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Tao H, Fang XH, Chen P, Yang BQ, Feng R, Zhang B. Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes. Food Chem 2024; 448:139043. [PMID: 38552463 DOI: 10.1016/j.foodchem.2024.139043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 03/01/2024] [Accepted: 03/13/2024] [Indexed: 04/24/2024]
Abstract
This study aimed to evaluate the potential of the bilayer emulsions stabilized with casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low-calorie sponge cakes. Among the different cake groups, the substitution of bilayer emulsions at 60% exhibited comparable baking properties, appearance, texture characteristics and stable secondary structure to fat. The specific volume and height were increased by 36.94% and 22%, respectively, while the cake showed higher lightness (L*) in the cores and softer hardness in the crumb. In addition, the moisture content of cakes was increased while the water activity remained unchanged. These results showed that casein/butyrylated dextrin bilayer emulsion was a potential fat substitute for cake products at the ratio of 60% with the desirable characteristics.
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Affiliation(s)
- Han Tao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Xiao-Han Fang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Pin Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Bao-Qiu Yang
- Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, Xinjiang Province, PR China
| | - Ran Feng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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Hu Y, Zhou C, Zeng X, Xia Q, Sun Y, Pan D. Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging. Colloids Surf B Biointerfaces 2024; 238:113872. [PMID: 38555762 DOI: 10.1016/j.colsurfb.2024.113872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 02/28/2024] [Accepted: 03/21/2024] [Indexed: 04/02/2024]
Abstract
Elucidation on the emulsifying behaviors of goose liver protein (GLP) from interfacial perspective was scarce when protein charging was altered. This work aimed to elucidate the role of phosphorylation on the interfacial associative interaction and then emulsion stabilizing properties of GLP using three structurally relevant phosphates of sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP) and sodium pyrophosphate (TSPP). A monotonic increment of protein charging treated from STMP, STPP to TSPP caused progressively increased particle de-aggregation, surface hydrophobicity and structural flexibility of GLP. Compared with STMP and TSPP, STPP phosphorylation rendered the most strengthened interfacial equilibrium pressure (11.98 ± 0.24 mN/m) due to sufficient unfolding but moderated charging character conveyed. Desorption curve and interfacial protein microstructure indicated that STPP phosphorylation caused the highest interfacial connectivity between proteins adsorbed onto the same droplet, as was also verified by interfacial elastic modulus (10.3 ± 0.21 mN/m). STPP treated GLP also yielded lowest droplet size (8.16 ± 0.10 μm), flocculation (8.18%) and Turbiscan stability index (8.78 ± 0.36) of emulsion but most improved microrheological properties. Overall, phosphorylation functioned itself in fortifying the intradroplet protein-protein interaction but restraining the interdroplet aggregation, and STPP phosphorylation endowed the protein with most enhanced interfacial stabilization and emulsifying efficiency.
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Affiliation(s)
- Yangyang Hu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China.
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3
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Meng R, Chen P, Feng R, Tao H, Zhang B, Su DL. Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan. Int J Biol Macromol 2024; 266:131160. [PMID: 38547946 DOI: 10.1016/j.ijbiomac.2024.131160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 03/15/2024] [Accepted: 03/25/2024] [Indexed: 04/01/2024]
Abstract
In present study, bilayer emulsions with different interfacial structures stabilized by casein/butyrylated dextrin nanoparticles (CDNP), chitosan (CS) and chitosan nanoparticles (CSNP) were prepared to overcome the limitations of conventional emulsions. The effects of chitosan morphology and incorporation sequences on the bilayer emulsions were examined. Bilayer emulsions prepared with CDNP as the inner layer and CS/CSNP as the outer layer were observed to have smaller droplet sizes (1.39 ± 86.74 um and 1.45 ± 7.87 um). Bilayer emulsions prepared with CDNP as the inner layer and CS as the outer layer exhibited the lowest creaming index (2.38 %) after 14 days of storage, indicating excellent stability. Furthermore, bilayer emulsion prepared with CDNP as the inner layer and CS as the outer layer also exhibited a uniform water distribution, excellent protein oxidative stability, and uniformly distributed droplets by the measurement of Low-field NMR, intrinsic tryptophan fluorescence and laser confocal laser scanning microscopy. These results indicated that the study provided a theoretical basis for the development and design of bilayer emulsions with different interfacial structures. This study also provides a new material for the preparation of delivery systems that protect biologically active compounds. Bilayer emulsions are promising for applications in traditional and manufactured food products.
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Affiliation(s)
- Ran Meng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Pin Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Ran Feng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Han Tao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Dong-Lin Su
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China.
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Luo S, Fu Y, Ye J, Liu C. Encapsulation of rutin in protein nanoparticles by pH-driven method: impact of rutin solubility and mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1804-1812. [PMID: 37867464 DOI: 10.1002/jsfa.13068] [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: 08/03/2023] [Revised: 10/17/2023] [Accepted: 10/23/2023] [Indexed: 10/24/2023]
Abstract
BACKGROUND The use of rutin in the food industry is limited by its poor solubility. Encapsulation can be used as an effective way to improve polyphenol solubility. Proteins with high safety, biocompatibility and multiple binding sites are known as the most promising encapsulating carriers. Therefore, the improvement of rutin solubility by pH-driven encapsulation of rutin in soy protein isolate (SPI) nanoparticles, as well as the form of rutin after encapsulation and rutin-protein binding index were investigated. RESULTS SPI had a high encapsulation efficiency (87.5%) and loading amount (10.6%) for rutin. When the mass ratio of protein to rutin was 5:1, the highest concentration of rutin in solution was 3.27 g L-1 , which was a 51.57-fold increase compared to the original rutin. At this situation, rutin transformed from crystalline to amorphous form. During the formation of nanoparticles, SPI was in a dynamic change of unfolding and refolding. Rutin deprotonated in alkaline conditions increasing its solubility and bound to protein to form nanoparticles during the process of returning to neutral. Hydrophobic interactions and hydrogen bonding promoted the formation of the nanoparticles and there were at least 1-2 binding sites between rutin and each SPI molecule. CONCLUSION The results suggested that encapsulation of rutin in protein nanoparticles can effectively increase the solubility of rutin. This study may provide important information for the effective utilization of polyphenol functional foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Yuteng Fu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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He S, Li M, Sun Y, Pan D, Zhou C, Lan H. Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions. Food Chem 2024; 430:137053. [PMID: 37549626 DOI: 10.1016/j.foodchem.2023.137053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 07/11/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
Abstract
This study aimed to investigate the role of hydrolysis and guar gum (GG) participation on the emulsification of the duck myofibrillar protein (MP) and the related stability of oil-in-water emulsion in low-salt condition. Emulsions were prepared using one of each or both treatments, and that prepared with trypsin hydrolysis and GG (T-GG) exhibited the highest stability. FTIR analysis confirmed the hydrogen bond interactions between the system components. T-GG treatment improved emulsion properties and decreased oil droplet size. Moreover, CLSM indicated that aggregation of T-GG oil droplets was prevented. Physical stability was assessed such as Turbiscan stability index, creaming index, and rheological properties. The adsorbed percentage for T-GG was the lowest. However, interfacial tension, droplet size, stability, and peroxide value analyses indicated that a denser interfacial membrane structure is formed with T-GG. Thus, T-GG treatment could be applied in the food industry, such as in nutrient delivery systems and fat mimetics.
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Affiliation(s)
- Shufeng He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Mengmeng Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Hangzhen Lan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
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6
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Hu Y, Zhou C, Du L, Zhan F, Sun Y, Wu Z, Pan D. Phenolic structure dependent interaction onto modified goose liver protein enhanced by pH shifting: Modulations on protein interfacial and emulsifying properties. Int J Biol Macromol 2023; 253:126810. [PMID: 37690654 DOI: 10.1016/j.ijbiomac.2023.126810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/31/2023] [Accepted: 09/07/2023] [Indexed: 09/12/2023]
Abstract
The appropriateness of animal by-product proteins as emulsifiers is barely explored compared to their meat counterparts. This paper focused on improving interfacial and emulsifying properties of modified goose liver protein using three structurally relevant polyphenols either enhanced by pH shifting (P-catechin, P-quercetin and P-rutin) or not (catechin, quercetin and rutin). Due to its high hydrophobicity and limited steric hindrance, quercetin was more sufficient to hydrophobically interact (ΔH > 0, ΔS > 0) with MGLP than catechin and rutin. Results showed that polyphenol interactive affinity was positively correlated to surface hydrophobicity but negatively to size and aggregation extent of MGLP. Interfacial pressure and dilatational elastic modulus implied that synergistic polyphenol interaction and pH shifting favored the interfacial adsorption and macromolecular association of MGLP, particularly for P-quercetin with the values reached to 19.9 ± 2.0 mN/m and 22.9 ± 1.2 mN/m, respectively. Emulsion stabilized by P-quercetin also maintained highest physical and oxidative stabilities regarding the lowest D [4,3] (3.78 ± 0.27 μm) and creaming index (8.38 ± 0.43 %), together with highest mono- (19.51 %) and polyunsaturated fatty acid content (29.39 %) during storage. Overall, chemical structure of polyphenols may be determining in fabricating MGLP-polyphenol complexes with improved emulsion stabilization efficiency.
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Affiliation(s)
- Yangyang Hu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Feili Zhan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China.
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Tobar-Delgado E, Mejía-España D, Osorio-Mora O, Serna-Cock L. Rutin: Family Farming Products' Extraction Sources, Industrial Applications and Current Trends in Biological Activity Protection. Molecules 2023; 28:5864. [PMID: 37570834 PMCID: PMC10421072 DOI: 10.3390/molecules28155864] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/21/2023] [Accepted: 07/23/2023] [Indexed: 08/13/2023] Open
Abstract
In vitro and in vivo studies have demonstrated the bioactivity of rutin, a dietary flavonol naturally found in several plant species. Despite widespread knowledge of its numerous health benefits, such as anti-inflammatory, antidiabetic, hepatoprotective and cardiovascular effects, industrial use of rutin is still limited due to its low solubility in aqueous media, the characteristic bitter and astringent taste of phenolic compounds and its susceptibility to degradation during processing. To expand its applications and preserve its biological activity, novel encapsulation systems have been developed. This review presents updated research on the extraction sources and methodologies of rutin from fruit and vegetable products commonly found in a regular diet and grown using family farming approaches. Additionally, this review covers quantitative analysis techniques, encapsulation methods utilizing nanoparticles, colloidal and heterodisperse systems, as well as industrial applications of rutin.
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Affiliation(s)
- Elizabeth Tobar-Delgado
- Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Carrera. 32 Chapinero, Palmira 763533, Colombia
| | - Diego Mejía-España
- Grupo de Investigación GAIDA, Departamento de Procesos Industriales, Facultad de Ingeniería Agroindustrial, Pasto 522020, Colombia
| | - Oswaldo Osorio-Mora
- Grupo de Investigación GAIDA, Departamento de Procesos Industriales, Facultad de Ingeniería Agroindustrial, Pasto 522020, Colombia
| | - Liliana Serna-Cock
- Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Carrera. 32 Chapinero, Palmira 763533, Colombia
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He R, Chen W, Zhong Q, Zhang M, Pei J, Chen W, Chen H. Sodium alginate emulsion loaded with linalool: Preparation, characterization and antibacterial mechanism against Shigella sonnei. Int J Biol Macromol 2023:125167. [PMID: 37270123 DOI: 10.1016/j.ijbiomac.2023.125167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 04/09/2023] [Accepted: 05/29/2023] [Indexed: 06/05/2023]
Abstract
This study aimed to prepare sodium alginate-linalool emulsion (SA-LE) to overcome the low solubility of linalool and explore its inhibitory activity against Shigella sonnei. The results indicated that linalool significantly reduced the interfacial tension between SA and oil phase (p < 0.05). Droplet sizes of fresh emulsions were uniform with sizes from 2.54 to 2.58 μm. The ζ-potential was between -23.94 and -25.03 mV, and the viscosity distribution was 973.62 to 981.03 mPa·s at pH 5-8 (near neutral pH) without significant difference. In addition, linalool could be effectively released from SA-LE in accordance with the Peppas-Sahlin model, mainly described by Fickian diffusion. In particular, SA-LE can inhibit S. sonnei with a minimum inhibitory concentration of 3 mL/L, which was lower than free linalool. The mechanism can be described as damaging the membrane structure and inhibiting respiratory metabolism accompanied by oxidative stress based on FESEM, SDH activity, ATP and ROS content. These results suggest that SA is an effective encapsulation strategy to enhance the stability of linalool and its inhibitory effect on S. sonnei at near neutral pH. Moreover, the prepared SA-LE has the potential to be developed as a natural antibacterial agent to address the growing food safety challenges.
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Affiliation(s)
- Rongrong He
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Weijun Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Chunguang Agro-product processing institute, Wenchang 571333, PR China
| | - Qiuping Zhong
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Ming Zhang
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Jianfei Pei
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Wenxue Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
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9
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Guo N, Ye S, Zhou G, Zhang Y, Zhang F, Xu J, Pan S, Zhu G, Wang Z. Effect of ultrasound treatment on interactions of whey protein isolate with rutin. ULTRASONICS SONOCHEMISTRY 2023; 95:106387. [PMID: 37030074 PMCID: PMC10119954 DOI: 10.1016/j.ultsonch.2023.106387] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/21/2023] [Accepted: 03/26/2023] [Indexed: 06/19/2023]
Abstract
Rutin is a biologically active polyphenol, but its poor water solubility and low bioavailability limit its application to the food industry. We investigated the effect of ultrasound treatment on the properties of rutin (R) and whey protein isolate (WPI) using spectral and physicochemical analysis. The results revealed that there was covalent interaction between whey protein isolate with rutin, and the binding degree of whey isolate protein with rutin increased with ultrasound treatment. Additionally, solubility and surface hydrophobicity of WPI-R complex improved with ultrasonic treatment, and a maximum solubility of 81.9 % at 300 W ultrasonic power. The ultrasound treatment caused the complex to develop a more ordered secondary structure, resulting in a three-dimensional network structure with small and uniform pore sizes. This research could provide a theoretical reference for studying protein-polyphenol interactions and their applications in food delivery systems.
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Affiliation(s)
- Na Guo
- Department of Life Science, Hefei Normal University, Hefei, Anhui 230061, China.
| | - Shuang Ye
- Department of Life Science, Hefei Normal University, Hefei, Anhui 230061, China
| | - Ganghua Zhou
- Department of Life Science, Hefei Normal University, Hefei, Anhui 230061, China
| | - Yimeng Zhang
- Department of Life Science, Hefei Normal University, Hefei, Anhui 230061, China
| | - Fangyan Zhang
- Department of Life Science, Hefei Normal University, Hefei, Anhui 230061, China
| | - Jingjing Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Shenyu Pan
- Department of Life Science, Hefei Normal University, Hefei, Anhui 230061, China
| | - Guilan Zhu
- Department of Life Science, Hefei Normal University, Hefei, Anhui 230061, China.
| | - Ziying Wang
- Department of Life Science, Hefei Normal University, Hefei, Anhui 230061, China
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Chen J, Zeng X, Chai J, Zhou G, Xu X. Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing. ULTRASONICS SONOCHEMISTRY 2023; 95:106397. [PMID: 37044021 PMCID: PMC10119801 DOI: 10.1016/j.ultsonch.2023.106397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/21/2023] [Accepted: 04/01/2023] [Indexed: 06/19/2023]
Abstract
Optimizing ultrasound (ULD)-assisted flavonoid modification is an important component of enhancing its application potential. In this work, diverse flavonoids, such as quercetin (Que), apigenin (Api), and morin (Mor), were used to modify protein in myofibrillar protein (MP)/cellulose nanocrystal (CN) complexes using ULD-assisted method. Compared with the MP/CNs group, the triiodide contents of MP-Que/CNs, MP-Api/CNs, and MP-Mor/CNs increased by 1175.84%, 479.05%, and 2281.50% respectively. The findings revealed that the actual intensity of ULD was drastically reduced by the molecular weight decrease of these flavonoids. For olive oil emulsions prepared with mixed emulsifiers, the low interfacial diffusion rates (0.03 mN·m·s-1/2) and weak emulsifying activity (8.33 m2/g) of the MP/CN complexes were significantly improved by the flavonoids after ULD-assisted treatment. Notably, the emulsions prepared using MP-Api/CNs contained smaller oil droplets and exhibited better emulsifying properties, compared to emulsions prepared with MP-Mor/CNs or MP-Que/CNs. This study is essential for ULD-assisted treatment since the processing impact may be increased by choosing the most suitable flavonoid.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiale Chai
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Hydrophobic interaction at the O/W interface: Impacts on the interfacial stability, encapsulation and bioaccessibility of polyphenols. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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12
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Chen P, Yang BQ, Wang RM, Xu BC, Zhang B. Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Jia N, Lin S, Yu Y, Zhang G, Li L, Zheng D, Liu D. The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms. Foods 2022; 11:foods11213480. [PMID: 36360094 PMCID: PMC9654987 DOI: 10.3390/foods11213480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/21/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022] Open
Abstract
The effects of different levels of rutin (0, 0.05%, 0.1%, 0.2% and 0.3% w/v) and ethanol on the structure and gel properties of whey protein isolate (WPI) were examined. The results showed that the addition of ethanol promoted the gel formation of WPI. The addition of rutin increased the gel strength of WPI and maintained the water-holding capacity of the gel. Ethanol caused an increase in thiol content and surface hydrophobicity, but rutin decreased the thiol content and surface hydrophobicity of WPI. The particle size, viscosity and viscoelasticity of WPI increased at rutin levels of 0.2% and 0.3%, indicating that rutin caused cross-linking and aggregation of WPI, but rutin had no significant effect on the zeta-potential, indicating that electrostatic interactions were not the main force causing the changes in protein conformation and gel properties. Ethanol and rutin improved the gel properties of WPI possibly by inducing cross-linking of WPIs via hydrophobic and covalent interactions.
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14
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Jia Y, Sun S, Zhang D, Yan X, Man H, Huang Y, Qi B, Li Y. Dynamic monitoring of the protein-lipid co-oxidation of algae oil-enriched emulsions coated with soybean protein-rutin covalent conjugates. Food Res Int 2022; 162:112173. [DOI: 10.1016/j.foodres.2022.112173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/09/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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15
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Wu J, Xu S, Yan X, Zhang X, Xu X, Li Q, Ye J, Liu C. Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch. Foods 2022; 11:foods11111601. [PMID: 35681350 PMCID: PMC9180377 DOI: 10.3390/foods11111601] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/21/2022] [Accepted: 05/27/2022] [Indexed: 01/21/2023] Open
Abstract
Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice starch was investigated. The results showed that homogenization could significantly decrease the particle size of rice protein and increase their water holding capacity without changing their band distribution in SDS-PAGE. With the addition of protein/homogenized proteins into rice starch decreased peak viscosity of paste. The homogenized proteins decreased breakdown and setback value when compared with that of original protein, indicating homogenized protein might have potential applications for increasing the stability and inhibiting short-term retrogradation of starch paste. The addition of protein/homogenized proteins resulted in a reduction in the viscoelasticity behavior of starch paste. These results indicate that homogenization would create a solution to alter the physicochemical properties of plant proteins, and the homogenized proteins may be a potential candidate for development of protein-rich starchy products.
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Affiliation(s)
- Jianyong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Shunqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xiaoyan Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xuan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xingfeng Xu
- Department of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
| | - Qian Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China;
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
- Correspondence:
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
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Zhang J, Hassane Hamadou A, Chen C, Xu B. Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34730038 DOI: 10.1080/10408398.2021.1998761] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In comparison to conventional encapsulation methods of phenolic compounds (PCs), pH-driven method is green, simple and requires low energy consumption. It has a huge potential for industrial applications, and can overcome more effectively the aqueous solubility, stability and bioavailability issues related to PCs by changing pH to induce the encapsulation of PCs. This review aims to shed light on the use of pH-driven method for encapsulating PCs. The preparation steps and principles governing pH-driven method using various carriers and delivery systems are provided. A comparison of pH-driven with other methods is also presented. To circumvent the drawbacks of pH-driven method, improvement strategies are proposed. The essence of pH-driven method relies simultaneously on alkalization and acidification to bind PCs and carriers. It is used for the development of nanoemulsions, liposomes, edible films, nanoparticles, nanogels and functional foods. As a result of pH-driven method, PCs-loaded carriers may have smaller size, high encapsulation efficiency, more sustained-release and good bioavailability, due mainly to effects of pH change on the structure and properties of PCs as well as carriers. Finally, modification of wall materials and type of acidifier are considered as efficient approaches to improve the pH-driven method.
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Affiliation(s)
- Jiyao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Chao Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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