1
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Yao X, Teng W, Wang J, Wang Y, Zhang Y, Cao J. Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvement. Food Chem 2024; 447:138979. [PMID: 38518617 DOI: 10.1016/j.foodchem.2024.138979] [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: 11/16/2023] [Revised: 03/06/2024] [Accepted: 03/07/2024] [Indexed: 03/24/2024]
Abstract
Traditional Beijing roast duck often suffers from uneven color and high sugar content after roasting. Water-in-oil (W/O) nanoemulsion is a promising alternative to replace high concentration of sugar solution used in sugaring process according to similarity-intermiscibility theory. Herein, 3% of xylose was embedded in the aqueous phase of W/O emulsion to replace 15% maltose solution. W/O emulsions with different ratios of lecithin (LEC) and polyglycerol polyricinoleate (PGPR) were constructed by high-speed homogenization and high-pressure homogenization. Distribution and penetration extent of solutions and emulsions through the duck skin, as well as the color uniformity of Beijing roast duck were analyzed. Emulsions with LEC:PGPR ratios of 1:3 and 2:2 had better stability. Stable interfacial film and spatial structure were important factors influencing emulsion stabilization. The stable W/O emulsions could more uniformly distribute onto the surface of duck skin and longitudinally penetrate through the skin than solutions.
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Affiliation(s)
- Xinshuo Yao
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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2
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Su C, De Meulenaer B, Van der Meeren P. Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress. Compr Rev Food Sci Food Saf 2023; 22:4282-4301. [PMID: 37583303 DOI: 10.1111/1541-4337.13223] [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: 02/12/2023] [Revised: 06/24/2023] [Accepted: 07/20/2023] [Indexed: 08/17/2023]
Abstract
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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3
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Liu C, Chen F. Study on the Stability Mechanism of Peanut OBs Extracted with the Aqueous Enzymatic Method. Foods 2023; 12:3446. [PMID: 37761154 PMCID: PMC10527780 DOI: 10.3390/foods12183446] [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: 08/14/2023] [Revised: 09/02/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, the internal relationships among oil bodies (OBs), the protein-phospholipid interactions in aqueous phase, oil-water interface behavior, and the stability of reconstituted OBs were analyzed from the bulk phase, interface, and macro perspectives, and the stability mechanism of OBs was discussed. OB proteins and phospholipids were combined through hydrophobic and electrostatic interactions, resulting in the stretching of protein conformation. OB proteins and phospholipids act synergistically to increase interface pressure and the rate of increase in interface pressure with relatively stable elastic behavior, which is beneficial to the formation and stability of interfacial films. When OBs were reconstituted by an OB protein-phospholipid complex system, phospholipids bound to OB proteins through hydrophobic and electrostatic interactions. OB proteins and phospholipids uniformly covered the oil droplet surface of reconstituted OBs to form a stable interfacial film, which maintained the stability of OBs. The addition of phospholipids significantly reduced the particle size of OBs prepared by OB proteins in a dose-dependent manner, and particle size decreased with the increase in phospholipid content (p < 0.05). Phospholipids increased the net surface charge, enhanced electrostatic repulsion, and improved the physicochemical stability of reconstituted OBs. The stability mechanism elucidated in this study provides a theoretical basis for the demulsification of peanut OBs.
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Affiliation(s)
- Chen Liu
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China;
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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4
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Yu X, Zhao Z, Yan X, Xie J, Yu Q, Chen Y. Extraction optimization of tea saponins from Camellia oleifera seed meal with deep eutectic solvents: Composition identification and properties evaluation. Food Chem 2023; 427:136681. [PMID: 37392622 DOI: 10.1016/j.foodchem.2023.136681] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 06/09/2023] [Accepted: 06/18/2023] [Indexed: 07/03/2023]
Abstract
Traditional organic solvent extractions of tea saponins have many drawbacks. This study aimed to establish an environment-friendly and efficient technology based on deep eutectic solvents (DESs) to extract tea saponins from Camellia oleifera seed meal. The solvent consisting of choline chloride and methylurea was screened as optimal DES. Under the optimal extraction conditions obtained by response surface methodology, the extraction yield of tea saponins reached 94.36 mg/g, which increased by 27% compared with ethanol extraction, while the extraction time was reduced by 50%. Analysis of UV, FT-IR, and UPLC-Q/TOF-MS indicated tea saponins did not alter during DES extraction. Surface activity and emulsification evaluation showed that extracted tea saponins could reduce interfacial tension at the oil-water interface with excellent foamability and foam stability, and they could form nanoemulsions (d32 < 200 nm) with excellent stability. This study provides a suitable approach for the efficient extraction of tea saponins.
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Affiliation(s)
- Xinjin Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
| | - Zhimei Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
| | - Xiaoli Yan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China.
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5
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Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck. Foods 2023; 12:foods12030613. [PMID: 36766142 PMCID: PMC9914772 DOI: 10.3390/foods12030613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/16/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
Traditional Beijing roast duck is often brushed with a high concentration of maltose solution (15% w/v) and shows ununiform color after roasting. A novel W/O nanoemulsion was applied to improve the color tone of Beijing roast ducks and, meanwhile, reduced the amount of sugar. For the W/O emulsion, 3% (w/v) xylose solution as the aqueous phase, soybean oil as the oil phase, and polyglycerol polyricinoleate (PGPR) and whey protein isolate (WPI) as co-emulsifiers were fabricated by high-pressure homogenization. Particle size measurement by Zetasizer and stability analysis by Turbiscan stability analyzer showed that WPI as co-emulsifier and internal aqueous phase at pH 9 decreased the droplet size and improved the emulsion stability. In addition, by color difference evaluation, the W/O nanoemulsion improved the Maillard reaction degree and color tone of Beijing roast duck. The molecular structure and key composition of pigments on the surface of Beijing roast duck skins were also identified and characterized by UV-vis spectroscopy and UHPLC-MS. This study creatively offers theoretical guidance for increasing applications of W/O-nanoemulsion-based Maillard reaction in the roast food industry, especially for the development of reduced-sugar Beijing roast duck with uniform and desired color satisfying consumers' acceptance and marketability.
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Wang N, Zhang Y, Li Y, Liu Y, Wang C, Xu B, Zhao L, Xu B. Interfacial rheological properties of cholesteryl-oligopeptide surfactants: Effects of hydrophilic group structure. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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7
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Liu J, Hu L, Chen Y, Xiao Y, Zheng M, Yu Z, Liu Y, Zhou Y. Effects and mechanism of camellia saponin on the physicochemical and oxidative stability of camellia oil body-based emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Zhang M, Fan L, Liu Y, Huang S, Li J. Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chem 2022; 397:133726. [PMID: 35908463 DOI: 10.1016/j.foodchem.2022.133726] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 06/26/2022] [Accepted: 07/14/2022] [Indexed: 11/15/2022]
Abstract
To obtain a stable protein-added emulsion system, researchers have focused on the design of the oil-water interface. This review discussed the updated details of protein adsorption behavior at the oil-water interface. We evaluated methods of monitoring interfacial proteins as well as their strengths and limitations. Based on the effects of structure on protein adsorption, we summarized the contribution of pre-changing methods to adsorption. In addition, the interaction of proteins and other surface-active molecules at the interface had been emphasized. Results showed that protein adsorption is affected by conformation, oil polarity and aqueous environments. The monitoring of interfacial proteins through spectroscopic properties in actual emulsion systems is an emerging trend. Pre-changing could improve the protein adsorption and the purpose of pre-changing of proteins is similar. In the interaction with other surface-active molecules, co-adsorption is desirable. By co-adsorption, the respective advantages can be exploited to obtain a more stable emulsion system.
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Affiliation(s)
- Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shengquan Huang
- Nuspower Greatsun (Guangdong) Biotechnology Co., Ltd., Guangzhou 510931, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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9
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Ullah S, Zhang P, Wang Y, Chen Z, Wang C, Liu C, Xu B. Effect of electrolytes on the interfacial rheological behaviors of N-cocoyl glycinate. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2020.1844736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Sana Ullah
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Pingping Zhang
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Yuzhao Wang
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Zhenghong Chen
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Ce Wang
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Changyao Liu
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Baocai Xu
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
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10
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Gao Y, Wu X, McClements DJ, Cheng C, Xie Y, Liang R, Liu J, Zou L, Liu W. Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability. Food Chem 2022; 386:132787. [PMID: 35344718 DOI: 10.1016/j.foodchem.2022.132787] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 03/17/2022] [Accepted: 03/21/2022] [Indexed: 12/24/2022]
Abstract
Many peptides exhibit beneficial physiological functions, but their application in foods is limited because of their undesirable taste and their tendency to degrade when exposed to gastrointestinal conditions. In this study, water-in-oil high internal phase emulsions (W/O HIPEs) were used to encapsulate bitter peptides. A combination of confocal fluorescence and electron microscopy was used to confirm the formation of W/O HIPEs. The presence of high concentrations of bitter peptides increased the apparent shear viscosity, shear modulus and sedimentation stability. They also improved the oxidative stability of the HIPEs. Electronic-tongue and sensory analysis showed that encapsulated peptides within the HIPEs substantially reduced their bitterness. Moreover, a simulated gastrointestinal study showed that W/O HIPEs protected peptides from being released in the stomach. Our results show that W/O HIPEs can be used to mask the bitterness and improve the gastrointestinal stability of peptides, which may increase their utilization as bioactive ingredients in foods.
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Affiliation(s)
- Yi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiaolin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Youfa Xie
- Jiangzhong Pharmaceutical Co. LTD, Nanchang, Jiangxi 330041, PR China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Junping Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
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11
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Lu J, Xu X, Zhao X. Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107275] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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12
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Wang M, Yan W, Zhou Y, Fan L, Liu Y, Li J. Progress in the application of lecithins in water-in-oil emulsions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Hong X, Zhao Q, Liu Y, Li J. Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Crit Rev Food Sci Nutr 2021; 63:1406-1436. [PMID: 34387517 DOI: 10.1080/10408398.2021.1964063] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused continuous attention in recent years. However, long-term stability of W/O emulsions remains a particularly challenging problem in colloid science. With the increasing demand of consumers for natural, green, and healthy foods, the heavy reliance on chemically synthesized surfactants to achieve long-term stability has become the key technical defect restricting the application of W/O emulsions in food. To design and manufacture W/O emulsions with long-term stability and clean label, a comprehensive understanding of the fundamentals of the W/O emulsion system is required. This review aims to demystify the field of W/O emulsions and update its current research progress. We first provide a summary on the essential basic knowledge regarding the instability mechanisms, including physical and chemical instability in W/O emulsions. Then, the formulation of the W/O emulsion system is introduced, particularly focusing on the use of natural stabilizers. Besides, the characterization and application of W/O emulsions are also discussed. Finally, we propose promising research trends, including (1) developing W/O high internal phase emulsions (HIPEs) as fat mimetic and substitute, (2) promising formulation routine for long-term stable double emulsions, and (3) searching for novel plant-derived stabilizers of W/O emulsions.
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Affiliation(s)
- Xin Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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14
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Su C, Van der Meeren P, De Meulenaer B. Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1853-1866. [PMID: 34266373 DOI: 10.1080/19440049.2021.1951850] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Polyglycerol polyricinoleate (PGPR) is a powerful lipophilic emulsifier used in low-fat spreads and chocolate. It should be used at the lowest level at which the desired technological effect is achieved, not exceeding the specified maxima according to Annexe II to Regulation (EC) No 1333/2008. A gas chromatography-flame ionisation detection (GC-FID) method was developed for quantification of PGPR. This method is based on estimating the content of ricinoleic acid using 12-hydroxyoctadecanoic acid as an internal standard, from which the PGPR concentration was deduced. The method involved saponification, methylation, a two-step solid phase extraction (SPE) separation of the fatty acid methyl esters (FAMEs), silylation, and GC-FID analysis. The limits of detection and quantification of ricinoleic acid were 2.2 and 6.7 μg/mL, respectively, at 0.1 µL injection volume. Considering the average content of ricinoleic acid in PGPR (i.e. 86.63 ± 2.0 wt%) and the amount of food product that is used in the proposed protocol (i.e. 20 mg), this resulted in a LOD and LOQ of 0.76 and 2.32 μg PGPR per mg of food product, respectively. The developed method was validated by determining PGPR recovery from a high oleic sunflower oil (HOSO) solution, from chocolate spiked with a commercially available PGPR, and from commercially available low fat spreads with a known PGPR content. The actual recovery was more than 95% for all matrices, indicating the accuracy of the developed analytical technique. Moreover, the method proved to be very reproducible, with RSD < 4% for concentrations ranging from 0.2 to 5 wt%. The results showed that our proposed GC-FID method enables the reliable and quantitative determination of the PGPR concentration in commercial food products with various fat contents.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry & Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.,NutriFOODchem Unit, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry & Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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15
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Tailoring W/O emulsions for application as inner phase of W/O/W emulsions: Modulation of the aqueous phase composition. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110482] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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16
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Ullah S, Yao K, Zhang P, Wang Y, Chen Z, Liu C, Wang C, Xu B. Effect of Added Tetraalkylammonium Counterions on the Dilational Rheological Behaviors of N-Cocoyl Glycinate. J Oleo Sci 2020; 69:883-891. [PMID: 32641611 DOI: 10.5650/jos.ess20031] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Ion specific effect, which is also known as Hofmeister effect, has been reported in numerous systems including ionic surfactant aggregates. Acyl amino acid surfactants have attracted growing attentions in the field of novel surfactants research due to their environmentally benign characteristics. The objective of this study was to investigate the effect of different salts containing NH4+ and tetraalkylammonium (TAA+), where alkyl = methyl (TMA+), ethyl (TEA+), and propyl (TPA+), cations on the dilational rheological properties of interfacial film are stabilized by potassium N-cocoyl glycinate (KCGl). The interfacial behaviors were studied using oscillating drop shape analysis method. The interfacial tensions (IFTs) and dilational rheological parameters results illustrate that KCGl in the presence of salts has better interfacial activity and stronger intermolecular interaction, indicating that added cations contribute to denser molecular packing at oil-water interface. Ion specific effects were observed in the system. Among the cations, KCGl shows highest dilational modulus in the presence of NH4+. The overall interaction between cations and headgroups of KCGl decreases in the sequence NH4+ >TMA+ >TEA+ ≈TPA+, which follows Hofmeister series. The increasing hydrophobicity of TAA+ prevents the interaction between cations and KCGl's headgroup, and therefore prevent amphiphiles from packing closely at interface. The results present a theoretical origin for useful application of KCGl in cosmetics, petroleum and daily chemical industries.
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Affiliation(s)
- Sana Ullah
- Department of Applied Chemistry, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Kaixin Yao
- Department of Applied Chemistry, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Pingping Zhang
- Department of Applied Chemistry, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Yuzhao Wang
- Department of Applied Chemistry, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Zhenghong Chen
- Department of Applied Chemistry, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Changyao Liu
- Department of Applied Chemistry, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Ce Wang
- Department of Applied Chemistry, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Baocai Xu
- Department of Applied Chemistry, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
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17
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Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105531] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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Zhang F, Zhang Q, Yang J, Zhou Y, Zhou Z, Wang C. A comparative study on the interface tension and interface dilational rheological properties of three sodium N-acyl aromatic amino acid surfactants. RSC Adv 2020; 10:26102-26108. [PMID: 35519770 PMCID: PMC9055333 DOI: 10.1039/d0ra03713c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Accepted: 06/23/2020] [Indexed: 11/30/2022] Open
Abstract
Interface dilational rheology is useful for understanding and exploring the role of interface phenomena. However, relatively few studies have been conducted on the interface dilational rheological properties of N-acyl aromatic amino acid surfactants. Herein, surface tension and the dynamic interface tension and dilational rheological properties of three surfactants, namely, sodium N-lauroyl phenylalaninate (SLP), sodium N-lauroyl tyrosinate (SLTy), and sodium N-lauroyl citrate (SLTr) were investigated. The results show that the order of critical micelle concentration, which includes the surface tension at the critical micelle concentration, minimum area per surfactant molecule, and interfacial tension, was SLTr < SLTy < SLP. At a low surfactant concentration, the three surfactants exhibited a low-viscosity interfacial elastic film at the n-decane/water interface. The dilational modulus increased and the phase angle decreased with increase in frequency. However, the order of the dilational modulus was SLP < SLTy < SLTr, while the order of the phase angle change was SLTr < SLTy < SLP at the same frequency. With increase in surfactant concentration, the dilational modulus of SLP and SLTy increased and then decreased after a maximum value; however, the dilational modulus plot of SLTr demonstrated two maxima. Interface dilational rheology is useful for understanding and exploring the role of interface phenomena.![]()
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Affiliation(s)
- Fan Zhang
- State Key Laboratory of Enhanced Oil Recovery
- Research Institute of Petroleum Exploration & Development
- Beijing 100083
- PR China
| | - Qun Zhang
- State Key Laboratory of Enhanced Oil Recovery
- Research Institute of Petroleum Exploration & Development
- Beijing 100083
- PR China
| | - Jian Yang
- Beijing Technology and Business University
- Beijing 100048
- PR China
| | - Yawen Zhou
- Beijing Technology and Business University
- Beijing 100048
- PR China
| | - Zhaohui Zhou
- State Key Laboratory of Enhanced Oil Recovery
- Research Institute of Petroleum Exploration & Development
- Beijing 100083
- PR China
| | - Ce Wang
- Beijing Technology and Business University
- Beijing 100048
- PR China
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Zhu Q, Pan Y, Jia X, Li J, Zhang M, Yin L. Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives. Compr Rev Food Sci Food Saf 2019; 18:1660-1675. [DOI: 10.1111/1541-4337.12482] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/08/2019] [Accepted: 07/05/2019] [Indexed: 12/30/2022]
Affiliation(s)
- Qiaomei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Yijun Pan
- Dept. of Food Science, RutgersThe State Univ. of New Jersey 65 Dudley Rd. New Brunswick NJ08901 USA
| | - Xin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
| | - Jinlong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business Univ. Beijing China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Lijun Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
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20
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Chen Z, Zhang P, Sun Y, Wang C, Xu B. Interfacial Dilational Rheology of Sodium Lauryl Glycine and Mixtures with Conventional Surfactants. J SURFACTANTS DETERG 2019. [DOI: 10.1002/jsde.12312] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zhenghong Chen
- School of Food and Chemical EngineeringBeijing Technology and Business University Beijing 100048 P. R. China
| | - Pingping Zhang
- School of Food and Chemical EngineeringBeijing Technology and Business University Beijing 100048 P. R. China
| | - Yimeng Sun
- School of Food and Chemical EngineeringBeijing Technology and Business University Beijing 100048 P. R. China
| | - Ce Wang
- School of Food and Chemical EngineeringBeijing Technology and Business University Beijing 100048 P. R. China
| | - Baocai Xu
- School of Food and Chemical EngineeringBeijing Technology and Business University Beijing 100048 P. R. China
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21
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Feng L, Jia X, Zhu Q, Liu Y, Li J, Yin L. Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.039] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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22
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Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties. Food Res Int 2019; 116:145-156. [DOI: 10.1016/j.foodres.2018.08.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 06/03/2018] [Accepted: 08/07/2018] [Indexed: 02/03/2023]
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23
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Wang C, Chen Z, Dong J, Ullah S, Zhao L, Zhang G, Xu B. Interfacial rheological behaviors of amphiphilic sodium cholesteryl glycylglycine. SOFT MATTER 2019; 15:699-708. [PMID: 30624445 DOI: 10.1039/c8sm02383b] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The present study was conducted to investigate the effects of the strong van der Waals interaction and sterol skeleton of surfactants on their interfacial rheological behaviors by comparing the interfacial properties of sodium cholesteryl glycylglycine (Chol-GG-Na) and sodium lauryl glycylglycine (C12-GG-Na) at the oil-aqueous interface. The interfacial dilational rheological experiment results indicate a significant increase in the interfacial activity and intermolecular interaction with the introduction of the cholesteryl group. Therefore, a compact interfacial layer with a remarkably high dilational modulus was obtained with the adsorption of Chol-GG-Na. The cholesteryl group also has a significant impact on the dynamic processes such as it slows down the motion of the molecules due to which the diffusion exchange between the bulk and the interface decreases. Besides, the rigid skeleton makes rearrangement and conformation adjustment difficult. These impacts become more pronounced when the adsorption layer approaches a close and ordered arrangement, which has been confirmed by the relaxation measurements. The reported results provide a theoretical foundation for the potential applications of cholesteryl-based surfactants in the food, pharmaceutical, cosmetic and petroleum industries.
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Affiliation(s)
- Ce Wang
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, P. R. China.
| | - Zhenghong Chen
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, P. R. China.
| | - Jianrui Dong
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, P. R. China.
| | - Sana Ullah
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, P. R. China.
| | - Li Zhao
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, P. R. China.
| | - Guiju Zhang
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, P. R. China.
| | - Baocai Xu
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, P. R. China.
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Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin. Food Chem 2018; 253:63-70. [DOI: 10.1016/j.foodchem.2018.01.119] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 12/14/2017] [Accepted: 01/18/2018] [Indexed: 11/21/2022]
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