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Li H, Wu X, Wu W. Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers. Int J Biol Macromol 2024; 277:134314. [PMID: 39094879 DOI: 10.1016/j.ijbiomac.2024.134314] [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: 04/25/2024] [Revised: 07/03/2024] [Accepted: 07/28/2024] [Indexed: 08/04/2024]
Abstract
To develop novel food-grade Pickering emulsion stabilizers, insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) was prepared into Pickering emulsion stabilizers after different mechanical pretreatments (shear, high-pressure homogenization, ultrasonic, and combined mechanical pretreatment). With the increase in mechanical pretreatment types, the covalent binding of proteins and polysaccharides in IRBPPP gradually enhanced, the breakage efficiency of IRBPPP gradually increased (IRBPPP particle size decreased from 220.54 to 67.89 μm, the specific surface area of IRBPPP particle increased from 993.47 to 2033.86 cm-1/g), and the microstructure of IRBPPP gradually showed an orderly network structure, which enhanced the IRBPPP dispersion stability and the Pickering emulsion stability. Pickering emulsion stability was highly correlated (P < 0.01) with the breakage efficiency of IRBPPP particles. Overall, the combined mechanical pretreatment improved the stability of the IRBPPP-stabilized Pickering emulsion. The study added value to rice bran products and offered a new way to create stable food-grade Pickering emulsions for functional foods using natural protein-polysaccharide-phenol complex particles.
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Affiliation(s)
- Helin Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaojuan Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Wei Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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Lu Y, Jiang Y, Liu J, Yang X, Zhao Y, Fan F. Preparation and Properties of Walnut Protein Isolate-Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions. Foods 2024; 13:2389. [PMID: 39123580 PMCID: PMC11311381 DOI: 10.3390/foods13152389] [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: 06/30/2024] [Revised: 07/25/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
To enhance the functional properties of walnut protein isolate (WalPI), hydrophilic whey protein isolate (WPI) was selected to formulate WalPI-WPI nanoparticles (nano-WalPI-WPI) via a pH cycling technique. These nano-WalPI-WPI particles were subsequently employed to stabilize high internal phase Pickering emulsions (HIPEs). By adjusting the mass ratio of WalPI to WPI from 9:1 to 1:1, the resultant nano-WalPI-WPI exhibited sizes ranging from 70.98 to 124.57 nm, with a polydispersity index of less than 0.326. When the mass ratio of WalPI to WPI was 7:3, there were significant enhancements in various functional properties: the solubility, denaturation peak temperature, emulsifying activity index, and emulsifying stability index increased by 6.09 times, 0.54 °C, 318.94 m2/g, and 552.95 min, respectively, and the surface hydrophobicity decreased by 59.23%, compared with that of WalPI nanoparticles (nano-WalPI), with the best overall performance. The nano-WalPI-WPI were held together by hydrophobic interactions, hydrogen bonding, and electrostatic forces, which preserved the intact primary structure and improved resistance to structural changes during the neutralization process. The HIPEs stabilized by nano-WalPI-WPI exhibited an average droplet size of less than 30 μm, with droplets uniformly dispersed and maintaining an intact spherical structure, demonstrating superior storage stability. All HIPEs exhibited pseudoplastic behavior with good thixotropic properties. This study provides a theoretical foundation for enhancing the functional properties of hydrophobic proteins and introduces a novel approach for constructing emulsion systems stabilized by composite proteins as emulsifiers.
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Affiliation(s)
- Yanling Lu
- College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China; (Y.L.); (Y.J.); (J.L.)
| | - Yuxin Jiang
- College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China; (Y.L.); (Y.J.); (J.L.)
| | - Jiongna Liu
- College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China; (Y.L.); (Y.J.); (J.L.)
| | - Xiaoqin Yang
- Key Laboratory of Forest Disaster Warning and Control of Yunnan Province, Kunming 650224, China;
- Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China, Southwest Forestry University, Kunming 650224, China
| | - Yueliang Zhao
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200240, China;
| | - Fangyu Fan
- College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China; (Y.L.); (Y.J.); (J.L.)
- Key Laboratory of Forest Disaster Warning and Control of Yunnan Province, Kunming 650224, China;
- Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China, Southwest Forestry University, Kunming 650224, China
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Ye L, Hu H, Wang Y, Cai Z, Yu W, Lu X. In vitro digestion and colonic fermentation characteristics of media-milled purple sweet potato particle-stabilized Pickering emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5064-5076. [PMID: 38284773 DOI: 10.1002/jsfa.13340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 01/30/2024]
Abstract
BACKGROUND Pickering emulsions stabilized by multicomponent particles have attracted increasing attention. Research on characterizing the digestion and health benefit effects of these emulsions in the human gastrointestinal tract are quite limited. This work aims to reveal the digestive characteristics of media-milled purple sweet potato particle-stabilized Pickering emulsions (PSPP-Es) during in vitro digestion and colonic fermentation. RESULTS The media-milling process improved the in vitro digestibility and fermentability of PSPP-Es by reaching afree fatty acids release rate of 43.11 ± 4.61% after gastrointestinal digestion and total phenolic content release of 101.00 ± 1.44 μg gallic acid equivalents/mL after fermentation. In addition, PSPP-Es exhibited good antioxidative activity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays), α-glucosidase inhibitory activity (half-maximal inhibitory concentration: 6.70%, v/v), and prebiotic effects, reaching a total short-chain fatty acids production of 9.90 ± 0.12 mol L-1, boosting the growth of Akkermansia, Bifidobacterium, and Blautia and inhibiting the growth of Escherichia-Shigella. CONCLUSIONS These findings indicate that the media-milling process enhances the potential health benefits of purple sweet potato particle-stabilized Pickering emulsions, which is beneficial for their application as a bioactive component delivery system in food and pharmaceutical products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liuyu Ye
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Hong Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou, China
- Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, China
| | - Zizhe Cai
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Wenwen Yu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou, China
- Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, China
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Hu H, Wang Y, Lu X. In vitro gastrointestinal digestion and colonic fermentation of media-milled black rice particle-stabilized Pickering emulsion: Phenolic release, bioactivity and prebiotic potential. Food Chem 2024; 432:137174. [PMID: 37625305 DOI: 10.1016/j.foodchem.2023.137174] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 08/08/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023]
Abstract
This is a pioneer study that investigated the digestive characteristics of Pickering emulsions stabilized by media-milled black rice particles during in vitro digestion and colonic fermentation. Free fatty acid release of the emulsions improved from 28.42 ± 3.13% to 33.68 ± 4.05% after media milling. The phenolics released from media-milled sample were close to those from unground sample. Media-milled sample exhibited higher DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability and α-glucosidase inhibition rate than unground sample. Media milling increased the generation of short-chain fatty acids (SCFAs) during colonic fermentation, especially acetic acid (23% improvement in media-milled sample over unground sample). It also inhibited the growth of harmful bacteria namely Escherichia Shigella and Streptococcus, and promoted the growth of beneficial bacteria including Bifidobacterium and Blautia. These findings revealed that media-milled black rice particle-stabilized Pickering emulsions possessed intrinsic bioactivity and prebiotic potentials in the gastrointestinal tract for the first time.
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Affiliation(s)
- Hong Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Guangzhou 510632, China.
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Guangzhou 510632, China.
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Wu B, Li Y, Li Y, Li H, Xia Q. The influence of Ca2+/K+ weight ratio on the physicochemical properties and in vitro digestion behavior of resveratrol-loaded Pickering emulsions encapsulated in alginate/κ-carrageenan hydrogel beads. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Sun J, Cheng Y, Zhang T, Zang J. Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity. Foods 2022; 11:3382. [PMID: 36359995 PMCID: PMC9657042 DOI: 10.3390/foods11213382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/24/2022] [Accepted: 10/24/2022] [Indexed: 07/28/2023] Open
Abstract
As a natural phenolic compound, carvacrol has attracted much attention due to its excellent antibacterial and antioxidant activities. However, its application is limited due to its instability, such as easy volatilization, easy oxidation, etc. Protein-polysaccharide interactions provide strategies for improving their stability issues. In this study, the plant-based carvacrol microcapsules via complex coacervation between walnut meal protein isolate (WMPI) and gum Arabic (GA) has been fabricated and characterized. The formation conditions of WMPI-GA coacervates were determined by some parameters, such as pH, zeta-potential, and turbidity. The optimum preparation conditions were achieved at pH 4.0 with a WMPI-to-GA ratio of 6:1 (w/w). The mean particle size, loading capacity (LC), and encapsulation efficiency (EE) of the microcapsules were 43.21 μm, 26.37%, and 89.87%, respectively. Fourier transform infrared spectroscopy (FT-IR) and fluorescence microscopy further confirmed the successful microencapsulation of carvacrol. The microencapsulation of carvacrol improved the thermal stability of the free carvacrol. The swelling capacity results indicated that it could resist gastric acid, and facilitate its intestinal absorption. Meanwhile, the carvacrol molecules trapped within the microcapsules could be continuously released in a concentration-dependent manner. Furthermore, the microcapsules presented good antioxidant activity and antibacterial activity against the Gram-negative (E. coli) and the Gram-positive (S. aureus) bacteria. These results indicated that the obtained carvacrol microcapsules have a potential application value as a food preservative in the food industry.
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Klojdová I, Stathopoulos C. The Potential Application of Pickering Multiple Emulsions in Food. Foods 2022; 11:foods11111558. [PMID: 35681307 PMCID: PMC9180460 DOI: 10.3390/foods11111558] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/16/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
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Song X, Gong H, Zhu W, Wang J, Zhai Y, Lin S. Pickering emulsion stabilized by composite-modified waxy corn starch particles. Int J Biol Macromol 2022; 205:66-75. [PMID: 35176323 DOI: 10.1016/j.ijbiomac.2022.02.044] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/15/2022] [Accepted: 02/09/2022] [Indexed: 12/19/2022]
Abstract
The starch-based Pickering stabilizer has attracted more research interest recently, however, its application in food system is limited due to the low digestibility of raw starch particles. In this study, waxy corn starches were modified with octenyl succinic anhydride and then treated by dry heating at 180 °C for 20-60 min. Pickering emulsions stabilized by the composite-modified starch particles were fabricated, the physical stability, rheology property and microstructure of the emulsions were investigated. The results showed that the composite-modified starches maintained granule structure, their gelatinization temperatures and enthalpy significantly reduced after heat treatment (p < 0.05). Compared with native starch, the composite-modified starches had bigger three-phase contact angles and higher in vitro digestibility, while the relative crystallinity decreased from 32.46% to 24.87%. Pickering emulsions stabilized by composite-modified starch particles had long-term stability up to 300 days. The rheology results showed that all emulsions exhibited pseudoplastic behaviors and had higher storage modulus than loss modulus. Moreover, the viscosities decreased when the starch was roasted for 40 and 60 min. The composite-modified starch particles and few starch macromolecules at oil-water interface stabilized the emulsions collectively. These results provide a new strategy for designing an edible Pickering stabilizer.
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Affiliation(s)
- Xiaoyan Song
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Hui Gong
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Wei Zhu
- College of Agronomy, Henan Agricultural University, Zhengzhou 450002, China.
| | - Jinling Wang
- School of Forestry, Northeast Forestry University, Harbin 150040, China.
| | - Yuge Zhai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Shunshun Lin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
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