1
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Shah MAR, Zhang Y, Cui Y, Hu X, Zhu F, Kumar S, Li G, Kubar AA, Mehmood S, Huo S. Ultrasonic-assisted green extraction and incorporation of Spirulina platensis bioactive components into turmeric essential oil-in-water nanoemulsion for enhanced antioxidant and antimicrobial activities. Food Chem 2024; 452:139561. [PMID: 38728897 DOI: 10.1016/j.foodchem.2024.139561] [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: 10/13/2023] [Revised: 03/30/2024] [Accepted: 05/02/2024] [Indexed: 05/12/2024]
Abstract
The utilization of essential oils as natural antioxidants and preservatives is limited by high volatility, poor water solubility, and long-term instability. To address this, a novel ultrasonic-assisted method was used to prepare and stabilize a nanoemulsion of turmeric essential oil-in-water, incorporating bioactive components extracted from Spirulina platensis. Ultrasonic treatment enhanced the extraction efficacy and nanoemulsion stability. Algal biomass subjected to ultrasonic treatment (30 min at 80% amplitude) yielded a dry extract of 73.66 ± 3.05%, with the highest protein, phenolic, phycocyanin, and allophycocyanin content, as well as maximum emulsifying activity. The resulting nanoemulsion (5% oil, 0.3% extract, 10 min ultrasonic treatment) showed reduced particle size (173.31 ± 2.24 nm), zeta potential (-36.33 ± 1.10 mV), low polydispersity index, and enhanced antioxidant and antibacterial properties. Rheology analysis indicated shear-thinning behavior, while microscopy and spectroscopy confirmed structural changes induced by ultrasonic treatment and extract concentration. This initiative developed a novel ultrasonic-assisted algal-based nanoemulsion with antioxidant and antibacterial properties.
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Affiliation(s)
| | - Yajie Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yi Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xinjuan Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Feifei Zhu
- School of Life Sciences, Jiangsu University, Zhenjiang 212013, China
| | - Santosh Kumar
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Gang Li
- School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China.
| | - Ameer Ali Kubar
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shahid Mehmood
- School of Life Sciences, Jiangsu University, Zhenjiang 212013, China
| | - Shuhao Huo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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2
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Zhu R, Jones OG. Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensions. Food Chem 2024; 449:139255. [PMID: 38583400 DOI: 10.1016/j.foodchem.2024.139255] [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: 12/09/2023] [Revised: 04/02/2024] [Accepted: 04/03/2024] [Indexed: 04/09/2024]
Abstract
Effects of association between high-acyl gellan gum and whey protein on heat-induced aggregation and foaming properties of aggregates were assessed in aqueous suspensions. Associative complexes were identified by turbidity and colloidal charge below pH 6, and a balance of charge in the complexes was achieved at pH 5 with a 5:1 protein:polysaccharide ratio. As gellan gum content increased, size of aggregates formed by heating at pH 5 decreased (>1000 nm to 200-300 nm). Microscopy showed polysaccharide chains adhered to spherical aggregates at pH 5 and 6. Gellan gum added to protein before heating did not increase foam volume yet doubled foam half-life at pH 5 when used at a 2:1 protein-to-polysaccharide ratio. Microscopy showed that protein aggregates with attached gellan gum were present in drained foams. These findings indicate that gellan gum improves foam stability of heated whey protein at pH 5 by reducing aggregate size and adhering to aggregates.
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Affiliation(s)
- Rui Zhu
- Purdue University, Department of Food Science, West Lafayette, IN 47907, USA; Purdue University, Whistler Center for Carbohydrate Research, West Lafayette, IN 47907, USA
| | - Owen Griffith Jones
- Purdue University, Department of Food Science, West Lafayette, IN 47907, USA; Purdue University, Whistler Center for Carbohydrate Research, West Lafayette, IN 47907, USA.
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3
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Zhang X, Liu Z, Shi W. Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism. Food Chem 2024; 447:139014. [PMID: 38513479 DOI: 10.1016/j.foodchem.2024.139014] [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: 12/05/2023] [Revised: 02/14/2024] [Accepted: 03/10/2024] [Indexed: 03/23/2024]
Abstract
In this study, edible Pickering emulsions stabilized with GMP particles were prepared for the first time using low-value grass carp myofibrillar protein (GMP). To elucidate the emulsion formation mechanism, the grass carp myofibrillar protein particles were first characterized, and the results showed that the lyophilized GMP particles had an irregular polyhedral structure and were amphiphilic nanoparticles. The stability of GMP-based emulsions tended to stabilize with the increase of GMP concentration at an appropriate oil-to-water volume ratio, with a decrease in droplet particle size and an increase in water-holding capacity, storage stability, and rheological stability, whereas the phenomenon of droplet aggregation after storage appeared at 4.0% additive level. Therefore, appropriate concentrations of GMP at a certain oil-to-water volume ratio can stabilize Pickering emulsions, which have an important future as a potential food-grade active substance delivery carrier for biological applications.
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Affiliation(s)
- Xuehua Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Zhongbo Liu
- Department of Food Science and Engineering, College of Science and Technology, Jinan University, Guangzhou 510632, PR China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, PR hina.
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4
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Gao X, Liu Z, Chen J, Zhu D, Liu H, Li J, Zhao X, Mi H. Encapsulation of luteolin by self-assembled Rha/SSPS/SPI nano complexes: Characterization, stability, and gastrointestinal digestion in vitro. Food Res Int 2024; 188:114532. [PMID: 38823889 DOI: 10.1016/j.foodres.2024.114532] [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: 06/04/2023] [Revised: 02/17/2024] [Accepted: 05/16/2024] [Indexed: 06/03/2024]
Abstract
Luteolin has anti-inflammatory, antioxidant, and anti-tumor functions, but its poor water solubility and stability limit its applications in foods as a functional component. In this study, the nanocomposites loading luteolin (Lut) with soybean protein isolate (SPI), soluble soybean polysaccharide (SSPS) and/or rhamnolipid (Rha) were prepared by layer-by-layer shelf assembly method, and their properties were also evaluated. The results showed that Rha/SPI/Lut had the smallest particle size (206.24 nm) and highest loading ratio (8.03 μg/mg) while Rha/SSPS/SPI/Lut had the highest encapsulation efficiency (82.45 %). Rha interacted with SPI through hydrophobic interactions as the main driving force, while SSPS attached to SPI with only hydrogen bonding. Furthermore, the synergistic effect between Rha and SSPS was observed in Rha/SSPS/SPI/Lut complex, in consequence, it had the best thermal and storage stability, and the slowest release in gastrointestinal digestion. Thus, this approach provided an alternative way for the application of luteolin in functional foods.
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Affiliation(s)
- Xiaoya Gao
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China
| | - Zuxin Liu
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China
| | - Jingxin Chen
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China.
| | - Danshi Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China
| | - He Liu
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China
| | - Xiaohui Zhao
- Department of Oncology, First Affiliated Hospital of Jinzhou Medical University, Jinzhou 121000, China
| | - Hongbo Mi
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China.
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5
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Wan X, Kang Q, Li J, Guo M, Li P, Shi H, Zhang X, Liu Z, Xia G. Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles. Food Chem 2024; 433:137395. [PMID: 37678115 DOI: 10.1016/j.foodchem.2023.137395] [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: 02/28/2023] [Revised: 08/18/2023] [Accepted: 09/02/2023] [Indexed: 09/09/2023]
Abstract
At present, the effect of structural modification of microgel particles on high internal phase emulsions (HIPEs) is less studied. In this study, the structural modification effect of NaCl on whey protein isolate microgels (WPIMPs) was comprehensively characterized and applied to the construction of HIPEs. WPIMPs were prepared with NaCl (0-150 mM) and the structural changes were analyzed by measuring the particle size, Zeta-potential, and endogenous fluorescence spectra. The results showed that inducing WPIMPs by NaCl enhanced the surface hydrophobicity, decreased the Zeta potential, and elevated the degree of cross-linking. The interfacial behavior of WPIMPs was characterized by measuring interfacial tensions and adsorbed layer properties. The results showed that NaCl induction decreased the interfacial tension, increased the thickness of the adsorbed layer, and improved the viscoelasticity. The HIPEs were analyzed for micromorphology and particle sizes. The results indicated that NaCl-induced WPIMPs favored the formation of HIPEs with small particle sizes and provided HIPEs with superior environmental stability. This study provides a new idea for the structural modification of microgels and a new theoretical basis for the construction conditions of HIPE.
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Affiliation(s)
- Xiaoshan Wan
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Qi Kang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Jiaqi Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Mengxue Guo
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Peng Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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6
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Akgonullu DZ, Murray BS, Connell SD, Fang Y, Linter B, Sarkar A. Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces. Adv Colloid Interface Sci 2023; 320:102983. [PMID: 37690329 DOI: 10.1016/j.cis.2023.102983] [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: 05/09/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 09/12/2023]
Abstract
This review discusses the current knowledge of interfacial and bulk interactions of biopolymeric microgels in relation to the well-established properties of synthetic microgels for applications as viscosity modifiers and Pickering stabilisers. We present a timeline showing the key milestones in designing microgels and their bulk/ interfacial performance. Poly(N-isopropylacrylamide) (pNIPAM) microgels have remained as the protagonist in the synthetic microgel domain whilst proteins or polysaccharides have been primarily used to fabricate biopolymeric microgels. Bulk properties of microgel dispersions are dominated by the volume fraction (ϕ) of the microgel particles, but ϕ is difficult to pinpoint, as addressed by many theoretical models. By evaluating recent experimental studies over the last five years, we find an increasing focus on the analysis of microgel elasticity as a key parameter in modulating their packing at the interfaces, within the provinces of both synthetic and biopolymeric systems. Production methods and physiochemical factors shown to influence microgel swelling in the aqueous phase can have a significant impact on their bulk as well as interfacial performance. Compared to synthetic microgels, biopolymer microgels show a greater tendency for polydispersity and aggregation and do not appear to have a core-corona structure. Comprehensive studies of biopolymeric microgels are still lacking, for example, to accurately determine their inter- and intra- particle interactions, whilst a wider variety of techniques need to be applied in order to allow comparisons to real systems of practical usage.
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Affiliation(s)
- Daisy Z Akgonullu
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK
| | - Brent S Murray
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK
| | - Simon D Connell
- Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, UK
| | - Yuan Fang
- PepsiCo, Valhalla, New York, NY, USA
| | | | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK.
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7
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Bi C, Zhou T, Wu Z, Huang Z. Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component. Foods 2023; 12:foods12091754. [PMID: 37174292 PMCID: PMC10178381 DOI: 10.3390/foods12091754] [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: 03/06/2023] [Revised: 04/15/2023] [Accepted: 04/18/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, the effect of soybean oil concentration on the rheology, water-holding capacity, and thermal stability of acid-mediated soy protein isolate (SPI) emulsion gels was investigated. The microstructure was analyzed and interpreted by CLSM and SEM observations. The results showed that the addition of soybean oil improved the elastic properties of the acid-mediated SPI emulsion gels. The storage modulus increased from 330 Pa (2% soybean oil concentration) to 545 Pa (8% soybean oil concentration) with a significant increase (p < 0.05). The increase in soybean oil concentration resulted in more SPI-coated oil droplets acting as active particles, enhancing the gel network. The acid-mediated SPI emulsion gels became more disordered as the soybean oil concentration increased, with the fractal dimension increasing from 2.92 (2%) to 2.95 (8%). The rheological properties, thermal analysis, and microstructure of 6% SPI gel and acid-mediated SPI emulsion gels with 2% to 8% soybean oil concentration were compared. The acid-mediated SPI emulsion gels with soybean oil as the active filler showed improved gel properties, greater thermal stability, and a homogeneous network structure compared to the acid-mediated SPI emulsion gels.
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Affiliation(s)
- Chonghao Bi
- School of Artificial Intelligence, Beijing Technology and Business University, No. 11 Fu Cheng Road Haidian District, Beijing 100048, China
| | - Tong Zhou
- School of Artificial Intelligence, Beijing Technology and Business University, No. 11 Fu Cheng Road Haidian District, Beijing 100048, China
| | - Zeyuan Wu
- School of Artificial Intelligence, Beijing Technology and Business University, No. 11 Fu Cheng Road Haidian District, Beijing 100048, China
| | - Zhigang Huang
- School of Artificial Intelligence, Beijing Technology and Business University, No. 11 Fu Cheng Road Haidian District, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing 100048, China
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8
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Zhang S, Dongye Z, Wang L, Li Z, Kang M, Qian Y, Cheng X, Ren Y, Chen C. Influence of environmental pH on the interaction properties of WP-EGCG non-covalent nanocomplexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37029636 DOI: 10.1002/jsfa.12611] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/20/2023] [Accepted: 04/08/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Whey protein-epigallocatechin gallate (WP-EGCG) covalent conjugates and non-covalent nanocomplexes were prepared and compared using Fourier-transform infrared spectra. The effect of pH (at 2.6, 6.2, 7.1, and 8.2) on the non-covalent nanocomplexes' functional properties and the WP-EGCG interactions were investigated by studying antioxidant activity, emulsification, fluorescence quenching, and molecular docking, respectively. RESULTS With the formation of non-covalent and covalent complexes, the amide band decreased; the -OH peak disappeared; the antioxidant activity of WP-EGCG non-covalent complexes was 2.59- and 2.61-times stronger than WP-EGCG covalent conjugates for 1-diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing ability of plasma (FRAP), respectively (particle size: 137 versus 370 nm). The antioxidant activity (DPPH 27.48-44.32%, FRAP 0.47-0.63) was stronger at pH 6.2-7.1 than at pH 2.6 and pH 8.2 (DPPH 19.50% and 26.36%, FRAP 0.39 and 0.41). Emulsification was highest (emulsifying activity index 181 m2 g-1 , emulsifying stability index 107%) at pH 7.1. The interaction between whey protein (WP) and EGCG was stronger under neutral and weakly acidic conditions: KSV (5.11-8.95 × 102 L mol-1 ) and Kq (5.11-8.95 × 1010 L mol s-1 ) at pH 6.2-7.1. Binding constants (pH 6.2 and pH 7.1) increased with increasing temperature. Molecular docking suggested that hydrophobic interactions played key roles at pH 6.2 and pH 7.1 (∆H > 0, ∆S > 0). Hydrogen bonding was the dominant force at pH 2.6 and pH 8.2 (∆H < 0, ∆S < 0). CONCLUSION Environmental pH impacted the binding forces of WP-EGCG nanocomplexes. The interaction between WP and EGCG was stronger under neutral and weakly acidic conditions. Neutral and weakly acidic conditions are preferable for WP-EGCG non-covalent nanocomplex formation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shuangling Zhang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zixuan Dongye
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Li Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zhenru Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Mengchen Kang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yaru Qian
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Xiaofang Cheng
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yuhang Ren
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Chengwang Chen
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
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9
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Zhu S, Zhu H, Xu S, Lv S, Liu S, Ding Y, Zhou X. Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications. Compr Rev Food Sci Food Saf 2022; 21:5225-5242. [PMID: 36301621 DOI: 10.1111/1541-4337.13063] [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: 05/23/2022] [Revised: 09/08/2022] [Accepted: 10/05/2022] [Indexed: 01/28/2023]
Abstract
The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.
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Affiliation(s)
- Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Hao Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Siyao Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Shuangbao Lv
- Zhejiang NF Refrigerated Food Co. Ltd, Hangzhou, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
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10
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Guo J, Cui L, Huang Y, Meng Z. Spirulina platensis protein isolate nanoparticle stabilized O/W Pickering emulsions: Interfacial adsorption and bulk aggregation. Food Res Int 2022; 161:111815. [DOI: 10.1016/j.foodres.2022.111815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/29/2022] [Accepted: 08/18/2022] [Indexed: 11/04/2022]
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