Effects of dynamic high-pressure microfluidization treatment on the functional and structural properties of potato protein isolate and its complex with chitosan

Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review

Resistant starch (RS) is a dietary fiber that resists starch hydrolysis in the small intestine, and is fermented in the colon by microorganisms. RS not only has a broad range of benefits in the food and non-food industries but also has a significance impact on health promotion and prevention of non-communicable diseases. RS types 3 and 5 have been the focus of research from an environment-friendly perspective. RS3 is normally formed by recrystallization after physical modification, whereas RS5 is obtained by the complexation of starch and fatty acids through the thermomechanical methods. This review provides updates and approaches to RS3 and RS5 preparations that promote RS content based on green technologies. This information will be useful for future research on RS development and for identifying preparation methods for functional food.

Effects of microfluidization time on the structural, physiochemical and functional properties of walnut protein

The effect of microfluidization treatment time under a pressure of 1 MPa on the structural, physiochemical and functional properties of walnut protein (WP) were evaluated. The results showed that the particle size of WP was significantly reduced by 102.10 % and the absolute zeta potential, solubility, water holding capacity, foaming capacity and stability increased by 336.41 %, 170.69 %, 27.67 g/g, 302.07 % and 334.23 %, respectively, when the microfluidization treatment time was 15 min (P < 0.05). And the oil holding capacity, emulsion capacity and stability of the WP increased from 1.19 g/g to 1.81 g/g, from 34.48 % and 78.82 % to 57.52 % and 98.86 %, respectively. With the extend of microfluidization treatment time, the secondary structure percentages of WP were altered. The WP after microfluidization treatment had optimal gastric digestion, while the intestine digestion was the worst. The amino acid results indicated the microfluidization treatment time did not affect the nutritional quality of WP.

The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review

The potato has recently attracted more attention as a promising protein source. Potato proteins are commonly extracted from potato fruit juice, a byproduct of starch production. Potato proteins are characterized by superior techno-functional properties, such as water solubility, gel-forming, emulsifying, and foaming properties. However, commercially isolated potato proteins are often denatured, leading to a loss of these functionalities. Extensive research has explored the influence of different conditions and techniques on the emulsifying capacity and stability of potato proteins. However, there has been no comprehensive review of this topic yet. This paper aims to provide an in-depth overview of current research progress on the emulsifying capacity and stability of potato proteins and peptides, discussing research challenges and future perspectives. This paper discusses genetic diversity in potato proteins and various methods for extracting proteins from potatoes, including thermal and acid precipitation, salt precipitation, organic solvent precipitation, carboxymethyl cellulose complexation, chromatography, and membrane technology. It also covers enzymatic hydrolysis for producing potato-derived peptides and methods for identifying potato protein-derived emulsifying peptides. Furthermore, it reviews the influence of factors, such as physicochemical properties, environmental conditions, and food-processing techniques on the emulsifying capacity and stability of potato proteins and their derived peptides. Finally, it highlights chemical modifications, such as acylation, succinylation, phosphorylation, and glycation to enhance emulsifying capacity and stability. This review provides insight into future research directions for utilizing potato proteins as sustainable protein sources and high-value food emulsifiers, thereby contributing to adding value to the potato processing industry.

High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal

Almond protein isolate (API) obtained from almond meal was processed using dynamic high-pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass). Microfluidisation caused significant reductions in the particle size and increased absolute zeta potential. SDS-PAGE analysis indicated reduction in band intensity and the complete disappearance of bands beyond 80 MPa. Structural analysis (by circular dichroism, UV-Vis, and intrinsic-fluorescence spectra) of the API revealed disaggregation (up to 80 MPa) and then re-aggregation beyond 80 MPa. Significant increments in protein digestibility (1.16-fold) and the protein digestibility corrected amino acid score (PDCAAS; 1.15-fold) were observed for the API (80 MPa) than control. Furthermore, significant improvements (P < 0.05) in the functional properties were observed, viz., the antioxidant activity, protein solubility, and emulsifying properties. Overall, the results revealed that moderate microfluidisation treatment (80 MPa) is an effective and sustainable technique for enhancing physico-chemical and functional attributes of API, thus potentially enabling its functional food/nutraceuticals application.

Effect of magnetic field-assisted fermentation on the in vitro protein digestibility and molecular structure of rapeseed meal

BACKGROUND

There has been a significant growth in demand for plant-derived protein, and this has been accompanied by an increasing need for sustainable animal-feed options. The aim of this study was to investigate the effect of magnetic field-assisted solid fermentation (MSSF) on the in vitro protein digestibility (IVPD) and functional and structural characteristics of rapeseed meal (RSM) with a mutant strain of Bacillus subtilis.

RESULTS

Our investigation demonstrated that the MSSF nitrogen release rate reached 86.3% after 96 h of fermentation. The soluble protein and peptide content in magnetic field feremented rapeseed meal reached 29.34 and 34.49 mg mL-1 after simulated gastric digestion, and the content of soluble protein and peptide in MF-FRSM reached 61.81 and 69.85 mg mL-1 after simulated gastrointestinal digestion, which significantly increased (p > 0.05) compared with the fermented rapeseed meal (FRSM). Studies of different microstructures - using scanning electron microscopy (SEM) and atomic force microscopy (AFM) - and protein secondary structures have shown that the decline in intermolecular or intramolecular cross-linking leads to the relative dispersion of proteins and improves the rate of nitrogen release. The smaller number of disulfide bonds and conformational alterations suggests that the IVPD of RSM was improved.

CONCLUSIONS

Magnetic field-assisted solid fermentation can be applied to enhance the nutritional and protein digestibility of FRSM. © 2024 Society of Chemical Industry.

Nanocellulose Composite Films in Food Packaging Materials: A Review

Owing to the environmental pollution caused by petroleum-based packaging materials, there is an imminent need to develop novel food packaging materials. Nanocellulose, which is a one-dimensional structure, has excellent physical and chemical properties, such as renewability, degradability, sound mechanical properties, and good biocompatibility, indicating promising applications in modern industry, particularly in food packaging. This article introduces nanocellulose, followed by its extraction methods and the preparation of relevant composite films. Meanwhile, the performances of nanocellulose composite films in improving the mechanical, barrier (oxygen, water vapor, ultraviolet) and thermal properties of food packaging materials and the development of biodegradable or edible packaging materials in the food industry are elaborated. In addition, the excellent performances of nanocellulose composites for the packaging and preservation of various food categories are outlined. This study provides a theoretical framework for the development and utilization of nanocellulose composite films in the food packaging industry.

Microfluidized hemp protein isolate: an effective stabilizer for high-internal-phase emulsions with improved oxidative stability

BACKGROUND

Hemp protein isolates (HPIs), which provide a well-balanced profile of essential amino acids comparable to other high-quality proteins, have recently garnered significant attention. However, the underutilized functional attributes of HPIs have constrained their potential commercial applications within the food and agriculture field. This study advocates the utilization of dynamic-high-pressure-microfluidization (DHPM) for the production of stable high-internal-phase emulsions (HIPEs), offering an efficient approach to fully exploit the potential of HPI resources.

RESULTS

The findings underscore the effectiveness of DHPM in producing HPI as a stabilizing agent for HIPEs with augmented antioxidant activity. Microfluidized HPI exhibited consistent adsorption and anchoring at the oil-water interface, resulting in the formation of a dense and compact layer. Concurrently, the compression of droplets within HIPEs gave rise to a polyhedral framework, conferring viscoelastic properties and a quasi-solid behavior to the emulsion. Remarkably, HIPEs stabilized by microfluidized HPI demonstrated superior oxidative and storage stability, attributable to the establishment of an antioxidative barrier by microfluidized HPI particles.

CONCLUSION

This study presents an appealing approach for transforming liquid oils into solid-like fats using HPI particles, all without the need for surfactants. HIPEs stabilized by microfluidized HPI particles hold promise as emerging food ingredients for the development of emulsion-based formulations with enhanced oxidative stability, thereby finding application in the food and agricultural industries. © 2023 Society of Chemical Industry.

The effects of high-pressure treatment on the structure, physicochemical properties and digestive property of starch - A review

High hydrostatic pressure (HHP) is a novel technology used in the food-processing industry. Starch is an important renewable natural resource. The applications of starch are determined by its properties, which in turn are determined by its structure. In this study, the effects of HHP treatment on starch structure (granular structure, crystalline structure, molecular structure, and molecular conformation) and properties (pasting, retrogradation, thermal, digestive, rheological, swelling, solubility, water absorption, and oil absorption properties) are summarised. Additionally, the mechanism of HHP-induced gelatinisation is discussed. First, the strong hydration ability of starch molecules under high pressure facilitates the binding of water molecules to starch molecules via hydrogen bonding. These bound water molecules may block the channels inside the starch granules, leading to the formation of a sealed space. Finally, the granules disintegrate because of the intra/extra pressure difference. This study provides a reference for the application of HHP to starch processing and modification.

Effects of different mechanical processes on the structural and powdery properties of insoluble undenatured type II collagen

This study aimed to investigate the effects of dynamic high-pressure homogenization (DHPH), dynamic high-pressure microfluidization (DHPM), and wet media milling (WMM) processes on the particle size, microstructure, triple helix structure, wettability and suspension stability of insoluble undenatured type II collagen (IUC-II). The structural and powdery properties were regulated by different processes and parameters. By contrast, WMM-treated IUC-II showed smallest particle size (15.70 μm), highest wetting rate (216.94 mm/h) and best suspension stability. However, individual mechanical processes caused partial disruption of IUC-II triple helix structure. Low-acyl gellan gum (LAGG) could bind to IUC-II through hydrogen bonds and hydrophobic interactions, which protected the triple helix structure and further enhanced powdery properties of IUC-II treated by WMM process, but restrained the soluble transition during digestion. These results demonstrated that WMM process was more suitable for enhancing powdery properties of IUC-II, while the triple helix structure of IUC-II could be effectively protected by LAGG.

Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties

The effects of combined chickpea protein isolate (CPI, 1%, w/w) and chitosan (CHI, 1%, w/w) on the technological, thermal, and structural properties of phosphate-free pork meat emulsions (PPMEs) were investigated. The results showed that CPI + CHI significantly improved the emulsion stability (P < 0.05), synergistically elevated the hardness and chewiness, and did not negatively impact the color attributes, which endowed the PPMEs with similar or even better technological performances compared to the high-phosphate control. These alterations were related to the reduced myosin enthalpy values, the rearrangement of free water into immobilized water, the synergistic reduction in α-helical structure and increase in β-sheet structure, the increased trans-gauche-trans SS conformation intensity of the Raman bands, and the formation of interactive protein gel networks where small-sized fat particles were evenly dispersed in the protein matrix. Therefore, combined CPI and CHI shows promise as a phosphate replacer for meat products.

Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum

Introduction

Phycocyanin offers advantageous biological effects, including immune-regulatory, anticancer, antioxidant, and anti-inflammation capabilities. While PC, as a natural pigment molecule, is different from synthetic pigment, it can be easily degradable under high temperature and light conditions.

Methods

In this work, the impact of ultrasound treatment on the complex of PC and phlorotannin structural and functional characteristics was carefully investigated. The interaction between PC and phlorotannin after ultrasound treatment was studied by UV–Vis, fluorescence spectroscopy, circular dichroism (CD) spectroscopy, fourier transform infrared (FTIR) spectroscopy. Additionally, the antioxidant potential and in vitro digestibility of the complexes were assessed.

Results

The result was manifested as the UV–Vis spectrum reduction effect, fluorescence quenching effect and weak conformational change of the CD spectrum of PC. PC was identified as amorphous based on the X-ray diffraction (XRD) data and that phlorotannin was embedded into the PC matrix. The differential scanning calorimetry (DSC) results showed that ultrasound treatment and the addition of phlorotannin could improve the denaturation peak temperatures (Td) of PC to 78.7°C. In vitro digestion and free radical scavenging experiments showed that appropriate ultrasound treatment and the addition of phlorotannin were more resistant to simulated gastrointestinal conditions and could improve DPPH and ABTS+ free radical scavenging performance.

Discussion

Ultrasound treatment and the addition of phlorotannin changed the structural and functional properties of PC. These results demonstrated the feasibility of ultrasound-assisted phlorotannin from A. nodosum in improving the functional properties of PC and provided a possibility for the application of PC-polyphenol complexes as functional food ingredients or as bioactive materials.

Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations

BACKGROUND

Chitosan-based particles are one of the most promising Pickering emulsions stabilizers due to its cationic properties, cost-effective, biocompatibility, biodegradability. However, there are currently no comprehensive reviews analyzing the role of chitosan to develop Pickering emulsions, and the bioavailability and multiple uses of these emulsions.

SCOPE AND APPROACH

This review firstly summarizes the types, preparation and functional properties of chitosan-based Pickering emulsion stabilizers, followed by in vivo and in vitro bioavailability, main regulations, and future application and trends.

KEY FINDINGS AND CONCLUSIONS

Stabilizers used in chitosan-based Pickering emulsions include 6 categories: chitosan self-aggregating particles and 5 types of composites (chitosan-protein, chitosan-polysaccharide, chitosan-fatty acid, chitosan-polyphenol, and chitosan-inorganic). Chitosan-based Pickering emulsions improved the bioavailability of different compounds compared to traditional emulsions. Current applications include hydrogels, microcapsules, food ingredients, bio-based films, cosmeceuticals, porous scaffolds, environmental protection agents, and interfacial catalysis systems. However, due to current limitations, more research and development are needed to be extensively explored to meet consumer demand, industrial manufacturing, and regulatory requirements. Thus, optimization of stabilizers, bioavailability studies, 3D4D printing, fat substitutes, and double emulsions are the main potential development trends or research gaps in the field which would contribute to increase adoption of these promising emulsions at industrial level.

Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization

This study explored the Maillard reaction process during the glycation of soy protein isolate (SPI) with galacto-oligosaccharides (GOSs) under high-pressure homogenization (HPH) and its effects on the emulsifying properties of SPI. SPI-GOS glycation under moderate pressure (80 MPa) significantly inhibited the occurrence and extent of the Maillard reaction (p < 0.05), but homogenization pressures in the range of 80−140 MPa gradually promoted this reaction. HPH caused a decrease in the surface hydrophobicity of the glycated protein, an increase in the abundance of free sulfhydryl groups, unfolding of the protein molecular structure, and the formation of new covalent bonds (C=O, C=N). Additionally, the particle size of emulsions created with SPI-GOS conjugates was reduced under HPH, thus improving the emulsifying properties of SPI. A reduction in particle size (117 nm), enhanced zeta potential (−23 mV), and uniform droplet size were observed for the emulsion created with the SPI-GOS conjugate prepared at 120 MPa. The conformational changes in the glycated protein supported the improved emulsification function. All results were significantly different (p < 0.05). The study findings indicate that HPH provides a potential method for controlling glycation and improving the emulsifying properties of SPI.

Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization

Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.

Glycosylation with bioactive polysaccharide obtained from Rosa roxburghii Tratt fruit to enhance the oxidative stability of whey protein isolate emulsion

Whey protein isolate (WPI) is an excellent source of emulsifier, but its function is limited for oxidative unstable in emulsion. In this study, WPI was glycated with Rosa roxburghii Tratt fruit polysaccharides (RTFP) by Maillard reaction under optimum conditions. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis profile confirmed the formation of WPI-RTFP conjugates. The intrinsic fluorescence spectrum, CD and FT-IR indicated that the structure of WPI was affected after glycated with RTFP. In addition, the antioxidant activity of WPI-RTFP conjugates and WPI-RTFP emulsion were 3.5-fold and 1.5-fold stronger than that of WPI and WPI emulsion, respectively. Furthermore, the emulsion coated by conjugates demonstrated better oxidative stability than WPI with less peroxides produced after accelerated oxidation for 7 days. The results lay good foundation for the modification of protein by natural bioactive polysaccharides as well as for the application in healthy foods.

Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation

Studies regarding spray drying microencapsulation are aplenty available; especially focusing on processing parameters, microparticle characteristics and encapsulation efficiency. Hence, there is a rising interest in tailoring wall materials aiming to improve the process's effectiveness. Reflecting a market trend in the food industry, plant-based proteins are emerging as alternative protein sources, and their application adaptability is an increasing research of interest related to consumers' demand for healthy food, product innovation, and sustainability. This review presents a perspective on the investigation of potato protein as a technological ingredient, considering it a nonconventional source obtained as by-product from starch industry. Furthermore, this piece emphasizes the potential application of potato protein as wall material in spray drying encapsulation, considering that this purpose is still limited for this ingredient. The literature reports that vegetal-based proteins might present compromised functionality due to processing conditions, impairing its technological application. Structural modification can offer a potential approach to modify potato protein configuration aiming to improve its utilization. Studies reported that modified proteins can perform as better emulsifiers and antioxidant agents compared to intact proteins. Hence, it is expected that their use in microencapsulation would improve process efficiency and protection of the core material, consequently delivering superior encapsulation performance.

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNP_U-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNP_U-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNP_U-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.

Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization

Dynamic high-pressure microfluidization (DHPM) is an alternative method to physically modify proteins to improve their functional properties. In this study, perilla protein isolate (PPI) was treated by DHPM at different pressures. Results showed that DHPM treatment reduced the particle size and absolute potential of PPI by 75.90% and 22.28%. The increased surface hydrophobicity and free sulfhydryl content were observed in DHPM-treated PPI, which may be caused by the comformation changes of PPI. Furthermore, DHPM treatment would not cause the degradation of the main subunits and the variation of crystalline regions in PPI, but enhancing the thermal stability of PPI at 90 MPa and 120 MPa. Functional properties analysis indicated that DHPM treatment at 120 MPa was more effective in improving the solubility, foaming and emulsifying capacities of PPI. The results suggested that DHPM can be used to enhance the functional properties of PPI and expand its application in food systems.

Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties

Microfluidization is a unique high-pressure homogenization technique combining various forces such as high-velocity impact, high-frequency vibration, instantaneous pressure drop, intense shear rate, and hydrodynamic cavitation. Even though it is mainly used on emulsion-based systems and known for its effects on particle size and surface area, it also significantly alters physicochemical and functional properties of macromolecules including hydration properties, solubility, viscosity, cation-exchange capacity, rheological properties, and bioavailability. Besides, the transformation of structure and conformation due to the combined effects of microfluidization modifies the material characteristics that can be a base for new innovative food formulations. Therefore, microfluidization is being commonly used in the food industry for various purposes including the formation of micro- and nano-sized emulsions, encapsulation of easily degradable bioactive compounds, and improvement in functional properties of proteins, polysaccharides, and dietary fibers. Although the extent of modification through microfluidization depends on processing conditions (e.g., pressure, number of passes, solvent), the nature of the material to be processed also changes the outcomes significantly. Therefore, it is important to understand the effects of microfluidization on each food component. Overall, this review paper provides an overview of microfluidization treatment, summarizes the applications on macromolecules with specific examples, and presents the existing problems.