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He C, Zhang H, Chen X, Diao R, Sun J, Mao X. Novel reaction systems for catalytic synthesis of structured phospholipids. Appl Microbiol Biotechnol 2024; 108:1. [PMID: 38153551 DOI: 10.1007/s00253-023-12913-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/19/2023] [Accepted: 10/02/2023] [Indexed: 12/29/2023]
Abstract
Phospholipids are distinctive, adaptable molecules that are crucial to numerous biological systems. Additionally, their various architectures and amphiphilic characteristics support their unrivaled crucial functions in scientific and industrial applications. Due to their enormous potential for use in the fields of medicine, food, cosmetics, and health, structured phospholipids, which are modified phospholipids, have garnered increased attention. Traditional extraction methods, however, are pricy, resource-intensive, and low-yielding. The process of enzyme-catalyzed conversion is effective for producing several types of structured phospholipase. However, most frequently employed catalytic procedures involve biphasic systems with organic solvents, which have a relatively large mass transfer resistance and are susceptible to solvent residues and environmental effects due to the hydrophobic nature of phospholipids. Therefore, the adoption of innovative, successful, and environmentally friendly enzyme-catalyzed conversion systems provides a new development route in the field of structured phospholipids processing. Several innovative catalytic reaction systems are discussed in this mini-review, including aqueous-solid system, mixed micelle system, water-in-oil microemulsion system, Pickering emulsion system, novel solvent system, three-liquid-phase system, and supercritical carbon dioxide solvent system. However, there is still a glaring need for a thorough examination of these systems for the enzymatic synthesis of structural phospholipids. In terms of the materials utilized, applicability, benefits and drawbacks, and comparative effectiveness of each system, this research establishes further conditions for the system's selection. To create more effective biocatalytic processes, it is still important to build green biocatalytic processes with improved performance. KEY POINTS: • The latest catalytic systems of phospholipase D are thoroughly summarized. • The various systems are contrasted, and their traits are enumerated. • Different catalytic systems' areas of applicability and limitations are discussed.
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Affiliation(s)
- Chenxi He
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, 266404, China
| | - Haiyang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, 266404, China
| | - Xi Chen
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, 266404, China
| | - Rujing Diao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, 266404, China
| | - Jianan Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, China.
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, 266404, China.
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, China.
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, 266404, China.
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266237, China.
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Hou J, Liu Y, Ma Y, Zhang H, Xia N, Li H, Wang Z, Rayan AM, Ghamry M, Mohamed TA. High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates. Carbohydr Polym 2024; 342:122430. [PMID: 39048210 DOI: 10.1016/j.carbpol.2024.122430] [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: 04/02/2024] [Revised: 06/17/2024] [Accepted: 06/23/2024] [Indexed: 07/27/2024]
Abstract
Although protein-polysaccharide complexes with different phase behaviors all show potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not clarified which aggregation state is more stable and age-friendly. In this study, we investigated and compared the stability and age friendliness of HIPPEs stabilized with egg yolk and carboxymethyl cellulose (EYCMC) in different phase behaviors. The results revealed differences in particle size, aggregation state, charge potential, and stability of secondary and tertiary structures of EYCMC. The behavior of EYCMC at the oil-water interface was mainly divided into three phases: rapid diffusion, permeation, and reorganization. The electrostatic interaction, kinetic hindrance, and depletion attraction were the mechanisms primarily involved in stabilizing HIPPEs by EYCMC. Rheological analysis results indicated that HIPPEs had excellent viscoelasticity, structural recovery properties and yield stress. HIPPEs were used in 3D printing, electronic nose testing, IDDSI testing and in vitro digestive simulations for the elderly, demonstrating a fine appearance, safe consumption and bioaccessibility of β-carotene. Soluble complexes showed the best stability and age friendliness compared to other aggregated forms. This study serves as a foundational source of information for developing innovative foods utilizing HIPPEs.
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Affiliation(s)
- Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yujia Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yunze Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Ahmed M Rayan
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Mohamed Ghamry
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736, Egypt
| | - Taha Ahmed Mohamed
- Department of Soil Fertility and Plant Nutrition, Soil, Water and Environment Research Institute, Agricultural Research Center, Giza, Egypt
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Shen G, Qiu X, Hou X, Li M, Zhou M, Liu X, Chen A, Zhang Z. Development of Zanthoxylum bungeanum essential oil Pickering emulsions using potato protein-chitosan nanoparticles and its application in mandarin preservation. Int J Biol Macromol 2024; 277:134100. [PMID: 39048005 DOI: 10.1016/j.ijbiomac.2024.134100] [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: 04/22/2024] [Revised: 07/15/2024] [Accepted: 07/21/2024] [Indexed: 07/27/2024]
Abstract
This study aimed to develop Pickering emulsions for the encapsulation of Zanthoxylum bungeanum essential oil (ZBEO) using potato protein-chitosan composite nanoparticles (PCCNs). The sustained release properties of ZBEO, antifungal efficacy, and preservation effects of formulated ZBEO-Pickering emulsions (ZBEO-PEs) on mandarins were evaluated. Particle size, zeta potential, emulsifying activity (EAI), and emulsifying stability (ESI) analysis showed that PCCNs prepared with the potato protein to chitosan mass ratio of 10:3 provided optimal emulsification and stabilization. Techniques such as differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FT-IR) demonstrated that chitosan introduction increased the wettability of potato protein through electrostatic, hydrogen bonding, and hydrophobic interactions. ZBEO-PEs formulated with 3.0 % PCCNs and an oil fraction of 0.40 showed best encapsulation efficiency, storage stability and sustained release. Confocal laser scanning microscopy confirmed the adsorption of PCCNs, forming dense interface layers on the surface of oil droplets, thereby enhancing the stability of ZBEO-PEs. In vitro experiments demonstrated enhanced antifungal activity of ZBEO-PEs against Penicillium italicum and Penicillium digitatum. Additionally, storage experiments indicated that ZBEO-PEs coatings effectively controlled postharvest decay caused by Penicillium spp. in mandarins. Overall, the findings suggest that PCCNs are highly efficient emulsifiers for ZBEO Pickering emulsions, underscoring their potential as preservative coatings for mandarins.
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Affiliation(s)
- Guanghui Shen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Xiaofang Qiu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China; Sichuan Ng Fung Li Hong Food Co. Ltd., Ya'an, Sichuan 625302, China
| | - Xiaoyan Hou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Meiliang Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Xingyan Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China.
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China.
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Yang F, Wang Y, He H, Wang G, Yang M, Hong M, Huang J, Wang Y. Construction of highly stable, monodisperse water-in-water Pickering emulsions with full particle coverage using a composite system of microfluidics and helical coiled tube. Colloids Surf B Biointerfaces 2024; 242:114079. [PMID: 39029247 DOI: 10.1016/j.colsurfb.2024.114079] [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: 03/20/2024] [Revised: 06/23/2024] [Accepted: 07/05/2024] [Indexed: 07/21/2024]
Abstract
Water-in-water (W/W) Pickering emulsions, exhibit considerable potential in the food and pharmaceutical fields owing to their compartmentalization and high biocompatibility. However, constrained by the non-uniform distribution of shear forces during emulsification or the spatial obstruction in polydimethylsiloxane (PDMS) passive microfluidic platform, the existing methods cannot generate monodisperse W/W Pickering emulsions with high particle coverage rate, thereby limiting their applications. Herein, a novel microfluidic system is designed for the preparation of monodisperse and highly particle-covered W/W Pickering emulsions under mild conditions. pH-responsive Polyethylene glycol (PEG)/phosphate aqueous two-phase system (ATPS) is used for the emulsions' preparation. Notably, a coverage rate of 96 ± 3 % is obtained by adjusting the length of the helical coiled tube, as well as the size and contact angle of genipin cross-linked BSA (BSA-GP) particles. Moreover, these W/W Pickering emulsions, with surfaces almost completely covered, can maintain monodisperse (Ncoal = 1.18 ± 0.03) for one day. Furthermore, the results of ranitidine hydrochloride (RH) release demonstrated that the drug release rate of W/W Pickering emulsions in the simulated gastric fluid (SGF) was 10 times faster than that in the neutral solution. We believe that the highly particle-covered monodisperse W/W Pickering emulsions possess great potential applications in bioencapsulation for foods and drug delivery.
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Affiliation(s)
- Feng Yang
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Yilan Wang
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Huatao He
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Guanxiong Wang
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Menghan Yang
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Meiying Hong
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Jin Huang
- Southwest Univ, Sch Chem & Chem Engn, Chongqing Key Lab Soft Matter Mat Chem & Funct Mfg, Chongqing 400715, PR China; Southwest Univ, State Key Lab Silkworm Genome Biol, Chongqing 400715, PR China.
| | - Yaolei Wang
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China.
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Jiang Y, Qin Y, Chandrapala J, Majzoobi M, Brennan C, Sun J, Zeng XA, Sun B. Investigation of interactions between Jiuzao glutelin with resveratrol, quercetin, curcumin, and azelaic and potential improvement on physicochemical properties and antioxidant activities. Food Chem X 2024; 22:101378. [PMID: 38665626 PMCID: PMC11043818 DOI: 10.1016/j.fochx.2024.101378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
The interactions among small molecular functional components (FCTs) within a food matrix have become a focal point for enhancing their stability and bioactivities. Jiuzao glutelin (JG) is a mixed plant protein within Jiuzao (a protein-rich baijiu distillation by-product). This study aimed to explore the interactions between JG and selected FCTs, including resveratrol (RES), quercetin (QUE), curcumin (CUR), and azelaic acid (AZA), and the consequential impact on stability and antioxidant activity of the complexes. The findings conclusively demonstrated that the interactions between JG and the FCTs significantly enhanced the storage stability of the complexes. Moreover, the antioxidant activity of the complexes exhibited improvement compared to their individual counterparts. This study underscores the notion that JG and FCTs mutually reinforce, exerting positive effects on stability and antioxidant activity. This symbiotic relationship can be strategically employed to augment the quality of proteins and enhance the functional properties of bioactive components through these interactions.
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Affiliation(s)
- Yunsong Jiang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, 100048, People's Republic of China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, People's Republic of China
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Yuxin Qin
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Jayani Chandrapala
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Charles Brennan
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, 100048, People's Republic of China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, People's Republic of China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, 100048, People's Republic of China
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Wu X, Zhang J, Wu X, Yan X, Zhang Q, Zhang B. Octenyl succinic anhydride tigernut starch: Structure, physicochemical properties and stability of curcumin-loaded Pickering emulsion. Int J Biol Macromol 2024; 275:133475. [PMID: 38945344 DOI: 10.1016/j.ijbiomac.2024.133475] [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: 01/27/2024] [Revised: 06/14/2024] [Accepted: 06/25/2024] [Indexed: 07/02/2024]
Abstract
In recent years, there has been increasing attention to starch particle-stabilized Pickering emulsions. In this study, the tigernut starch (TNS) was isolated from the tigernut meal, and further octenyl succinic anhydride tigernut starch (OSATNS) was prepared by a semi-dry method. The structure of OSATNS was analyzed and characterized by degrees of substitution (DS), contact angle, SEM, and FTIR. OSATNS was then used to stabilize the curcumin-loaded Pickering emulsion to improve the water solubility and stability of the curcumin. The results showed that OSATNS with 3 %-9 % OSA exhibited a DS range of 0.012 to 0.029, and its contact angle increased from 69.23° to 84.76°. SEM revealed that TNS consisted of small starch particles averaging 7.71 μm, and esterification did not significantly alter their morphology or size. FTIR analysis confirmed successful OSA incorporation by revealing two new peaks at 1732 cm-1 and 1558 cm-1. After 7 days of storage, Pickering emulsions stabilized with OSATNS-9 % exhibited superior stability and curcumin retention compared to Tween 80 emulsions, maintaining retention rates above 80 % even after different heat treatments. In conclusion, this study shows the potential application of OSATNS in stabilizing Pickering emulsions and demonstrates its good thermal stability and protection against curcumin during storage.
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Affiliation(s)
- Xiuli Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| | - Jianwen Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| | - Xuexu Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| | - Xiangxuan Yan
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| | - Qing Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
| | - Bingqian Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun 130022, Jilin Province, China.
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Patil ND, Bains A, Sridhar K, Bhaswant M, Kaur S, Tripathi M, Lanterbecq D, Chawla P, Sharma M. Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review. Foods 2024; 13:1398. [PMID: 38731769 PMCID: PMC11083271 DOI: 10.3390/foods13091398] [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: 04/12/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.
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Affiliation(s)
- Nikhil Dnyaneshwar Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education Deemed to be University, Coimbatore 641021, India
| | - Maharshi Bhaswant
- New Industry Creation Hatchery Center, Tohoku University, Sendai 9808579, Japan
- Center for Molecular and Nanomedical Sciences, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
| | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya 224001, India
| | | | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
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Du L, Li S, Meng Z. Fat analogue emulsions stabilized by peanut protein microgel particles: microscale and nanoscale structure and stabilization process analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3788-3797. [PMID: 38270495 DOI: 10.1002/jsfa.13264] [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: 09/09/2023] [Revised: 12/27/2023] [Accepted: 01/03/2024] [Indexed: 01/26/2024]
Abstract
BACKGROUND Biopolymer-based microgels are being regarded increasingly as promising building blocks in food applications. This study aimed to clarify the evolution process of the network for fat analogue emulsions stabilized by peanut protein isolate (PPI) microgel particles. It also investigated the interfacial structure and characteristics of emulsions (50% oil phase, w/w) stabilized by microgels under different pH conditions. RESULTS There was an increasing interfacial adsorption capacity for PPI microgels over time (from 85.26% to the maximum of 89.78% at 24 h of storage) due to the aggregation of microgels around droplets and the development of cross-linking microgel chains between adjacent interfaces. The increased β-sheet content (from 35.51% to 41.12%) of adsorbed microgels indicated unfolding and the enhanced aggregation of microgels, which led to stronger droplet interaction. The network evolution observed with different microscopes clarified the transition to a self-supporting emulsion. The uneven adsorption of large microgel aggregates at the oil-water interface promoted larger and deformed droplets, so more fat-like medium internal phase emulsion stabilized by PPI microgel could be obtained by adjusting the microgel pH to 4.5. The interfacial membranes observed by scanning electron microscopy were thicker and coarser at pH 3.0 and 4.5 than those at pH 7.0 and 9.0. The adsorption of PPI microgel aggregates enhanced the structural strength and improved emulsion stability. CONCLUSION This work could form a basis for further studies relating physical properties to the design of plant protein-based fat analogues. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shaoyang Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Tian Y, Sun F, Wang Z, Yuan C, Wang Z, Guo Z, Zhou L. Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry. Food Chem X 2024; 21:101066. [PMID: 38268843 PMCID: PMC10806259 DOI: 10.1016/j.fochx.2023.101066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 01/26/2024] Open
Abstract
At present, there have been many research articles reporting that plant-based protein Pickering particles from different sources are used to stabilize Pickering emulsions, but the reports of corresponding review articles are still far from sufficient. This study focuses on the research hotspots and related progress on plant-based protein Pickering particles in the past five years. First, the article describes the mechanism by which Pickering emulsions are stabilized by different types of plant-based protein Pickering particles. Then, the extraction, preparation, and modification methods of various plant-based protein Pickering particles are highlighted to provide a reference for the development of greener and more efficient plant-based protein Pickering particles. The article also introduces some of the most promising applications of Pickering emulsions stabilized by plant-based protein Pickering particles in the food field. Finally, the paper also discusses the potential applications and challenges of plant-based protein Pickering particles in the food industry.
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Affiliation(s)
- Yachao Tian
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
| | - Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhuying Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chao Yuan
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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10
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Cheng T, Zhang G, Sun F, Guo Y, Ramakrishna R, Zhou L, Guo Z, Wang Z. Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication. ULTRASONICS SONOCHEMISTRY 2024; 104:106843. [PMID: 38471387 PMCID: PMC10944291 DOI: 10.1016/j.ultsonch.2024.106843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 02/29/2024] [Accepted: 03/05/2024] [Indexed: 03/14/2024]
Abstract
The primary significance of this work is that the commercial yeast proteins particles were successfully used to characterize the high internal phase Pickering emulsions (HIPPEs). The different sonication time (0,3,7,11,15 min) was used to modulate the structure and interface characteristics of yeast proteins (YPs) that as Pickering particles. Immediately afterward, the influence of YPs particles prepared at different sonication time on the rheological behavior and coalescence mechanism of HIPPEs was investigated. The results indicate that the YPs sonicated for 7 min exhibited a more relaxed molecular structures and conformation, the smallest particle size, the highest H0 and optimal amphiphilicity (the three-phase contact (θ) was 88.91°). The transition from extended to compact conformations of YPs occurred when the sonication time exceeded 7 min, resulting in an augmentation of size of YPs particles, a reduction in surface hydrophobicity (H0), and an elevation in hydrophilicity. The HIPPEs stabilized by YPs particles sonicated for 7 min exhibited the highest adsorption interface protein percentage and a more homogeneous three-dimensional (3D) protein network, resulting in the smallest droplet size and the highest storage (G'). The HIPPEs sample that stabilized by YPs particles sonicated for 15 min showed the lowest adsorption protein percentage. This caused a reduction in the thickness of its interface protein layer and an enlargement in the droplet diameter (D [3,2]). It was prone to droplet coalescence according to the equation used to evaluate the coalescence probability of droplets (Eq (2)). And the non-adsorbed YPs particles form larger aggregation structures in the continuous phase and act as "structural agents" in 3D protein network. Therefore, mechanistically, the interface protein layer formed by YPs particles sonicated 7 min contributed more to HIPPEs stability. Whereas the "structural agents" contributed more to HIPPEs stability when the sonication time exceeded 7 min. The present results shed important new light on the application of commercial YPs in the functional food fields, acting as an available and effective alternative protein.
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Affiliation(s)
- Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guofang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | | | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, 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; National Grain Industry Technology Innovation Center, Harbin, Heilongjiang 150030, China.
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11
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Zhang J, Dong F, Liu C, Nie J, Feng S, Yi T. Progress of Drug Nanocrystal Self-Stabilized Pickering Emulsions: Construction, Characteristics In Vitro, and Fate In Vivo. Pharmaceutics 2024; 16:293. [PMID: 38399347 PMCID: PMC10891687 DOI: 10.3390/pharmaceutics16020293] [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: 01/16/2024] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
A drug nanocrystal self-stabilized Pickering emulsion (DNSPE) is a novel Pickering emulsion with drug nanocrystals as the stabilizer. As a promising drug delivery system, DNSPEs have attracted increasing attention in recent years due to their high drug loading capacity and ability to reduce potential safety hazards posed by surfactants or specific solid particles. This paper comprehensively reviews the progress of research on DNSPEs, with an emphasis on the main factors influencing their construction, characteristics and measurement methods in vitro, and fate in vivo, and puts forward issues that need to be studied further. The review contributes to the advancement of DNSPE research and the promotion of their application in the field of drug delivery.
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Affiliation(s)
- Jifen Zhang
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Fangming Dong
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Chuan Liu
- Chengdu Institute of Food Inspection, Chengdu 611130, China;
| | - Jinyu Nie
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Shan Feng
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Tao Yi
- Faculty of Health Sciences and Sports, Macao Polytechnic University, Macau 999078, China
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12
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Fu DW, Fu JJ, Xu H, Shao ZW, Zhou DY, Zhu BW, Song L. Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsions. Int J Biol Macromol 2024; 257:128652. [PMID: 38065454 DOI: 10.1016/j.ijbiomac.2023.128652] [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: 06/28/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/26/2024]
Abstract
Pickering high internal phase emulsions (HIPEs) have gained significant attention for various applications within the food industry. Yeast cell protein (YCP), derived from spent brewer's yeast, stands out as a preferred stabilizing agent due to its cost-effectiveness, abundance, and safety profile. However, challenges persist in utilizing YCP, notably its instability under high salt concentration, thermal processing, and proximity to its isoelectric point. This study aimed to enhance YCP's emulsifying properties through glycation with glucose and evaluate its efficacy as a stabilizer for curcumin (CUR)-loaded HIPEs. The results revealed that glycation increased YCP's surface hydrophobicity, exposing hydrophobic groups. This augmentation, along with steric hindrance from grafted glucose molecules, improved emulsifying properties, resulting in a thicker interfacial layer around oil droplets. This fortified interfacial layer, in synergy with steric hindrance, bolstered resistance to pH changes, salt ions, and thermal degradation. Moreover, HIPEs stabilized with glycated YCP exhibited reduced oxidation rates and improved CUR protection. In vitro digestion studies demonstrated enhanced CUR bioaccessibility, attributed to a faster release of fatty acids. This study underscores the efficacy of glycation as a strategic approach to augment the applicability of biomass proteins, exemplified by glycated YCP, in formulating stable and functional HIPEs for diverse food applications.
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Affiliation(s)
- Dong-Wen Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Jing-Jing Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, PR China
| | - Hang Xu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Zhen-Wen Shao
- Qingdao Seawit Life Science Co. Ltd., Qingdao, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, PR China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, PR China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, PR China.
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13
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Ling M, Huang X, He C, Zhou Z. Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations. Food Res Int 2024; 175:113670. [PMID: 38129023 DOI: 10.1016/j.foodres.2023.113670] [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: 08/20/2023] [Revised: 10/28/2023] [Accepted: 11/03/2023] [Indexed: 12/23/2023]
Abstract
The current study reported high internal phase emulsions (HIPEs) stabilized by phosphorylated walnut protein/pectin complexes (PWPI/Pec) and elucidated how their rheological properties were modulated by pH conditions, mass ratios, and concentrations of the complexes. At pH 3.0, the HIPEs stabilized by PWPI/Pec exhibited smaller oil droplet sizes, as well as higher storage modulus (G') and flow stress, in comparison to those stabilized by the complexes formed at pH 4.0-6.0. These observations can be directly linked to pH-dependent changes in particle size, surface hydrophobicity, and wettability of the PWPI/Pec complexes. Rheological analysis revealed that all generated HIPEs displayed weak strain overshoot behavior, irrespective of pH conditions. Notably, HIPEs stabilized by PWPI/Pec at mass ratios of 2:1 and 4:1 showed enlarged oil droplet sizes, lower G' and flow stress but higher flow strain with unaffected loss factor compared to those stabilized by PWPI/Pec 1:1. However, reducing the concentration of PWPI/Pec led to a simultaneous decrease in G', flow stress, and flow strain, along with a significant increase in the loss factor of the HIPEs. Furthermore, the HIPEs formed with 1% PWPI/Pec 1:1 at pH 3.0 demonstrated excellent stability against heat treatment and long-term storage. These results provide valuable insights into the modulation of rheological characteristics of HIPEs and offer guidance for the application of walnut protein-based stabilizers in HIPE systems.
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Affiliation(s)
- Min Ling
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Xuan Huang
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Changwei He
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Zheng Zhou
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China.
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14
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Zhou Q, Xu Z, Wei Z. Precise control of aggregation morphology: Effective strategy to tune the properties of ovotransferrin particles. Int J Biol Macromol 2023; 253:126850. [PMID: 37703969 DOI: 10.1016/j.ijbiomac.2023.126850] [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: 07/09/2023] [Revised: 08/25/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
Different aggregation morphologies of ovotransferrin (OVT) aggregates were successfully obtained through precise control, and the effects on structural, physical, liquid-liquid and gas-liquid interfacial characteristics as well as mechanisms were explored for the first time. It was observed that the surface hydrophobicity of OVT fibrils was higher than OVT spheres due to the acid-heat treatment. The exploration of liquid-liquid interface behaviors indicated that OVT fibrils possessed higher adsorption capacity at the interface, revealing the higher surface activity at the oil-water interface. During adsorption process, fibrils exhibited higher diffusion rate, while spheres were easier to penetrate and rearrange at the interface. The interfacial film composed of fibrils possessed more elastic solid-like behaviors owing to the higher surface activity of individual fibrous aggregates and rapid fibril-fibril interactions. The analysis of gas-liquid interface characteristics presented that OVT spheres possessed lower interfacial tension and higher interfacial viscoelasticity, and showed significantly higher FC and FS values in comparation to fibrils. These findings will facilitate the reader's understanding of the relationship between protein aggregate structure and properties, and lay a foundation for broadening the application of OVT and even other proteins.
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Affiliation(s)
- Qi Zhou
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Ziyuan Xu
- School of Basic Medical Sciences, Weifang Medical University, Weifang 261053, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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15
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Jiang W, Xiang W, Lu W, Yuan D, Gao Z, Hu B, Li Y, Wu Y, Feng Z. Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: Effects from their deformability on oil-water interface. Int J Biol Macromol 2023; 253:127509. [PMID: 37865370 DOI: 10.1016/j.ijbiomac.2023.127509] [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: 07/28/2023] [Revised: 09/25/2023] [Accepted: 10/11/2023] [Indexed: 10/23/2023]
Abstract
Hexadecyltrimethylammonium bromide complexed alginate-Ca2+ microgels (C/AMGs) were developed as emulsifiers, which shown remarkably improved emulsifying performance than non-complexed alginate-Ca2+ microgels (AMGs) in previous study. This work focus on the impact of deformability on the emulsifying performance of C/AMGs. By regulating alginate concentration (1.0-4.0 wt%), microgels with different deformability were prepared. Deformability was proved to have great influence on the emulsifying performance of C/AMGs, which was evaluated by Langmuir trough measurements, emulsion appearance, centrifugation stability, digestive behavior, and oxidative stability. Particle size and SEM images indicated microgels prepared with lower alginate concentration are more deformable. C/AMGs (2.0 wt%) exhibits the best emulsifying performance, which could be ascribed to the appreciated deformability and mechanical strength. Digestive behavior and oxidative stability of alginate-Ca2+ microgel (2.0 wt%) stabilized emulsions were further investigated. Compared with alginate-Ca2+ microgel (2.0 wt%) stabilized emulsions, C/AMGs (2.0 wt%) stabilized emulsions shown delayed lipid digestion and lower POV. Results of this work supporting that Mickering mechanism have potential in fabricating functional emulsions based on natural polysaccharides.
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Affiliation(s)
- Wenxin Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Wei Xiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Wei Lu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Dan Yuan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhiming Gao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China.
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, PR China
| | - Yanlei Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Yuehan Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhengpeng Feng
- Pro-Health (China), West Ring South Road BDA, Beijing 100176, PR China
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16
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Ma J, Pan C, Chen H, Chen W, Pei J, Zhang M, Zhong Q, Chen W, Zeng G. Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut ( Cocos nucifera L.) globulins. Food Chem X 2023; 20:100984. [PMID: 38144867 PMCID: PMC10740072 DOI: 10.1016/j.fochx.2023.100984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 10/05/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
This research aimed to investigate the effects of protein concentration (0.2 %-1.0 %), ionic strength (100-500 mM NaCl), and heat treatment (temperature: 80 and 90℃; time: 15 and 30 min) on the interfacial and emulsifying properties of coconut globulins (CG). When protein concentration was set at 0.2-0.6 %, the interfacial adsorption increased with the increasing of protein concentration. However, the lowest interfacial viscoelasticity was found when CG concentration was 0.6 %. When the protein concentration was higher than 0.6 %, the dilatational viscoelasticity increased with the increasing of protein concentration. The protein concentration showed positive effect on the emulsion stability of CG. The ionic strength showed positive effect on the interfacial adsorption but negative effects on the interfacial viscoelasticity and emulsion stability. Higher temperature and longer heating time brought worse interface behavior. The heated CG (90℃, 30 min) had the worst interfacial behavior but the best emulsion stability.
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Affiliation(s)
- Jingrong Ma
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Haiming Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Weijun Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Jianfei Pei
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Ming Zhang
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Qiuping Zhong
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Wenxue Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
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17
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Wang L, Liu M, Guo P, Zhang H, Jiang L, Xia N, Zheng L, Cui Q, Hua S. Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes. Food Chem 2023; 414:135718. [PMID: 36827783 DOI: 10.1016/j.foodchem.2023.135718] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/13/2023] [Accepted: 02/14/2023] [Indexed: 02/22/2023]
Abstract
Although protein-polysaccharide complexes have shown tremendous potential in stabilizing high internal phase Pickering emulsions (HIPPEs), it is unclear whether coacervates have the same potential to be used as effective Pickering stabilizers. In this study, HIPPEs were prepared by ovalbumin (OVA)-pectin (PE) coacervates during the transition from coacervates to complexes. The results showed that enhanced OVA-PE interactions significantly affected the wettability and surface-tension reduction ability of the OVA-PE coacervates. At pH 2, the coacervate-stabilized HIPPEs exhibited smaller oil droplet sizes (21.3±2.3 μm), tighter droplet packing, and finer solid-like structures through the bridging of droplets and the generation of stronger gel-like network structures to prevent coalescence and lipid oxidation. The gastrointestinal digestion results proved that the OVA-PE coacervates promoted lipid hydrolysis and improved the bioaccessibility (from 19.7±0.7% to 36.5±2%) of curcumin-loaded HIPPEs. Our work provides new ideas for the development of biopolymer particles as effective Pickering stabilizers in the food industry.
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Affiliation(s)
- Lechuan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Panpan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Cui
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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18
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Jin H, Ma Q, Dou T, Jin S, Jiang L. Raman Spectroscopy of Emulsions and Emulsion Chemistry. Crit Rev Anal Chem 2023:1-13. [PMID: 37393560 DOI: 10.1080/10408347.2023.2228411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/04/2023]
Abstract
Emulsions are dispersed systems widely used in various industries. In recent years, Raman spectroscopy (RS), as a spectroscopic technique, has gained much attention for measuring and monitoring emulsions. In this review, we explore the use of RS on emulsion structures and emulsification, important reactions that use emulsions such as emulsion polymerization, catalysis and cascading reactions, as well as various applications of emulsions. We explore how RS is used in emulsions, reactions and applications. RS is a powerful and versatile tool for studying emulsions, but there are also challenges in using RS to monitor emulsion processes, especially if they are rapid or volatile. We also explore these challenges and difficulties, as well as possible designs that can be used to overcome them.
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Affiliation(s)
- Huaizhou Jin
- Key Laboratory of Quantum Precision Measurement, College of Science, Zhejiang University of Technology, Hangzhou, China
| | - Qifei Ma
- College of Optical and Electronic Technology, China Jiliang University, Hangzhou China
- Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China
| | - Tingting Dou
- College of Optical and Electronic Technology, China Jiliang University, Hangzhou China
- Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China
| | - Shangzhong Jin
- College of Optical and Electronic Technology, China Jiliang University, Hangzhou China
- Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China
| | - Li Jiang
- College of Optical and Electronic Technology, China Jiliang University, Hangzhou China
- Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China
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19
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Ma Q, Nie C, Bu X, Liu B, Li W, Zhang X, Tan Y, Wu P, Fan G, Wang J. Properties of Pickering emulsions stabilized by cellulose nanocrystals extracted from litchi peels. Int J Biol Macromol 2023; 242:124879. [PMID: 37192711 DOI: 10.1016/j.ijbiomac.2023.124879] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/04/2023] [Accepted: 05/11/2023] [Indexed: 05/18/2023]
Abstract
The development of Pickering emulsions which are applicable to the food industry still remains challenges due to the limited availability for biocompatible, edible and natural emulsifiers. The purpose of this study was to extract cellulose nanocrystals from litchi peels (LP-CNCs), and evaluate their emulsifying properties. The results showed that the LP-CNCs were needle-like and they possessed high crystallinity (72.34 %) and aspect ratio. When the concentrations of LP-CNCs were >0.7 wt% or the contents of oil were no >0.5, stable Pickering emulsions were obtained. The microstructures of emulsions confirmed that LP-CNCs formed dense interfacial layers on the surface of oil droplets, which functioned as barriers to prevent aggregation and flocculation among droplets. Rheological results showed that the emulsions exhibited typical shear thinning behavior. The elastic of emulsions was dominant, and their gel strength could be enhanced by regulating the contents of emulsifiers or oil. Additionally, the Pickering emulsions stabilized by LP-CNCs showed extremely high pH, ionic strength, and temperature tolerance. This strategy provides an innovative alternative to tackle the dilemma of preparing highly stable Pickering emulsions using natural particles in food products.
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Affiliation(s)
- Qin Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xianpan Bu
- Ankang R&D Center for Se-enriched Products, Ankang, Shaanxi 725000, China
| | - Bingqian Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Weilong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaowan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yinfeng Tan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Pengrui Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Guangsen Fan
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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20
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Ran R, Zheng T, Tang P, Xiong Y, Yang C, Gu M, Li G. Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation. Food Chem 2023; 420:136108. [PMID: 37060665 DOI: 10.1016/j.foodchem.2023.136108] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/05/2023] [Accepted: 04/02/2023] [Indexed: 04/17/2023]
Abstract
Cinnamon essential oil (CEO)-based Pickering emulsions were prepared using chitosan (CS) and soy protein isolate (SPI) colloid particles as stabilizers and genipin as cross-linker. Pickering emulsions have smaller particle sizes, higher stability, and encapsulation efficiency at a CS:SPI ratio of 1:4. The Pickering emulsion-modified collagen films showed enhanced thermal stability, UV-blocking properties, and water resistance. In addition, the antioxidant (DPPH scavenging activity, 18.35%-50.59%) and antimicrobial activities (inhibition zone, Escherichia coli, 0-1.85 cm; Staphylococcus aureus, 0-1.57 cm; Pseudomonas fluorescens, 0-1.34 cm) of the films were improved due to the sustained release of CEO, with the release kinetics following the Fickian diffusion of the Ritger-Peppas model. When the functionalized film was used for pork preservation, a four-day extension of shelf life was observed. Collectively, our findings suggest that Pickering emulsions provide great potential for the application of collagen film in pork preservation.
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Affiliation(s)
- Ruimin Ran
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Tingting Zheng
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Pingping Tang
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Yongming Xiong
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Changkai Yang
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Min Gu
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Guoying Li
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China; National Engineering Research Center of Clean Technology in Leather Industry, Sichuan University, Chengdu 610065, PR China.
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21
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Teixé-Roig J, Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources. Foods 2023; 12:foods12071502. [PMID: 37048323 PMCID: PMC10094036 DOI: 10.3390/foods12071502] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
In recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.
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Affiliation(s)
- Júlia Teixé-Roig
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
| | - Gemma Oms-Oliu
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
| | | | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
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22
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Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter. Meat Sci 2023; 198:109087. [PMID: 36628894 DOI: 10.1016/j.meatsci.2022.109087] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/14/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]
Abstract
In this work, the differences in macrostructure and microstructure, rheology, and storage stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field modified soy 11S globulin were analysised. It was concluded that the PSO with magnetic field modified soy 11S globulin (MPSO) has better emulsifying activity and physical stability. The changes in gel quality, oxidational sensitivity, rheological, and sensory properties of pork batters with different substitute ratios (0%, 25%, 50%, 75%, and 100%) of pork back-fat by MPSO with magnetic field modified soy 11S globulin were studied. Compared to the sample without MPSO, pork batter with MPSO showed higher emulsion stability, apparent viscosity, L⁎ value, springiness, cohesiveness, and expressible moisture, while lower a⁎ value and cooking loss. Moreover, added MPSO could be more uniformly distributed into the meat matrix with smaller holes. With the increase in the replacement proportion of pork back-fat, the hardness, water- and fat-holding capacity, and P21 of pork batter significantly decreased (P < 0.05). As revealed by sensory evaluation and TBARS, using MPSO to substitute for pork back-fat decreased the lipid oxidational sensitivity of pork batter, and without negative effects on the appearance, juiciness and overall acceptability. Overall, it is feasible to apply MPSO as a pork-fat replacer to produce reduced-animal fat pork batter with excellent gel and sensory properties.
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23
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Apostolidis E, Stoforos GN, Mandala I. Starch physical treatment, emulsion formation, stability, and their applications. Carbohydr Polym 2023; 305:120554. [PMID: 36737219 DOI: 10.1016/j.carbpol.2023.120554] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/18/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Pickering emulsions are increasingly preferred over typical surfactant-based emulsions due to several advantages, such as lower emulsifier usage, simplicity, biocompatibility, and safety. These types of emulsions are stabilized using solid particles, which produce a thick layer at the oil-water interface preventing droplets from aggregating. Starch nano-particles (SNPs) have received considerable attention as natural alternatives to synthetic stabilizers due to their unique properties. Physical formulation processes are currently preferred for SNP production since they are environmentally friendly procedures that do not require the use of chemical reagents. This review provides a thorough overview in a critical perspective of the physical processes to produce starch nano-particles used as Pickering emulsion stabilizers, fabricated by a 2-step process. Specifically, the reviewed physical approaches for nano-starch preparation include high hydrostatic pressure, high pressure homogenization, ultrasonication, milling and antisolvent precipitation. All the essential parameters used to evaluate the effectiveness of particles in stabilizing these systems are also presented in detail, including the hydrophobicity, size, and content of starch particles. Finally, this review provides the basis for future research focusing on physical nano-starch production, to ensure the widespread use of these natural stabilizers in the ever-evolving field of food technology.
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Affiliation(s)
- Eftychios Apostolidis
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece
| | - George N Stoforos
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece
| | - Ioanna Mandala
- Agricultural University of Athens, Dept. Food Science & Human Nutrition, Laboratory of Food Process Engineering, Iera Odos 75, 11855 Votanikos, Athens, Greece.
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24
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Berton-Carabin C, Villeneuve P. Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits. Annu Rev Food Sci Technol 2023; 14:63-83. [PMID: 36972155 DOI: 10.1146/annurev-food-060721-021636] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in-water emulsions, the oil-water interface is a crucial area when it comes to the initiation of lipid oxidation. Unfortunately, most available natural antioxidants, such as phenolic antioxidants, do not spontaneously position at this specific locus. Achieving such a strategic positioning has therefore been an active research area, and various routes have been proposed: lipophilizing phenolic acids to confer them with an amphiphilic character; functionalizing biopolymer emulsifiers through covalent or noncovalent interactions with phenolics; or loading Pickering particles with natural phenolic compounds to yield interfacial antioxidant reservoirs. We herein review the principles and efficiency of these approaches to counteract lipid oxidation in emulsions as well as their advantages and limitations.
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Affiliation(s)
- Claire Berton-Carabin
- INRAE, UR BIA, Nantes, France;
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, Netherlands
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier, France;
- Qualisud, University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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25
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Sun P, Sun W, Wei Z, Wu S, Xiang N. Soy protein nanoparticles prepared by enzymatic cross-linking with enhanced emulsion stability. SOFT MATTER 2023; 19:2099-2109. [PMID: 36857685 DOI: 10.1039/d2sm01461k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Particle-stabilized emulsions have shown increasing potential application in food emulsion systems. Here, soy protein, an abundant and inexpensive plant-based protein, was used to develop nanoparticles for emulsion stabilizer applications. An enzymatic cross-linking method based on microbial transglutaminase (mTG) was developed for the fabrication of soy protein nanoparticles (SPNPs). The emulsion stability was compared between soy protein isolate (SPI) and three different nanoparticles. The size of SPNPs ranged from 10 nm to 40 nm, depending on the production conditions. The emulsions stabilized by SPNPs were stable for at least 20 days at room temperature, whereas the emulsion that was stabilized by SPI showed a significant creaming and phase separation phenomenon. The SPNPs also showed a higher antioxidant and reducing effect compared to SPI. The use of mTG induced cross-linking resulted in the formation of covalent bonding between protein molecules, and led to the formation of nanoparticles with higher stability. The approaches support the utilization of inexpensive and abundant plant-based resources as emulsion stabilizers in food applications.
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Affiliation(s)
- Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China
| | - Weijun Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
| | - Zhengxun Wei
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China
| | - Sihong Wu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
| | - Ning Xiang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China
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26
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Development of Zein/tannic acid nanoparticles as antioxidants for oxidation inhibition of blackberry seed oil emulsions. Food Chem 2023; 403:134236. [DOI: 10.1016/j.foodchem.2022.134236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/26/2022] [Accepted: 09/11/2022] [Indexed: 11/22/2022]
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27
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Yano H, Fu W. Hemp: A Sustainable Plant with High Industrial Value in Food Processing. Foods 2023; 12:foods12030651. [PMID: 36766179 PMCID: PMC9913960 DOI: 10.3390/foods12030651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/30/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
In the era of SDGs, useful plants which provide valuable industrial outputs and at the same time pose less impact on the environment should be explored. Hemp seems one of the most relevant gluten-free crop plants to meet such requirements. Its high nutritional value is comparable to soy. Moreover, almost the whole body of the hemp plant has a wide array of utility: industrial production of food, fiber, and construction materials. In view of environmental sustainability, hemp requires less pesticides or water in cultivation compared to cotton, a representative fiber plant. This short review investigates hemp's sustainability as a plant as well as its utility value as a highly nutritional material in the food industry. Recent application research of hemp protein in food processing includes plant milk, emulsifiers, fortification of gluten-free bread, plant-based meat production, as well as membrane formation. These studies have revealed distinctive properties of hemp protein, especially in relation to disulfide (S-S)/sulfhydryl (-SH)-mediated interactions with protein from other sources. While its cultivation area and industrial use were limited for a while over confusion with marijuana, the market for industrial hemp is growing rapidly because it has been highly reevaluated in multiple areas of industry. Conclusively, with its sustainability as a plant as well as its distinctive useful property of the seed protein, hemp has promising value in the development of new foods.
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28
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Yin Z, Wang M, Zeng M. Novel Pickering emulsion stabilized by natural fiber polysaccharide-protein extracted from Haematococcus pluvialis residues. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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29
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Li Z, Wu J, Wang Y, Li Y, Huang G, Fei B, Xu Z, Zhang Y, Li Y. A facile approach to obtain super-hydrophobicity for cotton fiber fabrics †. RSC Adv 2023; 13:9237-9241. [PMID: 36959882 PMCID: PMC10028497 DOI: 10.1039/d2ra08189j] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Accepted: 03/05/2023] [Indexed: 03/24/2023] Open
Abstract
It is a challenging task to directly apply emulsified silicone oil to the surface of cotton fabric to obtain superhydrophobic properties. In this work, a temperature-responsive microgel was first synthesized and the particle size and distribution of the microgel, thermo-responsiveness, and hydrophobicity of the microgel membrane were investigated. Then, through an emulsifying PMHS/water system with microgels as a Pickering emulsifier, a series of Pickering emulsions were obtained. The results showed that the emulsion had the best stability when the microgel content was 2.14 wt% and the mass ratio of PMHS/water was 3/7. The optical microscopy showed that the oil phase could be uniformly dispersed in aqueous solution, and the liquid phase particle size was about 10–22 μm. And stratification of the Pickering emulsion did not occur when placed at room temperature for over one month. Finally, when the addition of Pickering emulsion is 50 g L−1 and the rolling rate is 80%, through a simple two-dip-two-padding treatment, a cotton fabric can obtain the superhydrophobic effect with a static contact angle of 149.6° at 25 °C and 156.4° at 45 °C. The development of this work provides a simple method to make cotton fabric obtain superhydrophobic effects. The process to simple obtain the microgel-coated cotton fabric with excellent superhydrophobic ability.![]()
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Affiliation(s)
- Zhengrong Li
- School of Textile Materials and Engineering, Wuyi UniversityJiangmen529020China
| | - Junxin Wu
- School of Textile Materials and Engineering, Wuyi UniversityJiangmen529020China
| | - Yidi Wang
- Nano Center, Institute of Textiles & Clothing, Hong Kong Polytechnic UniversityHong KongChina
| | - Yuxin Li
- School of Textile Materials and Engineering, Wuyi UniversityJiangmen529020China
| | - Gang Huang
- School of Textile Materials and Engineering, Wuyi UniversityJiangmen529020China
| | - Bin Fei
- Nano Center, Institute of Textiles & Clothing, Hong Kong Polytechnic UniversityHong KongChina
| | - Zhixiong Xu
- CCOBATO (Dongguan) Technology, LtdDongguan523000China
| | - Yong Zhang
- CCOBATO (Dongguan) Technology, LtdDongguan523000China
| | - Yangling Li
- School of Textile Materials and Engineering, Wuyi UniversityJiangmen529020China
- CCOBATO (Dongguan) Technology, LtdDongguan523000China
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30
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Preparation of Protein Aerogel Particles for the Development of Innovative Drug Delivery Systems. Gels 2022; 8:gels8120765. [PMID: 36547289 PMCID: PMC9777701 DOI: 10.3390/gels8120765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 11/17/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022] Open
Abstract
The research was oriented towards the preparation of aerogel particles based on egg white and whey protein isolate using various dispersion methods: dripping, spraying, and homogenization. Based on the results of analytical studies, the most appropriate samples were selected to obtain aerogels loaded with the drug. The results of the experimental research were used to study methods for obtaining nasal drug delivery systems based on aerogels. Protein aerogels were obtained by thermal gelation followed by supercritical drying. The obtained particles of protein aerogels have a specific surface area of up to 350 m2/g with a pore volume of up to 2.9 cm3/g, as well as a porosity of up to 95%. The results of experimental studies have shown that changing the dispersion method makes it possible to control the structural characteristics of protein aerogel particles. The results of the studies were applied to obtain innovative nasal drug delivery systems for the treatment of socially significant diseases. Analytical studies were conducted to determine the amount and state of adsorbed drugs in protein aerogel particles, as well as in vivo experiments on the distribution of clomipramine in blood plasma and brain tissue of rats to study the pharmacokinetics and bioavailability of the resulting drug-loaded protein aerogel.
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31
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Zhu Y, Yuan C, Cui B, Guo L, Zhao M. Pickering emulsion stabilized by linear dextrins: Effect of the chain length. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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32
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Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity. Foods 2022; 11:foods11162514. [PMID: 36010516 PMCID: PMC9407277 DOI: 10.3390/foods11162514] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/08/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Natural Pickering emulsions are gaining popularity in several industrial fields, especially in the food industry and plant-based alternative sector. Therefore, the objective of this study was to characterize and compare six agri-food wastes/byproducts (lupin hull, canola press-cake, lupin byproduct, camelina press-cake, linseed hull, and linseed press-cake) as potential sources of food-grade Pickering stabilizers. The results showed that all samples contained surface-active agents such as proteins (46.71-17.90 g/100 g) and dietary fiber (67.10-38.58 g/100 g). Canola press-cake, camelina press-cake, and linseed hull exhibited the highest concentrations of polyphenols: 2891, 2549, and 1672 mg GAE/100 g sample, respectively. Moreover, the agri-food byproduct particles presented a partial wettability with a water contact angle (WCA) between 77.5 and 42.2 degrees, and they were effective for stabilizing oil-in-water (O/W) emulsions. The emulsions stabilized by Camelina press-cake, lupin hull, and lupin by-product (≥3.5%, w/w) were highly stable against creaming during 45 days of storage. Furthermore, polarized and confocal microscopy revealed that the particles were anchored to the interfaces of oil droplets, which is a demonstration of the formation of a Pickering emulsion stabilized by solid particles. These results suggest that agri-food wastes/byproducts are good emulsifiers that can be applied to produce stable Pickering emulsions.
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