1
|
Tian Y, Zhao X, Wang Z, Zhang W, Jiang Z. Structural characteristics and stability analysis of coconut oil body and its application for loading β-carotene. Food Chem 2024; 446:138818. [PMID: 38417282 DOI: 10.1016/j.foodchem.2024.138818] [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: 09/24/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/01/2024]
Abstract
In this work, we investigated structural characteristics and stability analysis of the coconut oil body (COB) and its application for loading β-carotene (β-CA). The COB contained neutral lipids (81.1 ± 2.1 %), membrane proteins (0.6 ± 0.0 %), and moistures (18.3 ± 3.2 %), in which the molecular weights of membrane proteins ranged from 12 kDa to 40 kDa, as analyzed by the SDS-PAGE. The COB exhibited a small droplet diameter (5.1 ± 0.3 µm) with a monomodal diameter distribution, as reflected by the dynamic light scattering. The COB showed stable states at alkaline pH values (pH 8-10) and instability against ionic strengths (50-200 mmol/L) and thermal treatment (30-90℃) after analyzing the instability indexes. COB-based emulsions were favorable for the loading and retention of β-CA, as reflected by free fatty acids release rates and bioaccessibility in the simulated gastrointestinal digestion. This study will contribute to using the coconut oil bodies for loading bioactive nutraceuticals to enhance their bioaccessibility.
Collapse
Affiliation(s)
- Yan Tian
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Xinxin Zhao
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Zhiguo Wang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China.
| | - Zhiguo Jiang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China.
| |
Collapse
|
2
|
Zhang J, Li X, Wang K, Zhu Y, Guo L, Cui B, Lu L. Effects of different oil additives on water resistance of corn starch straws. Carbohydr Polym 2024; 334:122027. [PMID: 38553226 DOI: 10.1016/j.carbpol.2024.122027] [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: 10/06/2023] [Revised: 02/11/2024] [Accepted: 03/04/2024] [Indexed: 04/02/2024]
Abstract
To investigate the effect of oil additives on improving the water resistance of corn starch straws, corn oil (CO), soybean oil (SO), rapeseed oil (RO), peanut oil (PO), lard (LD) and coconut oil (CCO) were chosen and compared the structure and properties of starch straws with different oil additives. Corn starch straws (CS), and starch straws supplemented with CO, SO, RO, PO, LD and CCO were prepared by thermoplastic extrusion. The results showed that the incorporation of oils effectively enhanced the water resistance of starch straws such as water absorption, water solubility and water swelling performance. Meanwhile, the flexural strength of starch straws significantly increased. There was no significant linear relationship among starch chain length, oil unsaturation and straw performance. Among seven starch straws, S-SO had the strongest hydrogen bond interaction (3289 cm-1) and relaxation time (0.96 ms). The S-CO had the highest relative crystallinity (16.82 %) and degree of double helix (1.535), hence resulting in the lowest water absorption and solubility values, the highest flexural strength (23.43 MPa), the highest ΔT value (9.93 °C) and ΔH value (4.79 J/g). S-RO had the highest thermal transition temperatures.
Collapse
Affiliation(s)
- Jinyu Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xueting Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Kun Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yu Zhu
- Department of Biological and Food Engineering, Hefei Normal University, Hefei, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| |
Collapse
|
3
|
Bragaglia M, Sciarretta F, Filetici P, Lettieri-Barbato D, Dassatti L, Nicoletti F, Sibilia D, Aquilano K, Nanni F. Soybean Oil-Based 3D Printed Mesh Designed for Guided Bone Regeneration (GBR) in Oral Surgery. Macromol Biosci 2024; 24:e2300458. [PMID: 38198834 DOI: 10.1002/mabi.202300458] [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: 10/08/2023] [Revised: 12/22/2023] [Indexed: 01/12/2024]
Abstract
This study aims to obtain a cyto-compatible 3D printable bio-resin for the manufacturing of meshes designed from acquired real patients' bone defect to be used in future for guided bone regeneration (GBR), achieving the goal of personalized medicine, decreasing surgical, recovery time, and patient discomfort. To this purpose, a biobased, biocompatible, and photo-curable resin made of acrylated epoxidized soybean oil (AESO) diluted with soybean oil (SO) is developed and 3D printed using a commercial digital light processing (DLP) 3D printer. 3D printed samples show good thermal properties, allowing for thermally-based sterilization process and mechanical properties typical of crosslinked natural oils (i.e., E = 12 MPa, UTS = 1.5 MPa), suitable for the GBR application in the oral surgery. The AESO-SO bio-resin proves to be cytocompatible, allowing for fibroblast cells proliferation (viability at 72 h > 97%), without inducing severe inflammatory response when co-cultured with macrophages, as demonstrated by cytokine antibody arrays, that is anyway resolved in the first 24 h. Moreover, accelerated degradation tests prove that the bio-resin is biodegradable in hydrolytic environments.
Collapse
Affiliation(s)
- Mario Bragaglia
- Department of Enterprise Engineering, University of Rome "Tor Vergata", Via del Politecnico 1, Rome, 00133, Italy
| | | | - Pierfrancesco Filetici
- Multispecialty Department of Oral Surgery - Periodontology and Implant-Prosthodontic Rehabilitation, Università Cattolica del Sacro Cuore, Largo F. Vito 1, Rome, 00168, Italy
| | | | - Leonardo Dassatti
- Multispecialty Department of Oral Surgery - Periodontology and Implant-Prosthodontic Rehabilitation, Università Cattolica del Sacro Cuore, Largo F. Vito 1, Rome, 00168, Italy
| | - Fabrizio Nicoletti
- Multispecialty Department of Oral Surgery - Periodontology and Implant-Prosthodontic Rehabilitation, Università Cattolica del Sacro Cuore, Largo F. Vito 1, Rome, 00168, Italy
| | - Diego Sibilia
- Department of Life Science and Public Health, Università Cattolica del Sacro Cuore, Largo F. Vito, 1, Rome, 00168, Italy
| | - Katia Aquilano
- Department of Biology, University of Rome "Tor Vergata", Via della Ricerca scientifica 1, Rome, 00133, Italy
| | - Francesca Nanni
- Department of Enterprise Engineering, University of Rome "Tor Vergata", Via del Politecnico 1, Rome, 00133, Italy
| |
Collapse
|
4
|
Liao Y, Wang Z, Pei Y, Yan S, Chen T, Qi B, Li Y. Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements. Crit Rev Food Sci Nutr 2024:1-28. [PMID: 38594966 DOI: 10.1080/10408398.2024.2331566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/11/2024]
Abstract
Oil bodies (OBs) function as organelles that store lipids in plant seeds. An oil body (OB) is encased by a membrane composed of proteins (e.g., oleosins, caleosins, and steroleosins) and a phospholipid monolayer. The distinctive protein-phospholipid membrane architecture of OBs imparts exceptional stability even in extreme environments, thereby sparking increasing interest in their structure and properties. However, a comprehensive understanding of the structure-activity relationships determining the stability and properties of oil bodies requires a more profound exploration of the associated membrane proteins, an aspect that remains relatively unexplored. In this review, we aim to summarize and discuss the structural attributes, biological functions, and properties of OB membrane proteins. From a commercial perspective, an in-depth understanding of the structural and functional properties of OBs is important for the expansion of their applications by producing artificial oil bodies (AOB). Besides exploring their structural intricacies, we describe various methods that are used for purifying and isolating OB membrane proteins. These insights may provide a foundational framework for the practical utilization of OB membrane proteins in diverse applications within the realm of AOB technology, including biological and probiotic delivery, protein purification, enzyme immobilization, astringency detection, and antibody production.
Collapse
Affiliation(s)
- Yi Liao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Zhenxiao Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yukun Pei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Tianyao Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Intelligent Equipment Research Center for the Development of Special Medicinal and Food Resources, Harbin Institute of Technology Chongqing Research Institute, Chongqing, China
| |
Collapse
|
5
|
Yuan R, Liu J, Ukwatta RH, Xue F, Xiong X, Li C. Artificial oil bodies: A review on composition, properties, biotechnological applications, and improvement methods. Food Chem X 2024; 21:101109. [PMID: 38268842 PMCID: PMC10806269 DOI: 10.1016/j.fochx.2023.101109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 12/20/2023] [Accepted: 12/30/2023] [Indexed: 01/26/2024] Open
Abstract
In order to simulate the structure of natural oil body, artificial oil bodies (AOBs) are fabricated by the integration of oleosins, triacylglycerols (TAGs) and phospholipids (PLs) in vitro. Recently, AOBs have gained great research interest both in the food and biological fields due to its ability to act as a novel delivery system for bioactive compounds and as a carrier for target proteins. This review aims to summarize the composition and the preparation methods of AOBs, examine the factors influencing their stability. Moreover, this contribution focusses on exploring the application of AOBs to encapsulate functional ingredients that are prone to oxidation as well as improve efficiency involved in protein purification, renaturation and immobilization by reducing the complex steps. In addition, the improvement measures to further enhance the stability and efficacy of AOBs are also discussed. The application of AOBs is expected to be a big step towards replacing existing bioreactors and delivery systems.
Collapse
Affiliation(s)
- Ruhuan Yuan
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Jianying Liu
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Ruchika Hansanie Ukwatta
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, 138 Xianlin Road, Nanjing 210023, PR China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| |
Collapse
|
6
|
Zaaboul F, Tian T, Borah PK, Di Bari V. Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties. Food Chem 2024; 436:137630. [PMID: 37871553 DOI: 10.1016/j.foodchem.2023.137630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 09/08/2023] [Accepted: 09/27/2023] [Indexed: 10/25/2023]
Abstract
This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation. Heat treatment altered the intrinsic protein profile on the oil bodies' surface, subsequently influencing the ice cream's properties. Notably, heat treatment increases the oil bodies' size and the absolute value of ζ-potential. The rheological analysis provided information about void volumes, indicating easier air incorporation during whipping for ROB (72 to 300 nm) than FOB (107 to 55 nm). ROB ice cream displays a high overrun and a lower melting rate compared to FOB ice cream. Moreover, thermal treatment reduces the beany flavors, n-hexanal, and 2-pentenylfuran. Overall, this study reveals peanut oil bodies as a promising platform for rational design of fat-substituted plant-based ice creams.
Collapse
Affiliation(s)
- Farah Zaaboul
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Food and Biomaterials Group, School of Biosciences, University of Nottingham, LE12 5RD, United Kingdom.
| | - Tian Tian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Pallab Kumar Borah
- Food and Biomaterials Group, School of Biosciences, University of Nottingham, LE12 5RD, United Kingdom
| | - Vincenzo Di Bari
- Food and Biomaterials Group, School of Biosciences, University of Nottingham, LE12 5RD, United Kingdom.
| |
Collapse
|
7
|
Li M, Wang J, Zhang J, Lv Y, Guo S, Van der Meeren P. In vitro protein digestibility of different soy-based products: effects of microstructure, physico-chemical properties and protein aggregation. Food Funct 2023; 14:10964-10976. [PMID: 38013460 DOI: 10.1039/d3fo02410e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
This study investigates the effects of protein structure and food microstructure on the in vitro protein gastrointestinal digestibility of different soy-based products, such as soy drink, reconstituted soy drink powder, firm tofu, and yuba. The results of the chemical cross-linking analysis showed that hydrogen bonds and hydrophobic interactions were the main forces driving protein aggregation in (reconstituted) soy drink powder and firm tofu, whereas disulphide bonds were significantly more important for soy drink and yuba. The β-sheet content of soy drink (36.5%) was lower than that of yuba (43.3%), but significantly higher than those of soy drink powder (23.2%) and firm tofu (29.8%). The in vitro protein digestibility decreased in the order of firm tofu > reconstituted soy drink powder > yuba > soy drink. Principal component analysis showed that protein gastrointestinal digestibility was positively correlated with the surface SH content and soluble protein content released by SDS + urea (SB-SA) but negatively correlated with the disulphide bonds and β-sheet content for the four soybean products.
Collapse
Affiliation(s)
- Mengdi Li
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Jing Wang
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
| | - Jiayu Zhang
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
| | - Ying Lv
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| |
Collapse
|
8
|
Zhu J, Wang H, Miao L, Chen N, Zhang Q, Wang Z, Xie F, Qi B, Jiang L. Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics. ULTRASONICS SONOCHEMISTRY 2023; 101:106711. [PMID: 38061250 PMCID: PMC10749905 DOI: 10.1016/j.ultsonch.2023.106711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/20/2023] [Accepted: 11/28/2023] [Indexed: 12/22/2023]
Abstract
In this study, oil bodies (OBs) loaded with curcumin (Cur) were successfully prepared via an ultrasonic and pH-driven method. Ultrasonic treatment significantly improved the encapsulation efficiency (EE) and loading capacity (LC) of Cur, producing OB particles with small size, uniform distribution, and high ζ-potential absolute values. When the ultrasonic power was 200 W, the EE, LC, and ζ-potential absolute value were the greatest (88.27 %, 0.044 %, and -25.71 mV, respectively), and the OBs possessed the highest yellowness, representing the best treatment result. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) results was also intuitionally shown that. Moreover, circular dichroism (CD) proved that ultrasonic treatment could unfold the surface protein structure, further enhancing the stability. Therefore, the cream index (CI), peroxide value (POV), and thiobarbituric acid reactive substances (TBARS) were the lowest when the ultrasonic power was 200 W. In this case, the Cur loaded in OBs was well protected against hostile conditions, evidenced by the highest Cur retention rate and the lowest degradation rate constant. Finally, the in vitro gastrointestinal digestion simulation results showed that the ultrasonic treatment effectively increased the release of FFA, bioaccessibility, and stability of Cur, especially when the ultrasonic power was 200 W. This research offers a new OB-based delivery system to stabilize, deliver, and protect Cur for food processing.
Collapse
Affiliation(s)
- Jianyu Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Liming Miao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ning Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qing Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ziheng Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
| |
Collapse
|
9
|
Zhang Y, Chen Y, Liu C, Chen F, Yin L. Effects of Roasting Temperatures on Peanut Oil and Protein Yield Extracted via Aqueous Enzymatic Extraction and Stability of the Oil Body Emulsion. Foods 2023; 12:4183. [PMID: 38002240 PMCID: PMC10670177 DOI: 10.3390/foods12224183] [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: 10/25/2023] [Revised: 11/09/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Oil body emulsions (OBEs) affect the final oil yield as an intermediate in the concurrent peanut oil and protein extraction process using an aqueous enzyme extraction (AEE) method. Roasting temperature promotes peanut cell structure breakdown, affecting OBE composition and stability and improving peanut oil and protein extraction rates. Therefore, this study aimed to investigate the effects of pretreatment at different roasting temperatures on peanut oil and protein yield extracted through AEE. The results showed that peanut oil and protein extraction rates peaked at 90 °C, 92.21%, and 77.02%, respectively. The roasting temperature did not change OBE composition but affected its stability. The OBE average particle size increased significantly with increasing temperature, while at 90 °C, the zeta potential peaked, and the interfacial protein concentration hit its lowest, indicating OBE stability was the lowest. Optical microscopy and confocal laser scanning microscopy confirmed the average particle size findings. The oil quality obtained after roasting treatment at 90 °C did not differ significantly from that at 50 °C. The protein composition remained unaffected by the roasting temperature. Conclusively, the 90 °C roasting treatment effectively improved the yield of peanut oil extracted using AEE, providing a theoretical basis for choosing a suitable pretreatment roasting temperature.
Collapse
Affiliation(s)
- Yajing Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
| | - Yu Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
| | - Chen Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Lijun Yin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| |
Collapse
|
10
|
Lopez C, Rabesona H, Novales B, Weber M, Anton M. Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability. Food Res Int 2023; 173:113197. [PMID: 37803532 DOI: 10.1016/j.foodres.2023.113197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
Natural oil-in-water emulsions containing plant oil bodies (OBs), also called oleosomes, rich in health-promoting omega-3 polyunsaturated fatty acids (ω3 PUFA) are of increasing interest for food applications. In this study, we focused on walnut kernel OBs (WK-OBs) and explored their microstructure, composition and physical stability in ionic environments as well as the impact of homogenization. A green process involving aqueous extraction by grinding of WK allowed the co-extraction of OBs and proteins, and centrifugation was used to recover the WK-OBs. Confocal laser scanning microscopy images showed the spherical shape of WK-OBs with an oil core envelopped by a layer of phospholipids (0.16 % of lipids) and embedded proteins. Their mean diameter was 5.1 ± 0.3 µm. The WK-OBs contained 70.1 % PUFA with 57.8 % ω6 linoleic acid and 12.3 % ω3 α-linolenic acid representing 68 % and 11.6 % of the total fatty acids in the sn-2 position of the triacylglycerols (TAG), respectively. Trilinolein was the main TAG (23.1 %). The WK-OBs also contained sterols (1223 ± 33 mg/kg lipids; 86 % β-sitosterol), carotenoids (0.62 ± 0.01 mg/kg lipids; 49.2 % β-carotene), and tocopherols (322.7 ± 7.7 mg/kg lipids; 89 % γ-tocopherol), confirming their interest as health-promoting ingredients. The decrease in the size of WK-OBs under high-pressure homogenization avoided phase separation upon storage. The anionic WK-OB surface at neutral pH was affected by stressful ionic environments (pH, NaCl, CaCl2), that induced aggregation of WK-OBs and decreased the physical stability of the emulsions. Emulsions containing WK-OBs are promising to diversify the market of the ω3-rich plant-based food products and beverages.
Collapse
Affiliation(s)
| | | | - Bruno Novales
- INRAE, UR BIA, F-44316, Nantes, France; INRAE, PROBE Research Infrastructure, BIBS Facility, F-44316, Nantes, France
| | | | | |
Collapse
|
11
|
Yao D, Zhou J, Zhang A, Wang J, Liu Y, Wang L, Pi W, Li Z, Yue W, Cai J, Liu H, Hao W, Qu X. Advances in CRISPR/Cas9-based research related to soybean [ Glycine max (Linn.) Merr] molecular breeding. FRONTIERS IN PLANT SCIENCE 2023; 14:1247707. [PMID: 37711287 PMCID: PMC10499359 DOI: 10.3389/fpls.2023.1247707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Accepted: 07/28/2023] [Indexed: 09/16/2023]
Abstract
Soybean [Glycine max (Linn.) Merr] is a source of plant-based proteins and an essential oilseed crop and industrial raw material. The increase in the demand for soybeans due to societal changes has coincided with the increase in the breeding of soybean varieties with enhanced traits. Earlier gene editing technologies involved zinc finger nucleases and transcription activator-like effector nucleases, but the third-generation gene editing technology uses clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR-associated protein 9 (Cas9). The rapid development of CRISPR/Cas9 technology has made it one of the most effective, straightforward, affordable, and user-friendly technologies for targeted gene editing. This review summarizes the application of CRISPR/Cas9 technology in soybean molecular breeding. More specifically, it provides an overview of the genes that have been targeted, the type of editing that occurs, the mechanism of action, and the efficiency of gene editing. Furthermore, suggestions for enhancing and accelerating the molecular breeding of novel soybean varieties with ideal traits (e.g., high yield, high quality, and durable disease resistance) are included.
Collapse
Affiliation(s)
- Dan Yao
- College of Life Science, Jilin Agricultural University, Changchun, Jilin, China
- Institute of Crop Resources, Jilin Provincial Academy of Agricultural Sciences, Gongzhuling, Jilin, China
| | - Junming Zhou
- College of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Aijing Zhang
- College of Agronomy, Jilin Agricultural University, Changchun, China
| | - Jiaxin Wang
- College of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Yixuan Liu
- College of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Lixue Wang
- College of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Wenxuan Pi
- College of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Zihao Li
- College of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Wenjun Yue
- College of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Jinliang Cai
- College of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Huijing Liu
- College of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Wenyuan Hao
- Jilin Provincial Academy of Agricultural Sciences, Changchun, Jilin, China
| | - Xiangchun Qu
- Institute of Crop Resources, Jilin Provincial Academy of Agricultural Sciences, Gongzhuling, Jilin, China
| |
Collapse
|
12
|
Shen P, Yang R, Wu Y, Liu J, Ding X, Wang W, Zhao L. Effects of Quillaja Saponin on Physicochemical Properties of Oil Bodies Recovered from Peony ( Paeonia ostii) Seed Aqueous Extract at Different pH. Foods 2023; 12:3017. [PMID: 37628016 PMCID: PMC10453849 DOI: 10.3390/foods12163017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/28/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
Peony seeds, an important oil resource, have been attracting much attention because of α-linolenic acid. Oil bodies (OBs), naturally pre-emulsified oils, have great potential applications in the food industry. This study investigated the effects of extraction pH and Quillaja saponin (QS) on the physicochemical properties of peony oil body (POB) emulsions. POBs were extracted from raw peony milk at pH 4.0, 5.0, 6.0, and 7.0 (named pH 4.0-, 5.0-, 6.0-, and 7.0-POBs). All POBs contained extrinsic proteins and oleosins. The extrinsic proteins of pH 4.0- and pH 5.0-POB were 23 kDa and 38 kDa glycoproteins, the unknown proteins were 48 kDa and 60 kDa, while the 48 kDa and 38 kDa proteins were completely removed under the extraction condition of pH 6.0 and 7.0. The percentage of extrinsic proteins gradually decreased from 78.4% at pH 4.0-POB to 33.88% at pH 7.0-POB, while oleosin contents increased. The particle size and zeta potential of the POB emulsions decreased, whereas the oxidative stability, storage stability, and pI increased with the increasing extraction pH. QS (0.05~0.3%) increased the negative charges of all the POB emulsions, and 0.1% QS significantly improved the dispersion, storage, and the oxidative stability of the POB emulsions. This study provides guidance for selecting the proper conditions for the aqueous extraction of POBs and improving the stability of OB emulsions.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Luping Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (P.S.); (R.Y.); (Y.W.); (J.L.); (X.D.); (W.W.)
| |
Collapse
|
13
|
Yang X, Zhou L, Wu Y, Ding X, Wang W, Zhang D, Zhao L. Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions. Foods 2023; 12:2942. [PMID: 37569211 PMCID: PMC10418432 DOI: 10.3390/foods12152942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/13/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60-100 °C for 15 min. Heating may lead to the release of extrinsic proteins from the surface of pH 7.0-SOB due to heat-induced denaturation. The total proportion of α-helix and β-sheets gradually decreased from 77 (unheated) to 36.2% (100 °C). During stomach digestion, the extrinsic protein hydrolysis of heated pH 7.0-SOB emulsions was fast between 60 and 80 °C, and it then slowed between 90 and 100 °C; heating inhibited the oleosin hydrolysis of pH 7.0- and 11.0-SOBs. Heat treatment promoted aggregation and coalescence, and it resulted in increased particle sizes for all emulsions. Larger aggregates were found in heated pH 7.0-SOB emulsions, and larger oil droplets were found in heated pH 11.0-SOB emulsions. After intestinal digestion, the droplets of all SOB emulsions gradually dispersed, and particle sizes decreased. Different heating temperatures had lesser effects on particle sizes and microstructures. Lipolysis was affected by the extraction pH and heating. For pH 11.0-SOB emulsions, the FFA release tendency was greatly affected by the heating temperature, and heating to 80 °C resulted in the highest FFA release (74%). However, all pH 7.0-SOB emulsions had similar total FFA releases. In addition, the droplet charges of heated pH 7.0-SOB emulsions were lower than those of unheated pH 7.0-SOB emulsions in both the intestine and stomach phases; however, the charge changes in different pH 11.0-SOB emulsions showed the opposite tendency. This study will offer guidance regarding the application of SOB emulsions in food.
Collapse
Affiliation(s)
- Xufeng Yang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Luyao Zhou
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Yingying Wu
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Dajian Zhang
- State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai’an 271018, China
| | - Luping Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| |
Collapse
|
14
|
Olías R, Delgado-Andrade C, Padial M, Marín-Manzano MC, Clemente A. An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity. Foods 2023; 12:2665. [PMID: 37509757 PMCID: PMC10379384 DOI: 10.3390/foods12142665] [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: 06/19/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 07/30/2023] Open
Abstract
The global market for plant-based drinks is experiencing rapid growth driven by consumer demand for more sustainable diets, including vegetarian and vegan options. Soy beverages in particular are gaining popularity among individuals with lactose intolerance and milk protein allergies. They are considered an excellent source of high-quality protein, vitamin B, unsaturated fatty acids, and beneficial phytochemicals such as phytosterols, soy lecithins, and isoflavones. This review presents a comprehensive market survey of fifty-two soy beverages available in Spain and other European countries. The predominant category among those evaluated was calcium and vitamin-fortified drinks, accounting for 60% of the market. This reflects the need to address the nutritional gap compared to cow's milk and meet essential dietary requirements. The review covers the technological aspects of industrial soy milk production, including both traditional methods and innovative processing techniques. Additionally, it analyzes multiple studies and meta-analyses, presenting compelling evidence for the positive effects of soy beverages on various aspects of health. The review specifically examines the contributions of different components found in soy beverages, such as isoflavones, proteins, fiber, and oligosaccharides. Moreover, it explores controversial aspects of soy consumption, including its potential implications for growth, puberty, fertility, feminization, and the thyroid gland.
Collapse
Affiliation(s)
| | | | | | | | - Alfonso Clemente
- Department of Nutrition and Sustainable Animal Production, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas, San Miguel 101, Armilla, E-18100 Granada, Spain
| |
Collapse
|
15
|
Botella-Martínez C, Pérez-Álvarez JÁ, Sayas-Barberá E, Navarro Rodríguez de Vera C, Fernández-López J, Viuda-Martos M. Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review. Biomolecules 2023; 13:biom13050778. [PMID: 37238648 DOI: 10.3390/biom13050778] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/24/2023] [Accepted: 04/28/2023] [Indexed: 05/28/2023] Open
Abstract
In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.
Collapse
Affiliation(s)
- Carmen Botella-Martínez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Casilda Navarro Rodríguez de Vera
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| |
Collapse
|
16
|
Decker EA, Villeneuve P. Impact of processing on the oxidative stability of oil bodies. Crit Rev Food Sci Nutr 2023; 64:6001-6015. [PMID: 36600584 DOI: 10.1080/10408398.2022.2160963] [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] [Indexed: 01/06/2023]
Abstract
Plant lipids are stored as emulsified lipid droplets also called lipid bodies, spherosomes, oleosomes or oil bodies. Oil bodies are found in many seeds such as cereals, legumes, or in microorganisms such as microalgae, bacteria or yeast. Oil Bodies are unique subcellular organelles with sizes ranging from 0.2 to 2.5 μm and are made of a triacylglycerols hydrophobic core that is surrounded by a unique monolayer membrane made of phospholipids and anchored proteins. Due to their unique properties, in particular their resistance to coalescence and aggregation, oil bodies have an interest in food formulations as they can constitute natural emulsified systems that does not need the addition of external emulsifier. This manuscript focuses on how extraction processes and other factors impact the oxidative stability of isolated oil bodies. The potential role of oil bodies in the oxidative stability of intact foods is also discussed. In particular, we discuss how constitutive components of oil bodies membranes are associated in a strong network that may have an antioxidant effect either by physical phenomenon or by chemical reactivities. Moreover, the importance of the selected process to extract oil bodies is discussed in terms of oxidative stability of the recovered oil bodies.
Collapse
Affiliation(s)
- Eric A Decker
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, Massachusetts, USA
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier, France
- Qualisud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| |
Collapse
|
17
|
Li Z, Sun B, Zhu Y, Liu L, Huang Y, Lu M, Zhu X, Gao Y. Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules. Front Nutr 2022; 9:1071462. [DOI: 10.3389/fnut.2022.1071462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Accepted: 11/16/2022] [Indexed: 12/02/2022] Open
Abstract
IntroductionEncapsulation of soybean oil bodies (OBs) using maltodextrin (MD) can improve their stability in different environmental stresses and enhance the transport and storage performance of OBs.MethodsIn this study, the effects of different MD addition ratios [OBs: MD = 1:0, 1:0.5, 1:1, 1:1.5, and 1:2 (v/v)] on the physicochemical properties and oxidative stability of freeze-dried soybean OBs microcapsules were investigated. The effect of ultrasonic power (150–250 W) on the encapsulation effect and structural properties of oil body-maltodextrin (OB-MD) microcapsules were studied.ResultsThe addition of MD to OBs decreased the surface oil content and improved the encapsulation efficiency and oxidative stability of OBs. Scanning electron microscopy images revealed that the sonication promoted the adsorption of MD on the surface of OBs, forming a rugged spherical structure. The oil-body-maltodextrin (OB-MD) microcapsules showed a narrower particle size distribution and a lower-potential absolute value at an MD addition ratio of 1:1.5 and ultrasonic power of 250 W (32.1 mV). At this time, MD-encapsulated OBs particles had the highest encapsulation efficiency of 85.3%. Ultrasonic treatment improved encapsulation efficiency of OBs and increased wettability and emulsifying properties of MD. The encapsulation of OBs by MD was improved, and its oxidative stability was enhanced by ultrasound treatment, showing a lower hydrogen peroxide value (3.35 meq peroxide/kg) and thiobarbituric acid value (1.65 μmol/kg).DiscussionThis study showed that the encapsulation of soybean OBs by MD improved the stability of OBs microcapsules and decreased the degree of lipid oxidation during storage. Ultrasonic pretreatment further improved the encapsulation efficiency of MD on soybean OBs, and significantly enhanced its physicochemical properties and oxidative stability.
Collapse
|
18
|
Yang X, Wu Y, Liu Y, Ding X, Zhang D, Zhao L. Digestive characteristics of oil body extracted from soybean aqueous extract at different pHs. Food Res Int 2022; 161:111828. [DOI: 10.1016/j.foodres.2022.111828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/09/2022] [Accepted: 08/19/2022] [Indexed: 11/26/2022]
|
19
|
Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J, Jiang Z. Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
20
|
Wang W, Li J, Wang M, Gu L, Liu Z, Xu C, Ma J, Jiang L, Jiang Z, Hou J. Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability. Foods 2022; 11:foods11172560. [PMID: 36076745 PMCID: PMC9455727 DOI: 10.3390/foods11172560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/07/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this research was to explore the impacts of different homogenization pressures, pasteurization conditions, and process sequence on the physical and chemical properties of soybean oil body (SOB)-substituted low-fat ice cream as well as the storage stability of SOB-substituted ice cream under these process parameters. With the increase of homogenization pressure (10–30 MPa), the increase of pasteurization temperature (65 °C for 30 min–85 °C for 15 min), and the addition of SOB before homogenization, the overrun and apparent viscosity of ice cream increased significantly, and the particle size, hardness, and melting rate decreased significantly. Thus, frozen dairy products of desired quality and condition could be obtained by optimizing process parameters. In addition, the SOB ice cream showed better storage stability, which was reflected in lower melting rate and hardness and more stable microstructure compared with the full-milk-fat ice cream. This study opened up new ideas for the application of SOB and the development of nutritious and healthy ice cream. Meanwhile, this research supplied a conceptual basis for the processing and quality optimization of SOB ice cream.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-5519-0710
| |
Collapse
|
21
|
Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J. Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures. Foods 2022; 11:foods11152201. [PMID: 35892786 PMCID: PMC9332731 DOI: 10.3390/foods11152201] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/13/2022] [Accepted: 07/21/2022] [Indexed: 12/23/2022] Open
Abstract
With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-55190710
| |
Collapse
|
22
|
Dou N, Sun R, Su C, Ma Y, Zhang X, Wu M, Hou J. Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt. Foods 2022; 11:foods11142088. [PMID: 35885331 PMCID: PMC9320349 DOI: 10.3390/foods11142088] [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: 06/17/2022] [Revised: 07/08/2022] [Accepted: 07/10/2022] [Indexed: 01/27/2023] Open
Abstract
In this experiment, the effect of replacing milk fat with soybean fat body (25%, 50%, 75%, 100%) on the quality, antioxidant capacity and in vitro digestive characteristics of yogurt was investigated while maintaining the total fat content of the yogurt unchanged. The results showed that increasing the substitution amount of soy fat body for milk fat had little effect on the pH and acidity of yogurt during the storage period, while the physicochemical properties, degree of protein gel network crosslinking, saturated fatty acid content, PV value and TBARS value of the yogurt significantly decreased (p < 0.05). Meanwhile, protein content, solids content, unsaturated fatty acid content, tocopherol content and water holding capacity significantly increased (p < 0.05). Flavor analysis revealed that yogurts with soybean oil bodies were significantly different when compared to those without soybean oil bodies (p < 0.05), and yogurt with 25% substitution had the highest sensory score. After in vitro digestion, the free fatty acid release, antioxidant capacity and protein digestibility of soybean oil body yogurt were significantly higher (p < 0.05). The SDS-PAGE results showed that the protein hydrolysis of the soybean oil body yogurt was faster. Therefore, the use of an appropriate amount of soybean oil bodies to replace milk fat is able to enhance the taste of yogurt and improve the quality of the yogurt.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-5519-0710
| |
Collapse
|
23
|
Sahasakul Y, Aursalung A, Thangsiri S, Wongchang P, Sangkasa-ad P, Wongpia A, Polpanit A, Inthachat W, Temviriyanukul P, Suttisansanee U. Nutritional Compositions, Phenolic Contents, and Antioxidant Potentials of Ten Original Lineage Beans in Thailand. Foods 2022; 11:foods11142062. [PMID: 35885307 PMCID: PMC9324593 DOI: 10.3390/foods11142062] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/08/2022] [Accepted: 07/09/2022] [Indexed: 01/22/2023] Open
Abstract
Legumes and pulses are nutrient-dense foods providing a good source of protein, complex carbohydrates, fiber, vitamins, minerals, and bioactive compounds. To breed a new lineage of beans with specific nutritional and health beneficial purposes, more information on original lineage beans must be obtained. However, data concerning the nutritive compositions, total phenolic contents (TPCs), and health benefits regarding the antioxidant potentials of some original lineage beans in Thailand remain scarce, causing difficulty in decisional selection to breed a new lineage. Thus, this study aimed to examine the nutritional values (proximate compositions, vitamins, and minerals), TPCs, and antioxidant activities of ten original lineage bean cultivars in Glycine, Phaseolus, and Vigna genera from Genebank, Department of Agriculture (DOA), Thailand. The results indicated that beans in the Glycine genus potentially provided higher energy, protein, fat, and calcium contents than other genera, while the Phaseolus genus tended to provide higher carbohydrate and dietary fiber. Specifically, lima bean cultivar ‘38’ exhibited high vitamin B1, and red kidney bean cultivar ‘112’ exhibited high potassium content. Beans in the Vigna genus exhibited high TPCs and antioxidant activities. However, their nutritional compositions were markedly varied. The results of this work could support bean consumption as a feasible alternative diet and be used as a reference for future bean breeding (within the same genera) of a new lineage with particular nutritional requirements and health potentials.
Collapse
Affiliation(s)
- Yuraporn Sahasakul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Amornrat Aursalung
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Sirinapa Thangsiri
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Pitthaya Wongchang
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Parichart Sangkasa-ad
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Aphinya Wongpia
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Auytin Polpanit
- Chiang Mai Field Crops Research Center, Department of Agriculture, Nong Han, San Sai District, Chiang Mai 50290, Thailand;
| | - Woorawee Inthachat
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Uthaiwan Suttisansanee
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
- Correspondence: ; Tel.: +66-(0)-2800-2380 (ext.422)
| |
Collapse
|
24
|
Zaeim D, Liu W, Han J, Wilde PJ. Effect of non-starch polysaccharides on the in vitro gastric digestion of soy-based milk alternatives. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
25
|
Wang W, Wang M, Xu C, Liu Z, Gu L, Ma J, Jiang L, Jiang Z, Hou J. Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties. Foods 2022; 11:foods11101504. [PMID: 35627074 PMCID: PMC9141774 DOI: 10.3390/foods11101504] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/20/2022] [Accepted: 05/20/2022] [Indexed: 11/25/2022] Open
Abstract
Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10–50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-55190710
| |
Collapse
|
26
|
Zaaboul F, Liu Y. Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects. Compr Rev Food Sci Food Saf 2022; 21:964-998. [PMID: 35181987 DOI: 10.1111/1541-4337.12924] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/21/2021] [Accepted: 01/10/2022] [Indexed: 12/16/2022]
Abstract
Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols, namely, α-, β-, γ-, and δ-tocopherols; and four tocotrienols, namely, α-, β-, γ, and δ-tocotrienols. Vitamin E isomers are well-known for their antioxidant activity, gene-regulation effects, and anti-inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant-based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home-cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.
Collapse
Affiliation(s)
- Farah Zaaboul
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic China
| | - YuanFa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic China
| |
Collapse
|
27
|
Lichun W, Sun Y, Kang M, Zhong M, Qi B, Li Y. Effect of Pasteurization on Membrane Proteins and Oxidative Stability of Oil Bodies in Various Crops. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15562] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wu Lichun
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Yufan Sun
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Mengxue Kang
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Mingming Zhong
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Baokun Qi
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Yang Li
- College of Food Northeast Agricultural University Harbin 150030 China
- Harbin Institute of Green Food Science Harbin 150030 China
- Harbin Institute of Food Industry Harbin 150030 China
| |
Collapse
|