [Accepted: 08/29/2018] [Indexed: 12/12/2022]
Abstract
Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation-binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation-binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin-divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation-binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin-cation interactions and its associated functionalities, which makes it difficult to predict the pectin-cation-binding capacity. Despite the limited information available, determination of the cation-binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin-cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation-binding capacity and to promote pectin-cation interactions, for instance for a structure build-up in food products without compromising the mineral nutrition value.
Collapse
Affiliation(s)
- Miete Celus
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Clare Kyomugasho
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| |
Collapse
|
45
|
Chang J, Kang X, Yuan JL. Enhancing emulsification and antioxidant ability of egg albumin by moderately acid hydrolysis: Modulating an emulsion-based system for mulberry seed oil. Food Res Int 2018; 109:334-342. [DOI: 10.1016/j.foodres.2018.04.055] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 04/02/2018] [Accepted: 04/23/2018] [Indexed: 12/31/2022]
|
46
|
|
47
|
McClements DJ, Decker E. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:20-35. [PMID: 29227097 DOI: 10.1021/acs.jafc.7b05066] [Citation(s) in RCA: 152] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
There has been strong interest in developing effective strategies to inhibit lipid oxidation in emulsified food products due to the need to incorporate oxidatively labile bioactive lipids, such as ω-3 fatty acids, conjugated linoleic acids, or carotenoids. Emulsifiers or coemulsifiers can be utilized to inhibit lipid oxidation in emulsions. Both of these molecular types can adsorb to droplet surfaces and inhibit lipid oxidation, but emulsifiers can also stabilize droplets against aggregation whereas coemulsifiers cannot. There are a host of existing emulsifiers, covalent conjugates, or physical complexes that have the potential to inhibit lipid oxidation by a variety of mechanisms. Existing emulsifiers with antioxidant potential consist of surfactants, phospholipids, proteins, polysaccharides, and colloidal particles. Conjugates and complexes are typically formed by covalently or physically linking together a surface-active molecule with an antioxidant molecule. This article reviews the molecular and physicochemical basis for the surface and antioxidant activities of emulsifiers and coemulsifiers, highlights the important properties of interfacial layers that can be engineered to control lipid oxidation, and outlines different kinds of existing emulsifiers, conjugates, and complexes that can be used to inhibit oxidation.
Collapse
Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst , Amherst, Massachusetts 01003, United States
| | - Eric Decker
- Department of Food Science, University of Massachusetts Amherst , Amherst, Massachusetts 01003, United States
| |
Collapse
|
48
|
Jain S, Anal AK. Preparation of eggshell membrane protein hydrolysates and culled banana resistant starch-based emulsions and evaluation of their stability and behavior in simulated gastrointestinal fluids. Food Res Int 2017; 103:234-242. [PMID: 29389611 DOI: 10.1016/j.foodres.2017.10.042] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2017] [Revised: 10/06/2017] [Accepted: 10/24/2017] [Indexed: 01/14/2023]
Abstract
This study aims to evaluate the effect of resistant starch (RS) derived from culled banana on the stability and characteristics of emulsions stabilized by eggshell membrane (ESM) protein hydrolysates. It was observed that incorporation of resistant starch improved the properties of the emulsions. Furthermore, the most stable emulsions developed (using a combination of RS and pretreated alcalase hydrolysates) were assessed for their behavior in an in-vitro gastrointestinal model system and changes in their particle size, zeta potential and morphology were evaluated. It was seen that these emulsions underwent flocculation and coalescence in the presence of pepsin and at higher concentrations of mucin enzyme and further coalescence and fatty acid release were observed after their passage through the small intestine. These insightful results about emulsion behavior in the gastrointestinal tract can be useful for designing delivery systems for controlled release of bioactive compounds.
Collapse
Affiliation(s)
- Surangna Jain
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Bangkok, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Bangkok, Thailand.
| |
Collapse
|
49
|
Celus M, Salvia-Trujillo L, Kyomugasho C, Maes I, Van Loey AM, Grauwet T, Hendrickx ME. Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions. Food Chem 2017; 241:86-96. [PMID: 28958563 DOI: 10.1016/j.foodchem.2017.08.056] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 08/14/2017] [Accepted: 08/17/2017] [Indexed: 12/23/2022]
Abstract
The present work explored the lipid antioxidant capacity of citrus pectin addition to 5%(w/v) linseed/sunflower oil emulsions stabilized with 0.5%(w/v) Tween 80, as affected by pectin molecular characteristics. The peroxide formation in the emulsions, containing tailored pectin structures, was studied during two weeks of storage at 35°C. Low demethylesterified pectin (≤33%) exhibited a higher antioxidant capacity than high demethylesterified pectin (≥58%), probably due to its higher chelating capacity of pro-oxidative metal ions (Fe2+), whereas the distribution pattern of methylesters along the pectin chain only slightly affected the antioxidant capacity. Nevertheless, pectin addition to the emulsions caused emulsion destabilization probably due to depletion or bridging effect, independent of the pectin structural characteristics. These results evidence the potential of structurally modified citrus pectin as a natural antioxidant in emulsions. However, optimal conditions for emulsion stability should be carefully selected.
Collapse
Affiliation(s)
- Miete Celus
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Laura Salvia-Trujillo
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Clare Kyomugasho
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Ine Maes
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Ann M Van Loey
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Marc E Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| |
Collapse
|