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Li W, Zhao P, Han L, Zhang F, Liu B, Meng X. Antibacterial mechanism of whey protein isolated-citral nanoparticles and stable synergistic antibacterial eugenol encapsulated Pickering emulsion for grapes preservation. Food Chem 2024; 455:139851. [PMID: 38824732 DOI: 10.1016/j.foodchem.2024.139851] [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: 01/01/2024] [Revised: 05/17/2024] [Accepted: 05/24/2024] [Indexed: 06/04/2024]
Abstract
The purpose of this study was to prepare Pickering emulsion with synergistic antibacterial effect using whey protein isolated-citral (WPI-Cit) nanoparticles with eugenol for grape preservation. In this emulsion, eugenol was encapsulated in oil phase. The particle size, ζ-potential, and antibacterial mechanism of the nanoparticles were characterized. The rheological properties, antibacterial effects and preservation effects of WPI-Cit Pickering emulsion were measured. The results showed that the optimal preparation condition was performed at WPI/Cit mass ratio of 1:1, WPI-Cit nanoparticles were found to damage the cell wall and membrane of bacteria and showed more effective inhibition against S. aureus. Pickering emulsion prepared with WPI-Cit nanoparticles exhibited a better antibacterial effect after eugenol was encapsulated in it, which extended the shelf life of grapes when the Pickering emulsion was applied as a coating. It demonstrated that the Pickering emulsion prepared in this study provides a new way to extend the shelf life.
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Affiliation(s)
- Weiwei Li
- 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
| | - Lijun Han
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Fang Zhang
- 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.
| | - Xianghong Meng
- 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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2
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Venkataraman S, Athilakshmi JK, Rajendran DS, Bharathi P, Kumar VV. A comprehensive review of eclectic approaches to the biological synthesis of vanillin and their application towards the food sector. Food Sci Biotechnol 2024; 33:1019-1036. [PMID: 38440686 PMCID: PMC10908958 DOI: 10.1007/s10068-023-01484-x] [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: 08/08/2023] [Revised: 10/24/2023] [Accepted: 11/09/2023] [Indexed: 03/06/2024] Open
Abstract
Vanillin, a highly regarded flavor compound, has earned widespread recognition for its natural and aromatic qualities, piquing substantial interest in the scientific community. This comprehensive review delves deeply into the intricate world of vanillin synthesis, encompassing a wide spectrum of methodologies, including enzymatic, microbial, and immobilized systems. This investigation provides a thorough analysis of the precursors of vanillin and also offers a comprehensive overview of its transformation through these diverse processes, making it an invaluable resource for researchers and enthusiasts alike. The elucidation of different substrates such as ferulic acid, eugenol, veratraldehyde, vanillic acid, glucovanillin, and C6-C3 phenylpropanoids adds a layer of depth and insight to the understanding of vanillin synthesis. Moreover, this comprehensive review explores the multifaceted applications of vanillin within the food industry. While commonly known as a flavoring agent, vanillin transcends this role by finding extensive use in food preservation and food packaging. The review meticulously examines the remarkable preservative properties of vanillin, providing a profound understanding of its crucial role in the culinary and food science sectors, thus making it an indispensable reference for professionals and researchers in these domains. Graphical abstract
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Affiliation(s)
- Swethaa Venkataraman
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Chengalpattu, 603203 India
| | - Jothyswarupha Krishnakumar Athilakshmi
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Chengalpattu, 603203 India
| | - Devi Sri Rajendran
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Chengalpattu, 603203 India
| | - Priyadharshini Bharathi
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Chengalpattu, 603203 India
| | - Vaidyanathan Vinoth Kumar
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Chengalpattu, 603203 India
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3
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Zhao S, Wang X, Zhang H, Li W, He Y, Meng X, Liu B. Bacteriostatic Pickering emulsions stabilized by whey protein isolate-vanillin nanoparticles: Fabrication, characterization and stability in vitro. Food Chem 2023; 429:136871. [PMID: 37478609 DOI: 10.1016/j.foodchem.2023.136871] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 05/20/2023] [Accepted: 07/10/2023] [Indexed: 07/23/2023]
Abstract
The purpose of this work was to prepare Pickering emulsion stabilized by bacteriostatic whey protein isolate-vanillin (WPI-Van) nanoparticles as a carrier for encapsulating vitamin E. The particle size, ζ potential, PDI were used to study the optimal preparation conditions of nanoparticles. The results showed that the optimal preparation condition was achieved at WPI/Van mass ratio of 3:1. FTIR spectra demonstrated the complexation of WPI and Van. SEM image showed spherical and slightly rough surface of nanoparticles. Inhibitory effects of nanoparticles on E. coli and S. aureus were also observed. After storage of 21 days at 4 °C, the retention rate of vitamin E in the emulsions remained 43% higher than that of unencapsulated vitamin E. Moreover, the release rate of vitamin E encapsulated in emulsions in the small intestine was 81%, indicating excellent bioaccessibility. The research can provide a new insight for production and application of antibacterial Pickering emulsions.
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Affiliation(s)
- Shenghan Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xin Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Haoyu Zhang
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China
| | - Weiwei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yangeng He
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Bingjie Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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4
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Peng M, Wang Y, Wu C, Cai X, Wu Y, Du E, Zheng L, Fu J. Investigating sulfonamides - Human serum albumin interactions: A comprehensive approach using multi-spectroscopy, DFT calculations, and molecular docking. Biochem Biophys Res Commun 2023; 683:149108. [PMID: 37862782 DOI: 10.1016/j.bbrc.2023.10.040] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/05/2023] [Accepted: 10/10/2023] [Indexed: 10/22/2023]
Abstract
The environmental and health risks associated with sulfonamide antibiotics (SAs) are receiving increasing attention. Through multi-spectroscopy, density functional theory (DFT), and molecular docking, this study investigated the interaction features and mechanisms between six representative SAs and human serum albumin (HSA). Multi-spectroscopy analysis showed that the six SAs had significant binding capabilities with HSA. The order of binding constants at 298 K was as follows: sulfadoxine (SDX): 7.18 × 105 L mol-1 > sulfamethizole (SMT): 6.28 × 105 L mol-1 > sulfamerazine (SMR): 2.70 × 104 L mol-1 > sulfamonomethoxine (SMM): 2.54 × 104 L mol-1 > sulfamethazine (SMZ): 3.06 × 104 L mol-1 > sulfadimethoxine (SDM): 2.50 × 104 L mol-1. During the molecular docking process of the six SAs with HSA, the binding affinity range is from -7.4 kcal mol-1 to -8.6 kcal mol-1. Notably, the docking result of HSA-SDX reached the maximum of -8.6 kcal mol-1, indicating that SDX may possess the highest binding capacity to HSA. HSA-SDX binding, identified as a static quenching and exothermic process, is primarily driven by hydrogen bonds (H bonds) or van der Waals (vdW) interactions. The quenching processes of SMR/SMZ/SMM/SDX/SMT to HSA are a combination of dynamic and static quenching, indicating an endothermic reaction. Hydrophobic interactions are primarily accountable for SMR/SMZ/SMM/SDX/SMT and HSA binding. Competition binding results revealed that the primary HSA-SAs binding sites are in the subdomain IB of the HAS structure, consistent with the results of molecule docking. The correlation analysis based on DFT calculations revealed an inherent relationship between the structural chemical features of SAs and the binding performance of HSA-SAs. The dual descriptor (DD) and the electrophilic Fukui function were found to have a significant relationship (0.71 and -0.71, respectively) with the binding constants of HSA-SAs, predicting the binding performance of SAs and HSA. These insights have substantial scientific value for evaluating the environmental risks of SAs as well as understanding their impact on biological life activities.
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Affiliation(s)
- Mingguo Peng
- School of Chemistry and Chemical Engineering, Nanjing University of Science and Technology, Nanjing, 210094, China; School of Urban Construction, Changzhou University, Changzhou, 213164, China
| | - Yicui Wang
- School of Environmental Science and Engineering, Changzhou University, Changzhou, 213164, China
| | - Chunge Wu
- School of Urban Construction, Changzhou University, Changzhou, 213164, China
| | - Xuewen Cai
- School of Environmental Science and Engineering, Changzhou University, Changzhou, 213164, China
| | - Yao Wu
- School of Environmental Science and Engineering, Changzhou University, Changzhou, 213164, China
| | - Erdeng Du
- School of Urban Construction, Changzhou University, Changzhou, 213164, China.
| | - Lu Zheng
- School of Urban Construction, Changzhou University, Changzhou, 213164, China
| | - Jiajun Fu
- School of Chemistry and Chemical Engineering, Nanjing University of Science and Technology, Nanjing, 210094, China.
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Liao W, Elaissari A, Dumas E, Gharsallaoui A. Effect of trans-cinnamaldehyde or citral on sodium caseinate: Interfacial rheology and fluorescence quenching properties. Food Chem 2023; 400:134044. [DOI: 10.1016/j.foodchem.2022.134044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 08/22/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022]
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Low Drug Loading Hampers the Clinical Translation of Peptide Drugs-Containing Metered-Dose Inhalers. Pharmaceuticals (Basel) 2022; 15:ph15040389. [PMID: 35455386 PMCID: PMC9031202 DOI: 10.3390/ph15040389] [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: 02/18/2022] [Revised: 03/16/2022] [Accepted: 03/18/2022] [Indexed: 12/10/2022] Open
Abstract
Peptide-based drugs have attracted extensive attention from the medical and pharmaceutical industry because of their relatively high safety and efficacy. However, most of the peptide drugs approved are administrated by injection, which can easily cause poor patient compliance. In this circumstance, pulmonary administration as an alternative to injection administration can not only avoid the above issue but also accelerate the absorption rate of peptide drugs and improve bioavailability. Among the pulmonary delivery systems available on the market, metered-dose inhalers (MDIs) have emerged as appealing candidates for pulmonary delivery systems with clinical translational value, owing to their many merits, including portable, easy-to-operate, and cost-effective properties. Nevertheless, the industrialization of peptide drugs-containing MDIs encounters a bottleneck of low drug loading, owing to the incompatibility between the propellant and the peptide drugs, which cannot be effectively overcome by the current carrier particle encapsulation strategy. Herein, we put forward the following strategies: (1) To screen amphiphilic materials with high surface activity and strong interaction with peptide drugs; (2) To construct a chemical connection between peptide drugs and amphiphilic substances; (3) To optimize the cosolvent for dispersing peptide drugs. We suppose these strategies have the potential to defeat the bottleneck problem and provide a new idea for the industrialization of peptide drugs-containing MDIs.
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Wouters AG, Boeve J, Dams H, Joye IJ. Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics. COATINGS 2021. [DOI: 10.3390/coatings11050587] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.
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Jiang L, Li S, Wang N, Zhao S, Chen Y, Chen Y. Preparation of dextran-casein phosphopeptide conjugates, evaluation of its calcium binding capacity and digestion in vitro. Food Chem 2021; 352:129332. [PMID: 33690075 DOI: 10.1016/j.foodchem.2021.129332] [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: 11/12/2020] [Revised: 01/28/2021] [Accepted: 02/07/2021] [Indexed: 11/16/2022]
Abstract
In order to construct a novel and efficient calcium delivery system, a dextran- casein phosphopeptide (CPP) conjugates as calcium carrier was prepared by Maillard reaction of CPP and dextran. The preparation of the conjugates, construction of calcium delivery system and digestion in vitro were studied. The grafting rate of conjugates, which was confirmed by migration and intensity changes in the characteristic peaks using ultraviolet-visible and Fourier transform infrared spectroscopy, reached 48.88%. The microscopy showed CPP was coated with dextran, the conjugates with a kind of "shell-core" structure had excellent stability. Compared with CPP, the chelating rate of conjugates increased from 6.0% to 13.87%, and the calcium retention rate improved from 1.09% to 7.90% in vitro digestion. The calcium binding capacity and effect of controlled release of the conjugates were superior to those of CPP. Therefore, the conjugates could be used as an effective carrier for new calcium supplements.
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Affiliation(s)
- Lan Jiang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Shuhong Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Nan Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Shuang Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Yue Chen
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China.
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Teimouri S, Dekiwadia C, Kasapis S. Decoupling diffusion and macromolecular relaxation in the release of vitamin B6 from genipin-crosslinked whey protein networks. Food Chem 2021; 346:128886. [PMID: 33422921 DOI: 10.1016/j.foodchem.2020.128886] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/29/2020] [Accepted: 12/16/2020] [Indexed: 11/16/2022]
Abstract
This study examined the release of vitamin B6 from a hydrogel made of whey protein isolate (WPI). Work was carried out at ambient temperature without preheating the whey protein. Native-state macromolecules were crosslinked with a nontoxic compound, genipin. Experimentation included a ninhydrin assay with UV-vis absorbance, FTIR, 13C NMR, compression testing, SEM imaging, WPI matrix swelling and vitamin release protocols. It was confirmed that geninin crosslinked effectively the protein chains whose network strength was reinforced with increasing crosslinker concentrations. The modified Flory-Rehner theory predicted the molecular weight between crosslinks, network mesh size and crosslinking density in the swollen WPI gels as a function of added crosslinker. Transport patterns of vitamin B6 through the polymeric matrix were monitored over prolonged periods of observation. These were examined with the generalised Fick's equation and the Peppas-Sahlin equation to unveil the interplay between diffusion and relaxation dynamics in the anomalous transport of the bioactive compound.
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Affiliation(s)
- Shahla Teimouri
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Vic 3083, Australia
| | - Chaitali Dekiwadia
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Vic 3083, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Vic 3083, Australia.
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Semenova M, Zelikina D, Antipova A, Martirosova E, Palmina N, Chebotarev S, Samuseva Y, Bogdanova N, Kasparov V. Impact of the character of the associative interactions between chitosan and whey protein isolate on the structure, thermodynamic parameters, and functionality of their complexes with essential lipids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105803] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers. Food Res Int 2020; 130:108901. [PMID: 32156358 DOI: 10.1016/j.foodres.2019.108901] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 12/22/2022]
Abstract
Buriti and pequi oils are rich in carotenoids and beneficial to human health; however, carotenoid oxidation during storage causes color loss in foods, making it difficult to use these oils in food products. This research aimed to encapsulate pequi oil and co-encapsulate pequi and buriti oils by emulsification using whey protein isolate (WPI) as an emulsifier in two forms, natural (unheated) and heated, followed by freeze-drying. The emulsions were studied by droplet size under different stress conditions, instability index, and rheology. The freeze-dried (FD) samples were studied after accelerated oxidation and the total carotenoid retention was determined; for the reconstituted FD, the zeta potential and droplet size were recorded after storage at 37 °C for 30 days. The emulsions were stable in all conditions, with average droplet sizes between 0.88 ± 0.03 and 2.33 ± 0.02 μm, and formulations with heated WPI presented the lowest instability index values. The FD's zeta potential values ranged from -50 ± 3 to -32 ± 3 mV. The co-encapsulated oils presented higher carotenoid retention (50 ± 1 and 48 ± 1%) than the free oils (31 ± 2%) after 30 days. The oxidative stability indexes were 51 ± 4 and 46 ± 3 for the co-encapsulated oils with unheated and heated WPI, respectively, and 20.5 ± 0.1 h for the free oils. FD formulations with 1:3 ratio of oil: aqueous phase and heated or unheated WPI showed the best carotenoid retention and oxidative stability, indicating that FD oil emulsions have potential as next-generation bioactive compound carriers.
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