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Du L, Ru Y, Weng H, Zhang Y, Chen J, Xiao A, Xiao Q. Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization. Carbohydr Polym 2024; 340:122293. [PMID: 38858005 DOI: 10.1016/j.carbpol.2024.122293] [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: 01/27/2024] [Revised: 04/19/2024] [Accepted: 05/16/2024] [Indexed: 06/12/2024]
Abstract
A few protein- and polysaccharide-based particles have shown promising potential as stabilizers in multi-phase food systems. By incorporating polymer-based particles and modifying the wettability of colloidal systems, it is possible to create particle-stabilized emulsions with excellent stability. A Pickering emulsifier (AGMs) with better emulsifying properties was obtained by the Maillard reaction between acid-hydrolysed agar and gelatin. Laser confocal microscopy imaging revealed that AGMs particles can be used as solid emulsifiers to produce a typical O/W Pickering emulsion, with AGMs adsorbing onto the droplet surface to form a dense interfacial layer. Cryo-scanning electron microscopy analysis showed that AGMs self-assembled into a three-dimensional network structure, which prevented droplets aggregation through strong spatial site resistance, contributing to emulsion stabilization. These emulsions exhibited stability within a pH range of 1 to 11, NaCl concentrations not exceeding 300 mM, and at temperatures below 80 °C. The most stable emulsion oil-water ratio was 6:4 at a particle concentration of 0.75 % (w/v). AGMs-stabilized Pickering emulsion was utilized to create a semi-solid mayonnaise as a replacement for hydrogenated oil. Rheological analysis demonstrated that low-fat mayonnaise stabilized with AGMs exhibited similar rheological behavior to traditional mayonnaise, offering new avenues for the application of Pickering emulsions in the food industry.
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Affiliation(s)
- Lipeng Du
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China
| | - Yi Ru
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Huifen Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Yonghui Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Jun Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Anfeng Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China.
| | - Qiong Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China.
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2
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Yan Z, Wang X, Zhao P, He Y, Meng X, Liu B. The effect of octenyl succinic anhydride-modified chitosan coating on DHA-loaded nanoemulsions: Physichemical stability and in vitro digestibility. Food Chem 2024; 441:138289. [PMID: 38176141 DOI: 10.1016/j.foodchem.2023.138289] [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: 09/25/2023] [Revised: 12/02/2023] [Accepted: 12/25/2023] [Indexed: 01/06/2024]
Abstract
Octenyl succinic anhydride-modified chitosan (OSA-CS) was synthesized and applied as a coating material to enhance the stability of docosahexaenoic acid (DHA)-loaded nanoemulsion. Due to the presence of the positively charged OSA-CS coating, the nanoemulsion exhibited a high positive zeta potential and two different layers. Compared with natural CS-coated nanoemulsion, OSA-CS-coated nanoemulsion showed improved storage stability (physical and chemical stability) and stability against environmental stresses (ionic strengths, temperatures and pH). Besides, OSA-CS-coated nanoemulsion protected encapsulated DHA from simulated gastric fluid damage better than that of natural CS-coated nanoemulsion, suggesting that OSA-CS-coated nanoemulsion had the potential to deliver more DHA into the small intestine. In conclusion, based on the comparison of two coating materials, natural chitosan and OSA-CS, it was found that the encapsulated nutrient was better protected by the OSA-CS coating. Such a finding will provide insights to broaden the application of modified chitosan in food delivery systems.
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Affiliation(s)
- Zhaoju Yan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xin Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Pengcheng Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yangeng He
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xianghong Meng
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Bingjie Liu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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3
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Aanniz T, El Omari N, Elouafy Y, Benali T, Zengin G, Khalid A, Abdalla AN, Sakran AM, Bouyahya A. Innovative Encapsulation Strategies for Food, Industrial, and Pharmaceutical Applications. Chem Biodivers 2024; 21:e202400116. [PMID: 38462536 DOI: 10.1002/cbdv.202400116] [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: 01/15/2024] [Revised: 02/07/2024] [Accepted: 03/10/2024] [Indexed: 03/12/2024]
Abstract
Bioactive metabolites obtained from fruits and vegetables as well as many drugs have various capacities to prevent or treat various ailments. Nevertheless, their efficiency, in vivo, encounter many challenges resulting in lower efficacy as well as different side effects when high doses are used resulting in many challenges for their application. Indeed, demand for effective treatments with no or less unfavorable side effects is rising. Delivering active molecules to a particular site of action within the human body is an example of targeted therapy which remains a challenging field. Developments of nanotechnology and polymer science have great promise for meeting the growing demands of efficient options. Encapsulation of active ingredients in nano-delivery systems has become as a vitally tool for protecting the integrity of critical biochemicals, improving their delivery, enabling their controlled release and maintaining their biological features. Here, we examine a wide range of nano-delivery techniques, such as niosomes, polymeric/solid lipid nanoparticles, nanostructured lipid carriers, and nano-emulsions. The advantages of encapsulation in targeted, synergistic, and supportive therapies are emphasized, along with current progress in its application. Additionally, a revised collection of studies was given, focusing on improving the effectiveness of anticancer medications and addressing the problem of antimicrobial resistance. To sum up, this paper conducted a thorough analysis to determine the efficacy of encapsulation technology in the field of drug discovery and development.
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Affiliation(s)
- Tarik Aanniz
- Biotechnology Laboratory (MedBiotech), Bioinova Research Center, Rabat Medical and Pharmacy School, Mohammed V University in Rabat, Rabat, 10100, Morocco
| | - Nasreddine El Omari
- High Institute of Nursing Professions and Health Techniques of Tetouan, Tetouan, Morocco
- Laboratory of Histology, Embryology, and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat, 10100, Morocco
| | - Youssef Elouafy
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP, 1014, Morocco
| | - Taoufiq Benali
- Environment and Health Team, Polydisciplinary Faculty of Safi, Cadi Ayyad University, Marrakech, 46030, Morocco
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130, Konya, Turkey
| | - Asaad Khalid
- Substance Abuse and Toxicology Research Center, Jazan University, P.O. Box: 114, Jazan, 45142, Saudi Arabia
- Medicinal and Aromatic Plants and Traditional Medicine Research Institute, National Center for Research, P. O. Box 2404, Khartoum, Sudan
| | - Ashraf N Abdalla
- Department of Pharmacology and Toxicology, College of Pharmacy, Umm Al-Qura University, Makkah, 21955, Saudi Arabia
| | - Ashraf M Sakran
- Department of Anatomy, Faculty of Medicine, Umm Alqura University, Makkah, 21955, Saudi Arabia
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, 10106, Morocco
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Li Z, Zhong X, Luan C, Wen N, Shi C, Liu S, Xu Y, He Q, Wu Y, Yang J. Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability. Food Chem X 2024; 21:101149. [PMID: 38312490 PMCID: PMC10837472 DOI: 10.1016/j.fochx.2024.101149] [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: 11/19/2023] [Revised: 01/04/2024] [Accepted: 01/16/2024] [Indexed: 02/06/2024] Open
Abstract
This study investigated the grafting chlorogenic acid (CA) onto myosin, utilizing various techniques including conventional method, ultrasound, microwave, and combination of ultrasound and microwave (UM). The grafting efficiency was as follows: conventional method < microwave < ultrasound < UM. The UM technique manifested the highest CA-binding capacity (80.26 μmol/g myosin) through covalent bonding, and a much shorter time was required for conjugation than conventional method. The conjugation of polyphenol significantly increased the solubility of myosin with reduced aggregation behavior, which was accompanied by structural alterations from ordered structures (α-helix and β-sheet) to disordered forms. The emulsion stabilized by UM-myosin-CA conjugate exhibited the most homogeneous microstructure with favorable creaming stability. Moreover, the resulting emulsion presented strong oxidation resistance and storage stability. These results illustrate the promising potential of employing CA-grafted myosin, especially when processed using the UM technique, in the development of highly efficient emulsifiers.
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Affiliation(s)
- Zhiyu Li
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Xiaomei Zhong
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Cuirong Luan
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Nanhua Wen
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Chuanyang Shi
- Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States
| | - Shuji Liu
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen, China
| | - Yizhou Xu
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Quan He
- Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada
| | - Yijing Wu
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
- Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China
| | - Jie Yang
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
- Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China
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5
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Nooshkam M, Varidi M. Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems. VITAMINS AND HORMONES 2024; 125:367-399. [PMID: 38997170 DOI: 10.1016/bs.vh.2024.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/14/2024]
Abstract
Oxidative damage refers to the harm caused to biological systems by reactive oxygen species such as free radicals. This damage can contribute to a range of diseases and aging processes in organisms. Moreover, oxidative deterioration of lipids is a serious problem because it reduces the shelf life of food products, degrades their nutritional value, and produces reaction products that could be toxic. Antioxidants are effective compounds for preventing lipid oxidation, and synthetic antioxidants are frequently added to foods due to their high effectiveness and low cost. However, the safety of these antioxidants is a subject that is being discussed in the public more and more. Synthetic antioxidants have been found to have potential negative effects on health due to their ability to accumulate in tissues and disrupt natural antioxidant systems. During thermal processing and storage, foods containing reducing sugars and amino compounds frequently produce Maillard reaction products (MRPs). Through the chelation of metal ions, scavenging of reactive oxygen species, destruction of hydrogen peroxide, and suppression of radical chain reaction, MRPs exhibit excellent antioxidant properties in a variety of food products and biological systems. Also, the capacity of MRPs to chelate metals makes them as a potential inhibitor of the enzymatic browning in fruits and vegetables. In this book chapter, the methods used for the evaluation of antioxidant activity of MRPs are provided. Moreover, the antioxidant and antibrowning activities of MRPs in food and biological systems is discussed. MRPs can generally be isolated and used as commercial preparations of natural antioxidants.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
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Li Z, Zhong X, Luan C, Wen N, Shi C, Lin X, Zhao C, Zhang Y, Luo L, Zhang L, Wu Y, Yang J. Fabrication of high-preformance emulsifier from conjugating maltodextrin onto myofibrillar protein peptide with microwave- ultrasound synergy. ULTRASONICS SONOCHEMISTRY 2024; 104:106818. [PMID: 38452710 PMCID: PMC10924053 DOI: 10.1016/j.ultsonch.2024.106818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 02/14/2024] [Accepted: 02/19/2024] [Indexed: 03/09/2024]
Abstract
In this study, we systematically investigated the emulsifying capabilities of myofibrillar protein (MP)- and MP peptide (MPP)-based conjugates synthesized through intensification techniques: water bath (WB), microwave, ultrasound, and the combined ultrasound-microwave (UM) methods. Compared with WB, microwave, and ultrasound treatments, the combined UM treatment greatly promoted the glycation reaction because ultrasound and microwave mutually reinforced modification effects. The resultant conjugate structure tended to unfold with more flexible conformation and homogeneous morphology. Moreover, the emulsifying properties of conjugates developed with single and combined ultrasound-assisted glycation displayed substantial improvement, and pre-hydrolysis further enhanced these performances, as observed in the Principal Component Analysis as well. Remarkably, MPP grafted by maltodextrin with the assistance of a combined UM field produced the smallest and most uniform emulsion system, positioning it as the most efficient emulsifier among all the fabricated glycoconjugates. Our study highlighted the potential of synergistically applying ultrasound and microwave techniques to develop a well-performance glycation with an ideal conjugate structure, in which they would be associated into a strong film that provided the robust physical barrier, creaming stability, heat retention, and oxidation resistance. These findings offered a basis for better utilizing complex ultrasonic technology to develop novel and improved MP-based food products.
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Affiliation(s)
- Zhiyu Li
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Xiaomei Zhong
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Cuirong Luan
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Nanhua Wen
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Chuanyang Shi
- Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States
| | - Xiaoyu Lin
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Chao Zhao
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Yang Zhang
- Institute of Oceanography, Minjiang University, Fuzhou, China
| | - Lianyu Luo
- Fujian Flavorbio Technology Co., LTD, Fuzhou, China
| | - Liang Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Yijing Wu
- Institute of Oceanography, Minjiang University, Fuzhou, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China.
| | - Jie Yang
- Institute of Oceanography, Minjiang University, Fuzhou, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China.
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7
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Zhu F. Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives. Food Res Int 2024; 178:113935. [PMID: 38309906 DOI: 10.1016/j.foodres.2024.113935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Whey proteins are a major group of dairy proteins with high potential for various food based applications. Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit specific applications. This review summarizes the recent advances in the modifications of whey proteins using chemical, physical, and enzymatic methods and their combinations as well as the modification effects on the physicochemical properties. The uses of these modified whey proteins in emulsion based food and beverage systems are described. The limitations in the studies summarized are critically discussed, while future research directions are suggested on how to better utilize whey proteins for emulsion based uses through modifications.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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8
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Li Z, Lin L, Fu G, Guo Z, Zhang C. Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis. Food Chem 2024; 433:137151. [PMID: 37661502 DOI: 10.1016/j.foodchem.2023.137151] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 08/01/2023] [Accepted: 08/11/2023] [Indexed: 09/05/2023]
Abstract
In this study, we investigated the emulsifying properties and stabilisation mechanisms of low-salt type emulsions stabilised by MP-base conjugates prepared via the Maillard reaction between DX and MP peptides (MPP). Mild hydrolysis by Alcalase promoted a well-controlled Maillard reaction in dry conditions. Combining hydrolysis and Maillard reaction caused the dissociation and unfolding of highly aggregated MP structures; the ordered secondary structure was lost and the hydrophobic residue was exposed. The MPP-DX conjugates greatly improved the emulsifying ability and stability in the low-salt system; the resulting emulsion exhibited a small droplet size and homogeneous microstructure with desirable storage stability. Further, the glycation products were found to effectively suppress gravity-induced creaming. The MPP-DX glycoconjugate developed with 5% DG, exhibiting strongest flocculation and creaming stability, was determined as the optimal emulsifying agent for low-salt type emulsions. These findings provide a theoretical basis for developing low-salt meat products and/or emulsion-based foods.
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Affiliation(s)
- Zhiyu Li
- Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Lin Lin
- Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China
| | - Gaofeng Fu
- Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Chen Zhang
- Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China.
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9
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Amiratashani F, Yarmand MS, Kiani H, Askari G, Naeini KK, Parandi E. Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating. Int J Biol Macromol 2024; 254:127283. [PMID: 37806423 DOI: 10.1016/j.ijbiomac.2023.127283] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/10/2023]
Abstract
The purpose of this work was to use a controlled wet-heating process to promote Maillard reaction (MR) between grass pea protein (GPPI) and xanthan gum (XG), and then analyse structural, functional and antioxidant properties of the conjugate (GPPI-XGCs). During heating, the degree of glycation of all conjugated samples was raised (up to 37.43 %) and, after heating for 24 h, the lightness of the samples decreased by 24.75 %. Circular dichroism showed changes in secondary structure with lower content of α-helix and random coil in conjugates. XRD patterns showed that MR destroyed the crystalline structure of the protein. In addition, Lys and Arg content of the produced conjugates decreased by 16.94 % and 6.17 %, respectively. Functional properties including foaming capacity and stability were increased by 45.17 % and 37.17 %, and solubility reached 98.88 %, due to the protein unfolding driven by MR. GPPI-XGCs showed significantly higher antioxidant activities with maximum ABTS-RS value of 49.57 %. This study revealed how MR can improve GPPI's properties, which can aid the food industry in producing a wide range of plant-based foods. Especially, among other characteristics, the foaming properties were significantly improved and the final product can be introduced as a promising foaming agent to be used in food formulation.
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Affiliation(s)
- Farzane Amiratashani
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Mohammad Saeid Yarmand
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
| | - Hossein Kiani
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
| | - Gholamreza Askari
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Kiana Kassaeian Naeini
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Ehsan Parandi
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
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10
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Kamandloo F, Salami M, Ghamari F, Ghaffari SB, EmamDjomeh Z, Ghasemi A, Kennedy JF. Development and evaluation of anti-reflux functional-oral suspension raft composed of sodium alginate-mung bean protein complex. Int J Biol Macromol 2024; 256:128490. [PMID: 38035967 DOI: 10.1016/j.ijbiomac.2023.128490] [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: 03/09/2023] [Revised: 11/17/2023] [Accepted: 11/27/2023] [Indexed: 12/02/2023]
Abstract
This study aimed to develop a sodium alginate (Na alginate) and mung bean protein (MBP) raft complex to improve gastric reflux symptoms. Na alginate and MBP complexes with different ratios (1:1, 2:1, and 3:1, respectively) were used for raft formulations through a wet Maillard reaction. Structural properties of raft strength, reflux resistance, intrinsic fluorescence emission spectroscopy, and Fourier transform infrared spectroscopy (FTIR) were investigated for rafts. The suspension 1:1 Na alginate/MBP with 0 h Maillard reaction time exhibited the lowest sedimentation volume among the suspensions. In contrast, 3:1 Na alginate/MBP with 6 h Maillard reaction time showed the highest sedimentation volume. Based on the results, the 3:1 Na alginate/MBP rafts had the best results, and the results were within acceptable limits. Functional properties, including antioxidant properties, the Helicobacter pylori inhibition assay, the pancreatic lipase inhibition assay, and angiotensin-converting enzyme (ACE) inhibition, were investigated for rafts. The Na alginate/MBP raft has similar characteristics to Gaviscon syrup and can be used for obesity, Helicobacter pylori infection, high blood pressure, and gastric reflux.
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Affiliation(s)
- Farzaneh Kamandloo
- Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran; Functional Food Research Core (FRC), University of Tehran, Iran.
| | - Fatemeh Ghamari
- Department of Science Payame Noor University, P.O. box 19395-4697, Tehran, Iran
| | - Seyed-Behnam Ghaffari
- School of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Zahra EmamDjomeh
- Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran; Functional Food Research Core (FRC), University of Tehran, Iran
| | - Atiyeh Ghasemi
- Institute of Biochemistry and Biophysics, University of Tehran, Iran
| | - John F Kennedy
- Chembiotech Laboratories Ltd, Tenbury Wells, United Kingdom
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11
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Starch digestion retarded by wheat protein hydrolysates with different degrees of hydrolysis. Food Chem 2023; 408:135153. [PMID: 36527925 DOI: 10.1016/j.foodchem.2022.135153] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 09/28/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
Wheat protein hydrolysates (WPH) were prepared by pepsin hydrolysis for 30, 60, and 120 min (WPH30, WPH60, and WPH120). The mixed system of rice starch and WPH was hydrothermally treated to explore the effect of WPH with different degrees of hydrolysis on starch digestion. WPH reduced the first-order rate coefficient (k) of starch digestion. Especially, WPH30 reduced the k value the most and formed the highest slowly digestible starch content due to the entanglement of starch chains and long-chain peptides. WPH60 and WPH120 with more hydrophobic peptides and polar amino acids than WPH30 tended to form hydrogen bonds with starch molecules due to less steric hindrance. Particularly, the complexation of WPH60 promoted the formation of dense aggregate structure and hindered the enzymatic hydrolysis of starch to a certain extent, thereby increasing the resistant starch content. These findings provide significant guidance for the preparation of hypoglycemic reformed food.
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12
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Tang W, Zhang Q, Ritzoulis C, Walayat N, Ding Y, Liu J. Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions. Compr Rev Food Sci Food Saf 2023; 22:1986-2016. [PMID: 36939688 DOI: 10.1111/1541-4337.13138] [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: 10/08/2022] [Revised: 01/21/2023] [Accepted: 02/21/2023] [Indexed: 03/21/2023]
Abstract
Recently, increasing studies have shown that the functional properties of proteins, including emulsifying properties, antioxidant properties, solubility, and thermal stability, can be improved through glycation reaction under controlled reaction conditions. The use of glycated proteins to stabilize hydrophobic active substances and to explore the gastrointestinal fate of the stabilized hydrophobic substances has also become the hot spot. Therefore, in this review, the effects of glycation on the structure and function of food proteins and the physical stability and oxidative stability of protein-stabilized oil/water emulsions were comprehensively summarized and discussed. Also, this review sheds lights on the in vitro digestion characteristics and edible safety of emulsion stabilized by glycated protein. It can further serve as a research basis for understanding the role of structural features in the emulsification and stabilization of glycated proteins, as well as their utilization as emulsifiers in the food industry.
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Affiliation(s)
- Wei Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
| | - Qingchun Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
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13
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Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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14
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Lu X, Zhan J, Ma R, Tian Y. Structure, thermal stability, and in vitro digestibility of rice starch-protein hydrolysate complexes prepared using different hydrothermal treatments. Int J Biol Macromol 2023; 230:123130. [PMID: 36610573 DOI: 10.1016/j.ijbiomac.2022.123130] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 12/07/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023]
Abstract
In this study, rice starch-protein hydrolysate (WPH-S) complexes with high resistant starch (RS) content were prepared by heat-moisture treatment (HMT) and annealing (ANN). The effects of different hydrothermal treatments on the structure and thermal stability of the WPH-S complexes and their relationship with starch digestibility were further discussed. The results showed that RS contents of ANN-WPH-S complexes (35.09-40.26 g/100 g) were higher than that of HMT-WPH-S complexes (24.15-38.74 g/100 g). Under hydrothermal treatments, WPH decreased the hydrolysis kinetic constant (k) of starch form 4.07 × 10-2-4.63 × 10-2 min-1 to 3.29 × 10-2-3.67 × 10-2 min-1. HMT and ANN promoted hydrogen bonding between WPH and starch molecules, thus increasing the molecular size of starch. In addition, the shear stability of WPH-S mixture was improved with the hysteresis loop area decreased after HMT/ANN treatments, resulting in a more stable structure. Most importantly, the hydrothermal treatment made the scatterers of WPH-S complexes denser and the surface smoother. Especially after ANN treatment, the WPH60-S complex formed a denser aggregate structure, which hindered the in vitro digestion of starch to a certain extent. These results enrich our understanding of the regulation of starch digestion by protein hydrolysates under different hydrothermal treatments and have guiding significance for the development of foods with a low glycemic index.
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Affiliation(s)
- Xiaoxue Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jinling Zhan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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15
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Li X, Wang X, Zhang H, Gong L, Meng X, Liu B. OSA-starch stabilized EPA nanoliposomes: preparation, characterization, stability and digestion in vitro and in vivo. Food Chem 2023; 419:136040. [PMID: 37027978 DOI: 10.1016/j.foodchem.2023.136040] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/15/2023] [Accepted: 03/23/2023] [Indexed: 04/01/2023]
Abstract
OSA-starch stabilized EPA nanoliposomes (OSA-EPA-NLs) were prepared by thin film rehydration/dispersion method. The physical properties and morphology of OSA-EPA-NLs were characterized. The best formulated sample was used to measure the storage stability and oxidative properties of EPA under different environmental stresses and to determine release and absorption of OSA-EPA-NLs in vitro and in vivo. The results showed that the encapsulation efficiency of OSA-EPA-NLs was 84.61%. All samples were relatively stable under different environmental stresses, and the release rate of EPA in simulated intestine stage (89.87%) was higher than that in the simulated gastric stage (5.86%). The areas under the EPA concentration-time curve of OSA-EPA-NLs group and EPA-NLs group through in vivo study were 0.42 and 0.32, respectively, which indicated that OSA-starch could improve the stability of EPA nanoliposomes and enhance EPA bioavailability in the form of ethyl esters.
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16
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Tirgarian B, Farmani J, Farahmandfar R, Milani JM, Van Bockstaele F. Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09778-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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17
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Zhang Q, Chen M, Emilia Coldea T, Yang H, Zhao H. Structure, chemical stability and antioxidant activity of melanoidins extracted from dark beer by acetone precipitation and macroporous resin adsorption. Food Res Int 2023; 164:112045. [PMID: 36737887 DOI: 10.1016/j.foodres.2022.112045] [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: 06/22/2022] [Revised: 10/03/2022] [Accepted: 10/10/2022] [Indexed: 02/07/2023]
Abstract
Melanoidins contribute to the sensory and functional properties of dark beers. The structure, stability, and antioxidant activity of acetone precipitation extracted melanoidins (APE-M) and macroporous resin adsorption extracted melanoidins (MAE-M) from dark beer were investigated. The structural properties of melanoidins were characterized using Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD), scanning electron microscopy (SEM), and the solution storage stability, thermal behavior and antioxidant activity of melanoidins in dark beers were evaluated. MAE-M revealed more sophisticated structures than APE-M, including more concrete characteristics of Maillard reaction (MR) products in FTIR (1550-1500 cm-1), more ordered secondary structure in CD spectra, and thinner slices as well as more microspheres in SEM. The solution storage stability assay showed that certain factors, including 55 °C, 5 % v/v ethanol, UV light, and H2O2 solution, accelerated the degradation of melanoidins. The moderate extraction process of MAE-M performed a minor enthalpy change (-92.28 Jg-1) in the DSC-TG test than that of APE-M (-319.41 Jg-1). Furthermore, the ABTS and DPPH radical scavenging activities and the FRAP assay demonstrated that the antioxidant activity of MAE-M was almost twice that of APE-M. In general, MAE was more effective in extracting beer melanoidins while maintaining its accurate structure and profitable antioxidant activity than APE.
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Affiliation(s)
- Qiuhui Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Moutong Chen
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Romania
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
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18
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Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions. Food Chem 2023; 400:134006. [DOI: 10.1016/j.foodchem.2022.134006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 08/14/2022] [Accepted: 08/21/2022] [Indexed: 11/21/2022]
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19
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Wang H, Ouyang Z, Cheng Y, Zhu J, Yang Y, Ma L, Zhang Y. Structure maintainability of safflomin/betanin incorporated gelatin-chitooligosaccharide complexes based high internal phase emulsions and its combinational 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Tirgarian B, Farmani J, Farahmandfar R, Milani JM, Van Bockstaele F. Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates. Food Chem 2022; 393:133427. [PMID: 35696957 DOI: 10.1016/j.foodchem.2022.133427] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 06/03/2022] [Accepted: 06/06/2022] [Indexed: 11/30/2022]
Abstract
This paper reports the production of O/W high internal phase emulsions (HIPEs) using protein-anionic polysaccharide Maillard conjugates. First, Maillard conjugates were prepared from soy protein isolate (SPI) or sodium caseinate (SC) proteins and Alyssum homolocarpum seed gum (AHSG) or kappa-carrageenan (kC) polysaccharides. The conjugation process was confirmed and monitored by UV spectrophotometry, Fourier transform infrared, circular dichroism, fluorescence spectroscopies, and differential scanning calorimetry. Under the optimized reaction conditions, SC-AHSG conjugates exhibited the highest glycation degree and emulsifying properties. Next, HIPEs were made using the optimized conjugates, and their microstructure, droplet size, and physical stability were evaluated. The emulsion stabilized by SC-AHSG conjugate had the lowest mean droplet size (363.07 ± 34.56 nm), orderly-packed oil droplets with monomodal distribution, the highest zeta potential (-27.70 ± 0.70 mV), high storage stability (no creaming or oil-off) and was ultra-stable against environmental stresses. Results of this research are helpful for development of emulsion-based foods with novel functionality.
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Affiliation(s)
- Behraad Tirgarian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran.
| | - Reza Farahmandfar
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Jafar M Milani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Filip Van Bockstaele
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Vandemoortele Centre 'Lipid Science and Technology', Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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22
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Recent Advances in Macroporous Hydrogels for Cell Behavior and Tissue Engineering. Gels 2022; 8:gels8100606. [PMID: 36286107 PMCID: PMC9601978 DOI: 10.3390/gels8100606] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/07/2022] [Accepted: 09/14/2022] [Indexed: 11/23/2022] Open
Abstract
Hydrogels have been extensively used as scaffolds in tissue engineering for cell adhesion, proliferation, migration, and differentiation because of their high-water content and biocompatibility similarity to the extracellular matrix. However, submicron or nanosized pore networks within hydrogels severely limit cell survival and tissue regeneration. In recent years, the application of macroporous hydrogels in tissue engineering has received considerable attention. The macroporous structure not only facilitates nutrient transportation and metabolite discharge but also provides more space for cell behavior and tissue formation. Several strategies for creating and functionalizing macroporous hydrogels have been reported. This review began with an overview of the advantages and challenges of macroporous hydrogels in the regulation of cellular behavior. In addition, advanced methods for the preparation of macroporous hydrogels to modulate cellular behavior were discussed. Finally, future research in related fields was discussed.
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23
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Curcumin loaded core-shell biopolymers colloid and its incorporation in Indian Basmati rice: An enhanced stability, anti-oxidant activity and sensory attributes of fortified rice. Food Chem 2022; 387:132860. [DOI: 10.1016/j.foodchem.2022.132860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/25/2022] [Accepted: 03/28/2022] [Indexed: 12/27/2022]
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24
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Yu Y, Liu Q, Wang C, Zhang D, Jiang B, Shan Y, Fu F, Ding S. Zein/pullulan complex colloidal particle-stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3952-3963. [PMID: 34958458 DOI: 10.1002/jsfa.11742] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/05/2021] [Accepted: 12/19/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Polymethoxylated flavones (PMFs) show multiple biological functions, while their high hydrophobicity leads to a low bioaccessibility and limits their wide applications. The design of a reasonable food-grade drug delivery system is an effective strategy to improve the low bioaccessibility of PMFs. In this study, sinensetin, tangeretin and nobiletin were encapsulated in Pickering emulsions stabilized by zein/pullulan complex colloidal particles (ZPPs), and the protection effect and in vitro digestion were characterized. RESULTS Rheological analysis revealed that ZPP-Pickering emulsion loading with PMFs maintained a strong gel-like network structure. Moreover, the ability to scavenge free radicals of PMFs was improved by the emulsion delivery system. The antioxidant activity of PMFs encapsulated in Pickering emulsion was positively correlated with the oil volume fraction (φ). ZPP-Pickering emulsion loading with PMFs can effectively delay lipid oxidation, and the φ (70%) of Pickering emulsion showed the most pronounced effects, in which the lipid hydroperoxide content and malondialdehyde content decreased by 64.3% and 38.3% after 15 days of storage, compared with the bulk oil group, respectively. The bioaccessibility of the three PMFs has been increased by ZPP-Pickering emulsion simultaneously and it presented the highest values as its φ was 50%, in which the bioaccessibility of sinensetin, tangeretin and nobiletin increased by 2.5, 3.2 and 3.9 times, compared with the bulk oil group, respectively. CONCLUSION Pickering emulsion stabilized by ZPPs is an excellent nutrient delivery system for delivering three PMFs simultaneously and imparting functional properties to bioactive delivery systems. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yang Yu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Qian Liu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Chen Wang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Dali Zhang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Bing Jiang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Yang Shan
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Fuhua Fu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
| | - Shenghua Ding
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits and Vegetables Processing, Quality and Safety, Changsha, China
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25
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Ghani A, Tabibiazar M, Mahmoudzadeh M, Golchinfar Z, Homayouni Rad A. Evaluation of the effect of sage seed gum (
Salvia macrosiphon
) conjugation on physicochemical and antimicrobial properties of egg white protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ali Ghani
- Student Research Committee Tabriz University of Medical Science Tabriz Iran
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Mahnaz Tabibiazar
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Maryam Mahmoudzadeh
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
- Drug Applied Research Center Tabriz University of Medical Sciences Tabriz Iran
| | - Zahra Golchinfar
- Student Research Committee Tabriz University of Medical Science Tabriz Iran
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Aziz Homayouni Rad
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
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26
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Wang C, Li J, Sun Y, Wang C, Guo M. Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex. J Dairy Sci 2022; 105:6431-6446. [PMID: 35688741 DOI: 10.3168/jds.2022-21862] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/29/2022] [Indexed: 12/17/2023]
Abstract
A cannabidiol (CBD)-loaded oil-in-water emulsion stabilized by a whey protein (WP)-maltodextrin (MD) conjugate and rosmarinic acid (RA) complex was fabricated, and its stability characteristics were investigated under various environmental conditions. The WP-MD conjugates were formed via dry-heating. The interaction between WP and MD was assessed by browning intensity, reduced amount of free amino groups, the formation of high molecular weight components in sodium dodecyl sulfate-PAGE, and changes in secondary structure of whey proteins. The WP-MD-RA noncovalent complex was prepared and confirmed by fluorescence quenching and Fourier-transform infrared spectroscopy spectra. Emulsions stabilized by WP, WP-MD, and WP-RA were used as references to evaluate the effect of WP-MD-RA as a novel emulsifier. Results showed that WP-MD-RA was an effective emulsifier to produce fine droplets for a CBD-loaded emulsion and remarkably improved the pH and salt stabilities of emulsions in comparison with WP. An emulsion prepared with WP-MD-RA showed the highest protection of CBD against UV and heat-induced degradation among all emulsions. The ternary complex kept emulsions in small particle size during storage at 4°C. Data from the current study may offer useful information for designing emulsion-based delivery systems which can protect active substance against environmental stresses.
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Affiliation(s)
- Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Ji Li
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yonghai Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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27
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Lin D, Sun LC, Chen YL, Liu GM, Miao S, Cao MJ. Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement physical and oxidative stability of emulsions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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A pH-controlled curcumin-loaded emulsion stabilized by pea protein isolate-maltodextrin-epigallocatechin-3-gallate: Physicochemical properties and in vitro release properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129003] [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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29
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Espinosa-Solis V, García-Tejeda YV, Portilla-Rivera OM, Chávez-Murillo CE, Barrera-Figueroa V. Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions. Polymers (Basel) 2022; 14:polym14153064. [PMID: 35956579 PMCID: PMC9370146 DOI: 10.3390/polym14153064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 11/17/2022] Open
Abstract
Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates their incorporation into different pharmaceutical products and food matrices; however, the selection of environmentally friendly emulsifiers is a great challenge. Four formulations of the following solid particles: Gum Arabic, HI-CAP®100 starch, and phosphorylated waxy maize starch, were selected to prepare avocado oil Pickering emulsions. Two of the formulations have the same composition, but one of them was emulsified by rotor-stator homogenization. The rest of the emulsions were emulsified by combining rotor-stator plus ultrasound methods. The protective effect of mixed particle emulsifiers in avocado oil encapsulated by spray drying was based on the efficiency of encapsulation. The best results were achieved when avocado oil was emulsified with a mixture of phosphorylated starch/HI-CAP®100, where it presented the highest encapsulation efficiency.
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Affiliation(s)
- Vicente Espinosa-Solis
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, km 5, Carretera Tamazunchale-San Martín, Tamazunchale 79960, Mexico; (V.E.-S.); (O.M.P.-R.)
| | - Yunia Verónica García-Tejeda
- Academia de Ciencias Básicas, UPIITA, Avenida Instituto Politécnico Nacional No. 2580, Col. Barrio la Laguna Ticomán, Gustavo A. Madero, Mexico City 07340, Mexico
- Correspondence: ; Tel.: +52-555-729-6000 (Ext. 56918)
| | - Oscar Manuel Portilla-Rivera
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, km 5, Carretera Tamazunchale-San Martín, Tamazunchale 79960, Mexico; (V.E.-S.); (O.M.P.-R.)
| | - Carolina Estefania Chávez-Murillo
- Academia de Bioingeniería, UPIIZ, Instituto Politécnico Nacional, Circuito del Gato No. 202, Col. Ciudad Administrativa, Zacatecas 98160, Mexico;
| | - Víctor Barrera-Figueroa
- Sección de Estudios de Posgrado e Investigación, UPIITA, Avenida Instituto Politécnico Nacional No. 2580, Col. Barrio la Laguna Ticomán, Gustavo A. Madero, Mexico City 07340, Mexico;
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30
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Li M, Liu Y, Zhao J, Yu R, Altaf Hussain M, Qayum A, Jiang Z, Qu B. Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions. Food Chem 2022; 383:132402. [DOI: 10.1016/j.foodchem.2022.132402] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 02/05/2022] [Accepted: 02/07/2022] [Indexed: 12/19/2022]
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31
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Li M, Li J, Huang Y, Gantumur MA, Bilawal A, Qayum A, Jiang Z. Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways. Foods 2022; 11:foods11131848. [PMID: 35804664 PMCID: PMC9265985 DOI: 10.3390/foods11131848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 06/16/2022] [Accepted: 06/20/2022] [Indexed: 11/20/2022] Open
Abstract
The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher browning intensity and DPPH radical scavenging ability in comparison with GPP-B. Moreover, the CLA emulsion formed by GPP-A exhibited a lower creaming index, average particle size, primary and secondary oxidative products, in comparison with GPP-B-loaded emulsion. However, the GPP-A-loaded emulsion showed a higher absolute potential and fraction of interfacial adsorption than that of the CLA emulsion formed by GPP-B. Therefore, the CLA emulsion formed by GPP-A exhibited stronger stabilities in comparison with the GPP-B-loaded emulsion. These results suggested that GPP-A showed an emulsification-based delivery system for embedding CLA to avoid the loss of biological activities. Additionally, the development of CLA emulsions could exert its physiological functions and prevent its oxidation.
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Zhang S, Yin F, Zheng L, Zheng X, Yang Y, Xiao D, Ai B, Sheng Z. Steam‐exploded camellia (
Camellia oleifera
Abel.) seed protein improves the stability of camellia seed oil emulsions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shanying Zhang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
- College of Food Science and Engineering Hainan University Haikou 570228 China
| | - Fengman Yin
- College of Life Sciences Hainan University Haikou 570228 China
| | - Lili Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Xiaoyan Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Yang Yang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Dao Xiao
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Binling Ai
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Zhanwu Sheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
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Ma X, Chi C, Pu Y, Miao S, Liu D. Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide. Food Chem 2022; 387:132876. [PMID: 35395480 DOI: 10.1016/j.foodchem.2022.132876] [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: 07/30/2021] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 12/28/2022]
Abstract
Recently, there has been a great interest in enhancing the emulsifying properties of soy protein isolate (SPI) by Maillard reaction. As a commonly-used grafting polysaccharide, pectin has proved useful in modifying proteins. However, effects of its structural characteristics on conjugation are still not fully understood. To address this problem, we employed alkaline or/and enzymatic treatments to modify pectin and obtained three modified samples. Structural characteristics of pectin, including the molecular weight, degree of methoxylation and acetylation, and monosaccharide compositions were measured. When conjugated with SPI, pectin with lower molecular weight and less main chains induced higher conjugate yield. Fluorescence intensity and surface hydrophobicity of all conjugates markedly reduced compared to the original SPI, suggesting a more loosened protein structure after Maillard reaction. In this study, the enzymolysis pectin proved an optimum grafting polysaccharide considering the simple preparation procedures and the highest emulsifying properties of its resulting conjugates.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yunfeng Pu
- Department of Food Science, Tarim University, Alar, Xinjiang 843300, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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Falsafi SR, Rostamabadi H, Samborska K, Mirarab S, Rashidinejhad A, Jafari SM. Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes. Pharmacol Res 2022; 178:106164. [PMID: 35272044 DOI: 10.1016/j.phrs.2022.106164] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/04/2022] [Accepted: 03/04/2022] [Indexed: 01/22/2023]
Abstract
As unique biopolymeric architectures, covalently and electrostatically protein-polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their featured structures and unique physicochemical attributes. PRO-POL systems (i. e, microscopic /nano-dimensional multipolymer particles, molecularly conjugated vehicles, hydrogels/nanogels/oleogels/emulgels, biofunctional films, multilayer emulsion-based delivery systems, particles for Pickering emulsions, and multilayer coated liposomal nanocarriers) possess a number of outstanding attributes, like biocompatibility, biodegradability, and bioavailability with low toxicity that qualify them as powerful agents for the delivery of different bioactive ingredients. To take benefits from these systems, an in-depth understanding of the chemical conjugates and physical complexes of the PRO-POL systems is crucial. In this review, we offer a comprehensive study concerning the unique properties of covalently/electrostatically PRO-POL systems and introduce emerging platforms to fabricate relevant nanocarriers for encapsulation of bioactive components along with a subsequent sustained/controlled release.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
| | - Katarzyna Samborska
- Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Warsaw, Poland
| | - Saeed Mirarab
- Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, P.O. Box 578, Sari, Iran
| | - Ali Rashidinejhad
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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35
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Huyst AM, Deleu LJ, Luyckx T, Buyst D, Van Camp J, Delcour JA, Van der Meeren P. Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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36
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Structural characteristics and emulsifying properties of lotus seed protein isolate-dextran glycoconjugates induced by a dynamic high pressure microfluidization Maillard reaction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113309] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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37
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Wang WD, Li C, Chen C, Fu X, Liu RH. Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin. Int J Biol Macromol 2022; 209:93-106. [PMID: 35364207 DOI: 10.1016/j.ijbiomac.2022.03.169] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 01/13/2023]
Abstract
There is fast increasing interest in the development of alimentary protein stabilized emulsions due to their potential applications in functional food fields. This work studied the effect of glycation degree with chitosan oligosaccharide (COS) on the emulsifying properties of lactoferrin (LF) through Maillard reaction. In the present study, SDS-PAGE and FT-IR were used to confirm LF and COS covalently binding together successfully. Intrinsic fluorescence showed that glycation with COS led more hydrophobic groups exposed to the surface of the structure and particle size increase of LF. Emulsions with 50% (v/v) oil phase and protein concentration of 2% (w/v) was fabricated through one-step shear method. Compared with native LF, emulsions stabilized by LF-COS conjugates showed smaller droplet size and lower creaming index (CI). Among these samples, LF-COS conjugates under 4 h had the best emulsifying efficiency and stability, the emulsion droplet size and the CI of which decreased 39.66% and 28.55% compared with LF, respectively. Furthermore, glycation with COS enhanced the interfacial activity of LF leading to more adsorbing amount and forming thicker layer on the droplets and gel network in the emulsions. This finding would make sense to further understand the modification of emulsifying properties of alimentary proteins through glycosylation with saccharides and develop novel protein-based emulsifiers.
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Affiliation(s)
- Wen-Duo Wang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
| | - Chao Li
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA
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38
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Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo. Food Chem 2022; 378:132090. [PMID: 35032809 DOI: 10.1016/j.foodchem.2022.132090] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 12/15/2021] [Accepted: 01/04/2022] [Indexed: 12/19/2022]
Abstract
The work aimed to prepare pea protein isolate-chitosan (PPI-CS) nanoparticles, fabricate PPI-CS nanoparticles stabilized Pickering emulsions (PPI-CS Pickering emulsions) and deliver EPA for digestion in vitro and in vivo. The nanoparticles were characterized by scanning electron microscopy (SEM), and PPI-CS Pickering emulsions were characterized by physicochemical and rheological properties. The results showed that the size of PPI-CS nanoparticles was 194.22 ± 0.45 nm. Rheological measurement showed that the PPI-CS Pickering emulsions possessed a gel-like network. EPA encapsulated Pickering emulsions (EPA-PE, φ = 0.6) exhibited a high retention rate (93%) during storage and performed a lower release rate compared with EPA-PE (φ = 0.4) in vitro digestion. The area under the curve of EPA concentration of EPA-PE group and EPA-emulsions (EPA-Em) group was 1.71 and 1.48, respectively. It demonstrated that PPI-CS Pickering emulsions provided the possibility to deliver EPA for digestive absorption.
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39
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Zhao H, Wang S, Zhao G, Li Y, Liu X, Yang L, Zhu L, Liu H. Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides. Food Funct 2022; 13:386-397. [PMID: 34908089 DOI: 10.1039/d1fo01604k] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Non-covalent complexes (SPIF/SSPS) of soy protein isolate fibrils (SPIF) and soy soluble polysaccharides (SSPS) were fabricated and used to stabilize oil-in-water (O/W) emulsions. FT-IR spectroscopy and zeta potential results demonstrated that the interactions between SPIF and SSPS mainly include hydrogen bonding and electrostatic interactions. The presence of SSPS decreased the particle size and surface hydrophobicity of SPIF, resulting in a decrease and redshift of the fluorescence intensity. During the interfacial adsorption process, SPIF/SSPS complexes had lower diffusion and penetration rates compared with pure SPIF because of their hydrophilic region, but the molecular reorganization rate increased. Emulsions stabilized with the SPIF/SSPS complex at 5 : 5 (i.e., 1 : 1) ratio had both an excellent emulsifying activity index (EAI) of 26.17 m2 g-1 and an excellent emulsifying stability index (ESI) of 93.01%, as well as the smallest emulsion droplet particle size of 1.74 μm. Meanwhile, no flocculation was observed in this emulsion which is attributed to the sufficient steric stabilization provided by the hydrophilic SSPS. After three weeks of storage, there was no phase separation observed in the emulsions stabilized by SPIF/SSPS complexes in 5 : 4 and 5 : 5 ratios and the Turbiscan stability indices were 17.86 and 15.14, respectively, much lower than the other emulsion formulations tested.
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Affiliation(s)
- Hekai Zhao
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
- National Research Center of Soybean Engineering and Technology, Northeast Agricultural University, Harbin 150000, China
| | - Guilan Zhao
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
| | - Yangyang Li
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
| | - Xiulin Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
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40
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Zheng Y, Chang Y, Luo B, Teng H, Chen L. Molecular structure modification of ovalbumin through controlled glycosylation with dextran for its emulsibility improvement. Int J Biol Macromol 2022; 194:1-8. [PMID: 34826451 DOI: 10.1016/j.ijbiomac.2021.11.130] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 11/16/2021] [Accepted: 11/18/2021] [Indexed: 01/01/2023]
Abstract
Ovalbumin (OVA) is a high nutritious protein, but the poor emulsibility limited its application. The present study glycosylated OVA with dextran (Dex) by controlled wetheating (60-90 °C for 3 h). Temperature was an inductive factor for glycosylation degree (DG and browning intensity), and higher temperature could accelerate the reaction. Variations in molecular structure of OVA were analyzed by SDS-PAGE, FTIR, fluorescence spectroscopy and UV spectroscopy, which verified successes in the generation of glycoconjugate with more flexible structure. Emulsifying activity index (EAI) and emulsion stability index (ESI) for the emulsion of OVA-Dex glycoconjugates were significantly enhanced with the increasing of glycosylation temperature. Moreover, confocal laser scanning results revealed that the emulsion exhibited smaller size and more uniform distribution, and slower transmission profiles were checked by LUMiSizer centrifugal analysis as well, confirming the emulsibility improvement of OVA. Thus, controlled glycosylation reaction is an available method to improve the emulsifying properties of OVA.
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Affiliation(s)
- Yimei Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yu Chang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Biying Luo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Lei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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41
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Wang H, Hu L, Du J, Peng L, Ma L, Zhang Y. Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107050] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Liu WJ, Li XL, Xu BC, Zhang B. Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11015-11025. [PMID: 34494822 DOI: 10.1021/acs.jafc.1c03070] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, the influence of pH on the conformational state of EHT, which was obtained from the enzymatic hydrolysis of trypsin, and the stabilizing properties of high internal phase emulsions have been demonstrated. Critical micelle concentration and transmission electron microscopy results exhibited the formation of micellar nanoparticles with mean diameters ranging from 108 to 1359.5 nm. The results of solubility, surface hydrophobicity, and conformations indicated that EHT tended to act as particulate emulsifiers at pH 3, 5, and 7, while at alkaline pH, it was more like a polymeric emulsifier, which could be proven by confocal laser scanning microscopy. The EHT at pH 7 exhibited better stabilizing properties than those at pH 9 and 11 as influenced by storage, temperature, and ionic strength. These findings might be of great importance for broadening the range of sustainable applications of amphiphilic peptides in foods and pharmaceuticals.
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Affiliation(s)
- Wen-Jie Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Xiao-Long Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
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43
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Xu L, yan W, Zhang M, Hong X, Liu Y, Li J. Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111803] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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44
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Li XL, Liu WJ, Xu BC, Zhang B. Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature. Food Chem 2021; 370:130899. [PMID: 34509149 DOI: 10.1016/j.foodchem.2021.130899] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 08/08/2021] [Accepted: 08/16/2021] [Indexed: 01/01/2023]
Abstract
The oil-in-water high internal phase emulsions (HIPEs) could be stabilized by pea protein isolate nanoparticles (PPINs) induced by potassium metabisulfite (K2S2O5). Confocal laser scanning microscope proved that PPINs were attached on the oil-water interface, indicating characteristic of Pickering HIPEs. The HIPEs stabilized by PPINs of higher concentration had smaller droplet size, better storage and centrifugal stability than that of PPINs of low concentration because there were enough particles to constitute the thick interface film. The storage modulus was higher than loss modulus indicating that HIPEs exhibited gel-like structure. At different temperatures and ionic strengths, HIPEs exhibited flocculation but still maintained a stable gel-like structure. The strain curve of HIPEs showed Type III nonlinear behavior due to the flocculation of emulsion droplets. HIPEs stabilized by PPINs might be a potential alternative to partially hydrogenated oils to reduce intake of trans fatty acids.
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Affiliation(s)
- Xiao-Long Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Wen-Jie Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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45
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Du Q, Wang S, Lyu F, Liu J, Ding Y. The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability. Colloids Surf B Biointerfaces 2021; 206:111936. [PMID: 34214839 DOI: 10.1016/j.colsurfb.2021.111936] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 06/18/2021] [Accepted: 06/22/2021] [Indexed: 02/07/2023]
Abstract
In this study, the effect of high-pressure steam sterilization (121 °C for 15 min) on whey protein hydrolysate-pectin solutions and emulsions was studied. The interaction and emulsification characteristics of pectin and whey protein concentrate (WPC) were evaluated from the solution system to the emulsion system. Enzymatic hydrolysis of WPC (WPH, 2 % and 8 % degree of hydrolysis) increased the covalent binding with pectin, which reduced the heat-induced aggregation of protein and improved emulsification. The thermodynamic incompatibility between WPC and pectin was not conducive to the covalent bonding under high temperature sterilization and produced serious aggregates, which also made a rapid increase in particle size (up to ∼3 μm), compared to WPH-pectin emulsion (∼ 400 nm). In addition, if emulsion was stirred during the sterilization, the creaming and protein aggregation could be avoided. By comparing low methoxy pectin (LMP) and high methoxy pectin (HMP), it was found that the whey protein-HMP complex had better emulsification stability, and the steric stabilization played a more important role in emulsion stability than the electrostatic repulsion. The changes of whey protein and pectin at the oil-water interface of the emulsion during the sterilization process may provide a reference for the sterilized bioactive ingredient delivery system.
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Affiliation(s)
- Qiwei Du
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, PR China
| | - Shunyu Wang
- Liziyuan Food Limited Liability Company, Zhejiang, 321031, PR China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, PR China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, PR China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, PR China.
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Li M, Yu R, Fu R, He Y, Zhao P, Jiang Z, Hou J. Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions. Food Chem 2021; 362:130212. [PMID: 34091171 DOI: 10.1016/j.foodchem.2021.130212] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 05/24/2021] [Accepted: 05/24/2021] [Indexed: 11/26/2022]
Abstract
Conjugated linoleic acid contains unsaturated fatty acids with multiple bioactivities, but it has poor oxidative and physical stabilities. Its emulsion was fabricated with glycosylated whey protein isolate and hydrolysates of glycosylated whey protein isolate to enhance its stability. An obvious decrease in peroxide value, thiobarbituric acid-reactive substances, particle size and creaming index of emulsion loaded by hydrolysates of glycosylated protein isolate with the increase of hydrolysis time. However, the absolute value of zeta-potential and interfacial adsorption rate of emulsion stabilized by hydrolysates of glycosylated whey protein isolate, were increased by 10.99 and 16.94% at hydrolysis time of 120 min, compared with emulsion loaded by glycosylated whey protein isolate. Thus, limited hydrolysis of glycosylated whey protein isolate as an effective method, remarkably improved the oxidative and physical stability of emulsion.
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Affiliation(s)
- Meng Li
- Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, College of Food Science and Technology, Harbin 150030, PR China
| | - Rui Yu
- Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, College of Food Science and Technology, Harbin 150030, PR China
| | - Runxiao Fu
- Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, College of Food Science and Technology, Harbin 150030, PR China
| | - Yanting He
- Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, College of Food Science and Technology, Harbin 150030, PR China
| | - Panpan Zhao
- Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, College of Food Science and Technology, Harbin 150030, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, College of Food Science and Technology, Harbin 150030, PR China.
| | - Juncai Hou
- Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, College of Food Science and Technology, Harbin 150030, PR China.
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Pan Y, Li XM, Meng R, Zhang B. Stability and bioaccessibility of curcumin emulsions stabilized by casein hydrolysates after maleic anhydride acylation and pullulan glycation. J Dairy Sci 2021; 104:8425-8438. [PMID: 33985779 DOI: 10.3168/jds.2020-19613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 02/16/2021] [Indexed: 11/19/2022]
Abstract
The effects of maleic anhydride (MA) acylation and pullulan glycation on casein hydrolysates (CH) and the physicochemical stability of modified or unmodified CH-stabilized emulsions were explored. Compared with casein, the solubility of CH was improved, and CH1 (hydrolysis degree 4%) exhibited the optimal emulsifying properties. After the acylation of MA, degrees of acylation (DA) increased with increasing addition of MA. Fourier-transform infrared spectroscopy revealed that a covalent bond was formed between MA and CH1. The results of pullulan glycation indicated that the degree of glycation decreased with increasing DA. Acylation combined with glycation effectively reduced the surface hydrophobicity of CH. Results of analysis of physicochemical stability and gastrointestinal fate of curcumin in emulsions revealed that CH modified by MA acylation and pullulan glycation played a positive role in enhancing the stability and bioaccessibility of curcumin loaded in emulsions.
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Affiliation(s)
- Yi Pan
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, P. R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, P. R. China
| | - Xiao-Min Li
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, P. R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, P. R. China
| | - Ran Meng
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, P. R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, P. R. China
| | - Bao Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, P. R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, P. R. China; State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, P. R. China.
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Feng J, Schroën K, Fogliano V, Berton-Carabin C. Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106564] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Pan Y, Li XM, Meng R, Xu BC, Zhang B. Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2557-2563. [PMID: 33617251 DOI: 10.1021/acs.jafc.0c07288] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In this study, modified whey protein hydrolysates (WPH) were obtained after succinic anhydride succinylation and linear dextrin glycation, and emulsion gels were prepared on the basis of unmodified/modified WPH stabilized emulsions with sugar beet pectin (SBP) addition and laccase-catalyzed cross-linking. The influences of emulsifier types and SBP contents on the texture of emulsion gels were estimated. The texture and rheological properties of emulsion gels were characterized. An ideal gel emulsion was formed when the SBP content was 3% (w/w). A uniform network was observed in emulsion gels stabilized by W-L, W-L-S, and W-S-L. In addition, the effect of the emulsifier type on the bioaccessibility of curcumin encapsulated in emulsion gels was investigated and the W-S-L stabilized emulsion gel exhibited the highest curcumin bioaccessibility (65.57%). This study provides a theoretical basis for the development of emulsion gels with different textures by SBP addition and laccase cross-linking as encapsulation delivery systems.
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Affiliation(s)
- Yi Pan
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Xiao-Min Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Ran Meng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
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Nishinari K, Fang Y. Molar mass effect in food and health. Food Hydrocoll 2021; 112:106110. [PMID: 32895590 PMCID: PMC7467918 DOI: 10.1016/j.foodhyd.2020.106110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/26/2022]
Abstract
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, PR China
- Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, 558-6565, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
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