1
|
|
2
|
Ghobadi M, Koocheki A, Varidi MJ, Varidi M. Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102728] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
3
|
Artiga-Artigas M, de Abreu-Martins HH, Zeeb B, Piccoli RH, Martín-Belloso O, Salvia-Trujillo L. Antimicrobial Kinetics of Nanoemulsions Stabilized with Protein:Pectin Electrostatic Complexes. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02531-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
4
|
Graf B, Protte K, Weiss J, Hinrichs J. Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
5
|
Artiga-Artigas M, Reichert C, Salvia-Trujillo L, Zeeb B, Martín-Belloso O, Weiss J. Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-019-09622-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
6
|
Xiong W, Deng Q, Li J, Li B, Zhong Q. Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105282] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
7
|
Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
Collapse
Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
| |
Collapse
|
8
|
Pillai PK, Stone AK, Guo Q, Guo Q, Wang Q, Nickerson MT. Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions. Food Chem 2019; 284:227-235. [DOI: 10.1016/j.foodchem.2019.01.122] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 01/10/2019] [Accepted: 01/17/2019] [Indexed: 12/15/2022]
|
9
|
Zeeb B, Jost T, McClements DJ, Weiss J. Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study. Gels 2019; 5:gels5020026. [PMID: 31086076 PMCID: PMC6631692 DOI: 10.3390/gels5020026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 05/09/2019] [Accepted: 05/10/2019] [Indexed: 11/16/2022] Open
Abstract
The segregative phase separation behavior of biopolymer mixtures composed entirely of polysaccharides was investigated. First, the electrical, optical, and rheological properties of alginate, modified beet pectin, and unmodified beet pectin solutions were characterized to determine their electrical charge, molecular weight, solubility, and flow behavior. Second, suitable conditions for inducing phase segregation in biopolymer mixtures were established by measuring biopolymer concentrations and segregation times. Third, alginate–beet pectin mixtures were blended at pH 7 to promote segregation and the partitioning of the biopolymers between the upper and lower phases was determined using UV–visible spectrophotometry, colorimetry, and calcium sensitivity measurements. The results revealed that phase separation depended on the overall biopolymer concentration and the degree of biopolymer hydrophobicity. A two-phase system could be formed when modified beet pectins (DE 68%) were used but not when unmodified ones (DE 53%) were used. Our measurements demonstrated that the phase separated systems consisted of a pectin-rich lower phase and an alginate-rich upper phase. These results suggest that novel structures may be formed by utilization of polysaccharide–polysaccharide phase separation. By controlling the product formulation and processing conditions it may therefore be possible to fabricate biopolymer particles with specific dimensions, shapes, and internal structures.
Collapse
Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Theresa Jost
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | | | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| |
Collapse
|
10
|
Zeeb B, Schöck V, Schmid N, Majer L, Herrmann K, Hinrichs J, Weiss J. Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions. Food Funct 2018; 9:1647-1656. [DOI: 10.1039/c7fo01577a] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Process-stable complexes composed of whey protein isolate (WPI) and sugar beet pectin have great potential as structuring agents or fat replacers in meat dispersions.
Collapse
Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Vanessa Schöck
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Nicole Schmid
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Lisa Majer
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Kurt Herrmann
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| |
Collapse
|
11
|
|
12
|
Biopolymer nanoparticles for vehiculization and photochemical stability preservation of retinol. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
13
|
Chan CKY, Zeeb B, McClements DJ, Weiss J. Impact of laccase on the colour stability of structured oil-in-water emulsions. Food Res Int 2017; 97:223-230. [PMID: 28578045 DOI: 10.1016/j.foodres.2017.04.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2017] [Revised: 04/11/2017] [Accepted: 04/16/2017] [Indexed: 10/19/2022]
Abstract
The optical properties of food emulsions play a key role in determining their perceived quality because they are the first sensory cue that many consumers receive. The purpose of the current study was to investigate the impact of a cross-linking enzyme (laccase) on the appearance of structured oil-in-water emulsions containing a lipophilic model colorant (Nile red). A layer-by-layer electrostatic deposition approach was used to prepare oil-in-water emulsions stabilized by interfacial protein-pectin complexes under acidic conditions (pH3.5, 10mM citrate buffer). Laccase (an oxidoreductase) was then added to the system, since this enzyme is often used to covalently cross-link interfacial biopolymer layers. The optical properties of the emulsions were monitored during storage using spectral reflectance to determine the L*a*b values, while the physical properties were monitored by measuring changes in droplet surface charge and particle size distribution. No changes in the size or charge of the droplets were observed during storage, indicating that the emulsions had good physical stability. In the absence of laccase, the emulsions were stable to colour fading, but in the presence of laccase rapid colour changes occurred (red to blue to white). These results have important implications for the formation of structured food emulsions containing certain types of food dyes.
Collapse
Affiliation(s)
- Catherine K Y Chan
- Department of Food Science, University of Guelph, 50 Stone Rd. East, Guelph, Ontario N1G 2W1, Canada
| | - Benjamin Zeeb
- Department of of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachucetts Amherst, 240 Chenoweth Laboratory, 102 Holdsworth Way, Amherst, MA 01003, USA
| | - Jochen Weiss
- Department of of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| |
Collapse
|
14
|
Zeeb B, Schöck V, Schmid N, Majer L, Herrmann K, Hinrichs J, Weiss J. Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios. Food Funct 2017; 8:333-340. [DOI: 10.1039/c6fo01436d] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Particulated complexes composed of oppositely charged biopolymers were incorporated into highly concentrated protein matrices as potential fat replacers and structuring agents.
Collapse
Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Vanessa Schöck
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Nicole Schmid
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Lisa Majer
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Kurt Herrmann
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| |
Collapse
|