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Shen J, Zhang M, Yang C. Microencapsulation of ginger essential oil using mung bean protein isolate-chitosan complex coacervates: Application in the preservation of crab meatballs and the prediction of shelf life. Food Chem 2024; 449:139263. [PMID: 38657553 DOI: 10.1016/j.foodchem.2024.139263] [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: 10/28/2023] [Revised: 03/24/2024] [Accepted: 04/03/2024] [Indexed: 04/26/2024]
Abstract
Crab meatballs with more unsaturated fat tend to spoil. Ginger essential oil (GEO) with oxidation resistance was encapsulated into microcapsules (GM) by complex cohesion of mung bean protein isolate (MBPI) and chitosan (CS) in a ratio of 8:1 at pH = 6.4, encapsulation efficiency (EE) and payload (PL) of GM (D50 = 26.16 ± 0.45 μm) with high thermal stability were 78.35 ± 1.02% and 55.43 ± 0.64%. GM (0.6%, w/w) did not interfere with the original flavor of crab meatballs, and lowered values of pH, thiobarbituric acid reactive substances (TBARS) and total bacteria counts (TBC) of the products than those spiked with GEO and the control. The prediction accuracy of the logistic first-order growth kinetic equation in line with TBC (2.84%) was better than that of zero-order and Arrhenius coupled equation based on pH (7.48%) and TBARS (5.94%), but all of them could predict the shelf life of crab meatballs containing GM stored at 4-25 °C.
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Affiliation(s)
- Ju Shen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Chaohui Yang
- Yechun Food Production and Distribution Co., Ltd, 225000 Yangzhou, Jiangsu, China
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2
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Wen C, Lin X, Tang J, Fan M, Liu G, Zhang J, Xu X. New perspective on protein-based microcapsules as delivery vehicles for sensitive substances: A review. Int J Biol Macromol 2024; 270:132449. [PMID: 38777020 DOI: 10.1016/j.ijbiomac.2024.132449] [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: 04/06/2024] [Revised: 05/12/2024] [Accepted: 05/15/2024] [Indexed: 05/25/2024]
Abstract
Sensitive substances have attracted wide attention due to their rich functional activities, such as antibiosis activities, antioxidant activities and prevent disease, etc. However, the low stability of sensitive substances limits their bioavailability and functional activities. Protein-based microcapsules can encapsulate sensitive substances to improve their adverse properties due to their good stability, strong emulsifying ability and wide source. Therefore, it is necessary to fully elaborate and summarize protein-based microcapsules to maximize their potential benefits in nutritional interventions. The focus of this review is to highlight the classification of protein-based microcapsules. In addition, the principles, advantages and disadvantages of preparation methods for protein-based microcapsules are summarized. Some novel preparation methods for protein-based microcapsules are also emphasized. Moreover, the mechanism of protein-based microcapsules that release sensitive substances in vitro is elucidated and summarized. Furthermore, the applications of protein-based microcapsules are outlined. Protein-based microcapsules can effectively encapsulate sensitive substances, which improve their bioavailability, and provide protective effects during storage and gastrointestinal digestion. In addition, microcapsules can improve the sensory quality of food and enhance its stability. The performance of protein-based microcapsules for delivering sensitive substances is influenced by factors such as protein type, the ratio between protein ratio and the other wall material, the preparation process, etc. Future research should focus on the new composite protein-based microcapsule delivery system, which can be applied to in vivo research and have synergistic effects and precise nutritional functions. In summary, protein-based microcapsules have broader research prospects in the functional foods and nutrition field.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xinying Lin
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Jialuo Tang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Meidi Fan
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China.
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3
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Hamid S, Oukil NF, Moussa H, Mahdjoub MM, Djihad N, Berrabah I, Bouhenna MM, Chebrouk F, Hentabli M. Enhancing basil essential oil microencapsulation using pectin/casein biopolymers: Optimization through D-optimal design, controlled release modeling, and characterization. Int J Biol Macromol 2024; 265:130948. [PMID: 38503374 DOI: 10.1016/j.ijbiomac.2024.130948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 03/21/2024]
Abstract
A D-optimal design was employed to optimize the microencapsulation (MEC) of basil essential oil (BEO) within a biopolymer matrix using the complex coacervation technique. BEO microcapsules (BEO-MCs) obtained under the optimal conditions exhibited high yield and efficiency with 80.45 ± 0.01 % and 93.10 ± 0.18 %, respectively. The successful MEC of BEO with an average particle size of 4.81 ± 2.86 μm was confirmed by ATR-FTIR, X-RD, and SEM analyses. Furthermore, the thermal stability of BEO-MCs was assessed using TGA-DSC analysis, which provided valuable insights into the MC's thermal stability. Furthermore, the proposed model, with a high R2 value (0.99) and low RMSE (1.56 %), was the most suitable one among the tested models for the controlled release kinetics of the optimal BEO-MCs under simulated gastrointestinal conditions. The successful optimization of BEO MEC using biopolymers through the D-optimal design could be a promising avenue for food and pharmaceutical industries, providing new strategies for the development of effective products.
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Affiliation(s)
- Sarah Hamid
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria.
| | - Naima Fadloun Oukil
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Hamza Moussa
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Malik Mohamed Mahdjoub
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Nadjet Djihad
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Ismail Berrabah
- Laboratoire des Matériaux Polymères Avancés (LMPA), Faculté de Technologie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Mustapha Mounir Bouhenna
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP384, Bou-Ismail, Tipaza 42004, Algeria
| | - Farid Chebrouk
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP384, Bou-Ismail, Tipaza 42004, Algeria
| | - Mohamed Hentabli
- Laboratoire de Biomatériaux et Phénomènes de Transport (LBMPT), Université Yahia Fares de Médéa, Médéa 26000, Algeria
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4
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Kang H, Fan T, Lin Z, Shi Y, Xie X, Li L, Xiang S, Yuan X, Li X, Li B, Chai A. Development of chitosan/carrageenan macrobeads for encapsulation of Paenibacillus polymyxa and its biocontrol efficiency against clubroot disease in Brassica crops. Int J Biol Macromol 2024; 264:130323. [PMID: 38387628 DOI: 10.1016/j.ijbiomac.2024.130323] [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: 12/14/2023] [Revised: 02/15/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
Clubroot, caused by the obligate parasite Plasmodiophora brassicae, is one of the most important diseases of brassicas. The antagonistic bacterium Paenibacillus polymyxa ZF129 can suppress clubroot while its effectiveness is often unstable. To control clubroot more effectively, the macrobeads for controlled release of ZF129 were prepared using microencapsulation technology. Macrobeads with various ratios of chitosan (2 % w/w): carrageenan (0.3 % w/v) were prepared by an ionotropic gelation method and the bacteria ZF129 was loaded into macrobeads. The 1:1 chitosan: carrageenan showed the maximum swelling ratio (634 %), and the maximum survival rate (61.52 ± 1.12 %) after freeze-drying. Fourier transform infrared revealed the electrostatic interactions between chitosan and carrageenan. The macrobeads can efficiently release ZF129 strains into phosphate buffer solution and reach equilibrium in 48 h. The maximum number of bacteria cells to be released in the soil was observed after 25-30 days. The control efficacy of ZF129 macrobeads (chitosan: carrageenan, 1:1) and ZF129 culture against clubroot disease was 76.33 ± 3.65 % and 59.76 ± 4.43 % in greenhouse experiments, respectively and the control efficacy was calculated as 60.74 ± 5.00 % for ZF129 macrobeads and 40.94 ± 4.05 % for ZF129 culture under field experiments, respectively. The ZF129 macrobeads had significant growth-promoting effects on pak choi and Chinese cabbage. The encapsulation method described in this study is a prudent approach toward efficient biopesticides utilization with reduced environmental implications.
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Affiliation(s)
- Huajun Kang
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China; College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China
| | - Tengfei Fan
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zihan Lin
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yanxia Shi
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xuewen Xie
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Lei Li
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Sheng Xiang
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaowei Yuan
- Huasheng Seed Group Co., LTD, Qingzhou 262500, China
| | - Xingsheng Li
- Huasheng Seed Group Co., LTD, Qingzhou 262500, China
| | - Baoju Li
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Ali Chai
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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5
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Ma D, Yang B, Zhao J, Yuan D, Li Q. Advances in protein-based microcapsules and their applications: A review. Int J Biol Macromol 2024; 263:129742. [PMID: 38278389 DOI: 10.1016/j.ijbiomac.2024.129742] [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: 10/20/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.
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Affiliation(s)
- Donghui Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China.
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6
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Wang Y, Rehman A, Jafari SM, Shehzad Q, Yu L, Su Y, Wu G, Jin Q, Zhang H, Suleria HAR, Wang X. Micro/nano-encapsulation of marine dietary oils: A review on biomacromolecule-based delivery systems and their role in preventing cardiovascular diseases. Int J Biol Macromol 2024; 261:129820. [PMID: 38286385 DOI: 10.1016/j.ijbiomac.2024.129820] [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: 05/04/2023] [Revised: 01/07/2024] [Accepted: 01/26/2024] [Indexed: 01/31/2024]
Abstract
Marine-based dietary oils (MDOs), which are naturally obtained from different sources, have been scientifically recommended as potent functional bioactives owing to their therapeutic biological activities; however, they have exhibited plenty of health benefits. Though they are very sensitive to light, temperature, moisture, and oxygen, as well as being chemically unstable and merely oxidized, this may limit their utilization in food and pharmaceutical products. Miro- and nanoencapsulation techniques are considered to be the most promising tactics for enhancing the original characteristics, physiochemical properties, and therapeutic effects of entrapped MDOs. This review focuses on the biomacromolecule-stabilized micro/nanocarriers encompassing a wide range of MDOs. The novel-equipped polysaccharides and protein-based micro/nanocarriers cover microemulsions, microcapsules, nanoemulsions, and nanoliposomes, which have been proven to be encouraging candidates for the entrapment of diverse kinds of MDOs. In addition, the current state-of-the-art loading of various MDOs through polysaccharide and protein-based micro/nanocarriers has been comprehensively discussed and tabulated in detail. Biomacromolecule-stabilized nanocarriers, particularly nanoemulsions and nanoliposomes, are addressed as propitious nanocargos for protection of MDOs in response to thought-provoking features as well as delivering the successful, meticulous release to the desired sites. Gastrointestinal fate (GF) of biopolymeric micro/nanocarriers is fundamentally based on their centrifugation, dimension, interfacial, and physical properties. The external surface of epithelial cells in the lumen is the main site where the absorption of lipid-based nanoparticles takes place. MDO-loaded micro- and nanocarriers with biological origins or structural modifications have shown some novel applications that could be used as future therapies for cardiovascular disorders, thanks to today's cutting-edge medical technology. In the future, further investigations are highly needed to open new horizons regarding the application of polysaccharide and protein-based micro/nanocarriers in food and beverage products with the possibility of commercialization in the near future for industrial use.
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Affiliation(s)
- Yongjin Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Abdur Rehman
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Qayyum Shehzad
- School of Fundamental Sciences, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Le Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yijia Su
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC, Australia
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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7
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Mu J, Hu R, Tang Y, Dong W, Zhang Z. Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability. Int J Biol Macromol 2024; 256:128064. [PMID: 37967606 DOI: 10.1016/j.ijbiomac.2023.128064] [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: 01/26/2023] [Revised: 09/20/2023] [Accepted: 11/10/2023] [Indexed: 11/17/2023]
Abstract
This study developed a combination method between protein-polysaccharide complex coacervation and freezing drying for the preparation of green coffee oil (GCO) encapsulated powders. Different combinations of soy protein isolate, sodium caseinate, sodium carboxymethylcellulose, and sodium alginate were utilised as wall materials. The occurrence of complexation between the biopolymers were compared to the final emulsion of the individual protein and confirmed by fourier transform infrared spectrometry and X-ray diffraction. The mean diameter and estimated PDI of GCO microcapsules were 72.57-295.00 μm and 1.47-2.02, respectively. Furthermore, the encapsulation efficiency of GCO microcapsules was between 61.47 and 90.01 %. Finally, oxidation kinetics models of GCO and its microcapsules demonstrated that the zero-order model of GCO microcapsules was found to have a higher fit, which could better reflect the quality changes of GCO microcapsules during storage. Different combinations of proteins and polysaccharides exhibited effective oxidative stability against single proteins because of polysaccharide addition. This research revealed that soy protein isolate, sodium caseinate combined with polysaccharides can be used as a promising microencapsulating agent for microencapsulation of GCO, especially with sodium carboxymethylcellulose and sodium alginate, and provided useful information for the potential use of GCO in the development of powder food.
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Affiliation(s)
- Jingyi Mu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Yumei Tang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China.
| | - Zhenzhen Zhang
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China.
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8
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Udo T, Mummaleti G, Mohan A, Singh RK, Kong F. Current and emerging applications of carrageenan in the food industry. Food Res Int 2023; 173:113369. [PMID: 37803710 DOI: 10.1016/j.foodres.2023.113369] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied. With the emergence of novel food technologies, carrageenan's potential applications have been extensively explored alongside, including encapsulation, edible films/coatings, plant-based analogs, and 3D/4D printing. As the food technology evolves, the required functions of food ingredients have changed, and carrageenan is being investigated for its role in these new areas. However, there are many similarities in the use of carrageenan in both classic and emerging applications, and understanding the underlying principles of carrageenan will lead to a proper use of carrageenan in emerging food products. This review focuses on the potential of carrageenan as a food ingredient in these emerging technologies mainly based on papers published within the past five years, highlighting its functions and applications to better understand its role in food products.
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Affiliation(s)
- Toshifumi Udo
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Gopinath Mummaleti
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Anand Mohan
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Rakesh K Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA.
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9
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Wang L, Liu M, Guo P, Zhang H, Jiang L, Xia N, Zheng L, Cui Q, Hua S. Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes. Food Chem 2023; 414:135718. [PMID: 36827783 DOI: 10.1016/j.foodchem.2023.135718] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/13/2023] [Accepted: 02/14/2023] [Indexed: 02/22/2023]
Abstract
Although protein-polysaccharide complexes have shown tremendous potential in stabilizing high internal phase Pickering emulsions (HIPPEs), it is unclear whether coacervates have the same potential to be used as effective Pickering stabilizers. In this study, HIPPEs were prepared by ovalbumin (OVA)-pectin (PE) coacervates during the transition from coacervates to complexes. The results showed that enhanced OVA-PE interactions significantly affected the wettability and surface-tension reduction ability of the OVA-PE coacervates. At pH 2, the coacervate-stabilized HIPPEs exhibited smaller oil droplet sizes (21.3±2.3 μm), tighter droplet packing, and finer solid-like structures through the bridging of droplets and the generation of stronger gel-like network structures to prevent coalescence and lipid oxidation. The gastrointestinal digestion results proved that the OVA-PE coacervates promoted lipid hydrolysis and improved the bioaccessibility (from 19.7±0.7% to 36.5±2%) of curcumin-loaded HIPPEs. Our work provides new ideas for the development of biopolymer particles as effective Pickering stabilizers in the food industry.
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Affiliation(s)
- Lechuan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Panpan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Cui
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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10
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Raghav N, Vashisth C, Mor N, Arya P, Sharma MR, Kaur R, Bhatti SP, Kennedy JF. Recent advances in cellulose, pectin, carrageenan and alginate-based oral drug delivery systems. Int J Biol Macromol 2023:125357. [PMID: 37327920 DOI: 10.1016/j.ijbiomac.2023.125357] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 06/05/2023] [Accepted: 06/10/2023] [Indexed: 06/18/2023]
Abstract
Polymers-based drug delivery systems constitute one of the highly explored thrust areas in the field of the medicinal and pharmaceutical industries. In the past years, the properties of polymers have been modified in context to their solubility, release kinetics, targeted action site, absorption, and therapeutic efficacy. Despite the availability of diverse synthetic polymers for the bioavailability enhancement of drugs, the use of natural polymers is still highly recommended due to their easy availability, accessibility, and non-toxicity. The aim of the review is to provide the available literature of the last five years on oral drug delivery systems based on four natural polymers i.e., cellulose, pectin, carrageenan, and alginate in a concise and tabulated manner. In this review, most of the information is in tabulated form to provide easy accessibility to the reader. The data related to active pharmaceutical ingredients and supported components in different formulations of the mentioned polymers have been made available.
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Affiliation(s)
- Neera Raghav
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India.
| | - Chanchal Vashisth
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Nitika Mor
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Priyanka Arya
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Manishita R Sharma
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Ravinder Kaur
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | | | - John F Kennedy
- Chembiotech laboratories Ltd, Tenbury Wells, WR15 8FF, United Kingdom.
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11
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Díaz-Montes E. Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying: A Review. Polymers (Basel) 2023; 15:2659. [PMID: 37376305 DOI: 10.3390/polym15122659] [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: 03/28/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and retards the degradation of bioactive compounds by encapsulating them within a wall material. The resulting capsules exhibit diverse characteristics influenced by factors such as operating conditions (e.g., air temperature and feed rate) and the interactions between the bioactive compounds and the wall material. This review aims to compile recent research (within the past 5 years) on spray-drying for bioactive compound encapsulation, emphasizing the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de Mexico 07340, Mexico
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12
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Xue C, Pei Z, Wen P, Chin Y, Hu Y. Effects of pH and NaCl on the Spatial Structure and Conformation of Myofibrillar Proteins and the Emulsion Gel System—Insights from Computational Molecular Dynamics on Myosin of Golden Pompano. Gels 2023; 9:gels9040270. [PMID: 37102882 PMCID: PMC10137719 DOI: 10.3390/gels9040270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, the effects of pH and NaCl concentrations on the structure of golden pompano myosin and emulsion gel were analyzed using SEM in combination with molecular dynamics simulations (MDS). The microscopic morphology and spatial structure of myosin were investigated at different pH (3.0, 7.0, and 11.0) and NaCl concentrations (0.0, 0.2, 0.6, and 1.0 M), and their effects on the stability of emulsion gels were discussed. Our results show that pH had a greater effect on the microscopic morphology of myosin than NaCl. The MDS results show that under the condition of pH 7.0 and 0.6 M NaCl, the myosin expanded and experienced significant fluctuations in its amino acid residues. However, NaCl showed a greater effect on the number of hydrogen bonds than pH. Although changes in pH and NaCl concentrations only slightly altered the secondary structures in myosin, they, nevertheless, significantly influenced the protein spatial conformation. The stability of the emulsion gel was affected by pH changes but not NaCl concentrations, which only affect the rheology. The best elastic modulus G″ of the emulsion gel was obtained at pH 7.0 and 0.6 M NaCl. Based on the results, we conclude that pH changes have a greater influence than NaCl concentrations on the spatial structure and conformation of myosin, contributing to the instability of its emulsion gel state. The data from this study would serve as a valuable reference for emulsion gel rheology modification in future research.
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Li S, Lin S, Jiang P, Bao Z, He X, Sun N. Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:524-533. [PMID: 36054511 DOI: 10.1002/jsfa.12163] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 07/20/2022] [Accepted: 08/03/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The contribution and mechanism of κ-/ι-carrageenan (CG) with different hydration characteristics on the gelling properties of shrimp myofibrillar protein (MP) gelation was studied. RESULTS The gel strength, water-holding capacity and viscoelastic properties of MP gels were significantly enhanced by 1.0% κ-/ι-CG (P < 0.05), but the microstructure showed that excessive carrageenan caused fragmentation of the gel network and a corresponding decrease in gel properties. Compared to MP-ιCG, MP-κCG showed larger breaking force and shorter breaking distance, thus enhancing the hardness and brittleness of the gel, which might be ascribed to a reinforced network skeleton and a tighter binding of κCG-myosin. However, MP-ιCG stabilized more moisture in the gel network, thereby improving the tenderness of the gel, which might be related to the electrostatic repulsion observed between the sulfate groups of ιCG and the myosin observed by molecular docking. In addition, the β-sheet content and intermolecular interactions might be positively correlated with gel properties. CONCLUSION In this study, a composite gel system was constructed based on the interaction of MP and CG. The quality differences of two kinds of CG-MP gels were clarified, which will provide guidance for the application of different kinds of carrageenan and the development of recombinant meat products with specific quality. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shuang Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, PR China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, PR China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, PR China
| | - Xueqing He
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, PR China
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14
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Microencapsulation of Rose Essential Oil Using Perilla Protein Isolate-Sodium Alginate Complex Coacervates and Application of Microcapsules to Preserve Ground Beef. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02944-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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15
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Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Perez-Palacios T, Ruiz-Carrascal J, Solomando JC, de-la-Haba F, Pajuelo A, Antequera T. Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment. Foods 2022; 11:3291. [PMID: 37431039 PMCID: PMC9601459 DOI: 10.3390/foods11203291] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/15/2022] [Accepted: 10/18/2022] [Indexed: 09/28/2023] Open
Abstract
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. However, despite recent developments in the field, no specific review focusing on these topics has been published in the last few years. This work aimed to review the most recent developments in the microencapsulation of fish oil and natural antioxidant compounds. The impact of the wall material and the procedures on the quality of the microencapsulates were preferably evaluated, while their addition to foods has only been studied in a few works. The homogenization technique, the wall-material ratio and the microencapsulation technique were also extensively studied. Microcapsules were mainly analyzed for size, microencapsulation efficiency, morphology and moisture, while in vitro digestion, flowing properties, yield percentage and Fourier transform infrared spectroscopy (FTIR) were used more sparingly. Findings highlighted the importance of optimizing the most influential variables of the microencapsulation procedure. Further studies should focus on extending the range of analytical techniques upon which the optimization of microcapsules is based and on addressing the consequences of the addition of microcapsules to food products.
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Affiliation(s)
- Trinidad Perez-Palacios
- Meat and Meat Product University Institute (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
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17
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The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107799] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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Pei Z, Wang H, Xia G, Hu Y, Xue C, Lu S, Li C, Shen X. Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation. Food Chem 2022; 403:134424. [DOI: 10.1016/j.foodchem.2022.134424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 09/22/2022] [Accepted: 09/25/2022] [Indexed: 10/14/2022]
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19
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Wang H, Pei Z, Xue C, Cao J, Shen X, Li C. Comparative Study on the Characterization of Myofibrillar Proteins from Tilapia, Golden Pompano and Skipjack Tuna. Foods 2022; 11:foods11121705. [PMID: 35741902 PMCID: PMC9222683 DOI: 10.3390/foods11121705] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 06/05/2022] [Accepted: 06/06/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, the physicochemical properties, functional properties and N-glycoproteome of tilapia myofibrillar protein (TMP), golden pompano myofibrillar protein (GPMP) and skipjack tuna myofibrillar protein (STMP) were assessed. The microstructures and protein compositions of the three MPs were similar. TMP and GPMP had higher solubility, sulfhydryl content and endogenous fluorescence intensity, lower surface hydrophobicity and β-sheet contents than STMP. The results showed that the protein structures of TMP and GPMP were more folded and stable. Due to its low solubility and high surface hydrophobicity, STMP had low emulsifying activity and high foaming activity. By N-glycoproteomics analysis, 23, 85 and 22 glycoproteins that contained 28, 129 and 35 N-glycosylation sites, were identified in TMP, GPMP and STMP, respectively. GPMP had more N-glycoproteins and N-glycosylation sites than STMP, which was possibly the reason for GPMP’s higher solubility and EAI. These results provide useful information for the effective utilization of various fish products.
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Affiliation(s)
- Huibo Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.W.); (Z.P.); (J.C.); (X.S.)
| | - Zhisheng Pei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.W.); (Z.P.); (J.C.); (X.S.)
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China;
| | - Changfeng Xue
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China;
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.W.); (Z.P.); (J.C.); (X.S.)
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.W.); (Z.P.); (J.C.); (X.S.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Constructin for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.W.); (Z.P.); (J.C.); (X.S.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Constructin for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel./Fax: +86-0898-66256495
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20
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Wang Q, Xie Y, Xiong Z, Gu X, Nie X, Lan Y, Chen B. Structural and physical properties of spray-dried fish oil microcapsules via pea protein isolate based emulsification or complex coacervation with sugar beet pectin. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Mei L, Ji Q, Jin Z, Guo T, Yu K, Ding W, Liu C, Wu Y, Zhang N. Nano-microencapsulation of tea seed oil via modified complex coacervation with propolis and phosphatidylcholine for improving antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Ergin F. Effect of freeze drying, spray drying and electrospraying on the morphological, thermal, and structural properties of powders containing phage Felix O1 and activity of phage Felix O1 during storage. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Chen X, Wu K, Zeng S, Chen D, Yao L, Song S, Wang H, Sun M, Feng T. Stabilization and Dispersion of OSA Starch-Coated Titania Nanoparticles in Kappa-Carrageenan-Based Solution. NANOMATERIALS 2022; 12:nano12091519. [PMID: 35564229 PMCID: PMC9100989 DOI: 10.3390/nano12091519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/25/2022] [Accepted: 04/27/2022] [Indexed: 02/04/2023]
Abstract
Titania is a white pigment used widely in papermaking, paints and cosmetic industries. Dispersion and stabilization of high concentration titania in water-based system remains a great bottleneck in industry nowadays, because aggregation of titania nanoparticles results in severe adverse effects to gloss, opacity, tint strength, color distribution and storage stability of end products. Because kappa-carrageenan (κ-CG) has excellent rheological properties such as emulsification, gelation, stability and so on, it has the ability to form gel and increase the viscosity of aqueous solution. In this work, Octenyl succinic anhydride (OSA) starch was utilized as wall material to encapsulate titania pigments using electrostatic spray drying processing. Transmission electron microscopy (TEM) showed that titania pigments were coated by OSA starch, with a final form of nanoparticle. Accelerating stability test found that around 60% OSA starch–titania particles were stably dispersed in κ-CG-based solution. All materials used in this work were natural ingredient, which would be preferred by cosmetic industry and consumers. The technique used in the present study could potentially be extended to other pigments for similar purpose.
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Affiliation(s)
- Xingyu Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Kai Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Sili Zeng
- Shanghai Beukay Cosmetics Co., Ltd., Shanghai 201418, China;
| | - Da Chen
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA;
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Huatian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
- Correspondence: ; Tel.: +86-21-608-736-69
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24
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Microencapsulation of Sichuan pepper essential oil in soybean protein isolate-Sichuan pepper seed soluble dietary fiber complex coacervates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107421] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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25
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Qiu L, Zhang M, Adhikari B, Chang L. Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107366] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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26
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Li D, Cui H, Hayat K, Zhang X, Ho CT. Superior environmental stability of gelatin/CMC complex coacervated microcapsules via chitosan electrostatic modification. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107341] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Carrageenan‐based Hybrids with Biopolymers and Nano‐structured Materials for Biomimetic Applications. STARCH-STARKE 2022. [DOI: 10.1002/star.202200018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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28
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ZHENG Z, DENG W, LI Y, SONG H, CHEN S. Extraction, physiological function and application of soluble dietary fiber from edible fungi: a review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.35422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Wei DENG
- Fujian Agriculture and Forestry University, China
| | - Yibin LI
- Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
| | - HongBo SONG
- Fujian Agriculture and Forestry University, China
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29
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Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110728] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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da S. Pereira A, Souza CPL, Moraes L, Fontes-Sant’Ana GC, Amaral PFF. Polymers as Encapsulating Agents and Delivery Vehicles of Enzymes. Polymers (Basel) 2021; 13:polym13234061. [PMID: 34883565 PMCID: PMC8659040 DOI: 10.3390/polym13234061] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/12/2021] [Accepted: 11/13/2021] [Indexed: 01/15/2023] Open
Abstract
Enzymes are versatile biomolecules with broad applications. Since they are biological molecules, they can be easily destabilized when placed in adverse environmental conditions, such as variations in temperature, pH, or ionic strength. In this sense, the use of protective structures, as polymeric capsules, has been an excellent approach to maintain the catalytic stability of enzymes during their application. Thus, in this review, we report the use of polymeric materials as enzyme encapsulation agents, recent technological developments related to this subject, and characterization methodologies and possible applications of the formed bioactive structures. Our search detected that the most explored methods for enzyme encapsulation are ionotropic gelation, spray drying, freeze-drying, nanoprecipitation, and electrospinning. α-chymotrypsin, lysozyme, and β-galactosidase were the most used enzymes in encapsulations, with chitosan and sodium alginate being the main polymers. Furthermore, most studies reported high encapsulation efficiency, enzyme activity maintenance, and stability improvement at pH, temperature, and storage. Therefore, the information presented here shows a direction for the development of encapsulation systems capable of stabilizing different enzymes and obtaining better performance during application.
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Affiliation(s)
- Adejanildo da S. Pereira
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
| | - Camila P. L. Souza
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
| | - Lidiane Moraes
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
| | - Gizele C. Fontes-Sant’Ana
- Biochemical Processes Technology Department, Chemistry Institute, Universidade do Estado do Rio de Janeiro, Rio de Janeiro 20550-013, Brazil;
| | - Priscilla F. F. Amaral
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
- Correspondence: ; Tel.: +55-21-3938-7623
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31
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Chen K, Zhang M, Mujumdar AS, Wang H. Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106915] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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32
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Low Molecular Weight Kappa-Carrageenan Based Microspheres for Enhancing Stability and Bioavailability of Tea Polyphenols. Processes (Basel) 2021. [DOI: 10.3390/pr9071240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Tea polyphenols (TP) are a widely acknowledged bioactive natural product, however, low stability and bioavailability have restricted their application in many fields. To enhance the stability and bioavailability of TP under certain moderate conditions, encapsulation technique was applied. Kappa–Carrageenan (KCG) was initially degraded to a lower molecular weight KCG (LKCG) by H2O2, and was selected as wall material to coat TP. The obtained LKCG (Mn = 13,009.5) revealed narrow dispersed fragments (DPI = 1.14). FTIR and NMR results demonstrated that the main chemical structure of KCG remained unchanged after degradation. Subsequently, LK-CG and TP were mixed and homogenized to form LK-CG-TP microspheres. SEM images of the microspheres revealed a regular spherical shape and smooth surface with a mean diameter of 5–10 μM. TG and DSC analysis indicated that LK-CG-TP microspheres exhibited better thermal stability as compared to free TP. The release profile of LK-CG-TP in simulated gastric fluid (SGF) showed a slowly release capacity during the tested 180 min with the final release rate of 88.1% after digestion. Furthermore, in vitro DPPH radical scavenging experiments revealed that LK-CG-TP had an enhanced DPPH scavenging rate as compared to equal concentration of free TP. These results indicated that LK-CG-TP microspheres were feasible for protection and delivery of TP and might have extensive potential applications in other bioactive components.
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Dong Y, Wei Z, Xue C. Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Li Z, Zheng Y, Sun Q, Wang J, Zheng B, Guo Z. Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction. ULTRASONICS SONOCHEMISTRY 2021; 72:105458. [PMID: 33453682 PMCID: PMC7810771 DOI: 10.1016/j.ultsonch.2020.105458] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 12/21/2020] [Accepted: 12/24/2020] [Indexed: 05/06/2023]
Abstract
In this study, we investigated the effect of the ultrasound-assisted Maillard reaction on the structural and emulsifying properties of myofibrillar protein (MP) and dextran (DX) conjugates with different molecular weights (40, 70 and 150 kDa). Compared with classical heating, mild and moderate ultrasound-assisted methods (100-200 W) could accelerate the later stage of the Maillard reaction, which increased the degree of graft (DG) and the content of advanced Maillard reaction products (MPRs). Structural analysis revealed conjugates obtained by Maillard reaction induced the loss of ordered secondary structures (α-helix, β-sheets) and red-shift of maximum emission wavelength of intrinsic fluorescence spectrum. The conjugate containing 40 kDa DX exhibited higher extent of Maillard reaction compared to those containing 70 kDa and 150 kDa DX under various treating methods. Moreover, the ultrasound-assisted Maillard reaction could effectively improve the emulsifying behaviors. 100 W ultrasound-induced conjugates grafted by 70 kDa DX produced the smallest emulsion size with optimum storage stability. Confocal laser scanning microscopy and analytical centrifugal analyzer further confirmed MP grafted by 70 kDa DX with the assistance of 100 W ultrasound field could produce the smallest and most homogeneous MP-base emulsion with no flocculation. Our study demonstrated that mild ultrasound treatment resulted in well-controlled Maillard reaction, and the related glycoconjugate grafted with 70 kDa DX showed the greatest improvements in emulsifying ability and stability. These findings provided a theoretical foundation for the development of emulsion-based foods with excellent characteristics.
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Affiliation(s)
- Zhiyu Li
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yimei Zheng
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qian Sun
- State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jianyi Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Baodong Zheng
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Zebin Guo
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106423] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Preparation and Characterization of Double-Layered Microcapsules Containing Nano-SiO2. INT J POLYM SCI 2021. [DOI: 10.1155/2021/6675278] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The double-layered microencapsulation technology has been used in many fields. In this study, the double-layered microencapsulated anthocyanin of Passiflora edulis shells (APESs) was prepared via complex coacervation using gelatin and gum Arabic as the first wall materials (single-layered microcapsules (SMs)) and using gum Arabic containing nano-SiO2 as the second wall material (double-layered microcapsules (DMs)/nano-SiO2) to enhance the stability of the core material. Properties of microcapsules were analyzed on the basis of EE, morphology, scanning electron microscopy (SEM), droplet size, moisture content, and differential scanning calorimetry (DSC). The results showed that the EE values of SMs, DMs, and DMs/nano-SiO2 were 96.12%, 97.24%, and 97.85%, respectively. DMs/nano-SiO2 had the lowest moisture content (2.17%). The average droplet size of DMs/nano-SiO2 (34.93 μm) was higher than those of SMs and DMs. DSC indicated that the melting temperature of DMs/nano-SiO2 was 73.61°C and 45.33°C higher than those of SMs and DMs, respectively. SEM demonstrated that DMs/nano-SiO2 had the smoothest surface compared with the other two kinds of microcapsules. The storage stability of APESs and their microcapsules indicated that the stability of the microcapsules was improved by adding DMs/nano-SiO2 into the wall material of microcapsules. These results indicated double-layered microcapsules containing silica nanoparticles contribute to the stability of the core material.
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Functional protection of different structure soluble dietary fibers from Lentinus edodes as effective delivery substrate for Lactobacillus plantarum LP90. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110339] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Xu Y, Xu X. Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 20:458-500. [DOI: 10.1111/1541-4337.12665] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 09/17/2020] [Accepted: 10/01/2020] [Indexed: 12/29/2022]
Affiliation(s)
- Yujuan Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China
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Jamshidi A, Cao H, Xiao J, Simal-Gandara J. Advantages of techniques to fortify food products with the benefits of fish oil. Food Res Int 2020; 137:109353. [PMID: 33233057 DOI: 10.1016/j.foodres.2020.109353] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/20/2020] [Accepted: 05/24/2020] [Indexed: 02/08/2023]
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Rudke AR, de Andrade CJ, Ferreira SRS. Kappaphycus alvarezii macroalgae: An unexplored and valuable biomass for green biorefinery conversion. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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41
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Lee YK, Chang YH. Microencapsulation of a maca leaf polyphenol extract in mixture of maltodextrin and neutral polysaccharides extracted from maca roots. Int J Biol Macromol 2020; 150:546-558. [DOI: 10.1016/j.ijbiomac.2020.02.091] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 01/14/2020] [Accepted: 02/10/2020] [Indexed: 02/07/2023]
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Wang L, Li T, Xin B, Liu Y, Zhang F. Preparation and characterization of wormwood-oil-contained microcapsules. J Microencapsul 2020; 37:324-331. [DOI: 10.1080/02652048.2020.1749320] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Lei Wang
- School of Textiles and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Tingxiao Li
- School of Textiles and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Binjie Xin
- School of Textiles and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Yan Liu
- School of Textiles and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Fuli Zhang
- The Naval Medical Research Institute, Naval Medical Research Institute, Shanghai, China
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Song G, Li L, Wang H, Zhang M, Yu X, Wang J, Shen Q. Electric Soldering Iron Ionization Mass Spectrometry Based Lipidomics for in Situ Monitoring Fish Oil Oxidation Characteristics during Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2240-2248. [PMID: 31975589 DOI: 10.1021/acs.jafc.9b06406] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
An electric soldering iron ion source (ESII) coupling with rapid evaporative ionization mass spectrometry (REIMS) was developed and used for in situ monitoring the dynamic variation trend in oxidation characteristics of fish oil during storage. The lipidomics profiles of fish oil stored at various days were acquired by ESII-REIMS. The fatty acid and triacylglycerol species were structurally identified, and their abundances were analyzed according to multivariate statistical models mainly including principle component analysis as well as orthogonal partial least-squares analysis. On the shared and unique structure plot, the ions of m/z 255.23, 281.24, 877.72, and 901.72 displayed the most significant variation among the oxidized fish oil samples. Based on receiver operating characteristic curve analysis with an optimal Youden index of 0.91, these markers were further verified. The variation of viscosity and volatiles were also evaluated to further verify the oxidation characteristics of fish oil. The study demonstrated that ESII-REIMS technology used as an advanced detection method could ensure fish oil quality during storage.
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Affiliation(s)
- Gongshuai Song
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou , 310018 China
| | - Linqiu Li
- School of Public Health , Guangdong Medical University , Dongguan , 523000 China
| | - Haixing Wang
- Zhejiang Province Key Lab of Anesthesiology , The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University , Wenzhou 325035 , China
| | - Mengna Zhang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou , 310018 China
| | - Xina Yu
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou , 310018 China
| | - Jie Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou , 310018 China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou , 310018 China
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