1
|
Geng M, Li L, Tan X, Teng F, Li Y. W/O/W emulsion-filled sodium alginate hydrogel beads for co-encapsulation of vitamins C and E: Insights into the fabrication, lipolysis, and digestion behavior. Food Chem 2024; 457:140095. [PMID: 38905829 DOI: 10.1016/j.foodchem.2024.140095] [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: 04/01/2024] [Revised: 06/02/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
In this study, vitamins C and E were simultaneously encapsulated in water-in-oil-in-water (W/O/W) emulsion-filled sodium alginate (SA) hydrogel beads, as well as the effects of SA concentrations (0.5%, 1.0%, 1.5%, and 2.0%) on the structures and lipolysis the of hydrogel beads were investigated. With increasing SA concentration, the beads showed larger sizes, denser structures and better textures. The droplets tightly penetrated the gel network at high SA concentrations. Digestion behavior revealed the disintegrated intramolecular structure at low SA concentrations. The beads with 0.5% SA were fragmented, losing the initial shape during digestion in the intestinal fluid. Additionally, lipid phases were released as W/O/W and O/W emulsion droplets after digestion. However, the high SA concentration-containing beads exhibited a well-preserved morphological structure after digestion, and the release profiles of lipid phase were mainly O/W emulsion droplets. Furthermore, vitamins C and E encapsulated in the beads exhibited high bioaccessibility (vitamin C: 90.20% and vitamin E: 95.19%).
Collapse
Affiliation(s)
- Mengjie Geng
- Colleage of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lijia Li
- Colleage of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiangyun Tan
- Colleage of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- Colleage of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- Colleage of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
2
|
Jin H, Wen J, Wang L, Zhang Y, Sui X. Synthesis and characterization of ion-induced sodium alginate/soy protein isolate microgels for the controlled release. Food Chem 2024; 452:139588. [PMID: 38754168 DOI: 10.1016/j.foodchem.2024.139588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/18/2024]
Abstract
In this study, sodium alginate/ soy protein isolate (SPI) microgels cross-linked by various divalent cations including Cu2+, Ba2+, Ca2+, and Zn2+ were fabricated. Cryo-scanning electron microscopy observations revealed distinctive structural variations among the microgels. In the context of gastric pH conditions, the degree of shrinkage of the microgels followed the sequence of Ca2+ > Ba2+ > Cu2+ > Zn2+. Meanwhile, under intestinal pH conditions, the degree of swelling was ranked as Zn2+ > Ca2+ > Ba2+ > Cu2+. The impact of these variations was investigated through in vitro digestion studies, revealing that all microgels successfully delayed the release of β-carotene within the stomach. Within the simulated intestinal fluid, the microgel cross-linked with Zn2+ exhibited an initial burst release, while those cross-linked with Cu2+, Ba2+, or Ca2+ displayed a sustained release pattern. This research underscores the potential of sodium alginate/SPI microgels cross-linked with different divalent cations as efficient controlled-release delivery systems.
Collapse
Affiliation(s)
- Hainan Jin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiayu Wen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lei Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
3
|
Yang Y, Zhang C, Ma CM, Bian X, Zou L, Fu Y, Shi YG, Wu Y, Zhang N. Characterization of structural and functional properties of soybean 11S globulin during renaturation after denaturation induced by changes in pH. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6778-6786. [PMID: 38567792 DOI: 10.1002/jsfa.13505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 03/20/2024] [Accepted: 03/03/2024] [Indexed: 04/18/2024]
Abstract
BACKGROUND This study explored the denaturation of 11S globulin, a protein known for its diverse functional properties in soy protein applications, at pH 3.0 and pH 10.0, followed by a gradual return to pH 7.0 to facilitate renaturation. It investigated the structural and functional changes during renaturation induced by a change in pH, revealing the stabilization mechanism of 11S globulin. RESULTS The findings revealed that during pH adjustment to neutral, the denatured soybean 11S globulin - resulting from alkaline (pH 10.0) or acidic (pH 3.0) treatments - experienced a refolding of its extended tertiary structure to varying extents. The particle size and the proportions of α-helix and β-sheet in the secondary structure aligned progressively with those of the natural-state protein. However, for the alkali-denatured 11S, the β-sheet content decreased upon adjustment to neutral, whereas an increase was observed for the acid-denatured 11S. In terms of functional properties, after alkaline denaturation, the foaming capacity (FC) and emulsifying activity index (EAI) of 11S increased by 1.4 and 1.2 times, respectively, in comparison with its native state. The solubility, foamability, and emulsifiability of the alkali-denatured 11S gradually diminished during renaturation but remained superior to those of the native state. Conversely, these properties showed an initial decline, followed by an increase during renaturation triggered by pH neutralization. CONCLUSIONS This research contributes to the enhancement of protein functionality, offering a theoretical foundation for the development of functional soy protein products and expanding their potential applications. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ling Zou
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Yan-Guo Shi
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yan Wu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| |
Collapse
|
4
|
Keramat M, Golmakani MT. Antioxidant potency and inhibitory mechanism of curcumin and its derivatives in oleogel and emulgel produced by linseed oil. Food Chem 2024; 445:138754. [PMID: 38364496 DOI: 10.1016/j.foodchem.2024.138754] [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: 10/04/2023] [Revised: 02/11/2024] [Accepted: 02/12/2024] [Indexed: 02/18/2024]
Abstract
The antioxidant activity of curcumin and curcumin esters was investigated in oleogel and emulgel produced by linseed oil. In the initiation phase, curcumin acetate at 1.086 mM concentration showed the highest antioxidant activity in linseed oil, while curcumin at 2.172 mM concentration showed the highest antioxidant activity in oleogel. In the propagation phase, curcumin and curcumin esters exhibited higher efficiency in linseed oil samples than those of oleogel samples. In the initiation phase, curcumin hexanoate showed higher antioxidant activity than curcumin acetate and curcumin butyrate, while curcumin hexanoate showed lower efficiency than curcumin acetate and curcumin butyrate in the propagation phase. Investigating the mechanism of action of curcumin and curcumin esters in oleogel and emulgel showed that in addition to inhibiting peroxyl radicals, curcumin and curcumin esters were likely to pro-oxidatively attack hydroperoxides. Also, curcumin and curcumin esters radicals were likely to attack lipid substrates in these systems.
Collapse
Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| |
Collapse
|
5
|
Liu J, Yang S, Liu J, Liu H, Wang Z. Preparation of Transglutaminase-Catalyzed Rice Bran Protein Emulsion Gels as a Curcumin Vehicle. Foods 2024; 13:2072. [PMID: 38998578 PMCID: PMC11241406 DOI: 10.3390/foods13132072] [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: 03/26/2024] [Revised: 05/10/2024] [Accepted: 05/10/2024] [Indexed: 07/14/2024] Open
Abstract
Protein-based emulsion gels have tunable viscoelasticity that can be applied to improve the stability of bioactive ingredients. As the by-product of rice processing, rice bran protein (RBP) has high nutritional value and good digestibility, exhibiting unique value in the development of hypoallergenic formula. In this study, the effect of transglutaminase (TGase) cross-linking on the physicochemical properties of RBP emulsion gels was investigated. To improve the stability of curcumin against environmental stress, the entrapment efficiency and stability of curcumin in the emulsion gel systems were also evaluated. The results indicated that TGase increased the viscoelastic modulus of RBP emulsion gels, resulting in a solid-like structure. Moreover, the entrapment efficiency of curcumin was increased to 93.73% after adding TGase. The thermal stability and photo-stability of curcumin were enhanced to 79.54% and 85.87%, respectively, compared with the sample without TGase addition. The FTIR results showed that TGase induced the cross-linking of protein molecules and the secondary structure change in RBP. Additionally, SEM observation confirmed that the incorporation of TGase promoted the formation of a compact network structure. This study demonstrated the potential of RBP emulsion gels in protecting curcumin and might provide an alternative strategy to stabilize functional ingredients.
Collapse
Affiliation(s)
- Jie Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-Products), Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Siqi Yang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-Products), Beijing Technology and Business University, Beijing 100048, China
| | - Jiayuan Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-Products), Beijing Technology and Business University, Beijing 100048, China
| | - Hongzhi Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-Products), Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Ziyuan Wang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-Products), Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| |
Collapse
|
6
|
Dai C, Li W, Zhang C, Shen X, Wan Z, Deng X, Liu F. Microencapsule delivery systems of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:199-255. [PMID: 39218503 DOI: 10.1016/bs.afnr.2024.05.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Microencapsulation, a typical core-shell structure technology, encapsulates functional active ingredients for protection, controlled release, and targeted delivery. In precise nutrition, the focus is on utilizing microcapsule delivery systems for personalized dietary supplements and disease intervention. This chapter outlines the morphological structure of microcapsules, common wall materials, and preparation techniques. It discusses the characteristics of different hydrophilic and lipophilic functional factors and their function as dietary supplements. The role of microencapsulation on the controlled release, odor masking, and enhanced bioavailability of functional factors is explored. Additionally, the application of microcapsule delivery systems in nutritional interventions for diseases like inflammatory bowel disease, alcoholic/fatty liver disease, diabetes, and cancer is introduced in detail. Lastly, the chapter proposes the future developments of anticipation in responsive wall materials for precise nutrition interventions, including both challenges and opportunities.
Collapse
Affiliation(s)
- Chenlin Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Wenhan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Chairui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Xuelian Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Ziyan Wan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Xiaofan Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China.
| |
Collapse
|
7
|
Nooshi Manjili Z, Sadeghi Mahoonak A, Ghorbani M, Shahiri Tabarestani H. Multi-layer encapsulation of pumpkin ( Cucurbita maxima L.) seed protein hydrolysate and investigating its release and antioxidant activity in simulated gastrointestinal digestion. Heliyon 2024; 10:e29669. [PMID: 38681570 PMCID: PMC11053274 DOI: 10.1016/j.heliyon.2024.e29669] [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: 02/24/2024] [Revised: 03/17/2024] [Accepted: 04/12/2024] [Indexed: 05/01/2024] Open
Abstract
Because of their high protein content, easy access and low cost, pumpkin seeds are a valuable raw material for the preparation of antioxidant protein hydrolysates. Micro-coating is an effective method to protect bioactive compounds against destruction. In order to strengthen the alginate hydrogel network loaded with pumpkin seed protein hydrolysate (PSPH), CMC was added as part of its formulation in the first step, and chitosan coating was used in the second step. Then, swelling amount, release in the simulated gastrointestinal environment (SGI), antioxidant activity after SGI, Fourier transform infrared spectroscopy (FTIR), zeta potential, dynamic light scattering (DLS), polydispersity index (PDI) and scanning electron microscopy (SEM) of the samples were evaluated. The results showed that, the swelling amount of the chitosan-alginate hydrogel was lower than the chitosan-alginate-CMC sample, and with the increase in chitosan concentration, the swelling amount decreased. The release amount in the chitosan-alginate sample was higher than that in the chitosan-alginate-CMC sample, and with the increase in chitosan concentration, the release rate decreased. Also, the amount of release increased with the passage of time. The highest antioxidant activity belonged to the chitosan-alginate sample in SGI, and it increased with increasing the chitosan concentration. All findings demonstrated that the use of multi-component hybrid systems is a useful method for the protection of bioactive compounds against destruction, their antioxidant activities and their release behavior.
Collapse
Affiliation(s)
- Zeinab Nooshi Manjili
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alireza Sadeghi Mahoonak
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mohammad Ghorbani
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hoda Shahiri Tabarestani
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
8
|
Zhang H, Wei A, Zhou S, Zhang H, Xia N, Wang J, Ma Y, Fan M. Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage. Food Chem 2024; 438:137965. [PMID: 37992605 DOI: 10.1016/j.foodchem.2023.137965] [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: 06/12/2023] [Revised: 11/04/2023] [Accepted: 11/09/2023] [Indexed: 11/24/2023]
Abstract
In this study, double cross-linked egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was constructed and used as butter substitute. The water binding capacity, rheology properties and microstructure of EYGs/SA emulsion gel showed that the network structure tended to be complete when the concentration of SA reached 1% (m/v). SA stabilized the EYGs/SA droplets and enhanced the spatial network structure of emulsion gel. After substitution for butter, the network structure of EYGs/SA emulsion gel with more water bounded and the polyhydroxy structure of SA molecules endowed dough with more water retention capacity. Meanwhile, the destruction of the microstructure of the replaced dough with EYGs/SA emulsion gel was significantly inhibited compared with the un-substituted dough after freezing. The baking ability results showed a satisfactory baking effect after substitution. Overall, this study provides a new avenue in the field of fat replacement and the application of EYGs/SA emulsion gels.
Collapse
Affiliation(s)
- Hong Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China; College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, PR China
| | - Afeng Wei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Sijie Zhou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yanqiu Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Min Fan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| |
Collapse
|
9
|
Zhao G, Wang S, Li Y, Liu X, Yang L, Song H, Liu H. Metal cation-induced conformational changes of soybean protein isolate/soybean soluble polysaccharide and their effects on high-internal-phase emulsion properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3341-3351. [PMID: 38092560 DOI: 10.1002/jsfa.13219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 10/24/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023]
Abstract
BACKGROUND Metal ions commonly inevitably appear in food products and have adverse effects on high-internal-phase emulsions (HIPEs) foods, but conformational conversion of soybean protein isolate (SPI)/soybean soluble polysaccharide (SSPS) on the interface layer of HIPEs influenced by different metal ions has rarely been reported. RESULTS Here, the conformational conversion of SPI/SSPS induced by Na+ , K+ , Ca2+ , Mg2+ and Fe3+ ions and its effects on HIPEs were investigated. After adding the ions to SPI and SPI/SSPS dispersions, the particle size and zeta potential results showed different degrees of flocculation; the zeta potential and Fourier transform infrared spectra indicated that SPI and SPI/SSPS changes in structure involve electrostatic interactions and hydrogen bonding. Moreover, Raman spectra showed that the content of β-sheet of SPI/SSPS HIPEs increased with the addition of Ca2+ , Mg2+ and Fe3+ , suggesting that SPI molecules at the interface formed a more orderly structure. The ultraviolet and fluorescence results showed that the hydrophobic environment of tryptophan and tyrosine residues inside protein molecules played a vital role in the emulsifying stability of SPI. CONCLUSION These findings suggested that the SPI/SSPS complexes for food applications were not susceptible to ions, thus ensuring complex stability, showing potential for commercial application in the production of emulsions. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Guilan Zhao
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yangyang Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Xiulin Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Hong Song
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| |
Collapse
|
10
|
Delanne-Cuménal A, Lainé E, Hoffart V, Verney V, Garrait G, Beyssac E. Effect of Molecules' Physicochemical Properties on Whey Protein/Alginate Hydrogel Rheology, Microstructure and Release Profile. Pharmaceutics 2024; 16:258. [PMID: 38399312 PMCID: PMC10892444 DOI: 10.3390/pharmaceutics16020258] [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: 01/14/2024] [Revised: 02/04/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
The encapsulation of molecules with different physicochemical properties (theophylline, blue dextran, salicylic acid and insulin) in whey protein (WP) and alginate (ALG) microparticles (MP) for oral administration was studied. MP based on WP/ALG were prepared by a cold gelation technique and coated with WP solution after reticulation. Molecules influenced polymer solution viscosity and elasticity, resulting in differences regarding encapsulation efficiency (from 23 to 100%), MP structure and swelling (>10%) and in terms of pH tested. Molecule release was due to diffusion and/or erosion of MP and was very dependent on the substance encapsulated. All the loaded MP were successfully coated, but variation in coating thickness (from 68 to 146 µm) and function of the molecules encapsulated resulted in differences in molecule release (5 to 80% in 1 h). Gel rheology modification, due to interactions between WP, ALG, calcium and other substances, was responsible for the highlighted differences. Measuring rheologic parameters before extrusion and reticulation appeared to be one of the most important aspects to study in order to successfully develop a vector with optimal biopharmaceutical properties. Our vector seems to be more appropriate for anionic high-molecular-weight substances, leading to high viscosity and elasticity and to MP enabling gastroresistance and controlled release of molecules at intestinal pH.
Collapse
Affiliation(s)
- A. Delanne-Cuménal
- UMR454 MEDIS, INRAE-UCA, 63000 Clermont-Ferrand, France; (A.D.-C.); (G.G.); (E.B.)
| | - E. Lainé
- UMR454 MEDIS, INRAE-UCA, 63000 Clermont-Ferrand, France; (A.D.-C.); (G.G.); (E.B.)
| | - V. Hoffart
- UMR8258 CNRS—U1022 Inserm, UTCBS, Université Paris Cité, 75013 Paris, France;
| | - V. Verney
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, ICCF, 63000 Clermont-Ferrand, France;
| | - G. Garrait
- UMR454 MEDIS, INRAE-UCA, 63000 Clermont-Ferrand, France; (A.D.-C.); (G.G.); (E.B.)
| | - E. Beyssac
- UMR454 MEDIS, INRAE-UCA, 63000 Clermont-Ferrand, France; (A.D.-C.); (G.G.); (E.B.)
| |
Collapse
|
11
|
Li X, Chen X, Cheng H. Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior. Foods 2024; 13:483. [PMID: 38338618 PMCID: PMC10855759 DOI: 10.3390/foods13030483] [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: 01/10/2024] [Revised: 01/27/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
More understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry. In this study, heat-denatured pea protein isolate particles and κ-carrageenan were used to fabricate cold-set emulsion gels induced by CaCl2, and the effect of κ-carrageenan concentration on the gel formation mechanism, microstructure, texture, and digestive properties was investigated. Microstructure analysis obtained by confocal microscopy and scanning electron microscopy revealed that pea protein/κ-carrageenan coupled gel networks formed at the polysaccharide concentration ranged from 0.25% to 0.75%, while the higher κ-carrageenan concentration resulted in the formation of continuous and homogenous κ-carrageenan gel networks comprised of protein enriched microdomains. The hydrophobic interactions and hydrogen bonds played an important role in maintaining the gel structure. The water holding capacity and gel hardness of pea protein emulsion gels increased by 37% and 75 fold, respectively, through increasing κ-carrageenan concentration up to 1.5%. Moreover, in vitro digestion experiments based on the INFOGEST guidelines suggested that the presence of 0.25% κ-carrageenan could promote the digestion of lipids, but the increased κ-carrageenan concentration could delay the lipid and protein hydrolysis under gastrointestinal conditions. These results may provide theoretical guidance for the development of innovative pea protein isolate-based emulsion gel formulations with diverse textures and digestive properties.
Collapse
Affiliation(s)
- Xiaojiao Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- State Key Laboratory of Marine Food Processing & Safety Control, Qingdao 266400, China
| | - Hao Cheng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
12
|
Dávila León R, González‐Vázquez M, Lima‐Villegas KE, Mora‐Escobedo R, Calderón‐Domínguez G. In vitro gastrointestinal digestion methods of carbohydrate-rich foods. Food Sci Nutr 2024; 12:722-733. [PMID: 38370076 PMCID: PMC10867469 DOI: 10.1002/fsn3.3841] [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: 05/14/2023] [Revised: 10/02/2023] [Accepted: 11/03/2023] [Indexed: 02/20/2024] Open
Abstract
The trend toward healthier food products has led to an increase in the research of in vitro gastrointestinal digestion methods. Among the most used models, static models are the simplest. Most static models have three stages: oral, gastric, and intestinal, simulating the enzymatic, electrolyte, pH, temperature, and bile salt conditions. The studies that have taken the most notice are those related to antioxidant activity, followed by those dealing with proteins and carbohydrates using most of them static in vitro digestion models. The number of these studies has increased over the years, passing from 45 to 415 in a 10-year period (2012-2023) and showing an interest in knowing the impact of food on human health. Nevertheless, published papers report different methodologies and analytical approaches. This review discusses the similarities and differences between the published static in vitro gastrointestinal digestion methods, with a focus on carbohydrates, finding that the most used protocol is Infogest, but with differences, mainly in the type of enzymes and their activity. Regarding in vitro gastrointestinal digestion of carbohydrates, many of the published studies are related to food and biomacromolecules, being the oral phase the most omitted, while the intestinal phase in the most diverse. Other methodologies to study the intestinal phase have been recommended, but the number of in vitro digestion studies using these methodologies (RSIE and BBMV) is still scarce but could represent a good alternative to analyze carbohydrates foods when combining with Infogest. More studies are required in this area.
Collapse
Affiliation(s)
- Rebeca Dávila León
- Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalCiudad de MéxicoMexico
| | | | | | - Rosalva Mora‐Escobedo
- Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalCiudad de MéxicoMexico
| | | |
Collapse
|
13
|
Wang K, Ni J, Tian X, Xiang S, Li H, Shang W, Liu B, Tan M, Su W. Survivability of probiotics in Pickering emulsion gels stabilized by salmon by-product protein / sodium alginate soluble complexes at neutral pH. Int J Biol Macromol 2024; 255:128190. [PMID: 37979738 DOI: 10.1016/j.ijbiomac.2023.128190] [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: 11/10/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Adequate amounts of live probiotics reaching the gut are necessary to maintain host health. However, the harsh environment during processing, the low pH of human gastric acid, and the high concentration of bile salts in the gut can significantly reduce survivability of probiotics. In this work, we propose a simple Pickering emulsion gels strategy to encapsulate Lactobacillus plantarum Lp90 into oil droplets filled in calcium alginate gels to improve its viability under pasteurization and gastrointestinal conditions. The emulsion gels were stabilized by the soluble complexes of salmon by-product protein (SP) and sodium alginate (ALG), and the aqueous phase was solidified by the addition of calcium. The interaction between SP and ALG and the effect of ALG concentration on emulsifying ability and emulsion stability were studied. The results from optical imaging, nuclear magnetic resonance, and rheological properties showed that the stability and viscosity of the emulsions gradually increased with the increased ALG concentration, while the droplet size of the emulsions and the content of free water in the system decreased significantly. Especially when the concentration of ALG was 1 %, the emulsion system was stable under the environment of high temperature and high ionic strength, and the water holding capacity was the highest. Through pasteurization and gastrointestinal digestion experiments, it was found that the survival rate of probiotics encapsulated in emulsion gels was significantly higher than that encapsulated in emulsions or hydrogels, which benefited from the dual action of oil droplets and calcium alginate gels network. These results provide a new strategy for the processing of probiotics and the high-value utilization of marine fish by-products.
Collapse
Affiliation(s)
- Kuiyou Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jialu Ni
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xueying Tian
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, 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, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Hongliang Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wenbo Shang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Bo Liu
- Dalian Rich Foods Co.,Ltd, Dalian 116113, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
| |
Collapse
|
14
|
Ferraz MC, Júnior FDO, Barroso LA, de Figueiredo Furtado G, Cunha RL, Hubinger MD. Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:676-682. [PMID: 37721655 DOI: 10.1007/s11130-023-01104-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/01/2023] [Indexed: 09/19/2023]
Abstract
This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 ± 2.58%) and model spice mayonnaise (17.76 ± 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.
Collapse
Affiliation(s)
- Mariana Costa Ferraz
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil.
| | - Fernando Divino Oliveira Júnior
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Lívia Alves Barroso
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Guilherme de Figueiredo Furtado
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Rosiane Lopes Cunha
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| |
Collapse
|
15
|
Zare M, Golmakani MT, Hosseini SMH. Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels. J Texture Stud 2023; 54:720-735. [PMID: 37102498 DOI: 10.1111/jtxs.12761] [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: 12/29/2022] [Revised: 03/26/2023] [Accepted: 03/29/2023] [Indexed: 04/28/2023]
Abstract
Effects of different pH values (4-7) and whey protein isolate (WPI) concentrations (0.5-1.5%) were evaluated on physical, mechanical, and rheological properties of cold-set alginate-based soybean oil hybrid emulgels. The pH value changes were more effective than WPI concentration changes on emulgel properties. According to syneresis and texture profile analysis results, 1% WPI was selected as the optimum concentration. The XRD analysis showed that calcium alginate (CA) emulgel at pH 6 had a different peak at 2θ of 14.8°, likely indicating the highest amount of ion-bridging and maximum number of junction zones. The homogeneity of CA and CA + WPI emulgels (determined by image entropy analysis) decreased by pH reduction from 7 to 4, which can be related to acid-induced intermolecular interactions between alginate chains. The rheological properties of CA and CA + WPI emulgels revealed predominant elastic character (G' > G'') at different pH values. Creep test results showed that the relative recovery of emulgel prepared at pH 7 and 5 was 18.10 and 63.83%, respectively, suggesting pH reduction contributed to increase in the elastic component of material. The findings of this study can be applied for developing structured cold-set emulgels as solid fat replacers in meat and dairy products.
Collapse
Affiliation(s)
- Mahdieh Zare
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Seyed M H Hosseini
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| |
Collapse
|
16
|
Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
Collapse
Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| |
Collapse
|
17
|
Zou Q, Wang W, Xu Q, Yan M, Lan D, Wang Y. Influence of Proteins on Bioaccessibility of α-Tocopherol Encapsulation within High Diacylglycerol-Based Emulsions. Foods 2023; 12:2483. [PMID: 37444221 DOI: 10.3390/foods12132483] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/03/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
α-Tocopherol has been widely used in medicine, cosmetics, and food industry as a nutritional supplement and antioxidant. However, α-tocopherol showed low bioaccessibility, and there is a widespread α-tocopherol deficiency in society today. The preparation of oil-in-water emulsions with high safety and low-calorie property is necessary. The aim of this research was to investigate the effects of different protein emulsifiers (whey protein isolate (WPI), soy protein isolate (SPI), and sodium casein (SC)) on the properties of emulsions delivery system, and diacylglycerol (DAG) was picked as a low-accumulated lipid. The interfacial changes, microstructural alterations, and possible interactions of the protein-stabilized DAG emulsions were investigated during the in vitro digestion. The results show that different proteins affect the degree of digestibility and α-tocopherol bioaccessibility of the emulsions. Both WPI- and SPI-coated emulsions showed good digestibility and α-tocopherol bioaccessibility (77.64 ± 2.93%). This might be due to the strong hydrolysis resistance of WPI (β-lactoglobulin) and the good emulsification ability of SPI. The SC-coated emulsion showed the lowest digestibility and α-tocopherol bioaccessibility, this might be due to the emulsification property of hydrolysis products of SC and the potential interaction with calcium ions. This study provides new possibilities for the application of DAG emulsions in delivery systems.
Collapse
Affiliation(s)
- Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Menglei Yan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Yue-Shan Special Nutrition Technology Co., Ltd., Foshan 528000, China
| |
Collapse
|
18
|
Pedrali D, Scarafoni A, Giorgi A, Lavelli V. Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation. Antioxidants (Basel) 2023; 12:1192. [PMID: 37371922 PMCID: PMC10295361 DOI: 10.3390/antiox12061192] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/15/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
Encapsulation of antioxidants in hydrogels, i.e., three-dimensional networks that retain a significant fraction of water, is a strategy to increase their stability and bioaccessibility. In fact, low oxygen diffusivity in the viscous gelled phase decreases the rate of oxidation. Moreover, some hydrocolloids such as alginate and whey proteins provide a pH-dependent dissolution mechanism, allowing the retention of encapsulated compounds in the gastric environment and their release in the intestine, where they can be absorbed. This paper reviews the information on alginate-whey protein interactions and on the strategies to use binary mixtures of these polymers for antioxidant encapsulation. Results showed that alginate and whey proteins strongly interact, forming hydrogels that can be modulated by alginate molecular mass, mannuronic acid: guluronic acid ratio, pH, Ca2+ or transglutaminase addition. Hydrogels of alginate and whey proteins, in the forms of beads, microparticles, microcapsules, and nanocapsules, generally provide better encapsulation efficiency and release properties for antioxidants with respect to the hydrogel of alginate alone. The main challenges for future studies are to extend knowledge on the interactions among three components, namely alginate, whey proteins, and the encapsulated bioactive compounds, and to investigate the stability of these structures under food processing conditions. This knowledge will represent the rationale basis for the development of structures that can be tailored to specific food applications.
Collapse
Affiliation(s)
- Davide Pedrali
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy;
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Anna Giorgi
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy;
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| |
Collapse
|
19
|
Zhang S, Zhu S, Zhong F, Huang D, Chen X, Li Y. Study on the mechanism of various exogenous proteins with different inhibitions on wheat starch digestion: From the distribution behaviors of protein in the starch matrix. Int J Biol Macromol 2023:124909. [PMID: 37230453 DOI: 10.1016/j.ijbiomac.2023.124909] [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: 02/23/2023] [Revised: 05/12/2023] [Accepted: 05/13/2023] [Indexed: 05/27/2023]
Abstract
This study aimed to compare the effect of various exogenous proteins on wheat starch (WS) digestion and assess the relevant mechanisms based on the distribution behaviors of exogenous proteins in the starch matrix. Rice protein (RP), soy protein isolate (SPI), and whey protein isolate (WPI) all effectively suppressed the rapid digestion of WS but with different modes. RP increased the slowly digestible starch content, while SPI and WPI increased the resistant starch content. Fluorescence images showed that RP aggregated and competed for effective space with starch granules, while SPI and WPI formed continuous network structures among the starch matrix. These distribution behaviors endowed different reductions in starch digestion by influencing the gelatinization and ordered structure of starch. Pasting and water mobility results suggested all exogenous proteins inhibited the water migration and swelling of starch. Simultaneously, X-ray diffraction and Fourier transform infrared spectroscopy analysis showed that exogenous proteins improved the ordered structures of starch. RP had a more significant effect on the long-term ordered structure, while SPI and WPI had a more effective effect on the short-term ordered structure. These findings will enrich the theory of exogenous protein inhibiting starch digestion and inspire the applications in low-glycemic index food.
Collapse
Affiliation(s)
- Shuhan Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Song Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, 117542 Singapore, Singapore
| | - Xuemei Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Function Food, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
20
|
Zhi L, Liu Z, Wu C, Ma X, Hu H, Liu H, Adhikari B, Wang Q, Shi A. Advances in preparation and application of food-grade emulsion gels. Food Chem 2023; 424:136399. [PMID: 37245468 DOI: 10.1016/j.foodchem.2023.136399] [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: 12/21/2022] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 05/30/2023]
Abstract
Emulsion gel is a semi-solid or solid material with a three-dimensional net structure produced from emulsion through physical, enzymatic, chemical methods or their combination. Emulsion gels are widely used in food, pharmaceutical and cosmetic industries as carriers of bioactive substances and fat substitutes due to their unique properties. The modification of raw materials, and the application of different processing methods and associated process parameters profoundly affect the ease or difficult of gel formation, microstructure, hardness of the resulting emulsion gels. This paper reviews the important research undertaken in the last decade focusing on classification of emulsion gels, their preparation methods, the influence of processing method and associated process parameters on structure-function of emulsion gels. It also highlights current status of emulsion gels in food, pharmaceutical and medical industries and provides future outlook on research directions requiring to provide theoretical support for innovative applications of emulsion gels, particularly in food industry.
Collapse
Affiliation(s)
- Lanyi Zhi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chao Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hongzhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne 3083, VIC, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| |
Collapse
|
21
|
Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
|
22
|
Zhang H, Huang Z, Guo P, Guo Q, Zhang H, Jiang L, Xia N, Xiao B. Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property. Int J Biol Macromol 2023; 232:123444. [PMID: 36708901 DOI: 10.1016/j.ijbiomac.2023.123444] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/25/2022] [Accepted: 01/24/2023] [Indexed: 01/27/2023]
Abstract
In this study, emulsion gels were constructed by ionic gelation method using egg yolk granules/sodium alginate bilayers emulsion. In particular, the main driving force of the emulsion gels was controlled by adjusting pH. Compared with pH 7.0, the mechanical properties of EYGs emulsion gel were enhanced at pH 4.0 (G' > G″). The interfacial protein aggregation that occurred at pH 4.0 promoted the compactness of the EYGs emulsion gel structure along with enhanced capillary effect. The emulsion gel structure tended to be complete at 1 % SA of pH 4.0, for the electrostatic interaction required more SA molecules involved in maintaining emulsion gel structural stability. The denser emulsion gel structure of pH 4.0 than pH 7.0 improved storage stability, FFA releasing, and chemical stability of β-carotenes. Bioaccessibility of β-carotenes also decreased to achieve sustained release. This study provides a theoretical basis for tuning emulsion gel structure to adjust encapsulation stability and in vitro digestion characteristics of active ingredients.
Collapse
Affiliation(s)
- Hong Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Zhao Huang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Panpan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Qiannan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Bowen Xiao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| |
Collapse
|
23
|
Jiang Z, Tian J, Bai X, McClements DJ, Ma C, Liu X, Liu F. Improving probiotic survival using water-in-oil-in-water (W 1/O/W 2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase. Food Chem 2023; 417:135889. [PMID: 36933430 DOI: 10.1016/j.foodchem.2023.135889] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 02/17/2023] [Accepted: 03/04/2023] [Indexed: 03/18/2023]
Abstract
Aqueous probiotic suspensions were dispersed in an oil phase consisting of fish oil and medium chain triglycerides to form W1/O emulsions. These emulsions were then homogenized with an aqueous solution containing soybean protein isolate and sodium alginate to form W1/O/W2 emulsions. Fish oil was used to promote the growth of the probiotics and increase their ability to adhere to the intestinal mucosa. Sodium alginate increased the viscosity, stability, and probiotic encapsulation efficiency of the double emulsions, which was mainly attributed to its interactions with adsorbed soy proteins. The encapsulation efficiency of the probiotics in the double emulsions was relatively high (>96%). In vitro simulated digestion experiments showed that the double emulsions significantly increased the number of viable probiotics remaining after passing through the entire gastrointestinal tract. This study suggests that encapsulation of probiotics in double emulsions may increase their viability under gastrointestinal conditions, thereby enhancing their efficacy in functional foods.
Collapse
Affiliation(s)
- Zhaowei Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Junqing Tian
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangqi Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| |
Collapse
|
24
|
Self-assembled emulsion gel based on modified chitosan and gelatin: Anti-inflammatory and improving cellular uptake of lipid-soluble actives. Int J Biol Macromol 2023; 231:123300. [PMID: 36657546 DOI: 10.1016/j.ijbiomac.2023.123300] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 12/25/2022] [Accepted: 01/12/2023] [Indexed: 01/18/2023]
Abstract
To obtain a green carrier for intestinal targeted delivery, an emulsion gel was designed by the self-assembly between gelatin and Pickering emulsion based on gallic acid modified-chitosan nanoparticles (GCS NPs). The emulsion gels loaded with garlic essential oil (Geo) and curcumin (Cur) were abbreviated as GOEG and GCEG, respectively. Meanwhile, the sodium alginate bead loaded with Geo (GOEGS3) and the bead loaded with Cur (GCEGS) were prepared as controls. Results demonstrated that the emulsion gels significantly improved the bioaccessibility of Geo and Cur, showing great intestinal targeting delivery properties comparable to that of sodium alginate beads. Moreover, Caco-2 cell experiments indicated that GOEG and GCEG displayed good biocompatibility and enhanced cellular uptake of Geo and Cur. The emulsion gels also exhibited excellent anti-inflammatory properties in the lipopolysaccharide-induced cell model, exhibiting great potential for clinical application. This work provides some references for the preparation of multifunctional emulsion gels with excellent delivery performance by a green method.
Collapse
|
25
|
Jin H, Wang L, Yang S, Wen J, Zhang Y, Jiang L, Sui X. Producing mixed-soy protein adsorption layers on alginate microgels to controlled-release β-carotene. Food Res Int 2023; 164:112319. [PMID: 36737912 DOI: 10.1016/j.foodres.2022.112319] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 10/17/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
In this study, the effects of soy protein isolate (SPI) on the morphology, encapsulation efficiency, storage stability, swelling behavior, and in vitro digestion behavior of calcium alginate (CA) microgels were investigated. CA and calcium alginate-SPI (CAS) microgels with encapsulated β-carotene were prepared by extruding a mixture of alginate and SPI using a co-extrusion technique, followed by cross-linking with Ca2+. All microgels exhibited homogeneous sizes and spherical shapes, and CAS microgels showed high levels of protein loading efficiency. The encapsulation efficiency and storage stability of β-carotene within CAS microgels were higher than those within CA microgels. The introduction of SPI into CAS microgels resulted in a higher degree of gel size shrinkage in gastric fluid and a lower degree of swelling in intestinal fluid compared to CA microgels. In vitro digestion was conducted to investigate the effects of the addition of SPI on the release behavior of CA and CAS microgels. Results obtained showed that CAS microgels were more resistant to simulated gastric fluid than CA microgels. Cryo-scanning electron microscopy (cryo-SEM) and confocal laser scanning microscopy (CLSM) observations indicated that the release behavior was dependent on the porosity of the CA and CAS microgels, and the porosity was influenced by the concentration of SPI. This study showed that the introduction of SPI to CA microgels can lead to the development of an effective controlled release delivery system.
Collapse
Affiliation(s)
- Hainan Jin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lei Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shuyuan Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiayu Wen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
26
|
Yang M, Qian Z, Zhan Q, Zhong L, Hu Q, Zhao L. Application of definitive screening design to optimization of the protein extraction and functional properties of proteins in Auricularia auricula. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1226-1236. [PMID: 36085582 DOI: 10.1002/jsfa.12217] [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: 05/31/2022] [Revised: 08/27/2022] [Accepted: 09/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Auricularia auricula (A. auricula) is one of the most abundant sources of plant protein in edible fungi. Problems of low protein yield exist in traditional methods of protein extraction such as alkali extraction and ultrasonic-assisted alkali after pretreatment with enzymes. Thus, the protein extraction process was investigated and optimized using a definitive screening design from A. auricula to improve the protein yield under practical operating conditions of temperature, the concentration of NaCl, meal/water ratio, extraction time and pH. RESULTS The yield of protein isolates of the isoelectric-ammonium sulfate precipitation (9.34% w/w) was obtained almost three times and the protein content (55.23% w/w) was approximately 1.6 times that of the traditional extraction method of isoelectric precipitation. Next, the optimized method was successfully applied to the analysis of the functional properties of the protein. A. auricula protein isolate (AAPI) had better solubility, emulsification and foaming capacity than soy protein isolate (SPI) and pea protein isolate (PPI), and the oil holding capacity of AAPI exhibited extremely well, which was approximately five times that of SPI and six times that of PPI. The texture properties of AAPI gel were similar to those of PPI gels. CONCLUSION AAPI extracted by the optimized method had a satisfactory yield and had the potential to substitute plant-originated proteins in food processing. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mengdie Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zheng Qian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Lei Zhong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| |
Collapse
|
27
|
Shu J, McClements DJ, Luo S, Ye J, Liu C. Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
28
|
Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate. Food Chem 2023; 400:134032. [DOI: 10.1016/j.foodchem.2022.134032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 08/06/2022] [Accepted: 08/23/2022] [Indexed: 11/20/2022]
|
29
|
Wang W, Sun R, Xia Q. Influence of gelation of internal aqueous phase on in vitro controlled release of W1/O/W2 double emulsions-filled alginate hydrogel beads. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
30
|
Development and characterization of edible plant-based fibers using a wet-spinning technique. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107965] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
31
|
Xiong T, Sun H, Niu Z, Xu W, Li Z, He Y, Luo D, Xi W, Wei J, Zhang C. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective. Foods 2022; 11:3757. [PMID: 36496565 PMCID: PMC9736083 DOI: 10.3390/foods11233757] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 11/10/2022] [Accepted: 11/21/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (Tmelt), which is helpful to improve the thermal stability of emulsion gels. Cryo-scanning electron microscope (Cryo-SEM) images revealed that Pickering emulsion gel has a porous network structure, and the oil droplets were well wrapped in the pores. The hardness increased significantly with the increase of XG/Ly NPs and kC. In particular, the Pickering emulsion gel hardness was up to 2.9 Newton (N) when the concentration of kC and XG/Ly NPs were 2%. The results showed that self-gelling polysaccharides, such as kC, could construct and regulate the structure and characteristics of Pickering emulsion gel. This study provides theoretical support for potential new applications of emulsion gels as functional colloids and delivery systems in the food industry.
Collapse
Affiliation(s)
- Tianzhen Xiong
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Haomin Sun
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Ziyi Niu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Zhifan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Yawen He
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Wenjie Xi
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Jingjing Wei
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| |
Collapse
|
32
|
Hu Y, Li C, Tan Y, McClements DJ, Wang L. Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107859] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
33
|
Bi D, Li M, Zhu N, Yao L, Fang W, Wu Y, Xu H, Hu Z, Xu X. Unsaturated guluronate oligosaccharide used as a stabilizer of oil-in-water nanoemulsions loaded with bioactive nutrients. Food Chem X 2022; 16:100469. [PMID: 36299863 PMCID: PMC9589015 DOI: 10.1016/j.fochx.2022.100469] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 08/23/2022] [Accepted: 10/08/2022] [Indexed: 11/19/2022] Open
Abstract
Unsaturated guluronate oligosaccharide (GOS) is generated via alginate-derived polyguluronate (PG) degradation by alginate lyase, followed by formation of a double bond between C-4 and C-5 at the nonreducing end. In this study, GOS was first used as a stabilizer to fabricate O/W nanoemulsions loaded with resveratrol (GOS-RES). Our results revealed that both the GOS-RES and normal O/W resveratrol nanoemulsions (water-RES) showed small droplet sizes and narrow size distributions under certain experimental conditions. However, the particle size and stability of the GOS-RES were slightly greater than those of the water-RES in acidic and neutral environments and at high temperatures. Furthermore, the GOS-RES exhibited a better sustained release effect for resveratrol than the water-RES. Moreover, the GOS-RES showed a significant superoxide radical scavenging effect. All these results demonstrated that GOS has good prospects for preparing nanoemulsions to encapsulate hydrophobic nutrients, which could be applied as food-grade components in beverages and other foods.
Collapse
Affiliation(s)
- Decheng Bi
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, China
| | - Meiting Li
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
- Quality and Standards Academy, Shenzhen Technology University, Shenzhen 518118, China
| | - Nanting Zhu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Lijun Yao
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Weishan Fang
- Department of Experimental Teaching Center, School of Basic Medical Sciences, Shenzhen University, Shenzhen 518060, China
| | - Yan Wu
- Instrumental Analysis Center, Shenzhen University, Shenzhen 518060, China
| | - Hong Xu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
- Corresponding authors.
| | - Zhangli Hu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Xu Xu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
- Corresponding authors.
| |
Collapse
|
34
|
Fan Z, Cheng P, Zhang P, Zhang G, Han J. Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review. Int J Biol Macromol 2022; 222:1642-1664. [DOI: 10.1016/j.ijbiomac.2022.10.082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/21/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
|
35
|
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107810] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
36
|
Wang W, Dong Z, Gu L, Wu B, Ji S, Xia Q. Impact of internal aqueous phase gelation on in vitro lipid digestion of epigallocatechin gallate-loaded W 1 /O/W 2 double emulsions incorporated in alginate hydrogel beads. J Food Sci 2022; 87:4596-4608. [PMID: 36102167 DOI: 10.1111/1750-3841.16317] [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: 04/11/2022] [Revised: 08/08/2022] [Accepted: 08/11/2022] [Indexed: 11/30/2022]
Abstract
Our objective was to investigate if the internal aqueous phase gelation of Water-in-oil-in-water double emulsions encapsulated in alginate beads would affect their structural stability and lipid hydrolysis during in vitro digestion. Therefore, bioactive molecules such as (-)-epigallocatechin gallate were encapsulated into different types of delivery systems: original double emulsions (as control) and incorporated double emulsions (filled in alginate hydrogel beads), both with non-gelled or gelled internal aqueous phase by locust bean gum and κ-carrageenan. After 2 h of gastric digestion, the gelled original emulsions showed smaller mean droplet diameters and less coalescence during the in vitro simulated gastrointestinal digestion compared to the non-gelled original emulsions. For the incorporated emulsions, oil droplets released from beads aggregated under intestinal conditions, and the rate of lipolysis was delayed. Interestingly, the internal aqueous phase gelation also impacted the rate and cumulative amount of free fatty acids (FFA) released. PRACTICAL APPLICATION: The combination of incorporating (-)-epigallocatechin gallate-loaded double emulsions into the alginate hydrogel matrix and gelling the internal aqueous phase was a benefit to regulating the rate and extent of lipid digestion for specific applications in foods, such as to control blood lipid levels and appetite.
Collapse
Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Zhe Dong
- Department of Chemical and Pharmaceutical Engineering, Southeast University ChengXian College, Nanjing, China
| | - Liyuan Gu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Bi Wu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| |
Collapse
|
37
|
Bi D, Yang X, Yao L, Hu Z, Li H, Xu X, Lu J. Potential Food and Nutraceutical Applications of Alginate: A Review. Mar Drugs 2022; 20:md20090564. [PMID: 36135753 PMCID: PMC9502916 DOI: 10.3390/md20090564] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/29/2022] [Accepted: 09/01/2022] [Indexed: 11/16/2022] Open
Abstract
Alginate is an acidic polysaccharide mainly extracted from kelp or sargassum, which comprises 40% of the dry weight of algae. It is a linear polymer consisting of β-D-mannuronic acid (M) and α-L-guluronic acid (G) with 1,4-glycosidic linkages, possessing various applications in the food and nutraceutical industries due to its unique physicochemical properties and health benefits. Additionally, alginate is able to form a gel matrix in the presence of Ca2+ ions. Alginate properties also affect its gelation, including its structure and experimental conditions such as pH, temperature, crosslinker concentration, residence time and ionic strength. These features of this polysaccharide have been widely used in the food industry, including in food gels, controlled-release systems and film packaging. This review comprehensively covers the analysis of alginate and discussed the potential applications of alginate in the food industry and nutraceuticals.
Collapse
Affiliation(s)
- Decheng Bi
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, China
| | - Xu Yang
- School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand
| | - Lijun Yao
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Zhangli Hu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Hui Li
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Xu Xu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
- Correspondence: (X.X.); (J.L.); Tel.: +86-755-86532680 (X.X.); +64-9-9219999 (ext. 7381) (J.L.)
| | - Jun Lu
- School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
- Maurice Wilkins Centre for Molecular Biodiscovery, Auckland 1142, New Zealand
- Correspondence: (X.X.); (J.L.); Tel.: +86-755-86532680 (X.X.); +64-9-9219999 (ext. 7381) (J.L.)
| |
Collapse
|
38
|
Fang K, Zhang Y, Yin J, Yang T, Li K, Wei L, Li J, He W. Hydrogel beads based on carboxymethyl cassava starch/alginate enriched with MgFe 2O 4 nanoparticles for controlling drug release. Int J Biol Macromol 2022; 220:573-588. [PMID: 35988723 DOI: 10.1016/j.ijbiomac.2022.08.081] [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: 04/15/2022] [Revised: 08/05/2022] [Accepted: 08/11/2022] [Indexed: 11/17/2022]
Abstract
Implementing novel oral drug delivery systems with controlled drug release behavior is valuable in cancer therapy. Herein, a green synthetic approach based on the sol-gel technique was adopted to prepare MgFe2O4 nanoparticles at different calcination temperatures using citric acid as a chelating/combustion agent. In this context, pH-responsive and magnetic carboxymethyl starch/alginate hydrogel beads (CMCS-SA) containing the MgFe2O4 nanoparticles were developed as potential drug carriers for the anticancer drug (Doxorubicin, Dox) release in simulated gastrointestinal fluids. Furthermore, in vitro release behaviors validated that these beads illustrated excellent stability in the simulated stomach liquids. In contrast, the data in simulated intestinal fluids showed sustained release of Dox because of their pH-sensitive swelling characteristics. Notably, applying an external magnetic field (EMF) could accelerate drug release from the beads. The in vitro release of drugs from gel beads was mainly accomplished by a combination of diffusion, swelling and erosion. Moreover, the cell cytotoxicity test and laser confocal results showed no harmful effects on normal cells (3T3) but were significant cytotoxic to colon cancer cell lines (HCT116) by drug-loaded hydrogel beads. Therefore, the prepared gel beads could be qualified as latent platforms for controlling the release of anticancer drugs in cancer treatment.
Collapse
Affiliation(s)
- Kun Fang
- School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Non-ferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China; College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Yuqi Zhang
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Jiangyu Yin
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Tonghan Yang
- School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Non-ferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China
| | - Kai Li
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Li Wei
- Department of Human Anatomy, School of Preclinical Medicine, Guangxi Medical University, Nanning 530021, Guangxi, China
| | - Jianbin Li
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China.
| | - Wei He
- School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Non-ferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China.
| |
Collapse
|
39
|
Soy protein-based delivery systems as carriers of trans-resveratrol: bioaccessibility using different in vitro digestion models. Food Res Int 2022; 161:111837. [DOI: 10.1016/j.foodres.2022.111837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 08/14/2022] [Accepted: 08/21/2022] [Indexed: 11/19/2022]
|
40
|
Xiong C, Cao X, Zhao X, Yang S, Huang J, Feng Y, Yu G, Li J. Stability and photo demulsification of oil-in-seawater Pickering emulsion based on Fe3+ induced amphiphilic alginate. Carbohydr Polym 2022; 289:119399. [DOI: 10.1016/j.carbpol.2022.119399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 03/18/2022] [Accepted: 03/19/2022] [Indexed: 11/02/2022]
|
41
|
Madsen M, Rønne ME, Li R, Greco I, Ipsen R, Svensson B. Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate. Food Funct 2022; 13:8375-8387. [PMID: 35848445 DOI: 10.1039/d2fo01256a] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Alginate and whey protein are common additives in food production improving storage stability, texture and nutritional value. Alginate forms complexes with whey protein and inhibits proteolysis by pepsin and trypsin, but the influence of alginate protein complexation on digestion is poorly understood. This study shows that whey protein cross-linking by microbial transglutaminase dramatically decreased particle size (2-fold) and viscosity of alginate protein complexes. The INFOGEST in vitro simulated gastrointestinal digestion of whey protein was increased by cross-linking (16%) and suppressed by alginate, most pronounced with high mannuronic acid and least with high guluronic acid content. Sizes of alginate whey protein particles increased during gastric digestion, whereas for cross-linked whey protein complexes the size initially increased, but returned to their initial size at the end of gastric digestion. While alginate is not degraded by human enzymes, a few gut bacteria were recently found to encode lyases and other enzymes metabolizing alginate. Alginate lyase added to the intestinal phase enhanced digestion (9%) as controlled by alginate composition and enzyme specificity. Thus we provide evidence that use of hydrocolloids and processing of protein strongly influence digestion and should be considered when using food additives.
Collapse
Affiliation(s)
- Mikkel Madsen
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800 Kgs. Lyngby, Denmark.
| | - Mette E Rønne
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800 Kgs. Lyngby, Denmark.
| | - Ruifen Li
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark
| | - Ines Greco
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark
| | - Richard Ipsen
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800 Kgs. Lyngby, Denmark.
| |
Collapse
|
42
|
Sun C, Zhang M, Zhang X, Li Z, Guo Y, He H, Liang B, Li X, Ji C. Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
43
|
Zhang X, Zhang S, Zhong M, Qi B, Li Y. Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics. Food Chem 2022; 380:132212. [PMID: 35139479 DOI: 10.1016/j.foodchem.2022.132212] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 12/07/2021] [Accepted: 01/18/2022] [Indexed: 11/29/2022]
Abstract
We present the preparation and physicochemical properties of thermally induced emulsion gels of a soy protein isolate-whey protein isolate (SPI-WPI)/calcium chloride composite, and the analysis of their nutrient release behaviors using fat-soluble vitamin E as a model system by simulating its digestion in vitro. In general, the SPI-WPI composite emulsion gel was found to have better water-holding capacity and texture than the emulsion gels formed by the single protein. The microstructure and rheological properties of the gel suggested that the CaCl2 concentration significantly influences the fundamental structure and mechanical properties of the SPI-WPI gel. The in vitro digestion experiments revealed that the mixed protein emulsion gel improves the bioavailability of vitamin E. This study is of great significance in the utilization of these natural emulsifiers, as they can be used in the development of emulsion delivery systems for lipophilic nutrients and other health products.
Collapse
Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
| |
Collapse
|
44
|
Abdullah, Liu L, Javed HU, Xiao J. Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review. Front Nutr 2022; 9:890188. [PMID: 35656162 PMCID: PMC9152362 DOI: 10.3389/fnut.2022.890188] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 03/25/2022] [Indexed: 11/13/2022] Open
Abstract
Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.
Collapse
Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Lang Liu
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| |
Collapse
|
45
|
|
46
|
Boon-In S, Theerasilp M, Crespy D. Marrying the incompatible for better: Incorporation of hydrophobic payloads in superhydrophilic hydrogels. J Colloid Interface Sci 2022; 622:75-86. [PMID: 35489103 DOI: 10.1016/j.jcis.2022.04.029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 01/31/2023]
Abstract
HYPOTHESIS The entrapment of lyophobic in superhydrophilic hydrogels is challenging because of the intrinsic incompatibility between hydrophobic and hydrophilic molecules. To achieve such entrapment without affecting the hydrogel's formation, the electrospinning of nanodroplets or nanoparticles with a water-soluble polymer could reduce the incompatibility through the reduction of interfacial tension and the formation of a barrier film preventing coalescence or aggregation. EXPERIMENTS Nanodroplets or nanoparticles dispersion are electrospun in the presence of a hydrophilic polymer in hydrogel precursors. The dissolution of the hydrophilic nanofibers during electrospinning allows a redispersion of emulsion droplets and nanoparticles in the hydrogel's matrix. FINDINGS Superhydrophilic hydrogels with well-distributed hydrophobic nanodroplets or nanoparticles are obtained without detrimentally imparting the viscosity of hydrogel's precursors and the mechanical properties of the hydrogels. Compared with the incorporation of droplets without electrospinning, higher loadings of hydrophobic payload are achieved without premature leakage. This concept can be used to entrap hydrophobic agrochemicals, drugs, or antibacterial agents in simple hydrogels formulation.
Collapse
Affiliation(s)
- Supissra Boon-In
- Department of Materials Science and Engineering, School of Molecular Science and Engineering, Vidyasirimedhi Institute of Science and Technology (VISTEC), Rayong 21210, Thailand.
| | - Man Theerasilp
- Department of Materials Science and Engineering, School of Molecular Science and Engineering, Vidyasirimedhi Institute of Science and Technology (VISTEC), Rayong 21210, Thailand.
| | - Daniel Crespy
- Department of Materials Science and Engineering, School of Molecular Science and Engineering, Vidyasirimedhi Institute of Science and Technology (VISTEC), Rayong 21210, Thailand.
| |
Collapse
|
47
|
Su Y, Wang Z, Legrand A, Aoyama T, Ma N, Wang W, Otake KI, Urayama K, Horike S, Kitagawa S, Furukawa S, Gu C. Hypercrosslinked Polymer Gels as a Synthetic Hybridization Platform for Designing Versatile Molecular Separators. J Am Chem Soc 2022; 144:6861-6870. [PMID: 35315656 DOI: 10.1021/jacs.2c01090] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Hypercrosslinked polymers (HCPs), amorphous microporous three-dimensional networks based on covalent linkage of organic building blocks, are a promising class of materials due to their high surface area and easy functionalization; however, this type of material lacks processability due to its network rigidity based on covalent crosslinking. Indeed, the development of strategies to improve its solution processability for broader applications remains challenging. Although HCPs have similar three-dimensionally crosslinked networks to polymer gels, HCPs usually do not form gels but insoluble powders. Herein, we report the synthesis of HCP gels from a thermally induced polymerization of a tetrahedral monomer, which undergoes consecutive solubilization, covalent bond formation, colloidal formation, followed by their aggregation and percolation to yield a hierarchically porous network. The resulting gels feature concentration-dependent hierarchical porosities and mechanical stiffness. Furthermore, these HCP gels can be used as a platform to achieve molecular-level hybridization with a two-dimensional polymer during the HCP gel formation. This method provides functional gels and corresponding aerogels with the enhancement of porosities and mechanical stiffness. Used in column- and membrane-based molecular separation systems, the hybrid gels exhibited a separation of water contaminants with the efficiency of 97.9 and 98.6% for methylene blue and KMnO4, respectively. This result demonstrated the potentials of the HCP gels and their hybrid derivatives in separation systems requiring macroscopic scaffolds with hierarchical porosity.
Collapse
Affiliation(s)
- Yan Su
- State Key Laboratory of Luminescent Materials and Devices, Institute of Polymer Optoelectronic Materials and Devices, South China University of Technology, No. 381 Wushan Road, Tianhe District, Guangzhou 510640, P. R. China
| | - Zaoming Wang
- Institute for Integrated Cell-Material Sciences, Kyoto University, Yoshida, Sakyo-ku, Kyoto 606-8501, Japan.,Department of Synthetic Chemistry and Biological Chemistry, Graduate School of Engineering, Kyoto University, Katsura, Nishikyo-ku, Kyoto 615-8510, Japan
| | - Alexandre Legrand
- Institute for Integrated Cell-Material Sciences, Kyoto University, Yoshida, Sakyo-ku, Kyoto 606-8501, Japan
| | - Takuma Aoyama
- Department of Macromolecular Science and Engineering, Kyoto Institute of Technology, Matsugasaki, Sakyo-ku, Kyoto 606-8585, Japan
| | - Nattapol Ma
- Department of Synthetic Chemistry and Biological Chemistry, Graduate School of Engineering, Kyoto University, Katsura, Nishikyo-ku, Kyoto 615-8510, Japan
| | - Weitao Wang
- State Key Laboratory of Luminescent Materials and Devices, Institute of Polymer Optoelectronic Materials and Devices, South China University of Technology, No. 381 Wushan Road, Tianhe District, Guangzhou 510640, P. R. China
| | - Ken-Ichi Otake
- Institute for Integrated Cell-Material Sciences, Kyoto University, Yoshida, Sakyo-ku, Kyoto 606-8501, Japan
| | - Kenji Urayama
- Department of Macromolecular Science and Engineering, Kyoto Institute of Technology, Matsugasaki, Sakyo-ku, Kyoto 606-8585, Japan
| | - Satoshi Horike
- Institute for Integrated Cell-Material Sciences, Kyoto University, Yoshida, Sakyo-ku, Kyoto 606-8501, Japan.,Department of Synthetic Chemistry and Biological Chemistry, Graduate School of Engineering, Kyoto University, Katsura, Nishikyo-ku, Kyoto 615-8510, Japan
| | - Susumu Kitagawa
- Institute for Integrated Cell-Material Sciences, Kyoto University, Yoshida, Sakyo-ku, Kyoto 606-8501, Japan
| | - Shuhei Furukawa
- Institute for Integrated Cell-Material Sciences, Kyoto University, Yoshida, Sakyo-ku, Kyoto 606-8501, Japan.,Department of Synthetic Chemistry and Biological Chemistry, Graduate School of Engineering, Kyoto University, Katsura, Nishikyo-ku, Kyoto 615-8510, Japan
| | - Cheng Gu
- State Key Laboratory of Luminescent Materials and Devices, Institute of Polymer Optoelectronic Materials and Devices, South China University of Technology, No. 381 Wushan Road, Tianhe District, Guangzhou 510640, P. R. China.,Guangdong Provincial Key Laboratory of Luminescence from Molecular Aggregates, South China University of Technology, No. 381 Wushan Road, Tianhe District, Guangzhou 510640, P. R. China
| |
Collapse
|
48
|
Lin D, Kelly AL, Miao S. The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene. Food Chem 2022; 372:131262. [PMID: 34628120 DOI: 10.1016/j.foodchem.2021.131262] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 09/24/2021] [Accepted: 09/27/2021] [Indexed: 12/16/2022]
Abstract
In alginate-based emulsion gels containing protein-coated droplets, pH can influence the gelation mechanism of alginate gels, and the interactions between alginate molecules and protein-coated droplets, and thus properties of emulsion gels. This study investigated the impact of pH 3-7 on the properties (e.g., surface structures of droplets, mechanical properties, storage stability, digestion behavior) of alginate gel beads containing soy protein isolate(SPI)-stabilized oil droplets. Emulsion droplets were SPI-coated droplets at pH 6-7 and alginate/SPI-coated droplets at pH 3-5. Emulsion droplet flocculation only occurred in emulsions at pH 7.0. Emulsion gel beads at pH 3.0 had lower mechanical strength, higher storage stability, faster release of encapsulated lycopene during in-vitro digestion, and higher bioaccesibility of lycopene after 2 h of intestinal digestion than those at pH 7.0 and 5.0. The findings of this study are crucial to emulsion gel beads with controlled release and improved storage stability of encapsulated compounds by changing the pH of emulsions.
Collapse
Affiliation(s)
- Duanquan Lin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
| |
Collapse
|
49
|
Ge A, Iqbal S, Chen XD. Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
50
|
Yang J, Wan L, Duan X, Wang H, Yang Z, Liu F, Xu X, Pan S. Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca 2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol. Int J Biol Macromol 2022; 200:449-457. [PMID: 35063483 DOI: 10.1016/j.ijbiomac.2022.01.069] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/02/2022] [Accepted: 01/11/2022] [Indexed: 11/26/2022]
Abstract
Our previous study showed that pectin de-esterified by high hydrostatic pressure assisted enzymatic method (HHP-pectin) had better Ca2+-induced gel performance and more stable emulsion than those from conventional enzymatic and alkaline methods. In this study, Ca2+-induced emulsion gels were further prepared by HHP-pectin in the presence of erythritol, and their texture properties, moisture distribution, the release of free fatty acids (FFAs) and curcumin were investigated. Results showed that gel strength, gel elasticity, and water cut-off capacity of the prepared emulsion gels significantly increased with Ca2+ concentration increasing. Compared with emulsions, HHP-pectin emulsion gels can significantly decrease FFAs and curcumin release in vitro digestion, especially for samples with better texture properties (higher Ca2+ concentration). This study indicated that Ca2+-induced HHP-pectin emulsion gels prepared with erythritol may provide a new choice for low-calorie foods preparing, and may become a potential alternative model that inhibiting FFAs release and helping fat-soluble nutrients (curcumin) deliver.
Collapse
Affiliation(s)
- Jinyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Li Wan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xingke Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hongdi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhixuan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| |
Collapse
|