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Zhao M, Li F, Li H, Lin Q, Zhou X, Wu X, Wu W. Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions. Food Chem 2024; 443:138611. [PMID: 38309025 DOI: 10.1016/j.foodchem.2024.138611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/15/2024] [Accepted: 01/26/2024] [Indexed: 02/05/2024]
Abstract
The effects of rice bran rancidity-induced protein oxidation and heating time on the stability of rice bran protein fibril aggregates (RBPFA)-high internal phase Pickering emulsions (HIPPEs) were investigated. The optimal conditions for RBPFA-HIPPEs were 8 mg/mL RBPFA with an oil phase volume fraction of 75 %. Moderate oxidation (rice bran stored for 3 d) and moderate heating (8 h) enhanced the wettability, flexibility, diffusion rate, and adsorption rate of RBPFA, meanwhile, the rheological properties of RBPFA-HIPPEs increased. RBPFA-HIPPEs could be stably stored for 50 d at 25 °C. Moderate oxidized and moderate heated RBPFA-stabilized HIPPEs could remain stable after heat treatment and could be re-prepared after freeze-thaw (3 cycles). Additionally, the stability of RBPFA-HIPPEs was significantly related to the structural characteristics and interfacial properties of RBPFA. Overall, moderate oxidation and moderate heating enhanced the storage, thermal, and freeze-thaw stability of RBPFA-HIPPEs by improving the interfacial properties of RBPFA.
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Affiliation(s)
- Mengmeng Zhao
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Fang Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Helin Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaoling Zhou
- Chen Keming Food Manufacturing Co., Ltd, Changsha, Hunan 414000, China
| | - Xiaojuan Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
| | - Wei Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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2
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Li J, Jiang Q, Xu H, Li M, Hussain MA, Jiang Z, Hou J. Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches. Food Chem 2024; 457:140096. [PMID: 38905830 DOI: 10.1016/j.foodchem.2024.140096] [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: 01/13/2024] [Revised: 05/13/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
The research explored the role of γ-oryzanol (γs) on stabilization behavior of Pickering emulsion gels (PEGs) loaded by α-lactalbumin (α-LA) or β-lactoglobulin (β-LG), being analyzed by experimental and computer methods (molecular dynamic simulation, MD). Primarily, the average particle size of β-LG-γS was expressed 100.07% decrease over that of α-LA-γS. In addition, γs decreased the dynamic interfacial tension of two proteins with the order of β-LG < α-LA. Meanwhile, quartz crystal microbalance with dissipation proved that β-LG-γS exhibited higher adsorption mass and denser rigid interface layer than α-LA-γS. Moreover, the hydrophobic group of γS had electrostatic repulsion with polar water molecules in the aqueous phase, which spread to the oil phase. β-LG-γS had lower RMSD/Rg value and narrower fluctuation compared with α-LA-γS. This work strength the exploration of interfacial stabilization mechanism of whey protein-based PEGs, which enriched its theoretical research for industrial-scale production as the replacement of trans fat and cholesterol.
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Affiliation(s)
- Jinzhe Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; College of Food Science and Engineering, Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, Guiyang University, Guiyang 550005, PR China; Heilongjiang Green Food Science Research Institute, Harbin 150028, PR China
| | - Qiuwan Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Heyang Xu
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Meng Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Muhammad Altaf Hussain
- Faculty of veterinary and Animal science Lasbela university of Agriculture water and Marine sciences uthal, 90159, Balochistan, Pakistan
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
| | - Juncai Hou
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; College of Food Science and Engineering, Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, Guiyang University, Guiyang 550005, PR China; Heilongjiang Green Food Science Research Institute, Harbin 150028, PR China.
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3
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He X, Lu Q. A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application. Adv Colloid Interface Sci 2024; 324:103086. [PMID: 38244533 DOI: 10.1016/j.cis.2024.103086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 10/25/2023] [Accepted: 01/05/2024] [Indexed: 01/22/2024]
Abstract
High internal phase Pickering emulsion (HIPPE) is renowned for its exceptionally high-volume fraction of internal phase, leading to flocculated yet deformed emulsion droplets and unique rheological behaviors such as shear-thinning property, viscoelasticity, and thixotropic recovery. Alongside the inherent features of regular emulsion systems, such as large interfacial area and well-mixture of two immiscible liquids, the HIPPEs have been emerging as building blocks to construct three-dimensional (3D) scaffolds with customized structures and programmable functions using an extrusion-based 3D printing technique, making 3D-printed HIPPE-based scaffolds attract widespread interest from various fields such as food science, biotechnology, environmental science, and energy transfer. Herein, the recent advances in preparing suitable HIPPEs as 3D printing inks for various applied fields are reviewed. This work begins with the stabilization mechanism of HIPPEs, followed by introducing the origin of their distinctive rheological behaviors and strategies to adjust the rheological behaviors to prepare more eligible HIPPEs as printing inks. Then, the compatibility between extrusion-based 3D printing and HIPPEs as building blocks was discussed, followed by a summary of the potential applications using 3D-printed HIPPE-based scaffolds. Finally, limitations and future perspectives on preparing HIPPE-based materials using extrusion-based 3D printing were presented.
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Affiliation(s)
- Xiao He
- Department of Chemical and Petroleum Engineering, University of Calgary, 2500 University Drive, NW, Calgary, Alberta, Canada
| | - Qingye Lu
- Department of Chemical and Petroleum Engineering, University of Calgary, 2500 University Drive, NW, Calgary, Alberta, Canada.
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4
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Zhu F. Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives. Food Res Int 2024; 178:113935. [PMID: 38309906 DOI: 10.1016/j.foodres.2024.113935] [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: 11/02/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Whey proteins are a major group of dairy proteins with high potential for various food based applications. Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit specific applications. This review summarizes the recent advances in the modifications of whey proteins using chemical, physical, and enzymatic methods and their combinations as well as the modification effects on the physicochemical properties. The uses of these modified whey proteins in emulsion based food and beverage systems are described. The limitations in the studies summarized are critically discussed, while future research directions are suggested on how to better utilize whey proteins for emulsion based uses through modifications.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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5
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Badar IH, Wang Z, Sun F, Xia X, Chen Q, Liu Q, Kong B, Liu H. Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate. Food Res Int 2024; 175:113812. [PMID: 38129013 DOI: 10.1016/j.foodres.2023.113812] [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: 09/01/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 12/23/2023]
Abstract
This research aimed to create Pickering emulsions using modified soy protein isolate (SPI) as a stabilizer and flaxseed-derived diglyceride (DAG) as an oil phase. The SPI was modified through a process involving both heating and ultrasound treatment. The result indicated that the droplet size of emulsions increased with the increase in oil content (p < 0.05). For instance, the largest droplet size (23 µm) was observed at an oil-to-SPI dispersion ratio of 4:1 ratio (φ = 80), whereas the smallest droplet size (6.39 µm) was noticed at the 1:4 ratio. During the 7-day storage period, the emulsions with a 4:1 ratio (φ = 80) showed the lowest droplet size increase (from 23 µm to 25.58 µm). In contrast, the emulsions with a 1:1 ratio displayed the highest increase (from 19.39 µm to 74.29 µm). Creaming index results revealed that emulsions with a 4:1 ratio (φ = 80) showed no signs of creaming and phase separation than all other treatments (p < 0.05). Backscattering fluctuations (ΔBS) and turbiscan stability index (TSI) showed that emulsions with 4:1, 2:1, and 1:1 oil-to-SPI dispersion ratios had consistent ΔBS curves with higher and TSI curves with lower values. Optical microscopy, confocal laser scanning, and cryo-scanning electron microscopy revealed that emulsions with oil-to-SPI dispersion ratios of 4:1 and 2:1 had well-organized structures with no visible coalescence. Macromorphological and microrheological investigations demonstrated that emulsions with 80% oil content had the highest viscosity, both moduli, elasticity index, macroscopic viscosity index, and the lowest fluidity index and solid-liquid balance values. Moreover, these emulsions were more resistant to centrifugation and storage environments. In conclusion, the study determined that flaxseed-derived DAG-based high internal phase Pickering emulsions (φ = 80) had superior stability, improved viscoelasticity, and better rheological properties.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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6
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Sun F, Cheng T, Ren S, Yang B, Liu J, Huang Z, Guo Z, Wang Z. Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction. Int J Biol Macromol 2024; 256:128381. [PMID: 38000596 DOI: 10.1016/j.ijbiomac.2023.128381] [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: 09/12/2023] [Revised: 10/18/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023]
Abstract
The interactions between carboxymethyl cellulose sodium and proteins can regulate the interfacial and rheological properties of HIPEs, which plays a leading role in the stabilities of HIPEs. This article prepared various ratios of soluble soy protein isolate/carboxymethyl cellulose sodium (SPI/CMC) complexes in different proportions and examined the impact of various ratios of complexes on the structure and interface properties of complexes systems. Additionally, it explored the co-emulsification mechanism of HIPEs using SPI and CMC. At appropriate ratios of SPI/CMC, SPI and CMC mainly combine through non covalent binding and form complexes with smaller particle sizes and stronger electrostatic repulsion. The interfacial properties indicated that adding appropriate CMC increased the pliability and reduced the interfacial tension, while also enhancing the wettability of SPI/CMC complexes. At the ratio of 2:1, the SPI/CMC complexes-stabilized HIPPEs exhibited smaller oil droplets size, tighter droplet packing, and thicker interfacial film through the bridging of droplets and the generation of stronger gel-like network structures to prevent the coalescence/flocculation of droplets. These results suggested that the appropriate ratios of SPI/CMC can improve the physical stability of HIPEs by changing the structure and interface characteristics of the SPI/CMC complexes. This work provided theoretical support for stable HIPEs formed with protein-polysaccharide complexes.
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Affiliation(s)
- Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuanghe Ren
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bing Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jun Liu
- Shandong Yuwang Industrial Co., Ltd, Dezhou, Shandong 251299, China
| | - Zhaoxian Huang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Shandong Gushen Biological Technology Group Co., Ltd, Dezhou, Shandong 253500, China.
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7
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Kuzhithariel Remanan M, Zhu F. Encapsulation of ferulic acid in high internal phase Pickering emulsions stabilized using nonenyl succinic anhydride (NSA) and octenyl succinic anhydride (OSA) modified quinoa and maize starch nanoparticles. Food Chem 2023; 429:136748. [PMID: 37467669 DOI: 10.1016/j.foodchem.2023.136748] [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: 10/13/2022] [Revised: 05/31/2023] [Accepted: 06/26/2023] [Indexed: 07/21/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized using modified starch nanoparticles (SNPs) were studied as a delivery system for ferulic acid (FA). The quinoa (Q, 153 nm) and maize (M, 221 nm) SNPs were prepared by sono-precipitation and modified with nonenyl succinic anhydride (NSA) and octenyl succinic acid (OSA). The FA-encapsulated HIPPEs obtained showed neither coalescence nor Ostwald ripening, as reflected by emulsion index and droplet size measurements. Confocal laser scanning microscopy revealed FA entrapped droplets surrounded by the SNPs layer. The rheological measurements confirmed strong network formation and long-term stability. In vitro studies (pH 7.4, 96 h) showed sustained release of FA from the gel network. After 15 days, the encapsulation efficiencies for HIPPEs stabilized with both NSA and OSA modified QSNPs and MSNPs were close to 99%. The results showed that FA could be feasibly encapsulated in HIPPEs stabilized using modified SNPs.
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Affiliation(s)
- Mejo Kuzhithariel Remanan
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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8
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Fu Y, Li Y, Everett DW, Weng S, Zhai Y, Wang M, Li T. Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility. Int J Biol Macromol 2023; 252:126439. [PMID: 37611688 DOI: 10.1016/j.ijbiomac.2023.126439] [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: 06/03/2023] [Revised: 08/13/2023] [Accepted: 08/18/2023] [Indexed: 08/25/2023]
Abstract
Octenyl succinic anhydride (OSA) modification of amyloid proteins fibrils (APFs) was employed to improve dispersibility and ice recrystallization inhibition activity. OSA mainly reacted with the amino groups of APFs without significantly changing morphology. OSA-modified APFs (OAPFs) had lower pI, carried more negative charges, and were more hydrophobic. OSA-modification showed a pH-dependent effect on the dispersibility of fibrils. At pH 7.0, OSA-modification improved dispersibility and inhibited heat-induced gelation of fibrils at weakened electrostatic repulsion. OAPFs were more prone to aggregation with lower dispersity at acidic pH values and demonstrated stronger IRI activity than unmodified fibrils at pH 7.0. Our findings indicate OSA-modification favors the industrial application of APFs as an ice recrystallization inhibitor with enhanced dispersibility.
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Affiliation(s)
- Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuan Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - David W Everett
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; AgResearch, Palmerston North, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Shuni Weng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yun Zhai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Mengtin Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Teng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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Vale M, Marques AC. Mechanistic Study of the Formation of Multicomponent Oxide Porous Microspheres (MICROSCAFS ®) by Cryo-Scanning Electron Microscopy. Gels 2023; 9:704. [PMID: 37754386 PMCID: PMC10529508 DOI: 10.3390/gels9090704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 08/19/2023] [Accepted: 08/29/2023] [Indexed: 09/28/2023] Open
Abstract
Multicomponent oxide microspheres with interconnected macroporosity (MICROSCAFS®) are new materials with great potential as support materials for photocatalysis, optimized for real life applications and for other uses that are still being explored. They are obtained from an adapted sol-gel process combined with phase separation phenomena that occur within the water droplets of an emulsion. We present here a methodology based on cryogenic scanning electron microscopy (cryo-SEM) that allows, with minimal specimen preparation, the direct and in situ visualization of 'wet' alkoxide-derived microstructures, for the mechanistic study of the complex process of MICROSCAFS® generation. It is simultaneously combined with energy dispersive X-ray spectroscopy (EDS) to visualize phase separation phenomena and study the chemical elemental composition at specific regions of the sample and reaction times.
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10
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Zhang J, Zhao S, Liu Q, Chen Q, Liu H, Kong B. High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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11
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Zhang S, Chen H, Shi Z, Liu Y, Yu J, Liu L, Fan Y. High internal phase Pickering emulsions stabilized by ε-poly-l-lysine grafted cellulose nanofiber for extrusion 3D printing. Int J Biol Macromol 2023:125142. [PMID: 37257524 DOI: 10.1016/j.ijbiomac.2023.125142] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/23/2023] [Accepted: 05/26/2023] [Indexed: 06/02/2023]
Abstract
An effective method for preparing food-grade three-dimensional (3D) printing materials was the use of highly concentrated oil-in-water emulsions. This research reported 3D printable materials constructed from food-grade high internal phase Pickering emulsions (HIPPEs) that were stabilized by ε-poly-l-lysine grafted cellulose nanofiber (ε-PL-TOCNs). The ε-PL-TOCNs were prepared via ε-poly-l-lysine grafting of 2, 2, 6, 6-tetramethylpiperidine-N-oxyl (TEMPO)-oxidized cellulose (TOC) and the successive mechanical treatment. Subsequently, the chemical structure, microstructure and surface properties of ε-PL-TOCNs were characterized. The results showed that the prepared ε-PL-TOCNs had excellent dispersion performances, cationic properties brought by amino groups, and hydrophilic/hydrophobic functions of chain structure, which confirmed the feasibility of preparing HIPPEs. The HIPPEs with an internal phase volume fraction of 82 % were obtained at 0.8 wt% ε-PL-TOCNs concentration and pre-emulsification followed by continuous oil feeding. The HIPPEs' storage stability, morphology, and rheological behavior were further discussed. The ultra stable HIPPEs with apparent shear-thinning behavior and high solid viscoelasticity were successful produced, which was suitable for 3D printing. This work expanded the application of nanocellulose in emulsions field and provided a new thinking to prepare food-grade 3D printable materials and porous foam.
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Affiliation(s)
- Shuai Zhang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Huangjingyi Chen
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Zicong Shi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Ying Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Juan Yu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Liang Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Yimin Fan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
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12
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Han B, Chen P, Guo J, Yu H, Zhong S, Li D, Liu C, Feng Z, Jiang B. A Novel Intelligent Indicator Film: Preparation, Characterization, and Application. Molecules 2023; 28:molecules28083384. [PMID: 37110618 PMCID: PMC10143919 DOI: 10.3390/molecules28083384] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 03/29/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
The development of intelligent indicator film that can detect changes in food quality is a new trend in the food packaging field. The WPNFs-PU-ACN/Gly film was prepared based on whey protein isolate nanofibers (WPNFs). Anthocyanin (ACN) and glycerol (Gly) were used as the color indicator and the plasticizer, respectively, while pullulan (PU) was added to enhance mechanical properties of WPNFs-PU-ACN/Gly edible film. In the study, the addition of ACN improved the hydrophobicity and oxidation resistance of the indicator film; with an increase in pH, the color of the indicator film shifted from dark pink to grey, and its surface was uniform and smooth. Therefore, the WPNFs-PU-ACN/Gly edible film would be suitable for sensing the pH of salmon, which changes with deterioration, as the color change of ACN was completely consistent with fish pH. Furthermore, the color change after being exposed to grey was evaluated in conjunction with hardness, chewiness, and resilience of salmon as an indication. This shows that intelligent indicator film made of WPNFs, PU, ACN, and Gly could contribute to the development of safe food.
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Affiliation(s)
- Bing Han
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Peifeng Chen
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxuan Guo
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Hongliang Yu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Shaojing Zhong
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Dongmei Li
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Chunhong Liu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhibiao Feng
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Bin Jiang
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
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13
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Zhang J, Zhao S, Li L, Kong B, Liu H. High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability. Foods 2023; 12:foods12071433. [PMID: 37048254 PMCID: PMC10093400 DOI: 10.3390/foods12071433] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/21/2023] [Accepted: 03/24/2023] [Indexed: 03/30/2023] Open
Abstract
In this study, the interfacial behavior of high internal phase emulsions (HIPEs), stabilized by ultrasound combined with pH-shifting modified pea protein isolate (MPPI), was investigated, and its emulsification process and stabilization mechanism were discussed. The effects of MPPI concentration on the micromorphology, droplet size, rheology, and stability of HIPEs were investigated. As the MPPI concentration increased, the appearance of HIPEs gradually changed from a relatively fluid state to a plastic solid-like state with detailed texture. There occurred a gradual decrease in droplet size, the cohering of an orderly and tight arrangement, in addition to the formation of a bilayer elastic interface layer. The macro- and microrheological assessments confirmed that the apparent viscosity, storage modulus, elasticity index, and macroscopic viscosity index increased gradually. Furthermore, it was demonstrated that 5 wt% MPPI-stabilized HIPEs had the potential to be used as 3D printing inks. Stability evaluation showed that the TURBISCAN stability index decreased and centrifugal stability increased. The appearance and microstructure remained highly stable after heating at 80 °C for 30 min and storage at 4 ℃ for 90 days. These findings confirm that MPPI improves the rheological behavior and stability of HIPEs by modulating the interfacial adsorption and network structure.
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Co-Extraction of Flaxseed Protein and Polysaccharide with a High Emulsifying and Foaming Property: Enrichment through the Sequence Extraction Approach. Foods 2023; 12:foods12061256. [PMID: 36981182 PMCID: PMC10048294 DOI: 10.3390/foods12061256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 03/17/2023] Open
Abstract
A new focus with respect to the extraction of plant protein is that ingredient enrichment should target functionality instead of pursuing purity. Herein, the sequence aqueous extraction method was used to co-enrich five protein-polysaccharide natural fractions from flaxseed meal, and their composition, structure, and functional properties were investigated. The total recovery rate of flaxseed protein obtained by the sequence extraction approach was more than 80%, which was far higher than the existing reports. The defatted flaxseed meal was soaked by deionized water to obtain fraction 1 (supernatant), and the residue was further treated to get fraction 2 (supernatant) and 3 (precipitate) through weak alkali solubilization. Part of the fraction 2 was taken out, followed by adjusting its pH to 4.2. After centrifuging, the albumin-rich supernatant and precipitate with protein content of 73.05% were gained and labeled as fraction 4 and fraction 5. The solubility of fraction 2 and 4 exceeded 90%, and the foaming ability and stability of fraction 5 were 12.76 times and 9.89 times higher than commercial flaxseed protein, respectively. The emulsifying properties of fractions 1, 2, and 5 were all greater than that of commercial sodium caseinate, implying that these fractions could be utilized as high-efficiency emulsifiers. Cryo-SEM results showed that polysaccharides in fractions were beneficial to the formation of network structure and induced the formation of tighter and smoother interfacial layers, which could prevent emulsion flocculation, disproportionation, and coalescence. This study provides a reference to promote the high-value utilization of flaxseed meals.
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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: 10] [Impact Index Per Article: 10.0] [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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Fu Y, Li Y, Su H, Wu T, Li T. Inhibiting ice recrystallization by amyloid protein fibrils. Int J Biol Macromol 2023; 227:1132-1140. [PMID: 36470434 DOI: 10.1016/j.ijbiomac.2022.11.293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 11/13/2022] [Accepted: 11/28/2022] [Indexed: 12/11/2022]
Abstract
Ice recrystallization is harmful to the quality of frozen foods and the cryopreservation of cells and biological tissues, requiring biocompatible materials with ice recrystallization inhibition (IRI) activity. Emerging studies have associated IRI activity with amphiphilic structures. We propose amphiphilic amyloid protein fibrils (APFs) may be IRI-active. APFs were prepared from whey protein isolate (WPI) in water (W-APFs) and in trifluoroethanol (TFE-APFs). W-APFs and TFE-APFs were more IRI-active than WPI over a concentration range of 2.5-10.0 mg/mL. Both APFs showed stronger IRI activity at pH 3.0 than at pH 5.0, 7.0, and 10.0, which was ascribed to the effect of water dispersibility and fibril length. The reduced IRI activity of the two APFs with increasing NaCl content was caused by fibril aggregation. Ice binding by APFs was absent or very weak. Ordered water was observed for the two APFs, which might be essential for IRI activity. Our findings may lead to the use of APFs as novel ice recrystallization inhibitors.
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Affiliation(s)
- Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuan Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huanhuan Su
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Tao Wu
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, TN 37996, USA
| | - Teng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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17
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Qiu C, Wang C, Li X, Sang S, McClements DJ, Chen L, Long J, Jiao A, Wang J, Jin Z. Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Song S, Li Y, Zhu Q, Zhang X, Wang Y, Tao L, Yu L. Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles. Int J Biol Macromol 2023; 226:61-71. [PMID: 36493922 DOI: 10.1016/j.ijbiomac.2022.12.047] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
In this paper, buckwheat protein colloidal particles (BPCPs) were prepared by heat treatment to stabilize oil-water interface. The results of particle size, surface hydrophobicity and wettability indicated that the prepared BPCPs could be used as novel Pickering emulsifier. The effects of BPCPs concentration, ionic strength and heat treatment on the structure and properties of Pickering emulsions were explored. The microstructure results showed that BPCPs could tightly coated on the surface of oil droplets to form a tight interfacial film, confirming that BPCPs could be used as an effective Pickering-like stabilizer. With the increase of BPCPs concentration, the droplet size of the Pickering emulsion gradually decreased, and the viscoelasticity and storage stability of the emulsion were effectively improved. Different from the effect of ionic strength, heat treatment was beneficial to increasing the viscoelasticity of BPCPs-stabilized Pickering emulsion. The Pickering emulsions exhibited certain flocculation at different temperatures and ionic strengths, while still maintained good solid-like behavior. These results suggest that the structure and properties of BPCPs-stabilized Pickering emulsion could be regulated by changing the ionic strength and temperature.
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Affiliation(s)
- Shixin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yufei Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Qiyuan Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Xin Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yang Wang
- National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, PR China
| | - Li Tao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Lei Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China.
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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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Xu B, Jia Y, Li B, Ma H, Yang W. Ultrastable emulsions constructed by self-assembly of two protein-polyphenol- anionic polysaccharide ternary complexes-stablized high internal phase emulsions. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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21
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Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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22
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Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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23
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Hasan Z, Zeshan B, Hassan A, Daud NHA, Sadaf A, Ahmed N. Preparation and characterization of edible whey protein nanofibrils and efficacy studies on the quality and shelf‐life of chilled food products. J Food Saf 2022. [DOI: 10.1111/jfs.13034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Zainab Hasan
- Faculty of Sciences & Technology University of Central Punjab Lahore Pakistan
| | - Basit Zeshan
- Faculty of Sustainable Agriculture Universiti Malaysia Sabah (UMS) Sandakan Sabah Malaysia
| | - Ammara Hassan
- Food Microbiology Laboratory Pakistan Council of Scientific Industrial Research (PCSIR) Lahore Pakistan
| | - Nur Hardy A. Daud
- Faculty of Sustainable Agriculture Universiti Malaysia Sabah (UMS) Sandakan Sabah Malaysia
| | - Asma Sadaf
- Department of Physics Punjab Tianjin University of Technology Lahore Pakistan
| | - Naveed Ahmed
- Department of Medical Microbiology & Parasitology Universiti Sains Malaysia, Health Campus Kubang Kerian Kelantan Malaysia
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Song Z, Yang Y, Chen F, Fan J, Wang B, Bian X, Xu Y, Liu B, Fu Y, Shi Y, Zhang X, Zhang N. Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze-Thaw Stability of Pickering Emulsion. Foods 2022; 11:foods11244018. [PMID: 36553760 PMCID: PMC9778241 DOI: 10.3390/foods11244018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/15/2022] Open
Abstract
There is growing interest in enhancing the freeze-thaw stability of a Pickering emulsion to obtain a better taste in the frozen food field. A Pickering emulsion was prepared using a two-step homogenization method with soybean protein and maltose as raw materials. The outcomes showed that the freeze-thaw stability of the Pickering emulsion increased when prepared with an increase in soybean protein isolate (SPI) and maltose concentration. After three freeze-thaw treatments at 35 mg/mL, the Turbiscan Stability Index (TSI) value of the emulsion was the lowest. At this concentration, the surface hydrophobicity (H0) of the composite particles was 33.6 and the interfacial tension was 44.34 mN/m. Furthermore, the rheological nature of the emulsions proved that the apparent viscosity and viscoelasticity of Pickering emulsions grew with a growing oil phase volume fraction and concentration. The maximum value was reached in the case of the oil phase volume fraction of 50% at a concentration of 35 mg/mL, the apparent viscosity was 18 Pa·s, the storage modulus of the emulsion was 575 Pa, and the loss modulus was 152 Pa. This research is significant for the production of freeze-thaw resistant products, and improvement of protein-stabilized emulsion products with high freeze-thaw stability.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | - Na Zhang
- Correspondence: ; Tel.: +86-137-0451-7698
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Du X, Hu M, Liu G, Yan S, Qi B, Zhang S, Huang Y, Li Y, Chen H, Zhu X. Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6273-6284. [PMID: 35510347 DOI: 10.1002/jsfa.11976] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 04/12/2022] [Accepted: 05/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Protein-polysaccharide complexes have been widely used to stabilize high-internal-phase emulsion (HIPEs). However, it is still unknown whether soy protein isolate-dextran (SPI-Dex) complexes can stabilize HIPEs or what is the effect of Dex concentration on the HIPEs. Furthermore, the non-covalent interaction mechanism between SPI and Dex is also unclear. Therefore, we fabricated SPI-Dex complexes and used them to stabilize HIPEs-loaded quercetin and explore the interaction mechanism between SPI and Dex, as well as the effect of Dex concentration on the particle size, ζ-potential, microstructure, rheology, quercetin encapsulation efficiency, and gastrointestinal fate of the HIPEs. RESULTS Spectral analysis (fourier transform infrared spectroscopy, ultraviolet spectroscopy, and fluorescence spectroscopy) results identified the formation of SPI-Dex complexes, and indicated that the addition of Dex changed the spatial structure of SPI, whereas thermodynamic analysis (ΔH > 0, ΔS > 0) showed that hydrophobic interactions were the main driving forces in the formation of SPI-Dex complexes. Compared with HIPEs stabilized by SPI, the SPI-Dex complex-stabilized HIPEs had smaller particles (3000.33 ± 201.22 nm), as well as higher ζ-potential (-21.73 ± 1.10 mV), apparent viscosities, modulus, and quercetin encapsulation efficiency (98.19 ± 0.14%). In addition, in vitro digestion revealed that SPI-Dex complex-stabilized HIPEs significantly reduced the release of free fatty acid and improved quercetin bioaccessibility. CONCLUSION HIPEs stabilized by SPI-Dex complexes delayed the release of free fat acid and improved the bioaccessibility of quercetin, and may be help in designing delivery systems for bioactive substances with specific properties. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaoqian Du
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Miao Hu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guannan Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Hao Chen
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Xiuqing Zhu
- College of Food Science, Northeast Agricultural University, Harbin, China
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity. Foods 2022; 11:foods11162514. [PMID: 36010516 PMCID: PMC9407277 DOI: 10.3390/foods11162514] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/08/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Natural Pickering emulsions are gaining popularity in several industrial fields, especially in the food industry and plant-based alternative sector. Therefore, the objective of this study was to characterize and compare six agri-food wastes/byproducts (lupin hull, canola press-cake, lupin byproduct, camelina press-cake, linseed hull, and linseed press-cake) as potential sources of food-grade Pickering stabilizers. The results showed that all samples contained surface-active agents such as proteins (46.71-17.90 g/100 g) and dietary fiber (67.10-38.58 g/100 g). Canola press-cake, camelina press-cake, and linseed hull exhibited the highest concentrations of polyphenols: 2891, 2549, and 1672 mg GAE/100 g sample, respectively. Moreover, the agri-food byproduct particles presented a partial wettability with a water contact angle (WCA) between 77.5 and 42.2 degrees, and they were effective for stabilizing oil-in-water (O/W) emulsions. The emulsions stabilized by Camelina press-cake, lupin hull, and lupin by-product (≥3.5%, w/w) were highly stable against creaming during 45 days of storage. Furthermore, polarized and confocal microscopy revealed that the particles were anchored to the interfaces of oil droplets, which is a demonstration of the formation of a Pickering emulsion stabilized by solid particles. These results suggest that agri-food wastes/byproducts are good emulsifiers that can be applied to produce stable Pickering emulsions.
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Theóphilo Galvão AMM, Vélez-Erazo EM, Karatay GGB, de Figueiredo Furtado G, Vidotto DC, Tavares GM, Hubinger MD. High Internal Phase Emulsions Stabilized By The Lentil Protein Isolate (Lens Culinaris). Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Espinosa-Solis V, García-Tejeda YV, Portilla-Rivera OM, Chávez-Murillo CE, Barrera-Figueroa V. Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions. Polymers (Basel) 2022; 14:polym14153064. [PMID: 35956579 PMCID: PMC9370146 DOI: 10.3390/polym14153064] [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: 05/16/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 11/17/2022] Open
Abstract
Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates their incorporation into different pharmaceutical products and food matrices; however, the selection of environmentally friendly emulsifiers is a great challenge. Four formulations of the following solid particles: Gum Arabic, HI-CAP®100 starch, and phosphorylated waxy maize starch, were selected to prepare avocado oil Pickering emulsions. Two of the formulations have the same composition, but one of them was emulsified by rotor-stator homogenization. The rest of the emulsions were emulsified by combining rotor-stator plus ultrasound methods. The protective effect of mixed particle emulsifiers in avocado oil encapsulated by spray drying was based on the efficiency of encapsulation. The best results were achieved when avocado oil was emulsified with a mixture of phosphorylated starch/HI-CAP®100, where it presented the highest encapsulation efficiency.
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Affiliation(s)
- Vicente Espinosa-Solis
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, km 5, Carretera Tamazunchale-San Martín, Tamazunchale 79960, Mexico; (V.E.-S.); (O.M.P.-R.)
| | - Yunia Verónica García-Tejeda
- Academia de Ciencias Básicas, UPIITA, Avenida Instituto Politécnico Nacional No. 2580, Col. Barrio la Laguna Ticomán, Gustavo A. Madero, Mexico City 07340, Mexico
- Correspondence: ; Tel.: +52-555-729-6000 (Ext. 56918)
| | - Oscar Manuel Portilla-Rivera
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, km 5, Carretera Tamazunchale-San Martín, Tamazunchale 79960, Mexico; (V.E.-S.); (O.M.P.-R.)
| | - Carolina Estefania Chávez-Murillo
- Academia de Bioingeniería, UPIIZ, Instituto Politécnico Nacional, Circuito del Gato No. 202, Col. Ciudad Administrativa, Zacatecas 98160, Mexico;
| | - Víctor Barrera-Figueroa
- Sección de Estudios de Posgrado e Investigación, UPIITA, Avenida Instituto Politécnico Nacional No. 2580, Col. Barrio la Laguna Ticomán, Gustavo A. Madero, Mexico City 07340, Mexico;
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Chitin Nanocrystals Provide Antioxidant Activity to Polylactic Acid Films. Polymers (Basel) 2022; 14:polym14142965. [PMID: 35890741 PMCID: PMC9320242 DOI: 10.3390/polym14142965] [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: 06/23/2022] [Revised: 07/18/2022] [Accepted: 07/20/2022] [Indexed: 12/10/2022] Open
Abstract
About 1/3rd of produced food goes to waste, and amongst others, advanced packaging concepts need to be developed to prevent this from happening. Here, we target the antioxidative functionality of food packaging to thus address food oxidation without the need for the addition of antioxidants to the food product, which is not desirable from a consumer point of view. Chitin nanocrystals (ChNC) have been shown to be promising bio-fillers for improving the mechanical strength of biodegradable plastics, but their potential as active components in plastic films is rather unexplored. In the current study, we investigate the antioxidant activity of chitin nanocrystals as such and as part of polylactic acid (PLA) films. This investigation was conducted using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity. Chitin nanocrystals produced via acid hydrolysis showed five times higher activity compared to crude chitin powder. When using these crystals as part of a polylactic acid film (either inside or on top), in both scenarios, antioxidant activity was found, but the effect was considerably greater when the particles were at the surface of the film. This is an important proof of the principle that it is possible to create biodegradable plastics with additional functionality through the addition of ChNC.
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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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Li M, Liu Y, Zhao J, Yu R, Altaf Hussain M, Qayum A, Jiang Z, Qu B. Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions. Food Chem 2022; 383:132402. [DOI: 10.1016/j.foodchem.2022.132402] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 02/05/2022] [Accepted: 02/07/2022] [Indexed: 12/19/2022]
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Liu B, Jin F, Li Y, Wang H, Chi Y, Tian B, Feng Z. Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103063] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Liang L, Zhu J, Zhang Z, Liu Y, Wen C, Liu X, Zhang J, Li Y, Liu R, Ren J, Deng Q, Liu G, Xu X. Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier. Foods 2022; 11:foods11121712. [PMID: 35741910 PMCID: PMC9223012 DOI: 10.3390/foods11121712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/28/2022] [Accepted: 06/07/2022] [Indexed: 11/16/2022] Open
Abstract
To effectively deliver lutein, hydrothermally prepared tea seed cake protein nanoparticles (TSCPN) were used to fabricate Pickering emulsion, and the bioaccessibility of lutein encapsulated by Pickering emulsion and the conventional emulsion was evaluated in vitro. The results indicated that the average size and absolute value of zeta potential of TSCPN increased along with the increase in the protein concentration, and 2% protein concentration was adopted to prepare TSCPN. With the increase in the concentration of TSCPN, the size of Pickering emulsion decreased from 337.02 μm to 89.36 μm, and when the TSCPN concentration was greater than 0.6%, all emulsions exhibited good stability during the 14 days storage. Combined with the microstructure result, 1.2% TSCPN was used to stabilize Pickering emulsion. With the increase in ionic concentration (0-400 mM), the particle size of the emulsions increased while the absolute value of zeta potential decreased. TSCPN-based Pickering emulsion was superior to the conventional emulsion for both lutein encapsulation (96.6 ± 1.0% vs. 82.1 ± 1.4%) and bioaccessibility (56.0 ± 1.1% vs. 35.2 ± 1.2%). Thus, TSCPN-based Pickering emulsion in this study have the potential as an effective carrier for lutein.
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Affiliation(s)
- Li Liang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (L.L.); (J.Z.); (Z.Z.); (Y.L.); (C.W.); (X.L.); (J.Z.); (Y.L.); (G.L.)
| | - Junlong Zhu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (L.L.); (J.Z.); (Z.Z.); (Y.L.); (C.W.); (X.L.); (J.Z.); (Y.L.); (G.L.)
| | - Zhiyi Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (L.L.); (J.Z.); (Z.Z.); (Y.L.); (C.W.); (X.L.); (J.Z.); (Y.L.); (G.L.)
| | - Yu Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (L.L.); (J.Z.); (Z.Z.); (Y.L.); (C.W.); (X.L.); (J.Z.); (Y.L.); (G.L.)
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (L.L.); (J.Z.); (Z.Z.); (Y.L.); (C.W.); (X.L.); (J.Z.); (Y.L.); (G.L.)
| | - Xiaofang Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (L.L.); (J.Z.); (Z.Z.); (Y.L.); (C.W.); (X.L.); (J.Z.); (Y.L.); (G.L.)
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (L.L.); (J.Z.); (Z.Z.); (Y.L.); (C.W.); (X.L.); (J.Z.); (Y.L.); (G.L.)
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (L.L.); (J.Z.); (Z.Z.); (Y.L.); (C.W.); (X.L.); (J.Z.); (Y.L.); (G.L.)
| | - Ruijie Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Qianchun Deng
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China;
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (L.L.); (J.Z.); (Z.Z.); (Y.L.); (C.W.); (X.L.); (J.Z.); (Y.L.); (G.L.)
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (L.L.); (J.Z.); (Z.Z.); (Y.L.); (C.W.); (X.L.); (J.Z.); (Y.L.); (G.L.)
- Correspondence: ; Tel.: +86-189-5273-1677
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Jiang F, Chen C, Wang X, Huang W, Jin W, Huang Q. Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery. Foods 2022; 11:foods11111626. [PMID: 35681376 PMCID: PMC9180220 DOI: 10.3390/foods11111626] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to investigate the effects of whey protein isolate (WPI) fibrils entanglement on the stability and loading capacity of WPI fibrils-stabilized Pickering emulsion. The results of rheology and small-angle X-ray scattering (SAXS) showed the overlap concentration (C*) of WPI fibrils was around 0.5 wt.%. When the concentration was higher than C*, the fibrils became compact and entangled in solution due to a small cross-sectional radius of gyration value (1.18 nm). The interfacial behavior was evaluated by interfacial adsorption and confocal laser scanning microscopy (CLSM). As the fibril concentration increased from 0.1 wt.% to 1.25 wt.%, faster adsorption kinetics (from 0.13 to 0.21) and lower interfacial tension (from 11.85 mN/m to 10.34 mN/m) were achieved. CLSM results showed that WPI fibrils can effectively absorb on the surface of oil droplets. Finally, the microstructure and in vitro lipolysis were used to evaluate the effect of fibrils entanglement on the stability of emulsion and bioaccessibility of nobiletin. At C* concentration, WPI fibrils-stabilized Pickering emulsions exhibited excellent long-term stability and were also stable at various pHs (2.0–7.0) and ionic strengths (0–200 mM). WPI fibrils-stabilized Pickering emulsions after loading nobiletin remained stable, and in vitro digestion showed that these Pickering emulsions could significantly improve the extent of lipolysis (from 36% to 49%) and nobiletin bioaccessibility (21.9% to 62.5%). This study could provide new insight into the fabrication of food-grade Pickering emulsion with good nutraceutical protection.
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Affiliation(s)
- Fangcheng Jiang
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Chunling Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
| | - Xinlan Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
| | - Wenjing Huang
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
| | - Weiping Jin
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
- Correspondence: (W.J.); (Q.H.)
| | - Qingrong Huang
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
- Correspondence: (W.J.); (Q.H.)
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Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin. Foods 2022; 11:foods11111625. [PMID: 35681375 PMCID: PMC9179974 DOI: 10.3390/foods11111625] [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: 04/26/2022] [Revised: 05/24/2022] [Accepted: 05/25/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to design a Pickering emulsion (PE) stabilized by whey protein isolate nanofibers (WPINs) prepared with subcritical water (SW) to encapsulate and prevent curcumin (Cur) degradation. Cur-loaded WPINs–SW stabilized PE (WPINs–SW–PE) and hydrothermally prepared WPINs stabilized PE (WPINs–H–PE) were characterized using the particle size, zeta potential, Congo Red, CD, and TEM. The results indicated that WPINs–SW–PE and WPINs–H–PE showed regular spherical shapes with average lengths of 26.88 ± 1.11 μm and 175.99 ± 2.31 μm, and zeta potential values were −38.00 ± 1.00 mV and −34.60 ± 2.03 mV, respectively. The encapsulation efficiencies of WPINs–SW–PE and WPINs–H–PE for Cur were 96.72 ± 1.05% and 94.07 ± 2.35%. The bio-accessibility of Cur of WPINs–SW–PE and WPINs–H–PE were 57.52 ± 1.24% and 21.94 ± 2.09%. In addition, WPINs–SW–PE had a better loading effect and antioxidant activities compared with WPINs–H–PE. SW could be a potential processing method to prepare a PE, laying the foundation for the subsequent production of functional foods.
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Du M, Sun Z, Liu Z, Yang Y, Liu Z, Wang Y, Jiang B, Feng Z, Liu C. High efficiency desalination of wasted salted duck egg white and processing into food-grade pickering emulsion stabilizer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113337] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Yudhistira B, Sulaimana AS, Punthi F, Chang CK, Lung CT, Santoso SP, Gavahian M, Hsieh CW. Cold Plasma-Based Fabrication and Characterization of Active Films Containing Different Types of Myristica fragrans Essential Oil Emulsion. Polymers (Basel) 2022; 14:polym14081618. [PMID: 35458368 PMCID: PMC9027929 DOI: 10.3390/polym14081618] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/10/2022] [Accepted: 04/11/2022] [Indexed: 11/16/2022] Open
Abstract
Myristica fragrans essential oil (MFEO) is a potential active compound for application as an active packaging material. A new approach was developed using a cold plasma treatment to incorporate MFEO to improve the optical, physical, and bacterial inhibition properties of the film. The MFEO was added as coarse emulsion (CE), nanoemulsion (NE), and Pickering emulsion (PE) at different concentrations. The PE significantly affected (p < 0.05) the optical, physical, and chemical properties compared with CE and NE films. The addition of MFEO to low-density polyethylene (LDPE) film significantly reduced water vapor permeability (WVP) and oxygen permeability (OP) and showed marked activity against E. coli and S. aureus (p < 0.05). The release rate of PE films after 30 h was 70% lower than that of CE and NE films. Thus, it can be concluded that the fabrication of active packaging containing MFEO is a potential food packaging material.
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Affiliation(s)
- Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan; (B.Y.); (F.P.); (C.-K.C.); (C.-T.L.)
- Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia
| | | | - Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan; (B.Y.); (F.P.); (C.-K.C.); (C.-T.L.)
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan; (B.Y.); (F.P.); (C.-K.C.); (C.-T.L.)
| | - Chun-Ta Lung
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan; (B.Y.); (F.P.); (C.-K.C.); (C.-T.L.)
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia;
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan;
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan; (B.Y.); (F.P.); (C.-K.C.); (C.-T.L.)
- Department of Medical Research, China Medical University Hospital, Taichung City 40402, Taiwan
- Correspondence: ; Tel.: +886-4-22840385 (ext. 5010)
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Pech-Cohuo SC, Martín-López H, Uribe-Calderón J, González-Canché NG, Salgado-Tránsito I, May-Pat A, Cuevas-Bernardino JC, Ayora-Talavera T, Cervantes-Uc JM, Pacheco N. Physicochemical, Mechanical, and Structural Properties of Bio-Active Films Based on Biological-Chemical Chitosan, a Novel Ramon ( Brosimum alicastrum) Starch, and Quercetin. Polymers (Basel) 2022; 14:polym14071346. [PMID: 35406220 PMCID: PMC9002764 DOI: 10.3390/polym14071346] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/15/2022] [Accepted: 03/23/2022] [Indexed: 02/06/2023] Open
Abstract
The properties of biological-chemical chitosan (BCh) films from marine-industrial waste and a non-conventional Ramon starch (RS) (Brosimum alicastrum) were investigated. Blended films of BCh/RS were prepared to a volume ratio of 4:1 and 1:4, named (BChRS-80+q, biological-chemical chitosan 80% v/v and Ramon starch, BChRS-20+q, biological-chemical chitosan 20% v/v and Ramon starch, both with quercetin), Films from commercial chitosan (CCh) and corn starch (CS), alone or blended (CChCS-80+q, commercial chitosan 80% v/v and corn starch, CChCS-20+q commercial chitosan 20% v/v and corn starch, both with quercetin) were also prepared for comparison purposes. Films were investigated for their physicochemical characteristics such as thickness, moisture, swelling, water-vapor permeability, and water solubility. In addition, their mechanical and structural properties were studied using Fourier Transform Infrared Spectroscopy (FTIR), Thermogravimetric analysis (TGA) and Scanning Electron Microscopy (SEM) techniques. Antioxidant activity was evaluated as radical scavenging, and antimicrobial effect was also determined. The BCh and RS films presented similar tensile strength values compared with commercial biopolymers. Only films with chitosan presented antioxidant and antimicrobial activity. The FTIR spectra confirmed the interactions between functional groups of the biopolymers. Although, BChRS-80+q and BChRS-20+q films exhibited poor mechanical performance compared to their commercial counterparts, they showed good thermal stability, and improved antioxidant and antimicrobial activity in the presence of quercetin. BChRS-80+q and BChRS-20+q films have promising applications due to their biological activity and mechanical properties, based on a novel material that has been underutilized (Ramon starch) that does not compete with materials for human feeding and may be used as a coating for food products.
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Affiliation(s)
- Soledad Cecilia Pech-Cohuo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco CIATEJ, A.C. Subsede Sureste, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico; (S.C.P.-C.); (H.M.-L.); (T.A.-T.)
| | - Héctor Martín-López
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco CIATEJ, A.C. Subsede Sureste, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico; (S.C.P.-C.); (H.M.-L.); (T.A.-T.)
| | - Jorge Uribe-Calderón
- Centro de Investigacion Cientifica de Yucatan, Unidad de Materiales, Mérida 97205, Yucatán, Mexico; (J.U.-C.); (A.M.-P.); (J.M.C.-U.)
| | - Nancy Guadalupe González-Canché
- Centro de Investigaciones en Óptica, Unidad de Aguascalientes, Prol. Constitución 607, Aguascalientes 20200, Aguascalientes, Mexico; (N.G.G.-C.); (I.S.-T.)
| | - Iván Salgado-Tránsito
- Centro de Investigaciones en Óptica, Unidad de Aguascalientes, Prol. Constitución 607, Aguascalientes 20200, Aguascalientes, Mexico; (N.G.G.-C.); (I.S.-T.)
| | - Alejandro May-Pat
- Centro de Investigacion Cientifica de Yucatan, Unidad de Materiales, Mérida 97205, Yucatán, Mexico; (J.U.-C.); (A.M.-P.); (J.M.C.-U.)
| | - Juan Carlos Cuevas-Bernardino
- CONACYT—Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Subsede Sureste, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico;
| | - Teresa Ayora-Talavera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco CIATEJ, A.C. Subsede Sureste, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico; (S.C.P.-C.); (H.M.-L.); (T.A.-T.)
| | - José Manuel Cervantes-Uc
- Centro de Investigacion Cientifica de Yucatan, Unidad de Materiales, Mérida 97205, Yucatán, Mexico; (J.U.-C.); (A.M.-P.); (J.M.C.-U.)
| | - Neith Pacheco
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco CIATEJ, A.C. Subsede Sureste, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico; (S.C.P.-C.); (H.M.-L.); (T.A.-T.)
- Correspondence:
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Ramos da Silva L, Velasco JI, Fakhouri FM. Bioactive Films Based on Starch from White, Red, and Black Rice to Food Application. Polymers (Basel) 2022; 14:polym14040835. [PMID: 35215746 PMCID: PMC8963109 DOI: 10.3390/polym14040835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 01/27/2023] Open
Abstract
Packages from renewable sources have been the focus of many studies, due to the consumer needs for high-quality food, environmental concern related to the inadequate discard of packaging, low percentage of packaging recycling, and starch application by a viable method. Thus, this work aimed to develop bioactive packages based on white, red, and black rice starch and analyze the influence of macromolecule and plasticizer type, even its blends, on the characteristics of films. Films were characterized by color, opacity, thickness, water solubility, water vapor permeability, and bioactive properties. The use of rice starch in the development of edible and/or biodegradable films was feasible, with all the formulations tested presenting a homogeneous matrix and the films obtained varying in hue, to the naked eye, as a function of the starch used. Variation of the type of starch and plasticizer, as well as the concentrations of the same, resulted in films with differences in all studied properties. Films prepared with 5% of starch and 30% of sorbitol showed phenolic compounds and antioxidant capacity, using the DPPH and ABTS methods, indicating that these can be considered bioactive packages and also suitable for food application.
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Affiliation(s)
- Luan Ramos da Silva
- Faculty of Engineering, Federal University of Grande Dourados (FAEN/UFGD), Dourados 79804-970, Brazil;
- Faculty of Food Engineering, University of Campinas (FEA/UNICAMP), Campinas 13083-970, Brazil
| | - José Ignacio Velasco
- Poly2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Calle Colon, 11, 08221 Terrassa, Spain;
| | - Farayde Matta Fakhouri
- Faculty of Engineering, Federal University of Grande Dourados (FAEN/UFGD), Dourados 79804-970, Brazil;
- Poly2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Calle Colon, 11, 08221 Terrassa, Spain;
- Correspondence:
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Ghirro LC, Rezende S, Ribeiro AS, Rodrigues N, Carocho M, Pereira JA, Barros L, Demczuk B, Barreiro MF, Santamaria-Echart A. Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives. Molecules 2022; 27:molecules27041250. [PMID: 35209037 PMCID: PMC8877447 DOI: 10.3390/molecules27041250] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/31/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
Pickering emulsions, which are emulsions stabilized by colloidal particles, are being increasingly positioned as novel strategies to develop innovative food product solutions. In this context, the present work aims to develop Pickering emulsions stabilized by natural-based curcumin-loaded particles produced by the solid dispersion technique as promising mayonnaise-like food sauce alternatives. Two particle formulations (KC1 and KC2) were produced using k-carrageenan as the matrix material and different curcumin contents, then employed in the preparation of three Pickering emulsion formulations comprising different oil fractions (φ) and particle concentrations (KC1 φ 0.4 (4.7%), KC2 φ 0.4 (4.7%) and KC2 φ 0.6 (4.0%)). The creaming index tests accompanied by the optical microscopy analysis evidenced the good stability of the developed products for the tested period of 28 days. The final products were tested concerning color attributes, pH, oxidative stability, textural, and nutritional composition, and compared with two commercial mayonnaises (traditional and light products). Overall, the produced emulsions were characterized by a bright yellow color (an appealing attribute for consumers), an acidic pH (similar to mayonnaise), and a considerably improved oxidative stability, implying a foreseeable longer shelf life. The sauce KC1 φ 0.4 (4.7%) showed a similar texture to the light commercial mayonnaise, being a promising alternative to conventional sauces, holding a low-fat content and potentially added benefits due to the curcumin and virgin olive oil intrinsic properties.
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Affiliation(s)
- Larissa C. Ghirro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
- Campus Campo Mourão, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box 271, Campo Mourao 87301-899, Brazil;
| | - Stephany Rezende
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
| | - Andreia S. Ribeiro
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal;
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
| | - Bogdan Demczuk
- Campus Campo Mourão, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box 271, Campo Mourao 87301-899, Brazil;
| | - Maria-Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
- Correspondence: (M.-F.B.); (A.S.-E.)
| | - Arantzazu Santamaria-Echart
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
- Correspondence: (M.-F.B.); (A.S.-E.)
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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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Mahmoud YAG, El-Naggar ME, Abdel-Megeed A, El-Newehy M. Recent Advancements in Microbial Polysaccharides: Synthesis and Applications. Polymers (Basel) 2021; 13:polym13234136. [PMID: 34883639 PMCID: PMC8659985 DOI: 10.3390/polym13234136] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/15/2021] [Accepted: 11/22/2021] [Indexed: 12/21/2022] Open
Abstract
Polysaccharide materials are widely applied in different applications including food, food packaging, drug delivery, tissue engineering, wound dressing, wastewater treatment, and bioremediation sectors. They were used in these domains due to their efficient, cost-effective, non-toxicity, biocompatibility, and biodegradability. As is known, polysaccharides can be synthesized by different simple, facile, and effective methods. Of these polysaccharides are cellulose, Arabic gum, sodium alginate, chitosan, chitin, curdlan, dextran, pectin, xanthan, pullulan, and so on. In this current article review, we focused on discussing the synthesis and potential applications of microbial polysaccharides. The biosynthesis of polysaccharides from microbial sources has been considered. Moreover, the utilization of molecular biology tools to modify the structure of polysaccharides has been covered. Such polysaccharides provide potential characteristics to transfer toxic compounds and decrease their resilience to the soil. Genetically modified microorganisms not only improve yield of polysaccharides, but also allow economically efficient production. With the rapid advancement of science and medicine, biosynthesis of polysaccharides research has become increasingly important. Synthetic biology approaches can play a critical role in developing polysaccharides in simple and facile ways. In addition, potential applications of microbial polysaccharides in different fields with a particular focus on food applications have been assessed.
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Affiliation(s)
- Yehia A.-G. Mahmoud
- Department of Botany and Microbiology, Faculty of Science, Tanta University, Tanta 31527, Egypt;
| | - Mehrez E. El-Naggar
- Textile Research Division, National Research Center (Affiliation ID: 60014618), Cairo 12622, Egypt
- Correspondence: (M.E.E.-N.); (M.E.-N.)
| | - Ahmed Abdel-Megeed
- Department of Plant Protection, Faculty of Agriculture Saba Basha, Alexandria University, Alexandria 21531, Egypt;
| | - Mohamed El-Newehy
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
- Department of Chemistry, Faculty of Science, Tanta University, Tanta 31527, Egypt
- Correspondence: (M.E.E.-N.); (M.E.-N.)
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