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Chen H, Iqbal S, Wu P, Pan R, Wang N, Bhutto RA, Rehman W, Chen XD. Enhancing rheology and reducing lipid digestion of oil-in-water emulsions using controlled aggregation and heteroaggregation of soybean protein isolate-peach gum microspheres. Int J Biol Macromol 2024; 273:132964. [PMID: 38852719 DOI: 10.1016/j.ijbiomac.2024.132964] [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: 03/05/2024] [Revised: 05/29/2024] [Accepted: 06/04/2024] [Indexed: 06/11/2024]
Abstract
There is a growing interest in developing highly viscous lipid foods using plant protein and polysaccharide gum-based emulsion technology. However, gaps remain in understanding the rheological, microstructural, and digestive properties of plant proteins like soybean protein isolate (SPI) in combination with various gums. This study investigates how combining SPI and peach gum (PG) affects rheology and lipolysis of oil-in-water (O/W) emulsions containing 20 wt% soybean oil. Emulsions with varying SPI and PG compositions including SPI-PG single and SPI/PG mixed droplet systems were prepared. Heating induced alterations in viscosity (e.g., SPI-PG from 14.88 to 90.27 Pa·s and SPI/PG from 9.66 to 85.32 Pa·s) and microstructure revealing aggregate formation at oil-water interface. The viscosity decreased significantly from the oral to intestinal phase (SPI-PG: 28.10 to 0.19 Pa·s, SPI/PG: 21.27 to 0.10 Pa·s). These changes affected lipid digestion, notably in SPI-PG and SPI/PG emulsions where a compact interface hindered lipolysis during digestion. Interestingly, free fatty acid (FFA) release during small intestinal phase followed a different order: SPI (82.51 %) > SPI-PG (70.77 %) > SPI/PG (63.60 %) > PG (56.09 %). This study provides insights into creating highly viscous O/W spreads with improved rheology, stability, and delayed lipid digestion, offering potential benefits in food product formulation.
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Affiliation(s)
- Haozhi Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Shahid Iqbal
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China; Myddelton College Jinhua, Rongguang Road, Wucheng, Jinhua, Zhejiang 321025, China.
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Ronggang Pan
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Ni Wang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Rizwan Ahmed Bhutto
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Wajid Rehman
- Department of Chemistry, Hazara University, Mansehra 21120, Pakistan
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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2
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Wang W, Ji S, Xia Q. Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions. Carbohydr Polym 2024; 334:122041. [PMID: 38553238 DOI: 10.1016/j.carbpol.2024.122041] [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: 03/04/2024] [Accepted: 03/08/2024] [Indexed: 04/02/2024]
Abstract
Recently, there has been a focus on using biopolymer-based particles to stabilize high internal phase Pickering emulsions (HIPPEs) due to the notable advances in biocompatibility and biodegradability. In this work, the complex particles of peanut protein isolate and carboxymethyl cellulose (CMC) with various substitution degrees (DS; 0.7 and 0.9) and weight average molecular weights (Mw; 90, 250, and 700 kDa) were prepared and characterized as novel stabilizers. For the obtained four types of morphologically distinct particles, the complex particles formed by CMC (0.9 DS and 250 kDa) showed cluster structures with an average size of 1.271 μm, equally biphasic wettability with three-phase contact angles of 91.5°, and the highest diffusion rate at the oil-water interface. HIPPEs stabilized by these particles exhibited more elastic behavior due to the smaller tanδ and higher viscosity, as well as excellent thixotropic recovery properties and stability against heating, storage, and freeze-thawing. Furthermore, confocal laser scanning microscopy verified that these particles formed a dense interfacial layer around the oil droplets, which could resist flocculation and coalescence between oil droplets during in vitro digestion. The improved bioaccessibility of curcumin-loaded HIPPEs made these delivery systems potentially apply in functional foods.
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Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.
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3
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Han Y, Li L, Wei F, Zhang F, Pan Z, Wei Y, Wang L. Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate. Food Chem X 2024; 21:101218. [PMID: 38384685 PMCID: PMC10878858 DOI: 10.1016/j.fochx.2024.101218] [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: 08/17/2023] [Revised: 01/31/2024] [Accepted: 02/08/2024] [Indexed: 02/23/2024] Open
Abstract
In this study, the effects of dandelion polysaccharide (DP) and its carboxymethylated derivative (CMDP) on the emulsifying characteristics and antioxidant capacities of emulsions stabilized by whey protein isolate (WPI) were determined. The addition of both DP and CMDP reduced the particle size and zeta potential of the emulsions. Using 1.0 % WPI and 1.0 % CMDP as emulsifier, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were 32.61 ± 0.11 m2/g and 42.58 ± 0.13 min, respectively, which were higher than the corresponding values of 27.19 ± 0.18 m2/g and 36.17 ± 0.15 min with 1.0 % WPI and 1.0 % DP. Fourier-transform infrared spectroscopy (FT-IR), far-ultraviolet circular dichroism (Far-UV CD), and fluorescence (FS) spectra analyses confirmed that the α-helix and β-sheet structures in WPI-polysaccharide complexes were reduced compared with those in pure WPI, whereas the random-coil content was enhanced by the addition of polysaccharides. Moreover, DP and CMDP effectively improved the antioxidant capacity and inhibited oxidation of the emulsions during storage. Therefore, DP and its carboxymethylated derivative exhibit great potential to be applied in the emulsion-based delivery system.
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Affiliation(s)
- Yujun Han
- College of Plant Protection, Northeast Agricultural University, Harbin 150030, China
| | - Lianyu Li
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Fangming Wei
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Fengjie Zhang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhaoyang Pan
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Yanhui Wei
- College of Intelligent Systems Science and Engineering, Harbin Engineering University, Harbin, China
| | - Libo Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
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4
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Li Y, Wang J, Ying R, Huang M, Hayat K. Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing. Carbohydr Polym 2024; 326:121658. [PMID: 38142086 DOI: 10.1016/j.carbpol.2023.121658] [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: 09/22/2023] [Revised: 11/09/2023] [Accepted: 11/30/2023] [Indexed: 12/25/2023]
Abstract
Physical stability and lipid digestion of protein-stabilized Pickering emulsions interacting with polysaccharides have been emphasized in our previous investigation. However, the polysaccharide coating and micelle protection of protein-based stable Pickering emulsion and its three-dimensional (3D) printing properties have not been thoroughly studied. The rheological properties and 3D printing properties of gelatin-catechin nanoparticles (GCNPs) stabilized Pickering emulsion were studied by using different charged polysaccharides, such as inulin (neutral), Xanthan gum (XG, anion), and chitosan (cation) as stable materials. The microstructure analysis of polysaccharide-stabilized Pickering emulsion (PSPE) showed that the order of pore wall thickness was GC-Chitosan > GC-XG > GC-Inulin. The network structure of GC-Chitosan was thickened, allowing the 3D printed product to have a good surface texture and adequate support. Rheological analysis showed that PSPEs in extrusion (shear thinning), self-support (rigid structure), and recovery (the outstanding thixotropy) of the three stages exhibited good potential of 3D printing. 3D printing results also showed that GC-Chitosan had the best printing performance. Therefore, polysaccharide-stabilized Pickering emulsions can provide a basis for the development of 3D printed food products.
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Affiliation(s)
- Yonghong Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Jin Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ruifeng Ying
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, PR China.
| | - Khizar Hayat
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA
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5
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Yang H, Wang S, Yang L, Liu H. Preparations, application of polysaccharide-protein nanoparticles and their assembly at the oil-water interface. Food Sci Biotechnol 2024; 33:13-22. [PMID: 38186629 PMCID: PMC10767157 DOI: 10.1007/s10068-023-01397-9] [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: 03/28/2023] [Revised: 06/16/2023] [Accepted: 07/17/2023] [Indexed: 01/09/2024] Open
Abstract
With the development of nanotechnology, nanoparticles have played an important role in pharmaceuticals, foods and materials, in particular, protein/polysaccharide based composite nanoparticles have received attention from researchers for safety and green production. This paper summarized in detail the preparation methods, applications of protein/polysaccharide nanoparticles (PPNPs) in recent years, especially the mechanism of stabilizing the oil-water interface. Currently, the polysaccharides applied are more traditional, such as chitosan, pectin and carboxymethyl cellulose, so there is still a lot of room for the development of raw materials that can be used to prepare PPNPs. Based on this, we also proposed three promising polysaccharides: seaweed polysaccharide, lycium barbarum polysaccharide and lactobacillus exopolysaccharides, describing their characteristics as well as their application prospects, this article can serve as a reference for interested researchers.
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Affiliation(s)
- Hui Yang
- College of Food Science and Technology, Bohai University, A203 Food Science Building, 19 Keji Road, Jinzhou, 121013 Liaoning China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, A203 Food Science Building, 19 Keji Road, Jinzhou, 121013 Liaoning China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, A203 Food Science Building, 19 Keji Road, Jinzhou, 121013 Liaoning China
| | - He Liu
- College of Food Science and Technology, Bohai University, A203 Food Science Building, 19 Keji Road, Jinzhou, 121013 Liaoning China
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6
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New food, new technology: innovative spreadable cream with strawberry syrup. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-022-04179-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
AbstractA strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The final prototype was subjected to food pairing and food design with incremental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the project Agrio et Emulsio—new products development (POCI-01-0145-FEDER-023583), whose main objective was the formulation and design of innovative food emulsions based on processed raw materials, with potential application in certain markets such as gourmet, diet, and vegan.
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7
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Shu M, Fan L, Zhang J, Li J. Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development. Crit Rev Food Sci Nutr 2023; 64:6055-6072. [PMID: 36591896 DOI: 10.1080/10408398.2022.2161994] [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] [Indexed: 01/03/2023]
Abstract
The W/O emulsion is a promising system. Its special structure can keep the sensory properties of fat while reducing the fat content. Improving the stability and physical properties of W/O emulsions is generally oriented toward outer oil-phase modified oil gels and inner water-phase modified inner hydrogels. In this paper, the research progress of internal aqueous gel was reviewed, and some gel factors suitable for internal aqueous gel and the gel mechanism of main gel factors were discussed. The advantages of this internal aqueous gel emulsion system allow its use in the field of fat substitutes and encapsulating substances. Finally, some shortcomings and possible research directions in the future were proposed, which would provide a theoretical basis for the further development of internal water-phase gelled W/O emulsion in the future.
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Affiliation(s)
- Mingjun Shu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiaxiang Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Jinan, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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8
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Development of Olive Oil and α-Tocopherol Containing Emulsions Stabilized by FucoPol: Rheological and Textural Analyses. Polymers (Basel) 2022; 14:polym14122349. [PMID: 35745925 PMCID: PMC9227800 DOI: 10.3390/polym14122349] [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: 04/30/2022] [Revised: 06/04/2022] [Accepted: 06/06/2022] [Indexed: 02/05/2023] Open
Abstract
Biobased raw materials like natural polysaccharides are increasingly sought by the cosmetic industry for their valuable properties. Such biodegradable and usually non-cytotoxic biopolymers are commonly used in skin-care products as rheological modifiers, bioemulsifiers and/or bioactive ingredients. FucoPol is a natural polysaccharide with reported biocompatibility, emulsion-forming and stabilizing capacity, shear-thinning behavior and bioactivity (e.g., antioxidant capacity, wound healing ability) that potentiate its utilization in skin-care products. In this study, olive oil and α-tocopherol containing emulsions were stabilized with FucoPol. Although the presence of α-tocopherol negatively impacted the emulsions’ stability, it increased their emulsification index (EI). Moreover, FucoPol outperformed the commercial emulsifier Sepigel® 305, under the tested conditions, with higher EI and higher stability under storage for 30 days. The formulation of FucoPol-based emulsions with olive oil and α-tocopherol was studied by Response Surface Methodology (RSM) that allowed the definition of the ingredients’ content to attain high emulsification. The RSM model established that α-tocopherol concentration had no significant impact on the EI within the tested ranges, with optimal emulsification for FucoPol concentration in the range 0.7–1.2 wt.% and olive oil contents of 20–30 wt.%. Formulations with 25 wt.% olive oil and either 0.5 or 2.0 wt.% α-tocopherol were emulsified with 1.0 wt.% or 0.7 wt.% FucoPol, respectively, resulting in oil-in-water (O/W) emulsions. The emulsions had similar shear-thinning behavior, but the formulation with higher FucoPol content displayed higher apparent viscosity, higher consistency, as well as higher firmness, adhesiveness and cohesiveness, but lower spreadability. These findings show FucoPol’s high performance as an emulsifier for olive oil/α-tocopherol, which are supported by an effective impact on the physicochemical and structural characteristics of the emulsions. Hence, this natural polysaccharide is a potential alternative to other emulsifiers.
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Santos MA, Okuro PK, Fonseca LR, Cunha RL. Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107384] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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10
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Cheng C, Gao H, McClements DJ, Zeng H, Ma L, Zou L, Miao J, Wu X, Tan J, Liang R, Liu W. Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions. Food Chem 2022; 372:131225. [PMID: 34614463 DOI: 10.1016/j.foodchem.2021.131225] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 12/11/2022]
Abstract
Water-in-oil (W/O) high internal phase emulsions (HIPEs) were prepared using polyglycerol polyricinoleate (PGPR) and polysaccharide blends consisting of konjac glucomannan (KGM) and octenyl succinic anhydride starch (OSA-starch). The formation, stability, and functionality of these emulsions were varied by adjusting the ratio of KGM and OSA-starch. Interfacial tension measurements indicated that the OSA-starch co-adsorbed to the water-oil interface with PGPR, which would have led to the formation of a polysaccharide-layer that helped prevent separation of the HIPEs. The centrifugal stability, rheological and microstructural results indicated that the W/O HIPEs exhibited well pH, ionic and thermal stability. The encapsulation efficiency, stability, and bioaccessibility of the EGCG in the W/O HIPEs were evaluated by using EGCG as a model hydrophilic nutraceutical. This study provides useful insights into the utilization of emulsion technology to reduce the fat content and improve the nutritional profile of foods with oily continuous phases, such as spreads.
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Affiliation(s)
- Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Huaying Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Li Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
| | - Jinyu Miao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Xiaolin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - JiaNeng Tan
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China.
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
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11
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Ge A, Iqbal S, Chen XD. Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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12
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Alavi F, Chen L. Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107262] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Wu X, Xu N, Cheng C, McClements DJ, Chen X, Zou L, Liu W. Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107184] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Li J, Zhai J, Gu L, Su Y, Gong L, Yang Y, Chang C. Hen egg yolk in food industry - A review of emerging functional modifications and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.031] [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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15
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Hong X, Zhao Q, Liu Y, Li J. Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Crit Rev Food Sci Nutr 2021; 63:1406-1436. [PMID: 34387517 DOI: 10.1080/10408398.2021.1964063] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused continuous attention in recent years. However, long-term stability of W/O emulsions remains a particularly challenging problem in colloid science. With the increasing demand of consumers for natural, green, and healthy foods, the heavy reliance on chemically synthesized surfactants to achieve long-term stability has become the key technical defect restricting the application of W/O emulsions in food. To design and manufacture W/O emulsions with long-term stability and clean label, a comprehensive understanding of the fundamentals of the W/O emulsion system is required. This review aims to demystify the field of W/O emulsions and update its current research progress. We first provide a summary on the essential basic knowledge regarding the instability mechanisms, including physical and chemical instability in W/O emulsions. Then, the formulation of the W/O emulsion system is introduced, particularly focusing on the use of natural stabilizers. Besides, the characterization and application of W/O emulsions are also discussed. Finally, we propose promising research trends, including (1) developing W/O high internal phase emulsions (HIPEs) as fat mimetic and substitute, (2) promising formulation routine for long-term stable double emulsions, and (3) searching for novel plant-derived stabilizers of W/O emulsions.
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Affiliation(s)
- Xin Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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16
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Ge A, Iqbal S, Kirk TV, Chen XD. Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110488] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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17
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Hosseini SF, Ghaderi J, Gómez-Guillén MC. trans-Cinnamaldehyde-doped quadripartite biopolymeric films: Rheological behavior of film-forming solutions and biofunctional performance of films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106339] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Alavi F, Chen L, Emam-Djomeh Z. Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106359] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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19
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Iqbal S, Ayyub A, Iqbal H, Chen XD. Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:820-830. [PMID: 32629545 DOI: 10.1002/jsfa.10645] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 06/20/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
Excess consumption of total and saturated fats is linked to the development of chronic diseases, such as obesity, heart disease, diabetes, and cancer. There is therefore considerable interest in the development of foods containing lower levels of total and saturated fats, but that still have the same desirable physicochemical and sensory characteristics as the original foods. Solid fats normally contribute a number of key functional attributes to foods due to their ability to form crystalline networks that alter texture (such as elasticity, plasticity, and spreadability) and appearance (such as opacity and creaminess). The aim of this review is to provide an overview and to discuss the potential applications of food proteins as fat structuring agents that may be able to offer some of the desirable attributes normally supplied by saturated and trans fats. Previous studies have shown that globular proteins (such as whey proteins) trapped inside water-in-oil emulsions form protein microspheres when they are thermally denatured, which leads to the creation of highly viscous or solid-like lipid phases, having higher rheological properties. These protein microspheres may therefore be useful for the development of reduced fat margarines and spreads with reduced level of saturated/trans-fat contents. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shahid Iqbal
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
- Institute of Chemical Sciences, Gomal University, Dera Ismail Khan, Pakistan
| | - Azhar Ayyub
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, China
| | - Haroon Iqbal
- Jiangsu Key Laboratory of Neuropsychiatric Diseases, and College of Pharmaceutical Sciences, Soochow University, Suzhou, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China
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Shao P, Feng J, Sun P, Xiang N, Lu B, Qiu D. Recent advances in improving stability of food emulsion by plant polysaccharides. Food Res Int 2020; 137:109376. [DOI: 10.1016/j.foodres.2020.109376] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 05/11/2020] [Accepted: 06/02/2020] [Indexed: 11/25/2022]
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21
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Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.028] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Li A, Gong T, Li X, Li X, Yang X, Guo Y. Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum. Int J Biol Macromol 2020; 156:565-575. [DOI: 10.1016/j.ijbiomac.2020.04.099] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 04/11/2020] [Accepted: 04/14/2020] [Indexed: 01/24/2023]
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23
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Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124818] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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24
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Controlling the rheological properties of W1/O/W2 multiple emulsions using osmotic swelling: Impact of WPI-pectin gelation in the internal and external aqueous phases. Colloids Surf B Biointerfaces 2020; 185:110629. [DOI: 10.1016/j.colsurfb.2019.110629] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 11/02/2019] [Accepted: 11/04/2019] [Indexed: 01/21/2023]
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25
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Zhu Q, Pan Y, Jia X, Li J, Zhang M, Yin L. Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives. Compr Rev Food Sci Food Saf 2019; 18:1660-1675. [DOI: 10.1111/1541-4337.12482] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/08/2019] [Accepted: 07/05/2019] [Indexed: 12/30/2022]
Affiliation(s)
- Qiaomei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Yijun Pan
- Dept. of Food Science, RutgersThe State Univ. of New Jersey 65 Dudley Rd. New Brunswick NJ08901 USA
| | - Xin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
| | - Jinlong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business Univ. Beijing China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Lijun Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
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