1
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Zheng J, Ding L, Yi J, Zhou L, Zhao L, Cai S. Revealing the potential effects of oil phase on the stability and bioavailability of astaxanthin contained in Pickering emulsions: In vivo, in vitro and molecular dynamics simulation analysis. Food Chem 2024; 456:139935. [PMID: 38870805 DOI: 10.1016/j.foodchem.2024.139935] [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: 02/18/2023] [Revised: 05/28/2024] [Accepted: 05/30/2024] [Indexed: 06/15/2024]
Abstract
This study investigated the effects of oil phases on the encapsulation rate, storage stability, and bioavailability of astaxanthin (ASTA) in Pickering emulsions (PEs). Results showed PEs of mixed oils (olive oil/edible tea oil) had excellent encapsulation efficiency (about 96.0%) and storage stability of ASTA. In vitro simulated gastrointestinal digestion results showed the mixed oil PE with a smaller interfacial area and higher monounsaturated fatty acid content may play a better role in improving ASTA retention and bioaccessibility. In vivo absorption results confirmed the mixed oil PE with an olive oil/edible tea oil of 7:3 was more favorable for ASTA absorption. Molecular dynamics simulation showed ASTA bound more strongly and stably to fatty acid molecules in the system of olive oil/edible tea oil of 7:3; and van der Waals force was the main binding force. NMR further proved there really were interactions between ASTA and four main fatty acids.
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Affiliation(s)
- Jingyi Zheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Lixin Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Lei Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China.
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2
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Zhang H, Jiang Q, Li J, Sun Y, Zhang R, Zhang L, Zhang H. Oil-droplet anchors accelerate the gelation of regenerated silk fibroin-based emulsion gels. Int J Biol Macromol 2024; 278:134579. [PMID: 39122082 DOI: 10.1016/j.ijbiomac.2024.134579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2024] [Revised: 08/05/2024] [Accepted: 08/06/2024] [Indexed: 08/12/2024]
Abstract
The oil fraction will affect the aggregation behavior and structural strength of emulsion gels. In this study, the effect of the camellia oil (CO) fraction on the properties of emulsion gels stabilized by regenerated silk fibroin (RSF) was studied. The results showed that CO was essential for gel formation, with oil droplets incorporated into the RSF matrix as anchors to achieve rapid gelation of RSF. The gel hardness significantly increased from 20.03 to 53.35 g as the fraction of CO increased from 5 % to 25 %. The oxidation stability of the emulsion gels was also improved, and the peroxide value (POV) decreased from 2419.3 to 839.9 μmol/kg. As the oil fraction rose from 5 % to 25 %, the percentage of released free fatty acids decreased from 73.24 % to 59.49 % due to forming a more compact gel structure. In addition, the rheological results revealed that all emulsion gels had a shear-thinning behavior and good temperature stability in the range of 5 to 90 °C. This study provided a theoretical basis for preparing RSF-based emulsion gels, helps in the recycling of silk protein resources, and promotes the development of emulsion gel applications in the food industry.
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Affiliation(s)
- Huilan Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
| | - Qinbo Jiang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiawen Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yifeng Sun
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruihao Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Liang Zhang
- Future Food Lab, Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China.
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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3
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Yu MJ, Feng R, Long S, Tao H, Zhang B. Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics. Food Chem 2024; 463:141266. [PMID: 39288458 DOI: 10.1016/j.foodchem.2024.141266] [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: 06/27/2024] [Revised: 08/24/2024] [Accepted: 09/11/2024] [Indexed: 09/19/2024]
Abstract
This work aimed to investigate the feasibility of stabilizing oil-in-water (O/W) emulsions by ultrasound-treated pea protein isolate-tannic acid (UPPI-TA) complex. The stability and microstructure of the O/W emulsions were evaluated at different ultrasonic powers (0-1000 W) and UPPI-TA complex concentrations (0.25-2.0 wt%). The contact angle (θ) of UPPI-TA was 59.6°, which was suitable for stabilizing O/W emulsions. At an ultrasonic power of 800 W, the droplet size and creaming index (CI) of emulsions decreased, and the apparent viscosity and interfacial protein adsorption content increased with increasing UPPI-TA concentration. In particular, emulsions with 1.5 % UPPI-TA showed the lowest CI, the highest interfacial protein adsorption content and viscoelasticity, as well as the best storage and thermal stability. These results showed that the suitable modifications of ultrasonic emulsification power and particle concentrations were a new potential approach to stabilize the O/W emulsions by ultrasound-treated pea protein isolated-tannic acid complex.
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Affiliation(s)
- Meng-Jie Yu
- 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
| | - Ran Feng
- 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
| | - Shen Long
- 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
| | - Han Tao
- 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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4
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Zhang L, Peng Q, Chen J. Effect of dry- and moist-heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate. J Food Sci 2024; 89:4671-4687. [PMID: 39030846 DOI: 10.1111/1750-3841.17225] [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: 03/25/2024] [Revised: 06/12/2024] [Accepted: 06/14/2024] [Indexed: 07/22/2024]
Abstract
This study aimed to enhance the solubility and digestibility of macadamia protein isolate (MPI) for potential utilization in the food industry. The impact of dry- and moist-heat treatments at various temperatures (80, 90, and 100°C) and durations (15 and 30 min) on macadamia protein's microstructure, solubility, molecular weight, secondary and tertiary structure, thermal stability, and digestibility were investigated and evaluated. The heating degree was found to cause roughening of the MPI surface. The solubility of MPI after dry-heat treatment for 15 min at 100°C reached 290.96 ± 2.80% relative to that of untreated protein. Following heat treatment, the bands of protein macromolecules disappeared, while MPI was stretched by vibrations of free and hydrogen-bonded hydroxyl groups. Additionally, an increase in thermal stability was observed. After heat treatment, hydrophobic groups inside the protein are exposed. Heat treatment significantly improved the in vitro digestibility of MPI, reaching twice that of untreated protein. The results also demonstrated that dry- and moist-heat treatments have distinct impacts on MPI, while heating temperature and duration affect the degree of modification. With a decreased ordered structure and increased random coil content, the dry-heat treatment significantly enhanced the in vitro digestibility of MPI. The digestibility of MPI after dry-heat treatment for 30 min at 90°C increased by 77.82 ± 2.80% compared to untreated protein. Consequently, compared to moist-heat treatment, dry-heat treatment was more effective in modifying macadamia protein. Dry-heat treatment of 30 min at 90°C was determined as the optimal condition. PRACTICAL APPLICATION: Heat treatment enhances MPI characteristics, potentially advancing macadamia-derived food production, including plant-based beverages and protein supplements.
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Affiliation(s)
- Liyixia Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qianqian Peng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jingjing Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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5
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Liu Q, Chen T, Chen L, Zhao R, Ye X, Wang X, Wu D, Hu J. High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery. Foods 2024; 13:1324. [PMID: 38731694 PMCID: PMC11083376 DOI: 10.3390/foods13091324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Spirulina protein (SP) is recognized as a nutritious edible microbial protein and holds potential as a natural emulsifier. Due to the inherent challenges SP faces in stabilizing high internal phase emulsions (HIPEs), ultrasonic techniques were utilized for modification. Noticeable alterations in the structural and functional properties of SP were observed following ultrasonic treatment at various power levels (0, 100, 300, and 500 W). Ultrasound treatment disrupted non-covalent interactions within the protein polymer structure, leading to the unfolding of molecular structures and the exposure of hydrophobic groups. Importantly, the particle size of SP was reduced the most at an ultrasonic power of 300 W, and the three-phase contact angle reached its peak at 84.3°. The HIPEs stabilized by SP modified with 300 W ultrasonication have high apparent viscosity and modulus values and strong storage stability under different environmental conditions. Additionally, the encapsulation of curcumin in HIPEs led to improved retention of curcumin across various settings. The bioavailability increased to 35.36, which is 2.8 times higher than the pure oil. These findings suggest that ultrasound-modified SP is a promising emulsifier for HIPEs, and is expected to encapsulate hydrophobic nutrients such as curcumin more effectively.
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Affiliation(s)
- Qing Liu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Tao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lihang Chen
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Runan Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
| | - Ximei Ye
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinchuang Wang
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Di Wu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiangning Hu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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6
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Huang Z, Zong MH, Wang J, Peng SY, Yu M, Lou WY. Structural and interfacial properties of acetylated Millettia speciosa Champ polysaccharide and stability evaluation of the resultant O/W emulsion containing β-carotene. Int J Biol Macromol 2024; 264:130556. [PMID: 38431014 DOI: 10.1016/j.ijbiomac.2024.130556] [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: 06/13/2023] [Revised: 01/24/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
The aim of this study was to investigate the effects of acetylation modification on the structural, interfacial and emulsifying properties of Millettia speciosa Champ polysaccharide (MSCP). Besides, the influence of acetylation modification on the encapsulation properties of polysaccharide-based emulsion was also explored. Results indicated that modification resulted in a prominent reduction in molecular weight of MSCP and the interfacial layer thickness formed by acetylated MSCP (AC-MSCP) was also decreased, but the adsorption rate and ability of AC-MSCP to reduce interfacial tension were improved. AC-MSCP formulated emulsion possessed smaller droplet size (6.8 μm) and exhibited better physical stability under stressful conditions. The chemical stability of β-carotene was also profoundly enhanced by AC-MSCP fabricated emulsion. Moreover, AC-MSCP improved lipids digestion extent, thus facilitating the formation of micelle and increasing bioaccessibility of β-carotene. This study provided insights for rational modification of polysaccharide-based emulsifier and designing delivery system for chemically labile hydrophobic bioactive components.
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Affiliation(s)
- Zhi Huang
- College of Light Industry and Food Engineering, Guangxi University, No. 100 Daxue East Road, Nanning 530004, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Juan Wang
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Shao-Yan Peng
- Hin Sang Health and Medical (Guangdong) Co., Ltd, Yunfu 527300, China
| | - Ming Yu
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China.
| | - Wen-Yong Lou
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China.
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7
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Han Y, Li L, Wei F, Zhang F, Pan Z, Wei Y, Wang L. Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate. Food Chem X 2024; 21:101218. [PMID: 38384685 PMCID: PMC10878858 DOI: 10.1016/j.fochx.2024.101218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 01/31/2024] [Accepted: 02/08/2024] [Indexed: 02/23/2024] Open
Abstract
In this study, the effects of dandelion polysaccharide (DP) and its carboxymethylated derivative (CMDP) on the emulsifying characteristics and antioxidant capacities of emulsions stabilized by whey protein isolate (WPI) were determined. The addition of both DP and CMDP reduced the particle size and zeta potential of the emulsions. Using 1.0 % WPI and 1.0 % CMDP as emulsifier, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were 32.61 ± 0.11 m2/g and 42.58 ± 0.13 min, respectively, which were higher than the corresponding values of 27.19 ± 0.18 m2/g and 36.17 ± 0.15 min with 1.0 % WPI and 1.0 % DP. Fourier-transform infrared spectroscopy (FT-IR), far-ultraviolet circular dichroism (Far-UV CD), and fluorescence (FS) spectra analyses confirmed that the α-helix and β-sheet structures in WPI-polysaccharide complexes were reduced compared with those in pure WPI, whereas the random-coil content was enhanced by the addition of polysaccharides. Moreover, DP and CMDP effectively improved the antioxidant capacity and inhibited oxidation of the emulsions during storage. Therefore, DP and its carboxymethylated derivative exhibit great potential to be applied in the emulsion-based delivery system.
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Affiliation(s)
- Yujun Han
- College of Plant Protection, Northeast Agricultural University, Harbin 150030, China
| | - Lianyu Li
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Fangming Wei
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Fengjie Zhang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhaoyang Pan
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Yanhui Wei
- College of Intelligent Systems Science and Engineering, Harbin Engineering University, Harbin, China
| | - Libo Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
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8
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Liu XY, He TS, Wang CC, Xu BC, Feng R, Zhang B, Tao H. Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions. Food Chem 2024; 437:137766. [PMID: 37866346 DOI: 10.1016/j.foodchem.2023.137766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 09/28/2023] [Accepted: 10/13/2023] [Indexed: 10/24/2023]
Abstract
The impact of particle concentration (0.5-2.5%) on the stability of Pickering emulsions was investigated in this work. Pickering emulsion was prepared using pea protein isolate (PPI)/octenyl succinic anhydrate corn starch (OSA-CS) composite nanoparticles (PPI/OSA-CS) as stabilizers. PPI/OSA-CS was prepared with pH adjustment and ultrasonic treatment, and the particle size was 100.05 ± 0.46 nm. The formation of PPI/OSA-CS through hydrophobic interaction and hydrogen bond was confirmed by Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy and dissociation analysis. The results indicated that the emulsion stabilized with composite nanoparticles at 1.5% particle concentration had smaller particle size and better stability than at other concentrations. This could be attributed to the presence of sufficient composite nanoparticles wrapped around the surface of oil droplets. At high temperature (100 °C) and high ionic strength (500 mM), the emulsion remained stable. These results provide a potential method for preparing a novel and stable Pickering emulsion, which could have important applications in various fields.
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Affiliation(s)
- Xin-Yue 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
| | - Ting-Shi He
- 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
| | - Chen-Chen Wang
- 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
| | - Ran Feng
- 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
| | - Han Tao
- 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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9
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Zhong Y, Sun S, Dai T, Zhang H, Wu J, Gong ES. Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stability. Int J Biol Macromol 2024; 260:129253. [PMID: 38218297 DOI: 10.1016/j.ijbiomac.2024.129253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 12/27/2023] [Accepted: 01/03/2024] [Indexed: 01/15/2024]
Abstract
Phycocyanin is a natural pigment protein with antioxidant, anti-tumor, and anti-inflammatory properties, but its relatively poor emulsibility limits its use in the food industry. In order to improve the emulsifying capacity of phycocyanin, a novel phycocyanin-chitosan complex was prepared, and the characteristics, digestibility, and stability of emulsion containing oil droplets stabilized by the complex were investigated. The results showed that the phycocyanin-chitosan complex had better stability and lower interfacial tension at pH 6.5 than phycocyanin, and it significantly improved the stability of emulsion and inhibited the aggregation of oil droplets. The phycocyanin-chitosan complex stabilized emulsion showed better physical stability, digestibility, and oxidation stability than the phycocyanin emulsion. The particle size of the phycocyanin-chitosan complex stabilized emulsion was very small (from 0.1 to 2 μm), and its absolute value of zeta potential was high. Overall, this study suggests that the phycocyanin-chitosan complex effectively improved the emulsifying capacity of phycocyanin.
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Affiliation(s)
- Yejun Zhong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China
| | - Shan Sun
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jianyong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Er Sheng Gong
- Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China.
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10
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Chen C, Zhang W, Zhang Y, Li Y, Zhang F, Wang J, Wang X, Zhang X, Ren F, Wang P. Emulsion stability of hydroxybutyl chitosan as emulsifier at low pH: Effects of the degree of substitutions of hydroxybutyl groups. Int J Biol Macromol 2024; 258:128868. [PMID: 38114008 DOI: 10.1016/j.ijbiomac.2023.128868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/06/2023] [Accepted: 12/15/2023] [Indexed: 12/21/2023]
Abstract
Keeping the stability of emulsions at low pH is necessary for their successful applications in food and delivery systems. To achieve this goal, hydroxybutyl chitosan (HBC) with three degrees of substitution (DSs) was used as an emulsifier to investigate the effect of HBC structure on the emulsion stability. The DSs of HBC-5, HBC-10, and HBC-20 were 0.66, 1.51, and 2.19, respectively. The stability of oil-in-water emulsions against creaming/coalescence was positively correlated with the DS. As pH decreased to 2, HBC-20-stabilized emulsions were most stable without creaming or coalescence. After 30 days of storage, no changes in the droplet sizes of HBC-20-stabilized emulsions were observed, whereas the droplet sizes of HBC-5/10- stabilized emulsions significantly increased at low pH. The stability of HBC-20- stabilized emulsions at low pH was attributed to the higher surface activity and electrostatic repulsion. Our research revealed that the emulsion stability of HBC under low pH conditions can be controlled by the density of the hydroxybutyl groups in HBC. In vitro digestion further revealed the excellent stability of HBC-20-stabilized emulsions in simulated gastric fluid, which highlighted the enormous potential of HBC-20 to protect liposoluble drugs and nutrients from the extreme pH environment.
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Affiliation(s)
- Chong Chen
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Weibo Zhang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China..
| | - Yixuan Li
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Feng Zhang
- Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Jing Wang
- Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Xifan Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Xiaoxu Zhang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
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Meng Q, Xu M, Chen L, Xu S, Li J, Li Y, Fan L, Shi G, Ding Z. Emulsion for stabilizing β-carotene and curcumin prepared directly using a continuous phase of polysaccharide-rich Schizophyllum commune fermentation broth. Int J Biol Macromol 2024; 254:127730. [PMID: 38287588 DOI: 10.1016/j.ijbiomac.2023.127730] [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: 06/06/2023] [Revised: 08/28/2023] [Accepted: 10/26/2023] [Indexed: 01/31/2024]
Abstract
In this study, we examined the effect of Schizophyllum commune fermentation broth (SCFB) rich in polysaccharides (SCFP) on the stability and bioaccessibility of β-carotene and curcumin. An SCFB-stabilized oil-in-water (o/w) emulsion (SCFBe) was prepared using SCFB as the continuous phase, and then evaluated for storage stability using an SCFP-based emulsion (SCFPe) as the control. The findings revealed that SCFBe is more stable at 60 °C than SCFPe, and stratification or droplet size varied at differing pH levels (3-9) and concentrations of Na+ (0.1-0.5 M) and Ca2+ (0.01-0.05 M). Since the absolute value of the zeta potential of SCFBe is much lower at 60 °C than that at 4 °C and 25 °C, a higher temperature (60 °C) may enhance the reactivity of polysaccharides and proteins in SCFB to improve the stability of SCFBe. Both the protective impact of SCFB on functional food molecules and their capacity to block lipid oxidation increased as polysaccharide content improved. The bioaccessibility of β-carotene after in vitro simulated gastrointestinal digestion is 11.18 %-12.28 %, whereas that of curcumin is 31.64 %-33.00 %. By fermenting edible and medicinal fungi in liquid, we created a unique and environmentally friendly approach for getting food-grade emulsifiers without extraction.
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Affiliation(s)
- Qi Meng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Mengmeng Xu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Lei Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Sha Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Youran Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Guiyang Shi
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Zhongyang Ding
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China.
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12
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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: 12] [Impact Index Per Article: 12.0] [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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13
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Zhang X, Chen J, Shao X, Li H, Jiang Y, Zhang Y, Yang D. Structural and Physical Properties of Alginate Pretreated by High-Pressure Homogenization. Polymers (Basel) 2023; 15:3225. [PMID: 37571120 PMCID: PMC10421316 DOI: 10.3390/polym15153225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/23/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
To develop a high-efficient extraction method, we investigated the use of high-pressure homogenization (HPH) as a novel pretreatment technology for the extraction of sodium alginate (SA) from Laminaria japonica. After the single-factor experiment, the results demonstrated that under the conditions of 100 MPa HPH pressure, 4 cycles, pH 6.0, and 0.5% EDTA for 3.0 h, the optimized extraction yield of HPH reached 34%. To further clarify the effect on the structural properties of HPH-extracted SA, we conducted comprehensive analysis using SEM, FTIR, MRS, NMR, XRD, TGA, and a T-AOC assay. Our findings revealed that HPH pretreatment significantly disrupted the structure of L. japonica cells and reduced their crystallinity to 76.27%. Furthermore, the antioxidant activity of HPH-extracted SA reached 0.02942 mgVceq∙mg-1. Therefore, the HPH pretreatment method is a potential strategy for the extraction of alginate.
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Affiliation(s)
- Xiu Zhang
- College of Life Science and Technology, Guangxi University, Nanning 530004, China (X.S.)
| | - Jianrong Chen
- College of Life Science and Technology, Guangxi University, Nanning 530004, China (X.S.)
| | - Xuezhi Shao
- College of Life Science and Technology, Guangxi University, Nanning 530004, China (X.S.)
| | - Hongliang Li
- Guangxi Key Laboratory of Marine Natural Products and Combinatorial Biosynthesis Chemistry, Guangxi Academy of Sciences, Nanning 530007, China;
| | - Yongqiang Jiang
- Institute of Biology, Guangxi Academy of Sciences, Nanning 530007, China
| | - Yunkai Zhang
- College of Life Science and Technology, Guangxi University, Nanning 530004, China (X.S.)
| | - Dengfeng Yang
- Guangxi Key Laboratory of Marine Natural Products and Combinatorial Biosynthesis Chemistry, Guangxi Academy of Sciences, Nanning 530007, China;
- Institute of Biology, Guangxi Academy of Sciences, Nanning 530007, China
- College of Food and Quality Engineering, Nanning University, Nanning 541699, China
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14
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El-Naggar NEA, Eltarahony M, Hafez EE, Bashir SI. Green fabrication of chitosan nanoparticles using Lavendula angustifolia, optimization, characterization and in‑vitro antibiofilm activity. Sci Rep 2023; 13:11127. [PMID: 37429892 DOI: 10.1038/s41598-023-37660-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 06/25/2023] [Indexed: 07/12/2023] Open
Abstract
Chitosan nanoparticles (CNPs) are promising polymeric nanoparticles with exceptional physicochemical, antimicrobial and biological characteristics. The CNPs are preferred for a wide range of applications in the food industry, cosmetics, agriculture, medical, and pharmaceutical fields due to their biocompatibility, biodegradability, eco-friendliness, and non-toxicity. In the current study, a biologically based approach was used to biofabricate CNPs using an aqueous extract of Lavendula angustifolia leaves as a reducing agent. The TEM images show that the CNPs were spherical in shape and ranged in size from 7.24 to 9.77 nm. FTIR analysis revealed the presence of several functional groups, including C-H, C-O, CONH2, NH2, C-OH and C-O-C. The crystalline nature of CNPs is demonstrated by X-ray diffraction. The thermogravimetric analysis revealed that CNPs are thermally stable. The CNPs' surface is positively charged and has a Zeta potential of 10 mV. For optimising CNPs biofabrication, a face-centered central composite design (FCCCD) with 50 experiments was used. The artificial intelligence-based approach was used to analyse, validate, and predict CNPs biofabrication. The optimal conditions for maximum CNPs biofabrication were theoretically determined using the desirability function and experimentally verified. The optimal conditions that maximize CNPs biofabrication (10.11 mg/mL) were determined to be chitosan concentration 0.5%, leaves extract 75%, and initial pH 4.24. The antibiofilm activity of CNPs was evaluated in‑vitro. The results show that 1500 μg/mL of CNPs suppressed P. aeruginosa, S. aureus and C. albicans biofilm formation by 91.83 ± 1.71%, 55.47 ± 2.12% and 66.4 ± 1.76%; respectively. The promising results of the current study in biofilm inhibition by necrotizing biofilm architecture, reducing its significant constituents and inhibiting microbial cell proliferation encourage their use as natural biosafe and biocompatible anti-adherent coating in antibiofouling membranes, medical bandage/tissues and food packaging materials.
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Affiliation(s)
- Noura El-Ahmady El-Naggar
- Department of Bioprocess Development, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, Alexandria, 21934, Egypt.
| | - Marwa Eltarahony
- Environmental Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, Alexandria, 21934, Egypt
| | - Elsayed E Hafez
- Department of Plant Protection and Biomolecular Diagnosis, Arid Land Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El‑Arab City, Alexandria, 21934, Egypt
| | - Shimaa I Bashir
- Department of Plant Protection and Biomolecular Diagnosis, Arid Land Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El‑Arab City, Alexandria, 21934, Egypt
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15
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Tu Y, Zhang X, Wang L. Effect of salt treatment on the stabilization of Pickering emulsions prepared with rice bran protein. Food Res Int 2023; 166:112537. [PMID: 36914309 DOI: 10.1016/j.foodres.2023.112537] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 01/15/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
In this study, salt addition (NaCl and CaCl2) was utilized to improve the stability of emulsions formed by rice bran protein (RBP). The result showed that salt addition improved the adsorption of protein on the oil-water interface and enhanced the physical stability of emulsions. Compared to NaCl condition, emulsions with CaCl2 (especially 200 mM) addition exhibited more significant storage stability, as microscopy images showed emulsion structure unchanged and droplet size increasing slightly from 12.02 µm to 16.04 µm in 7 days. It was attributed to the strengthened particle complexation with CaCl2 and the increased hydrophobic interactions, which is explained by the improved particle size (260.93 nm), surface hydrophobicity (1890.10) and fluorescence intensity, thus inducing dense and hardly destroyed interfacial layers. Rheological behavior analyses suggested that salt-induced emulsions had higher viscoelasticity and maintained a stable gel-like structure. The result of study explored the mechanism of salt treated protein particles, developed a further understanding of Pickering emulsion, and was beneficial to the application of RBP.
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Affiliation(s)
- Yi Tu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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16
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Yu M, Peng M, Chen R, Chen J. Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk. Foods 2023; 12:foods12051056. [PMID: 36900573 PMCID: PMC10000546 DOI: 10.3390/foods12051056] [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: 01/13/2023] [Revised: 02/18/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
During the production of plant-based milk, thermal treatment of raw materials is an important processing method to improve the physicochemical and nutritional quality of the final products. The objective of this study was to examine the impact of thermal processing on the physiochemical properties and stability of pumpkin seed (Cucurbita pepo L.) milk. Raw pumpkin seeds were roasted at different temperatures (120 °C, 160 °C, and 200 °C), and then processed into milk using a high-pressure homogenizer. The study analyzed the microstructure, viscosity, particle size, physical stability, centrifugal stability, salt concentration, heat treatment, freeze-thaw cycle, and environment stress stability of the resulting pumpkin seed milk (PSM120, PSM160, PSM200). Our results showed that the microstructure of pumpkin seeds was loose and porous, forming a network structure because of roasting. As the roasting temperature increased, the particle size of pumpkin seed milk decreased, with PSM200 showing the smallest at 210.99 nm, while the viscosity and physical stability improved. No stratification was observed for PSM200 within 30 days. The centrifugal precipitation rate decreased, with PSM200 showing the lowest rate at 2.29%. At the same time, roasting enhanced the stability of the pumpkin seed milk in the changes in ion concentration, freeze-thaw, and heating treatment. The results of this study suggested that thermal processing was an important factor in improving the quality of pumpkin seed milk.
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Affiliation(s)
- Min Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mengyao Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ronghua Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence:
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17
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Kuang Y, Zhao S, Liu P, Liu M, Wu K, Liu Y, Deng P, Li C, Jiang F. Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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18
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High-internal-phase emulsions stabilized solely by chitosan hydrochloride: Fabrication and effect of pH on stabilization mechanism. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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19
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Hu X, McClements DJ. Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions. Foods 2022; 11:3996. [PMID: 36553739 PMCID: PMC9777884 DOI: 10.3390/foods11243996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/29/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
There is great interest in the development of plant-based alternatives to meat products to meet the rising demand from vegans, vegetarians, and flexitarians. Ideally, these products should look, feel, taste, and behave like the meat products they are designed to replace. In this study, we investigated the impact of simulated freeze-thaw and cooking treatments on the properties of plant-based adipose tissues formulated using high internal phase emulsions (HIPEs) or gelled emulsions (GEs). The HIPEs consisted of 75% oil, 2% soybean protein, 23% water, while the GEs consisted of 60% oil, 2% soybean protein, 2% agar and 36% of water. Low melting point (soybean oil) and high melting point (coconut oil) oils were used to create emulsions with either liquid or partially crystalline lipid phases at ambient temperature, respectively. In general, GEs were harder than HIPEs, and emulsions containing coconut oil were harder than those containing soybean oil at ambient temperatures. The thermal behavior of the plant-based adipose tissue was compared to that of beef adipose tissue. Beef adipose tissue was an opaque whitish semi-solid at ambient temperature. These properties could be mimicked with all types of HIPEs and GEs. The structure of the beef adipose tissue was resistant to freezing/thawing (-20/+20 °C) but not cooking (90 °C, 30 min). Soybean HIPEs and GEs were relatively stable to simulated cooking but not freeze-thawing. Conversely, coconut HIPEs and GEs exhibited the opposite behavior. These results have important implications for the formulation of alternatives to animal adipose tissue in plant-based foods.
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20
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Recovery and Utilization of Pea Albumins as Acidic Emulsion Stabilizer by Complexation with Dextran Sulfate. Foods 2022; 11:foods11233784. [PMID: 36496592 PMCID: PMC9741183 DOI: 10.3390/foods11233784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/14/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022] Open
Abstract
In this work, pea albumins (PAs) were efficiently recovered by complexation with dextran sulfate (DS), and the emulsifying ability and stability of PA/DS complexes were studied. The largest amounts of PAs (81.25%) were recovered at r = 5:1 and pHmax (pH 3.41) by forming insoluble complexes; and only soluble complexes were formed at r = 2:1 and over the whole pH range (2.0-7.0). The emulsions stabilized by PA/DS soluble complexes remained stable under acidic conditions due to the highly negatively charge (from -45.10 ± 0.40 to -57.23 ± 0.66 mV) and small particle size (0.168 ± 0.010-0.448 ± 0.004 μm), while emulsions stabilized by PAs alone generated a strong creaming and serum separation at pH 5 and 6. In terms of emulsifying stability, all PA emulsions and unheated PA/DS emulsions became unstable with different creaming index after 14 days storage. SDS-PAGE results showed that the interface adsorption proteins of unheated emulsions mainly consisted of PA1a, which was unfavorable to the stability of the interface. On the contrary, heat treatment (95 °C, 30 min) and complexation (PA/DS = 2:1) enhanced the adsorption of PA2 and lectin at the interface, inhibiting the aggregation of PA2 and lectin. This resulted in long-term stability of the PA/DS emulsions under acidic conditions.
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21
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Zheng J, Zhao L, Yi J, Zhou L, Cai S. Chestnut Starch Nanocrystal Combined with Macadamia Protein Isolate to Stabilize Pickering Emulsions with Different Oils. Foods 2022; 11:3320. [PMID: 36359933 PMCID: PMC9654634 DOI: 10.3390/foods11213320] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 08/12/2023] Open
Abstract
This study investigated the formation and molecular interaction mechanism of chestnut starch nanocrystal (SNC)/macadamia protein isolate (MPI) complexes and their application in edible oil-in-water Pickering emulsion (PE). SNC/MPI complexes were characterized by scanning electron microscopy and particle size analyzer. The PEs stabilized by SNC/MPI complexes were characterized by confocal laser scanning microscopy and rheological measurement. The results showed that hydrogen bonds between the two particles significantly affected the secondary structure and assembly of SNC/MPI complexes at the oil/water interface. The optimal mass ratio of SNC to MPI in the complexes with the best stability was determined as 20:1. The formation of edible oil-in-water PEs stabilized by SNC/MPI complexes significantly improved the oxidative and storage stability of different edible oils (olive oil, walnut oil, edible tea oil, and macadamia oil). These different edible oil-in-water PEs stabilized by SNC/MPI could be used as effective carriers of quercetin with their loading rates higher than 93%.
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Affiliation(s)
- Jingyi Zheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Lei Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
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22
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Tao L, Zhang C, Ying Z, Xiong Z, Vaisman HS, Wang C, Shi Z, Shi R. Long-term continuous mono-cropping of Macadamia integrifolia greatly affects soil physicochemical properties, rhizospheric bacterial diversity, and metabolite contents. Front Microbiol 2022; 13:952092. [PMID: 36274682 PMCID: PMC9582743 DOI: 10.3389/fmicb.2022.952092] [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: 05/25/2022] [Accepted: 09/05/2022] [Indexed: 11/13/2022] Open
Abstract
Macadamia integrifolia is the most economically important Proteaceae crop known for its edible nuts. The present study was conducted to examine the effect of continuous cultivation (for 1, 5, and 20 years) of M. integrifolia on soil quality, bacterial diversity, and metabolites. Soil rhizospheres from three different Macadamia rhizosphere orchards, 1-year monoculture orchard (CK), 5-year monoculture orchard (Y5), and 20-year monoculture orchard (Y20), were analyzed through metagenomic and metabolomic profiling. The soil physicochemical properties, including organic matter, and available nutrients (P, N, and K) were first increased significantly (p < 0.05) from the CK to the Y5 group and then decreased (p < 0.05) from the Y5 to the Y20 group. The soil pH continuously decreased (p < 0.05) over time from CK to Y20. Metagenomic profiling revealed that Actinobacteria, Acidobacteria, and Proteobacteria were the top three abundant phyla with their inconsistent relative abundance patterns from CK to Y20 (CK: 23.76%, Y5: 34. 06%, and Y20: 31.55%), (CK: 13.59%, Y5: 18.59%, and Y20: 21.35%), and (CK: 27.59%, Y5: 15.98%, and Y20: 17.08%), respectively. Furthermore, the Y5 rhizospheres had a higher number of beneficial bacterial genera belonging to Proteobacteria and Actinobacteria than the Y20 rhizospheres. The KEGG annotation analysis revealed that cellular processes, organism systems, metabolism, and genetic information were the most enriched functional categories. CAZy database screening indicated the highest enrichment of glycoside hydrolases following the glycoside transferases and carbohydrate-binding modules. Differential metabolite analysis revealed the highest number of metabolites (11) in the Y5 group than in the Y20 group (6). It is concluded that continuous monoculture of M. integrifolia improves the soil physicochemical properties, bacterial diversity, and metabolite contents in short-term planted orchards which, however, are deteriorated in long-term planted orchards.
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Affiliation(s)
- Liang Tao
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, Yunnan, China
| | - Chunsheng Zhang
- Office of Academic Affairs, Yunnan University of Finance and Economics, Kunming, Yunnan, China
| | - Zhiping Ying
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, Yunnan, China
| | - Zhi Xiong
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, Yunnan, China
| | | | - Changming Wang
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, Yunnan, China
- *Correspondence: Changming Wang,
| | - Zhuogong Shi
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, Yunnan, China
- Zhuogong Shi,
| | - Rui Shi
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, Yunnan, China
- Rui Shi,
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23
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Optimization of Pea Protein Isolate-Stabilized Oil-in-Water Ultra-Nanoemulsions by Response Surface Methodology and the Effect of Electrolytes on Optimized Nanoemulsions. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6030047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Nanoemulsions are optically transparent and offer good stability, bioavailability, and control over the targeted delivery and release of lipophilic active components. In this study, pea protein isolate (PPI)-stabilized O/W nanoemulsions were evaluated using response surface methodology to obtain optimized ultra-nanoemulsions of Sauter mean diameter (D3,2) < 100 nm using a high-pressure homogenizer (HPH). Furthermore, the effect of food matrix electrolytes, i.e., the pH and ionic strength, on the emulsion (prepared at optimized conditions) was investigated. The results revealed that the droplet size distribution of emulsions was mainly influenced by the PPI concentration and the interaction of oil concentration and HPH pressure. Moreover, a non-significant increase in droplet size was observed when the nanoemulsions (having an initial D3,2 < 100 nm) were stored at 4 °C for 7 days. Based on the current experimental design, nanoemulsions with a droplet size < 100 nm can effectively be prepared with a high PPI concentration (6.35%), with less oil (1.95%), and at high HPH pressure (46.82 MPa). Such emulsions were capable of maintaining a droplet size below 100 nm even at ionic conditions of up to 400 mM NaCl and at acidic pH.
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Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The food industry is constantly reformulating different foods to fulfill the demands of the consumers (natural ingredients and good sensory quality). The present work aimed to produce low-fat mayonnaises using 30.0, 22.5, and 15.0% oil, 1% soy protein isolate (SPI) or spirulina (Arthrospira platensis) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20–66 Pa·s. The reduction of oil from 30 to 15% increased the particle size from 6–9 µm to 10–38 µm. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins.
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Huang Z, Zeng YJ, Wu XL, Li MF, Zong MH, Lou WY. Development of Millettia speciosa champ polysaccharide conjugate stabilized oil-in-water emulsion for oral delivery of β-carotene: Protection effect and in vitro digestion fate. Food Chem 2022; 397:133764. [PMID: 35905621 DOI: 10.1016/j.foodchem.2022.133764] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 07/13/2022] [Accepted: 07/20/2022] [Indexed: 11/25/2022]
Abstract
In this study, a natural antioxidant emulsifier, Millettia speciosa Champ polysaccharide conjugates (MSC-PC), was used for fabricating oil-in-water emulsion, and the influences of MSC-PC on β-carotene stability and bioaccessibility were studied. Results suggested that MSC-PC stabilized emulsion exhibited excellent resistance to a wide range of salt levels (0-500 mM of Na+), thermal treatments (50-90 °C) and pH values (3.0-11.0). MSC-PC also exhibited an outstanding inhibition capacity on lipid oxidation. Besides, MSC-PC stabilized emulsion had a better protective effect on β-carotene than other systems. Interestingly, in spite of similar lipolysis extent, β-carotene bioaccessibility in MSC-PC fabricated emulsion (14.75 %) was markedly higher than that in commercial Tween 80 fabricated emulsion (10.08 %), likely due to the steric-hindrance effect and antioxidant ability of MSC-PC, building interfacial layers that prevented β-carotene from degradation. This work supplied a deep insight into elucidating the mechanisms of emulsifying performance and β-carotene protection effect of MSC-PC fabricated emulsion.
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Affiliation(s)
- Zhi Huang
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Ying-Jie Zeng
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Xiao-Ling Wu
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Meng-Fan Li
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Wen-Yong Lou
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China.
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Zhao Q, Fan L, Liu Y, Li J. Recent advances on formation mechanism and functionality of chitosan-based conjugates and their application in o/w emulsion systems: A review. Food Chem 2022; 380:131838. [PMID: 35115204 DOI: 10.1016/j.foodchem.2021.131838] [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: 07/24/2021] [Revised: 11/12/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022]
Abstract
Chitosan is very attractive in the food industry due to its good biocompatibility and high biodegradability. In particular, it can be used as a preferred material for the fabrication of stabilizers in emulsion-based foods. However, poor solubility and antioxidant activity limit its wide application. The functionality of chitosan can be extended by forming chitosan-based conjugates, which can be used to modulate the characteristics of the oil-water interface, thereby improving the stability and performance of the o/w emulsions. This review highlights the recent progress of chitosan-based conjugates, focusing on the classification, formation mechanism and functional properties, and the applications of these conjugates in o/w emulsions are summarized. Lastly, the promising research trends and challenges of chitosan-based conjugates and their emulsion systems in this field are also discussed. This review will provide a theoretical basis for the wide application of chitosan-based conjugates in emulsion systems.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Ren Z, Chen Z, Zhang Y, Lin X, Weng W, Li B. Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength. Front Nutr 2022; 9:892845. [PMID: 35558751 PMCID: PMC9087344 DOI: 10.3389/fnut.2022.892845] [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: 03/09/2022] [Accepted: 04/01/2022] [Indexed: 11/13/2022] Open
Abstract
Tea water-insoluble protein nanoparticles (TWIPNs) can be applied to stabilize Pickering emulsions. However, the effect of ionic strength (0–400 mmol/L) on the characteristics of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) including volume-averaged particle size (d4,3), zeta potential, microstructure and rheological properties is still unclear. Therefore, this work researched the effect of ionic strength on the characteristics of TWIPNPEs. The d4,3 of TWIPNPEs in the aquatic phase increased with the increase in ionic strength (0–400 mmol/L), which was higher than that in the SDS phase. Furthermore, the flocculation index of TWIPNPEs significantly (P < 0.05) increased from 24.48 to 152.92% with the increase in ionic strength. This could be verified from the microstructure observation. These results indicated that ionic strength could promote the flocculation of TWIPNPEs. Besides, the absolute values of zeta potential under different ionic strengths were above 40 mV in favor of the stabilization of TWIPNPEs. The viscosity of TWIPNPEs as a pseudoplastic fluid became thin when shear rate increased from 0.1 to 100 s−1. The viscoelasticity of TWIPNPEs increased with increasing ionic strength to make TWIPNPEs form a gel-like Pickering emulsion. the possible mechanism of flocculation stability of TWIPNPEs under different ionic strengths was propose. TWIPNs adsorbed to the oil-water interface would prompt flocculation between different emulsion droplets under the high ionic strength to form gel-like behavior verified by CLSM. These results on the characteristics of TWIPNPEs in a wide ionic strength range would provide the theoretical basis for applying Pickering emulsions stabilized by plant proteins in the food industry.
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Affiliation(s)
- Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.,College of Food Science, South China Agricultural University, Guangzhou, China.,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian, China
| | - Zhongzheng Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yuanyuan Zhang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiaorong Lin
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian, China
| | - Bin Li
- College of Food Science, South China Agricultural University, Guangzhou, China
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The multilayered emulsion-filled gel microparticles: Regulated the release behavior of β-carotene. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Huang Z, Zong MH, Lou WY. Effect of acetylation modification on the emulsifying and antioxidant properties of polysaccharide from Millettia speciosa Champ. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107217] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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30
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Di Giorgio L, Salgado PR, Mauri AN. Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:206-213. [PMID: 34061354 DOI: 10.1002/jsfa.11347] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 04/09/2021] [Accepted: 06/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried. RESULTS Microparticles with different protein/oil ratios were prepared by emulsification and lyophilization. Soy proteins encapsulated fish oil in matrix-type microcapsules masking its typical odor and oily appearance. Microparticles dried by lyophilization showed a better solid recovery but lower encapsulation efficiency than those spray dried. Increasing protein/oil mass ratio of initial formulations seemed to favor initial lipid oxidation, but these differences were not appreciated when analyzing the oxidative stability over time (measured by Rancimat test). Porous structure and large surface area of lyophilized samples would favor oxygen easy penetration and exposition to free radicals, increasing lipid oxidation over time, while spray dried microparticles showed a good oxidative stability over time, like that of free oil. CONCLUSION Drying processes were determinants in the morphology of microcapsules, the efficiency of encapsulation and protection exerted on the oil. Although emulsifying and drying processes caused certain initial oil oxidation, soy proteins managed to mask fish oil flavors and spray dried systems showed a good perspective of oxidative stability of fish oil over time, better than that of lyophilized microparticles. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Luciana Di Giorgio
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| | - Pablo Rodrigo Salgado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| | - Adriana Noemi Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
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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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Huang A, McClements DJ, Luo S, Chen T, Ye J, Liu C. Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107056] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Abstract
The rising trend in the consumption of healthy, safe, and functional foods has motivated studies on cold-pressed specialty oils, including macadamia nut oil. Cold-pressed macadamia nut oil (CPMO) is given preference by consumers over solvent extracted and refined oil because of its exceptional quality attributes and safety. This review contains a detailed presentation of the chemical properties, health benefits, and applications of CPMO. The monounsaturated fatty acids (oleic acid and palmitoleic acid) rich oil also contains a significant concentration of bioactive phytochemicals including, β-sitosterol, α-tocopherol, α-tocotrienols, ρ-hydroxybenzoic acid, and caffeic acid. Moreover, the oil has good oxidative stability. The highlighted properties offer CPMO health benefits related to the prevention of cardiovascular diseases, diabetes, cancer, high blood pressure, and neurodegenerative diseases. The fatty acid composition of CPMO allows for its diverse application in the food, cosmetic, nutraceutical, and pharmaceutical industries.
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Zhang L, Zhou C, Na X, Chen Y, Tan M. High internal phase Pickering emulsions stabilized by a cod protein-chitosan nanocomplex for astaxanthin delivery. Food Funct 2021; 12:11872-11882. [PMID: 34735562 DOI: 10.1039/d1fo02117f] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized by a food protein have attracted widespread attention. In this study, a novel cod protein-chitosan nanocomplex was prepared through electrostatic interactions and used as a particle emulsifier to stabilize the oil-water interface. The application of the cod protein-chitosan nanocomplex was demonstrated in the formation of stable HIPPEs with an internal phase as high as 84%. The influence of the system composition on the stability, microstructure and rheology of the HIPPEs was determined. The HIPPEs stabilized by the cod protein-chitosan nanocomplex formed a compact three-dimensional network structure, which gave the emulsion a higher storage modulus, viscoelasticity and good thixotropy. Interestingly, the chemical stability of astaxanthin was significantly improved by the developed HIPPEs. The bioavailability of astaxanthin in the HIPPEs stabilized by the nanocomplexes of 2.0% (w/w) cod protein and 0.1% (w/w) chitosan reached 49%. In summary, these results demonstrated that the food-grade cod protein-chitosan nanocomplex had potential in the development of HIPPEs, which could be used as carriers for hydrophobic bioactive compound delivery.
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Affiliation(s)
- Lijuan Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Chengfu Zhou
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiaokang Na
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yannan Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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35
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Chen K, Zhang M, Mujumdar AS, Wang H. Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106915] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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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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Zhao Q, Gu Q, Hong X, Liu Y, Li J. Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111340] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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38
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Gao H, Ma L, Cheng C, Liu J, Liang R, Zou L, Liu W, McClements DJ. Review of recent advances in the preparation, properties, and applications of high internal phase emulsions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.041] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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39
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Zhao Q, Wang L, Hong X, Liu Y, Li J. Structural and functional properties of perilla protein isolate extracted from oilseed residues and its utilization in Pickering emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106412] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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40
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Zhong Y, Zhao J, Dai T, Ye J, Wu J, Chen T, Liu C. Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate-Puerarin Composites: Environmental Stability and Interfacial Behavior. Foods 2021; 10:705. [PMID: 33810424 PMCID: PMC8065705 DOI: 10.3390/foods10040705] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/23/2021] [Accepted: 03/23/2021] [Indexed: 01/11/2023] Open
Abstract
Protein-polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil-water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI-PUE composites.
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Affiliation(s)
| | | | | | | | | | - Tingting Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang 330047, China; (Y.Z.); (J.Z.); (T.D.); (J.Y.); (J.W.); (C.L.)
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41
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Tu X, Wu B, Xie Y, Xu S, Wu Z, Lv X, Wei F, Du L, Chen H. A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties. Food Sci Nutr 2021; 9:1688-1697. [PMID: 33747479 PMCID: PMC7958573 DOI: 10.1002/fsn3.2143] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 01/06/2021] [Accepted: 01/08/2021] [Indexed: 12/14/2022] Open
Abstract
Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and other phytochemicals were analyzed, and a sensory evaluation was carried out of two major varieties of macadamia nuts planted in China, after roasting. Only small changes in fatty acid (FA) content and a slight decrease in total triglycerides (TAGs) were observed after roasting. The free fatty acid (FFA) content and the peroxide value were increased by roasting. The total available polyphenol content increased by 25.6% and the oxidative stability index of kernels increased by 21.6%. The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.
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Affiliation(s)
- Xing‐Hao Tu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
- South Subtropical Crop Research InstituteChinese Academy of Tropical Agricultural Science/Key Laboratory of Tropical Fruit BiologyMinistry of AgricultureZhanjiangChina
| | - Bang‐fu Wu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Ya Xie
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Shu‐Ling Xu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Zong‐Yuan Wu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Xin Lv
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Fang Wei
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Li‐Qing Du
- South Subtropical Crop Research InstituteChinese Academy of Tropical Agricultural Science/Key Laboratory of Tropical Fruit BiologyMinistry of AgricultureZhanjiangChina
| | - Hong Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
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Yan S, Xie F, Zhang S, Jiang L, Qi B, Li Y. Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125641] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106117] [Citation(s) in RCA: 92] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Dai H, Li Y, Ma L, Yu Y, Zhu H, Wang H, Liu T, Feng X, Tang M, Hu W, Zhang Y. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106151] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Zhong Y, Yang L, McClements DJ, Wang X, Ye J, Liu C. Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratio. Food Chem 2020; 342:128380. [PMID: 33508904 DOI: 10.1016/j.foodchem.2020.128380] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/04/2020] [Accepted: 10/10/2020] [Indexed: 12/19/2022]
Abstract
The utilization of oils in the food industry can be facilitated by converting into a powdered form using microencapsulation technologies. In this study, coatings formed from macadamia protein isolate (MPI) and chitosan hydrochloride (CHC) were assessed for their ability to facilitate the microencapsulation of macadamia oil by spray dried, and all encapsulation efficiency was higher than 87.0%. The physicochemical properties of macadamia oil powders were then characterized. In addition, changes in the particle size, aggregation state, and creaming stability of rehydrated emulsions were analyzed during storage. The addition of CHC significantly enhanced the water-solubility and wettability but decreased the flowability of microencapsulated oil. Powdered macadamia oil produced at MPI/CHC = 5:1 had the highest encapsulation efficiency (94.2%), best oxidation stability (<4 meq/kg), and best rehydration properties. Overall, MPI/CHC could be used as a good emulsifier for producing stable rehydrated emulsion, which may therefore be useful in certain food applications.
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Affiliation(s)
- Yejun Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lei Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Xiaohuang Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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