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Ma Z, Zhao J, Zou Y, Mao X. The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols. Food Chem 2024; 450:138833. [PMID: 38653053 DOI: 10.1016/j.foodchem.2024.138833] [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: 09/19/2023] [Revised: 02/19/2024] [Accepted: 02/20/2024] [Indexed: 04/25/2024]
Abstract
The instability and discoloration of (-)-epigallocatechin-3-gallate (EGCG) constrain its application in functional dairy products. Concurrently, challenges persist in the separation and utilization of whey in the dairy industry. By harnessing the interactions between polyphenols and whey proteins or their hydrolysates, this study proposed a method that involved limited enzymatic hydrolysis followed by the addition of EGCG and pH adjustment around the isoelectric point to obtain whey protein hydrolysates (WPH)-EGCG. Over 92 % of protein-EGCG complexes recovered from whey while ensuring the preservation of α-lactalbumin. The combination between EGCG and WPH depended on hydrogen bonding and hydrophobic interactions, significantly enhanced the thermal stability and storage stability of EGCG. Besides, the intestinal phase retention rate of EGCG in WPH-EGCG complex was significantly increased by 23.67 % compared to free EGCG. This work represents an exploratory endeavor in the improvement of EGCG stability and expanding the utilization approaches of whey.
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Affiliation(s)
- Zhiyuan Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China
| | - Jiale Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China
| | - Yang Zou
- Tianjin Haihe Dairy Co., LTD, China
| | - Xueying Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China.
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2
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Mori Cortés N, Scioli Montoto S, Ruiz ME, Califano AN, Zaritzky N, Lorenzo G. Rheological properties and microstructure of thermodynamically stable microemulsions as factors influencing the release rate of liposoluble vitamins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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3
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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.
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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.
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4
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Li Z, Anankanbil S, Li L, Lyu J, Nadzieja M, Guo Z. Alkylsuccinylated oxidized cellulose-based amphiphiles as a novel multi-purpose ingredient for stabilizing O/W emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Emulsion gels loaded with pancreatic lipase: Preparation from spontaneously made emulsions and assessment of the rheological, microscopic and cargo release properties. Food Res Int 2022; 156:111306. [DOI: 10.1016/j.foodres.2022.111306] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 04/21/2022] [Accepted: 04/23/2022] [Indexed: 01/06/2023]
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Du Q, Zhou L, Li M, Lyu F, Liu J, Ding Y. Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.134] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Affiliation(s)
- Qiwei Du
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Linhui Zhou
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Minghui Li
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Fei Lyu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Jianhua Liu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Yuting Ding
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
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8
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Yao YT, Wang WY, Liu HM, Hou LX, Wang XD. Emulsifying properties of Chinese quince seed gum in oil-in-water emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111560] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Li YH, Wang YS, Zhao JS, Li ZY, Chen HH. A pH-sensitive curcumin loaded microemulsion-filled alginate and porous starch composite gels: Characterization, in vitro release kinetics and biological activity. Int J Biol Macromol 2021; 182:1863-1873. [PMID: 34058207 DOI: 10.1016/j.ijbiomac.2021.05.174] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/19/2021] [Accepted: 05/25/2021] [Indexed: 11/27/2022]
Abstract
To improve the controlled release and stability of the loaded drug, the alginate-porous starch solution, as the gel matrix (GM), was prepared and added into curcumin-loaded microemulsion (CUR-ME) in a certain proportion, and then mixed with slow-gelling agents (CaCO3 + d-glucono-δ-lactone) to prepared curcumin-loaded microemulsion gel (CUR-ME-G). With increasing the proportion of GM from 25% (CUR-ME3G1) to 83% (CUR-ME1G5), the drug loading efficiency increased from 24% to 98% and the maximum drug loading capacity (14.9 mg/g) was found in CUR-ME1G3 with 75% GM. Moreover, a denser structure that entrapped all microemulsion droplets was formed with increasing the proportion of microemulsion according to the observation of scanning electron microscopy. This was also confirmed by Fourier transform infrared spectroscopy and Raman spectroscopy that no new peaks appeared in CUR-ME-G, while the hydrogen bonding interactions might exist between curcumin and sodium alginate. The in vitro release of the CUR-ME-G followed diffusion-controlled mechanism that was consistent with the first-order kinetic model. The release rate depended on the components of the CUR-ME-G and the pH value of the release medium. CUR-ME-G with curcumin concentration of 0.20% exhibited the best biological activity. CUR-ME-G might provide a potential application in the smart drug delivery systems.
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Affiliation(s)
- Ying-Hui Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yu-Sheng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Jing-Song Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Zi-Yan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
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Su J, Cai Y, Zhi Z, Guo Q, Mao L, Gao Y, Yuan F, Van der Meeren P. Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin. Carbohydr Polym 2020; 254:117446. [PMID: 33357916 DOI: 10.1016/j.carbpol.2020.117446] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/09/2020] [Accepted: 11/11/2020] [Indexed: 12/21/2022]
Abstract
Probiotics and curcumin can exhibit synergistic biological activities on the basis of a gut-brain axis, but are sensitive to environmental conditions, making it a challenge for their co-utilization. To meet the demand for high efficiency and convenience, both probiotics and curcumin were encapsulated within a propylene glycol alginate-based hydrogel delivery system, which was assembled using an ethanol-induced approach. The composite hydrogel was effective at sustaining the release of curcumin and protecting LGG cells in simulated gastrointestinal tract conditions. Moreover, it could also largely reduce the chemical degradation of curcumin and increase the survival of LGG during light exposure and long-term storage: up to 91.3 % of curcumin and 9.72 log CFU cm-3 remained present throughout 4 weeks of storage. Results in this work demonstrate a low-energy and green approach to assemble a composite hydrogel with remarkable biocompatibility, which is considered as a desired delivery vehicle for co-delivery of probiotics and curcumin.
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Affiliation(s)
- Jiaqi Su
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Yongjian Cai
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Zijian Zhi
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Qing Guo
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Like Mao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fang Yuan
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
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11
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Design of a carrier system for gingerols enriched oleoresin tailored for food applications. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.09.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105526] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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13
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Li Z, Xu D, Yuan Y, Wu H, Hou J, Kang W, Bai B. Advances of spontaneous emulsification and its important applications in enhanced oil recovery process. Adv Colloid Interface Sci 2020; 277:102119. [PMID: 32045722 DOI: 10.1016/j.cis.2020.102119] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 12/23/2022]
Abstract
Emulsions, including oil-in-water (O/W) and water-in-oil (W/O) emulsions, can play important roles in both controlling reservoir conformance and displacing residual oil for enhanced oil recovery (EOR) projects. However, current methods, like high-shear mixing, high-pressure homogenizing, sonicators and others, often use lots of extra energy to prepare the emulsions with high costs but very low energy efficiency. In recent decades, spontaneous emulsification methods, which allow one to create micro- and nano-droplets with very low or even no mechanical energy input, have been launched as an overall less expensive and more efficient alternatives to current high extra energy methods. Herein, we primarily review the basic concepts on spontaneous emulsification, including mechanisms, methods and influenced parameters, which are relevant for fundamental applications for industrials. The spontaneity of the emulsification process is influenced by the following variables: surfactant structure, concentration and initial location, oil phase composition, addition of co-surfactant and non-aqueous solvent, as well as salinity and temperature. Then, we focus on the description of importance for emulsions in EOR processes from advances and categories to improving oil recovery mechanisms, including both sweep efficiency and displacement efficiency aspects. Finally, we systematically address the applications and outlooks based on the use of spontaneous emulsification in the practical oil reservoirs for EOR processes, in which conventional, heavy, high-temperature, high-salinity and low-permeability oil reservoirs, as well as wastewater treatments after EOR processes are involved.
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Affiliation(s)
- Zhe Li
- Unconventional Petroleum Research Institute, China University of Petroleum-Beijing, Beijing 102249, PR China
| | - Derong Xu
- Unconventional Petroleum Research Institute, China University of Petroleum-Beijing, Beijing 102249, PR China
| | - Yongjie Yuan
- Unconventional Petroleum Research Institute, China University of Petroleum-Beijing, Beijing 102249, PR China
| | - Hairong Wu
- Unconventional Petroleum Research Institute, China University of Petroleum-Beijing, Beijing 102249, PR China
| | - Jirui Hou
- Unconventional Petroleum Research Institute, China University of Petroleum-Beijing, Beijing 102249, PR China
| | - Wanli Kang
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, PR China.
| | - Baojun Bai
- Unconventional Petroleum Research Institute, China University of Petroleum-Beijing, Beijing 102249, PR China; Department of Geosciences and Geological and Petroleum Engineering, Missouri University of Science and Technology, Rolla, MO 65401, United States
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14
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Fu W, Chen E, McClements DJ, Cao Y, Liu S, Li B, Li Y. Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde. ACS APPLIED BIO MATERIALS 2018; 2:311-320. [DOI: 10.1021/acsabm.8b00604] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Weiting Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Enmin Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100083, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100083, China
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