Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties

Insights into the oil-water interfacial adsorption properties of whey protein-γ-oryzanol Pickering emulsion gel during in vitro simulated digestion

This work elucidated the digestion behavior of low-oil phase Pickering emulsion gel (LOPPEG) stabilized by whey protein isolate (WPI) -γ-Oryzanol (γO) aggregated particles and interfacial adsorption properties of its simulated digestion products. Initially, following simulated digestion, WPI-γO LOPPEG exhibited lower free fatty acid release and protein digestibility compared to WPI LOPPEG. WPI-γO LOPPEG maintained lower interfacial tension and higher interfacial thickness than WPI LOPPEG. The quartz crystal microbalance results further demonstrated that the viscoelasticity and oil-water interfacial adsorption quality of WPI-γO LOPPEG were higher than those of WPI LOPPEG. Ultimately, WPI-γO/pH 7.5 LOPPEG showed the best interfacial adsorption characteristics and anti-digestive properties. This work could provide the theoretical guidance for the development of the slow-digestive foods.

A novel emulsifier for Pickering emulsion composed of whey protein and OSA-pectin loaded with Monascus pigments

Protein-polysaccharide complex carrier can solve the problem of insufficient stability of Monascus pigments (MPs), a kind of natural pigments, against heat and light. It also has the function to stabilize Pickering emulsion (PE) that can be used as fat replacer in meat products. In this study, heat denatured whey protein (HWP) and pectin modified by octenyl succinic anhydride (OSA-pectin) were prepared into complex by adding Ca2+ loaded with MPs. The complex carrier significantly enhanced the light and heat stabilities of MPs and exhibited excellent wettability. It was then used to prepare PE (HOCM-PE) as a fat replacer to improve the color performance of meat patties. The microstructure and rheological properties of HOCM-PE clarified that the main stable mechanism was to form network structure wrapped around oil droplets in the continuous phase. This structure conferred excellent viscoelasticity and stability to the emulsion. The key quality parameters of meat patties showed that HOCM-PE as a fat substitute was able to maintain the textural properties of the meat patties while providing bright red color. The research provided an ideal dual-functional emulsion for the development of low-fat and low-nitrite meat products.

Sustainable antimicrobial formulations: vitamin-E based emulsions stabilized by plant-derived saponin from Acacia concinna

The present study reports the formulation, characterization and antimicrobial studies of a stable vitamin-E-based o/w emulsion with saponin extracted from Acacia concinna. Saponins are plant-based natural surfactants and emulsifiers exhibiting antimicrobial activities against different fungi and bacteria. By embracing the gentle and natural profile of saponins, we can harness their potential benefits to ensure safer and sustainable developments. Vitamin-E, also known as a tocopherol, is a fat-soluble antioxidant that protects cells against damage caused by different external factors, like pollution, free radicals and toxins. Its anti-inflammatory properties promote healing of the affected area by reducing redness, itching, swelling, irritation and discomfort. Keeping all these properties in mind, an emulsion was formulated using saponin and vitamin-E. The emulsion, characterized using different spectrochemical methods, demonstrated its enhanced stability and commendable ability. It was found to remain stable at neutral pH and up to 60 °C, making it suitable for topical applications. Antimicrobial study of the o/w emulsion (SE) showed specific and efficient antifungal activity against strains of Aspergillus flavus and Candida albicans. This natural, gentle, and antioxidant-rich emulsion offers a promising alternative for targeted antifungal treatments for skin, hair and nails, warranting further studies of its in vivo efficacy.

Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review

Over the past decade, Pickering emulsions (PEs) stabilized by protein particles have been the focus of researches. The characteristics of protein particles at the oil-water interface are crucial for stabilizing PEs. The unique adsorption behaviors of protein particles and various modification methods enable oil-water interface to exhibit controllable regulation strategies. However, from the perspective of the interface, studies on the regulation of PEs by the adsorption behaviors of protein particles at oil-water interface are limited. Therefore, this review provides an in-depth study on oil-water interfacial adsorption of protein particles and their regulation on PEs. Specifically, the formation of interfacial layer and effects of their interfacial characteristics on PEs stabilized by protein particles are elaborated. Particularly, complicated behaviors, including adsorption, arrangement and deformation of protein particles at the oil-water interface are the premise of affecting the formation of interfacial layer. Moreover, the particle size, surface charge, shape and wettability greatly affect interfacial adsorption behaviors of protein particles. Importantly, stabilities of protein particles-based PEs also depend on properties of interfacial layers, including interfacial layer thickness and interfacial rheology. This review provides useful insights for the development of PEs stabilized by protein particles based on interfacial design.

Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying

Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein-fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C. The results revealed that these emulsions exhibited good stability against creaming. The characteristics of the dry emulsions (powders) were influenced by the concentration of byproducts. Quantitative analysis revealed that Pickering emulsions enhanced the retention of D-limonene during spray-drying, with the highest retention achieved using 3% lupin hull and 1% camelina press-cake. Notably, lupin-stabilized emulsions yielded powders with enhanced oxidative stability compared to those stabilized with camelina press-cake. Our findings highlight the potential of food-grade Pickering emulsions to improve the stability of volatile flavors during both processing and storage.

Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels

This work aimed to understand the role of lupin protein or mixed lupin-whey protein stabilized oil droplets on the texture and microstructure of a heat-induced whey protein gel. Protein-stabilized emulsions were compared to surfactant-stabilized emulsions to investigate the potential of their interfacial interactions to impart unique structures in the filled gels. The structure development was followed in situ using rheology and the final heat-induced gels were characterized by small and large amplitude oscillatory rheology and confocal microscopy. The development of the gel modulus as well as the final gel properties were linked to the type of interactions between the whey protein matrix and the protein adsorbed at the oil interface. The final gels were selectively dissolved in various buffers, and the results showed that replacing interfacial whey protein with lupin protein resulted in a reduced amount of disulfide bridges, explaining the softer gel in the lupin containing gels compared to those with whey protein. Non-covalent interactions were the main forces involved in the formation of actively filled droplets in the gel network. This work demonstrated that by modulating the interfacial composition of the oil droplets, differing gel structures could be achieved due to differences in the protein-protein interactions between the continuous and the interfacial phase. There is therefore potential for the development of innovative products using lupin-whey protein mixtures, by careful control of the processing steps and the matrix composition.

Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions

This study aims to assess the impact of heat treatment on the emulsifying properties of lentil protein isolate (LPI) dispersion to produce high internal phase emulsions (HIPEs). The heat-treated LPI dispersion was characterized by size, turbidity, solubility, zeta potential, free sulfhydryl group, electrophoresis, differential scanning calorimetry, circular dichroism, Fourier transforms infrared spectroscopy and intrinsic fluorescence. HIPEs were produced with 25% of LPI dispersion (2%, w/w) and soybean oil (75%) using a rotor-stator (15,500 rpm/1 min). HIPEs were evaluated for their droplet size, zeta potential, centrifugal stability, microscopy, appearance, Turbiscan stability, and rheology over 60 days (25 °C). Heat treatment reduced the size of LPI, resulting in increased turbidity, solubility, and exposure of hydrophobic groups. HIPEs produced with heat-treated LPI at 70 °C (HIPE70) and 80 °C (HIPE80) for 20 min exhibited lower droplet sizes, increased stability, reduced oil loss, and a homogeneous appearance compared to HIPE produced with untreated LPI (HIPEc). In addition, HIPE70 and HIPE80 displayed resistance to shear stress, higher apparent viscosity, and increased storage modulus than HIPEc. HIPEs produced with heat-treated LPI were stable, suggesting that the treatment was efficient for improving the functional properties of the protein and the possibility of future research focusing on fat substitutes in food applications.

Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.

Hydroxypropyl methyl cellulose/soybean protein isolate nanoparticles incorporated broccoli leaf polyphenol to effectively improve the stability of Pickering emulsions

This study prepared SPI-Pol-HPMC (SPH) nanoparticles from soybean protein isolate (SPI), hydroxypropyl methyl cellulose (HPMC), and broccoli leaf polyphenol (Pol) and used them as a stabilizer for the Pickering emulsion. The SPH (2:1) nanoparticles have the best ability to encapsulate broccoli leaf polyphenols, with uniform particle size distribution, and a more dense and stable structure. The chemical and hydrogen bonding forces between the SPH nanoparticle components were enhanced. Additionally, the 1.5 % SPH nanoparticle-stabilized emulsions exhibited good physical stability, manifesting as small particle droplets with good rheological properties and uniform dispersion. The volume fraction of the emulsified phase of the 1.5 % SPH nanoparticle-stabilized emulsions was the greatest after 21 days of storage. Interestingly, SPH nanoparticles also improved the oxidative stability of the emulsions, as evidenced through their lower peroxide values and thiobarbituric acid active substances. The aforementioned results suggest that SPH nanoparticles may be used as food-grade emulsifiers that stabilize emulsions and inhibit their lipid oxidation.

Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles

In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have gained considerable attention due to their excellent stability and for being environmentally friendly compared to the emulsions stabilized by synthetic surfactants. In this context, edible Pickering stabilizers from agri-food byproducts have attracted much interest because of their noteworthy benefits, such as easy preparation, excellent biocompatibility, and unique interfacial properties. Consequently, different food-grade particles have been reported in recent publications with distinct raw materials and preparation methods. Moreover, emulsions stabilized by solid particles can be applied in a wide range of industrial fields, such as food, biomedicine, cosmetics, and fine chemical synthesis. Therefore, this review aims to provide a comprehensive overview of Pickering emulsions stabilized by a diverse range of edible solid particles, specifically agri-food byproducts, including legumes, oil seeds, and fruit byproducts. Moreover, this review summarizes some aspects related to the factors that influence the stabilization and physicochemical properties of Pickering emulsions. In addition, the current research trends in applications of edible Pickering emulsions are documented. Consequently, this review will detail the latest progress and new trends in the field of edible Pickering emulsions for readers.

Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity

Natural Pickering emulsions are gaining popularity in several industrial fields, especially in the food industry and plant-based alternative sector. Therefore, the objective of this study was to characterize and compare six agri-food wastes/byproducts (lupin hull, canola press-cake, lupin byproduct, camelina press-cake, linseed hull, and linseed press-cake) as potential sources of food-grade Pickering stabilizers. The results showed that all samples contained surface-active agents such as proteins (46.71-17.90 g/100 g) and dietary fiber (67.10-38.58 g/100 g). Canola press-cake, camelina press-cake, and linseed hull exhibited the highest concentrations of polyphenols: 2891, 2549, and 1672 mg GAE/100 g sample, respectively. Moreover, the agri-food byproduct particles presented a partial wettability with a water contact angle (WCA) between 77.5 and 42.2 degrees, and they were effective for stabilizing oil-in-water (O/W) emulsions. The emulsions stabilized by Camelina press-cake, lupin hull, and lupin by-product (≥3.5%, w/w) were highly stable against creaming during 45 days of storage. Furthermore, polarized and confocal microscopy revealed that the particles were anchored to the interfaces of oil droplets, which is a demonstration of the formation of a Pickering emulsion stabilized by solid particles. These results suggest that agri-food wastes/byproducts are good emulsifiers that can be applied to produce stable Pickering emulsions.

The Potential Application of Pickering Multiple Emulsions in Food

Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.

Proteins from leguminous plants: from structure, property to the function in encapsulation/binding and delivery of bioactive compounds

Leguminous proteins are important nutritional components in leguminous plants, and they have different structures and functions depending on their sources. Due to their specific structures and physicochemical properties, leguminous proteins have received much attention in food and nutritional applications, and they can be applied as various carriers for binding/encapsulation and delivery of food bioactive compounds. In this review, we systematically summarize the different structures and functional properties of several leguminous proteins which can be classified as ferritin, trypsin inhibitor, β-conglycinin, glycinin, and various leguminous proteins isolates. Moreover, we review the development of leguminous proteins as carriers of food bioactive compounds, and emphasize the functions of leguminous protein-based binding/encapsulation and delivery in overcoming the low bioavailability, instability and low absorption efficiency of food bioactive compounds. The limitations and challenges of the utilization of leguminous proteins as carriers of food bioactive compounds are also discussed. Possible approaches to resolve the limitations of applying leguminous proteins such as instability of proteins and poor absorption of bioactive compounds are recommended.

Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

The utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation sought to evaluate multilayer emulsions stabilized by ionic interfacial layers of lupin protein isolate (LPI), ι-carrageenan (CA), and chitosan (CHI) on the physical stability of the emulsion as well as the retention of astaxanthin during the spray drying process. Primary emulsion (Pr-E) was prepared by adding LPI on oil droplet surfaces containing astaxanthin. The homogenization pressure and cycles to obtain the Pr-E were investigated. The secondary emulsion (Se-E) and tertiary emulsion (Te-E) were elaborated by mixing CA/Pr-E and CHI/Se-E, respectively. Emulsion stability was assessed under different environmental stresses (pH and NaCl). Astaxanthin retention of emulsions was determined immediately after finishing the spray-drying process. The results showed that Pr-E was stabilized with 1.0% (w/v) of LPI at 50 MPa and three cycles. Se-E and Te-E were obtained with CA/Pr-E and Se-E/CHI of 70/30 and 50/50% (w/w), respectively. The Se-E was the most stable compared to the Pr-E and Te-E when subjected to different pHs; nevertheless, once the NaCl concentration rose, no variations in the ζ-potential of all emulsions studied or destabilization were observed. The Se-E and Te-E derived provided higher astaxanthin retention (>95%) during the spray-drying process compared to Pr-E (around 88%). The results indicated that these astaxanthin multilayer emulsions show considerable potential as a functional ingredient in food products.

Protein isolate from Stauntonia brachyanthera seed: Chemical characterization, functional properties, and emulsifying performance after heat treatment

The seed of Stauntonia brachyanthera is usually regarded as waste after fructus processing. Here, the potential utilization value of the protein isolate (SSPI) from seeds was evaluated by investigating its physicochemical and functional properties. SSPI was a complex protein containing 7 distinct subunits that had high contents of most essential amino acids. The maximum foaming capacity of SSPI was 406.7 ± 41% at pH 9.0, and the water holding/oil adsorption capacities were 4.66 g/g and 9.06 g/g, respectively. SSPI aggregates with a particle size of 154.1 ± 5.2 nm was prepared after heat treatment, which was performed as a Pickering-like stabilizer for the structuring of water-in-oil-in-water emulsions. The outer droplet size of emulsions decreased as the aggregate concentration increased. Emulsion gels could be observed with the increasing aggregate concentration and oil fraction. Further study found that the stabilities of inner water-in-oil droplets and creaming were progressively increased by increasing the aggregate concentration during storage.

Genetic and comparative mapping of Lupinus luteus L. highlight syntenic regions with major orthologous genes controlling anthracnose resistance and flowering time

Anthracnose susceptibility and ill-adapted flowering time severely affect Lupinus luteus yield, which has high seed protein content, is excellent for sustainable agriculture, but requires genetic improvement to fulfil its potential. This study aimed to (1) develop a genetic map; (2) define collinearity and regions of synteny with Lupinus angustifolius; and (3) map QTLs/candidate genes for anthracnose resistant and flowering time. A few linkage groups/genomic regions tended to be associated with segregation distortion, but did not affect the map. The developed map showed collinearity, and syntenic regions with L. angustifolius. Major QTLs were mapped in syntenic regions. Alleles from the wild parent and cultivar, explained 75% of the phenotypic variance for anthracnose resistance and 83% for early flowering, respectively. Marker sequences flanking the QTLs showed high homology with the Lanr1 gene and Flowering-locus-T of L. angustifolius. This suggests orthologous genes for both traits in the L. luteus genome. The findings are remarkable, revealing the potential to combine early flowering/anthracnose resistant in fulfilling yield capacity in L. luteus, and can be a major strategy in the genetic improvement and usage of this species for sustainable protein production. Allele sequences and PCR-marker tagging of these genes are being applied in marker assisted selection.

Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

The use of astaxanthin as a food ingredient is limited due to its poor water solubility in aqueous matrices and highly susceptibility to oxidation; hence microencapsulation of this carotenoid is an appropriate technique to increase its stability and functionally. In this study, astaxanthin oleoresin was encapsulated using a food-grade Pickering emulsion to enhance its stability during spray-drying and storage and its bioaccessibility. The oil-in-water (O/W) emulsions were stabilized by protein-based aggregates obtained from a lupin protein-rich cultivar (AluProt-CGNA). The emulsions containing the astaxanthin microencapsulated in its oil phase (core material) were submitted to a spray-drying process at 160 °C and 140 °C. For this, blends of these protein-based aggregates (LP-APs) and maltodextrin (at different ratios) were used as wall material. The emulsion stability, microstructure, powder characteristics, oxidative stability and concentration of astaxanthin, encapsulation efficiency and bioaccessibility after spray-drying were investigated. The results showed that LP-APs exhibit a great potential to perform as stabilizers for Pickering emulsions. The formed O/W emulsions were highly stable against creaming at high concentrations of LP-APs. The results also indicated that spray-drying can be applied to prepare stable astaxanthin emulsions into powders with good oxidative stability. The astaxanthin content in dry emulsions under storage conditions (25 and 45 °C for 4 weeks) was higher in powders containing a higher LP-APs concentration. The encapsulation efficiency was higher than 90% with the emulsion stabilized with 6% of LP-APs. The bioaccessebility of reconstituted astaxanthin powder (with 6% LP-APs) was around 80%.

IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT “MAGNETOFOOD”

For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk “Apple”. For determining technological characteristics and quality parameters, conventional standard methods were used. It has been established, that introduction of the food supplement “Magnetofood” in amount 0,1 %, 0,15 %, 0,2 % of the recipe mixture mass improves consumption properties of scrambled desserts. The mean value of the organoleptic analysis increases by (1,25±0,1) points. The density also decreases by (29±1) kg/m3 for mousses, by (26±1) kg/m3 for sambuks, and scrambling duration – by ~ 3 minutes. At storing during 24 hours at h=(90±2) %, the microbial contamination of the surface of samples decreases – QMAFAnM in 10 times, yeasts – in 2 times, molds – in 2 times. It has been established, that introduction of the supplement “Magnetofood” favors the growth of the foam-creating ability in average: by (40±2) % for mousses, by (55±3) % for sambuks. The porosity increases by (14,3±0,7) % for mousses, by (12,7±0, 6) % for sambuks. The foam structure stability of scrambled desserts improves by (14±1,1) %. The food supplement “Magnetofood” also raises the effective viscosity by (32 ±1) Pa·s for mousses and by (41±2) Pa·s for sambuks and the mechanical strength of scrambled desserts in 1,23 times. The highest parameters were inherited to mousses and sambuks with supplement “Magnetofood” mass share 0,15 %. There have been experimentally substantiated scrambling technological parameters and regimes of recipe mixtures of berry-fruit mousses and sambuks, modified by the food supplement “Magnetofood”. The total scrambling duration is (14–16) minutes. The initial scrambling speed of the berry-fruit base is (2,0–2,2) s-1, at that the scrambling time is (5–6)·60s. Then the recipe mixture is scrambled at speed (3,3–3,5) s-1 during (3–4)·60s. Scrambling is finished at speed (2,0–2,2) s-1. The distinctive feature of the improved technology is premixing of the food supplement “Magnetofood” with gelatin, realized before the technological operation of soaking gelatin in cold water. The obtained experimental data may be used at developing innovative technologies of scrambled dessert products with the food supplement “Magnetofood”.