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Li J, Zhou T, Yang Z, Cen Q, Zhang R, Hui F, Chen H, Dai Z, Zeng X. Physicochemical, structural and metabolic products of yogurt as affected by Coriolus versicolor fermented sweet potato pulp water. Food Chem X 2024; 23:101582. [PMID: 39045224 PMCID: PMC11263789 DOI: 10.1016/j.fochx.2024.101582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 06/06/2024] [Accepted: 06/18/2024] [Indexed: 07/25/2024] Open
Abstract
Sweet potato pulp water (SPPW) is a kind of sweet potato starch processing by-product with rich nutrition but low utilization. The impacts of different proportions of Coriolus versicolor (C. versicolor, CV) fermented sweet potato pulp water (CV-SPPW) on the physicochemical, structural and metabolic properties of yogurt were investigated. Compared with 0% group, the hardness index, elasticity index and cohesion of the 10% sample group increased by 1.9-fold, 55.7% and 1.39-fold, respectively. When CV-SPPW was added at an amount of 10%, the microstructure and sensory scores of yogurts were considered as the optimal. Metabolic pathway analysis indicated that the changes of yogurts were mainly involved in sugar metabolism and amino acid metabolism, and that the carbohydrate metabolites produced mainly included cellobiose, maltitol, d-trehalose and d-maltose. The CV-SPPW improved the structural characteristics of yogurts to varying degrees and the fermented yogurts exhibited better viscosity properties.
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Affiliation(s)
- Jiamin Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Tingting Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Zhengbin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Qin Cen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Rui Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Fuyi Hui
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Hongyan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Ziru Dai
- Guangxi College and University Key Laboratory of High-Value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou Key Laboratory of Food Flavor Analysis and Control, Beibu Gulf University, Qinzhou 535011, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
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Cen S, Li S, Meng Z. Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application. Food Res Int 2024; 191:114703. [PMID: 39059910 DOI: 10.1016/j.foodres.2024.114703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 05/31/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However, excessive fat consumption poses a significant risk for chronic ailments such as obesity, hypercholesterolemia, and cardiovascular disease. Therefore, the development of green, healthy, and stable protein-based emulsion gel as an alternative to traditional fats represents a novel approach to designing low-fat food. This paper reviews the emulsification behavior of proteins from different sources to gain a comprehensive understanding of their potential in the development of emulsion gels with fat-analog properties. It further investigates the emulsifying potential of protein combined with diverse substances. Then, the mechanisms of protein-stabilized emulsion gels with fat-analog properties are discussed, mainly involving single proteins, proteins-polysaccharides, as well as proteins-polyphenols. Moreover, the potential applications of protein emulsion gels as fat analogues in the food industry are also encompassed. By combining natural proteins with other components such as polysaccharides, polyphenols, or biopolymers, it is possible to enhance the stability of the emulsion gels and improve its fat-analog texture properties. In addition to their advantages in protecting oil oxidation, limiting hydrogenated oil intake, and delivering bioactive substances, protein-based emulsion gels have potential in food 3D printing and the development of specialty fats for plant-based meat.
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Affiliation(s)
- Shaoyi Cen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Shaoyang Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Sepeidnameh M, Fazlara A, Hosseini SMH, Pourmahdi Borujeni M. Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers. Curr Res Food Sci 2024; 8:100771. [PMID: 38831922 PMCID: PMC11145428 DOI: 10.1016/j.crfs.2024.100771] [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: 02/16/2024] [Revised: 04/26/2024] [Accepted: 05/15/2024] [Indexed: 06/05/2024] Open
Abstract
Many studies have shown that grape seed oil (GSO) is one of the vegetable fats that are plentiful in essential fatty acids and can be used as a fat substitute or to modify fat in food products to reduce saturated fatty acids. However, due to its low solubility and high sensitivity to oxidation, it is necessary to develop delivery systems that can distribute GSO in food more effectively. Recently, the preparation of emulsions using the layer-by-layer (LBL) method has many advantages in delivering lipid-soluble functional compounds. This research was used to check the formation of GSO oil-loaded primary, secondary and tertiary multilayer emulsions stabilized by mixture of anionic gelatin, cationic chitosan, and anionic basil seed gum (BSG) as the aqueous phase at pH 5, prepared using a layer-by-layer electrostatic deposition technique. Multilayer emulsions prepared by GSO and a mixture of gelatin, chitosan, and BSG as the aqueous phase at pH 5. Finally, the effect of the number of layers on the physicochemical properties (particle size, viscosity, turbidity, refractive index, and physical stability) and oxidative stability (peroxide value, thiobarbituric acid value, and fatty acid profile) during the storage time (30 days) at two temperatures 25 °C & 4 °C was investigated. Also, the zeta potential and Fourier transform infrared spectroscopy (FTIR) of mono-layer and multi-layer emulsions were investigated. The results revealed that by increasing the number of layers of multi-layer emulsion of GSO, the stability has improved. Thus, the tertiary emulsion has been more effective than the other two emulsions in maintaining the physicochemical characteristics and stability over time (P < 0.001). Morphological characterization and FTIR spectroscopy results confirmed that gelatin, chitosan, and BSG were successfully loaded into the LBL emulsions. This study can improve the original percept of multilayer emulsions and promulgate their potential applications for the entire encapsulation of essential fatty acids to enrich and prevent peroxide attack.
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Affiliation(s)
- Marziyeh Sepeidnameh
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Ali Fazlara
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | | | - Mahdi Pourmahdi Borujeni
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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Huang X, Du L, Li Z, Yang Z, Xue J, Shi J, Tingting S, Zhai X, Zhang J, Capanoglu E, Zhang N, Sun W, Zou X. Lactobacillus bulgaricus-loaded and chia mucilage-rich gum arabic/pullulan nanofiber film: An effective antibacterial film for the preservation of fresh beef. Int J Biol Macromol 2024; 266:131000. [PMID: 38521333 DOI: 10.1016/j.ijbiomac.2024.131000] [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: 11/20/2023] [Revised: 03/14/2024] [Accepted: 03/17/2024] [Indexed: 03/25/2024]
Abstract
In recent years, the development of probiotic film by incorporating probiotics into edible polymers has attracted significant research attention in the field of active packaging. However, the influence of the external environment substantially reduces the vitality of probiotics, limiting their application. Therefore, to improve the probiotic activity, this study devised a novel nanofiber film incorporating chia mucilage protection solution (CPS), gum arabic (GA), pullulan (PUL), and Lactobacillus bulgaricus (LB). SEM images indicated the successful preparation of the nanofiber film incorporating LB. CPS incorporation significantly improved the survival ability of LB, with a live cell count reaching 7.62 log CFU/g after 28 days of storage at 4 °C - an increase of 1 log CFU/g compared to the fiber film without CPS. The results showed that the fiber film containing LB inhibited Escherichia coli and Staphylococcus aureus. Finally, the novel probiotic nanofiber film was applied to beef. The results showed that the shelf life of the beef during the experiments was extended for 2 days at 4 °C. Therefore, the novel probiotic film containing LB was suitable for meat preservation.
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Affiliation(s)
- Xiaowei Huang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, 128 North Railway Street, Gulou District, Nanjing 210023, China
| | - Liuzi Du
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zhihua Li
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
| | - Zhikun Yang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Jin Xue
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Jiyong Shi
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, 128 North Railway Street, Gulou District, Nanjing 210023, China
| | - Shen Tingting
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Xiaodong Zhai
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Junjun Zhang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Esra Capanoglu
- Istanbul Technical University (ITU), Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Maslak, Istanbul, Turkey
| | - Ning Zhang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Wei Sun
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, 128 North Railway Street, Gulou District, Nanjing 210023, China.
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Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.
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Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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Ponnusamy A, Niluswan K, Prodpran T, Kim JT, Rhim JW, Benjakul S. Storage stability of Asian seabass oil-in-water Pickering emulsion packed in pouches made from electrospun and solvent casted bilayer films from poly lactic acid/chitosan-gelatin blend containing epigallocatechin gallate. Int J Biol Macromol 2024; 265:130760. [PMID: 38462097 DOI: 10.1016/j.ijbiomac.2024.130760] [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: 10/25/2023] [Revised: 02/21/2024] [Accepted: 03/07/2024] [Indexed: 03/12/2024]
Abstract
Bilayer pouches were fabricated with chitosan (CS)-fish gelatin (FG) mixture containing epigallocatechin gallate (EGCG) deposited over the poly lactic acid (PLA) film through solvent casting and electrospinning techniques. Pickering emulsions (PE) of Asian seabass depot fat oil stabilized by zein colloidal particles were packed in bilayer pouches and stored at 28 ± 2 °C. The PE packed in pouch containing EGCG had higher emulsion and oxidative stability after 30 days of storage as witnessed by the smaller droplet size and lower values of thiobarbituric acid reactive substances, peroxide, conjugated diene and volatile compounds in comparison with control (PE packed in monolayer PLA pouch) (P < 0.05). EGCG incorporated pouch retained more linoleic acid (C18:2 n-6) and linolenic acid (C18:3 n-9) in emulsion than PLA pouch. Therefore, pouch from bilayer PLA/CS-FG films comprising EGCG could serve as active packaging and extended the shelf life of Pickering emulsion.
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Affiliation(s)
- Arunachalasivamani Ponnusamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Krisana Niluswan
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Center of Excellence in Bio-based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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Yang Y, Zhang R, Liang Z, Guo J, Chen B, Zhou S, Yu D. Application of Electrospun Drug-Loaded Nanofibers in Cancer Therapy. Polymers (Basel) 2024; 16:504. [PMID: 38399882 PMCID: PMC10892891 DOI: 10.3390/polym16040504] [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: 12/30/2023] [Revised: 02/03/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
In the 21st century, chemotherapy stands as a primary treatment method for prevalent diseases, yet drug resistance remains a pressing challenge. Utilizing electrospinning to support chemotherapy drugs offers sustained and controlled release methods in contrast to oral and implantable drug delivery modes, which enable localized treatment of distinct tumor types. Moreover, the core-sheath structure in electrospinning bears advantages in dual-drug loading: the core and sheath layers can carry different drugs, facilitating collaborative treatment to counter chemotherapy drug resistance. This approach minimizes patient discomfort associated with multiple-drug administration. Electrospun fibers not only transport drugs but can also integrate metal particles and targeted compounds, enabling combinations of chemotherapy with magnetic and heat therapies for comprehensive cancer treatment. This review delves into electrospinning preparation techniques and drug delivery methods tailored to various cancers, foreseeing their promising roles in cancer treatment.
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Affiliation(s)
- Yaoyao Yang
- School of Materials and Chemistry, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China; (R.Z.); (Z.L.); (J.G.); (B.C.); (S.Z.)
| | | | | | | | | | | | - Dengguang Yu
- School of Materials and Chemistry, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China; (R.Z.); (Z.L.); (J.G.); (B.C.); (S.Z.)
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Li J, Zheng Y, Wang P, Zhang H. The alginate dialdehyde crosslinking on curcumin-loaded zein nanofibers for controllable release. Food Res Int 2024; 178:113944. [PMID: 38309870 DOI: 10.1016/j.foodres.2024.113944] [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: 10/16/2023] [Revised: 12/26/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
In this study, electrospun zein/alginate dialdehyde (AD) nanofibers were prepared by green crosslinking. The degree of crosslinking could reach 50.72 %, and the diameter of electrospun fibers ranged from 446.2 to 541.8 nm. The generation of AD and the bonding of crosslinking were further confirmed by the changes on characteristic peaks and conformational ratios in the infrared spectroscopy and secondary structure analysis. High concentrations of AD led to improved thermal stabilities, mechanical properties, and hydrophobicity. And the highly crosslinked nanofibers (Z-8) owned the highest elastic modulus (24.92 MPa), tensile strength (0.28 MPa), and elongation at break (8.14 %) among five samples. Moreover, Z-8 possessed a high swelling ratio of 5.45 g/g, and a low weight loss of 6.09 %. The samples could encapsulate curcumin efficiently and show controllable release behaviors based on different AD addition. And the oxidation resistance of nanofibers gradually improved, consistent with the release performances. This study indicated AD crosslinking favored the preparation and application of zein nanofibers, and the oxidized polysaccharide acted as the green crosslinking agent, which provided reference value for the application of polysaccharides in food-related electrospun materials.
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Affiliation(s)
- Jiawen Li
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yuanhao Zheng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Peng Wang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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Hu X, Jiang Q, Du L, Meng Z. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review. Carbohydr Polym 2023; 322:121328. [PMID: 37839840 DOI: 10.1016/j.carbpol.2023.121328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 07/23/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Qinbo Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Encapsulation of lycopene into electrospun nanofibers from whey protein isolate-Tricholoma lobayense polysaccharide complex stabilized emulsions: Structural characterization, storage stability, in vitro release, and cellular evaluation. Int J Biol Macromol 2023; 238:123993. [PMID: 36907295 DOI: 10.1016/j.ijbiomac.2023.123993] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/20/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
In this study, lycopene-loaded nanofibers were successfully fabricated by electrospinning of oil-in-water (O/W) emulsions stabilized by whey protein isolate-polysaccharide TLH-3 (WPI-TLH-3) complexes. The lycopene encapsulated in the emulsion-based nanofibers exhibited enhanced photostability and thermostability, and achieved improved targeted small intestine-specific release. The release of lycopene from the nanofibers followed Fickian diffusion mechanism in simulated gastric fluid (SGF) and first-order model in simulated intestinal fluid (SIF) with the enhanced release rates. The bioaccessibility and cellular uptake efficiency of lycopene in micelles by Caco-2 cells after in vitro digestion were significantly improved. The intestinal membrane permeability and transmembrane transport efficiency of lycopene in micelles across Caco-2 cells monolayer were greatly elevated, thus promoting the effective absorption and intracellular antioxidant activity of lycopene. This work opens a potential approach for electrospinning of emulsions stabilized by protein-polysaccharide complexes as a novel delivery system for liposoluble nutrients with enhanced bioavailability in functional food industries.
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11
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Preparation and physicochemical effects of zein nanofiber membrane encapsulated with citral/HP-β-CD inclusion complex and its application on cheese. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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12
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Rihova M, Lepcio P, Cicmancova V, Frumarova B, Hromadko L, Bureš F, Vojtova L, Macak JM. The centrifugal spinning of vitamin doped natural gum fibers for skin regeneration. Carbohydr Polym 2022; 294:119792. [DOI: 10.1016/j.carbpol.2022.119792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 06/24/2022] [Accepted: 06/25/2022] [Indexed: 11/17/2022]
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13
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Electrospun functional polymeric nanofibers for active food packaging: A review. Food Chem 2022; 391:133239. [DOI: 10.1016/j.foodchem.2022.133239] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 04/27/2022] [Accepted: 05/15/2022] [Indexed: 12/13/2022]
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14
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Fabrication of aerogel-templated oleogels from alginate-gelatin conjugates for in vitro digestion. Carbohydr Polym 2022; 291:119603. [DOI: 10.1016/j.carbpol.2022.119603] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/16/2022] [Accepted: 05/06/2022] [Indexed: 11/19/2022]
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15
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Manzoor A, Dar AH, Pandey VK, Shams R, Khan S, Panesar PS, Kennedy JF, Fayaz U, Khan SA. Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review. Int J Biol Macromol 2022; 213:987-1006. [PMID: 35705126 DOI: 10.1016/j.ijbiomac.2022.06.044] [Citation(s) in RCA: 67] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/28/2022] [Accepted: 06/08/2022] [Indexed: 12/16/2022]
Abstract
Hydrogels are ideal for various food applications because of their softness, elasticity, absorbent nature, flexibility, and hygroscopic nature. Polysaccharide hydrogels are particularly suitable because of the hydrophilic nature, their food compatibility, and their non-immunogenic character. Such hydrogels offer a wide range of successful applications such as food preservation, pharmaceuticals, agriculture, and food packaging. Additionally, polysaccharide hydrogels have proven to play a significant role in the formulation of food flavor carrier systems, thus diversifying the horizons of newer developments in food processing sector. Polysaccharide hydrogels are comprised of natural polymers such as alginate, chitosan, starch, pectin and hyaluronic acid when crosslinked physically or chemically. Hydrogels with interchangeable, antimicrobial and barrier properties are referred to as smart hydrogels. This review brings together the recent and relevant polysaccharide research in these polysaccharide hydrogel applications areas and seeks to point the way forward for future research and interventions. Applications in carrying out the process of flavor carrier system directly through their incorporation in food matrices, broadening the domain for food application innovations. The classification and important features of polysaccharide-based hydrogels in food processing are the topics of the current review study.
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Affiliation(s)
- Arshied Manzoor
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, 202002, UP, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India.
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, 226026, UP, India
| | - Rafeeya Shams
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India
| | - Sadeeya Khan
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology Longowal, 148106, Punjab, India
| | - John F Kennedy
- Chembiotech Laboratories, Kyrewood House, Tenbury Wells, Worcestershire WR15 8SG, United Kingdom
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir 190025, India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India
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16
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Cai Y, Chen B, Zeng D, Huang L, Xiao C, Zhao X, Zhao M, Zhao Q, Van der Meeren P. Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity. Food Chem 2022; 383:132428. [PMID: 35182872 DOI: 10.1016/j.foodchem.2022.132428] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 02/06/2022] [Accepted: 02/08/2022] [Indexed: 11/04/2022]
Abstract
Insoluble soybean fiber with few proteins, which is extracted from defatted okara by homogeneous combined with alkali treatment, was used to prepare concentrated emulsions. Firstly, insoluble soybean fiber extracted under pH12 was used to fabricate concentrated emulsions containing various particle concentrations and oil volume fractions and the optimized condition was obtained. Subsequently, insoluble soybean fiber extracted under pH12 followed by different homogeneous strengths were utilized. Concentrated emulsions stabilized by insoluble soybean fiber that was subjected to stronger homogenization presented lower absolute values of the ζ-potential about -47.7 mV and average droplet sizes of 37.0 μm approximately. Moreover, these emulsions exhibited a higher viscosity and elastic modulus, thereby providing better stability and less pronounced environmental sensitivities towards either pH 5 or 100 mM NaCl. Overall, results revealed that insoluble soybean fiber with few protein, especially subjected to homogenization during fiber extraction, was well suited to fabricate concentrated emulsions.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium
| | - Bifen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Di Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chuqiao Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiujie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium
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17
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Başyiğit B, Yücetepe M, Akyar G, Karaaslan A, Karaaslan M. Enhancing thermal and emulsifying resilience of pomegranate fruit protein with gum Arabic conjugation. Colloids Surf B Biointerfaces 2022; 215:112516. [PMID: 35489318 DOI: 10.1016/j.colsurfb.2022.112516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/16/2022] [Accepted: 04/21/2022] [Indexed: 01/13/2023]
Abstract
In this study, a controlled Maillard reaction was carried out to conjugate gum Arabic (GA) polymer to pomegranate protein isolate (PPI). The Maillard conjugates (MCs) were visualized by SEM and authenticity of the conjugates was assessed by NMR, FTIR, and XRD. To reveal the effect of the Maillard conjugation on the quality attributes of PPI, functional properties, thermal stability, and emulsifying behaviors of PPI and MCs were investigated. The oil binding capacity of conjugated protein (370.52%) was higher than that of protein alone (208.19%). While GA and PPI were completely degraded or decomposed at a temperature of 1000 °C, the MCs retained approximately half of the initial mass. MCs displayed higher emulsifying activity (42.71 m2/g) and emulsifying stability (90.17 (ESI30)), compared to PPI (32.61 m2/g) and (72.25 (ESI30)). Stability coefficient was significantly improved and reached from 0.64 R to 0.95 R with the usage of MCs in the emulsions. A lower centrifugal precipitation rate was determined in MCs emulsions (28.26%) compared to PPI emulsions (45.42%). Utilization of MCs instead of protein alone as a stabilizer in the oil-in-water emulsions was a logical approach for increasing their stability against environmental degradations including freeze-thaw cycle, pH, ionic, and temperature stress.
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Affiliation(s)
- Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Gülbahar Akyar
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, 63200 Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey.
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18
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Falsafi SR, Rostamabadi H, Samborska K, Mirarab S, Rashidinejhad A, Jafari SM. Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes. Pharmacol Res 2022; 178:106164. [PMID: 35272044 DOI: 10.1016/j.phrs.2022.106164] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/04/2022] [Accepted: 03/04/2022] [Indexed: 01/22/2023]
Abstract
As unique biopolymeric architectures, covalently and electrostatically protein-polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their featured structures and unique physicochemical attributes. PRO-POL systems (i. e, microscopic /nano-dimensional multipolymer particles, molecularly conjugated vehicles, hydrogels/nanogels/oleogels/emulgels, biofunctional films, multilayer emulsion-based delivery systems, particles for Pickering emulsions, and multilayer coated liposomal nanocarriers) possess a number of outstanding attributes, like biocompatibility, biodegradability, and bioavailability with low toxicity that qualify them as powerful agents for the delivery of different bioactive ingredients. To take benefits from these systems, an in-depth understanding of the chemical conjugates and physical complexes of the PRO-POL systems is crucial. In this review, we offer a comprehensive study concerning the unique properties of covalently/electrostatically PRO-POL systems and introduce emerging platforms to fabricate relevant nanocarriers for encapsulation of bioactive components along with a subsequent sustained/controlled release.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
| | - Katarzyna Samborska
- Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Warsaw, Poland
| | - Saeed Mirarab
- Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, P.O. Box 578, Sari, Iran
| | - Ali Rashidinejhad
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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19
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Jiang Q, Li P, Ji M, Du L, Li S, Liu Y, Meng Z. Synergetic effects of water-soluble polysaccharides for intensifying performances of oleogels fabricated by oil-absorbing cryogels. Food Chem 2022; 372:131357. [PMID: 34655833 DOI: 10.1016/j.foodchem.2021.131357] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 09/05/2021] [Accepted: 10/04/2021] [Indexed: 12/17/2022]
Abstract
Oleogels were prepared by the cryogel-templated method from porous cryogels, which were co-structured using hydroxypropyl-methylcellulose and structural enhancers (such as flaxseed gum, κ-carrageenan, carboxymethyl-cellulose, arabic gum, and guar gum). The hardness, network density, pore size, pore volume, and SEM micrographs of cryogels showed that κ-carrageenan and flaxseed gum could keep the integrity of aqueous foams during freeze-drying and endow cryogels with the high hardness and content to hold oils (>98%). Oil absorption curves indicated that flaxseed gum and guar gum-enhanced cryogels provided the fastest oil absorption rate due to bigger pores. The absorption model was fitted well with all experimental data. Physical and mechanical properties of cryogels were positively related to the rheological property and oil bonding capacity of oleogels. κ-carrageenan and flaxseed gum were more suitable as structural enhancers to improve hydroxypropyl-methylcellulose-based cryogels for preparing oleogels to replace plastic fats in foods.
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Affiliation(s)
- Qinbo Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Peiyuan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Meiru Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Shaoyang Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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20
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Wang S, Liu X, Zhao G, Li Y, Yang L, Zhu L, Liu H. Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110849] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Ricaurte L, Perea-Flores MDJ, Méndez-Méndez JV, Santagapita PR, Quintanilla-Carvajal MX. Compound distribution, structural analysis and nanomechanical properties of nanofibers loaded with high-oleic palm oil nanoemulsions for packaging application. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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22
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Xi Y, Zhang A, Wang Z, Farooq S, Zhang C, Wu L, Zhang H. Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes. Front Nutr 2021; 8:782212. [PMID: 34926555 PMCID: PMC8671835 DOI: 10.3389/fnut.2021.782212] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Accepted: 11/01/2021] [Indexed: 01/03/2023] Open
Abstract
The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m2, respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.
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Affiliation(s)
- Yuhang Xi
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Aiping Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shahzad Farooq
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Cen Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Liangru Wu
- China National Bamboo Research Center, Hangzhou, China
| | - Hui Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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23
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Luo S, Saadi A, Fu K, Taxipalati M, Deng L. Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6355-6367. [PMID: 33969891 DOI: 10.1002/jsfa.11306] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/30/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND In recent years, there has been considerable interest in the use of biopolymer electrospun nanofibers for various food applications due to the biocompatibility, biodegradability, and high loading capacity. Herein, we fabricated and characterized novel hybrid electrospun fibers from dextran (50%, w/v) and zein (0-30%, w/v) solutions, and the effects of various zein concentrations on the properties of the hybrid electrospun fibers were investigated. RESULTS When zein was added at low concentrations (5% and 10%), dextran and zein showed poor miscibility, as reflected by significantly decreased viscosity of the solutions, and the poor mechanical properties of the derived fiber membranes. When zein was added at medium concentrations (15-25%), hydrogen bonds were formed between dextran and zein molecules, as indicated by the red shift of Fourier-transform infrared bands and β-sheet to α-helix structural transformations. The fiber membranes electrospun from a solution with 25% zein showed the most hydrophobic surface, with a water contact angle of 116.9°. The homogenous dispersion of dextran and zein resulted in improved mechanical properties for fibers electrospun from a solution with 30% zein. Curcumin encapsulating dextran/zein electrospun fibers exhibited effective radical scavenging activity and ferric reducing power, along with the desired controlled release behavior for curcumin delivery. CONCLUSION Food grade dextran/zein hybrid electrospun fibers demonstrated tunable properties, and appear to be promising as delivery systems for bioactive and edible antimicrobial food packaging. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Shiyuan Luo
- College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-Light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi, China
| | - Abdullah Saadi
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Kai Fu
- College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-Light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi, China
| | - Maierhaba Taxipalati
- Department of Modern Agriculture, Turpan Vocational and Technical College, Turpan, China
| | - Lingli Deng
- College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-Light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi, China
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24
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Cai M, Zhang G, Li C, Chen X, Cui H, Lin L. Pleurotus eryngii polysaccharide nanofiber containing pomegranate peel polyphenol/chitosan nanoparticles for control of E. coli O157:H7. Int J Biol Macromol 2021; 192:939-949. [PMID: 34662654 DOI: 10.1016/j.ijbiomac.2021.10.069] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 10/06/2021] [Accepted: 10/09/2021] [Indexed: 02/07/2023]
Abstract
Pomegranate peel polyphenols (PPP), which are natural, safe, and green antibacterial agents, were introduced and embedded in chitosan to form stable nanoparticles. The PPP@chitosan nanoparticles (PPP@CNPs) were further electrospun into nanofibers based on Pleurotus eryngii polysaccharide (PEP). The preferable distribution of particle size, polydispersity index, and zeta potential was realized through the addition of PPP at 3 mg/mL, which achieved the highest encapsulation rate of 23.71 ± 0.51%. The tensile strength and elongation at break of nanofibers reached 15.76 MPa and 0.69% with the addition of 1% PEP through electrospinning. The results of scanning electron microscopy (SEM) and atomic force microscopy (AFM) demonstrated that the addition of nanoparticles increased the diameter of PEP nanofibers from 148 nm to 163 nm, and the surface roughness of the fibers also increased. Meanwhile, the addition of nanoparticles improved the thermal stability of PEP nanofibers. PPP@CNPs/PEP nanofibers can inhibit the growth of E. coli O157:H7 on pork and cucumber surfaces during the five-days storage, and the inhibition rates were all above 95%. Besides, the nanofibers did not have any impact on the color and texture of foods.
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Affiliation(s)
- Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Gang Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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25
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Characterization of core-shell nanofibers electrospun from bilayer gelatin/gum Arabic O/W emulsions crosslinked by genipin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106854] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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27
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Taktak W, Nasri R, López-Rubio A, Chentir I, Gómez-Mascaraque LG, Boughriba S, Nasri M, Karra-Chaâbouni M. Design and characterization of novel ecofriendly European fish eel gelatin-based electrospun microfibers applied for fish oil encapsulation. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.03.031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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28
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Tang Y, Gao C, Zhang Y, Tang X. The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratio between chitosan and sodium alginate. Int J Biol Macromol 2021; 183:1402-1409. [PMID: 34019920 DOI: 10.1016/j.ijbiomac.2021.05.098] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/13/2021] [Accepted: 05/15/2021] [Indexed: 01/21/2023]
Abstract
The purpose of this study was to further improve the physiochemical stability of the chitosan (CS) particle-stabilized Pickering emulsion by coating with sodium alginate (SA). The effect of different mass ratios of CS and SA (1:0.5-1:2) on the microstructure, rheology and the stability of the emulsions were comprehensively evaluated by various methods such as optical microscope, scanning electron microscope, rheometer, and low-field nuclear magnetism. The multilayer emulsion with low content of SA (CS:SA = 1:0.5) presented bridging flocculation. If SA concentration was high (CS:SA = 1:1-1:2), the surface of the Pickering emulsion droplets was completely covered by the SA. At this time, multilayer emulsion droplets became stable due to strong electrostatic and/or steric repulsion. Too high SA concentration (CS:GA = 1:2) might also promote the accumulation of moisture. In addition, the CS/SA multilayer emulsion showed higher coalescence stability under different environmental treatments but its creaming stability and flocculation stability were still sensitive to pH (2, 4 and 10), temperature (4 °C and 80 °C) and ionic strength (300-500 mM). In all, the addition of the proper level SA (CS:GA = 1:1-1:2) could increase the stability of CS particle-stabilized Pickering emulsion.
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Affiliation(s)
- Yang Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Yan Zhang
- Hebei Key Laboratory of Food Safety, Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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29
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Effect of Tannic Acid Concentration on the Physicochemical, Thermal, and Antioxidant Properties of Gelatin/Gum Arabic–Walled Microcapsules Containing Origanum onites L. Essential Oil. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02633-y] [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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30
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Electrospinning of double-layer chitosan-flaxseed mucilage nanofibers for sustained release of Ziziphora clinopodioides essential oil and sesame oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110812] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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31
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Alehosseini E, Jafari SM, Shahiri Tabarestani H. Production of d-limonene-loaded Pickering emulsions stabilized by chitosan nanoparticles. Food Chem 2021; 354:129591. [PMID: 33756315 DOI: 10.1016/j.foodchem.2021.129591] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 02/03/2021] [Accepted: 03/06/2021] [Indexed: 02/07/2023]
Abstract
Recently, Pickering emulsions have been considered as an efficient method to maintain and protect the functional properties of essential oils against the harsh conditions. In this research, the encapsulation of d-limonene, as an aromatic component with several distinct properties, was conducted through optimizing the production of Pickering emulsions stabilized by chitosan nanoparticles (CSNPs) and using the response surface methodology; independent variables were different concentrations of CSNPs (0.43, 0.25, and 0.07% w/v) and ratio of d-limonene to Pickering emulsions (5, 15, and 25%). The stability of the emulsions increased at higher contents of the CSNPs. By increasing the concentration of CSNPs and ratio of d-limonene to Pickering emulsion, viscosity of Pickering emulsions was considerably increased. Considering the chemical interactions, thermal behaviors, and crystallinity of samples, CSNPs can be used as an appropriate stabilizer for d-limonene-loaded emulsions and a food grade delivery carrier for the bioactive compounds.
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Affiliation(s)
- Elham Alehosseini
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Hoda Shahiri Tabarestani
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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32
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Ding M, Zhang T, Zhang H, Tao N, Wang X, Zhong J. Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.04.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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33
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Wang S, Yang J, Shao G, Liu J, Wang J, Yang L, Li J, Liu H, Zhu D, Li Y, Jiang L. pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106075] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Chen XW, Sun SD, Ma CG, Yang XQ. Oil-Water Interfacial-Directed Spontaneous Self-Assembly of Natural Quillaja Saponin for Controlling Interface Permeability in Colloidal Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13854-13862. [PMID: 33166459 DOI: 10.1021/acs.jafc.0c04431] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Assembly of amphiphiles at the interface of two immiscible fluids is of great scientific and technological interest in offering efficient routes to smart vehicles for functional deliveries. Natural Quillaja saponin (QS) has gathered widespread interest within the scientific community as a result of its unique interfacial properties. Herein, spontaneously interface-driven self-assembly (SIDSA) of QS at the oil-water interface was systematically studied by morphology and spectroscopy. It was found to self-assemble into a micrometer-scale network in helical fibers by combined intermolecular π-π stacking and hydrogen bonding among saponins at the liquid-liquid interface. From SIDSA, multilayer films on the surfaces of dispersed droplets were formed and enhanced emulsion stability. Interfacial QS-based films on droplet surfaces were also shown to confine interfacial diffusion processes by serving as transport barriers. Furthermore, they can be exploited to control the release of volatiles from the dispersed liquid phase by regulating the interface film, which is shown by molecular dynamics to occur through a hydrogen-bonded mechanism. These results provide new insight into the interfacial assembly structure that can enable unique controllable release in a broad range of applications in food, beverages, pharmaceuticals, and cosmetics.
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Shang-De Sun
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Xiao-Quan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
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35
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Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105980] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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36
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Zhong M, Xie F, Zhang S, Sun Y, Qi B, Li Y. Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105891] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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37
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Electrospun fibers based on carbohydrate gum polymers and their multifaceted applications. Carbohydr Polym 2020; 247:116705. [PMID: 32829833 DOI: 10.1016/j.carbpol.2020.116705] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/12/2020] [Accepted: 06/28/2020] [Indexed: 12/29/2022]
Abstract
Electrospinning has garnered significant attention in view of its many advantages such as feasibility for various polymers, scalability required for mass production, and ease of processing. Extensive studies have been devoted to the use of electrospinning to fabricate various electrospun nanofibers derived from carbohydrate gum polymers in combination with synthetic polymers and/or additives of inorganic or organic materials with gums. In view of the versatility and the widespread choice of precursors that can be deployed for electrospinning, various gums from both, the plants and microbial-based gum carbohydrates are holistically and/or partially included in the electrospinning solution for the preparation of functional composite nanofibers. Moreover, our strategy encompasses a combination of natural gums with other polymers/inorganic or nanoparticles to ensue distinct properties. This early established milestone in functional carbohydrate gum polymer-based composite nanofibers may be deployed by specialized researchers in the field of nanoscience and technology, and especially for exploiting electrospinning of natural gums composites for diverse applications.
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38
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Nano-hydroxyapatite incorporated gelatin/zein nanofibrous membranes: Fabrication, characterization and copper adsorption. Int J Biol Macromol 2020; 154:1478-1489. [DOI: 10.1016/j.ijbiomac.2019.11.029] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 11/04/2019] [Accepted: 11/04/2019] [Indexed: 12/26/2022]
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39
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Rostamabadi H, Assadpour E, Tabarestani HS, Falsafi SR, Jafari SM. Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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40
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Wang P, Li Y, Zhang C, Que F, Weiss J, Zhang H. Characterization and antioxidant activity of trilayer gelatin/dextran-propyl gallate/gelatin films: Electrospinning versus solvent casting. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109536] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Deng L, Li Y, Zhang A, Zhang H. Characterization and physical properties of electrospun gelatin nanofibrous films by incorporation of nano-hydroxyapatite. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105640] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Edible gelatin-based nanofibres loaded with oil encapsulating high-oleic palm oil emulsions. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124673] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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43
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Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105490] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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44
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Zhang C, Li Y, Wang P, Zhang H. Electrospinning of nanofibers: Potentials and perspectives for active food packaging. Compr Rev Food Sci Food Saf 2020; 19:479-502. [DOI: 10.1111/1541-4337.12536] [Citation(s) in RCA: 151] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 11/20/2019] [Accepted: 12/16/2019] [Indexed: 02/07/2023]
Affiliation(s)
- Cen Zhang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Yang Li
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Peng Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Hui Zhang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang University Hangzhou China
- Ningbo Research InstituteZhejiang University Ningbo China
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45
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Yan T, Song B, Pei X, Cui Z, Binks BP, Yang H. Widely Adaptable Oil-in-Water Gel Emulsions Stabilized by an Amphiphilic Hydrogelator Derived from Dehydroabietic Acid. Angew Chem Int Ed Engl 2020; 59:637-641. [PMID: 31670436 DOI: 10.1002/anie.201907774] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 10/18/2019] [Indexed: 12/25/2022]
Abstract
A surfactant, R-6-AO, derived from dehydroabietic acid has been synthesized. It behaves as a highly efficient low-molecular-weight hydrogelator with an extremely low critical gelation concentration (CGC) of 0.18 wt % (4 mm). R-6-AO not only stabilizes oil-in-water (O/W) emulsions at concentrations above its critical micelle concentration (cmc) of 0.6 mm, but also forms gel emulsions at concentrations beyond the CGC with the oil volume fraction freely adjustable between 2 % and 95 %. Cryo-TEM images reveal that R-6-AO molecules self-assemble into left-handed helical fibers with cross-sectional diameters of about 10 nm in pure water, which can be turned to very stable hydrogels at concentrations above the CGC. The gel emulsions stabilized by R-6-AO can be prepared with different oils (n-dodecane, n-decane, n-octane, soybean oil, olive oil, tricaprylin) owing to the tricyclic diterpene hydrophobic structure in their molecules that enables them to adopt a unique arrangement in the fibers.
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Affiliation(s)
- Tingting Yan
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, P. R. China
| | - Binglei Song
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, P. R. China
| | - Xiaomei Pei
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, P. R. China
| | - Zhenggang Cui
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, P. R. China
| | - Bernard P Binks
- Department of Chemistry and Biochemistry, University of Hull, Hull, HU6 7RX, UK
| | - Hengquan Yang
- School of Chemistry and Chemical Engineering, Shanxi University, Taiyuan, 030006, P. R. China
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46
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Granato D, Barba FJ, Bursać Kovačević D, Lorenzo JM, Cruz AG, Putnik P. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annu Rev Food Sci Technol 2020; 11:93-118. [PMID: 31905019 DOI: 10.1146/annurev-food-032519-051708] [Citation(s) in RCA: 227] [Impact Index Per Article: 56.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.
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Affiliation(s)
- Daniel Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-0250 Espoo, Finland;
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science, Education and Technology of Rio de Janeiro (IFRJ), 20260-100 Rio de Janeiro, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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47
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Yan T, Song B, Pei X, Cui Z, Binks BP, Yang H. Widely Adaptable Oil‐in‐Water Gel Emulsions Stabilized by an Amphiphilic Hydrogelator Derived from Dehydroabietic Acid. Angew Chem Int Ed Engl 2019. [DOI: 10.1002/ange.201907774] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Tingting Yan
- The Key Laboratory of Synthetic and Biological ColloidsMinistry of EducationSchool of Chemical and Material EngineeringJiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 P. R. China
| | - Binglei Song
- The Key Laboratory of Synthetic and Biological ColloidsMinistry of EducationSchool of Chemical and Material EngineeringJiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 P. R. China
| | - Xiaomei Pei
- The Key Laboratory of Synthetic and Biological ColloidsMinistry of EducationSchool of Chemical and Material EngineeringJiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 P. R. China
| | - Zhenggang Cui
- The Key Laboratory of Synthetic and Biological ColloidsMinistry of EducationSchool of Chemical and Material EngineeringJiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 P. R. China
| | - Bernard P. Binks
- Department of Chemistry and BiochemistryUniversity of Hull Hull HU6 7RX UK
| | - Hengquan Yang
- School of Chemistry and Chemical EngineeringShanxi University Taiyuan 030006 P. R. China
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