1
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Liu J, Wang Y, Wang Y, Zhang X, Yu L, Yang J, Li X. Preparation of microgel particles from egg yolk components by combining phospholipase A 2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein. Int J Biol Macromol 2024; 278:134833. [PMID: 39154691 DOI: 10.1016/j.ijbiomac.2024.134833] [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: 05/20/2024] [Revised: 07/29/2024] [Accepted: 08/15/2024] [Indexed: 08/20/2024]
Abstract
In this study, two types of microgel particles from egg yolk components were prepared by combining enzymatic hydrolysis with high-pressure homogenization (HPH), and their differences in physicochemical properties, foaming properties, and microstructure were compared. Results showed that the particle size of both types of microgel particles had decreased from 2744.07 ± 408.26 nm (egg yolk, EY) to 144.97 ± 3.19 nm (PLA2 hydrolyzed egg yolk microgel particles, PYM) and 535.07 ± 46.07 nm (egg yolk microgel particles hydrolyzed by PLA2, YMP), from 736.24 ± 34.61 nm (EG) to 182.76 ± 4.12 nm (PLA2 hydrolyzed egg yolk granules microgel particles, PGM) and 443.98 ± 27.09 nm (egg yolk granules microgel particles hydrolyzed by PLA2, GMP). Besides, their interfacial adsorption abilities were significantly improved, reflected in the increase values in overrun, from161.90 % ± 9.84 % (EY) to 269.64 % ± 16.73 % (PMY) and 307.20 % ± 16.09 % (YMP), from 189.21 % ± 5.02 % (EG) to 280.38 % ± 36.05 % (PGM) and 261.91 % ± 34.03 % (GMP). Their structural properties showed higher stabilities after treatments. When the microgel particles are applied to cakes, the specific volume was increased from 2.05 ± 0.1 mL/g (EY) to 2.25 ± 0.13 mL/g (PYM) and 2.45 ± 0.03 mL/g (YPM), and from 2.00 ± 0.09 mL/g (EG) to 2.51 ± 0.13 mL/g (PGM) and 2.75 ± 0.21 mL/g (GMP), respectively. The hardness and chewiness were reduced with both types of microgel particles from egg yolk components, which indicated their potential value as edible foam stabilizers in the baking industry.
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Affiliation(s)
- Jiahan Liu
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Yina Wang
- Party School of CPC Yantai Municipal Committee, Shandong, Yantai 264003, PR China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, PR China
| | - Xiyu Zhang
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Longjiao Yu
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Jianrong Yang
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Xin Li
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China.
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2
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Wang C, Lu Y, Xia B, Li X, Huang X, Dong C. Complexation of bovine lactoferrin with selected phenolic acids via noncovalent interactions: Binding mechanism and altered functionality. J Dairy Sci 2024; 107:4189-4204. [PMID: 38369115 DOI: 10.3168/jds.2023-24088] [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: 08/15/2023] [Accepted: 01/16/2024] [Indexed: 02/20/2024]
Abstract
Noncovalent interactions of 4 selected phenolic acids, including gallic acid (GA), caffeic acid (CA), chlorogenic acid (CGA), and rosmarinic acid (RA) with lactoferrin (LF) were investigated. Compound combined with LF in the binding constant of CA > GA > RA > CGA, driven by van der Waals and hydrogen bonding for GA, and hydrophobic forces for others. Conformation of LF was affected at secondary and ternary structure levels. Molecular docking indicated that GA and CA located in the same site near the iron of the C-lobe, whereas RA and CGA bound to the C2 and N-lobe, respectively. Significantly enhanced antioxidant activity of complexes was found compared with pure LF, as demonstrated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(2-ethylbenzothiazoline-6-sulfonate) (ABTS), and ferric reducing antioxidant power (FRAP) models. Caffeic acid, CGA, and RA significantly decreased the emulsifying stability index and improved foam ability of LF, and the effect of CA and RA was the most remarkable, respectively.
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Affiliation(s)
- Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China.
| | - Yingcong Lu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
| | - Boxue Xia
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
| | - Xiang Li
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
| | - Xin Huang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
| | - Chao Dong
- Key Laboratory of Pathobiology, Ministry of Education, Jilin University, Changchun, Jilin, 130021, China.
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3
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Zheng Z, Lu H, Lin Y, Shui L, Jin M, Jiang Z. Exploring the effect of high pressure in the denaturation of casein micelles by in-situ SERS. Food Chem 2024; 442:138359. [PMID: 38219564 DOI: 10.1016/j.foodchem.2024.138359] [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: 07/15/2023] [Revised: 12/29/2023] [Accepted: 01/02/2024] [Indexed: 01/16/2024]
Abstract
To investigate the structural changes of casein in response to the pressurization process under varying pressure levels, this study carried out both ex-situ and in-situ high-pressure experiments. In the in-situ experiments, the surface-enhanced Raman scattering (SERS) technique was combined with a diamond anvil cell (DAC). The high-pressure experiments indicated that significant dissociation of casein occurred at 200 MPa. Over the range of 0-302 MPa, casein exhibited both dissociation and aggregation behaviors. However, casein tended towards aggregation at pressures of 302-486 MPa, with a further increase observed beyond 486 MPa.
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Affiliation(s)
- Zhenhong Zheng
- College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Han Lu
- International Academy of Optoelectronics at Zhaoqing, South China Normal University, Zhaoqing 526238, China; School of Information and Optoelectronic Science and Engineering, South China Normal University, Guangzhou 510006, China
| | - Yingfeng Lin
- College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Lingling Shui
- School of Information and Optoelectronic Science and Engineering, South China Normal University, Guangzhou 510006, China
| | - Mingliang Jin
- International Academy of Optoelectronics at Zhaoqing, South China Normal University, Zhaoqing 526238, China.
| | - Zhuo Jiang
- College of Food Science, South China Agricultural University, Guangzhou 510640, China.
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4
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Han Y, Zhu L, Zhang H, Liu T, Wu G. Understanding the foam stability mechanisms of complex formed by soy protein isolate and different charged polysaccharides: Air/water interfacial behavior and rheological characteristics. Int J Biol Macromol 2024; 268:131583. [PMID: 38621554 DOI: 10.1016/j.ijbiomac.2024.131583] [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: 01/13/2024] [Revised: 04/02/2024] [Accepted: 04/11/2024] [Indexed: 04/17/2024]
Abstract
This study evaluated the foaming properties, the dynamic adsorption behavior at the air/water (A/W) interface and the foam rheological characteristics of complexes formed by soy protein isolate (SPI) and different charged polysaccharides, including chitosan (CS), guar gum (GUG) and gellan gum (GEG). The results showed that the SPI/CS10 had the highest initial foam volume (26.67 mL), which were 3.89 %, 100.08 % and 70.19 % higher than that of single SPI, SPI/GUG and SPI/GEG complexes, respectively. Moreover, three charged polysaccharides could all significantly improve the foam stability of complexes. Among them, foams stabilized by SPI/GEG10 were the most stable that the foam volume slightly changed (approximately 1 mL) and no drainage occurred throughout the whole recording process. The interfacial behavior analysis showed that SPI/CS10 had higher diffusion (Kdiff) and rearrangement rate (KR) but lower penetration rate (KP) at the A/W interface compared with single SPI, while SPI/GUG10 and all SPI/GEG complexes showed higher KR and KP but lower Kdiff. In addition, SPI/CS10 was beneficial to concurrently enhance the elastic strength and solid-like behavior of foam system, while all SPI/GEG complexes could improve the elastic strength of foam system but was not conducive to the solid-like behavior.
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Affiliation(s)
- Yameng Han
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Tongtong Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Binzhou Zhongyu Food Company Limited, Binzhou Zhongyu Academy of Agricultural Sciences, National Industry Technical Innovation Center for Wheat Processing, Binzhou 256603, Shandong, China; Bohai Advanced Technology Institute, Binzhou 256606, Shandong, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
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5
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Hu X, Meng Z. An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications. Compr Rev Food Sci Food Saf 2024; 23:e13284. [PMID: 38284578 DOI: 10.1111/1541-4337.13284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 11/26/2023] [Accepted: 11/30/2023] [Indexed: 01/30/2024]
Abstract
Foam, as a structured multi-scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food-grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food-grade materials (small-molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small-molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high-efficiency food-grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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6
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Chang C, Li X, Li J, Su Y, Gu L, Xiong W, Yang Y. Fabrication mechanism and functional properties of ovalbumin fibrils prepared by acidic heat treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7127-7135. [PMID: 37380626 DOI: 10.1002/jsfa.12813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/22/2023] [Accepted: 06/29/2023] [Indexed: 06/30/2023]
Abstract
BACKGROUND Ovalbumin (OVA), accounting for 50% of proteins in egg white, is a kind of high-quality protein with excellent nutritional and processing functions. Acid heat treatment will induce the deformation and filtration of OVA, endowing it with improved functionality. However, the molecular kinetic process during the fibrillation of OVA and the application of the fabricated OVA fibrils (OVAFs) have not been thoroughly studied and revealed. RESULTS In this study, the fabrication mechanism and the application OVAFs as an interfacial stabilizer and polyphenol protector were investigated. Acidic (pH 3.0) heat treatment was used to induce the fibrillation of OVA, and thioflavin T fluorescence intensity, molecular weight distribution, and the tertiary and secondary structures of OVAF samples were recorded to determine the fibrillation efficiency and the molecular mechanism. The results showed that, in the initial stage of fibrillation, OVA first hydrolyzed to oligopeptides, accompanied by the exposure of hydrophobic domains. Then, oligopeptides were connected by disulfide bonds to form primary fibril monomers. Hydrophobic interaction and hydrogen bonding may participate in the further polymerization of the fibrils. The fabricated OVAFs were characterized by a β-sheet-rich structure and possessed improved emulsifying, foaming, and polyphenol protection ability. CONCLUSION The research work was meaningful for exploring the application of globular water-soluble OVA in an emerging nutritious food with novel texture and sensory properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Cuihua Chang
- Jiangnan University, Wuxi, People's Republic of China
| | - Xin Li
- School of Life Sciences, Yanti University, Yantai, People's Republic of China
| | - Junhua Li
- Jiangnan University, Wuxi, People's Republic of China
| | - Yujie Su
- Jiangnan University, Wuxi, People's Republic of China
| | - Luping Gu
- Jiangnan University, Wuxi, People's Republic of China
| | - Wen Xiong
- Hunan Jiapin Jiawei Technology Development Group Co. LTD, Hunan, People's Republic of China
| | - Yanjun Yang
- Jiangnan University, Wuxi, People's Republic of China
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7
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Su Y, Zhang W, Liu R, Chang C, Li J, Xiong W, Yang Y, Gu L. Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum. Foods 2023; 12:foods12091884. [PMID: 37174422 PMCID: PMC10177941 DOI: 10.3390/foods12091884] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 04/18/2023] [Accepted: 04/30/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, oleogels were prepared by the emulsion-template method using egg-white protein microgel as a gelator and xanthan gum (XG) as thickener. The physicochemical properties of the emulsion and oleogels were investigated. The adsorption of protein on the surface of the oil droplet reached saturation when the protein microgel concentration reached 2%. The excess protein combined with XG and accumulated on the outer layer of the oleogel, which prevented the emulsion from flocculation, enhanced the oil-holding capacity of the oleogel, and had a positive effect on preventing the oxidation of oil. When the concentration of XG was less than 0.4%, the EWP microgel, combined with the XG, stabilized the emulsion. As the concentration of XG was greater than 0.4%, excessive XG in the emulsion improved the viscosity and mechanical properties of the emulsion to prevent the aggregation of oil droplets. However, the change in XG concentration had no significant effect on the oxidation of the oil.
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Affiliation(s)
- Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wanqiu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ruidan Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wen Xiong
- Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi 415400, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi 415400, China
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8
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Xie J, Huang W, Wu X. Effects of tea saponin on the foaming properties of pea protein. Food Funct 2023; 14:4339-4353. [PMID: 37083690 DOI: 10.1039/d3fo00104k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/22/2023]
Abstract
Plant proteins are becoming increasingly important for foam formation as an alternative to animal proteins. Consumers, however, are unsatisfied with the foaming properties of pea protein isolates. Recent research on proteins and surfactants has primarily concentrated on chemically synthesized surfactants. In this study, foams were prepared by complexing pea protein isolates with a natural small molecule surfactant tea saponin. This study investigates the mechanisms responsible for the formation and stability of foams prepared from pea protein isolates (PPIs) complexed with tea saponins. Analyses of foaming performance were carried out by analyzing the morphology of foam, foaming properties, foam's rheological properties, and the microstructure of the pea protein-tea saponin complex system. Compared to the pea protein isolate alone, the pea protein-tea saponin complex significantly improved foaming capacity and foaming stability. As shown by light microscopy analysis, the size of the foam decreased and became more homogeneous, probably because of the altered aggregate state of the protein. In this study, natural surfactants and mixtures of plant proteins are studied in order to better understand their properties. The mixed system has excellent prospects for application in the industries related to foam.
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Affiliation(s)
- Jiaxing Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Weijuan Huang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
- Research Center for Green Development of Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
- Guangdong Engineering Research Center for Oil-Tea Camellia, Guangzhou 510642, China
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9
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Chang C, Li X, Zhai J, Su Y, Gu L, Li J, Yang Y. Stability of protein particle based Pickering emulsions in various environments: review on strategies to inhibit coalescence and oxidation. Food Chem X 2023; 18:100651. [PMID: 37091511 PMCID: PMC10113778 DOI: 10.1016/j.fochx.2023.100651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/11/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
The emerging research interests in fabrication of protein particles as soft-particle emulsifiers show the prospective potential of using protein particles in novel poly-phase dispersing food systems. This review first provides a comprehensive summary and analysis on the dominant role of key physicochemical properties of protein particles including wettability, morphology, surface charge and protein concentration on their emulsifying abilities to construct Pickering emulsions. It was found that the constructed emulsions showed high sensitivity to changes in pH, ionic strength and temperature (thermal and freeze-thaw treatment). Moreover, oxidation remains as a challenge for protein particle based Pickering emulsions during prolonged storage, reducing their acceptance in food products. Current strategies for improving the stability of these emulsions to variable aqueous conditions and variable temperatures, and restricting oxidation event are summarized. In summary, an "ideal" protein particle-based Pickering emulsion system is proposed, encompassing aspects of interfacial property, emulsion network and texture, and antioxidant enrichment, thus promoting industrial translation into novel food and nutraceutical products.
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10
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Li Q, Shen F, He X, Xing C, Yan W, Fang Y, Hu Q. Modification of soy protein isolate using dielectric barrier discharge cold plasma assisted by modified atmosphere packaging. Food Chem 2023; 401:134158. [DOI: 10.1016/j.foodchem.2022.134158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 08/29/2022] [Accepted: 09/05/2022] [Indexed: 10/14/2022]
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11
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Pickering foams stabilized by protein-based particles: A review of characterization, stabilization, and application. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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12
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Xing Y, Zhang L, Yu L, Song A, Hu J. pH-Responsive foams triggered by particles from amino acids with metal ions. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Zhu S, Zhu H, Xu S, Lv S, Liu S, Ding Y, Zhou X. Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications. Compr Rev Food Sci Food Saf 2022; 21:5225-5242. [PMID: 36301621 DOI: 10.1111/1541-4337.13063] [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: 05/23/2022] [Revised: 09/08/2022] [Accepted: 10/05/2022] [Indexed: 01/28/2023]
Abstract
The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.
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Affiliation(s)
- Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Hao Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Siyao Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Shuangbao Lv
- Zhejiang NF Refrigerated Food Co. Ltd, Hangzhou, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
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14
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Zhao J, Guo X, Chen Z, Dai Y, Liang H, Deng Q, Li S, Zhou B. Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Dai T, McClements DJ, Hu T, Chen J, He X, Liu C, Sheng J, Sun J. Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acid. Food Chem 2022; 377:131950. [PMID: 34998155 DOI: 10.1016/j.foodchem.2021.131950] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 12/22/2021] [Accepted: 12/22/2021] [Indexed: 11/30/2022]
Abstract
In this study, colloidal complexes were prepared from bovine lactoferrin (BLF) and tannic acid (TA) and then their ability to form and stabilize foams was characterized. The molecular interactions between BLF and TA were studied using fluorescence and molecular docking analysis, which suggested that hydrophobic forces were primarily involved in holding the complexes together. The production of colloidal BLF-TA complexes was supported by increases in turbidity and mean particle diameter, quenching of intrinsic fluorescence, decrease in surface hydrophobicity, and change in conformation. When used alone, BLF exhibited good foam formation but poor foam stability properties. In contrast, BLF-TA complexes exhibited good foam stability but poor foamability properties. The change in foaming properties of the proteins was closely related to their interactions with the polyphenols. These findings may be useful for the development of novel functional ingredients to construct food foams with good physicochemical and nutritional attributes.
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Affiliation(s)
- Taotao Dai
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, 530007, China; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | | | - Ting Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xuemei He
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Jinfeng Sheng
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Jian Sun
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, 530007, China.
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16
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Lajnaf R, Picart-Palmade L, Attia H, Marchesseau S, Ayadi M. Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107470] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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17
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Zhan F, Youssef M, Shah BR, Li J, Li B. Overview of foam system: Natural material-based foam, stabilization, characterization, and applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107435] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Whey protein microgels for stabilisation of foams. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Forsman N, Lohtander T, Jordan J, Huynh N, Seppälä A, Laaksonen P, Franssila S, Österberg M. Microalgae Chlorella vulgaris and kraft lignin stabilized cellulosic wet foams for camouflage. SOFT MATTER 2022; 18:2060-2071. [PMID: 35199113 DOI: 10.1039/d1sm01719e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Plants, animals, and humans use camouflage to blend in with their surroundings. The camouflage is achieved with different combinations of colors, patterns, and morphologies. In stealth applications, the simplest camouflage uses textiles colored similarly to the environment to create an illusion. However, often, visible light range camouflage is not enough since the multispectral detection technologies of today are readily utilized for identification. Foams can be created with a straightforward fabricating process, and lightweight material exhibits good thermal insulation properties, providing stealth in the infrared light region. Herein, we produce cellulosic wet foams from surfactant and bleached pulp or cellulose nanofibrils. The visible light camouflage is created with green microalgae, Chlorella vulgaris, and brown kraft lignin, which also stabilized the foams. The thermal and spectral camouflage performance of foams was influenced by the cellulose content as well as the stability and water content of foams. Overall, these results give insight into how stability impacts the thermal and spectral properties of wet foams and provide a solid base for further material development to improve camouflage performance. While there is plenty of data on dry foams, the functional behavior of wet foams is currently not well known. Our method, using plant-based components can be exploited in a variety of other applications where simplicity and scalability are important.
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Affiliation(s)
- Nina Forsman
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Espoo, Finland.
| | - Tia Lohtander
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Espoo, Finland.
| | - Juha Jordan
- HAMK Tech, Häme University of Applied Sciences, Hämeenlinna, Finland.
| | - Ngoc Huynh
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Espoo, Finland.
| | - Ari Seppälä
- Department of Mechanical Engineering, School of Engineering, Aalto University, Espoo, Finland
| | - Päivi Laaksonen
- HAMK Tech, Häme University of Applied Sciences, Hämeenlinna, Finland.
| | - Sami Franssila
- Department of Chemistry and Materials Science, School of Chemical Engineering, Aalto University, Espoo, Finland
| | - Monika Österberg
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Espoo, Finland.
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20
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Zink J, Roth A, Junker N, Windhab E. Native corn and potato starch as CO2 gas bubble nucleation agent for low-temperature high-pressure foaming applications. CHEMICAL ENGINEERING JOURNAL ADVANCES 2022. [DOI: 10.1016/j.ceja.2021.100211] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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21
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Li S, Zhang S, Liu Y, Fu X, Xiang X, Gao S. Effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of ovotransferrin. ULTRASONICS SONOCHEMISTRY 2022; 84:105958. [PMID: 35220178 PMCID: PMC8889255 DOI: 10.1016/j.ultsonch.2022.105958] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/14/2022] [Accepted: 02/20/2022] [Indexed: 06/14/2023]
Abstract
Ovotransferrin (OVT) is one of the major functional proteins in egg white protein. Most of the industry only paid attention the biological activity of OVT in iron supplement, antibacterial and other aspects, few reports were carried out on its processing characteristics such as foaming, interfacial behavior such as emulsification and foaming, which was an important processing functional attribute affecting its application scenario. In this study, the effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of OVT were investigated. The results showed that proper ultrasonic treatment had a significant effect on the structure and physicochemical properties of OVT glycosylation products. When ultrasonic treatment lasted for 20 min, the grafting degree of OVT was 20.98%, the particle size decreased and the absolute value of potential increased. The foaming ability of OVT increased first and then decreased after ultrasonic-assisted glycosylation treatment. The foaming ability of OVT increased from 43.54% to 96.73% and the foaming stability increased from 68.92% to 89.19% after ultrasonic-assisted glycosylation treatment for 20 min. The experimental study effectively discovered the effect of ultrasound-assisted glycosylation on the foaming property of OVT, and would provide important technical references for expanding its application in food, biology, medicine and other fields.
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Affiliation(s)
- Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shan Zhang
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Ying Liu
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xing Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China
| | - Sihai Gao
- Department of Cardiothoracic and Vascular Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
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22
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Pickering foams and parameters influencing their characteristics. Adv Colloid Interface Sci 2022; 301:102606. [PMID: 35182930 DOI: 10.1016/j.cis.2022.102606] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 01/20/2022] [Accepted: 01/26/2022] [Indexed: 11/21/2022]
Abstract
Pickering foams are available in many applications and have been continually gaining interest in the last two decades. Pickering foams are multifaceted, and their characteristics are highly dependent on many factors, such as particle size, charge, hydrophobicity and concentration as well as the charge and concentration of surfactants and salts available in the system. A literature review of these individual studies at first might seem confusing and somewhat contradictory, particularly in multi-component systems with particles and surfactants with different charges in the presence of salts. This paper provides a comprehensive overview of particle-stabilized foams, also known as Pickering foams and froths. Underlying mechanisms of foam stabilization by particles with different morphology, surface chemistry, size and type are reviewed and clarified. This paper also outlines the role of salts and different factors such as pH, temperature and gas type on Pickering foams. Further, we highlight recent developments in Pickering foams in different applications such as food, mining, oil and gas, and wastewater treatment industries, where Pickering foams are abundant. We conclude this overview by presenting important research avenues based on the gaps identified here. The focus of this review is limited to Pickering foams of surfactants with added salts and does not include studies on polymers, proteins, or other macromolecules.
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23
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Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107352] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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24
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Chen Z, Cui B, Guo X, Zhou B, Wang S, Pei Y, Li B, Liang H. Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:949-956. [PMID: 34302360 DOI: 10.1002/jsfa.11427] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 06/05/2021] [Accepted: 07/24/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The waste of salted egg white resources has always been a serious problem in the food industry. In this current study, we report on a kind of Pickering emulsion system, which was stabilized by duck egg white nanogels (DEWNs) and sodium alginate (SA), followed by which this system was crosslinked by calcium carbonate (CaCO3 ) via controlling the gluconolactone (GDL) concentrations, aiming to open up a promising route for making full use of these protein resources. RESULTS The droplet size of the emulsion exhibited a reduction with an increase in SA concentrations, indicating that higher negative charges and steric hindrance was useful for a stable emulsion system. Meanwhile, the result of rheology measurement showed that storage modulus (G') values were higher than loss modulus (G″) values of the samples at higher GDL concentration, revealing the formation of elastic gel-like networks in the system, which was fabricated by SA and Ca2+ released by the CaCO3 particles. The gel-like network structure in the continuous phase improved both the freeze-thaw and thermal stability of the obtained Pickering emulsion system. Encouragingly, the Pickering high internal phase emulsions (HIPEs, φ = 0.75) stabilized by DEWN/SA3 -GDL3 were prepared, which could be stored at 4 °C for at least 30 days without oiling-off and creaming. CONCLUSION These findings not only develop a green ultra-stable Pickering emulsion system but also extend the potential commercial applications of duck egg white proteins in the food, cosmetics, and pharmaceutical industries. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ze Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Xiaohan Guo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education, National '111' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
- Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Shishuai Wang
- College of Culinary and Food Engineering, Wuhan Business University, Wuhan, China
| | - Yaqiong Pei
- College of Culinary and Food Engineering, Wuhan Business University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
- Functional Food Engineering & Technology Research Center of Hubei Province, Huazhong Agriculture University, Wuhan, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
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25
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Li X, Wang Y, Lv J, Yang Y. Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112776] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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26
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Reinforced pickering emulsions stabilized by desalted duck egg white nanogels with Ca2+ as binding agents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106974] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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27
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Carrera Sánchez C, Rodríguez Patino JM. Contribution of the engineering of tailored interfaces to the formulation of novel food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106838] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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28
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Li X, Wang YM, Sun CF, Lv JH, Yang YJ. Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates. Foods 2021; 10:2238. [PMID: 34574348 PMCID: PMC8468132 DOI: 10.3390/foods10092238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/07/2021] [Accepted: 09/17/2021] [Indexed: 12/03/2022] Open
Abstract
As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.
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Affiliation(s)
- Xin Li
- School of Life Sciences, Yantai University, Yantai 264005, China; (C.-F.S.); (J.-H.L.)
| | - Yue-Meng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai 264003, China;
| | - Cheng-Feng Sun
- School of Life Sciences, Yantai University, Yantai 264005, China; (C.-F.S.); (J.-H.L.)
| | - Jian-Hao Lv
- School of Life Sciences, Yantai University, Yantai 264005, China; (C.-F.S.); (J.-H.L.)
| | - Yan-Jun Yang
- School of Food Science, Jiangnan University, Wuxi 214122, China;
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29
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Yang Y, Zhang M, Sha L, Lu P, Wu M. "Bottom-Up" Assembly of Nanocellulose Microgels as Stabilizer for Pickering Foam Forming. Biomacromolecules 2021; 22:3960-3970. [PMID: 34432444 DOI: 10.1021/acs.biomac.1c00766] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Microgels assembled from bio-based nanomaterials are a promising soft stabilizer for a Pickering system. In this study, nanocellulose microgels with foaming properties were constructed by electrostatic assembly between nisin and 2,2,6,6-tetramethyl piperidine-1-oxyl-oxidized cellulose nanocrystals (TOCNC). Pickering wet foam was prepared by using the microgels as a foaming stabilizer. Nanocellulose microgels exhibited better foaming ability and foam stability than TOCNCs. Quartz crystal microbalance with dissipation and transmission electron microscopy analyses confirmed that the nanocellulose microgels prepared under different nisin concentrations demonstrated significant differences in morphology, conformation, and structural strength. Microgel particles prepared at 0.03 and 0.06 wt % nisin concentrations had a unique dendritic microstructure. Microgels containing 0.06 wt % nisin displayed better foaming ability and foam stability. It was possible that the soft dendritic structure of the microgels could endow bubbles with sufficient thickness and strength to prevent coalescence. This novelty nanocellulose microgel is expected to be used for expanding the application of nanocellulose in the functional interfacial design of Pickering foams.
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Affiliation(s)
- Yang Yang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Meng Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Lishan Sha
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Peng Lu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Min Wu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
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30
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Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111894] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes. Food Chem 2021; 362:130238. [PMID: 34098441 DOI: 10.1016/j.foodchem.2021.130238] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 04/27/2021] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
The aims of present study were to determine the impact of rutin complexation on the ability of soybean protein isolates (SPI) to form and stabilize foams and its mechanism. At pH 7.0, the foaming capacity and foaming stability of the rutin-SPI complexes (28.33% and 14.22%) was appreciably changed when compared with that of SPI alone (19.64% and 32.95%). The improvement in foaming properties was mainly attributed to decrease gas bubble size and increase interfacial thickness as suggested by light microscopy analysis. UV-visible spectroscopy showed that the absorption peak of the SPI was increased and red shifted after complexation with rutin. ITC confirmed that there was an interaction between rutin and SPI. This interaction was hydrophobic interaction and the binding process was entropy driven. This study shows that the foaming properties of plant-based proteins can be improved by forming complexes with flavonoids, which may be useful for foaming agents in foods.
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32
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Fang B, Isobe K, Handa A, Nakagawa K. Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110452] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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33
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Xu M, Du Z, Liang H, Yang Y, Li Q, Wan Z, Yang X. Adsorption and foaming properties of edible egg yolk peptide nanoparticles: Effect of particle aggregation. Curr Res Food Sci 2021; 4:270-278. [PMID: 33997793 PMCID: PMC8089773 DOI: 10.1016/j.crfs.2021.04.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/03/2021] [Accepted: 04/06/2021] [Indexed: 11/08/2022] Open
Abstract
The adsorption and foaming properties of an edible colloidal nanoparticle (EYPNs), self-assembled from the food-derived, amphiphilic egg yolk peptides, were investigated, with the aim of evaluating their potential as efficient particulate stabilizers for development of aqueous food foams. The influence of particle aggregation induced by the changes of environmental conditions (mainly the pH) on these properties of EYPN systems was determined. Our results showed that the EYPNs are a highly pH-responsive system, showing the pH-dependent particle aggregation behavior, which is found to strongly affect the interfacial adsorption and macroscopic foaming behaviors of systems. Compared to high pH (6.0–9.0), the EYPNs at low pH (2.0–5.0) showed higher surface activity with a lower equilibrated surface tension as well as a higher packing density of particles and particle aggregates at the interface, probably due to the reduced electrostatic adsorption barrier. Accordingly, the EYPNs at these low pH values exhibited significantly higher foamability and foam stability. The presence of large particle clusters and/or aggregates formed at low pH in the continuous phase may contribute to the foam stability of EYPNs. These results indicate that our edible peptide-based nanoparticle EYPNs can be used as a new class of Pickering-type foam stabilizer for the design of food foams with controlled material properties, which may have sustainable applications in foods, cosmetics, and personal care products. Edible nanoparticle EYPNs are efficient particulate stabilizers for making food foams. EYPNs have a pH-dependent particle aggregation behavior in aqueous solutions. The particle aggregation strongly affects the adsorption and foaming properties. The presence of particle aggregates contributes to the foam stability of EYPNs. The particle aggregates show higher surface activity and interfacial packing density.
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Affiliation(s)
- Mengyue Xu
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Zhenya Du
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Huanyin Liang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Yunyi Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Qing Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China.,Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T., Hong Kong, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
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34
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Yu H, Zhu Y, Hui A, Yang F, Wang A. Removal of antibiotics from aqueous solution by using porous adsorbent templated from eco-friendly Pickering aqueous foams. J Environ Sci (China) 2021; 102:352-362. [PMID: 33637260 DOI: 10.1016/j.jes.2020.09.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 09/02/2020] [Accepted: 09/06/2020] [Indexed: 06/12/2023]
Abstract
The aqueous foam template without any solvent and only using the particles stabilizer has attracted much attention for preparation of the porous adsorbents. Herein, a novel porous adsorbent was fabricated via thermal-initiated polymerization of Pickering aqueous foams, which was stabilized by the natural sepiolite (Sep) and pine pollen, and utilized for the removal of antibiotic from aqueous solution. The stabilizing mechanism of Pickering aqueous foam of that the Sep was modified with the leaching substance from pine pollen and arranged orderly around the bubble to form a dense "shell" structure was revealed. The adsorbents possessed the hierarchical porous structure and excellent adsorption performance for antibiotic of chlorotetracycline hydrochloride (CTC) and tetracycline hydrochloride (TC). The equilibrium adsorption capacities of CTC and TC were achieved with 465.59 and 330.59 mg/g within 60 min at 25°C, respectively. The adsorption process obeyed Langmuir model and pseudo-second-order adsorption kinetic model. This work provided eco-friendly approach for fabricate porous adsorbents for wastewater treatment.
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Affiliation(s)
- Hui Yu
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Materials Science and Optoelectronics Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yongfeng Zhu
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Aiping Hui
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Fangfang Yang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Aiqin Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China.
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35
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Emerging applications of site-directed spin labeling electron paramagnetic resonance (SDSL-EPR) to study food protein structure, dynamics, and interaction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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36
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Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of drying methods on the solubility and amphiphilicity of room temperature soluble gelatin extracted by microwave-rapid freezing-thawing coupling. Food Chem 2021; 351:129226. [PMID: 33639430 DOI: 10.1016/j.foodchem.2021.129226] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 01/16/2023]
Abstract
The effect of three drying methods (hot air, freeze and spray drying) on the solubility and amphiphilicity of gelatin were investigated and compared. Results showed spray drying gelatin (SDG) and hot air drying gelatin (HDG) showed the lowest and best solubility, respectively. This phenomenon was attributed to the degree of subunits degradation and hydrophobicity. The HDG showed an obvious degradation during the hot air drying and displayed the strongest hydrophilicity, while SDG showed a slight degradation and strongest hydrophobicity. The results of wettability showed that SDG had a better amphiphilicity (92.48°) in comparison with HDG (57.7°) and freeze drying gelatin (VDG, 77.53°), which can effectively reduce the interfacial tension of gelatin, thus significantly improving the stability of foam and emulsion (p < 0.05). These results suggested the drying methods can adjust the amphiphilicity of gelatin, and the SDG displayed a better amphiphilicity, showing good potential applications in foam and emulsion.
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Affiliation(s)
- Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yi Sun
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China.
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Improved solubility and interface properties of pigskin gelatin by microwave irradiation. Int J Biol Macromol 2021; 171:1-9. [PMID: 33412193 DOI: 10.1016/j.ijbiomac.2020.12.215] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/26/2020] [Accepted: 12/28/2020] [Indexed: 11/23/2022]
Abstract
In this study, the microwave irradiation as a green approach was applied to improve the properties (mainly solubility and interface properties) of pigskin gelatin. The results showed that the solubility of pigskin gelatin was improved obviously at room temperature (25 °C) due to the destruction of polymer subunits. Furthermore, the exposure of more hydrophobic groups in microwave-irradiated gelatin increased its hydrophobicity, consequently improving the amphiphilic property and the interfacial properties of gelatin. The results of interface behavior showed that the interfacial tension of microwave-irradiated gelatin was reduced obviously with the extension of irradiation time (0-30 min), which is more beneficial to adsorption of gelatin molecules at the interface, thus resulting in a significant increase of adsorption rate (AP) from 56.13% (0 min) to 91.87% (30 min). Correspondingly, the foaming and emulsifying properties of gelatin were also improved significantly (p < 0.05). This study would promote the development of food-grade foam and emulsion based on pigskin gelatin by adjusting solubility and interface properties.
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Kew B, Holmes M, Stieger M, Sarkar A. Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective. Trends Food Sci Technol 2021; 106:457-468. [PMID: 33380775 PMCID: PMC7763486 DOI: 10.1016/j.tifs.2020.10.032] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background Due to the growing rise in obesity and food-linked diseases, the replacement of calorie-dense fat has been a key focus of food industries in the last few decades with proteins being identified as promising fat replacers (FRs). Scope and approach This review aims to provide an overview of animal and plant protein-based FR studies that have been performed in the last 5 years. Protein isolates/concentrates, their microparticulated forms and protein microgels in model and real foods have been examined. Special emphasis has been given on the characterisation techniques that have been used to compare the full fat (FF) and low fat (LF) versions of the foods using FRs. Key findings and conclusions Microparticulated whey protein (MWP) has been the preferred choice FR with some success in replacing fat in model foods and dairy applications. Plant proteins on the other hand have attracted limited research attention as FRs, but show success similar to that of animal proteins. Key characterisation techniques used to compare full fat with low fat products containing FRs have been apparent viscosity, texture profile analysis, microscopy, particle size and sensory properties with oral tribology being a relatively recent undertaking. Coupling tribology with adsorption techniques (muco-adhesion) can be effective to bridge the instrumental-sensory property gap and might accelerate the development cycle of designing low/no fat products. From a formulation viewpoint, sub-micron sized microgels that show shear-thinning behaviour and have boundary lubrication properties offer promises with respect to exploiting their fat replacement potential in the future.
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Affiliation(s)
- Ben Kew
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
| | - Melvin Holmes
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
| | - Markus Stieger
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
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Tyowua AT, Echendu AM, Yiase SG, Adejo SO, Leke L, Mbawuaga EM, Binks BP. Foaming honey: particle or molecular foaming agent? J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1845718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Andrew T. Tyowua
- Applied Colloid Science and Cosmeceutical Group, Department of Chemistry, Benue State University, Makurdi, Nigeria
| | - Adebukola M. Echendu
- Applied Colloid Science and Cosmeceutical Group, Department of Chemistry, Benue State University, Makurdi, Nigeria
| | - Stephen G. Yiase
- Applied Colloid Science and Cosmeceutical Group, Department of Chemistry, Benue State University, Makurdi, Nigeria
| | - Sylvester O. Adejo
- Applied Colloid Science and Cosmeceutical Group, Department of Chemistry, Benue State University, Makurdi, Nigeria
| | - Luter Leke
- Applied Colloid Science and Cosmeceutical Group, Department of Chemistry, Benue State University, Makurdi, Nigeria
| | | | - Bernard P. Binks
- Department of Chemistry and Biochemistry, University of Hull, Hull, United Kingdom
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Xu YT, Yang T, Liu LL, Tang CH. One-step fabrication of multifunctional high internal phase pickering emulsion gels solely stabilized by a softer globular protein nanoparticle: S-Ovalbumin. J Colloid Interface Sci 2020; 580:515-527. [DOI: 10.1016/j.jcis.2020.07.054] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 07/05/2020] [Accepted: 07/11/2020] [Indexed: 01/04/2023]
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42
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Alavi F, Tian Z, Chen L, Emam-Djomeh Z. Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105887] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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43
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Zhu X, Zhan F, Zhao Y, Han Y, Chen X, Li B. Improved foaming properties and interfacial observation of sodium caseinate-based complexes: Effect of carboxymethyl cellulose. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105758] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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44
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Rheological approaches as a tool for the development and stability behaviour of protein-stabilized emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105719] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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45
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Li X, Yang Y, Murray BS, Sarkar A. Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109860] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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Advances in food emulsions and foams: reflections on research in the neo-Pickering era. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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47
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de Leon A, Wei P, Bordera F, Wegierak D, McMillen M, Yan D, Hemmingsen C, Kolios MC, Pentzer EB, Exner AA. Pickering Bubbles as Dual-Modality Ultrasound and Photoacoustic Contrast Agents. ACS APPLIED MATERIALS & INTERFACES 2020; 12:22308-22317. [PMID: 32307987 PMCID: PMC8985135 DOI: 10.1021/acsami.0c02091] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
Microbubbles (MBs) stabilized by particle surfactants (i.e., Pickering bubbles) have better thermodynamic stability compared to MBs stabilized by small molecules as a result of steric hindrance against coalescence, higher diffusion resistance, and higher particle desorption energy. In addition, the use of particles to stabilize MBs that are typically used as an ultrasound (US) contrast agent can also introduce photoacoustic (PA) properties, thus enabling a highly effective dual-modality US and PA contrast agent. Here, we report the use of partially reduced and functionalized graphene oxide as the sole surfactant to stabilize perfluorocarbon gas bubbles in the preparation of a dual-modality US and PA agent, with high contrast in both imaging modes and without the need for small-molecule or polymer additives. This approach offers an increase in loading of the PA agent without destabilization and increased thickness of the MB shell compared to traditional systems, in which the focus is on adding a PA agent to existing MB formulations.
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Affiliation(s)
- Al de Leon
- Department of Radiology, Case Western Reserve University, Cleveland, Ohio 44106, United States
| | - Peiran Wei
- Department of Chemistry and Department of Materials Science and Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Filip Bordera
- Department of Physics, Ryerson University, Toronto, Ontario M5B 2K3, Canada
| | - Dana Wegierak
- Department of Physics, Ryerson University, Toronto, Ontario M5B 2K3, Canada
| | - Madelyn McMillen
- Department of Chemistry, Case Western Reserve University, Cleveland, Ohio 44106, United States
| | - David Yan
- Department of Chemistry, Case Western Reserve University, Cleveland, Ohio 44106, United States
| | - Christina Hemmingsen
- Department of Chemistry, Case Western Reserve University, Cleveland, Ohio 44106, United States
| | - Michael C Kolios
- Department of Physics, Ryerson University, Toronto, Ontario M5B 2K3, Canada
| | - Emily B Pentzer
- Department of Chemistry and Department of Materials Science and Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Agata A Exner
- Department of Radiology, Case Western Reserve University, Cleveland, Ohio 44106, United States
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