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Zhou T, Liu Z, Ma X, Cen C, Huang Z, Lu Y, Kong T, Qi C. Thermally-resilient, phase-invertible, ultra-stable all-aqueous compartments by pH-modulated protein colloidal particles. J Colloid Interface Sci 2024; 665:413-421. [PMID: 38537589 DOI: 10.1016/j.jcis.2024.03.155] [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: 10/26/2023] [Revised: 03/05/2024] [Accepted: 03/23/2024] [Indexed: 04/17/2024]
Abstract
The essence of compartmentalization in cells is the inspiration behind the engineering of synthetic counterparts, which has emerged as a significant engineering theme. Here, we report the formation of ultra-stable water-in-water (W/W) emulsion droplets. These W/W droplets demonstrate previously unattained stability across a broad pH spectrum and exhibit resilience at temperatures up to 80℃, overcoming the challenge of insufficient robustness in dispersed droplets of aqueous two-phase systems (ATPS). The exceptional robustness is attributed to the strong anchoring of micelle-like casein colloidal particles at the PEO/DEX interface, which maintains stability under varying environmental conditions. The increased surface hydrophobicity of these particles at high temperatures contributes to the formation of thermally-stable droplets, enduring temperatures as high as 80℃. Furthermore, our study illustrates the adaptable affinity of micelle-like casein colloidal particles towards the PEO/DEX-rich phase, enabling the formation of stable DEX-in-PEO emulsions at lower pH levels, and PEO-in-DEX emulsions as the pH rises above the isoelectric point. The robust nature of these W/W emulsions unlocks new possibilities for exploring various biochemical reactions within synthetic subcellular modules and lays a solid foundation for the development of novel biomimetic materials.
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Affiliation(s)
- Tao Zhou
- College of Mechatronics and Control Engineering, Shenzhen University, Shenzhen Guangdong 518000, China
| | - Zhou Liu
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518000, China
| | - Xudong Ma
- College of Mechatronics and Control Engineering, Shenzhen University, Shenzhen Guangdong 518000, China
| | - Chaofeng Cen
- Department of Biomedical Engineering, School of Medicine, Shenzhen University, Shenzhen, Guangdong 518000, China
| | - Zhangwei Huang
- College of Mechatronics and Control Engineering, Shenzhen University, Shenzhen Guangdong 518000, China
| | - Yi Lu
- Department of Biomedical Engineering, School of Medicine, Shenzhen University, Shenzhen, Guangdong 518000, China
| | - Tiantian Kong
- Department of Biomedical Engineering, School of Medicine, Shenzhen University, Shenzhen, Guangdong 518000, China; Department of Urology, Shenzhen Institute of Translational Medicine, The First Affiliated Hospital of Shenzhen University, Shenzhen Second People's Hospital, Shenzhen, Guangdong 518000, China.
| | - Cheng Qi
- College of Mechatronics and Control Engineering, Shenzhen University, Shenzhen Guangdong 518000, China.
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Yan S, Regenstein JM, Zhang S, Huang Y, Qi B, Li Y. Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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3
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Nastaj M, Sołowiej BG, Terpiłowski K, Kucia W, Tomasevic IB, Peréz-Huertas S. The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People. Foods 2023; 12:foods12071547. [PMID: 37048368 PMCID: PMC10093857 DOI: 10.3390/foods12071547] [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: 03/07/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/14/2023] Open
Abstract
This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 125 g of almond flour. The rheological properties (τ, G', G″, and tan (δ)) and stability of the macaron batters before baking were evaluated. In order to produce the macarons, the batters were solidified at 147 °C for 12 min. The textural and surface properties (roughness and color), as well as the microstructures and water activities, were determined for the macarons. It was feasible to produce macarons over the entire range of the tested erythritol content. Even the smallest amount of erythritol (20 g) facilitated the preservation of the macaron structure. The medium erythritol concentration (40 g) improved the stability of the batters and their rheology and was the most effective for air pocket stabilization during baking; however, its largest addition (60 g) resulted in an increase in the final macaron volume. The increased erythritol addition improved mechanical properties and shelf life, producing a smoothing effect on the macaron surfaces and having a significant effect on their color co-ordinates.
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Affiliation(s)
- Maciej Nastaj
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Bartosz G Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Konrad Terpiłowski
- Department of Physical Chemistry-Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland
| | - Wiesław Kucia
- Wiesław Kucia's Artistic School in Lublin, Wojciechowska 3, 20-704 Lublin, Poland
| | - Igor B Tomasevic
- DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany
| | - Salvador Peréz-Huertas
- Department of Chemical Engineering, University of Granada, Avenida de la Fuente Nueva 12 S/N, 18071 Granada, Spain
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Gaba R, Kaur N, Urvika, Pal A, Sharma D. Study of intermolecular interactions present in ternary mixtures containing sugar alcohol and choline chloride at different temperatures. J Mol Liq 2023. [DOI: 10.1016/j.molliq.2023.121766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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5
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Sustainable curdlan biosynthesis by Rahnella variigena ICRI91 via alkaline hydrolysis of Musa sapientum peels and its edible, active and modified hydrogel for Quercetin controlled release. Int J Biol Macromol 2023; 225:416-429. [PMID: 36375664 DOI: 10.1016/j.ijbiomac.2022.11.080] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022]
Abstract
Despite the high demand for curdlan (Curd), its industrial implementation has not reached a mature stage due to the high cost of simple sugar feed stocks. Herein, Musa sapientum peels hydrolysate (MPH) was proposed for the first time as a sustainable medium for Curd generation and as an ameliorated functional biomaterial for quercetin (Quer) sustained release. In this study, banana peels have been hydrolysed by 3 % NaOH catalyst/ 60 °C, yielding high concentration of glucose 20.5 ± 0.04 and 24.3 ± 0.11 g/L and reducing sugar amount, respectively. Meanwhile, a novel local Rahnella variigena ICRI91 strain was isolated from soil, that was useful for Curd production and identified by 16S rRNA analysis. Furthermore, three-batch fermentation models were carried out using MPH for obtaining a sufficient yield of Curd. R. variigena ICRI91 accumulated a satisfactory Curd concentration; 10.3 ± 0.25 g/L; using 60 g/L MPH. On the other hand, the strain produced an impressive Curd yield; 21.5 ± 0.13 g/L with an attained productivity of 0.179 ± 0.01 g/L/h and a sugar consumption of 68 ± 0.25 % as the MPH content increased to 100 g/L. For the first time, Curd hydrogel was modified by different amount of Xylitol (Xyl), reaching good mechanical performance; 3.1 MPa and 75 % for tensile strength (TS) and elongation at break (EB), respectively. Curd/Xyl (3/5) hydrogel was then integrated with nanometer-sized quercetin nanocrystals (Quer NCs, 83 ± 0.12 nm) with high colloidal stability of -23 ± 0.05 mV. The interconnected H- bonding between Xyl and Curd was confirmed by FTIR and SEM. The generated biomaterial was tailored to exhibit a sustained Quer release over 72 h. It also has improved antibacterial efficacy against four bacterial pathogens compared to that of a free drug. In recognition of these merits, an edible polymeric nanomaterial has been proposed for the functional food and biomedicine sectors.
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Yi S, Liu Q, Luo Z, He JJ, Ma HL, Li W, Wang D, Zhou C, Garciamendez CE, Hou L, Zhang J, Zhang YS. Micropore-Forming Gelatin Methacryloyl (GelMA) Bioink Toolbox 2.0: Designable Tunability and Adaptability for 3D Bioprinting Applications. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2022; 18:e2106357. [PMID: 35607752 DOI: 10.1002/smll.202106357] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 02/25/2022] [Indexed: 06/15/2023]
Abstract
It is well-known that tissue engineering scaffolds that feature highly interconnected and size-adjustable micropores are oftentimes desired to promote cellular viability, motility, and functions. Unfortunately, the ability of precise control over the microporous structures within bioinks in a cytocompatible manner for applications in 3D bioprinting is generally lacking, until a method of micropore-forming bioink based on gelatin methacryloyl (GelMA) was reported recently. This bioink took advantage of the unique aqueous two-phase emulsion (ATPE) system, where poly(ethylene oxide) (PEO) droplets are utilized as the porogen. Considering the limitations associated with this very initial demonstration, this article has furthered the understanding of the micropore-forming GelMA bioinks by conducting a systematic investigation into the additional GelMA types (porcine and fish, different methacryloyl-modification degrees) and porogen types (PEO, poly(vinyl alcohol), and dextran), as well as the effects of the porogen concentrations and molecular weights on the properties of the GelMA-based ATPE bioink system. This article exemplifies not only the significantly wider range of micropore sizes achievable and better emulsion stability, but also the improved suitability for both extrusion and digital light processing bioprinting with favorable cellular responses.
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Affiliation(s)
- Sili Yi
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA
- College of Chemical Engineering, Fuzhou University, Fuzhou, 350108, P. R. China
| | - Qiong Liu
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA
| | - Zeyu Luo
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA
| | - Jacqueline Jialu He
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA
| | - Hui-Lin Ma
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA
| | - Wanlu Li
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA
| | - Di Wang
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA
| | - Cuiping Zhou
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA
| | - Carlos Ezio Garciamendez
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA
| | - Linxi Hou
- College of Chemical Engineering, Fuzhou University, Fuzhou, 350108, P. R. China
| | - Jin Zhang
- College of Chemical Engineering, Fuzhou University, Fuzhou, 350108, P. R. China
| | - Yu Shrike Zhang
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA
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Carrera Sánchez C, Rodríguez Patino JM. Contribution of the engineering of tailored interfaces to the formulation of novel food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106838] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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8
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Tao H, Wang B, Wen H, Cui B, Zhang Z, Kong X, Wang Y. Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106648] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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9
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CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104815] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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10
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Nastaj M, Sołowiej B, Terpiłowski K, Mleko S. Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104672] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Advances in food emulsions and foams: reflections on research in the neo-Pickering era. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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12
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All-aqueous emulsions as miniaturized chemical reactors in the food and bioprocess technology. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.06.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Tailor it up! How we are rolling towards designing the functionality of emulsions in the mouth and gastrointestinal tract. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.06.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Madadlou A, Famelart MH, Pezennec S, Rousseau F, Floury J, Dupont D. Interfacial and (emulsion) gel rheology of hydrophobised whey proteins. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104556] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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