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Sun C, Wang S, Xu Y, Wang S, Zhou D, Liu H. Enhancing Lactobacillus plantarum delivery: Impact of gluconolactone concentration on high-internal-phase emulsion gels and gastrointestinal viability. Food Chem 2024; 455:139928. [PMID: 38850974 DOI: 10.1016/j.foodchem.2024.139928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/18/2024] [Accepted: 05/30/2024] [Indexed: 06/10/2024]
Abstract
In this study, the impact of Gluconolactone (GDL) concentration on the formation of high-internal-phase emulsion gels (HIPEGs) and the gastrointestinal digestive viability of Lactobacillus plantarum encapsulated within these HIPEGs were demonstrated. Increasing GDL concentrations led to cross-linking of particles at the oil-water interface, thereby stabilizing smaller oil droplets. The addition of GDL to HIPEs results in a significant increase in the secondary structure of SPI, specifically in β-sheet and β-turn formations, accompanied by a reduction in α-helix percentage. This alteration enhanced the binding effect of protein on water, leading to changes in intermolecular force. Notably, HIPEGs containing 3.0% GDL demonstrated superior encapsulation efficiency and delivery efficiency, reaching 99.0% and 84.5%, respectively. After 14 d of continuous zebrafishs feeding, the intestinal viable cells count of Lactobacillus plantarum reached 1.18 × 107 CFU/mL. This finding supports the potential use of HIPEGs as a probiotic delivery carrier, effectively enhancing the intestinal colonization rate.
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Affiliation(s)
- Chenyuan Sun
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China..
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China..
| | - Yan Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Dayu Zhou
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
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2
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He X, Qin Y, Liu H, Cheng K, Yang W, Qin X. Dual-Responsive "Egg-Box" Shaped Microgel Beads Based on W 1/O/W 2 Double Emulsions for Colon-Targeted Delivery of Synbiotics. Foods 2024; 13:2163. [PMID: 39063247 PMCID: PMC11275271 DOI: 10.3390/foods13142163] [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: 06/03/2024] [Revised: 07/02/2024] [Accepted: 07/06/2024] [Indexed: 07/28/2024] Open
Abstract
In this study, for enhancing the resistance of probiotics to environmental factors, we designed a microgel beads delivery system loaded with synbiotics. Multiple droplets of W1/O/W2 emulsions stabilized with zein-apple pectin hybrid nanoparticles (ZAHPs) acted as the inner "egg," whereas a three-dimensional network of poly-L-lysine (PLL)-alginate-CaCl2 (Ca) crosslinked gel layers served as the outermost "box." ZAHPs with a mass ratio of 2:1 zein-to-apple pectin showed excellent wettability (three-phase contact angle = 89.88°). The results of the ζ-potentials and Fourier transform infrared spectroscopy demonstrate that electrostatic interaction forces and hydrogen bonding were the main forces involved in the formation of ZAHPs. On this basis, we prepared W1/O/W2 emulsions with other preparation parameters and observed their microstructures by optical microscopy and confocal laser scanning microscope. The multi-chambered structures of W1/O/W2 emulsions were successfully visualized. Finally, the W1/O/W2 emulsions were coated with PLL-alginate-Ca using the solution extrusion method. The results of the in vitro colonic digestion stage reveal that the survival rate of probiotics in the microgel beads was about 75.11%, which was significantly higher than that of the free. Moreover, probiotics encapsulated in microgel beads also showed positive storage stability. Apple pectin would serve as both an emulsifier and a prebiotic. Thus, the results indicate that the "egg-box" shaped microgel beads, designed on the basis of pH-sensitive and enzyme-triggered mechanisms, can enhance the efficiency of probiotics translocation in the digestive tract and mediate spatiotemporal controlled release.
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Affiliation(s)
- Xian He
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China; (X.H.); (Y.Q.); (H.L.); (K.C.); (W.Y.)
| | - Yunyun Qin
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China; (X.H.); (Y.Q.); (H.L.); (K.C.); (W.Y.)
| | - Haoyue Liu
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China; (X.H.); (Y.Q.); (H.L.); (K.C.); (W.Y.)
| | - Kang Cheng
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China; (X.H.); (Y.Q.); (H.L.); (K.C.); (W.Y.)
- First Clinical Medical College, Anhui Medical University, Hefei 230032, China
| | - Wanshui Yang
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China; (X.H.); (Y.Q.); (H.L.); (K.C.); (W.Y.)
| | - Xinsheng Qin
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China; (X.H.); (Y.Q.); (H.L.); (K.C.); (W.Y.)
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3
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Gu Q, Jiang Z, Li K, Li Y, Yan X, McClements DJ, Ma C, Liu F. Effectiveness of probiotic- and fish oil-loaded water-in-oil-in-water (W 1/O/W 2) emulsions at alleviating ulcerative colitis. Food Funct 2024; 15:5797-5812. [PMID: 38747250 DOI: 10.1039/d4fo00258j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
Ulcerative colitis (UC) is a common chronic inflammatory disease that causes serious harm to human health. Probiotics have the effect of improving UC. This study evaluated the preventative potential of water-in-oil-in-water (W1/O/W2) emulsions containing both probiotics and fish oil on UC and associated anxiety-like behavior using a mice model. UC model was established in mice by administering dextran sulfate sodium salt (DSS). Free probiotics, probiotic-loaded emulsions, or fish oil and probiotic co-loaded emulsions were then orally administered to the mice. Various bioassays, histological studies, 16s rDNA gene sequencing, and behavioral experiments were conducted to assess changes in the intestinal environment, microbiota, and anxiety-like behavior of the mice. The fish oil and probiotic co-loaded emulsions significantly reduced the inflammatory response by enhancing tight junction protein secretion (ZO-1, Occludin, and Claudin-1), inhibiting pro-inflammatory factors (TNF-α, and IL-1β), and promoting short-chain fatty acids (SCFAs) production. These emulsions also modified the gut microbiota by promoting beneficial bacteria and suppressing pathogenic bacteria, thereby restoring a balanced gut microbiota. Notably, the emulsions containing both probiotics and fish oil also ameliorated anxiety-like behavior in the mice. The co-delivery of probiotics and fish oil using W1/O/W2 emulsions has shown significant promise in relieving UC and its associated anxiety-like behavior. These findings provide novel insights into the development of advanced therapeutic strategies for treating UC.
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Affiliation(s)
- Qingzhuo Gu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China.
| | - Zhaowei Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China.
| | - Kun Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China.
| | - Yueting Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China.
| | - Xiaojia Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China.
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China.
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Liang B, Feng S, Zhang X, Ye Y, Sun C, Ji C, Li X. Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition. Int J Biol Macromol 2024; 271:132512. [PMID: 38795879 DOI: 10.1016/j.ijbiomac.2024.132512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/24/2024] [Accepted: 05/17/2024] [Indexed: 05/28/2024]
Abstract
Emulsion micro-gels exhibit significant potential as functional ingredients for modifying food texture, replacing saturated fats, or serving as templates for the controlled release of bioactive compounds. Structural design principles are being applied more frequently to develop innovative emulsion micro-gels. In this paper, whey protein concentrate (WPC), κ-carrageenan and sodium alginate (SA) were utilized for preparing emulsion micro-gels. To reveal the regulation mechanism of the structural and physicochemical properties of emulsion micro-gels on lipid digestion, the influence of SA additions on the structural, physicochemical properties and in vitro digestion behavior of κ-carrageenan/WPC-based emulsion micro-gel were explored. The FTIR results suggest that the emulsion micro-gels are formed through non-covalent interactions. With the increase of SA addition (from 0.7 g/100 mL to 1.0 g/100 mL), the decreased mean droplet size, the increased hardness, elasticity indexes, and water holding capacity, the reduced the related peak times all indicated that the emulsion micro-gels exhibit enhanced rheological, stability, and mechanical properties. It can be concluded from the microstructure, particle size distribution of the emulsion micro-gels during simulated digestion and free fatty acid release that both κ-carrageenan/WPC-based emulsion micro-gel and κ-carrageenan/WPC/SA-based emulsion micro-gel can inhibit lipid digestion due to the ability to maintain structural stability and hindering the penetration of bile salts and lipase through the hydrogel networks. And the ability is regulated by the binding properties the gel matrix and oil droplets, which determine the structure and physicochemical properties of emulsion micro-gels. The research suggested that the structure of emulsion micro-gels can be modified to produce various lipid digestion profiles. It may be significant for certain practical application in the design of low-fat food and controlled release of bioactive agents.
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Affiliation(s)
- Bin Liang
- College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, 264025, PR China.
| | - Sisi Feng
- College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, 264025, PR China
| | - Xirui Zhang
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Ying Ye
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China.
| | - Changjian Ji
- Department of Physics and Electronic Engineering, Qilu normal university, Jinan, Shandong 250200, PR China
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai, Shandong 264003, PR China
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Wu H, Ding C, Ma X, Gao Z, Liu S, Liu B, Song S. Microencapsulate Probiotics (MP) Promote Growth Performance and Inhibit Inflammatory Response in Broilers Challenged with Salmonella typhimurium. Probiotics Antimicrob Proteins 2024; 16:623-635. [PMID: 37043165 DOI: 10.1007/s12602-023-10074-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/30/2023] [Indexed: 04/13/2023]
Abstract
Antibiotic-resistant bacteria are prevalent in husbandry around the world due to the abuse of antibiotic growth promoters (AGPs); therefore, it is necessary to find alternatives to AGPs in animal feed. Among all the candidates, probiotics are promising alternatives to AGPs against Salmonella infection. The anti-Salmonella effects of three probiotic strains, namely, Lactobacillus crispatus 7-4, Lactobacillus johnsonii 3-1, and Pediococcus acidilactici 20-1, have been demonstrated in our previous study. In this study, we further obtained the alginate beads containing compound probiotics, namely, microencapsulate probiotics (MP), and evaluated its regulatory effect on the health of broilers. We incubated free and microencapsulate probiotics in simulated gastric and intestinal juice for 2 h, and the results showed that compared to free probiotics, encapsulation increased tolerance of compound probiotics in the simulated gastrointestinal condition. We observed that the application of probiotics, especially MP, conferred protective effects against Salmonella typhimurium (S.Tm) infection in broilers. Compared to the S.Tm group, the MP could promote the growth performance (p < 0.05) and reduce the S.Tm load in intestine and liver (p < 0.05). In detail, MP pretreatment could modulate the cecal microflora and upregulate the relative abundance of Lactobacillus and Enterobacteriaceae. Besides, MP could reduce the inflammation injury of the intestine and liver, reduce the pro-inflammatory cytokines (IL-6, TNF-α, IL-1β) expression, and induce of anti-inflammatory cytokine (IL-10) expression. Furthermore, MP could inhibit NLRP3 pathway in ileum, thereby attenuating S.Tm-induced inflammation. In conclusion, MP could be a new feeding supplementation strategy to substitute AGPs in poultry feeding.
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Affiliation(s)
- Huixian Wu
- MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Chenchen Ding
- MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xujie Ma
- MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Zhangshan Gao
- MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Shuhui Liu
- MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Bin Liu
- Management Office of Dafeng, Milu National Nature Reserve, Yancheng, 224136, China
| | - Suquan Song
- MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China.
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6
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Tian Y, Wang S, Li T, Lv J, Zhang X, Oh DH, Fu X. Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3468-3476. [PMID: 38133640 DOI: 10.1002/jsfa.13232] [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: 08/24/2023] [Revised: 11/05/2023] [Accepted: 12/22/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND The use of emulsion gels to protect and deliver probiotics has become an important topic in the food industry. This study used transglutaminase (TGase) to regulate ovalbumin (OVA) to prepare a novel emulsion gel. The effects of OVA concentration and the addition of TGase on the microstructure, rheological properties, water-holding capacity, and stability of the emulsion gels were investigated. RESULTS With the addition of TGase and the increasing OVA, the particle size of the emulsion gels decreased significantly (P < 0.05). The gels with TGase exhibited greater water holding, hardness, and chewiness to some extent by forming a more uniform and stable system. After simulated digestion, the survival rate of Bifidobacterium lactis embedded in OVA emulsion gels improved significantly in comparison with the oil-water mixture as a result of the protective effect of the emulsion gel encapsulation. CONCLUSION By increasing the OVA content and adding TGase, the rheological characteristics, stability, and encapsulation capability of the OVA emulsion gel could be enhanced, providing a theoretical basis for the use of emulsion gels to construct probiotic delivery systems. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yujuan Tian
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shurui Wang
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Tianyun Li
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jiran Lv
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xianli Zhang
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
| | - Xing Fu
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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7
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Hwang W, Lee J, Choi MJ. Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gum. Int J Biol Macromol 2024; 264:130562. [PMID: 38431022 DOI: 10.1016/j.ijbiomac.2024.130562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
This study aims to formulate a stable high internal phase double emulsion (HIPDE) using soybean protein isolate (SPI), gallic acid (GA), and xanthan gum (XG). To prepare HIPDE, W1/O was formulated with the water phase dispersed in the oil phase using polyglycerol polyricinoleate (PGPR) as a stabilizer. Thereafter, W1/O dispersed in W2 (SPI solution) was used. To stabilize the HIPDE, GA was added in W1 (0 or 1 %), XG was added in W2 (0 or 1 %), and the pH of the W phases was adjusted to acidic, neutral, and basic. The samples containing GA in W1 and XG in W2 did not phase out during the storage periods and maintained a higher ζ-potential value, a higher apparent viscosity, and a more sustainable droplet compared to others. These results were derived by the interaction between SPI and XG, SPI and GA, or GA and PGPR. Physicochemical crosslinks were formed, such as gallate-derived groups, SPI-GA complexation (Michael addition, Shiff base reaction), and hydrogen bonding. In conclusion, applying the SPI, GA, and XG to HIPDE would contribute to various industries such as food, medicine, and cosmetics.
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Affiliation(s)
- Woongjun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, South Korea
| | - Jiseon Lee
- Department of Food Science & Biotechnology, Sejong University, Seoul 05006, South Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, South Korea.
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Guo Q, Cui B, Yuan C, Guo L, Li Z, Chai Q, Wang N, Gänzle M, Zhao M. Fabrication of dry S/O/W microcapsule and its probiotic protection against different stresses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2842-2850. [PMID: 38012057 DOI: 10.1002/jsfa.13175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 11/07/2023] [Accepted: 11/28/2023] [Indexed: 11/29/2023]
Abstract
BACKGROUND Encapsulation is commonly used to protect probiotics against harsh stresses. Thus, the fabrication of microcapsules with special structure is critical. In this work, microcapsules with the structure of S/O/W (solid-in-oil-in-water) emulsion were prepared for probiotics, with butterfat containing probiotics as the inner core and with whey protein isolate fibrils (WPIF) and antioxidants (epigallocatechin gallate, EGCG; glutathione, GSH) as the outer shell. RESULTS Based on the high viscosity and good emulsifying ability of WPIF, dry well-dispersed microcapsules were successfully prepared via the stabilization of the butterfat emulsion during freeze-drying with 30-50 g L-1 WPIF. WPIF, WPIF + EGCG, and WPIF + GSH microcapsules with 50 g L-1 WPIF protected probiotics very well against different stresses and exhibited similar inactivation results, indicating that EGCG and GSH exerted neither harm or protection on probiotics. This significantly reduced the harmful effects of antioxidants on probiotics. Almost all the probiotics survived after pasteurization, which was critical for the use of probiotics in other foods. The inactivation values of probiotics in microcapsules were around 1 log in simulated gastric juice (SGJ), about 0.5 log in simulated intestinal juice (SIJ), and around 1 log after 40 days of ambient storage. CONCLUSION Dry S/O/W microcapsule, with butterfat containing probiotics as the inner core and WPIF as the outer shell, significantly increased the resistance of probiotics to harsh environments. This work proposed a preparation method of dry S/O/W microcapsule with core/shell structure, which could be used in the encapsulation of probiotics and other bioactive ingredients.
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Affiliation(s)
- Qianwan Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- Glyn O. Phillips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Qingqing Chai
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Michael Gänzle
- Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
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Xu Y, Yan X, Zheng H, Li J, Wu X, Xu J, Zhen Z, Du C. The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives. Food Chem X 2024; 21:101240. [PMID: 38434690 PMCID: PMC10907187 DOI: 10.1016/j.fochx.2024.101240] [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: 12/01/2023] [Revised: 01/31/2024] [Accepted: 02/17/2024] [Indexed: 03/05/2024] Open
Abstract
Encapsulation technology has been extensively used to enhance the stability, specificity, and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving product quality and reducing production costs. This study presents a comprehensive classification of encapsulation techniques based on the state of different cores (solid, liquid, and gaseous) and offers a detailed description and analysis of these encapsulation methods. Specifically, it introduces the diverse applications of encapsulation technology in food, encompassing areas such as antioxidant, protein activity, physical stability, controlled release, delivery, antibacterial, and probiotics. The potential impact of encapsulation technology is expected to make encapsulation technology a major process and research hotspot in the food industry. Future research directions include applications of encapsulation for enzymes, microencapsulation of biosensors, and novel technologies such as self-assembly. This study provides a valuable theoretical reference for the in-depth research and wide application of encapsulation technology in the food industry.
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Affiliation(s)
- Yaguang Xu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Xinxin Yan
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Haibo Zheng
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Jingjun Li
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Xiaowei Wu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Jingjing Xu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Zongyuan Zhen
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- The Institute of Functional Agriculture (Food) Science and Technology at Yangtze River Delta (iFAST), Chuzhou 239000, China
- Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou 233100, China
| | - Chuanlai Du
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou 233100, China
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10
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Peng X, McClements DJ, Liu X, Liu F. EGCG-based nanoparticles: synthesis, properties, and applications. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38520117 DOI: 10.1080/10408398.2024.2328184] [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: 03/25/2024]
Abstract
(-)-Epigallocatechin-3-gallate (EGCG) is a natural phenolic substance found in foods and beverages (especially tea) that exhibits a broad spectrum of biological activities, including antioxidant, antimicrobial, anti-obesity, anti-inflammatory, and anti-cancer properties. Its potential in cardiovascular and brain health has garnered significant attention. However, its clinical application remains limited due to its poor physicochemical stability and low oral bioavailability. Nanotechnology can be used to improve the stability, efficacy, and pharmacokinetic profile of EGCG by encapsulating it within nanoparticles. This article reviews the interactions of EGCG with various compounds, the synthesis of EGCG-based nanoparticles, the functional attributes of these nanoparticles, and their prospective applications in drug delivery, diagnosis, and therapy. The potential application of nanoencapsulated EGCG in functional foods and beverages is also emphasized. Top-down and bottom-up approaches can be used to construct EGCG-based nanoparticles. EGCG-based nanoparticles exhibit enhanced stability and bioavailability compared to free EGCG, making them promising candidates for biomedical and food applications. Notably, the non-covalent and covalent interactions of EGCG with other substances significantly contribute to the improved properties of these nanoparticles. EGCG-based nanoparticles appear to have a wide range of applications in different industries, but further research is required to enhance their efficacy and ensure their safety.
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Affiliation(s)
- Xiaoke Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Liu Y, Zhang X, Zhao R, Nian Y, Hu B. Structure-property relationship of pea protein fibrils in stabilization of HIPEs and the encapsulation, protection, controlled release and oral delivery of carotenoids for alleviating intestinal inflammation. Food Funct 2024; 15:1390-1401. [PMID: 38214563 DOI: 10.1039/d3fo04412b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2024]
Abstract
Increasing attentions are paid to high internal phase emulsions (HIPEs) due to their unique properties. In this study, pea protein-based fibrils were used as emulsifier to stabilize HIPEs. We demonstrated that the molecular assembly pathway and interfacial behavior of pea protein-based fibrils are affected by ionic strength. And the increased abundance of highly flexible worm-like nanofibrils facilitated their adsorption and packing on oil droplets, resulting in improved emulsion properties to stabilize the HIPEs with the internal phase volume fraction as high as 90%. Based on this, high loading content of carotenoids up to 0.05 wt% in the prepared HIPEs, protection of their stability against heating, UV and iron ions, and significantly increased bio-accessibilities of the carotenoids were realized. Animal studies using a mouse model of DSS-induced colitis revealed that carotenoid loaded HIPEs can alleviate the colon injury, by downregulating the expression of inflammatory cytokines, and promoting intestinal barrier function. This work will deepen the understanding of the formation of pea protein fibrils and provide a reference for the rational use of carotenoid loaded HIPEs in IBD management.
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Affiliation(s)
- Yanhua Liu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Xiaorong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Ran Zhao
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
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12
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Li C, Wang ZX, Xiao H, Wu FG. Intestinal Delivery of Probiotics: Materials, Strategies, and Applications. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024:e2310174. [PMID: 38245861 DOI: 10.1002/adma.202310174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 01/04/2024] [Indexed: 01/22/2024]
Abstract
Probiotics with diverse and crucial properties and functions have attracted broad interest from many researchers, who adopt intestinal delivery of probiotics to modulate the gut microbiota. However, the major problems faced for the therapeutic applications of probiotics are the viability and colonization of probiotics during their processing, oral intake, and subsequent delivery to the gut. The challenges of simple oral delivery (stability, controllability, targeting, etc.) have greatly limited the use of probiotics in clinical therapies. Nanotechnology can endow the probiotics to be delivered to the intestine with improved survival rate and increased resistance to the adverse environment. Additionally, the progress in synthetic biology has created new opportunities for efficiently and purposefully designing and manipulating the probiotics. In this article, a brief overview of the types of probiotics for intestinal delivery, the current progress of different probiotic encapsulation strategies, including the chemical, physical, and genetic strategies and their combinations, and the emerging single-cell encapsulation strategies using nanocoating methods, is presented. The action mechanisms of probiotics that are responsible for eliciting beneficial effects are also briefly discussed. Finally, the therapeutic applications of engineered probiotics are discussed, and the future trends toward developing engineered probiotics with advanced features and improved health benefits are proposed.
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Affiliation(s)
- Chengcheng Li
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, China
| | - Zi-Xi Wang
- State Key Laboratory of Digital Medical Engineering, Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering, Southeast University, Nanjing, 210096, China
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick, E3B 5A3, Canada
| | - Fu-Gen Wu
- State Key Laboratory of Digital Medical Engineering, Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering, Southeast University, Nanjing, 210096, China
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13
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He X, Yang W, Zhao Q, Qin X. Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles. Int J Biol Macromol 2023; 253:126755. [PMID: 37678683 DOI: 10.1016/j.ijbiomac.2023.126755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/28/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
In this study, we prepared Pickering emulsions stabilized by quinoa protein isolate (QPI) and (-)-epigallocatechin-3-gallate (EGCG) non-covalent hybrid particles using ultrasonic emulsification technique and demonstrated lipid oxidation and in vitro digestion process of Pickering emulsions. The interaction forces between QPI and EGCG were characterized using fluorescence spectroscopy, isothermal titration calorimetry, and Fourier transform infrared spectroscopy. Results indicated that the non-covalent QPI/EGCG hybrid particles were formed mainly via hydrophobic interactions, hydrogen bonds, and electrostatic interactions at pH 5. Then, the QPI/EGCG non-covalent hybrid particles were applied to modify the Pickering emulsion with ultrasonic homogenization. The rheological experimental results showed that the energy storage modulus (G') was higher than the loss modulus (G″), indicating that the emulsion had solid-like properties. As a physical barrier, interfacial layer fabricated by antioxidant QPI/EGCG hybrid particles limited lipid oxidation at 60 °C for 15 days. At 37 °C, the QPI/EGCG hybrid particles stabilized Pickering emulsions with robust antioxidant interfacial structure limited the lipid digestion under simulated gastrointestinal tract (gastric, small intestine phases). Thus, EGCG and quinoa proteins were more resistant to free radical oxidation and gastrointestinal digestion with the assistance of ultrasound. It provides a basis for better development of food and drug delivery systems by fully utilizing the antioxidant properties of plant polyphenols.
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Affiliation(s)
- Xian He
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China
| | - Wanshui Yang
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China
| | - Qihong Zhao
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China.
| | - Xinsheng Qin
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China.
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14
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Fu Y, Liu L, Zhang J, Wang L, Dong M, McClements DJ, Wan F, Shen P, Li Q. Reinforcing alginate matrixes by tea polysaccharide conjugates or their stabilized nanoemulsion for probiotics encapsulation: Characterization, survival after gastrointestinal digestion and ambient storage. Int J Biol Macromol 2023; 253:126828. [PMID: 37696375 DOI: 10.1016/j.ijbiomac.2023.126828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 08/27/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
Tea polysaccharide conjugates (TPC) were used as fillers in the form of biopolymer or colloidal particles (TPC stabilized nanoemulsion, NE) for reinforcing alginate (ALG) beads to improve the probiotic viability. Results demonstrated that adding TPC or NE to ALG beads significantly enhanced the gastrointestinal viability of encapsulated probiotics when compared to free cells. Moreover, the survivability of free and ALG encapsulated probiotics markedly decreased to 2.03 ± 0.05 and 2.26 ± 0.24 log CFU/g, respectively, after 2 weeks ambient storage, indicating pure ALG encapsulation had no effective storage protective capability. However, adding TPC or NE could greatly enhance the ambient storage viability of probiotics, with ALG + NE beads possessing the best protection (8.93 ± 0.06 log CFU/g) due to their lower water activity and reduced porosity. These results suggest that TPC and NE reinforced ALG beads have the potential to encapsulate, protect and colonic delivery of probiotics.
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Affiliation(s)
- Yinxin Fu
- Wuhan Fourth Hospital, Wuhan, Hubei 430032, China.
| | - Lu Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jiahan Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Lan Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Mingyu Dong
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | | | - Fangyun Wan
- Powdery (Hubei) Health Industry Co., LTD, Jingmen, Hubei 431821, China
| | - Peiyi Shen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Qian Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
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Yan S, Regenstein JM, Qi B, Li Y. Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 38108638 DOI: 10.1080/10408398.2023.2293253] [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: 12/19/2023]
Abstract
Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or combined with small molecules to form the delivery systems needed to meet different needs in food systems. This paper reviews the interactions of proteins, polysaccharides, and polyphenols in the bulk phase and discusses the design strategies, coupling techniques, and their applications as conjugates in emulsion delivery systems, including traditional, Pickering, multilayer, and high internal-phase emulsions. Furthermore, it explores the prospects of the application of conjugates in food preservation, food development, and nanocarrier development. Currently, there are seven methods for composite delivery systems including the Maillard reaction, carbodiimide cross-linking, alkali treatment, enzymatic cross-linking, free radical induction, genipin cross-linking, and Schiff base chemical cross-linking to prepare binary and ternary conjugates of proteins, polysaccharides, and polyphenols. To design an effective target complex and its delivery system, it is helpful to understand the physicochemical properties of these biomolecules and their interactions in the bulk phase. This review summarizes the knowledge on the interaction of biological complexes in the bulk phase, preparation methods, and the preparation of stable emulsion delivery system.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, China
| | | | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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16
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Santos MAS, Fonseca LR, Okuro PK, Cunha RL. High internal phase emulsion stabilized by sodium caseinate:quercetin complex as antioxidant emulsifier. Food Res Int 2023; 173:113247. [PMID: 37803560 DOI: 10.1016/j.foodres.2023.113247] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 07/04/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
High internal phase emulsion (HIPE) was produced and stabilized using a novel antioxidant emulsifier formed by the complexation between sodium caseinate (SC) and quercetin (Q). Colloidal complexes, produced via an alkaline process, showed great ability to reduce the interfacial tension between oil-water phases, promoting stabilization of the HIPEs even at low concentrations (1.5% w/v in the aqueous fraction). HIPEs at 0.80 volume fraction of dispersed phase presented remarkable viscosity due to the high-packing network of oil droplets surrounded by a thin liquid layer. Moreover, the emulsions showed a gel-like behavior and kinetic stability for 45-days at 25 °C. The approach of SC:Q complexes on HIPEs development is promising to reduce lipid oxidation, translated by the formation of hydroperoxides and malondialdehyde during storage, especially for the complex formed with the highest amount of the phenolic compound. In this study, the development of HIPEs with outstanding kinetic and oxidative stability is reported as a potential alternative for the development of healthier products with reduced saturated and trans-fat content.
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Affiliation(s)
- Matheus A S Santos
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, Zip Code: 13083-862, Campinas, Brazil.
| | - Larissa R Fonseca
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, Zip Code: 13083-862, Campinas, Brazil
| | - Paula K Okuro
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, Zip Code: 13083-862, Campinas, Brazil
| | - Rosiane L Cunha
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, Zip Code: 13083-862, Campinas, Brazil
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17
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Du T, Liu Z, Guan Q, Xiong T, Peng F. Application of soy protein isolate-xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6500-6509. [PMID: 37254470 DOI: 10.1002/jsfa.12728] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/27/2023] [Accepted: 05/30/2023] [Indexed: 06/01/2023]
Abstract
BACKGROUND Production and consumption of probiotics need to meet many adverse stresses, which can reduce their health-promoting effects on humans. Microencapsulation is an effective technique to improve the biological activity of probiotics and wall materials are also required during encapsulation. Application of Maillard reaction products (MRPs) in probiotic delivery is increasing. RESULTS This work aims to study the effects of soy protein isolate (SPI)-xylose conjugates heated at different times on the viability and stability of probiotics. SPI-xylose MRPs formed after heat treatment based on changes in the browning intensity, sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy. After heat treatment, α-helix and β-sheet contents of SPI-xylose mixture shifted from 11.3% and 31.3% to 6.4-11.0% and 31.0-36.9%, respectively, and the thermal stability slightly changed. During spray drying, except for MRP240@LAB, probiotic viability was higher in the MRP-based probiotic microcapsules (21.36-25.31%) than in Mix0@LAB (20.17%). MRP-based probiotic microcapsules had smaller particle sizes (431.1-1243.0 nm vs. 7165.0 nm) and greater intestinal digestion tolerance than Mix0@LAB. Moreover, the MRP-based probiotic microcapsules showed better storability than Mix0@LAB and adequate growth and metabolism capacity. CONCLUSION SPI-xylose Maillard reaction products are a promising wall material for probiotics microencapsulation, which can improve bacterial survivability during spray drying and enhance bacterial gastrointestinal digestion resistance. This study sheds light on preparing probiotic microcapsules with superior properties by spray drying. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Tonghao Du
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhanggen Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Qianqian Guan
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Tao Xiong
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Fei Peng
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
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18
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Huang X, Yan C, Xu Y, Ling M, He C, Zhou Z. High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing. Food Res Int 2023; 169:112858. [PMID: 37254432 DOI: 10.1016/j.foodres.2023.112858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 03/25/2023] [Accepted: 04/17/2023] [Indexed: 06/01/2023]
Abstract
Alkaline-extracted walnut protein isolates showed relatively poor solubility and emulsifying properties in many previous studies. However, whether they can be used as potential emulsifiers to stabilize high internal phase emulsions (HIPEs) remains unknown. Herein, walnut protein isolates were prepared by alkaline extraction from walnut kernels with or without pellicles (named PAWPI and AWPI, respectively). PAWPI conjugated with pellicle polyphenols showed improved solubility and higher antioxidant capacity than AWPI. HIPEs were fabricated via a one-step method using AWPI or PAWPI as the sole protein emulsifier. HIPEs (oil fraction of 0.8, with 0.1% β-carotene) could be stabilized by PAWPI at a relatively low concentration of 0.2% (w/v), while at least 1% (w/v) AWPI was required to effectively stabilize HIPEs. HIPEs stabilized by PAWPI had smaller oil droplet sizes than those stabilized by AWPI. Rheological analysis indicated that PAWPI-stabilized HIPEs showed higher viscosity and better viscoelasticity than AWPI-stabilized HIPEs. Large-amplitude oscillation shearing analysis suggested that PAWPI-stabilized HIPEs were stiffer but more brittle than AWPI-stabilized HIPEs. Moreover, both PAWPI- and AWPI-stabilized HIPEs exhibited good storage stability and were relatively stable against heat treatment and ionic strength. PAWPI-stabilized HIPEs showed a higher protective capacity for encapsulated β-carotene than AWPI-stabilized HIPEs. In addition, PAWPI-stabilized HIPEs showed good 3D printability and could be used as a promising edible ink.
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Affiliation(s)
- Xuan Huang
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Chunjun Yan
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yanfei Xu
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Min Ling
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Changwei He
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Zheng Zhou
- School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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He X, Yang W, Qin X. Ultrasound-assisted multilayer Pickering emulsion fabricated by WPI-EGCG covalent conjugates for encapsulating probiotics in colon-targeted release. ULTRASONICS SONOCHEMISTRY 2023; 97:106450. [PMID: 37224638 DOI: 10.1016/j.ultsonch.2023.106450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/27/2023] [Accepted: 05/18/2023] [Indexed: 05/26/2023]
Abstract
This study demonstrated the influences of ultrasound-assisted multilayer Pickering double emulsion capsules on the pasteurization and gastrointestinal digestive viability of probiotic (L. plantarum) strain liquid. Firstly, the role of ultrasonic homogenization on the morphology of W1/O/W2 double emulsions were studied. The double emulsion formed by ultrasonic intensity at 285 W had a single and narrow distribution with smallest droplet size. The double emulsion particles were then coated with chitosan(Chi), alginate (Alg), and CaCl2(Ca). The multilayer emulsion after pasteurization and gastrointestinal digestion both had the highest viability at 5 coating layers, but its particle size (108.65 μm) exceeded the limit of human oral sensory (80 μm). It could be noted that the deposition of 3-4 layers of coating had similar activity after pasteurization/GIT digestion. And droplets with 3 layers of coating were the minimum and most available formulation for encapsulated probiotics (L. plantarum). Hence, the results suggest that the use of ultrasound-assisted multilayer emulsions encapsulated with probiotics in granular food and pharmaceutical applications is a promising strategy.
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Affiliation(s)
- Xian He
- Department of Nutrition and Food Hygiene, School of Public Health, Anhui Medical University, Hefei 230032, China
| | - Wanshui Yang
- Department of Nutrition and Food Hygiene, School of Public Health, Anhui Medical University, Hefei 230032, China.
| | - Xinsheng Qin
- Department of Nutrition and Food Hygiene, School of Public Health, Anhui Medical University, Hefei 230032, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Zhang S, Dongye Z, Wang L, Li Z, Kang M, Qian Y, Cheng X, Ren Y, Chen C. Influence of environmental pH on the interaction properties of WP-EGCG non-covalent nanocomplexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37029636 DOI: 10.1002/jsfa.12611] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/20/2023] [Accepted: 04/08/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Whey protein-epigallocatechin gallate (WP-EGCG) covalent conjugates and non-covalent nanocomplexes were prepared and compared using Fourier-transform infrared spectra. The effect of pH (at 2.6, 6.2, 7.1, and 8.2) on the non-covalent nanocomplexes' functional properties and the WP-EGCG interactions were investigated by studying antioxidant activity, emulsification, fluorescence quenching, and molecular docking, respectively. RESULTS With the formation of non-covalent and covalent complexes, the amide band decreased; the -OH peak disappeared; the antioxidant activity of WP-EGCG non-covalent complexes was 2.59- and 2.61-times stronger than WP-EGCG covalent conjugates for 1-diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing ability of plasma (FRAP), respectively (particle size: 137 versus 370 nm). The antioxidant activity (DPPH 27.48-44.32%, FRAP 0.47-0.63) was stronger at pH 6.2-7.1 than at pH 2.6 and pH 8.2 (DPPH 19.50% and 26.36%, FRAP 0.39 and 0.41). Emulsification was highest (emulsifying activity index 181 m2 g-1 , emulsifying stability index 107%) at pH 7.1. The interaction between whey protein (WP) and EGCG was stronger under neutral and weakly acidic conditions: KSV (5.11-8.95 × 102 L mol-1 ) and Kq (5.11-8.95 × 1010 L mol s-1 ) at pH 6.2-7.1. Binding constants (pH 6.2 and pH 7.1) increased with increasing temperature. Molecular docking suggested that hydrophobic interactions played key roles at pH 6.2 and pH 7.1 (∆H > 0, ∆S > 0). Hydrogen bonding was the dominant force at pH 2.6 and pH 8.2 (∆H < 0, ∆S < 0). CONCLUSION Environmental pH impacted the binding forces of WP-EGCG nanocomplexes. The interaction between WP and EGCG was stronger under neutral and weakly acidic conditions. Neutral and weakly acidic conditions are preferable for WP-EGCG non-covalent nanocomplex formation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shuangling Zhang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zixuan Dongye
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Li Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zhenru Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Mengchen Kang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yaru Qian
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Xiaofang Cheng
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yuhang Ren
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Chengwang Chen
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
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Liu F, McClements DJ, Ma C, Liu X. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annu Rev Food Sci Technol 2023; 14:35-61. [PMID: 36972160 DOI: 10.1146/annurev-food-060721-023522] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
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Qin X, Bo Q, Qin P, Wang S, Liu K. Fabrication of WPI-EGCG covalent conjugates/gellan gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery. Food Chem 2023; 404:134513. [DOI: 10.1016/j.foodchem.2022.134513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 09/14/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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Zhao Q, Fan L, Li J. Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective. Food Res Int 2023; 165:112458. [PMID: 36869475 DOI: 10.1016/j.foodres.2023.112458] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/01/2023] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Pickering HIPEs have received tremendous attention in recent years due to their superior stability and unique solid-like and rheological properties. Biopolymer-based colloidal particles derived from proteins, polysaccharides and polyphenols have been demonstrated to be safety stabilizers for the construction of Pickering HIPEs, which can meet the demands of consumers for "all-natural" products and provide "clean-label" foods. Furthermore, the functionality of these biopolymers can be further extended by forming composite, conjugated and multi-component colloidal particles, which can be used to modulate the properties of the interfacial layer, thereby adjusting the performance and stability of Pickering HIPEs. In this review, the factors affecting the interfacial behavior and adsorption characteristics of colloidal particles are discussed. The intrinsic composition of matrix components and fundamental characteristics of Pickering HIPEs are emphatically summarized, and the emerging applications of Pickering HIPEs in the food industry are reviewed. Inspired by these findings, future perspectives concerning this field are also put forward, including (1) the exploration of the interactions between biopolymers used to produce Pickering HIPEs and target food ingredients, and the influence of the added biopolymers on the flavor and mouthfeel of the products, (2) the investigation of the digestion properties of Pickering HIPEs under oral administration, and (3) the fabrication of stimulus-responsive or transparent Pickering HIPEs. This review will give a reference for exploring more natural biopolymers for Pickering HIPEs application development.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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24
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Zhang L, Zhou C, Xing S, Chen Y, Su W, Wang H, Tan M. Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing. Food Chem 2023; 417:135824. [PMID: 36913867 DOI: 10.1016/j.foodchem.2023.135824] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 01/16/2023] [Accepted: 02/27/2023] [Indexed: 03/05/2023]
Abstract
The protective effect of sea bass protein (SBP)-(-)-epigallocatechin-3-gallate (EGCG) covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on astaxanthin and algal oils was demonstrated in this study. The SBP-EGCG complex with better wettability and antioxidant activity was formed by the free radical-induced reaction to stabilize HIPPEs. Our results show that the SBP-EGCG complex formed dense particle shells surrounding the oil droplets, and the shells were crosslinked with the complex in the continuous phase to produce a network structure. The rheological analysis demonstrated that the SBP-EGCG complex endowed HIPPEs with high viscoelasticity, high thixotropic recovery, and good thermal stability, which were beneficial for three-dimensional (3D) printing applications. HIPPEs stabilized by SBP-EGCG complex were applied to improve the stability and bioaccessibility of astaxanthin and to delay algal oil lipid oxidation. The HIPPEs might become a food-grade 3D printing material served as a delivery system for functional foods.
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Affiliation(s)
- Lijuan Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Chengfu Zhou
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shanghua Xing
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yannan Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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25
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High-internal-phase emulsions stabilized solely by chitosan hydrochloride: Fabrication and effect of pH on stabilization mechanism. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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26
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Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry. Foods 2023; 12:foods12030482. [PMID: 36766011 PMCID: PMC9914728 DOI: 10.3390/foods12030482] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/05/2023] [Accepted: 01/12/2023] [Indexed: 01/22/2023] Open
Abstract
Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%. Stabilizers are irreversibly adsorbed at the interface of the oil phase and water phase to maintain the droplet structure. Protein-based HIPEs have shown great potential for a variety of fields, including foods, due to the wide range of materials, simple preparation, and good biocompatibility. This review introduces the preparation routes of protein-based HIPEs and summarizes and classifies the preparation methods of protein stabilizers according to their formation mechanism. Further outlined are the types and properties of protein stabilizers used in the present studies, the composition of the oil phase, the encapsulating substances, and the properties of the constituted protein-based HIPEs. Finally, future development of protein-based HIPEs was explored, such as the development of protein-based stabilizers, the improvement of emulsification technology, and the quality control of stabilizers and protein-based HIPEs.
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27
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da Silva SÂD, Batista LDSP, Diniz DS, Nascimento SSDC, Morais NS, de Assis CF, Passos TS, de Sousa Júnior FC. Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions. Foods 2023; 12:foods12020252. [PMID: 36673344 PMCID: PMC9857835 DOI: 10.3390/foods12020252] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 01/09/2023] Open
Abstract
Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 ± 1.74 μm and 21.56 ± 4.17 μm and encapsulation efficiencies of 89.6 ± 4.2% and 81.1 ± 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 °C and 25 °C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strategy for protecting and stabilizing probiotic bacteria, enabling future application in foods.
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Affiliation(s)
| | | | - Dara Souza Diniz
- Department of Pharmacy, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59012-570, RN, Brazil
| | | | - Neyna Santos Morais
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
| | - Cristiane Fernandes de Assis
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
- Department of Pharmacy, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59012-570, RN, Brazil
| | - Thaís Souza Passos
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
- Department of Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
| | - Francisco Canindé de Sousa Júnior
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
- Department of Pharmacy, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59012-570, RN, Brazil
- Postgraduate Program in Biotechnology-RENORBIO, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
- Correspondence:
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28
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Pan L, Chen J, Fu H, Wang N, Zhou J, Zhang S, Lu S, Dong J, Wang Q, Yan H. Effects of fabrication of conjugates between different polyphenols and bovine bone proteins on their structural and functional properties. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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29
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Yang D, Yao X, Wang L, Xu K, Li D, Liu N, Midgley A, Liu D, Katsuyoshi N. Physicochemical stability of Pickering emulsion stabilized with spherical and fibrous iron ions loaded whey protein isolate/gum Arabic complexes. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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30
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High internal phase Pickering emulsions prepared by globular protein-tannic acid complexes: A hydrogen bonds-based interfacial crosslinking strategy. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.121025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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31
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Yuan Y, Yin M, Zhai Q, Chen M. The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation. Crit Rev Food Sci Nutr 2022; 64:2794-2810. [PMID: 36168909 DOI: 10.1080/10408398.2022.2126818] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The application of probiotics is limited by the loss of survival due to food processing, storage, and gastrointestinal tract. Encapsulation is a key technology for overcoming these challenges. The review focuses on the latest progress in probiotic encapsulation since 2020, especially precision engineering on microbial surfaces and microbial-mediated role. Currently, the encapsulation materials include polysaccharides and proteins, followed by lipids, which is a traditional mainstream trend, while novel plant extracts and polyphenols are on the rise. Other natural materials and processing by-products are also involved. The encapsulation types are divided into rough multicellular encapsulation, precise single-cell encapsulation, and microbial-mediated encapsulation. Recent emerging techniques include cryomilling, 3D printing, spray-drying with a three-fluid coaxial nozzle, and microfluidic. Encapsulated probiotics applied in food is an upward trend in which "classic probiotic foods" (yogurt, cheese, butter, chocolate, etc.) are dominated, supplemented by "novel probiotic foods" (tea, peanut butter, and various dry-based foods). Future efforts mainly include the effect of novel encapsulation materials on probiotics in the gut, encapsulation strategy oriented by microbial enthusiasm and precise encapsulation, development of novel techniques that consider both cost and efficiency, and co-encapsulation of multiple strains. In conclusion, encapsulation provides a strong impetus for the food application of probiotics.
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Affiliation(s)
- Yongkai Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ming Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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32
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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33
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Formation, Structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes. Food Chem X 2022; 16:100455. [PMID: 36203951 PMCID: PMC9530839 DOI: 10.1016/j.fochx.2022.100455] [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: 08/01/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 12/03/2022] Open
Abstract
The HIIPPE was stabilized by BSPI-C3G covalent particles. HIPPEs stabilized with 74% (v/v) oil phase fraction have a stable gel-like state. HIPPEs stability was the best with the 3 % (w/v) BSPI-C3G particle concentration.
Food-grade high internal phase Pickering emulsions (HIPPEs) are stabilized by protein-based particles, which have attracted extensive attention due to their good gel-like structure. The black soybean isolate protein/cyanidin-3-O-glucoside (BSPI-C3G) covalent particles were used as a particulate emulsifier to form stable HIPPEs with oil phase fractions (74 % v/v) and low particle concentrations (0.5 %–3 % w/v) The particle size distribution and microstructure demonstrated that the BSPI-C3G covalent particles acted as an interfacial layer and surrounded the oil droplets. As the concentration of BSPI-C3G particles increased from 0.5 % to 3 %, the droplet size, elasticity, antioxidant capacity of the heated or stored HIPPEs more stable. So, the HIPPEs had the best stability with the BSPI-C3G particle at 3 % (w/v) concentration. These findings may extend the application of BSPI and C3G in foods and provide the guidelines for the rational design of food-grade HIPPEs stabilized by protein/anthocyanin complexes.
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34
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Gu Q, Yin Y, Yan X, Liu X, Liu F, McClements DJ. Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review. Adv Colloid Interface Sci 2022; 309:102781. [DOI: 10.1016/j.cis.2022.102781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/20/2022] [Accepted: 09/20/2022] [Indexed: 11/01/2022]
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35
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Zhou S, Han L, Lu K, Qi B, Du X, Liu G, Tang Y, Zhang S, Li Y. Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions. Food Chem 2022; 384:132486. [DOI: 10.1016/j.foodchem.2022.132486] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 02/05/2022] [Accepted: 02/14/2022] [Indexed: 11/30/2022]
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36
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Encapsulation of β-carotene in high internal phase Pickering emulsions stabilized by soy protein isolate – epigallocatechin-3-gallate covalent composite microgel particles. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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37
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Li Q, Lin H, Li J, Liu L, Huang J, Cao Y, Zhao T, McClements DJ, Chen J, Liu C, Liu J, Shen P, Zhou M. Improving probiotic (Lactobacillus casei) viability by encapsulation in alginate-based microgels: Impact of polymeric and colloidal fillers. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Chen L, Xie X, Li Y, Xiong H, Li L. Activation mechanism of whey protein isolate mediated by free radicals generated in the ascorbic acid/hydrogen peroxide system. Food Chem 2022; 384:132533. [DOI: 10.1016/j.foodchem.2022.132533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 02/15/2022] [Accepted: 02/19/2022] [Indexed: 12/31/2022]
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39
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Xu C, Ban Q, Wang W, Hou J, Jiang Z. Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems. J Control Release 2022; 349:184-205. [PMID: 35798093 DOI: 10.1016/j.jconrel.2022.06.061] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/12/2022]
Abstract
Gut microbes are closely associated with most human health. When ingested orally, probiotics can effectively regulate the composition and quantity of human intestinal microorganisms, which is beneficial to human health. However, probiotics will be affected by the harsh environment of the digestive tract during the in vivo transportation process, and ensuring the viability of probiotics is a great challenge. Probiotic encapsulating technology provides an effective solution to this problem. The introduction of extreme temperatures, large probiotic microcapsule sizes and the difficulty in controlling probiotic microcapsule particle sizes mean that traditional microcapsule encapsulation methods have some limitations. From traditional microcapsule technology to the bulk encapsulation of probiotics with nanofibers and nanoparticles to the recent ability to wear nano "armor" for a single probiotic through biofilm, biological membrane and nanocoating. Emerging probiotic nanoagents provides a new conceptual and development direction for the field of probiotic encapsulation. In this review, we presented the characteristics of encapsulated probiotic carrier materials and digestive tract transport systems, we focused on the encapsulation systems of probiotic nanoagents, we analyzed the shortcomings and advantages of the current agent encapsulation systems, and we stated the developmental direction and challenges for these agents for the future.
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Affiliation(s)
- Cong Xu
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Qingfeng Ban
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Wan Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
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40
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Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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41
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Jie Y, Chen F, Zhu T, Lv D. High internal phase emulsions stabilized solely by carboxymethyl chitosan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107554] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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42
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Wang J, Zhang L, Tan C, Ying R, Wang Y, Hayat K, Huang M. Pickering emulsions by regulating the molecular interactions between gelatin and catechin for improving the interfacial and antioxidant properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107425] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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43
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Gao H, Ma L, Sun W, McClements DJ, Cheng C, Zeng H, Zou L, Liu W. Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107478] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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44
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Mudgil P, Aldhaheri F, Hamdi M, Punia S, Maqsood S. Fortification of Chami (traditional soft cheese) with probiotic-loaded protein and starch microparticles: Characterization, bioactive properties, and storage stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113036] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Tavasoli S, Liu Q, Jafari SM. Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107280] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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46
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High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers. Food Chem 2022; 370:130507. [PMID: 34619605 DOI: 10.1016/j.foodchem.2021.130507] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/03/2021] [Accepted: 06/26/2021] [Indexed: 12/19/2022]
Abstract
While the high internal phase emulsions (HIPEs) have been formed by food-grade biopolymers and granules have been widely reported, it is not known which components are more effective. In this work, we first used heat-treated lactoferrin (LF)-carboxymethyl chitosan (CMCTS) granules and native LF-CMCTS physical mixtures as emulsifiers to form HIPEs. The results showed that the interfacial behavior and emulsifying properties of the two complexes were controlled by the ratio of LF-CMCTS and the optimal ratio of LF to CMCTS was 1:1. Heated LF-CMCTS granules anchored to the water-oil interface and formed an elastic shell to stabilize HIPEs, while unheated LF-CMCTS complexes formed a thick film layer to stabilize HIPEs. Both HIPEs could act as delivery systems loaded with curcumin, and they showed better protection of curcumin than Tween-80 under light. This study provides a new basis for the design of LF-based HIPEs systems loaded with lipophilic food functional ingredients.
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Zhang M, Zhou L, Yang F, Yao J, Ma Y, Liu J. Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH. Food Chem 2022; 369:130954. [PMID: 34469839 DOI: 10.1016/j.foodchem.2021.130954] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 08/01/2021] [Accepted: 08/22/2021] [Indexed: 02/03/2023]
Abstract
This study is a contribution to explore natural protein sources as high internal phase Pickering emulsions (HIPPEs) stabilizers and to achieve full utilization of biological resources. Bamboo fungus proteins were obtained by alkaline extraction and subsequently transformed into protein gels by enzymatic cross-linking method. 1% (w/v) of bamboo protein gel particles (BGPs) were used to stabilize high HIPPEs (φ = 80%) using a one-step homogenization method. At pH 3, 9 and 11, BGPs could produce stable, gel-like oil/water HIPPEs with excellent storage stability. In contrast, at pH 5 and 7, stable HIPPEs could not be formed, which might be attributed to the variation of contact angle and electrostatic repulsion of BGPs. Structure analysis indicated that HIPPEs with gel-like structures were mainly stabilized by physical barriers and electrostatic repulsion. The present study is expected to provide new insight on comprehensive utilization of fungi sources.
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Affiliation(s)
- Minghao Zhang
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Li Zhou
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China.
| | - Fu Yang
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Jiaxu Yao
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Yue Ma
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Jikai Liu
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China.
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Tian X, Li S, Li Y, Wang W. Properties and thermal stability of Pickering high internal phase emulsion prepared by TGase cross‐linked collagen fibres. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15558] [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]
Affiliation(s)
- Xiaojing Tian
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Shuzhi Li
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Yu Li
- College of Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Wenhang Wang
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
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Haji F, Cheon J, Baek J, Wang Q, Tam KC. Application of Pickering emulsions in probiotic encapsulation- A review. Curr Res Food Sci 2022; 5:1603-1615. [PMID: 36161224 PMCID: PMC9493384 DOI: 10.1016/j.crfs.2022.09.013] [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: 06/16/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/25/2022] Open
Abstract
Probiotics are live microorganisms that confer health benefits to host organisms when consumed in adequate amounts and are often incorporated into foods for human consumption. However, this has negative implications on their viability as large numbers of these beneficial bacteria are deactivated when subjected to harsh conditions during processing, storage, and passage through the gastrointestinal tract. To address these issues, numerous studies on encapsulation techniques to protect probiotics have been conducted. This review focuses on emulsion technology for probiotic encapsulation, with a special focus on Pickering emulsions. Pickering emulsions are stabilized by solid particles, which adsorb strongly onto the liquid-liquid interfaces to prevent aggregation. Pickering emulsions have demonstrated enhanced stability, high encapsulation efficiency, and cost-effectiveness compared to other encapsulation techniques. Additionally, Pickering emulsions are regarded as safe and biocompatible and utilize natural materials, such as cellulose and chitosan derived from plants, shellfish, and fungi, which may also be viewed as more acceptable in food systems than common synthetic and natural molecular surfactants. This article reviews the current status of Pickering emulsion use for probiotic delivery and explores the potential of this technique for application in other fields, such as livestock farming, pet food, and aquaculture. Probiotics play an important role in maintaining the health of humans and animals. Encapsulation improves probiotic viability in harsh environments. Probiotics can be encapsulated by many techniques such as emulsification. Pickering emulsions use particles instead of molecules to stabilize emulsions. Natural particles are more acceptable to some consumers than synthetic emulsifiers.
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Affiliation(s)
- Fatemah Haji
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
| | - James Cheon
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
| | - Jiyoo Baek
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph, ON, N1G 5C9, Canada
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph, ON, N1G 5C9, Canada
| | - Kam Chiu Tam
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
- Corresponding author.
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Gao Y, Wang X, Xue C, Wei Z. Latest developments in food-grade delivery systems for probiotics: A systematic review. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34748451 DOI: 10.1080/10408398.2021.2001640] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Tremendous progress in the inseparable relationships between probiotics and human health has enabled advances in probiotic functional foods. To ensure the vitality of sensitive probiotics against multiple harsh conditions, rising food-grade delivery systems for probiotics have been developed. This review gives a summary of recently reported delivery vehicles for probiotics, analyzes their respective merits and drawbacks and makes comparisons among them. Subsequently, the applications and future prospects are discussed. According to the types of encapsulating probiotics, food-grade delivery systems for probiotics can be classified into "silkworm cocoons" and "spider webs", which are put forward in this paper. The former, which surrounds the inner probiotics with the outer protective layers, includes particles, emulsions, beads, hybrid electrospun nanofibers and microcapsules. While hydrogels and bigels belong to the latter, which protects probiotics with the aid of network structures. The future prospects include preferable viability and stability of probiotics, co-delivery systems, targeted gut release of probiotics, delivery of multiple strains, more scientific experimental verification and more diversified food products, which will enlighten further studies on delivering probiotics for human health. Taken together, delivery vehicles for probiotics are-or will soon be-in the field of food science, with further applications under development.
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Affiliation(s)
- Yuxing Gao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xin Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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