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Xu J, Ji F, Luo S, Jiang S, Yu Z, Ye A, Zheng Z. Fabrication of soy protein-polyphenol covalent complex nanoparticles with improved wettability to stabilize high-oil-phase curcumin emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:8445-8455. [PMID: 38895880 DOI: 10.1002/jsfa.13672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024]
Abstract
BACKGROUND Recent studies have shown that the wettability of protein-based emulsifiers is critical for emulsion stability. However, few studies have been conducted to investigate the effects of varying epigallocatechin gallate (EGCG) concentrations on the wettability of protein-based emulsifiers. Additionally, limited studies have examined the effectiveness of soy protein-EGCG covalent complex nanoparticles with improved wettability as emulsifiers for stabilizing high-oil-phase (≥ 30%) curcumin emulsions. RESULTS Soy protein isolate (SPI)-EGCG complex nanoparticles (SPIEn) with improved wettability were fabricated to stabilize high-oil-phase curcumin emulsions. The results showed that EGCG forms covalent bonds with SPI, which changes its secondary structure, enhances its surface charge, and improves its wettability. Moreover, SPIEn with 2.0 g L -1 EGCG (SPIEn-2.0) exhibited a better three-phase contact angle (56.8 ± 0.3o) and zeta potential (-27 mV) than SPI. SPIEn-2.0 also facilitated the development of curcumin emulsion gels at an oil volume fraction of 0.5. Specifically, the enhanced network between droplets as a result of the packing effects and SPIEn-2.0 with inherent antioxidant function was more effective at inhibiting curcumin degradation during long-term storage and ultraviolet light exposure. CONCLUSION The results of the present study indicate that SPIEn with 2.0 g L -1 EGCG (SPIEn-2.0) comprises the optimum conditions for fabricating emulsifiers with improved wettability. Additionally, SPIEn-0.2 can improve the physicochemical stability of high-oil-phase curcumin emulsions, suggesting a novel strategy to design and fabricate high-oil-phase emulsion for encapsulating bioactive compounds. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jingjing Xu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Fuyun Ji
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shaotong Jiang
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhenyu Yu
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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Li H, Tan W, Hou M, Yang S, Liu C, Han M, Liang J, Gao Z. Multi-strategy dynamic cross-linking to prepare EGCG-loaded multifunctional Pickering emulsion/α-cyclodextrin/konjac glucomannan composite films for ultra-durable preservation of perishable fruits. Carbohydr Polym 2024; 338:122205. [PMID: 38763727 DOI: 10.1016/j.carbpol.2024.122205] [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: 02/06/2024] [Revised: 04/05/2024] [Accepted: 04/23/2024] [Indexed: 05/21/2024]
Abstract
Developing multifunctional films with antibacterial, antioxidant, and sustained-release properties is a robust strategy for preventing contamination of perishable fruits by foodborne microorganisms. This study engineered a sustained-release biodegradable antibacterial film loaded with EGCG (Pickering emulsion (PE)/α-Cyclodextrin (α-CD)/Konjac glucomannan (KGM)) through multi-strategy cross-linking for fruit preservation. EGCG is stabilized using PE and incorporated into the α-CD/KGM inclusion compound; the unique structure of α-CD enhances EGCG encapsulation, while KGM provides the film toughness and surface adhesion. The composite film's physicochemical properties, antioxidant, bacteriostatic and biodegradability were studied. Results showed that Pickering emulsions with 3 % oil phase exhibited excellent stability. Moreover, α-CD introduction increased the loading and sustained release of EGCG from the film, and its concentration significantly affected the light transmission, thermal stability, mechanical strength, mechanical characteristics and antioxidant capacity of the composite membrane. Antioxidant and antimicrobial activities of the composite film increased significantly with increasing α-CD concentration. Application of the film to tomatoes and strawberries effectively inhibited Escherichia coli and Staphylococcus aureus growth, prolonging the shelf-life of the fruits. Notably, the composite film exhibits superior biodegradability in soil. This EGCG-loaded PE/α-CD/KGM composite film is anticipated to be a multifunctional antimicrobial preservation material with sustained-release properties and biodegradable for perishable food applications.
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Affiliation(s)
- Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Weiteng Tan
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Mengxin Hou
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Shuang Yang
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Caiyun Liu
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Mengzhen Han
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Jingjing Liang
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China.
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3
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Wang C, Wei M, Zhu H, Wang L, Ni S, Li X, Gao D. Development of porous materials via protein/polysaccharides/polyphenols nanoparticles stabilized Pickering high internal phase emulsions for adsorption of Pb 2+ and Cu 2+ ions. Food Chem 2024; 445:138796. [PMID: 38471345 DOI: 10.1016/j.foodchem.2024.138796] [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: 10/18/2023] [Revised: 02/13/2024] [Accepted: 02/16/2024] [Indexed: 03/14/2024]
Abstract
The porous materials (PM) were prepared by the Pickering high internal phase emulsion (PHIPE) template. Firstly, the nanoparticles named as ZHMNPs or MZHMNPs were fabricated based on zein, Hohenbuehelia serotina polysaccharides and Malus baccata (Linn.) Borkh polyphenols without or with Maillard reaction, the average particle sizes and zeta potentials of which were distributed in a range of 718.1-979.4 nm and -21.6-25.2 mV. ZHMNPs possessed the relatively uniform spherical morphology, while MZHMNPs were irregular in shape. With ZHMNPs or MZHMNPs serving as the stabilizers, the PHIPEs were prepared, and exhibited the good viscoelasticity and excellent storage and freeze-thaw stabilities. Based on above PHIPEs template, the constructed PM possessed the large specific surface area and uniform pore structure. Through the investigations of adsorption performances, PM showed the outstanding adsorption capacities on Pb2+ and Cu2+ ions regardless of dissolving in deionized water or simulated gastrointestinal digestive fluid. Furthermore, the results also showed that the pH, temperature and adsorbent dosage had certain impacts on the adsorption performances of PM on Pb2+ and Cu2+ ions.
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Affiliation(s)
- Cheng Wang
- Skate Key Laboratory of Metastable Materials Science and Technology, Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Mian Wei
- Skate Key Laboratory of Metastable Materials Science and Technology, Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Huipeng Zhu
- Skate Key Laboratory of Metastable Materials Science and Technology, Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Lu Wang
- Skate Key Laboratory of Metastable Materials Science and Technology, Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China.
| | - Song Ni
- Department of Head and Neck Surgery, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021, China.
| | - Xiaoyu Li
- Skate Key Laboratory of Metastable Materials Science and Technology, Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China.
| | - Dawei Gao
- Skate Key Laboratory of Metastable Materials Science and Technology, Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
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4
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Rayees R, Gani A, Noor N, Ayoub A, Ashraf ZU. General approaches to biopolymer-based Pickering emulsions. Int J Biol Macromol 2024; 267:131430. [PMID: 38599428 DOI: 10.1016/j.ijbiomac.2024.131430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 03/26/2024] [Accepted: 04/04/2024] [Indexed: 04/12/2024]
Abstract
Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as emulsifiers rather than surfactants to adhere at oil-water interface. Pickering emulsions have gathered significant research attention recently due to their excellent stability and wide range of potential uses compared to traditional emulsions. Major advancements have been made in development of innovative Pickering emulsions using different colloidal particles by various techniques including homogenization, emulsification and ultrasonication. Use of biopolymer particles gives Pickering emulsions a more escalating possibilities. In this review paper, we seek to present a critical overview of development in food-grade particles that have been utilized to create Pickering emulsions with a focus on techniques and application of Pickering emulsions. Particularly, we have evaluated protein, lipid, polysaccharide-based particles and microalgal proteins that have emerged in recent years with respect to their potential to stabilize and add novel functionalities to Pickering emulsions. Some preparation methods of Pickering emulsions in brief, applications of Pickering emulsions are also highlighted. Encapsulation and delivery of bioactive compounds, fat substitutes, film formation and catalysis are potential applications of Pickering emulsions. Pickering double emulsions, nutraceutical and bioactive co-delivery, and preparation of porous materials are among research trends of food-grade Pickering emulsions.
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Affiliation(s)
- Rahiya Rayees
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India.
| | - Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Aneesa Ayoub
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
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Xia C, Xu Z, Xu M, Zhang C, Xu B, Liu B, Yan X, Zheng Z, Zhang R. Body temperature responsive capsules templated from Pickering emulsion for thermally triggered release of β-carotene. Int J Biol Macromol 2024; 266:130940. [PMID: 38521331 DOI: 10.1016/j.ijbiomac.2024.130940] [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: 12/13/2023] [Revised: 03/09/2024] [Accepted: 03/14/2024] [Indexed: 03/25/2024]
Abstract
In recent years, functional foods with lipophilic nutraceutical ingredients are gaining more and more attention because of its potential healthy and commercial value, and developing of various bioderived food-grade particles for use in fabrication of Pickering emulsion has attracted great attentions. Herein, the bio-originated sodium caseinate-lysozyme (Cas-Lyz) complex particles were firstly designed to be used as a novel interfacial emulsifier for Pickering emulsions. Pickering emulsions of various food oils were all successfully stabilized by the Cas-Lyz particles without addition of any synthetic surfactants, while the fluorescence microscopy and SEM characterizations clearly evidenced Cas-Lyz particles were attached on the surface of emulsion droplets. Additionally, the Cas-Lyz particles stabilized emulsion can also be used to encapsulate the β-carotene-loaded soybean oil, suggestion a potential method to carry lipophilic bioactive ingredients in an aqueous formulation for food, cosmetic and medical industry. At last, we present a Pickering emulsion strategy that utilizes biocompatible, edible and body temperature-responsive lard oil as the core material in microcapsules, which can achieve hermetic sealing and physiological temperature-triggered release of model nutraceutical ingredient (β-carotene).
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Affiliation(s)
- Chunmiao Xia
- Anhui Laboratory of Clean Energy Materials and Chemistry for Sustainable Conversion of Natural Resources, School of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, China.
| | - Zihui Xu
- Anhui Laboratory of Clean Energy Materials and Chemistry for Sustainable Conversion of Natural Resources, School of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Maodong Xu
- Anhui Laboratory of Clean Energy Materials and Chemistry for Sustainable Conversion of Natural Resources, School of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Cuige Zhang
- Anhui Laboratory of Clean Energy Materials and Chemistry for Sustainable Conversion of Natural Resources, School of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Bo Xu
- Anhui Laboratory of Clean Energy Materials and Chemistry for Sustainable Conversion of Natural Resources, School of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Benhai Liu
- Anhui Laboratory of Clean Energy Materials and Chemistry for Sustainable Conversion of Natural Resources, School of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Xin Yan
- Anhui Laboratory of Clean Energy Materials and Chemistry for Sustainable Conversion of Natural Resources, School of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Zhenan Zheng
- Fujian Province University Key Laboratory of Modern Analytical Science and Separation Technology, College of Chemistry, Chemical Engineering and Environment, Minnan Normal University, Zhangzhou 363000, China
| | - Rongli Zhang
- Anhui Laboratory of Clean Energy Materials and Chemistry for Sustainable Conversion of Natural Resources, School of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, China.
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6
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Wang Z, Zhao Y, Liu H, Chen Q, Liu Q, Kong B. Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios. Food Chem X 2024; 21:101094. [PMID: 38229671 PMCID: PMC10790022 DOI: 10.1016/j.fochx.2023.101094] [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: 05/30/2023] [Revised: 11/20/2023] [Accepted: 12/20/2023] [Indexed: 01/18/2024] Open
Abstract
The potential of sodium alginate (SA) at different mass ratios to improve the emulsifying ability of soy protein isolate (SPI) in high internal phase Pickering emulsions (HIPPEs) was evaluated in this work. SPI-SA particles were used as a natural particle stabilizer of HIPPEs with 80 % oil phase. The properties of particles with varying SPI to SA ratios (10:0, 10:1, 10:3, 10:5, 10:10, and 10:15 w/w) were evaluated. HIPPEs with a 10:10 SPI to SA ratio exhibited the smallest droplet sizes. Both the storage modulus and loss modulus of the HIPPEs increased with increasing SA addition ratios, implying that HIPPEs with higher SA addition have stronger gel characteristics. In addition, super-resolution microscopy and cryogenic scanning electron microscopy indicated that SA addition strengthened the compactness of the interface film and increased the distribution uniformity of HIPPEs. In conclusion, the combination of SPI and SA is beneficial for improving the performance of HIPPEs.
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Affiliation(s)
- Zhi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yubo Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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7
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Yan J, Jia X, Qu Y, Yan W, Li Y, Yin L. Development of sorghum arabinoxylan-soy protein isolate composite nanoparticles for delivery of curcumin: Effect of polysaccharide content on stability and in vitro digestibility. Int J Biol Macromol 2024; 262:129867. [PMID: 38309400 DOI: 10.1016/j.ijbiomac.2024.129867] [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: 10/26/2023] [Revised: 01/08/2024] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
The purpose of this study was to fabricate composite nanoparticles using soy protein isolate (SPI) and sorghum bran arabinoxylan (AX) for the delivery of curcumin (Cur). The influences of AX concentrations on the physicochemical characteristic, stability and bioaccessibility of curcumin were investigated. The findings showed that the encapsulation efficiency of curcumin obviously increased upon incorporating AX in comparison to SPI-Cur particles. Hydrogen bonds and hydrophobic interactions were the primary driving forces for the formation of SPI-Cur-AX nanoparticles (SCA). SCA nanoparticles with 1.00 % AX exhibited a uniform size with orderly distribution, suggesting its remarkable physical stability due to the strengthened electrostatic repulsion. However, excessive AX led to aggregation of particles, a noticeable increase in size, and subsequently, a reduction in stability. Due to the heightened free radical scavenging capacity of sorghum AX, SCA nanoparticles exhibited superior antioxidant capabilities. Compared to free curcumin, encapsulation within composite particles significantly enhanced the retention rate and bioaccessibility of curcumin. This improvement was attributed to the potent emulsification ability of AX, which coordinated with bile salt to promote the transfer of curcumin into micelles. The research provides an effective strategy for developing food-grade delivery carriers aimed at enhancing dispersibility, stability and bioaccessibility of the fat-soluble bioactives.
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Affiliation(s)
- Jinxin Yan
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Institute of Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Qu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wenjia Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Li
- The State Key Laboratory of Subtropical Silviculture, Bamboo Industry Institute, Zhejiang Agriculture & Forestry University, Hangzhou, 311300, Zhejiang, PR China; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, NY, 14456, USA.
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Wan X, Kang Q, Li J, Guo M, Li P, Shi H, Zhang X, Liu Z, Xia G. Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles. Food Chem 2024; 433:137395. [PMID: 37678115 DOI: 10.1016/j.foodchem.2023.137395] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 08/18/2023] [Accepted: 09/02/2023] [Indexed: 09/09/2023]
Abstract
At present, the effect of structural modification of microgel particles on high internal phase emulsions (HIPEs) is less studied. In this study, the structural modification effect of NaCl on whey protein isolate microgels (WPIMPs) was comprehensively characterized and applied to the construction of HIPEs. WPIMPs were prepared with NaCl (0-150 mM) and the structural changes were analyzed by measuring the particle size, Zeta-potential, and endogenous fluorescence spectra. The results showed that inducing WPIMPs by NaCl enhanced the surface hydrophobicity, decreased the Zeta potential, and elevated the degree of cross-linking. The interfacial behavior of WPIMPs was characterized by measuring interfacial tensions and adsorbed layer properties. The results showed that NaCl induction decreased the interfacial tension, increased the thickness of the adsorbed layer, and improved the viscoelasticity. The HIPEs were analyzed for micromorphology and particle sizes. The results indicated that NaCl-induced WPIMPs favored the formation of HIPEs with small particle sizes and provided HIPEs with superior environmental stability. This study provides a new idea for the structural modification of microgels and a new theoretical basis for the construction conditions of HIPE.
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Affiliation(s)
- Xiaoshan Wan
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Qi Kang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Jiaqi Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Mengxue Guo
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Peng Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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Yang Z, Li Z, Xu Z, Kong Z, Qiao X, Zhang L, Dai L, Wang Y, Sun Q, McClements DJ, Xu X. Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions. Foods 2023; 12:4384. [PMID: 38137189 PMCID: PMC10742475 DOI: 10.3390/foods12244384] [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: 11/14/2023] [Revised: 12/03/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Curcumin exhibits antioxidant and antitumor properties, but its poor chemical stability limits its application. Insoluble peptide precipitates formed by proteolysis of rice glutelin are usually discarded, resulting in resource waste. The coupled treatment of heat-assisted pH shifting and compounded chitosan (CS) was used to fabricate rice peptide aggregate-chitosan complexes (RPA-CS). The structure, interfacial behavior, emulsion properties, and digestibility of curcumin-loaded RPA-CS Pickering emulsions were investigated. Increasing the CS concentration led to lower interfacial tension but larger particle size, and the three-phase contact angle of the RPA-CS complexes approached 90°. Quartz crystal microbalance with dissipation (QCM-D) indicated that RPA-CS complexes with 6 g·kg-1 of CS (RPA-CS6) had the highest K1 (0.592 × 106 Hz-1) and K4 (0.487 × 106 Hz-1), suggesting that the softest interfacial layers were formed. The solid-liquid balance of RPA-RPA-CS emulsions was lower than 0.5, declaring that they had more elastic behavior than that of RPA emulsions. RPA-RPA-CS4-and RPA-CS6 emulsions had better storage stability, lower FFA release (79.8% and 76.3%, respectively), and higher curcumin bioaccessibility (65.2% and 68.2%, respectively) than RPA emulsions. This study showed that a low-value insoluble rice peptide precipitate could be used as a valuable emulsifier in foods, which may increase the economics and sustainability of the food supply.
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Affiliation(s)
- Zhenyu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Zhiying Li
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Zitong Xu
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Zhihao Kong
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Xin Qiao
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liwen Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | | | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
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10
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Xu T, Gu Z, Cheng L, Li C, Li Z, Hong Y. Stability, oxidizability, and topical delivery of resveratrol encapsulated in octenyl succinic anhydride starch/chitosan complex-stabilized high internal phase Pickering emulsions. Carbohydr Polym 2023; 305:120566. [PMID: 36737204 DOI: 10.1016/j.carbpol.2023.120566] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/18/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized with octenyl succinic anhydride starch/chitosan complexes were examined as a topical delivery vehicle for resveratrol. All resveratrol-loaded HIPPEs showed stable gel-like network structures, with the droplet size and microrheological properties largely dependent on the complex concentrations. HIPPEs exhibited strong stability when subjected to light, high temperature, UV radiation and freeze-thaw treatment, and resveratrol retention was greatly improved with the increasing addition of complexes and resveratrol. High amounts of resveratrol facilitated the antioxidant activity of HIPPEs, whereas sustained release of resveratrol was mainly related to the existence of complex interfacial layers. Moreover, HIPPEs overcome the stratum corneum barrier, with an approximately 3-5-fold increase in resveratrol deposition in deep skin compared to bulk oil. In conclusion, the emulsion composition (especially at the particle level) was vital for the effectiveness of HIPPEs as a carrier, which may provide new opportunities to design topical delivery systems.
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Affiliation(s)
- Tian Xu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314050, China.
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11
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Chang C, Li X, Zhai J, Su Y, Gu L, Li J, Yang Y. Stability of protein particle based Pickering emulsions in various environments: review on strategies to inhibit coalescence and oxidation. Food Chem X 2023; 18:100651. [PMID: 37091511 PMCID: PMC10113778 DOI: 10.1016/j.fochx.2023.100651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/11/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
The emerging research interests in fabrication of protein particles as soft-particle emulsifiers show the prospective potential of using protein particles in novel poly-phase dispersing food systems. This review first provides a comprehensive summary and analysis on the dominant role of key physicochemical properties of protein particles including wettability, morphology, surface charge and protein concentration on their emulsifying abilities to construct Pickering emulsions. It was found that the constructed emulsions showed high sensitivity to changes in pH, ionic strength and temperature (thermal and freeze-thaw treatment). Moreover, oxidation remains as a challenge for protein particle based Pickering emulsions during prolonged storage, reducing their acceptance in food products. Current strategies for improving the stability of these emulsions to variable aqueous conditions and variable temperatures, and restricting oxidation event are summarized. In summary, an "ideal" protein particle-based Pickering emulsion system is proposed, encompassing aspects of interfacial property, emulsion network and texture, and antioxidant enrichment, thus promoting industrial translation into novel food and nutraceutical products.
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12
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Zhou C, Xie Y, Li Y, Li B, Zhang Y, Liu S. Water-in-water emulsion stabilized by cellulose nanocrystals and their high enrichment effect on probiotic bacteria. J Colloid Interface Sci 2023; 633:254-264. [PMID: 36459932 DOI: 10.1016/j.jcis.2022.11.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 10/16/2022] [Accepted: 11/10/2022] [Indexed: 11/23/2022]
Abstract
HYPOTHESIS The effect of the molecular weight and polymer concentration on the partition behavior of aqueous two-phase systems (ATPs) is significant for constructing water-in-water (W/W) emulsions. Hence, a long-term stable W/W emulsion system might be obtained through selecting the appropriate stabilizer and component phases, which could be a possible carrier for probiotics. EXPERIMENTS Compared with the reported molecular weight difference between polyethylene oxide (PEO) and dextran (DEX) systems, PEO and dextran with lower molecular weight had been used for constructing the water in water (W/W) emulsion system. The W/W emulsions were stabilized using cellulose nanocrystals (CNCs), and the potential application of the W/W emulsion for the encapsulation of Lactobacillus was explored. FINDINGS Emulsion stability exhibited a "dose-effect" relationship with the CNCs concentration and was decreased with the increase of the DEX concentration. The emulsion phase separation rate was increased with increasing ionic strength and temperature. Both Lactobacillus Plantarum and Lactobacillus helveticus were highly inclined to the DEX phase, and the emulsion droplets were deformed and aggregated when the encapsulation amount was increased. This long-term stability would provide a promising approach for designing high-density culture and fermentation of probiotics.
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Affiliation(s)
- Chaoyi Zhou
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yunxiao Xie
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yan Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Bin Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yangyang Zhang
- Hubei Gedian Humanwell Pharmaceutical Excipients Co., LTD, Wuhan, Hubei 430070, China
| | - Shilin Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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13
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Su J, Ma Q, Cai Y, Li H, Yuan F, Ren F, Wang P, Van der Meeren P. Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Xu T, Hong Y, Gu Z, Cheng L, Li C, Li Z. Adsorption and Assembly of Octenyl Succinic Anhydride Starch/Chitosan Electrostatic Complexes at Oil-Water Interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:3006-3017. [PMID: 36745541 DOI: 10.1021/acs.langmuir.2c02878] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Biopolymer electrostatic complexes are popular Pickering stabilizers whose structures greatly affect their interfacial properties. This study comprehensively demonstrated the interfacial adsorption and assembly of dissolved octenyl succinic anhydride (OSA) starch (OSA-D)/chitosan (CS) electrostatic complexes with different structures through complementary characterization methods. We found that compared with single-component systems, OSA-D/CS complexes exhibited significantly increased wetting stability and adsorption rate to the interface, which was reinforced by molecular dynamics simulations. Their soft structures and the entanglement of molecular chains led to the formation of thick and highly viscoelastic multilayer adsorbed films, which greatly resisted deformation against shearing forces. The adsorption and assembly of the complexes were strongly influenced by OSA-D/CS ratios and pH, which could be related to the different interfacial interaction strengths. Overall, the electrostatic complexation, structural characteristics, and interfacial properties of OSA-D/CS complexes were well related, thereby providing valuable information for the regulation of controlled interfaces and bulk system properties.
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Affiliation(s)
- Tian Xu
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
- Jiaxing Institute of Future Food, Jiaxing314050, PR China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi214122, China
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15
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Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108105] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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16
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Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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17
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Sabaghi M, Tavasoli S, Taheri A, Jamali SN, Faridi Esfanjani A. Controlling release patterns of the bioactive compound by structural and environmental conditions: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01786-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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18
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Han S, Cui F, McClements DJ, Ma C, Wang Y, Wang X, Liu X, Liu F. Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals. Carbohydr Polym 2022; 298:120067. [DOI: 10.1016/j.carbpol.2022.120067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 08/20/2022] [Accepted: 08/30/2022] [Indexed: 11/25/2022]
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19
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Xia C, Han L, Zhang C, Xu M, Liu Z, Chen Y, Zhu Y, Yu M, Wu W, Yin S, Huang J, Zheng Z, Zhang R. Preparation and optimization of Pickering emulsion stabilized by alginate-lysozyme nanoparticles for β-carotene encapsulation. Colloid Polym Sci 2022. [DOI: 10.1007/s00396-022-05024-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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20
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Xie Y, Yu X, Wang Y, Yu C, Prakash S, Zhu B, Dong X. Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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21
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Li Z, Anankanbil S, Li L, Lyu J, Nadzieja M, Guo Z. Alkylsuccinylated oxidized cellulose-based amphiphiles as a novel multi-purpose ingredient for stabilizing O/W emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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22
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Jia Y, Kong L, Zhang B, Fu X, Huang Q. Fabrication and characterization of Pickering high internal phase emulsions stabilized by debranched starch-capric acid complex nanoparticles. Int J Biol Macromol 2022; 207:791-800. [PMID: 35346682 DOI: 10.1016/j.ijbiomac.2022.03.142] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/02/2022] [Accepted: 03/22/2022] [Indexed: 11/17/2022]
Abstract
High internal phase emulsions (HIPEs) stabilized by debranched starch-capric acid (DBS-CA) complex nanoparticles were fabricated and their performance was evaluated. DBS-CA was prepared through enzymatic debranching and solid encapsulation methods, and displayed V-type crystalline structure. Contact angle measurements show enhanced hydrophobicity of DBS-CA compared to native starch. The DBS-CA nanoparticles have an average size of 463.77 nm and tended to be aggregating as analyzed by scanning electron microscope and dynamic light scattering particle size analysis. When used as a particulate emulsifier, DBS-CA could stabilize HIPEs with oil volume fraction as high as 80%. The HIPEs showed pH-dependent properties; good storage stability and mechanical strength were achieved within pH range from 3 to 11, especially under alkaline conditions. It was proposed that smaller particle size and higher surface charging were responsible for the more tightly connected gel structure and thus their performance. This study demonstrates a novel approach to fabricate food-grade Pickering HIPEs, which may have many promising potential applications in the food industry.
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Affiliation(s)
- Yuhan Jia
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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23
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Chen H, Dai H, Zhu H, Ma L, Fu Y, Feng X, Sun Y, Zhang Y. Construction of dual-compartmental micro-droplet via shrimp ferritin nanocages stabilized Pickering emulsions for co-encapsulation of hydrophobic/hydrophilic bioactive compounds. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107443] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Tavasoli S, Liu Q, Jafari SM. Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107280] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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25
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Zhang W, Ge W, Li M, Li S, Jiang M, Zhang X, He G. Short review on liquid membrane technology and their applications in biochemical engineering. Chin J Chem Eng 2022. [DOI: 10.1016/j.cjche.2022.03.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Zhang Y, Xiang S, Yu H, Wang H, Tan M. Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles. Food Funct 2022; 13:2172-2183. [PMID: 35113104 DOI: 10.1039/d1fo03940g] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Gliadin, a kind of amphiphilic protein from wheat, has been widely used for stabilizing Pickering emulsions, which is easy to form colloidal particles. Herein, gliadin/propylene glycol alginate (PGA) colloidal particles (GPPs) with different gliadin/PGA ratios were developed and used as emulsifiers to prepare Pickering emulsions with an internal phase of 80% (v/v). The addition of PGA made the GPPs a tree-fruit-like morphology, increasing the particle size and changing the zeta-potential. Hydrogen bond and electrostatic interaction are the major forces between gliadin and PGA. The wettability of GPPs was improved significantly in the presence of PGA. The oil-water contact angle reached 89.5° when the gliadin/PGA ratio was 1 : 1. The emulsion could be maintained at room temperature for 6 months when the oil phase ratio (Φ) was 70%. The high stability of the Pickering emulsion could be attributed to the thin film formed by GPPs on the surface of oil droplets. The improved resistance of algal oil in emulsions against oxidation was proved as the induction time increased six times. In addition, the porous material prepared using GPPs-stabilized emulsion as the template displayed an oil absorption ability of 106.41 g g-1 and heavy metal adsorption ability of 202.71 mg g-1. Such performance implies that GPPs are highly efficient food-grade Pickering emulsifiers that may be applied in various fields.
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Affiliation(s)
- Yin Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi 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
| | - Siyuan Xiang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi 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
| | - Hongjin Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi 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
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi 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, Qinggongyuan1, Gangjingzi 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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27
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Shao T, Zhou Y, Dai H, Ma L, Feng X, Wang H, Zhang Y. Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk. Food Chem 2021; 376:131939. [PMID: 34968907 DOI: 10.1016/j.foodchem.2021.131939] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 01/17/2023]
Abstract
Psyllium husk (PH) is an excellent source of dietary fiber with strong water-absorption and viscosity. This work systemically investigated the regulation mechanism of myofibrillar protein (MP) emulsification mode by adding psyllium husk as composite emulsifiers to prepare O/W emulsions. The results showed that the physical stability of emulsions was improved by adding PH (0.1%-0.8%). The results of contact angle, interfacial tension and confocal laser scanning microscopy (CLSM) indicated that the stability mechanism of emulsions was affected by the addition of PH. At a low PH addition (0.1%), the adsorption of MP at the oil-water interface was enhanced, thus forming an elastic interfacial film that improves the stability of emulsions. However, when the PH addition increased to 0.8%, excess addition of pH even hindered the interfacial adsorption of MP. Notably, the pseudoplasticity and viscosity of emulsions increased due to the addition of PH, thus inhibiting the migration and aggregation of droplets.
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Affiliation(s)
- Ting Shao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yang Zhou
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing, Southwest University, Ministry of Education, Chongqing 400715, China.
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28
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Wu J, Guan X, Wang C, Ngai T, Lin W. pH-Responsive Pickering high internal phase emulsions stabilized by Waterborne polyurethane. J Colloid Interface Sci 2021; 610:994-1004. [PMID: 34865740 DOI: 10.1016/j.jcis.2021.11.156] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 12/13/2022]
Abstract
HYPOTHESIS Waterborne polyurethane (WPU) is a common colloidal dispersion that can aggregate in the aqueous phase to form nanoparticles with hydrophobic polyurethane chains as the core and hydrophilic ionic groups as the shell. Considering their structure and pH-responsive functional groups, WPU nanoparticles could be ideal particulate emulsifiers for preparing pH-responsive Pickering high internal phase emulsions (HIPEs). EXPERIMENTS A series of anionic WPU with different content of 2,2-bis(hydroxymethyl)propionic acid (DMPA) side chains were synthesized via a polyaddition reaction. The DMPA content, size, ζ-potential, and interfacial behaviors of WPU were then investigated. Furthermore, the effects of particle concentration, internal phase fraction (ϕ), oil type, and pH values on the Pickering HIPEs' morphology, stability, and rheological behaviors were systematically studied. Finally, we demonstrated the emulsification-demulsification process of WPU-stabilized Pickering HIPEs and discussed its mechanism. FINDINGS Oil-in-water (O/W) Pickering HIPEs with tailored morphology and excellent pH-responsiveness were prepared from anionic WPU nanoparticles. The WPU concentration, ϕ, and oil type had a large impact on the formation and mean droplet size of the WPU-stabilized emulsions. Rheology analysis demonstrated that the strictly limited movement of droplets endowed the WPU-stabilized HIPEs with high stability, shear sensitivity, and excellent thixotropic recovery. By simply changing the aqueous-phase pH value, the WPU-stabilized HIPEs could undergo more than ten emulsification-demulsification cycles, as the physical and interfacial properties of WPU nanoparticles were pH-dependent. The excellent performance of the WPU-stabilized pH-responsive Pickering HIPEs exhibited their potential practical applications, such as for oil transportation and recovery, emulsion polymerization, and heterogeneous catalysis.
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Affiliation(s)
- Jianhui Wu
- Department of Biomass and Leather Engineering, Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China; Department of Chemistry, The Chinese University of Hong Kong, Shatin, NT, Hong Kong
| | - Xin Guan
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, NT, Hong Kong
| | - Chunhua Wang
- Department of Biomass and Leather Engineering, Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, NT, Hong Kong.
| | - Wei Lin
- Department of Biomass and Leather Engineering, Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China.
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29
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Cui F, Zhao S, Guan X, McClements DJ, Liu X, Liu F, Ngai T. Polysaccharide-based Pickering emulsions: Formation, stabilization and applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106812] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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30
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Cao M, Liu C, Shi J, Ni F, Qi J, Shen Q, Huang M, Ren G, Tian S, Lin Q, Lu X, Lei Q, Fang W, Xie H. Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer. Food Res Int 2021; 148:110606. [PMID: 34507750 DOI: 10.1016/j.foodres.2021.110606] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 07/09/2021] [Accepted: 07/11/2021] [Indexed: 11/26/2022]
Abstract
In this work, the ZEIN-HTCC nanoparticles formed by zein and N-(2-hydroxy)propyl-3-trimethylammonium chitosan chloride (HTCC) were used as stabilizers to prepare oil-in-water (O/W) Pickering emulsions. The preparation conditions including shearing time, volume fraction of corn oil, mass ratio of ZEIN:HTCC and total concentration of ZEIN-HTCC of emulsions were optimized by measuring the droplet size, zeta potential, PDI and surface tension of emulsions. The ZEIN-HTCC emulsions are stable at the pH range of 4-9 and in the low salt ion concentrations up to 0.2 mol L-1, and can keep stable up to 21 d during low temperature storage. Fourier transform infrared spectroscopy (FTIR), the confocal laser scanning microscope (CLSM) and scanning electron microscopy (SEM) were used to analyze the interaction between emulsion components, revealing that zein and HTCC form a composite layer by flocculation to adsorb on the surface of oil droplets, thus preventing emulsion droplets from aggregation. This novel, long-term stable, surfactant-free, and edible zein-based Pickering emulsion could be used as potential carriers for lipophilic nutrients delivery.
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Affiliation(s)
- Mengna Cao
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Chengzhi Liu
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jieyu Shi
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Fangfang Ni
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jiaming Qi
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Qing Shen
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Min Huang
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Gerui Ren
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| | - Shiyi Tian
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Quanquan Lin
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Xiaoxin Lu
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, PR China
| | - Qunfang Lei
- Department of Chemistry, Zhejiang University, Hangzhou 310027, PR China
| | - Wenjun Fang
- Department of Chemistry, Zhejiang University, Hangzhou 310027, PR China
| | - Hujun Xie
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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31
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He Z, Liu C, Zhao J, Li W, Wang Y. Physicochemical properties of a ginkgo seed protein-pectin composite gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106781] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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32
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Visan AI, Popescu-Pelin G, Socol G. Degradation Behavior of Polymers Used as Coating Materials for Drug Delivery-A Basic Review. Polymers (Basel) 2021; 13:1272. [PMID: 33919820 PMCID: PMC8070827 DOI: 10.3390/polym13081272] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 04/03/2021] [Accepted: 04/08/2021] [Indexed: 12/21/2022] Open
Abstract
The purpose of the work was to emphasize the main differences and similarities in the degradation mechanisms in the case of polymeric coatings compared with the bulk ones. Combined with the current background, this work reviews the properties of commonly utilized degradable polymers in drug delivery, the factors affecting degradation mechanism, testing methods while offering a retrospective on the evolution of the controlled release of biodegradable polymeric coatings. A literature survey on stability and degradation of different polymeric coatings, which were thoroughly evaluated by different techniques, e.g., polymer mass loss measurements, surface, structural and chemical analysis, was completed. Moreover, we analyzed some shortcomings of the degradation behavior of biopolymers in form of coatings and briefly proposed some solving directions to the main existing problems (e.g., improving measuring techniques resolution, elucidation of complete mathematical analysis of the different degradation mechanisms). Deep studies are still necessary on the dynamic changes which occur to biodegradable polymeric coatings which can help to envisage the future performance of synthesized films designed to be used as medical devices with application in drug delivery.
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Affiliation(s)
- Anita Ioana Visan
- Lasers Department, National Institute for Lasers, Plasma and Radiation Physics, 077190 Magurele, Ilfov, Romania;
| | | | - Gabriel Socol
- Lasers Department, National Institute for Lasers, Plasma and Radiation Physics, 077190 Magurele, Ilfov, Romania;
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33
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Lv S, Zhou H, Bai L, Rojas OJ, McClements DJ. Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106451] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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34
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Geng S, Liu X, Ma H, Liu B, Liang G. Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles. Food Chem 2021; 355:129660. [PMID: 33799246 DOI: 10.1016/j.foodchem.2021.129660] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 03/10/2021] [Accepted: 03/17/2021] [Indexed: 01/20/2023]
Abstract
For Pickering emulsifying effect, starch must be subjected to the pretreatments of acid hydrolysis, esterification, which are complicated and eco-unfriendly. In this study, a practical and green strategyto fabricate Pickering emulsion gels with dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles was introduced for the first time. The DMY content in composite particles and the amount of addition of composite particles had obvious synergistic effect on the formation and properties of emulsion gels. The obtained emulsion gels were not sensitive to ionic strength, which could be attributed to emulsifying capacity and viscosity effect of composite particles. The spectral analysis confirmed the presence of DMY/amylose host-guest supramolecules. The molecular simulation of the supramolecular complexes in the oil-water system indicated that these complexes could spontaneously aggregate and anchor to the oil-water interface, reducing the interfacial tension. Based on experimental and theoretical results, the multi-scale relationship of "molecular interaction-particle characteristics-gel properties" was established.
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Affiliation(s)
- Sheng Geng
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Xiaoling Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
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35
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Chen Y, Tai K, Ma P, Su J, Dong W, Gao Y, Mao L, Liu J, Yuan F. Novel γ-cyclodextrin-metal-organic frameworks for encapsulation of curcumin with improved loading capacity, physicochemical stability and controlled release properties. Food Chem 2021; 347:128978. [PMID: 33444890 DOI: 10.1016/j.foodchem.2020.128978] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 12/04/2020] [Accepted: 12/28/2020] [Indexed: 11/28/2022]
Abstract
A safe and biodegradable γ-cyclodextrin-metal-organic-frameworks (γ-CD-MOFs) was successfully synthesized by using an improved hydrothermal method. In this study, curcumin (Cur) was chosen for testing the encapsulation stability and release performance of γ-CD-MOFs. Results of the crystal structure measurement indicated that the encapsulated curcumin within γ-CD-MOFs via van der Waals forces, hydrophobic interactions and hydrogen bonding was failed to disturb the inherent microtopography and crystallinity of γ-CD-MOFs. Compared to individual γ-CD, the γ-CD-MOFs exhibited improved loading capacity, physicochemical stability as well as controlled-release property in simulated digestion, and hence can be regarded as effective carriers for curcumin. Curcumin-loaded γ-CD-MOFs with a Cur : γ-CD-MOFs mass ratio of 2:3 (Cur-CD-MOFs/3), which showed the highest encapsulation efficiency (67.31 ± 2.25%), improved physicochemical stability and controlled-release performance, was selected for further research and industrialization. Our results demonstrate that γ-CD-MOFs can be regarded as a promising novel carrier for the delivery of curcumin or other hydrophobic nutraceuticals.
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Affiliation(s)
- Yulu Chen
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Kedong Tai
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Peihua Ma
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jiaqi Su
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wenxia Dong
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Like Mao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jinfang Liu
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fang Yuan
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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36
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Su J, Cai Y, Tai K, Guo Q, Zhu S, Mao L, Gao Y, Yuan F, Van der Meeren P. High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release. Food Funct 2021; 12:70-82. [DOI: 10.1039/d0fo01659d] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Synergistic biological activities of probiotics and curcumin can be achieved based on the gut–brain axis.
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Affiliation(s)
- Jiaqi Su
- Key Laboratory of Precision Nutrition and Food Quality
- Key Laboratory of Functional Dairy
- Ministry of Education; College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
| | - Yongjian Cai
- Particle and Interfacial Technology Group
- Faculty of Bioscience Engineering
- Ghent University
- B-9000 Gent
- Belgium
| | - Kedong Tai
- Key Laboratory of Precision Nutrition and Food Quality
- Key Laboratory of Functional Dairy
- Ministry of Education; College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
| | - Qing Guo
- Key Laboratory of Precision Nutrition and Food Quality
- Key Laboratory of Functional Dairy
- Ministry of Education; College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
| | - Shaoxin Zhu
- Guangdong Sino Nutri-food Biological Technology Co
- Ltd
- Dongguan 523000
- P.R. China
| | - Like Mao
- Key Laboratory of Precision Nutrition and Food Quality
- Key Laboratory of Functional Dairy
- Ministry of Education; College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
| | - Yanxiang Gao
- Key Laboratory of Precision Nutrition and Food Quality
- Key Laboratory of Functional Dairy
- Ministry of Education; College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
| | - Fang Yuan
- Key Laboratory of Precision Nutrition and Food Quality
- Key Laboratory of Functional Dairy
- Ministry of Education; College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group
- Faculty of Bioscience Engineering
- Ghent University
- B-9000 Gent
- Belgium
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