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Cao J, Tong X, Cao X, Peng Z, Zheng L, Dai J, Zhang X, Cheng J, Wang H, Jiang L. Effect of pH on the soybean whey protein-gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties. Food Chem 2024; 456:139938. [PMID: 38870806 DOI: 10.1016/j.foodchem.2024.139938] [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: 03/05/2024] [Revised: 05/19/2024] [Accepted: 05/30/2024] [Indexed: 06/15/2024]
Abstract
A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m2/g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients.
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Affiliation(s)
- Jia Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agricultural, Northeast Agricultural University, Harbin 150030, China
| | - Xinru Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zeyu Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lexi Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingyi Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaokun Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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2
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Wang K, Sun H, Wang J, Cui Z, Hou J, Lu F, Liu Y. Mechanism on microbial transglutaminase and Tremella fuciformis polysaccharide-mediated modification of lactoferrin: Development of functional food. Food Chem 2024; 454:139835. [PMID: 38815323 DOI: 10.1016/j.foodchem.2024.139835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 05/11/2024] [Accepted: 05/23/2024] [Indexed: 06/01/2024]
Abstract
Lactoferrin (LF) with various biological functions demonstrates great application potential. However, its application was restricted by its poor gelation and instability. The aim of this work was to explore the effect of microbial transglutaminase (MTGase) and Tremella fuciformis polysaccharide (TP) on the functional properties of LF. The formation of a self-supporting LF gel could be induced by MTGase through generating covalent crosslinks between the LF protein molecules. Meanwhile, TP was introduced into the gel system to improve the strength of LF-TP composite gels by enhancing non-covalent interactions such as hydrogen bond and electrostatic interactions during gel formation. Additionally, the LF-TP composite gel exhibited outstanding functional characteristics such as gastrointestinal digestive stability and antioxidant property. This work clarified the mechanism on MTGase and TP-mediated modification of lactoferrin, offered a novel strategy to increase the functional characteristics of LF, and enlarged the application range of LF and TP.
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Affiliation(s)
- Kangning Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Hui Sun
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jiahui Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Zhihan Cui
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jiayi Hou
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Fuping Lu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Yihan Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
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Wang Y, Huang Y, Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Xia G, Shen X. Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions. Int J Biol Macromol 2024; 277:134171. [PMID: 39067727 DOI: 10.1016/j.ijbiomac.2024.134171] [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: 05/10/2024] [Revised: 07/12/2024] [Accepted: 07/24/2024] [Indexed: 07/30/2024]
Abstract
In this study, we designed the noncovalent binding of sodium caseinate (SC) to tannic acid (TA) to stabilize high internal phase emulsions (HIPEs) used as fish oil delivery systems. Hydrogen bonding was the dominant binding force, followed by weak hydrophobic interaction and weak van der Waals forces, as demonstrated by FTIR, fluorescence spectroscopy, and molecular docking experiments, with a binding constant of 3.25 × 106, a binding site of 1.2, and a static quenching of the binding. Increasing SC:TA from SC to 2:1 decreased the particle size from 107.37 ± 10.66 to 76.07 ± 2.77 nm and the zeta potential from -6.99 ± 2.71 to -22 ± 2.42 mV. TA increased the interfacial tension of SC, decreased the surface hydrophobicity from 1.3 × 104 to 1.6 × 103 and improved the oxidation resistance of SC. The particle size of high internal phase emulsions stabilized by complexes with different mass ratios (SC:TA from 1:0 to 2:1) increased from 4.9 ± 0.02 to 12.9 μm, the potential increased from -32.37 ± 2.7 to -35.07 ± 2.58 mV, and the instability index decreased from 0.75 to 0.02. Thicker interfacial layers could be observed by laser confocal microscopy, and an increase in the storage modulus indicated a formation of a stronger gel network. SC:TA of 1:0 showed emulsion breakage after 14 d of storage at room temperature. SC:TA of 2:1 showed the lowest degree of oil-water separation after freeze-thaw treatment. Especially, the most stable high endo-phase emulsion (at SC:TA of 2:1) prepared at each mass ratio was selected for further stability exploration. The emulsion particle size increased only from 15.63 ± 0.06 to 22.27 ± 0.35 μm at salt ion concentrations of 50-200 mM and to 249.33 ± 31.79 μm at 300 mM. The instability index and storage modulus of the high endo-phase emulsions increased gradually with increasing salt ion concentrations. At different heating temperatures (55-85 °C), the instability index of the high internal phase emulsion gradually decreased and the storage modulus gradually increased. Meanwhile, at 50 °C for 15 d of accelerated oxidation, the content of hydroperoxide decreased from 53.32 ± 0.18 to 37.48 ± 0.77 nmol/g, about 29.7 %, and the thiobarbituric acid value decreased from 1.06 × 103 to 0.8 × 103, about 24.5 %, in the high endo-phase emulsions prepared by 2:1 SC:TA compared to the fish oils, and the SC-stabilized high endo-phase only emulsion broke at the sixth day of oxidation. From the above findings, it was concluded that the high internal phase emulsion prepared with SC:TA of 2:1 can be used as a good delivery system for fish oil.
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Affiliation(s)
- Yanchen Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Yikai Huang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Ying Sun
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Mantong Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Yongqiang Zhao
- Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Xuanri Shen
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
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Zhang C, Yang Y, Ma C, Wang B, Bian X, Zhang G, Liu X, Song Z, Zhang N. High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough. Int J Biol Macromol 2024; 276:133778. [PMID: 38992541 DOI: 10.1016/j.ijbiomac.2024.133778] [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: 05/08/2024] [Revised: 06/21/2024] [Accepted: 07/08/2024] [Indexed: 07/13/2024]
Abstract
Pickering emulsions with good freeze-thaw stability are essential in frozen food applications. This study developed a high freeze-thaw stabilized soy protein isolate (SPI)-maltose (M) Pickering emulsion and applied it to frozen doughs to investigate and reveal its impacts on the processing properties of the frozen dough. The results showed that after the freeze-thaw cycle, with a volume ratio of 1:2 of SPI to M, the appropriate amount of M changed the structure of SPI. This resulted in the Pickering emulsion prepared by the SPI exhibiting the least droplet coalescence and the best freeze-thaw stability. The results of dough rheological properties, textural properties, and binding capacity with water demonstrated that Pickering emulsions effectively inhibited the loss of gluten protein network structure in the dough after freeze treatment and increased the binding capacity of gluten proteins with starch and water in the dough. The best results were obtained with the incorporation of 3 % SPI-M high freeze-thaw stability, where the amount of bound water following three freeze-thaw cycles was 4.27 times higher than in doughs without Pickering emulsion. Overall, this study is significant for enhancing the freeze-thaw stability of Pickering emulsions stabilized by proteins and providing a new application route for Pickering emulsions.
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Affiliation(s)
- Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Bing Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Ziyue Song
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
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Peng Z, Wu M, Liao Q, Zhu N, Li Y, Huang Y, Wu J. Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification. Carbohydr Polym 2024; 336:122130. [PMID: 38670760 DOI: 10.1016/j.carbpol.2024.122130] [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: 01/12/2024] [Revised: 04/02/2024] [Accepted: 04/03/2024] [Indexed: 04/28/2024]
Abstract
Dry heat treatment (DHT) ranging from 130 to 190 °C was employed to modify corn starch. The hot-water soluble fraction (HWS) of the DHT-modified starch was isolated, and its capacity and mechanism for stabilizing O/W emulsions were investigated. Corn starch underwent a significant structural transformation by DHT at 190 °C, characterized by a 7.3 % reduction in relative crystallinity, a tenfold decrease in weight-average molecular weight from 95.21 to 8.11 × 106 g/mol, and a degradation of over one-third of the extra-long chains of amylopectin (DP > 36) into short chains (DP 6-12). These structural modifications resulted in a substantial formation of soluble amylopectin, leading to a sharp increase in the HWS content of corn starch from 3.16 % to 85.06 %. This augmented HWS content surpassed the critical macromolecule concentration, prompting the formation of HWS nanoaggregates. These nanoaggregates, with an average particle size of 33 nm, functioned as particle stabilizers, ensuring the stability of the O/W emulsion through the Pickering mechanism. The O/W emulsion stabilized by HWS nanoaggregates exhibited noteworthy centrifugal and storage stability, with rheological properties remaining nearly unchanged over a storage period of 180 days. Given its straightforward preparation process, the HWS of DHT-modified starch could be a promising natural emulsifier.
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Affiliation(s)
- Zhenhuan Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Minghua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qichao Liao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Nanwei Zhu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yue Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Ying Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianyong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co, Ltd., Nanchang University, Nanchang 330200, China.
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Wang Y, Wang X, Guo J, Dong X, Chang X, Wang Z, Xu B, Xu F. Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein. Food Chem 2024; 460:140386. [PMID: 39029367 DOI: 10.1016/j.foodchem.2024.140386] [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: 03/22/2024] [Revised: 05/31/2024] [Accepted: 07/05/2024] [Indexed: 07/21/2024]
Abstract
In promoting healthy diet, developing animal fat substitutes for meat products has been a prominent trend in food science. In this study, Prinsepia utilis Royle protein (PuRP) with amphiphilic property was extracted from waste oil pomace. High internal phase emulsions (HIPEs) were prepared with a 75% oil phase and stabilized with 2% (w/v) PuRP due to their excellent elastic-gel property. Furthermore, the PuRP-HIPEs were used to substitute animal fat in low-fat meatballs. Below 100 mM ionic strength, the uniformly distributed PuRP-HIPEs exhibited an approximate Gaussian size distribution with an average particle size of about 100 μm. The PuRP-HIPEs exhibited good thermodynamic stability and improved the texture of meatballs. Additionally, the PuRP-HIPEs significantly increased the mobile water content in steamed meatballs, resulting in better water retention and distribution than the free-fat and lard-added meatballs. Overall, the PuRP-HIPEs could substitute 100% animal fat in meatballs and maintain their cooking characteristics.
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Affiliation(s)
- Yu Wang
- School of Food and Biological Engineering, Key Laboratory of Animal Source of Anhui Province, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Xuefeng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jie Guo
- School of Food and Biological Engineering, Key Laboratory of Animal Source of Anhui Province, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Xinran Dong
- School of Food and Biological Engineering, Key Laboratory of Animal Source of Anhui Province, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Xianna Chang
- Anhui Qingsong Food Co., Ltd., Hefei 231299, Anhui, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Key Laboratory of Animal Source of Anhui Province, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Key Laboratory of Animal Source of Anhui Province, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Feiran Xu
- School of Food and Biological Engineering, Key Laboratory of Animal Source of Anhui Province, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China.
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Wang Y, Liu J, Xia K, Ding Z, Wang B, Yu X, Liu J, Yuan P, Duan S. Enhancing the stability of O/W emulsions by the interactions of casein/carboxymethyl chitosan and its application in whole nutrient emulsions. Int J Biol Macromol 2024:133589. [PMID: 39084970 DOI: 10.1016/j.ijbiomac.2024.133589] [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: 12/26/2023] [Revised: 06/10/2024] [Accepted: 06/29/2024] [Indexed: 08/02/2024]
Abstract
The influence of Carboxymethyl chitosan (CMCS) on the emulsification stability mechanism of casein (CN) and its effects on the stability of whole nutrient emulsions were investigated. The complex solutions of CN and CMCS were prepared and the turbidity, ultraviolet (UV) absorption spectrum, fluorescence spectrum, circular dichroism (CD) spectrum, Fourier transform infrared (FTIR) spectrum, interfacial tension and microstructural observations were used to study the inter-molecular interaction of CMCS and CN. The effects of CMCS on the emulsion stability of CN were further analyzed by particle size, ζ-potential, instability index and rheological properties. Moreover, the accelerated stability of whole nutrient emulsions prepared by CMCS and CN was evaluated. The results revealed that CN-CMCS complexes were mainly formed by hydrogen bonding. The stability of the CN-CMCS composite emulsions were improved, as evidenced by the interfacial tension decreasing from 165.96 mN/m to 158.49 mN/m, the particle size decreasing from 45.85 μm to 12.98 μm, and the absolute value of the potential increasing from 29.8 mV to 33.5 mV. The stability of whole nutrient emulsion was also significantly enhanced by the addition of CN-CMCS complexes. Therefore, CN-CMCS complex could be served as a novel emulsifier to improve the stability of O/W emulsions.
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Affiliation(s)
- Yingxiang Wang
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Jinyang Liu
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Kai Xia
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Zhenjiang Ding
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | | | - Xinyu Yu
- Chinese Academy of Inspection and Quarantine Comprehensive Test Center, Beijing 100124, China
| | - Jia Liu
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Peng Yuan
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China
| | - Shenglin Duan
- China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China.
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Zhang Y, Xu J, Gong J, Li Y. Fabrication and Stability Improvement of Monoglyceride Oleogel/Polyglycerol Polyricinoleate-Stabilized W/O High Internal Phase Pickering Emulsions. Foods 2024; 13:1944. [PMID: 38928884 PMCID: PMC11203119 DOI: 10.3390/foods13121944] [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: 05/28/2024] [Revised: 06/17/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
To decrease the lipid content in water-in-oil (W/O) emulsions, high internal phase Pickering W/O emulsions (HIPPE) were fabricated using magnetic stirring using a combination of monoglyceride (MAG) oleogel and polyglycerol polyacrylate oleate (PGPR) as stabilizers. Effects of MAGs (glyceryl monostearate-GMS, glycerol monolaurate-GML and glycerol monocaprylate-GMC) and internal phase components on the formation and properties of HIPPEs were investigated. The results showed that milky-white stabilized W/O HIPPE with up to 85 wt% aqueous phase content was successfully prepared, and the droplet interfaces presented a network of MAG crystals, independent of the MAG type. All HIPPEs exhibited great stability under freeze-thaw cycles but were less plastic. Meanwhile, GML-oleogel-based HIPPEs had larger particle size and were less thermal stable than GMS and GMC-based HIPPEs. Compared to guar gum, the internal phase components of sodium chloride and sucrose were more effective in reducing the particle size of HIPPEs, improving their stability and plasticity, and stabilizing them during 100-day storage. HIPPEs presented great spreadability, ductility and plasticity after whipping treatment. This knowledge provides a new perspective on the use of oleogels as co-stabilizers for the formation of W/O HIPPEs, which can be used as a potential substitute for creams.
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Affiliation(s)
- Yingzhu Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (J.X.); (J.G.)
| | - Jinqi Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (J.X.); (J.G.)
| | - Jinhua Gong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (J.X.); (J.G.)
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (J.X.); (J.G.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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9
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Wei Z, Dong Y, Si J. Ovotransferrin Fibril-Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery. Foods 2024; 13:1323. [PMID: 38731695 PMCID: PMC11083342 DOI: 10.3390/foods13091323] [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: 04/05/2024] [Revised: 04/24/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion. Cryo-scanning electron microscopy results showed that OTF-GA complexes effectively adsorbed on the oil-water interface, generating spatial hindrance to inhibit droplet coalescence. The texture analysis also proved that OTF-GA complexes endowed oleogel-in-water Pickering emulsion with preferable springiness (0.49 ± 0.03 mm), chewiness (0.43 ± 0.07 mJ), and adhesion (0.31 ± 0.01 mJ). By exploring the coalescence stability, droplet size, and rheological properties of OTF-GA complexes-stabilized oleogel-in-water Pickering emulsion (OGPE), the higher coagulation stability, larger average droplet size (46.22 ± 0.08 μm), and stronger gel strength were observed. The microrheological results also exhibited stronger attraction between the OGPE droplets, a more pronounced solid-like structure, and a slower speed of movement than OTF-stabilized oleogel-in-water Pickering emulsion (OPE). Meanwhile, OGPE significantly enhanced the extent of lipolysis, stability, and bioaccessibility of curcumin, suggesting that it possessed superior performance as a delivery system for bioactive substances. This project provided adequate theoretical references for protein-polysaccharide complexes-stabilized oleogel-in-water Pickering emulsion, and contributed to expanding the application of oleogel-in-water Pickering emulsion in the food industry.
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Affiliation(s)
- Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
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10
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Liu W, McClements DJ, Jin Z, Chen L. Design of colloid structure to realize gel salt reduction: a review. Crit Rev Food Sci Nutr 2024:1-14. [PMID: 38560993 DOI: 10.1080/10408398.2024.2331565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Excessive consumption of salt is associated with increased incidence of cardiovascular diseases, hypertension, diabetes, and other health issues. However, it is challenging to find appropriate strategies that balance sensory qualities while achieving sodium reduction as salt plays a crucial role in providing desired appearance, texture, and taste. The impact of hydrocolloid properties (addition and type) on saltiness perception were reviewed. Additionally, considering the interactions between food components, both covalent and noncovalent, we propose designing specialized colloidal structures capable of binding sodium ions to enhance salt-taste perception. The effects of hydrocolloids on the physicochemical, structural, and sensory qualities of gel foods are then discussed. Finally, by addressing current issues with low-salt foods and consumer demands, we provide a future outlook for low-salt food development. The selection of suitable hydrocolloids and precise control of the addition are crucial considerations for achieving salt reduction. The interaction between hydrocolloids and other food components can be utilized to design specialized colloidal structures, thereby accomplishing gel-based salt reduction and enhancing properties. This review serves as a theoretical reference for developing healthy, nutritious, and flavorful low-salt foods that can aid in the prevention and mitigation of diseases associated with excessive salt consumption.
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Affiliation(s)
- Wenmeng Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
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11
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Zhong Y, Sun S, Dai T, Zhang H, Wu J, Gong ES. Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stability. Int J Biol Macromol 2024; 260:129253. [PMID: 38218297 DOI: 10.1016/j.ijbiomac.2024.129253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 12/27/2023] [Accepted: 01/03/2024] [Indexed: 01/15/2024]
Abstract
Phycocyanin is a natural pigment protein with antioxidant, anti-tumor, and anti-inflammatory properties, but its relatively poor emulsibility limits its use in the food industry. In order to improve the emulsifying capacity of phycocyanin, a novel phycocyanin-chitosan complex was prepared, and the characteristics, digestibility, and stability of emulsion containing oil droplets stabilized by the complex were investigated. The results showed that the phycocyanin-chitosan complex had better stability and lower interfacial tension at pH 6.5 than phycocyanin, and it significantly improved the stability of emulsion and inhibited the aggregation of oil droplets. The phycocyanin-chitosan complex stabilized emulsion showed better physical stability, digestibility, and oxidation stability than the phycocyanin emulsion. The particle size of the phycocyanin-chitosan complex stabilized emulsion was very small (from 0.1 to 2 μm), and its absolute value of zeta potential was high. Overall, this study suggests that the phycocyanin-chitosan complex effectively improved the emulsifying capacity of phycocyanin.
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Affiliation(s)
- Yejun Zhong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China
| | - Shan Sun
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jianyong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Er Sheng Gong
- Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China.
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12
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Lang Y, Wang M, Zhou S, Han D, Xie P, Li C, Yang X. Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions. Int J Biol Macromol 2024; 262:130000. [PMID: 38331058 DOI: 10.1016/j.ijbiomac.2024.130000] [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: 06/09/2023] [Revised: 01/30/2024] [Accepted: 02/04/2024] [Indexed: 02/10/2024]
Abstract
Polysaccharides are employed to modify proteins, forming complexes that enhance the functional properties of proteins, such as emulsification and stability. In this study, myofibrillar protein (MP)-chitosan (CS) complexes were formed between CS and MP under acidic conditions (pH 3.0-6.0). Results showed that CS can improve the solubility and emulsifying properties of MP, and the MP-CS complexes at pH 3.0 and 6.0 had better emulsifying properties. Concurrently, the particle size results indicated that better the emulsifying properties of the complex, the smaller the particle size. Consequently, the characteristics of the MP-CS complexes (at pH 3.0 and 6.0) were investigated. Our analysis using Fourier transform infrared spectroscopy revealed that the amide I band of MP was blue-shifted with the addition of CS, signifying a decrease in hydrogen bonding within MP. The endogenous fluorescence spectra showcased that the hydrophobicity surrounding the tryptophan residues in the protein changed, leading to enhanced polarity. Thermogravimetric analysis and differential scanning calorimetry further confirmed that the addition of CS improved the thermal stability of MP. These findings provide valuable insights into the interactions between MP and CS. Furthermore, the MP-CS complex can be leveraged to create a Pickering emulsion system for the efficient delivery of bioactive substances.
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Affiliation(s)
- Yumiao Lang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China.
| | - Mingru Wang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Shasha Zhou
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Dandan Han
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100080, China
| | - Cuiping Li
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Xiaoxi Yang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China.
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13
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Zhong W, Wang Q, Shen X. Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides. Food Chem 2024; 434:137447. [PMID: 37716139 DOI: 10.1016/j.foodchem.2023.137447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/24/2023] [Accepted: 09/08/2023] [Indexed: 09/18/2023]
Abstract
Rational selection of the complex state and polysaccharide type may enhance the performance of electrostatic complex stabilized high internal phase emulsions (HIPEs). Herein, quinoa proteins were extracted to form electrostatic complexes separately with three gelling-type polysaccharides to fabricate HIPEs. Results showed that the complexes in soluble state (pH 8.4-5.6) exhibited moderate size, high negative potential and enhanced protein hydrophobicity, and could achieve HIPEs with 84% oil phase upon acidification to pH 6 at low concentrations. Its excellent interfacial structure enhanced stability during heating, freeze-thawing and long-term storage, and exhibited promising 3D printing potential. Furthermore, the complexes formed by sulfated polysaccharide carrageenan had higher amphiphilicity than those formed by carboxylated polysaccharide pectin or sodium alginate, and their stabilized HIPE had preferable droplet size, stability and 3D printing resolution than its counterparts. This study may provide new insights into the performance enhancement of protein/polysaccharide electrostatic complex stabilized HIPEs.
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Affiliation(s)
- Weigang Zhong
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Qi Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
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14
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Wan X, Kang Q, Li J, Guo M, Li P, Shi H, Zhang X, Liu Z, Xia G. Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles. Food Chem 2024; 433:137395. [PMID: 37678115 DOI: 10.1016/j.foodchem.2023.137395] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 08/18/2023] [Accepted: 09/02/2023] [Indexed: 09/09/2023]
Abstract
At present, the effect of structural modification of microgel particles on high internal phase emulsions (HIPEs) is less studied. In this study, the structural modification effect of NaCl on whey protein isolate microgels (WPIMPs) was comprehensively characterized and applied to the construction of HIPEs. WPIMPs were prepared with NaCl (0-150 mM) and the structural changes were analyzed by measuring the particle size, Zeta-potential, and endogenous fluorescence spectra. The results showed that inducing WPIMPs by NaCl enhanced the surface hydrophobicity, decreased the Zeta potential, and elevated the degree of cross-linking. The interfacial behavior of WPIMPs was characterized by measuring interfacial tensions and adsorbed layer properties. The results showed that NaCl induction decreased the interfacial tension, increased the thickness of the adsorbed layer, and improved the viscoelasticity. The HIPEs were analyzed for micromorphology and particle sizes. The results indicated that NaCl-induced WPIMPs favored the formation of HIPEs with small particle sizes and provided HIPEs with superior environmental stability. This study provides a new idea for the structural modification of microgels and a new theoretical basis for the construction conditions of HIPE.
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Affiliation(s)
- Xiaoshan Wan
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Qi Kang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Jiaqi Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Mengxue Guo
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Peng Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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15
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Zheng XQ, Wang DD, Xue S, Cui ZY, Yu HY, Wei JT, Chen HH, Mu HY, Chen R. Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits. Int J Biol Macromol 2024; 259:129094. [PMID: 38159690 DOI: 10.1016/j.ijbiomac.2023.129094] [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: 07/16/2023] [Revised: 12/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
The composites formed by whey protein isolate (WPI) and octenyl succinate anhydride (OSA)-modified starch were characterized with a focus on the effect of pH, and their potential in fabricating high internal phase emulsions (HIPEs) as fat substitutes was evaluated. The particles obtained at pH 3.0, 6.0, 7.0, and 8.0 presented a nanosized distribution (122.04 ± 0.84 nm-163.24 ± 4.12 nm) while those prepared at pH 4.0 and 5.0 were remarkably larger. Results from the shielding agent reaction and Fourier transform infrared spectroscopy (FT-IR) showed that the interaction between WPI and OSA starch was mainly hydrophobic at pH 3.0-5.0, while there was a strong electrostatic repulsion at pH 6.0-8.0. A quartz crystal microbalance with dissipation (QCM-D) study showed that remarkably higher ΔD and lower Δf/n were observed at pH 3.0-5.0 after successive deposition of WPI and OSA starch, whereas slight changes were noted for those made at higher pH values. The WPI-OSA starch (W-O) composite-based HIPEs made at pH 3.0 and 6.0-8.0 were physically stable after long-term storage, thermal treatment, or centrifugation. Incorporation of HIPE into the biscuit formula yielded products with a desirable sensory quality.
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Affiliation(s)
- Xiao-Qing Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - De-Da Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Sophia Xue
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Canada
| | - Zi-Yan Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Yang Yu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Jian-Teng Wei
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hong-Yan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
| | - Run Chen
- Think Ingredients Inc., Burlington, Canada
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16
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Ling M, Huang X, He C, Zhou Z. Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations. Food Res Int 2024; 175:113670. [PMID: 38129023 DOI: 10.1016/j.foodres.2023.113670] [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: 08/20/2023] [Revised: 10/28/2023] [Accepted: 11/03/2023] [Indexed: 12/23/2023]
Abstract
The current study reported high internal phase emulsions (HIPEs) stabilized by phosphorylated walnut protein/pectin complexes (PWPI/Pec) and elucidated how their rheological properties were modulated by pH conditions, mass ratios, and concentrations of the complexes. At pH 3.0, the HIPEs stabilized by PWPI/Pec exhibited smaller oil droplet sizes, as well as higher storage modulus (G') and flow stress, in comparison to those stabilized by the complexes formed at pH 4.0-6.0. These observations can be directly linked to pH-dependent changes in particle size, surface hydrophobicity, and wettability of the PWPI/Pec complexes. Rheological analysis revealed that all generated HIPEs displayed weak strain overshoot behavior, irrespective of pH conditions. Notably, HIPEs stabilized by PWPI/Pec at mass ratios of 2:1 and 4:1 showed enlarged oil droplet sizes, lower G' and flow stress but higher flow strain with unaffected loss factor compared to those stabilized by PWPI/Pec 1:1. However, reducing the concentration of PWPI/Pec led to a simultaneous decrease in G', flow stress, and flow strain, along with a significant increase in the loss factor of the HIPEs. Furthermore, the HIPEs formed with 1% PWPI/Pec 1:1 at pH 3.0 demonstrated excellent stability against heat treatment and long-term storage. These results provide valuable insights into the modulation of rheological characteristics of HIPEs and offer guidance for the application of walnut protein-based stabilizers in HIPE systems.
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Affiliation(s)
- Min Ling
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Xuan Huang
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Changwei He
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Zheng Zhou
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China.
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17
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Liu X, Li Y, Wang H, Song Z, Tan C, Li G, Yu D, Liu W. AKD Emulsions Stabilized by Guar Gel: A Highly Efficient Agent to Improve the Hydrophobicity of Cellulose Paper. Polymers (Basel) 2023; 15:4669. [PMID: 38139921 PMCID: PMC10747645 DOI: 10.3390/polym15244669] [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: 11/01/2023] [Revised: 11/29/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
The aim of the present study was to investigate highly efficient alkyl ketene dimer (AKD) emulsions to improve the hydrophobicity of cellulose paper. AKD emulsions stabilized by guar gel were obtained; the guar gel was prepared by hydrogen bond cross-linking sodium tetraborate and guar gum. The cross-linking was confirmed by combining FTIR and SEM. The effect of guar gel on the performance of the AKD emulsions was also studied by testing AKD emulsions stabilized by different guar gel concentrations. The results showed that with increasing guar gel concentration, the stability of the AKD emulsions improved, the droplet diameter decreased, and the hydrophobicity and water resistance of the sized packaging paper were gradually enhanced. Through SEM, the guar gel film covering the AKD emulsion droplet surface and the three-dimensional structure in the aqueous dispersion phase were assessed. This study constructed a scientific and efficient preparation method for AKD emulsions and provided a new method for the application of carbohydrate polymer gels which may avoid the adverse effect of surfactant on paper sizing and environmental problems caused by surfactant bioaccumulation.
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Affiliation(s)
- Xiaona Liu
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, State Key Laboratory of Biobased Material and Green Papermaking, Faculty of Light Industry, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (X.L.); (Y.L.); (Z.S.); (C.T.); (G.L.); (D.Y.); (W.L.)
| | - Yingpu Li
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, State Key Laboratory of Biobased Material and Green Papermaking, Faculty of Light Industry, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (X.L.); (Y.L.); (Z.S.); (C.T.); (G.L.); (D.Y.); (W.L.)
- Bloomage Biotechnology Corporation Limited, Jinan 250013, China
| | - Huili Wang
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, State Key Laboratory of Biobased Material and Green Papermaking, Faculty of Light Industry, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (X.L.); (Y.L.); (Z.S.); (C.T.); (G.L.); (D.Y.); (W.L.)
| | - Zhaoping Song
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, State Key Laboratory of Biobased Material and Green Papermaking, Faculty of Light Industry, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (X.L.); (Y.L.); (Z.S.); (C.T.); (G.L.); (D.Y.); (W.L.)
| | - Congping Tan
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, State Key Laboratory of Biobased Material and Green Papermaking, Faculty of Light Industry, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (X.L.); (Y.L.); (Z.S.); (C.T.); (G.L.); (D.Y.); (W.L.)
| | - Guodong Li
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, State Key Laboratory of Biobased Material and Green Papermaking, Faculty of Light Industry, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (X.L.); (Y.L.); (Z.S.); (C.T.); (G.L.); (D.Y.); (W.L.)
| | - Dehai Yu
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, State Key Laboratory of Biobased Material and Green Papermaking, Faculty of Light Industry, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (X.L.); (Y.L.); (Z.S.); (C.T.); (G.L.); (D.Y.); (W.L.)
| | - Wenxia Liu
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, State Key Laboratory of Biobased Material and Green Papermaking, Faculty of Light Industry, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (X.L.); (Y.L.); (Z.S.); (C.T.); (G.L.); (D.Y.); (W.L.)
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18
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Wang L, Liu M, Guo P, Zhang H, Jiang L, Xia N, Zheng L, Cui Q, Hua S. Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes. Food Chem 2023; 414:135718. [PMID: 36827783 DOI: 10.1016/j.foodchem.2023.135718] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/13/2023] [Accepted: 02/14/2023] [Indexed: 02/22/2023]
Abstract
Although protein-polysaccharide complexes have shown tremendous potential in stabilizing high internal phase Pickering emulsions (HIPPEs), it is unclear whether coacervates have the same potential to be used as effective Pickering stabilizers. In this study, HIPPEs were prepared by ovalbumin (OVA)-pectin (PE) coacervates during the transition from coacervates to complexes. The results showed that enhanced OVA-PE interactions significantly affected the wettability and surface-tension reduction ability of the OVA-PE coacervates. At pH 2, the coacervate-stabilized HIPPEs exhibited smaller oil droplet sizes (21.3±2.3 μm), tighter droplet packing, and finer solid-like structures through the bridging of droplets and the generation of stronger gel-like network structures to prevent coalescence and lipid oxidation. The gastrointestinal digestion results proved that the OVA-PE coacervates promoted lipid hydrolysis and improved the bioaccessibility (from 19.7±0.7% to 36.5±2%) of curcumin-loaded HIPPEs. Our work provides new ideas for the development of biopolymer particles as effective Pickering stabilizers in the food industry.
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Affiliation(s)
- Lechuan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Panpan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Cui
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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19
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Zhao Q, Fan L, Li J. High internal phase emulsion gels stabilized by phosphorylated perilla protein isolate for protecting hydrophobic nutrients: Adjusting emulsion performance by incorporating chitosan-protocatechuic acid conjugate. Int J Biol Macromol 2023; 239:124101. [PMID: 36958452 DOI: 10.1016/j.ijbiomac.2023.124101] [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: 01/03/2023] [Revised: 03/07/2023] [Accepted: 03/16/2023] [Indexed: 03/25/2023]
Abstract
The delivery vehicles based on protein-polysaccharide-polyphenol are promising methods to encapsulate bioactive components with the aim of improving their solubility and bioavailability. In this study, chitosan-protocatechuic acid (CSPA) conjugate interacted with phosphorylated perilla protein isolate (LZPI) to engineer a composite antioxidant interfacial architecture to delay lipid oxidation and regulate the stability and digestion profiles of β-carotene loaded in high internal phase emulsions (HIPEs). Compared to LZPI, the LZPI-CSPA complexes formed by hydrogen bond and electrostatic interaction showed improved wettability and reduced interfacial tension, which facilitated their adsorption at the interface. Furthermore, the addition of CSPA conjugate promoted the formation of interconnected network structure of LZPI-stabilized HIPEs, thereby endowing them with excellent viscoelasticity and storage stability. Moreover, the denser interfacial film based on LZPI-CSPA complexes effectively decreased the contents of lipid hydroperoxide and malondialdehyde in HIPEs, thus improving their oxidation stability. The encapsulation of β-carotene by LZPI-CSPA complex-stabilized HIPEs could further enhance its retention rate against different environmental stresses. After in vitro simulated digestion, the bioaccessibility of β-carotene also improved, reaching the highest value in HIPEs containing 1.5 % CSPA conjugate. These findings will give a reference for the fabrication of delivery vehicles to enhance the stability and bioaccessibility of bioactive components.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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20
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Yang H, Wang S, Xu Y, Wang S, Yang L, Song H, He Y, Liu H. Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide. Food Chem 2023; 418:135956. [PMID: 36958186 DOI: 10.1016/j.foodchem.2023.135956] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/02/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023]
Abstract
High-internal-phase emulsions (HIPEs) are more promising candidates for development to replace hydrogenated fatty acids, yet the current HIPEs are limited for stabilizers require very high surface activity. This study showed that HIPEs could be prepared with 1.0-2.2 wt% soy hull polysaccharide (SHP) and the related stability indicators of HIPEs were analyzed. The plasticity, stress resistance, stability of the HIPEs were positively correlated with the SHP content. The interfacial adsorption experiments showed that SHP had the good ability to reduce interfacial tension and formed an elastic interfacial layer. Dilatational rheological results showed the interfacial film reached jammed saturation at about 1.8 wt% of SHP concentration, and the zeta potential results were consistent. This study demonstrated that SHP was an efficient stabilizer of HIPEs, which was useful both for the preparation of HIPEs and for developing uses for SHP.
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Affiliation(s)
- Hui Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Yan Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Hong Song
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
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21
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Su D, Mo H, Huang J, Li Q, Zhong H, Jin B. Soy protein/β-glucan/tannic acid complex coacervates with different micro-structures play key roles in the rheological properties, tribological properties, and the storage stability of Pickering high internal phase emulsions. Food Chem 2023; 401:134168. [DOI: 10.1016/j.foodchem.2022.134168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 09/04/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
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22
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Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture. Food Chem 2023; 402:134512. [DOI: 10.1016/j.foodchem.2022.134512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/15/2022] [Accepted: 10/02/2022] [Indexed: 12/31/2022]
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23
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Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry. Foods 2023; 12:foods12030482. [PMID: 36766011 PMCID: PMC9914728 DOI: 10.3390/foods12030482] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/05/2023] [Accepted: 01/12/2023] [Indexed: 01/22/2023] Open
Abstract
Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%. Stabilizers are irreversibly adsorbed at the interface of the oil phase and water phase to maintain the droplet structure. Protein-based HIPEs have shown great potential for a variety of fields, including foods, due to the wide range of materials, simple preparation, and good biocompatibility. This review introduces the preparation routes of protein-based HIPEs and summarizes and classifies the preparation methods of protein stabilizers according to their formation mechanism. Further outlined are the types and properties of protein stabilizers used in the present studies, the composition of the oil phase, the encapsulating substances, and the properties of the constituted protein-based HIPEs. Finally, future development of protein-based HIPEs was explored, such as the development of protein-based stabilizers, the improvement of emulsification technology, and the quality control of stabilizers and protein-based HIPEs.
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24
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Zhang M, Liu J, Feng Z, Wang Z, An T, Liu F. Peony seed oil microemulsion that enhances the antioxidant, antitumor, and antibacterial activities of berberine hydrochloride. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2158853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Meng Zhang
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
- School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Jinpeng Liu
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Zhenhua Feng
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
- School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Zhongni Wang
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan, China
| | - Tao An
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
- School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feng Liu
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
- School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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25
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Zhou B, Drusch S, Hogan SA. Confined flow behavior under high shear rates and stability of oil/water high internal phase emulsions (HIPEs) stabilized by whey protein isolate: Role of protein concentration and pH. Food Res Int 2022; 160:111674. [DOI: 10.1016/j.foodres.2022.111674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 06/10/2022] [Accepted: 07/07/2022] [Indexed: 11/04/2022]
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26
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Zong Y, Kuang Q, Liu G, Wang R, Feng W, Zhang H, Chen Z, Wang T. All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing. Food Chem 2022; 388:133012. [DOI: 10.1016/j.foodchem.2022.133012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 03/14/2022] [Accepted: 04/17/2022] [Indexed: 12/11/2022]
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27
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Bu N, Sun R, Huang L, Lin H, Pang J, Wang L, Mu R. Chitosan films with tunable droplet size of Pickering emulsions stabilized by amphiphilic konjac glucomannan network. Int J Biol Macromol 2022; 220:1072-1083. [PMID: 36037908 DOI: 10.1016/j.ijbiomac.2022.08.157] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/22/2022] [Accepted: 08/22/2022] [Indexed: 11/05/2022]
Abstract
In this work, chitosan (CS) emulsion films were prepared with grapefruit essential oil (GEO) Pickering emulsions (OGEOs) stabilized by amphiphilic octenyl succinic anhydride (OSA) konjac glucomannan (OSA-KGM) network. The droplet size of emulsion was regulated by altering oil content in OGEOs (10 %, 20 %, 30 % and 40 %, w/w). The structural and physicochemical properties of CS films with tunable emulsion droplets (OGEOs) were investigated. The droplet size of OGEOs increased with the increasing content of GEO. FT-IR revealed that the formation of CS-OGEOs films was attributed to hydrogen bonding. CS-OGEOs films with large droplets presented smoother surface, enhanced water resistance, UV-shielding property, mechanical properties, but increased water vapor permeability (WVP) compared with CS-OGEOs films with small droplets. In addition, CS-OGEOs films with large droplets also presented compact film structure, controlled release of GEO, high efficiency of DPPH free radical scavenging and antibacterial activity. To sum up, incorporation of emulsion droplets was a good strategy for improving the structural and physicochemical properties of CS films.
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Affiliation(s)
- Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Runzhi Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liying Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huanglong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China; Institute of Superlubricity Technology, Research Institute of Tsinghua University in Shenzhen, Shenzhen 518057, China.
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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28
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Wu C, Liu Z, Zhi L, Jiao B, Tian Y, Liu H, Hu H, Ma X, Pignitter M, Wang Q, Shi A. Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:2949. [PMID: 36079986 PMCID: PMC9458105 DOI: 10.3390/nano12172949] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/24/2022] [Accepted: 08/24/2022] [Indexed: 06/15/2023]
Abstract
High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed phase (Φ) is larger than the maximum packing volume fraction (Φmax). Proteins, polysaccharides, and their composite particles can be used as good particle stabilizers. The contact angle can most intuitively demonstrate the hydrophilicity and hydrophobicity of the particles and also determines the type of emulsions (O/W or W/O type). Particles' three-phase contact angles can be adjusted to about 90° by compounding or modification, which is more conducive to emulsion stability. As a shear thinning pseudoplastic fluid, HIPPE can be extruded smoothly through 3D printer nozzles, and its high storage modulus can support the structure of printed products. There is huge potential for future applications in 3D printing of food. This work reviewed the biomacromolecules that can be used to stabilize food-grade HIPPE, the stabilization mechanism of the emulsions, and the research progress of food 3D printing to provide a reference for the development of advanced food products based on HIPPE.
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Affiliation(s)
- Chao Wu
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, 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, Beijing 100193, China
| | - Lanyi Zhi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yanjie Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hongzhi Liu
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, 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, 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, Beijing 100193, China
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
| | - Qiang Wang
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Aimin Shi
- College of Food Science and Engineering, Hebei Agricultural University, Baoding 071001, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
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29
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Theóphilo Galvão AMM, Vélez-Erazo EM, Karatay GGB, de Figueiredo Furtado G, Vidotto DC, Tavares GM, Hubinger MD. High Internal Phase Emulsions Stabilized By The Lentil Protein Isolate (Lens Culinaris). Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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30
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Huc-Mathis D, Cafiero M, Hollestelle C, Michon C. One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin. Food Chem 2022; 389:133055. [PMID: 35489261 DOI: 10.1016/j.foodchem.2022.133055] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 11/20/2022]
Abstract
In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic complexes to improve the functional properties of high internal phase Pickering emulsions (HIPEs) under extreme conditions. The results showed that the stability of the OVA-PE soluble complexes-stabilized HIPEs was significantly better than that of the free OVA-stabilized HIPEs and was modulated by the biopolymer ratio. In particular, the complexes at an OVA:PE ratio of 1:1 (C-1:1) may form particulates with a core-shell structure by a flocculation mechanism. The C-1:1-stabilized HIPEs had the smallest oil droplet size (11.34 ± 1.14 μm) and the best resistance to extreme environmental stresses due to their strong, rigid structure and dense interfacial architecture. The in vitro digestion results showed that the bioaccessibility (from 18.3% ± 0.5% to 38.8% ± 4.8%) of curcumin improved with increasing PE content. Our work is helpful in understanding OVA-PE complexes as stabilizers for HIPEs and their potential applications in food delivery systems.
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32
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Javad S, Gopirajah R, Rizvi SSH. High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate. Food Chem 2022; 372:131362. [PMID: 34818751 DOI: 10.1016/j.foodchem.2021.131362] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 10/04/2021] [Accepted: 10/05/2021] [Indexed: 11/04/2022]
Abstract
High Internal Phase Emulsions (HIPEs) were stabilized by functionalized whey protein concentrate (WPC-80). Functionalization of WPC-80 was done by supercritical CO2 assisted extrusion technology. HIPEs were formed by 80% oil and 1-4 wt% of control (untreated) whey protein concentrate, extruded/functionalized whey protein concentrates (f-WPC-80) at pH 3.0 and 5.4, and sodium caseinate (NaCas) separately and were characterized for their stability at two temperatures (25 and 40 °C) for 20 days. Results indicated that f-WPC-80-pH3.0 formed self-standing gels at 1 wt% concentrations which were more stable, without phase separation, than those stabilized by commercially used stabilizer NaCas and native c-WPC. At 4% concentration of f-WPC-80-pH3.0, the compressed droplets produced emulsions with self-standing and viscoelastic features. While control WPC-80, could not form stable HIPEs at any investigated concentrations. The reported high internal phase oil-in-water emulsions, offer a potential new system for delivery of nutritionally superior and clean-label products of commercial utility.
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Affiliation(s)
- Sumera Javad
- Department of Food Science, Cornell University, Ithaca, NY, USA; Department of Botany, Lahore College for Women University, Lahore, Pakistan.
| | | | - Syed S H Rizvi
- Department of Food Science, Cornell University, Ithaca, NY, USA
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33
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Cuomo F, Iacovino S, Sacco P, De Leonardis A, Ceglie A, Lopez F. Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases-Hydroxytyrosol and Curcumin. Molecules 2022; 27:921. [PMID: 35164186 PMCID: PMC8839332 DOI: 10.3390/molecules27030921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/23/2022] [Accepted: 01/24/2022] [Indexed: 12/12/2022] Open
Abstract
Insufficient intake of beneficial food components into the human body is a major issue for many people. Among the strategies proposed to overcome this complication, colloid systems have been proven to offer successful solutions in many cases. The scientific community agrees that the production of colloid delivery systems is a good way to adequately protect and deliver nutritional components. In this review, we present the recent advances on bioactive phenolic compounds delivery mediated by colloid systems. As we are aware that this field is constantly evolving, we have focused our attention on the progress made in recent years in this specific field. To achieve this goal, structural and dynamic aspects of different colloid delivery systems, and the various interactions with two bioactive constituents, are presented and discussed. The choice of the appropriate delivery system for a given molecule depends on whether the drug is incorporated in an aqueous or hydrophobic environment. With this in mind, the aim of this evaluation was focused on two case studies, one representative of hydrophobic phenolic compounds and the other of hydrophilic ones. In particular, hydroxytyrosol was selected as a bioactive phenol with a hydrophilic character, while curcumin was selected as typical representative hydrophobic molecules.
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Affiliation(s)
- Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Silvio Iacovino
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Pasquale Sacco
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 5, 34127 Trieste, Italy;
| | - Antonella De Leonardis
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Andrea Ceglie
- Department of Chemistry “Ugo Schiff”, Center for Colloid and Surface Science (CSGI), University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy;
| | - Francesco Lopez
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
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34
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Wu Y, Lei C, Li J, Chen Y, Liang H, Li Y, Li B, Luo X, Pei Y, Liu S. Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils. Carbohydr Polym 2022; 276:118806. [PMID: 34823811 DOI: 10.1016/j.carbpol.2021.118806] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/19/2021] [Accepted: 10/20/2021] [Indexed: 11/16/2022]
Abstract
This study was designed to improve the stability of medium internal phase emulsion by adjusting the electrostatic interaction between gelatin (GLT) and TEMPO-oxidized bacterial cellulose nanofibrils (TOBC). The influences of polysaccharide-protein ratio (1:10, 1:5, and 1:2.5) and pH (3.0, 4.7, 7.0, and 11.0) on the emulsion properties were investigated. The droplet size of TOBC/GLT-stabilized emulsion was increased with the TOBC proportion increasing at pH 3.0-11.0. Additionally, emulsion had a larger droplet size at pH 4.7 (the electrical equivalence point pH of mixtures). However, the addition of TOBC significantly improved the emulsion stability. The emulsions prepared with TOBC/GLT mixtures (mixing ratio of 1:2.5) at pH 3.0-7.0 were stable without creaming during the storage. It was because the formation of nanofibrils network impeded the droplet mobility, and the emulsion viscosity and viscoelastic modulus were increased with the addition of TOBC. These findings were meaningful to modulate the physical properties of emulsions.
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Affiliation(s)
- Yilan Wu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Chan Lei
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jing Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yijie Chen
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hongshan Liang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yan Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Bin Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xiaogang Luo
- School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan, Hubei 430073, China; School of Materials and Engineering, Zhengzhou University, No. 100. Science Avenue, Zhengzhou City, Henan 450001, China.
| | - Ying Pei
- School of Materials and Engineering, Zhengzhou University, No. 100. Science Avenue, Zhengzhou City, Henan 450001, China.
| | - Shilin Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; National R&D Center for Citrus Preservation, Huazhong Agricultural University, Wuhan, Hubei 430070, China; School of Materials and Engineering, Zhengzhou University, No. 100. Science Avenue, Zhengzhou City, Henan 450001, China.
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35
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Li R, Yuan G, Li D, Xu C, Du M, Tan S, Liu Z, He Q, rong L, Li J. Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with β-carotene. Food Funct 2022; 13:2534-2544. [DOI: 10.1039/d1fo03697a] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Puerarin is a medicinal and edible flavonoid compound found in the traditional Chinese medicine Pueraria lobata rhizome that has potential biological benefifits, including for the treatment of diabetes and memory...
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36
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High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing. Carbohydr Polym 2021; 273:118586. [PMID: 34560987 DOI: 10.1016/j.carbpol.2021.118586] [Citation(s) in RCA: 62] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/15/2021] [Accepted: 08/17/2021] [Indexed: 01/18/2023]
Abstract
In this study, high internal phase Pickering emulsions (HIPPEs) stabilized by protein-polysaccharide complexes were used as inks for food-grade three-dimensional printing (3DP). The complexes (RCs) structured by synergistic interactions between rice proteins (RPs) and carboxymethyl cellulose (CMC) displayed outstanding biphasic wettability with excellent ability to reduce the oil/water interfacial tension. The interfacial structures formed by RCs provided a steric barrier and sufficient electrostatic repulsion, preventing droplet coalescence against heating treatment as well as long-term storage. Moreover, the rheological behaviors of the HIPPEs can be tuned by the substitution degree (DS) of CMC for tailorable hydrophobic/hydrophilic properties of RCs, allowing their controllable injectability and printability during 3DP. The HIPPEs stabilized by RCs with a DS 1.2 showed the most favorable printing resolution, hardness, adhesiveness, and chewiness. Associating the hydrophobic RPs with hydrophilic CMC, our study enabled on-demand amphiphilicity of RCs for effective stabilization of HIPPEs that can be manipulated for 3DP.
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37
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Abad I, Conesa C, Sánchez L. Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review. MATERIALS 2021; 14:ma14237358. [PMID: 34885510 PMCID: PMC8658689 DOI: 10.3390/ma14237358] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/23/2021] [Accepted: 11/23/2021] [Indexed: 12/15/2022]
Abstract
Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.
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Affiliation(s)
- Inés Abad
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
| | - Celia Conesa
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
- Correspondence: ; Tel.: +34-976-761-585
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Tao S, Guan X, Li Y, Jiang H, Gong S, Ngai T. All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization. J Colloid Interface Sci 2021; 607:1491-1499. [PMID: 34587529 DOI: 10.1016/j.jcis.2021.09.056] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 09/07/2021] [Accepted: 09/10/2021] [Indexed: 11/30/2022]
Abstract
HYPOTHESIS Synergistic stabilization of high internal phase Pickering emulsions (HIPPEs) by food-grade colloidal particles are necessary for food, pharmaceuticals or cosmetics owing to their biocompatibility and multi-functionality. By tuning the interfacial structure of adsorbed binary particles, the HIPPE may exhibit extraordinary characteristics compared to conventional all-natural HIPPEs solely stabilized by single-component particle or composite particle, which should have potential applications in varies fields. EXPERIMENTS HIPPEs were prepared by using zein protein nanoparticles (ZNPs) and starch nanocrystals (SNCs) as stabilizers. We systematically investigated the effect of particle concentration and internal phase fraction on HIPPEs morphology, stability and rheological behaviors. Further, the stabilization mechanism as well as potential applications were demonstrated. FINDINGS HIPPEs were prepared with excellent stability against centrifugation and high temperature (50 °C). Our result indicates the successful construction of unique bilayer interfacial structures consisting of inner ZNPs layer and outer SNCs layer. Since SNCs could gelatinize at 50 °C, dense shells can form around droplets afterwards. Such thermally responsive interfacial structures can be used to protect hydrophobic bioactive substances at higher temperatures while still allowing controlled release at certain conditions. Furthermore, with high internal phase fraction, HIPPEs can possibly replace mayonnaise and salad dressing on the market due to comparable appearance and properties. Following the removal of inner oil, porous materials can be further fabricated, which have potential applications in environmental protection or tissue engineering.
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Affiliation(s)
- Shengnan Tao
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Xin Guan
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T. Hong Kong
| | - Yunxing Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China.
| | - Hang Jiang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Suijing Gong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T. Hong Kong.
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Bai L, Huan S, Rojas OJ, McClements DJ. Recent Innovations in Emulsion Science and Technology for Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8944-8963. [PMID: 33982568 DOI: 10.1021/acs.jafc.1c01877] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.
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Affiliation(s)
- Long Bai
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Siqi Huan
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Orlando J Rojas
- Bioproducts Institute, Departments of Chemical & Biological Engineering, Chemistry, and Wood Science, The University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z3, Canada
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Post Office Box 16300, FI-00076 Aalto, Espoo, Finland
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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Zhong Y, Zhao J, Dai T, Ye J, Wu J, Chen T, Liu C. Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate-Puerarin Composites: Environmental Stability and Interfacial Behavior. Foods 2021; 10:705. [PMID: 33810424 PMCID: PMC8065705 DOI: 10.3390/foods10040705] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/23/2021] [Accepted: 03/23/2021] [Indexed: 01/11/2023] Open
Abstract
Protein-polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil-water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI-PUE composites.
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Affiliation(s)
| | | | | | | | | | - Tingting Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang 330047, China; (Y.Z.); (J.Z.); (T.D.); (J.Y.); (J.W.); (C.L.)
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