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Zhang J, Cheng T, Sun M, Li Y, Zhang G, Hu Z, Wang D, Guo Z, Wang Z. Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior. Int J Biol Macromol 2024; 274:133315. [PMID: 38914390 DOI: 10.1016/j.ijbiomac.2024.133315] [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: 04/07/2024] [Revised: 05/30/2024] [Accepted: 06/19/2024] [Indexed: 06/26/2024]
Abstract
In this study, changes in the structural and functional properties of soybean protein isolate (SPI)-naringenin (NG) complexes under different amounts of naringenin treatments were explored, elucidating the effect of the complexes as fat replacers at the 15 % substitution level on the properties of low-fat cream. Finally, the correlation between the structure and function of the complex and the properties of low-fat cream was further analyzed. The addition of NG promotes the increase of SPI aggregation and particle size, and reduces the interfacial tension of the complex. Meanwhile, at the mass ratio of 48:3, NG and SPI formed a dendritic network structure suitable for stabilizing cream. The fat properties of cream indicate that low-fat creams stabilized by appropriate proportions of SPI-NG complexes displayed small and dense fat crystal network structures. In addition, low-fat cream stabilized by the SPI-NG complexes have improved whipping time, overrun, firmness, storage stability and rheological properties compared to natural SPI. It is worth noting that the overall quality of the cream stabilized by the SPI-NG complex with a mass ratio of 48:3 was almost close to that of full-fat cream. Therefore, this study promotes the potential applications of protein-polyphenol complexes as fat replacers in the food industry.
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Affiliation(s)
- Jiayu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengya Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guofang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Kedong Yuwang Soybean Protein Food Co., Ltd, Qiqihaer, Heilongjiang 161000, China.
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2
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Chen Y, Zhang Z, Chen Y, Li T, Zhang W. The role of fat content in coconut milk: Stability and digestive properties. Food Chem 2024; 446:138900. [PMID: 38428074 DOI: 10.1016/j.foodchem.2024.138900] [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: 10/18/2023] [Revised: 02/24/2024] [Accepted: 02/27/2024] [Indexed: 03/03/2024]
Abstract
The fat in coconut milk contributes to unique flavour, while increasing fat content affects stability of the coconut milk. In this study, coconut water and fat were separated, recombined, and homogenized to obtain coconut milk with different fat contents (0-20 %). Emulsifying properties, stability, and digestibility of coconut milk with different fat contents were comprehensively evaluated. The results showed that as the fat content increased from 0 to 20 %, the droplet size increased from 2.18 to 4.70 μm and the viscosity showed an increasing trend. During storage and freeze-thaw, coconut milk with 5 % and 10 % fat content showed excellent stability. In addition, coconut milk with 10 % fat content had superior fat digestibility, which was related to high affinity of pancrelipase. In short, this study revealed that fat content below 10 % can withstand environmental factors such as storage, lipid oxidation, and freeze-thaw, which can be accurately developed as coconut milk products.
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Affiliation(s)
- Yang Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zihan Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yile Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Tian Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, Hainan 570228, China.
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3
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Abbas G, Tunio AH, Memon KR, Mahesar AA, Memon FH. Effect of Temperature and Alkali Solution to Activate Diethyl Carbonate for Improving Rheological Properties of Modified Hydroxyethyl Methyl Cellulose. ACS OMEGA 2024; 9:4540-4554. [PMID: 38313537 PMCID: PMC10831831 DOI: 10.1021/acsomega.3c07451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 12/23/2023] [Accepted: 01/08/2024] [Indexed: 02/06/2024]
Abstract
The applications of cellulose ethers in the petroleum industry represent various limitations in maintaining their rheological properties with an increase in both concentration and temperature. This paper proposed a new method to improve the rheological properties of hydroxyethyl methyl cellulose (HEMC) by incorporating diethyl carbonate (DEC) as a transesterification agent and alkali base solutions. Fourier transform infrared (FTIR) analysis confirmed the grafting of both composites onto the HEMC surface. The addition of sodium hydroxide (NaOH) improved the stability of the polymeric solution as observed from ζ-potential measurement. Shear viscosity and frequency sweep experiments were conducted at concentrations of 0.25-1 wt % at ambient and elevated temperatures ranging from 80-110 °C using a rheometer. In the results, the increase in viscosity at specific times and temperatures indicated the activation of DEC through the saponification reactions with alkali solutions. All polymeric solutions exhibited shear-thinning behavior and were fitted well by the Cross model. NaOH-based modified solution exhibited low shear viscosity compared to the DEC-HEMC solution at ambient temperature. However, at 110 °C, its viscosity exceeded that of the DEC-HEMC solution due to the activation of DEC. In frequency sweep analysis, the loss modulus (G″) was greater than the storage modulus (G') at lower frequencies and vice versa at higher frequencies. This signifies the viscoelastic behavior of modified solutions at 0.50 wt % and higher concentrations. The flow point (G' = G″) shifted to a low frequency, indicating the increasing dominance of elastic behavior with the rising temperature. At 110 °C, the NaOH-based modified solution exhibited both viscous and elastic behavior, confirming the solution's thermal stability and flowability. In conclusion, modified HEMC solution was found to be effective in controlling viscosity under ambient conditions, enhancing solubility, and improving thermal stability. This modified composite could play a significant role in optimizing viscoelastic properties and fluid performance under challenging wellbore conditions.
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Affiliation(s)
- Ghulam Abbas
- Institute
of Petroleum & Natural Gas Engineering, Mehran University of Engineering & Technology, Jamshoro 76062, Sindh, Pakistan
| | - Abdul Haque Tunio
- Institute
of Petroleum & Natural Gas Engineering, Mehran University of Engineering & Technology, Jamshoro 76062, Sindh, Pakistan
| | - Khalil Rehman Memon
- Institute
of Petroleum & Natural Gas Engineering, Mehran University of Engineering & Technology, Jamshoro 76062, Sindh, Pakistan
| | - Aftab Ahmed Mahesar
- Institute
of Petroleum & Natural Gas Engineering, Mehran University of Engineering & Technology, Jamshoro 76062, Sindh, Pakistan
| | - Faisal Hussain Memon
- Department
of Petroleum & Natural Gas Engineering, Mehran University of Engineering and Technology, S.Z.A.B Campus, Khairpur
Mir’s 66020, Sindh, Pakistan
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4
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Niu F, Zhao M, Tu W, Li Z, Gao Y, Du Y, Pan W. Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:797-808. [PMID: 37683081 DOI: 10.1002/jsfa.12972] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 09/04/2023] [Accepted: 09/08/2023] [Indexed: 09/10/2023]
Abstract
BACKGROUND In order to study the effect of adsorption of surfactant at the two interfacial layers on emulsion stability, the kinetically stable water-in-oil-in-water (W/O/W) emulsion carriers were prepared using polyglycerol polyricinoleate (PGPR) and gum arabic (GA) as emulsifiers. The relationship between the adsorption of the surfactant and the stability mechanism of the emulsions was elucidated. RESULTS When the contents of PGPR and GA were low, the interfaces between oil and the inner and outer water phases, respectively, could not be completely covered. However, when the concentration of PGPR was higher than 60 g kg-1 , the excess PGPR was adsorbed on the interface between the oil phase and the outer water phase. When the concentration of GA reached 80 g kg-1 , more GA was adsorbed to the oil-in-water interface. Moreover, the presence of PGPR on the interface could reduce the adsorption capacity of GA. Two types of kinetically stable emulsions were obtained by optimizing the interface composition (60 g kg-1 GA/80 g kg-1 PGPR and 60 g kg-1 PGPR/80 g kg-1 GA). The kinetically stable W/O/W emulsions prepared in this study were successfully used to encapsulate a hydrophilic vitamin (vitamin B12) with an encapsulation efficiency (EE) of 80% and release efficiency (RE) of 95%. The interfacial adsorption GA can accelerate the hydrolysis of fat. CONCLUSION Overall, this study provides a new strategy for the preparation of W/O/W emulsions, which might be beneficial for application in food, cosmetic, chemical, and pharmaceutical industries. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fuge Niu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Mengdi Zhao
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Weiwei Tu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Zhe Li
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yi Gao
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yixuan Du
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Weichun Pan
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
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Okuro PK, Viau M, Marze S, Laurent S, Cunha RL, Berton-Carabin C, Meynier A. In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis. Food Funct 2023; 14:10868-10881. [PMID: 37987232 DOI: 10.1039/d3fo03816e] [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: 11/22/2023]
Abstract
Investigating the gastrointestinal fate of food emulsions is critical to unveil their nutritional relevance. To this end, the protocol standardized by COST INFOGEST 2.0 is meaningful for guiding in vitro digestion experiments. In contrast with studies addressing emulsions with low dispersed phase volume fraction (φ 0.05-0.1), we presently raise some points for a proper interpretation of the digestibility of emulsions with high lipid content using the pH-stat method. Oil-in-water high internal phase emulsions (HIPEs) were submitted to gastric pre-lipolysis with the addition of rabbit gastric lipase (RGE). Commercial mayonnaise (φ 0.76) was systematically diluted (φ 0.025, 0.05, 0.1, 0.15, 0.25, 0.4, and 0.76) to cover a wide range of enzyme-to-lipid ratios (8.5-0.3 U per µmol for RGE and 565.1-18.6 U per µmol for pancreatin, in the gastric and intestinal phases, respectively). Lipolysis was tracked either by fatty acid titration (NaOH titration) or completed by analysis of lipid classes and fatty acid composition. Gastric lipase resulted in substantial lipid hydrolysis, reaching 20 wt% at low lipid fractions (φ 0.025 and 0.05). Likewise, the kinetics and extent of lipolysis during intestinal digestion were modulated by the enzyme-to-substrate ratio. A logarithmic relationship between lipid hydrolysis and lipid concentration was observed, with a very limited extent at the highest lipid content (φ 0.76). A holistic interpretation relying on FFA titration and further evaluation of all lipolytic products appears of great relevance to capture the complexity of the effects involved. Overall, this work contributes to rationally and critically evaluating the outcomes of static in vitro experiments of lipid digestion.
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Affiliation(s)
- Paula K Okuro
- INRAE, UR BIA, F-44316, Nantes, France.
- Department of Food Technology and Engineering, School of Food Engineering, University of Campinas, 13083-862, Campinas, Brazil
| | | | | | | | - Rosiane L Cunha
- Department of Food Technology and Engineering, School of Food Engineering, University of Campinas, 13083-862, Campinas, Brazil
| | - Claire Berton-Carabin
- INRAE, UR BIA, F-44316, Nantes, France.
- Laboratory of Food Process Engineering, Wageningen University & Research, 6700 AA, Wageningen, The Netherlands
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Cai Y, Huang L, Zhou F, Zhao Q, Zhao M, Van der Meeren P. Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions. Food Chem 2023; 427:136738. [PMID: 37392634 DOI: 10.1016/j.foodchem.2023.136738] [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: 03/29/2023] [Revised: 06/23/2023] [Accepted: 06/25/2023] [Indexed: 07/03/2023]
Abstract
The properties of emulsions could be affected by the interactions between the components and network stabilization effect, which are commonly adjusted by changes in pH, ionic strength and temperature. In this work, insoluble soybean fiber (ISF) obtained via homogenization after alkaline treatment was pretreated firstly and then resultant emulsions were freeze-thawed. Heating pretreatment reduced droplet size, enhanced viscosity and viscoelasticity as well as subsequent stability of ISF concentrated emulsions, while both acidic pretreatment and salinized pretreatment decreased the viscosity and weakened the stability. Furthermore, ISF emulsions exhibited a good freeze-thaw performance which was further improved by secondary emulsification. Heating promoted the swelling of ISF and strengthened the gel-like structure of emulsions while salinization and acidization weakened the electrostatic interactions and caused the destabilization. These results indicated that pretreatment of ISF significantly influenced the concentrated emulsion properties, providing guidance for the fabrication of concentrated emulsions and related food with designed characteristics.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Particle & Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
| | - Feibai Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
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7
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Liu Y, Wang K, Ma J, Wang Z, Zhu Q, Jin Y. Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel. Food Chem 2023; 424:136380. [PMID: 37201471 DOI: 10.1016/j.foodchem.2023.136380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 05/08/2023] [Accepted: 05/12/2023] [Indexed: 05/20/2023]
Abstract
This study explored the effect of yolk sphere on gel state and taste differences between whole boiled egg yolk (WBEY) and stirred boiled egg yolks (SBEYs). Optical microscopy, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) indicated that the WBEY was formed via the accumulation of yolk spheres, whereas the SBEY was a gel with a tight and ordered microstructure. The stirring disrupted the yolk sphere structure, leading to a homogeneous distribution of proteins and lipids in SBEYs, and a cross-linked network in gel was established with higher hardness and springiness. In the oral sensation simulation, WBEY had a higher saliva adsorption capacity and frictional force to oral soft tissue during swallowing than SBEY. This work contributes to a deeper understanding of the gel structure and taste of egg yolk, and provides a theoretical basis for the research on the formation of the gritty taste of egg yolks.
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Affiliation(s)
- Yuanyuan Liu
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
| | - Keshan Wang
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhengcong Wang
- College of Economics and Management, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Qiujin Zhu
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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Teng C, Campanella OH. A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein. Gels 2023; 9:gels9050393. [PMID: 37232985 DOI: 10.3390/gels9050393] [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: 04/10/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023] Open
Abstract
As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and pea protein isolate. Formulations containing 15% to 70% (w/w) SO were successfully produced without phase inversion. The addition of more SO resulted in pre-gelled emulsions with a more elastic behavior. After the emulsion was gelled in the presence of calcium, the color of the gelled emulsion changed to light yellow, and the formulation containing 70% SO exhibited a color most similar to actual beef fat trimming. The lightness and yellowness values were greatly influenced by the concentrations of both SO and pea protein. Microscopic images revealed that pea protein formed an interfacial film around the oil droplets, and the oil was more tightly packed at higher oil concentrations. Differential scanning calorimetry showed that lipid crystallization of the gelled SO was influenced by the confinement of the alginate gelation, but the melting behavior was like that of free SO. FTIR spectrum analysis indicated a potential interaction between alginate and pea protein, but the functional groups of SO were unchanged. Under mild heating conditions, gelled SO exhibited an oil loss similar to that observed in actual beef trims. The developed product has the potential to mimic the appearance and slow-rendering melting attribute of real animal fat.
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Affiliation(s)
- Chong Teng
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
| | - Osvaldo H Campanella
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
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Effect of surface charge density of bacterial cellulose nanofibrils on the properties of O/W Pickering emulsions co-stabilized with gelatin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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10
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Zhang M, Chen H, Feng Z, An T, Liu F. A stable peony seed oil emulsion that enhances the stability, antioxidant activity, and bioaccessibility of curcumin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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