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Eliuz EE, Ayas D. Developing fish oil emulsion gel enriched with Lentinula edodes single cell protein and its effect on controlling the growth of Acinetobacter baumannii. J Microbiol Methods 2024; 224:107006. [PMID: 39069135 DOI: 10.1016/j.mimet.2024.107006] [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: 03/27/2024] [Revised: 07/24/2024] [Accepted: 07/24/2024] [Indexed: 07/30/2024]
Abstract
In this study, the characterization of fish oil (FO) emulsion gel (EGEL) containing single cell protein (SCP) produced from Lentinula edodes (L. edodes) and its potential inhibition against Acinetobacter baumannii (A. baumannii) were investigated. Oil extracted from the fish liver was emulsified with tween 80 and water, and then gelled using gelatin with the assistance of an ultrasonic homogenizer. The characteristics and surface analysis of SCP-EGEL were examined using FTIR (Fourier-transform infrared spectroscopy) and SEM (Scanning electron microscope). The particle size distribution and zeta potential of SCP-EGEL were measured using a Malvern Zetasizer. When SCP-EGEL was applied to the surface of the medium inoculated with A. baumannii, the inhibition zone (IZ) was 8.2 mm. An expansion of the IZ was observed (10.2 mm) when SCP-EGEL was applied to a fish skin (FS) surface prepared in the shape of a 6-mm diameter disc. In the SEM images, when SCP was added to lipo gel, the gel structure appeared flattened or swollen in some areas. The appearance of SCP cells being covered with gel gave the impression that they have a secondary wall. Therefore, the resulting complex can potentially be used as an additive in animal and human nutrition, in functional food coatings to suppress A. baumannii, and in fish feed to enrich it with protein.
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Affiliation(s)
- Elif Erdogan Eliuz
- Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey.
| | - Deniz Ayas
- Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey
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2
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Lu Y, Zhang Y, Zhang R, Gao Y, Miao S, Mao L. Different interfaces for stabilizing liquid-liquid, liquid-gel and gel-gel emulsions: Design, comparison, and challenges. Food Res Int 2024; 187:114435. [PMID: 38763682 DOI: 10.1016/j.foodres.2024.114435] [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: 01/08/2024] [Revised: 04/23/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Interfaces play essential roles in the stability and functions of emulsion systems. The quick development of novel emulsion systems (e.g., water-water emulsions, water-oleogel emulsions, hydrogel-oleogel emulsions) has brought great progress in interfacial engineering. These new interfaces, which are different from the traditional water-oil interfaces, and are also different from each other, have widened the applications of food emulsions, and also brought in challenges to stabilize the emulsions. We presented a comprehensive summary of various structured interfaces (stabilized by mixed-layers, multilayers, particles, nanodroplets, microgels etc.), and their characteristics, and designing strategies. We also discussed the applicability of these interfaces in stabilizing liquid-liquid (water-oil, water-water, oil-oil, alcohol-oil, etc.), liquid-gel, and gel-gel emulsion systems. Challenges and future research aspects were also proposed regarding interfacial engineering for different emulsions. Emulsions are interface-dominated materials, and the interfaces have dynamic natures, as the compositions and structures are not constant. Biopolymers, particles, nanodroplets, and microgels differed in their capacity to get absorbed onto the interface, to adjust their structures at the interface, to lower interfacial tension, and to stabilize different emulsions. The interactions between the interface and the bulk phases not only affected the properties of the interface, but also the two phases, leading to different functions of the emulsions. These structured interfaces have been used individually or cooperatively to achieve effective stabilization or better applications of different emulsion systems. However, dynamic changes of the interface during digestion are only poorly understood, and it is still challenging to fully characterize the interfaces.
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Affiliation(s)
- Yao Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Yanhui Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Like Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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3
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Ren HB, Feng BL, Liu HY, Wang YT, Zhang HT, Li ZL, Meng L, Zhang JJ, Bai XS, Gao F, Wang ZP, Luo BW, Chen XL, Song HJ, Yan XX, Zhao JY, Zhang YH. A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction. Food Chem X 2024; 22:101259. [PMID: 38444556 PMCID: PMC10914550 DOI: 10.1016/j.fochx.2024.101259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 02/22/2024] [Accepted: 02/26/2024] [Indexed: 03/07/2024] Open
Abstract
This research sought to examine how the physicochemical characteristics of soy globulins and different processing techniques influence the gel properties of soy yogurt. The goal was to improve these gel properties and rectify any texture issues in soy yogurt, ultimately aiming to produce premium-quality plant-based soy yogurt. In this research study, the investigation focused on examining the impact of 7S/11S, homogenization pressure, and glycation modified with glucose on the gel properties of soy yogurt. A plant-based soy yogurt with superior gel and texture properties was successfully developed using a 7S/11S globulin-glucose conjugate at a 1:3 ratio and a homogenization pressure of 110 MPa. Compared to soy yogurt supplemented with pectin or gelatin, this yogurt demonstrated enhanced characteristics. These findings provide valuable insights into advancing plant protein gels and serve as a reference for cultivating new soybean varieties by soybean breeding experts.
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Affiliation(s)
- Hai-Bin Ren
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Bao-Long Feng
- Center for Education Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Hong-Yao Liu
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Yu-Tang Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hong-Tai Zhang
- Beijing Center for Disease Prevention and Control, Beijing 100013, China
| | - Zhi-Lu Li
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Li Meng
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150030, China
| | - Jing-Jian Zhang
- CangZhou Academy of Agriculture and Forestry Sciences, Cangzhou 061001, China
| | - Xiao-Sen Bai
- CangZhou Academy of Agriculture and Forestry Sciences, Cangzhou 061001, China
| | - Fei Gao
- Center for Education Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Zhi-Peng Wang
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Bo-Wen Luo
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Xiao-Lin Chen
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Hong-Jie Song
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Xin-Xu Yan
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Jin-Yong Zhao
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Ying-Hua Zhang
- Department of Food Science, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
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Wang W, Ji S, Xia Q. Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions. Carbohydr Polym 2024; 334:122041. [PMID: 38553238 DOI: 10.1016/j.carbpol.2024.122041] [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: 10/25/2023] [Revised: 03/04/2024] [Accepted: 03/08/2024] [Indexed: 04/02/2024]
Abstract
Recently, there has been a focus on using biopolymer-based particles to stabilize high internal phase Pickering emulsions (HIPPEs) due to the notable advances in biocompatibility and biodegradability. In this work, the complex particles of peanut protein isolate and carboxymethyl cellulose (CMC) with various substitution degrees (DS; 0.7 and 0.9) and weight average molecular weights (Mw; 90, 250, and 700 kDa) were prepared and characterized as novel stabilizers. For the obtained four types of morphologically distinct particles, the complex particles formed by CMC (0.9 DS and 250 kDa) showed cluster structures with an average size of 1.271 μm, equally biphasic wettability with three-phase contact angles of 91.5°, and the highest diffusion rate at the oil-water interface. HIPPEs stabilized by these particles exhibited more elastic behavior due to the smaller tanδ and higher viscosity, as well as excellent thixotropic recovery properties and stability against heating, storage, and freeze-thawing. Furthermore, confocal laser scanning microscopy verified that these particles formed a dense interfacial layer around the oil droplets, which could resist flocculation and coalescence between oil droplets during in vitro digestion. The improved bioaccessibility of curcumin-loaded HIPPEs made these delivery systems potentially apply in functional foods.
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Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.
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Cheng T, Tian Y, Liu C, Yang H, Wang Z, Xu M, Guo Z, Zhou L. Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes. Int J Biol Macromol 2024; 269:131770. [PMID: 38688793 DOI: 10.1016/j.ijbiomac.2024.131770] [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: 01/21/2024] [Revised: 04/08/2024] [Accepted: 04/20/2024] [Indexed: 05/02/2024]
Abstract
Poor storage stability limits the application of liquid diabetes formula food for special medical purposes (L-D-FSMP) in maintaining blood sugar stability in diabetic patients. This work aims to improve the stability of L-D-FSMP by adjusting the ratio of xanthan gum (XG) and carrageenan (CG) in casein (CA)-XG-CG ternary complex. The centrifugal sedimentation rate results showed that the compound ratio of XG and CG had a greater impact on L-D-FSMP storage stability. Transmission electron microscopy (TEM) results showed that the combination of CA, XG and CG occurred. Fourier transform infrared spectroscopy (FTIR) results showed that CA, XG and CG were mainly combined through hydrogen bonds and ionic bonds to form a CA-XG-CG ternary complex. When the ratio of XG and CG was 1:1, the number of disulfide bonds was the largest. The results of three-phase contact angle and emulsifying ability confirmed that when the ratio of XG and CG was 1:1, CA-XG-CG had the strongest emulsifying ability. The particle size distribution and zeta-potential results showed that when the ratio of XG and CG was 1:1, L-D-FSMP had the narrowest particle size distribution range and the strongest stability. These results may provide valuable information for the production of stable L-D-FSMP.
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Affiliation(s)
- Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yachao Tian
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hong Yang
- Libang Clinical Nutrition Co., Ltd., Xi'an, Shanxi 710065, China
| | - Zhongjiang Wang
- Agricultural Products Processing Design Institute, Hainan Academy of Agricultural Sciences, Haikou, Hainan 571100, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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6
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Ye J, Hua X, Shao X, Yang R. Acid-induced conformation regulation of peanut polysaccharide and its effect on stability and digestibility of oil-in-water emulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2704-2717. [PMID: 37997448 DOI: 10.1002/jsfa.13155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/28/2023] [Accepted: 11/23/2023] [Indexed: 11/25/2023]
Abstract
BACKGROUND Developing the stable and healthy emulsion-based food is in accord with the needs of people for health. In the present study, acidification at pH 3.0 of peanut polysaccharide (APPSI) was employed to regulate its conformation and further improve its advantages in preparing oil-in-water emulsion. RESULTS The results indicated that acidification induced conversion of PPSI aggregates into linear chains. Increasing concentration promoted formation of cross-linked network structure shown in transmission electron microscopy images. Consequently, the viscosity, yield stress, storage modulus and flow activation energy significantly increased, further fabricating gel structure. Moreover, aggregation behavior suggested that more exposed proteins were involved in gel structure, thereby forming many hydrophobic cores as verified by fluorescence spectroscopy of pyrene. Afterwards, emulsion characteristics indicated that APPSI produced strong and thick steric hindrance around oil droplets and the coil-like interweaved chains locked the continuous phase, bringing strong elasticity and resistance to stress and creaming. Meanwhile, the lower fatty acid in APPSI-emulsion was released after simulated gastrointestinal digestion, mainly as a result of the high retention ratio of emulsion droplets. Furthermore, the elastic and viscous Lissajous curves suggested that the structure strength of APPSI-emulsion was similar to that of the salad dressing within the strain 53.22%. CONCLUSION The conformation of PPSI after acidification at pH 3.0 was suitable for preparing the stable emulsion. The obtained emulsion could resist digestion and maintain a strong structure, comprising a cholesterol-free and low-fat salad dressing substitute. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jianfen Ye
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingfeng Shao
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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7
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Xie H, Sha XM, Yuan P, Li JL, Hu ZZ, Tu ZC. Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid. Front Nutr 2024; 11:1343394. [PMID: 38571750 PMCID: PMC10987959 DOI: 10.3389/fnut.2024.1343394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Accepted: 02/26/2024] [Indexed: 04/05/2024] Open
Abstract
In this work, the effect of the addition of γ-polyglutamic acid (γ-PGA) on the rheology, physicochemical properties, and microstructure of fish gelatin (FG) emulsion gel was investigated. Samples of the emulsion gel were evaluated for rheological behavior and stability prior to gelation. The mechanical properties and water-holding capacity (WHC) of the emulsion were determined after gelation. The microstructure of the emulsion gel was further examined using confocal laser scanning microscopy (CLSM). The results indicated a gradual increase in the apparent viscosity and gelation temperature of the emulsion at a higher concentration of γ-PGA. Additionally, frequency scan results revealed that on the addition of γ-PGA, FG emulsion exhibited a stronger structure. The emulsion containing 0.1% γ-PGA exhibited higher stability than that of the control samples. The WHC and gel strength of the emulsion gel increased on increasing the γ-PGA concentration. CLSM images showed that the addition of γ-PGA modified the structure of the emulsion gel, and the droplets containing 0.1% γ-PGA were evenly distributed. Moreover, γ-PGA could regulate the droplet size of the FG emulsion and its size distribution. These findings suggest that the viscoelasticity and structure of FG emulsion gels could be regulated by adjusting the γ-PGA concentration. The γ-PGA-modified FG emulsion gel also exhibited improved rheology and physicochemical properties. The results showed that γ-PGA-modified FG emulsion gel may find potential applications in food, medicine, cosmetics, and other industries.
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Affiliation(s)
- Huan Xie
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Xiao-Mei Sha
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun, Jiangxi, China
| | - Ping Yuan
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Jia-Le Li
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Zi-Zi Hu
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering & College of Life Science, Jiangxi Normal University, Nanchang, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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8
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Fei S, Li Y, Liu K, Wang H, Abd El-Aty AM, Tan M. Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers. Int J Biol Macromol 2024; 258:128805. [PMID: 38104682 DOI: 10.1016/j.ijbiomac.2023.128805] [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: 08/05/2023] [Revised: 11/28/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
The growing prevalence of dysphagia among the aging population presents a significant challenge. Many highly nutritious foods, like salmon, are often unsuitable for the elderly due to their firm texture when heated. To address this concern, a combination of salmon myofibrillar protein (SMP), Konjac glucomannan (KGM), and different emulsion fillers-such as oil droplets, octenyl succinic anhydride (OSA)-modified potato starch emulsion, and high methoxylated pectin (HMP) emulsions-was selected to enhance the network of salmon protein gels with the aims to create potential applications as dysphagia-friendly foods. The International Dysphagia Dietary Standardization Initiative (IDDSI) test indicated that all gel samples were classified as level 5. The OSA-SMP-KGM gel exhibited notably higher cohesiveness (P < 0.05), reduced adhesion, and enhanced mouthfeel. The OSA-SMP-KGM gel exhibited a smooth surface and excellent water retention (92.4 %), rendering it suitable for individuals with swallowing difficulties, particularly those prone to experiencing dry mouth. The yield stress of OSA-SMP-KGM gel was 594.14 Pa and stable structure was maintained during chewing and swallowing (γe/γv = 62.5). This study serves as a valuable reference for developing salmon-based products that are not only highly nutritious but also fulfill the criteria for a desirable swallowing texture.
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Affiliation(s)
- Siyuan Fei
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Kangjing Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey.
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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9
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Wang Y, Pang C, Mohammad-Beigi H, Li X, Wu Y, Lin MKTH, Bai Y, Møller MS, Svensson B. Sequential starch modification by branching enzyme and 4-α-glucanotransferase improves retention of curcumin in starch-alginate beads. Carbohydr Polym 2024; 323:121387. [PMID: 37940281 DOI: 10.1016/j.carbpol.2023.121387] [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: 06/01/2023] [Revised: 08/30/2023] [Accepted: 09/11/2023] [Indexed: 11/10/2023]
Abstract
A new super-branched amylopectin with longer exterior chains was produced from normal maize starch by modification with branching enzyme followed by 4-α-glucanotransferase, and applied for co-entrapment of a curcumin-loaded emulsion in alginate beads. The network structure of the gel beads was obtained with Ca2+-cross-linked alginate and a modest load of retrograded starch. The dual enzyme modified starch contained more and longer α-1,6-linked branch chains than single enzyme modified and unmodified starches and showed superior resistance to digestive enzymes. Alginate beads with or without starch were of similar size (1.69-1.74 mm), but curcumin retention was improved 1.4-2.8-fold in the presence of different starches. Thus, subjecting the curcumin-loaded beads to in vitro simulated gastrointestinal digestion resulted in retention of 70, 43 and 22 % of the curcumin entrapped in the presence of modified, unmodified, or no starch, respectively. Molecular docking provided support for curcumin interacting with starch via hydrogen bonding, hydrophobic contacts and π-π stacking. The study highlights the potential of utilizing low concentration of dual-enzyme modified starch with alginate to create a versatile vehicle for controlled release and targeted delivery of bioactive compounds.
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Affiliation(s)
- Yu Wang
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Chengfang Pang
- Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Hossein Mohammad-Beigi
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Xiaoxiao Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yazhen Wu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Marie Karen Tracy Hong Lin
- National Center for Nanofabrication and Characterization, Technical University of Denmark, Kgs. Lyngby DK-2800, Denmark
| | - Yuxiang Bai
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Marie Sofie Møller
- Applied Molecular Enzyme Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
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10
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Yu J, Zhang Y, Zhang R, Gao Y, Mao L. Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel. Int J Biol Macromol 2024; 254:127815. [PMID: 37918613 DOI: 10.1016/j.ijbiomac.2023.127815] [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: 08/31/2023] [Revised: 10/21/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m). Microstructural observation suggested that the HIPEs were of O/W type with droplets packed tightly. With the increase in BW content (0-4 %), the particle size (4-7 μm) and ζ-potential (-25 ~ -30 mV) of the HIPEs were first decreased and then increased. Stability analysis revealed that the addition of BW effectively improved emulsion stability against centrifugation, freeze-thawing, changes in pH and ionic strength, and the HIPE with 2 % BW presented the best stability. Rheological tests indicated that the HIPEs with higher content of BW exhibited higher storage modulus, solid-like properties, and shear thinning behaviors. Creep-recovery results implied that the oleogelation enhanced the structure of HIPEs and improved the deformation resistance of the systems. When subjected to light and heat, oleogel-in-water HIPEs showed advantages in protecting β-carotene from degradation, and β-carotene in the HIPEs with 2 % BW had the lowest degradation rate. These findings suggested that gelation of oil phase could improve the stability of HIPEs and the encapsulation capability, which would be meaningful for the development of novel healthy food.
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Affiliation(s)
- Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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11
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Cheng Y, Ye A, Singh H. Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions. Curr Res Food Sci 2023; 8:100674. [PMID: 38283161 PMCID: PMC10818200 DOI: 10.1016/j.crfs.2023.100674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/26/2023] [Accepted: 12/28/2023] [Indexed: 01/30/2024] Open
Abstract
Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p > 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G') of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G' of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G' of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.
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Affiliation(s)
- Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
- Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New Zealand
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12
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Hashemi B, Assadpour E, Zhang F, Jafari SM. A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels). Adv Colloid Interface Sci 2023; 322:103051. [PMID: 37981462 DOI: 10.1016/j.cis.2023.103051] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/21/2023]
Abstract
A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite material's structures either consist of a network of aggregated emulsion droplets or a polymeric gel matrix that contains emulsion droplets. The product's rheological signature can be used to determine how effective it is for a specific application. The interactions between these structured system's separate components and production process, however, have a substantial impact on their rheological imprint. Therefore, rational comprehension of interdependent elements, their structural configurations, and the resulting characteristics of a system are essential for accelerating our progress techniques as well as for fine-tuning the technological and functional characteristics of the finished product. This article presents a comprehensive overview of the mechanisms and procedures of producing EGs (i.e., cold-set and heat-set) in order to determine the ensuing rheological features for various commercial applications, such as food systems. It also describes the influence of these methods on the rheological and textural characteristics of the EGs. Diverse preparation methods are the cause of the rheological-property correlations between different EGs. In many ways, EGs can be produced using various matrix polymers, processing techniques, and purposes. This may lead to various EG matrix structures and interactions between them, which in turn may affect the composition of EGs and ultimately their textural and rheological characteristics.
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Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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13
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Gómez Hoyos C, Botero LD, Flórez-Caro A, Velásquez-Cock JA, Zuluaga R. Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties. Polymers (Basel) 2023; 15:4157. [PMID: 37896401 PMCID: PMC10610805 DOI: 10.3390/polym15204157] [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: 08/17/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence. Prevention against this destabilization mechanism is significantly lower than against coalescence. In this research, the rheological properties of nanocellulose from cocoa shell, a by-product of the chocolate industry, were controlled through isolation treatments to produce nanocellulose with a higher degree of polymerization (DP) and a stronger three-dimensional network. This nanocellulose was used at concentrations of 0.7 and 1.0 wt %, to develop cocoa butter in-water Pickering emulsion using a high shear mixing technique. The emulsions remained stable for more than 15 days. Nanocellulose was characterized using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), hot water and organic extractives, atomic force microscopy (AFM), degree of polymerization (DP), and rheological analysis. Subsequently, the emulsions were characterized on days 1 and 15 after their preparation through photographs to assess their physical stability. Fluorescent and electronic microscopy, as well as rheological analysis, were used to understand the physical properties of emulsions.
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Affiliation(s)
- Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Luis David Botero
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Andrea Flórez-Caro
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Jorge Andrés Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Robin Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia;
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14
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Li H, Zhang Y, Liu T, Zhang L, Li M, Li H, Li D, Wang X, Yu J. Transglutaminase, glucono-δ-lactone, and citric acid-induced whey protein isolation-milk fat emulsion gel embedding lutein and its application in processed cheese. J Dairy Sci 2023; 106:6635-6645. [PMID: 37210368 DOI: 10.3168/jds.2022-23097] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Accepted: 04/04/2023] [Indexed: 05/22/2023]
Abstract
In this study, transglutaminase (TG), glucono-δ-lactone (GDL), and citric acid (CA) were used to induce the formation of whey protein isolate (WPI)-milk fat emulsion gels to embed lutein, and the emulsion gels induced in different ways were used for the preparation of processed cheese. The protective effect of emulsion gels induced in different ways on lutein was investigated, and the stability of lutein in emulsion gels and processed cheese was analyzed. The results showed that the acidification rate of CA was higher than that of GDL, which was the key step in acid-induced gels, and that the difference in acidification rate led to differences in gel structure. Compared with the 2 acid inducers (GDL and CA), TG exhibited greater potential for forming gel structures with high strength. The TG-induced emulsion gels showed the best physical stability and the highest embedding efficiency for lutein. After heat treatment (85°C), the GDL-induced emulsion gels had higher retention rate of lutein and showed good thermal stability compared with the CA-induced emulsion gels. The processed cheese added with the TG-induced emulsion gel had higher hardness and springiness compared with the processed cheese added with the other 2 kinds of emulsion gels, whereas the processed cheese added with the CA-induced emulsion gel had a lower density of network structure, showing porosity and a larger aggregated structure, but the highest bioavailability of lutein. These results provide valuable information for the formation of cold-set emulsion gel and provide the possibility for the application of emulsion gel embedding active substances in processed cheese.
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Affiliation(s)
- Hongjuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, China
| | - Yumeng Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, China
| | - Tingting Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, China
| | - Leilei Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, China
| | - Mengfan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, China
| | - Hongbo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, China
| | - Dan Li
- Miao Ke Landuo (Tianjin) Food Technology Co. Ltd., Tianjin Economic-Technological Development Area, Tianjin, 300462, China
| | - Xiaopeng Wang
- Henan Huahuaniu Dairy Co. Ltd., Zhengzhou, 463514, China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, China.
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15
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Lee S, Jo K, Jeong SKC, Choi YS, Jung S. Strategies for modulating the lipid digestion of emulsions in the gastrointestinal tract. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37267158 DOI: 10.1080/10408398.2023.2215873] [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: 06/04/2023]
Abstract
The structural changes in emulsion products can be used to control the bioavailability of fatty acids and lipophilic compounds. After ingestion, lipid droplets undergo breakdown and structural changes as they pass through the gastrointestinal tract. The oil-water interface plays a critical role in modulating the digestive behavior of lipid droplets because changes in the interfacial layer control the adsorption of lipase and bile salts and determine the overall rate and extent of lipid digestion. Therefore, lipid digestibility can be tuned by selecting the appropriate types and levels of stabilizers. The stabilizer can change the lipase accessibility and exposure of lipid substrates, resulting in variable digestion rates. However, emulsified lipids are not only added to food matrixes but are also co-ingested from other dietary components. Therefore, overall consumption behaviors can affect the digestion rate and digestibility of emulsified lipids. Although designing an emulsion structure is challenging, controlling lipid digestion can improve the health benefits of products. Therefore, a thorough understanding of the process of emulsified lipid digestion is required to develop food products that enable specific physiological responses. The targeted or delayed release of lipophilic molecules and fatty acids through emulsion systems has significant applications in healthcare and pharmaceuticals.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Seul-Ki-Chan Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
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16
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Milutinov J, Krstonošić V, Ćirin D, Pavlović N. Emulgels: Promising Carrier Systems for Food Ingredients and Drugs. Polymers (Basel) 2023; 15:polym15102302. [PMID: 37242878 DOI: 10.3390/polym15102302] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 05/03/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Novel delivery systems for cosmetics, drugs, and food ingredients are of great scientific and industrial interest due to their ability to incorporate and protect active substances, thus improving their selectivity, bioavailability, and efficacy. Emulgels are emerging carrier systems that represent a mixture of emulsion and gel, which are particularly significant for the delivery of hydrophobic substances. However, the proper selection of main constituents determines the stability and efficacy of emulgels. Emulgels are dual-controlled release systems, where the oil phase is utilized as a carrier for hydrophobic substances and it determines the occlusive and sensory properties of the product. The emulsifiers are used to promote emulsification during production and to ensure emulsion stability. The choice of emulsifying agents is based on their capacity to emulsify, their toxicity, and their route of administration. Generally, gelling agents are used to increase the consistency of formulation and improve sensory properties by making these systems thixotropic. The gelling agents also impact the release of active substances from the formulation and stability of the system. Therefore, the aim of this review is to gain new insights into emulgel formulations, including the components selection, methods of preparation, and characterization, which are based on recent advances in research studies.
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Affiliation(s)
- Jovana Milutinov
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Veljko Krstonošić
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Dejan Ćirin
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Nebojša Pavlović
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
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17
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Teng C, Campanella OH. A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein. Gels 2023; 9:gels9050393. [PMID: 37232985 DOI: 10.3390/gels9050393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023] Open
Abstract
As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and pea protein isolate. Formulations containing 15% to 70% (w/w) SO were successfully produced without phase inversion. The addition of more SO resulted in pre-gelled emulsions with a more elastic behavior. After the emulsion was gelled in the presence of calcium, the color of the gelled emulsion changed to light yellow, and the formulation containing 70% SO exhibited a color most similar to actual beef fat trimming. The lightness and yellowness values were greatly influenced by the concentrations of both SO and pea protein. Microscopic images revealed that pea protein formed an interfacial film around the oil droplets, and the oil was more tightly packed at higher oil concentrations. Differential scanning calorimetry showed that lipid crystallization of the gelled SO was influenced by the confinement of the alginate gelation, but the melting behavior was like that of free SO. FTIR spectrum analysis indicated a potential interaction between alginate and pea protein, but the functional groups of SO were unchanged. Under mild heating conditions, gelled SO exhibited an oil loss similar to that observed in actual beef trims. The developed product has the potential to mimic the appearance and slow-rendering melting attribute of real animal fat.
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Affiliation(s)
- Chong Teng
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
| | - Osvaldo H Campanella
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
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18
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Ma Y, Lu Y, Wang Y, Gao Y, Mao L. Structural modification of zein-based oil-in-glycerol emulsion gels for improved textural and digestion behaviors. Food Funct 2023; 14:4583-4594. [PMID: 37139605 DOI: 10.1039/d3fo00834g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Zein can dissolve in glycerol, and can be developed into oil-in-glycerol emulsion gels to widen its applications. The current study focused on modulating the structures of zein-based emulsion gels by the addition of a surface active ingredient (Span 20, SP) to improve textural and digestion behaviors. Microstructural observation indicated that the addition of SP replaced zein from the oil-glycerol interface, and allowed a higher level of oil droplet aggregation. After adding SP, the gel hardness decreased from 3.43 ± 0.14 N to 1.62 ± 0.01 N, and the storage modulus also decreased with the increase of SP content. Viscoelasticity of the gels was thermo-responsive, and the presence of SP contributed to a higher recovery of the storage modulus after the heating-cooling process. The addition of SP reduced the oil-binding capacity of zein gel from 97.61 ± 0.19% to 82.00 ± 0.92% and the solvent-binding capacity from 75.97 ± 3.05% to 62.25 ± 0.22%, indicating that the zein network was weakened. Then, gels were mixed with simulated digestive juices to track the changes of gel structures and the release of free fatty acids. The addition of SP accelerated the digestion process, especially intestinal digestion. SP contributed to a higher fluorescence intensity in the digesta, which was a sign of a higher level of digestion of zein. Subsequently, the addition of SP increased the release content of free fatty acids from 4.27 ± 0.71% to 5.07 ± 1.27%. The above findings would be useful in designing zein-based functional food products with favored textural and digestion properties.
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Affiliation(s)
- Yinguo Ma
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yao Lu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yichuan Wang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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19
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Chen XW, Zhang H, Li XX, Sun SD. Edible HIPE-Gels and oleogels formed by synergistically combining natural triterpenoid saponin and citrus dietary fiber. Carbohydr Polym 2023; 305:120499. [PMID: 36737180 DOI: 10.1016/j.carbpol.2022.120499] [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: 09/03/2022] [Revised: 12/14/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022]
Abstract
High-internal-phase emulsion gels (HIPE-Gels) and oleogels were successfully fabricated through synergistically combination of natural triterpenoid Quillaja saponin (QS) and citrus dietary fiber (CDF). The amphiphilic QS significantly lowered the oil-water interface tension; whereas CDF could form compact structure at the interface as well as in the bulk under a hydrogen-bonding interaction with saponin. The combination endowed the emulsion gels with enhanced performance, such as decreasing droplet size, strengthening gel network structure and better viscoelastic. At a very low QS of 0.045 %, stable HIPE-Gels can be produced with 0.3 % CDF, which mainly attributing to the highly viscoelastic fiber networks in continuous phase and thus actively trap the QS-coated emulsion droplets. Consequently, the robust HIPE-Gels were applied as soft template to fabricate oleogels with controlled by QS and CDF loading. These findings proved an effective strategy towards structuring edible liquid oil into healthy gels for alternating saturated and trans fats in foods.
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Affiliation(s)
- Xiao-Wei Chen
- College of Food Science and Engineering, National Engineering Laboratory, Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
| | - Huan Zhang
- College of Food Science and Engineering, National Engineering Laboratory, Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
| | - Xiao-Xiao Li
- College of Food Science and Engineering, National Engineering Laboratory, Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
| | - Shang-De Sun
- College of Food Science and Engineering, National Engineering Laboratory, Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
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20
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Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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21
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Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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22
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Hydrophobic interaction at the O/W interface: Impacts on the interfacial stability, encapsulation and bioaccessibility of polyphenols. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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23
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Xu Y, Li X, Dai Z, Zhang Z, Feng L, Nie M, Liu C, Li D, Zhang M. Study on the relationship between lutein bioaccessibility and in vitro lipid digestion of nanostructured lipid carriers with different interface structures. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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24
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Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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25
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Tang Y, Gao C, Tang X. In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Cao M, Liao L, Zhang X, Chen X, Peng S, Zou L, Liang R, Liu W. Electric field-driven fabrication of anisotropic hydrogels from plant proteins: Microstructure, gel performance and formation mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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27
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Yu J, Li D, Wang LJ, Wang Y. Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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28
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Wang W, Dong Z, Gu L, Wu B, Ji S, Xia Q. Impact of internal aqueous phase gelation on in vitro lipid digestion of epigallocatechin gallate-loaded W 1 /O/W 2 double emulsions incorporated in alginate hydrogel beads. J Food Sci 2022; 87:4596-4608. [PMID: 36102167 DOI: 10.1111/1750-3841.16317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 08/08/2022] [Accepted: 08/11/2022] [Indexed: 11/30/2022]
Abstract
Our objective was to investigate if the internal aqueous phase gelation of Water-in-oil-in-water double emulsions encapsulated in alginate beads would affect their structural stability and lipid hydrolysis during in vitro digestion. Therefore, bioactive molecules such as (-)-epigallocatechin gallate were encapsulated into different types of delivery systems: original double emulsions (as control) and incorporated double emulsions (filled in alginate hydrogel beads), both with non-gelled or gelled internal aqueous phase by locust bean gum and κ-carrageenan. After 2 h of gastric digestion, the gelled original emulsions showed smaller mean droplet diameters and less coalescence during the in vitro simulated gastrointestinal digestion compared to the non-gelled original emulsions. For the incorporated emulsions, oil droplets released from beads aggregated under intestinal conditions, and the rate of lipolysis was delayed. Interestingly, the internal aqueous phase gelation also impacted the rate and cumulative amount of free fatty acids (FFA) released. PRACTICAL APPLICATION: The combination of incorporating (-)-epigallocatechin gallate-loaded double emulsions into the alginate hydrogel matrix and gelling the internal aqueous phase was a benefit to regulating the rate and extent of lipid digestion for specific applications in foods, such as to control blood lipid levels and appetite.
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Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Zhe Dong
- Department of Chemical and Pharmaceutical Engineering, Southeast University ChengXian College, Nanjing, China
| | - Liyuan Gu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Bi Wu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
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29
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Zhang Y, Zhao W, Xing Z, Zhu B, Hou R, Zhang J, Li T, Zhang Z, Wang H, Li Z. Study on the binding behavior and functional properties of soybean protein isolate and β-carotene. Front Nutr 2022; 9:984490. [PMID: 36159458 PMCID: PMC9493324 DOI: 10.3389/fnut.2022.984490] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 08/15/2022] [Indexed: 11/13/2022] Open
Abstract
This study focused on the non-covalent interaction between soybean protein isolate (SPI) and β-carotene (BC). The conformational changes of SPI with β-carotene in varying proportions (BC/SPI: 2%, 4%, 6%, 8%, and 10%) were investigated by multi-spectroscopy and molecular docking. Results showed that the quenching mode is static quenching and binding affinity increased with temperature. The stoichiometry was 1:1, indicating there was only one binding site in SPI. The binding was based on entropy and primarily driven by hydrophobic interactions and its binding constant was in the order of 104 L⋅mol–1. The addition of the β-carotene affected the secondary structure of SPI resulting in an increase in α-Helix and a decrease in random coil and β-turn content, indicating protein aggregated and hydrophobic interactions occurred. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) verified that no new larger molecular weight substance was formed and no covalent interaction existed. Molecular docking corroborated that electrostatic and hydrophobic interactions were both involved in the formation of complexes, where hydrophobic interaction was the dominant one. Moreover, β-carotene improved 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, foaming capacity, and emulsifying stability of SPI. These findings provide useful information about the interaction mechanism of SPI and β-carotene, which contributes to the further development and application of SPI products rich in β-carotene in the food industry.
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Affiliation(s)
- Yating Zhang
- College of Healthy Science and Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- *Correspondence: Yating Zhang,
| | - Wenqi Zhao
- College of Healthy Science and Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Zhuqing Xing
- College of Healthy Science and Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Beibei Zhu
- College of Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Ruiyang Hou
- College of Healthy Science and Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Junxi Zhang
- College of Healthy Science and Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Taoran Li
- College of Healthy Science and Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Zifan Zhang
- College of Healthy Science and Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Hongwu Wang
- College of Healthy Science and Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Zheng Li
- College of Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Zheng Li,
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30
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Xie Y, Yu X, Wang Y, Yu C, Prakash S, Zhu B, Dong X. Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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31
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The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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32
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Sun C, Zhang M, Zhang X, Li Z, Guo Y, He H, Liang B, Li X, Ji C. Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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33
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Calligaris S, Moretton M, Melchior S, Mosca AC, Pellegrini N, Anese M. Designing food for the elderly: the critical impact of food structure. Food Funct 2022; 13:6467-6483. [PMID: 35678510 DOI: 10.1039/d2fo00099g] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Ageing is an unavoidable progressive process causing many changes of the individual life. However, if faced in an efficient way, living longer in a healthy status could be an opportunity for all. In this context, food consumption and dietary patterns are pivotal factors in promoting active and healthy ageing. The development of food products tailored for the specific needs of the elderly might favour the fulfilment of nutritionally balanced diets, while reducing the consequences of malnutrition. To this aim, the application of a food structure design approach could be particularly profitable, being food structure responsible to the final functionalities of food products. In this narrative review, the physiological changes associated to food consumption occurring during ageing were firstly discussed. Then, the focus shifted to the possible role of food structure in delivering target functionalities, considering food acceptability, digestion of the nutrients, bioactive molecules and probiotic bacteria.
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Affiliation(s)
- Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
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34
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Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107905] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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35
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Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode. Polymers (Basel) 2022; 14:polym14102054. [PMID: 35631936 PMCID: PMC9144504 DOI: 10.3390/polym14102054] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 05/05/2022] [Accepted: 05/16/2022] [Indexed: 11/17/2022] Open
Abstract
The effect of ultrasonic frequency mode (mono, dual and tri-frequency) and ultrasonic power (0–300 W) on structural properties (intrinsic fluorescence and sulfhydryl content) of whey protein was studied. Emulsions prepared with modified whey protein were used to form the heat-set gels, and the properties of whey protein emulsion gels (WPEG) and their digestion were investigated. The textural and rheological properties of WPEG prepared using whey protein pretreated by mono and dual-frequency ultrasound at the power between 180–240 W were enhanced, while those of WPEG prepared with whey protein pretreated by triple-frequency above the power of 180 W were declined. WPEG prepared using whey protein pretreated by dual-frequency ultrasound (DFU) with the power of 240 W had the highest hardness and storage modulus which were 3.07 and 1.41 times higher than the control. The microstructure of WPEG prepared using DFU pretreated whey protein showed homogeneous and denser networks than those of the control according to the results of confocal laser scanning microscope (CLSM). The modification in the microstructure and properties of the WPEG prepared using DFU pretreated whey protein delayed the protein disintegration during the first 30 min of gastric digestion when compared with control. Whereas the release rate of free amino group of the WPEG prepared using whey protein modified by ultrasonic pretreatment increased during the intestinal phase when compared with that of control. The results indicated that using dual-frequency ultrasound to modify whey protein is more efficient in improving the properties of WPEG, and ultrasonic power should be considered during the application of ultrasound pretreatment in producing protein gels. The fine network of WPEG prepared with whey protein pretreated by ultrasound resulted in better hardness and storage modulus. Partially unfolding of the protein induced by ultrasound pretreatment might make the whey protein more susceptible to the digestive enzyme. Our results could provide new insights for using ultrasound as the potential processing tool on designing specific protein emulsion gels as the delivery system for nutrients.
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36
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Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107485] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery. Carbohydr Polym 2022; 283:119158. [DOI: 10.1016/j.carbpol.2022.119158] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 11/24/2022]
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38
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Yue J, Chen X, Yao X, Gou Q, Li D, Liu H, Yao X, Nishinari K. Stability improvement of emulsion gel fabricated by Artemisia sphaerocephala Krasch. polysaccharide fractions. Int J Biol Macromol 2022; 205:253-260. [PMID: 35183599 DOI: 10.1016/j.ijbiomac.2022.02.069] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 02/06/2022] [Accepted: 02/12/2022] [Indexed: 12/22/2022]
Abstract
Artemisia sphaerocephala Krasch. polysaccharide (ASKP) contained two fractions of 60P and 60S with different molecular weight. It was found the potential performance of interface adsorption and gelation activities for the high molecular weight of 60P in comparison with low molecular weight of 60S. The emulsion stability and droplets filling in gel network was highly dependent on the medium chain triglyceride (MCT) concentrations. The emulsion gels fabricated through a complexation of 60P and gelatin or collagen peptides exhibited significantly improved emulsifying activity and gel strength at higher concentration of MCT. Gelatin or collagen peptide could be adsorbed on the droplets interface and interact with 60P in gel matrix, thus presenting an active filling. However, 60P based emulsion gel complexed with pullulan contributed to a lower strength than hydrogel, which was probably due to the existence of spaces between droplets and gel matrix, weakening the stability of gel network, considered as an inactive filling.
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Affiliation(s)
- Jianxiong Yue
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Xiaoyu Chen
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China.
| | - Qingxia Gou
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Dan Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Huabing Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Xiaoxue Yao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
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39
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High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107332] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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40
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Zhao X, Li D, Wang LJ, Wang Y. Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content. Carbohydr Polym 2022; 281:119061. [DOI: 10.1016/j.carbpol.2021.119061] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 11/28/2022]
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41
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Facile synthesis of zein-based emulsion gels with adjustable texture, rheology and stability by adding β-carotene in different phases. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107178] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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42
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Ge A, Iqbal S, Chen XD. Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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43
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Zhang M, Yin L, Yan W, Gao C, Jia X. Preparation and Characterization of a Novel Soy Protein Isolate-Sugar Beet Pectin Emulsion Gel and Its Application as a Multi-Phased Nutrient Carrier. Foods 2022; 11:foods11030469. [PMID: 35159619 PMCID: PMC8833956 DOI: 10.3390/foods11030469] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/27/2022] [Accepted: 02/03/2022] [Indexed: 02/06/2023] Open
Abstract
Emulsion gel, a novel oral delivery carrier, provides the possibility to co-load hydrophilic and lipophilic nutrients simultaneously. In this study, duo-induction methods of laccase and glucono-δ-lactone (L&GDL) or laccase and transglutaminase (L&MTG) were used to prepare the soy protein isolate-sugar beet pectin (SPI-SBP) emulsion gel. The textural data of the emulsion gel was normalized to analyze the effect of different induction methods on the gel property of the SPI-SBP emulsion gels. The characterization studies showed the structure of L&MTG emulsion gel was denser with a lower swelling ratio and reduced degree of digestion, compared with L&GDL emulsion gel. Moreover, the release profiles of both β-carotene and riboflavin co-loaded in the SPI-SBP emulsion gels were correlated to the digestion patterns of the gel matrix; the controlled-release of encapsulated functional factors was regulated by a gel network induced by different induction methods, mainly due to the resulting porosity of the structure and swelling ratio during digestion. In conclusion, SPI-SBP emulsion gels have the capability of encapsulating multiple functional factors with different physicochemical properties.
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44
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Shen P, Zhao M, Zhou F. Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.10.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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45
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Zhang S, Jiang Y, Zhang S, Chen L. Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants. Gels 2022; 8:gels8020079. [PMID: 35200460 PMCID: PMC8871780 DOI: 10.3390/gels8020079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 01/22/2022] [Accepted: 01/25/2022] [Indexed: 12/07/2022] Open
Abstract
Emulsions of peanut and soy proteins, including their major components (arachin, conarachin, glycinin and β−conglycinin), were prepared by ultrasonication (300 W, 20 min) at a constant protein concentration (4%, w/v) and oil fraction (30%, v/v). These emulsions were then induced by CaCl2, transglutaminase (TGase) and glucono-δ-lactone (GDL) to form emulsion gels. The optimum coagulant concentrations were obtained for peanut and soy protein-stabilized emulsion gels, such as CaCl2 (0.15 and 0.25 g/dL, respectively), TGase (25 U/mL) and GDL (0.3% and 0.5%, w/v, respectively). For the CaCl2-induced emulsion gels, the hardness of the β−conglycinin gel was the highest, whereas that of the conarachin gel was the lowest. However, when TGase and GDL were used as coagulants, the strength of the conarachin emulsion gel was the best. For the GDL-induced emulsion gels, microstructural analysis indicated that the conarachin gel showed more homogeneous and compact structures. The gelation kinetics showed that the storage modulus (G′) of all the GDL-induced emulsions increased sharply except for the arachin-stabilized emulsion. The interactive force nature varied between conarachin and arachin emulsion gels. This work reveals that peanut conarachin could be used as a good protein source to produce emulsion gels when suitable coagulants are selected.
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46
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Zhang Y, Lu Y, Zhang R, Gao Y, Mao L. Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106995] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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47
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48
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Li X, Fan L, Liu Y, Li J. New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Crit Rev Food Sci Nutr 2021; 63:1564-1586. [PMID: 34407718 DOI: 10.1080/10408398.2021.1965953] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
3D printing technology has been widely used in food processing with its advantages of customized food design, personalized nutrition design, and simplified food supply chain. Food emulsion gels have application value and prospects in food 3D printing due to their promising properties, including biodegradability, biocompatibility, as well as dual characteristics of emulsions and biopolymer gels. Food emulsion gels with appropriate mechanical properties, as a new type of food inks, expand the types and functions of the inks. However, food emulsion gels without adequate reinforced mechanical properties may suffer from defects in shape, texture, mouthfeel, and functionality during 3D printing and subsequent applications. Therefore, it is necessary to summarize the strategies to improve the mechanical properties of food emulsion gels. According to the methods of characterizing the mechanical properties of emulsion gels, this article summarizes four strategies for improving the mechanical properties of emulsion gels through two ways: inside-out (reinforcement of interface and reinforcement of cross-linking) and outside-in (physical approaches and environmental regulations), as well as their basic mechanisms. The application status and future research trends of emulsion gels in food 3D printing are finally discussed.
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Affiliation(s)
- Xueqing Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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49
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Mao C, Wu J, Cheng Y, Chen T, Ren X, Ma H. Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios. Food Funct 2021; 12:5927-5939. [PMID: 34031682 DOI: 10.1039/d1fo00653c] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Incorporating protein emulsified droplets into protein gels as active fillers have attracted much attention. However, using animal and plant protein mixtures emulsified droplets as the filler is lacking. We investigated the effect of emulsified droplets covered by potato protein (PP) and whey protein (WP) mixtures of different ratios (10/0, 9/1, 7/3, 5/5, 3/7, 1/9, 0/10) on mechanical, microstructural characteristics and digestion of emulsion-filled WP gels (EFWG). The results showed that the particle size of emulsified droplets increased with the enhancement of PP ratio, whereas their ζ-potential value decreased. Increasing the PP ratio improved the elastic moduli (G'), fracture stress and hardness of EFWG, while lowered the water holding capacity and swelling ratios of EFWG. Confocal laser scanning microscopy revealed that a higher PP ratio leads to a thicker gel skeleton and fine network. Although the enhancement of the PP ratio decreased disulfide bond content in EFWG, it improved the hydrogen bond and total non-covalent interactions in EFWG. Increased PP in filling emulsions delayed the release rate of the free amino group and free fatty acid during digestion. Moreover, the presence of NaCl improved the gel properties and digestion of EFWG. The findings of this study may provide information for developing new WP gel products with specific digestion rates.
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Affiliation(s)
- Chao Mao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Juan Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Tian Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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