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Wang Q, Rao Z, Jiang L, Lei X, Zhao J, Lei L, Zeng K, Ming J. Oleogels loaded with lycopene structured using Zein/EGCG/Ca 2+ complexes: Preparation, characterization and potential application. Food Chem 2024; 463:140976. [PMID: 39362089 DOI: 10.1016/j.foodchem.2024.140976] [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: 04/16/2024] [Revised: 08/19/2024] [Accepted: 08/22/2024] [Indexed: 10/05/2024]
Abstract
Oleogels have attracted considerable attention due to their excellent viscoelasticity and high content of polyunsaturated fatty acid. This study explored the potential of Zein/(-)-epigallocatechin-3-gallate/Ca2+ complexes oleogels loaded with lycopene as potential substitute for solid fats in biscuit formulations. Utilizing an emulsion-templated method, oleogels were prepared and characterized for visual appearance, droplet size, microstructure, and rheological properties. The incorporation of lycopene indicated a dose-dependent effect on these characteristics, achieving optimal properties at a concentration of 0.3 mg/mL. At this concentration, oleogels exhibited higher encapsulation efficiency (> 90 %), lower oil loss (< 2 %), and denser network structures. Rheological analysis highlighted the shear-thinning behavior, gel-like structure, and thixotropic recovery of oleogels. Substituting of margarine with lycopene-loaded oleogels in biscuits yielded products with regular appearance, uniform color, and potential health benefits, demonstrating the viability of these oleogels as a healthier alternative to traditional solid fats in baking.
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Affiliation(s)
- Qiming Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zhenan Rao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Ling Jiang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiaojuan Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Kaihong Zeng
- Institute of Health Management & Department of Health Management Center, Sichuan Provincial People's Hospital, University of Electronic Science and Technology of China, Chengdu 610054, People's Republic of China.
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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2
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Pereira NIA, Oliveira MDS, Reis BCC, Nascimento BL, Carneiro CR, Arruda TR, Vieira ENR, Leite Junior BRDC. Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing? Food Res Int 2024; 192:114849. [PMID: 39147528 DOI: 10.1016/j.foodres.2024.114849] [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: 05/09/2024] [Revised: 07/14/2024] [Accepted: 07/26/2024] [Indexed: 08/17/2024]
Abstract
Following consumer trends and market needs, the food industry has expanded the use of unconventional sources to obtain proteins. In parallel, 3D and 4D food printing have emerged with the potential to enhance food processing. While 3D and 4D printing technologies show promising prospects for improving the performance and applicability of unconventional sourced proteins (USP) in food, this combination remains relatively unexplored. This review aims to provide an overview of the application of USP in 3D and 4D printing, focusing on their primary sources, composition, rheological, and technical-functional properties. The drawbacks, challenges, potentialities, and prospects of these technologies in food processing are also examined. This review underscores the current necessity for greater regulation of food products processed by 3D and 4D printing. The data presented here indicate that 3D and 4D printing represent viable, sustainable, and innovative alternatives for the food industry, emphasizing the potential for further exploration of 4D printing in food processing. Additional studies are warranted to explore their application with unconventional proteins.
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Affiliation(s)
| | | | | | - Bruno Leão Nascimento
- Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
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3
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Zhao R, Chang C, He Y, Jiang C, Bao Z, Wang C. Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein. Food Chem 2024; 463:141062. [PMID: 39236389 DOI: 10.1016/j.foodchem.2024.141062] [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: 05/21/2024] [Revised: 08/09/2024] [Accepted: 08/28/2024] [Indexed: 09/07/2024]
Abstract
Physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein isolate (WPI) and pea protein isolate (PPI) at varying mass ratios (100/0, 75/25, 50/50, 25/75, 0/100) were investigated. Data indicated that the mass ratios affected the physical, chemical and storage stability of the emulsion by influencing the particle size, zeta-potential, surface hydrophobicity, free sulfhydryl content, and secondary structure of the blends. Particularly, emulsion with a mixing ratio of 75/25 exhibited superior physical stability against salt concentrations (200 and 500 mM), better chemical stability against UV light and heat, and maintained stability over a 30-day storage period. Emulsions stabilized by blends of different ratios exhibited similar digestion behavior, with no significant differences observed in lycopene's transformation stability and bio-accessibility. Data indicated that substitution of whey protein by pea protein is effective in term of emulsifier application and replacement ratio is an important factor need to be considered.
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Affiliation(s)
- Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chuyu Chang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yuxin He
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chuanrui Jiang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhaoxue Bao
- Hinggan League Mengyuan Technology Testing Service Co., Ltd, Ulanhot 137400, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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4
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Grasberger KF, Lund FW, Simonsen AC, Hammershøj M, Fischer P, Corredig M. Role of the pea protein aggregation state on their interfacial properties. J Colloid Interface Sci 2024; 658:156-166. [PMID: 38100972 DOI: 10.1016/j.jcis.2023.12.068] [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: 07/07/2023] [Revised: 09/25/2023] [Accepted: 12/10/2023] [Indexed: 12/17/2023]
Abstract
HYPOTHESIS Plant protein ingredients from similar sources can vary in functionality not only because of compositional differences, but also because of differences in their structure depending on their processing history. It is essential to understand these distinctions to develop novel food emulsion using plant proteins. It is hypothesized that differing interfacial properties can be attributed to their structures, aggregation, and colloidal states. EXPERIMENTS The adsorption behavior of a commercial protein isolate, homogenized or non-homogenized, was compared to a mildly extracted isolate to evaluate the effect of aggregation state and structural differences. After characterization of the particle size and protein composition, the interfacial properties were compared. FINDINGS Atomic force microscopy provided evidence of interfaces packed with protein oligomers regardless of the treatment. Differences in adsorption kinetics and interfacial shear rheology depending on oil polarity suggested different interfacial structures. A polydisperse mixture of protein oligomers resulted in increased rearrangements and protein-protein interactions at the interface. Homogenization of commercial proteins resulted in a lower interfacial tension and less elastic interfaces compared to those of native proteins due to the presence of larger aggregates. This study highlights how the interfacial properties can be related to the protein aggregation state resulting from differences in processing history.
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Affiliation(s)
| | - Frederik Wendelboe Lund
- Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark
| | - Adam Cohen Simonsen
- Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Peter Fischer
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
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5
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Huang H, Tian Y, Bai X, Cao Y, Fu Z. Influence of the Emulsifier Sodium Caseinate-Xanthan Gum Complex on Emulsions: Stability and Digestive Properties. Molecules 2023; 28:5460. [PMID: 37513332 PMCID: PMC10384958 DOI: 10.3390/molecules28145460] [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: 05/29/2023] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, virgin coconut oil (VCO) nanoemulsions were prepared by ultrasonication using a sodium caseinate (SC) and xanthan gum (XG) complex as an emulsifier. The stability and digestion characteristics of SC/XG-VCO emulsions formed by co-adsorption and SC-VCO-XG emulsions formed by layer adsorption were compared. The stability of the two emulsions was studied under different pH, ionic strength, heat treatment, freeze-thaw cycles, and storage conditions, and the droplet size and zeta potential were used as indicators to assess the stability. In addition, the stability of oxidation and the digestive properties of both emulsions were studied. It was found that the SC-VCO-XG emulsions had better environmental stability, oxidative stability, storage stability, and digestibility compared to SC/XG-VCO emulsions. This study has shown that the formation method of protein-polysaccharide stabilized emulsions has an impact on the stability and digestibility properties of the emulsions, and that the emulsion carriers constructed by layer adsorption are more suitable for subsequent industrial production and development.
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Affiliation(s)
- Huan Huang
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Yan Tian
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Xinpeng Bai
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Haikou Zhisu Biological Resources Research Institute Co., Ltd., Haikou 570203, China
| | - Yumiao Cao
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Zihuan Fu
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
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Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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7
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Zhang Y, Zhang T, Dong C, Zhao R, Zhang X, Wang C. Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility. Food Chem 2023; 417:135879. [PMID: 36933434 DOI: 10.1016/j.foodchem.2023.135879] [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: 12/05/2022] [Revised: 02/20/2023] [Accepted: 03/03/2023] [Indexed: 03/11/2023]
Abstract
Lycopene-loaded emulsions were formulated with whey protein isolate (WPI) covalently modified with high methoxylated pectin (HMP) or/and chlorogenic acid (CA) prepared by dry heating or/and alkali grafting. Covalent WPI products were confirmed by SDS-PAGE and degree of graft/CA binding equivalent values. The α-helix and β-sheet percentage, surface hydrophobicity and fluorescence intensity of WPI decreased significantly (p < 0.05) upon binding. Both binary and ternary complexes enhanced the stability of the emulsions, and lycopene retained more after UV irradiation, thermal treatment, storage, compared with emulsions stabilized by WPI, with the best protection by both ternary complexes. In vitro simulated digestion results showed that free fatty acids were released in the order of WPI > WPI-HMP > WPI-CA > WPI-HMP-CA ≈ WPI-CA-HMP. Bio-accessibility analysis showed the same trend as the fatty acid release rate. These results may provide a theoretical basis for applications of conjugating protein with polysaccharide or/and polyphenol emulsions.
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Affiliation(s)
- Yuanyuan Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China; School of Grains, Jilin Business and Technology College, Changchun, Jilin 130507, China
| | - Tiehua Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Chao Dong
- Key Laboratory of Pathobiology, Ministry of Education, Jilin University, Changchun 130021, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Xiaoge Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
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8
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [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: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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9
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Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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10
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Li Y, Cui Z, Hu L. Recent technological strategies for enhancing the stability of lycopene in processing and production. Food Chem 2022; 405:134799. [DOI: 10.1016/j.foodchem.2022.134799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/19/2022] [Accepted: 10/26/2022] [Indexed: 11/05/2022]
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11
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Sun Y, Zhong M, Sun Y, Li Y, Qi B, Jiang L. Stability and digestibility of encapsulated lycopene in different emulsion systems stabilized by acid-modified soybean lipophilic protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6146-6155. [PMID: 35478100 DOI: 10.1002/jsfa.11968] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 03/24/2022] [Accepted: 04/27/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Owing to the harsh acidic environment of the stomach, acid-resistant emulsion products have wide-ranging applications in the food industry. Herein, natural soybean lipophilic protein (LP) was used to establish coarse emulsions, nanoemulsions, emulsion gels, and high internal phase Pickering emulsions (HIPPE) under acidic conditions. Furthermore, the carrying characteristics of the acid-resistant emulsion system with lycopene were explored. RESULTS Comparisons of particle sizes, potentials, microstructures, and rheology of the four carrier systems revealed that HIPPE has a single particle-size distribution, the largest zeta potential, and an elastic gel-like network structure. Comparison of encapsulation rates indicated that HIPPE had the best effect on encapsulating lycopene, reaching approximately 90%. The pH stability, storage stability, and simulated in vitro digestion experiments showed that the four emulsions that were stable under acidic conditions had good acid resistance. Among them, the acid-induced LP-stabilized HIPPE had the best storage stability and superior compatibility with the harsh acidic environment of the stomach, which not only achieved the purpose of delaying the release of lipids but also conferred better protection to lycopene in the gastric tract; moreover, it achieved the best bioavailability. CONCLUSION LP-stabilized HIPPE has the best stability and can yield better absorption and utilization of lycopene by the body. The results of this study are helpful for the development of acid-resistant functional emulsion foods that are conducive to the absorption of lycopene. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yuanda Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
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12
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Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Sani MA, Tavassoli M, Azizi-Lalabadi M, Mohammadi K, McClements DJ. Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application. Adv Colloid Interface Sci 2022; 305:102709. [PMID: 35640316 DOI: 10.1016/j.cis.2022.102709] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 12/21/2022]
Abstract
Consumers are becoming increasingly aware of the impact of their dietary choices on the environment, animal welfare, and health, which is causing many of them to adopt more plant-based diets. For this reason, many sectors of the food industry are reformulating their products to contain more plant-based ingredients. This article describes recent research on the formation and application of nano-enabled colloidal delivery systems formulated from plant-based ingredients, such as polysaccharides, proteins, lipids, and phospholipids. These delivery systems include nanoemulsions, solid lipid nanoparticles, nanoliposomes, nanophytosomes, and biopolymer nanoparticles. The composition, size, structure, and charge of the particles in these delivery systems can be manipulated to create novel or improved functionalities, such as improved robustness, higher optical clarity, controlled release, and increased bioavailability. There have been major advances in the design, assembly, and application of plant-based edible nanoparticles within the food industry over the past decade or so. As a result, there are now a wide range of different options available for creating delivery systems for specific applications. In the future, it will be important to establish whether these formulations can be produced using economically viable methods and provide the desired functionality in real-life applications.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student's Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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14
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Melchior S, Moretton M, Calligaris S, Manzocco L, Nicoli MC. High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.10.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Falsafi SR, Rostamabadi H, Babazadeh A, Tarhan Ö, Rashidinejad A, Boostani S, Khoshnoudi-Nia S, Akbari-Alavijeh S, Shaddel R, Jafari SM. Lycopene nanodelivery systems; recent advances. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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16
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Boonlao N, Ruktanonchai UR, Anal AK. Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems. Colloids Surf B Biointerfaces 2021; 209:112211. [PMID: 34800865 DOI: 10.1016/j.colsurfb.2021.112211] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/25/2021] [Accepted: 11/07/2021] [Indexed: 02/07/2023]
Abstract
The consumption of foods rich in antioxidants, vitamins, minerals including carotenoids etc. can boost the immune system to help fight off various infections including SARS- CoV 2 and other viruses. Carotenoids have been gaining attention particularly in food and pharmaceutical industries owing to their diverse functions including their role as pro-vitamin A activity, potent antioxidant properties, and quenching of reactive oxygen (ROS), such as singlet oxygen and lipid peroxides within the lipid bilayer of the cell membrane. Nevertheless, carotenoids being lipophilic, have poor solubility in aqueous medium and are also chemically instable. They are susceptible to degrade under stimuli environmental conditions during food processing, storage and gastrointestinal passage. They also exhibit poor oral bioavailability, thus, their applications in aqueous-based foods are limited. As a consequent, suitable delivery systems including colloids-based are needed to enhance the solubility, stability and bioavailability of carotenoids. This review presents challenges of incorporation and delivery of carotenoids focusing on stability and factors affecting bioavailability. Furthermore, designed factors impacting bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems are explicitly explained. Each delivery system exhibits its own advantages and disadvantages; thus, the delivery systems should be designed based on their targets and their further applications.
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Affiliation(s)
- Nuntarat Boonlao
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand
| | | | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand.
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Ghavidel N, Fatehi P. Recent Developments in the Formulation and Use of Polymers and Particles of Plant-based Origin for Emulsion Stabilizations. CHEMSUSCHEM 2021; 14:4850-4877. [PMID: 34424605 DOI: 10.1002/cssc.202101359] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/20/2021] [Indexed: 06/13/2023]
Abstract
The main scope of this Review was the recent progress in the use of plant-based polymers and particles for the stabilization of Pickering and non-Pickering emulsion systems. Due to their availability and promising performance, it was discussed how the source, modification, and formulation of cellulose, starch, protein, and lignin-based polymers and particles would impact their emulsion stabilization. Special attention was given toward the material synthesis in two forms of polymeric surfactants and particles and the corresponding formulated emulsions. Also, the effects of particle size, degree of aggregation, wettability, degree of substitution, and electrical charge in stabilizing oil/water systems and micro- and macro-structures of oil droplets were discussed. The wide range of applications using such plant-based stabilizers in different technologies as well as their challenge and future perspectives were described.
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Affiliation(s)
- Nasim Ghavidel
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
| | - Pedram Fatehi
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
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Igual M, Chiş MS, Păucean A, Vodnar DC, Ranga F, Mihăiescu T, Török AI, Fărcaș A, Martínez-Monzó J, García-Segovia P. Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates. Foods 2021; 10:foods10102401. [PMID: 34681450 PMCID: PMC8535322 DOI: 10.3390/foods10102401] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/04/2021] [Accepted: 10/06/2021] [Indexed: 02/07/2023] Open
Abstract
Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic compounds, vitamins, carotenoids, folate, and antioxidant activity that still needs to be further exploited. Thus, this study aimed to use wild Rosa canina fruit encapsulated powder with different biopolymers aiming to manufacture ready-to-eat products, such as corn extrudates. To achieve this goal, extrudate physicochemical characteristics, such as water content (xw), water activity (aw), water absorption index (WAI), water solubility index (WSI), swelling index (SWE), hygroscopicity (Hy), expansion index (SEI), bulk density (ρb), porosity (ε), textural, optical; nutritional; and functional analysis (phenolic acids, flavonoids, ascorbic and dehydroascorbic acids, vitamin C, carotenoids, folates, antioxidant activity, and minerals) were determined. Results highlighted that 4 and 8% addition of wild Rose canina fruit encapsulated powder could be successfully used in the corn extrudates, showing the positive influence on its nutritional and functional value. Strong positive Pearson correlations were identified between antioxidant capacity and total flavonoids, carotenoids, folates, and vitamin C of mixtures and extrudates Minerals increased their amount during the extrusion process, reaching the highest values at an addition of 8% rosehip encapsulated with pea protein biopolymer. Furthermore, from the biopolymers used in the present study, pea protein powder exhibited the highest protection on the analyzed bioactive compounds against the extrusion process.
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Affiliation(s)
- Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (M.I.); (J.M.-M.); (P.G.-S.)
| | - Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (A.F.)
- Correspondence: ; Tel.: +40-264-596384
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (A.F.)
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania; (D.C.V.); (F.R.)
| | - Floricuța Ranga
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania; (D.C.V.); (F.R.)
| | - Tania Mihăiescu
- Department of Environment and Plant Protection, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Anamaria Iulia Török
- NCDO-INOE 2000 Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania;
| | - Anca Fărcaș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (A.F.)
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (M.I.); (J.M.-M.); (P.G.-S.)
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (M.I.); (J.M.-M.); (P.G.-S.)
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19
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Afzaal M, Saeed F, Aamir M, Usman I, Ashfaq I, Ikram A, Hussain M, Anjum FM, Waleed M, Suleria H. ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1987456] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Muhammad Aamir
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Ifrah Usman
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Iqra Ashfaq
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Ali Ikram
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | | | - Muhammad Waleed
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Hafiz Suleria
- Department of Agriculture and Food Systems, The University of Melbourne, Australia
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20
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Hinderink EB, de Ruiter J, de Leeuw J, Schroën K, Sagis LM, Berton-Carabin CC. Early film formation in protein-stabilised emulsions: Insights from a microfluidic approach. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106785] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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21
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Song X, Luo Y, Ma L, Hu X, Simal-Gandara J, Wang LS, Bajpai VK, Xiao J, Chen F. Recent trends and advances in the epidemiology, synergism, and delivery system of lycopene as an anti-cancer agent. Semin Cancer Biol 2021; 73:331-346. [PMID: 33794344 DOI: 10.1016/j.semcancer.2021.03.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 02/07/2023]
Affiliation(s)
- Xunyu Song
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Yinghua Luo
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Li-Shu Wang
- Department of Medicine, Medical College of Wisconsin, Milwaukee, WI 53226, USA
| | - Vivek K Bajpai
- Department of Energy and Materials Engineering, Dongguk University, 30 Pildong-ro 1-gil, Seoul 04620, Republic of Korea
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
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22
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Micro and Nanoencapsulation of Natural Colors: a Holistic View. Appl Biochem Biotechnol 2021; 193:3787-3811. [PMID: 34312787 DOI: 10.1007/s12010-021-03631-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 07/12/2021] [Indexed: 12/17/2022]
Abstract
The applications of natural plant pigments are growing rapidly with the increasing awareness of the negative health impacts of synthetic colorants. Additionally, natural pigments possess various biological properties and therapeutic activities. But their functions are hindered by their poor bioavailability, bioaccessibility, low absorption rate, and susceptibility to destructive environmental changes during processing and delivery. Encapsulation is a method of entrapment of bioactive ingredients within suitable carriers to provide protection and for the appropriate delivery into the targeted site by the formation of particles or capsules in micrometer or nanometer scales. Encapsulation imparts several benefits including improved thermal and chemical stability, preserves or masks flavor, taste, or aroma, controlled and targeted release, and enhanced bioavailability of pigments. Micro and nanoencapsulation of pigments will provide extensive and intensive platforms for the development of a new stage in the production of novel and healthy foods. This review mainly focuses on the advanced developments in the fields of micro and nanoencapsulation of pigments.
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23
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Hinderink EB, Schröder A, Sagis L, Schroën K, Berton-Carabin CC. Physical and oxidative stability of food emulsions prepared with pea protein fractions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111424] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11135778] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in order to use EOs as preservatives in food systems at low doses. Thus, in this review, we explored the latest advances of using natural actives as antimicrobial agents and the different strategies for nanoencapsulation used for this purpose. The state of the art concerning the antibacterial properties of EOs will be summarized, and the main latest applications of nanoencapsulated antimicrobial agents in food systems will be presented. This review should help researchers to better choose the most suitable encapsulation techniques and materials.
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25
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Kyriakoudi A, Spanidi E, Mourtzinos I, Gardikis K. Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications. PLANTS (BASEL, SWITZERLAND) 2021; 10:1238. [PMID: 34207139 PMCID: PMC8234206 DOI: 10.3390/plants10061238] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/10/2021] [Accepted: 06/14/2021] [Indexed: 12/13/2022]
Abstract
Plants constitute a rich source of diverse classes of valuable phytochemicals (e.g., phenolic acids, flavonoids, carotenoids, alkaloids) with proven biological activity (e.g., antioxidant, anti-inflammatory, antimicrobial, etc.). However, factors such as low stability, poor solubility and bioavailability limit their food, cosmetics and pharmaceutical applications. In this regard, a wide range of delivery systems have been developed to increase the stability of plant-derived bioactive compounds upon processing, storage or under gastrointestinal digestion conditions, to enhance their solubility, to mask undesirable flavors as well as to efficiently deliver them to the target tissues where they can exert their biological activity and promote human health. In the present review, the latest advances regarding the design of innovative delivery systems for pure plant bioactive compounds, extracts or essential oils, in order to overcome the above-mentioned challenges, are presented. Moreover, a broad spectrum of applications along with future trends are critically discussed.
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Affiliation(s)
- Anastasia Kyriakoudi
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.K.); (I.M.)
| | - Eleni Spanidi
- APIVITA SA, Industrial Park, Markopoulo, 19003 Athens, Greece;
| | - Ioannis Mourtzinos
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.K.); (I.M.)
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26
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Hinderink EB, Berton-Carabin CC, Schroën K, Riaublanc A, Houinsou-Houssou B, Boire A, Genot C. Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6601-6612. [PMID: 34087067 PMCID: PMC8213056 DOI: 10.1021/acs.jafc.1c01005] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/11/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
Proteins are widely used to stabilize emulsions, and plant proteins have raised increasing interest for this purpose. The interfacial and emulsifying properties of proteins depend largely on their molecular properties. We used fluorescence spectroscopy to characterize the conformation of food proteins from different biological origins (dairy or pea) and transformation processes (commercial or lab-made isolates) in solution and at the oil-water interface. The fourth derivative of fluorescence spectra provided insights in the local environment of tryptophan (Trp) residues and thus in the protein structure. In emulsions, whey proteins adsorbed with their Trp-rich region at the oil-water interface. Proteins in the commercial pea isolate were present as soluble aggregates, and no changes in the local environment of the Trp residues were detected upon emulsification, suggesting that these structures adsorb without conformational changes. The lab-purified pea proteins were less aggregated and a Trp-free region of the vicilin adsorbed at the oil-water interface.
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Affiliation(s)
- Emma B.
A. Hinderink
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- INRAE,
UR BIA, F-44316 Nantes, France
| | - Karin Schroën
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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27
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Rostamabadi H, Falsafi SR, Rostamabadi MM, Assadpour E, Jafari SM. Electrospraying as a novel process for the synthesis of particles/nanoparticles loaded with poorly water-soluble bioactive molecules. Adv Colloid Interface Sci 2021; 290:102384. [PMID: 33706198 DOI: 10.1016/j.cis.2021.102384] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 02/17/2021] [Accepted: 02/18/2021] [Indexed: 12/21/2022]
Abstract
Hydrophobicity and low aqueous-solubility of different drugs/nutraceuticals remain a persistent challenge for their development and clinical/food applications. A range of nanotechnology strategies have been implemented to address this issue, and amongst which a particular emphasis has been made on those that afford an improved biological performance and tunable release kinetic of bioactives through a one-step process. More recently, the technique of electrospraying (or electrohydrodynamic atomization) has attained notable impulse in virtue of its potential to tune attributes of nano/micro-structured particles (e.g., porosity, particle size, etc.), rendering a near zero-order release kinetics, diminished burst release manner, as well as its simplicity, reproducibility, and applicability to a broad spectrum of hydrophobic and poorly water-soluble bioactives. Controlled morphology or monodispersity of designed particles could be properly obtained via electrospraying, with a high encapsulation efficiency and without unfavorable denaturation of thermosensitive bioactives upon encapsulation. This paper overviews the recent technological advances in electrospraying for the encapsulation of low queues-soluble bioactive agents. State-of-the-art, advantages, applications, and challenges for its implementation in pharmaceutical/food researches are also discussed.
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Affiliation(s)
- Hadis Rostamabadi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mohammad Mahdi Rostamabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Elham Assadpour
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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28
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Abstract
Proteins obtained from alternative sources such as plants, microorganisms, and insects have attracted considerable interest in the formulation of new food products that have a lower environmental footprint and offer means to feed a growing world population. In contrast to many established proteins, and protein fractions for which a substantial amount of knowledge has accumulated over the years, much less information is available on these emerging proteins. This article reviews the current state of knowledge on alternative proteins and their sources, highlighting gaps that currently pose obstacles to their more widespread application in the food industry. The compositional, structural, and functional properties of alternative proteins from various sources, including plants, algae, fungi, and insects, are critically reviewed. In particular, we focus on the factors associated with the creation of protein-rich functional ingredients from alternative sources. The various protein fractions in these sources are described as well as their behavior under different environmental conditions (e.g., pH, ionic strength, and temperature). The extraction approaches available to produce functional protein ingredients from these alternative sources are introduced as well as challenges associated with designing large-scale commercial processes. The key technofunctional properties of alternative proteins, such as solubility, interfacial activity, emulsification, foaming, and gelation properties, are introduced. In particular, we focus on the formation of isotropic and anisotropic structures suitablefor creating meat and dairy product analogs using various structuring techniques. Finally, selected studies on consumer acceptance and sustainability of alternative protein products are considered.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
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29
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Wang X, Yu K, Cheng C, Peng D, Yu X, Chen H, Chen Y, Julian McClements D, Deng Q. Effect of sesamol on the physical and chemical stability of plant-based flaxseed oil-in-water emulsions stabilized by proteins or phospholipids. Food Funct 2021; 12:2090-2101. [PMID: 33554990 DOI: 10.1039/d0fo02420a] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Plant-based polyphenols are increasingly being explored as functional ingredients in emulsified food systems. In this study, the effects of sesamol on the physical and chemical stability of flaxseed oil-in-water emulsions stabilized by either phospholipids (sunflower) or proteins (whey or pea) were investigated. In the absence of sesamol, the protein-based emulsions displayed better physical stability than the phospholipid-based ones, which was related to their smaller particle diameter and higher particle charge. For the phospholipid-based emulsions, sesamol addition did not improve their physical stability, but it did inhibit lipid oxidation. In particular, it decreased the formation of secondary oxidation products, with a 65% reduction in TBAR formation compared to the control after 8 days of storage. For the protein-based emulsions, sesamol addition reduced particle aggregation and inhibited lipid oxidation, reducing the secondary oxidation products by around 85% after 19 days of storage. The inhibitory efficiency of sesamol in the pea protein-based emulsions was comparable to that in the whey protein-based ones. The effects of sesamol on the physical and chemical stability of the emulsions were related to its partitioning between the oil, water, and interfacial layers. This study suggests that adding sesamol to plant-based emulsions may improve their physical and chemical stability, thereby extending their shelf life.
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Affiliation(s)
- Xintian Wang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China.
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30
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Belgheisi S, Motamedzadegan A, Milani JM, Rashidi L, Rafe A. Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion. Journal of Food Science and Technology 2021; 58:484-493. [PMID: 33568842 DOI: 10.1007/s13197-020-04557-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/07/2020] [Accepted: 05/26/2020] [Indexed: 11/26/2022]
Abstract
Using ultrasound technology for obtaining O/W lycopene emulsions needs analyzing the parameters for the enhanced application. To this end, O/W lycopene emulsions (30:70) were processed using ultrasound with powers of 240 W and 360 W in 5, 10, and 15 min. Afterward, the poly dispersity index, droplet size, ζ-potential, turbidity, phase separation, lycopene concentration, rheological behavior, surface tension, and morphology of emulsions was investigated. The experimental results showed good emulsifying characteristics with respect to droplet size and ζ-potential. If the mean values of the droplet size were significantly reduced and the ζ-potential increased. The ultrasound application had a significant impact on emulsion stability with no phase separation and significantly high lycopene retention. Ultrasound reduced the apparent viscosity by reducing the particle size due to the energy supplied to the system. The final emulsion that was treated at 360 W, and 2160 J/cm3 in 10 min, presented enhanced technological properties appropriate for food products.
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Affiliation(s)
- Saba Belgheisi
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), PO Box 578, Sari, Mazandaran Iran
- Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), PO Box 578, Sari, Mazandaran Iran
| | - Jafar M Milani
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), PO Box 578, Sari, Mazandaran Iran
| | - Ladan Rashidi
- Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran
| | - Ali Rafe
- Department of Food Science and Technology, Research Institute of Food Science and Technology, Mashhad, Iran
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31
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Gharibzahedi SMT, Smith B. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review. Compr Rev Food Sci Food Saf 2021; 20:1250-1279. [PMID: 33506640 DOI: 10.1111/1541-4337.12699] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 10/30/2020] [Accepted: 11/30/2020] [Indexed: 12/21/2022]
Abstract
Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.
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Affiliation(s)
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
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32
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Chen W, Ju X, Aluko RE, Zou Y, Wang Z, Liu M, He R. Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106042] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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33
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34
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Nian Y, Yuan L, Zhao D, Li C. Synergistic enhancement of loading contents and chemical stability of lycopene distributing both inside and on the oil/water interface. J Food Sci 2020; 85:3244-3252. [PMID: 32869332 DOI: 10.1111/1750-3841.15414] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 07/06/2020] [Accepted: 07/14/2020] [Indexed: 11/28/2022]
Abstract
Loading contents and chemical stability of lycopene were synergistically enhanced after dispersion in genipin-crosslinked-chitosan (CS) stabilized high internal phase emulsions (HIPEs). HIPEs could be prepared with the parameters for the emulsifiers of CS concentration from 0.5 to 5 mg/mL, pH value from 5.5 to 7.5, and CS/genipin mass ratio from 2:1 to 20:1. High loading content of lycopene, up to 0.25 wt% was achieved, with emulsifier in the final system only 1 mg/mL. As the loading contents were elevated, increasing amount of lycopene distributed in HIPEs in the form of insoluble crystals. Meanwhile, density of oil droplets decreased and the shape changed from polygon to sphere, which is supposed to be related to the interaction between the crystal and the oil-water interface. Stability of lycopene against ultraviolet, temperature, hydrogen peroxide, and iron ions was improved significantly, which could be ascribed to the layer of genipin-crosslinked-CS on oil droplet surface and the crystal status of lycopene. The storage stability of lycopene was improved tremendously after encapsulation by HIPEs. PRACTICAL APPLICATION: Low loading content of lycopene in emulsion systems is not conducive to the evaluation of its biological function in subsequent experiments, as well as their real application in food industry. It is also crucial to improve the stability of lycopene for the practical application in food industry. In this work, the loading content in delivery system and the chemical stability of lycopene are improved through encapsulation with high internal phase emulsions (HIPEs). The significance of these results may have implications in fields spanning from colloidal science to functional foods applications.
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Affiliation(s)
- Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Lei Yuan
- Centre of Physical & Chemic Analyses and Bio-tech, Tibet Agricultural & Animal Husbandry University, No. 100 Yucai West Road, Bayi District, Tibet Autonomous Region, Linzhi City
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
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Wang L, Li Y, Xiang D, Zhang W, Bai X. Stability of lutein in O/W emulsion prepared using xanthan and propylene glycol alginate. Int J Biol Macromol 2020; 152:371-379. [PMID: 32084481 DOI: 10.1016/j.ijbiomac.2020.02.162] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 02/12/2020] [Accepted: 02/15/2020] [Indexed: 12/08/2022]
Abstract
Lutein is a hydrophobic carotenoid with diverse bioactivities. For encapsulating the molecule in a novel method, we prepared two emulsions from xanthan and propylene glycol alginate at the ratios of 3:7 and 4:6. The instability index and particle size of the emulsions were determined using a stability analyzer and laser particle size analyzer. The influence of crystallization on the emulsions was observed under a polarizing microscope. The effects of centrifugal force and storage on the lutein emulsions were analyzed by measuring the changes in absorbance. The results showed that the emulsion fabricated by xanthan and propylene glycol alginate at the ratio of 4:6 was highly stable, and crystals were dispersed when xanthan and propylene glycol alginate existed. These results revealed that the hydrophobicity and absorption kinetics of emulsifiers would determine the stability of emulsion when the viscosity of emulsifiers reached a certain value, and the stability of emulsions would affect the stability of lutein in the emulsions.
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Affiliation(s)
- Lei Wang
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China
| | - Yujie Li
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China
| | - Dong Xiang
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, No.58 Renmin Avenue, Haikou 570228, China.
| | - Weimin Zhang
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China
| | - Xinpeng Bai
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, No.58 Renmin Avenue, Haikou 570228, China
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Caseiro M, Ascenso A, Costa A, Creagh-Flynn J, Johnson M, Simões S. Lycopene in human health. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109323] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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37
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Hinderink EB, Kaade W, Sagis L, Schroën K, Berton-Carabin CC. Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105610] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Hinderink EBA, Sagis L, Schroën K, Berton-Carabin CC. Behavior of plant-dairy protein blends at air-water and oil-water interfaces. Colloids Surf B Biointerfaces 2020; 192:111015. [PMID: 32416469 DOI: 10.1016/j.colsurfb.2020.111015] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 11/29/2022]
Abstract
Recent work suggests that using blends of dairy and plant proteins could be a promising way to mitigate sustainability and functionality concerns. Many proteins form viscoelastic layers at fluid interfaces and provide physical stabilization to emulsion droplets; yet, the interfacial behavior of animal-plant protein blends is greatly underexplored. In the present work, we considered pea protein isolate (PPI) as a model legume protein, which was blended with well-studied dairy proteins (whey protein isolate (WPI) or sodium caseinate (SC)). We performed dilatational rheology at the air-water and oil-water interface using an automated drop tensiometer to chart the behavior and structure of the interfacial films, and to highlight differences between films made with either blends, or their constituting components only. The rheological response of the blend-stabilized interfaces deviated from what could be expected from averaging those of the individual proteins and depended on the proteins used; e.g. at the air-water interface, the response of the caseinate-pea protein blend was similar to that of PPI only. At the oil-water interface, the PPI and WPI-PPI interfaces gave comparable responses upon deformation and formed less elastic layers compared to the WPI-stabilized interface. Blending SC with PPI gave stronger interfacial layers compared to SC alone, but the layers were less stiff compared to the layers formed with WPI, PPI and WPI-PPI. In general, higher elastic moduli and more rigid interfacial layers were formed at the air-water interface, compared to the oil-water interface, except for PPI.
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Affiliation(s)
- Emma B A Hinderink
- TiFN, P.O. Box 557, 6700 AN, Wageningen, the Netherlands; Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Leonard Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Claire C Berton-Carabin
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
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39
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Benito-Román Ó, Sanz T, Beltrán S. Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material. Heliyon 2020; 6:e03615. [PMID: 32258508 PMCID: PMC7118307 DOI: 10.1016/j.heliyon.2020.e03615] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 01/13/2020] [Accepted: 03/13/2020] [Indexed: 12/03/2022] Open
Abstract
In this work, the encapsulation of rice bran oil extracted using supercritical CO2 has been studied. In the first stage, the emulsification process by high pressure homogenization was studied and optimized. The effect of the working pressure (60-150 MPa), the composition of the carrier (mixtures of pea protein isolate (PPI) and maltodextrin (MD), from 50 to 90% of PPI) and the carrier to oil ratio (2-4) on the emulsion droplet size (EDS) was studied. To minimize the EDS, moderate pressures (114 MPa), a carrier composed mainly by PPI (64%) and carrier to oil ratios around 3.2 were required. The emulsion obtained in the optimal conditions (EDS = 189 ± 3nm) was dried using different technologies (spray-drying, PGSS-drying and freeze drying). The supercritical CO2 based drying process (PGSS) provided spherical particles that resulted in the smallest average size (but broader distribution) and lower encapsulation efficiency (53 ± 2%).
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Affiliation(s)
- Ó. Benito-Román
- Department of Biotechnology and Food Science (Chemical Engineering Section), Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
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Rehman A, Tong Q, Jafari SM, Assadpour E, Shehzad Q, Aadil RM, Iqbal MW, Rashed MM, Mushtaq BS, Ashraf W. Carotenoid-loaded nanocarriers: A comprehensive review. Adv Colloid Interface Sci 2020; 275:102048. [PMID: 31757387 DOI: 10.1016/j.cis.2019.102048] [Citation(s) in RCA: 119] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 10/03/2019] [Accepted: 10/09/2019] [Indexed: 02/07/2023]
Abstract
Carotenoids retain plenty of health benefits and attracting much attention recently, but they have less resistance to processing stresses, easily oxidized and chemically unstable. Additionally, their application in food and pharmaceuticals are restricted due to some limitations such as poor bioavailability, less solubility and quick release. Nanoencapsulation techniques can be used to protect the carotenoids and to uphold their original characteristics during processing, storage and digestion, improve their physiochemical properties and enhance their health promoting effects. The importance of nanocarriers in foods and pharmaceuticals cannot be denied. This review comprehensively covers recent advances in nanoencapsulation of carotenoids with biopolymeric nanocarriers (polysaccharides and proteins), and lipid-based nanocarriers, their functionalities, aptness and innovative developments in preparation strategies. Furthermore, the present state of the art encapsulation of different carotenoids via biopolymeric and lipid-based nanocarriers have been enclosed and tabulated well. Nanoencapsulation has a vast range of applications for protection of carotenoids. Polysaccharides in combination with different proteins can offer a great avenue to achieve the desired formulation for encapsulation of carotenoids by using different nanoencapsulation strategies. In terms of lipid based nanocarriers, solid lipid nanoparticles and nanostructure lipid carriers are proving as the encouraging candidates for entrapment of carotenoids. Additionally, nanoliposomes and nanoemulsion are also promising and novel-vehicles for the protection of carotenoids against challenging aspects as well as offering an effectual controlled release on the targeted sites. In the future, further studies could be conducted for exploring the application of nanoencapsulated systems in food and gastrointestinal tract (GIT) for industrial applications.
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41
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Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105206] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Liang X, Ma C, Yan X, Liu X, Liu F. Advances in research on bioactivity, metabolism, stability and delivery systems of lycopene. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.019] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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43
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A comparison of physicochemical stabilities of β-carotene-loaded nanoemulsions prepared with different food proteins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00053-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Berton-Carabin C, Schroën K. Towards new food emulsions: designing the interface and beyond. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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45
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Serpa Guerra AM, Gómez Hoyos C, Velásquez-Cock JA, Vélez Acosta L, Gañán Rojo P, Velásquez Giraldo AM, Zuluaga Gallego R. The nanotech potential of turmeric ( Curcuma longa L.) in food technology: A review. Crit Rev Food Sci Nutr 2019; 60:1842-1854. [PMID: 31017458 DOI: 10.1080/10408398.2019.1604490] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
New trends in food are emerging in response to consumer awareness of the relationship between food and health, which has triggered the need to generate new alternatives that meet the expectations of the market. Revolutionary fields such as nanotechnology have been used for the encapsulation of nutritional ingredients and have great potential for the management of food additives derived from fruits and plant species. Turmeric, a spice that has been used as a dyeing agent, is recognized for its properties in Ayurveda medicine. This article aims to provide an overview of the characteristics of turmeric as an ingredient for the food industry, including its properties as a coloring agent, antioxidant, and functional ingredient. This article also highlights the potential of nanotechnology to enhance these properties of turmeric and increase the possibilities for the application of its components, such as cellulose and starch, in the development of nanostructures for food development.
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Affiliation(s)
- Angélica M Serpa Guerra
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellín, Colombia
| | - Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Medellín, Colombia
| | | | - Lina Vélez Acosta
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellín, Colombia
| | - Piedad Gañán Rojo
- Facultad de Ingeniería Química, Universidad Pontificia Bolivariana, Medellín, Colombia
| | | | - Robin Zuluaga Gallego
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellín, Colombia
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Li J, Guo R, Hu H, Wu X, Ai L, Wu Y. Preparation optimisation and storage stability of nanoemulsion-based lutein delivery systems. J Microencapsul 2019; 35:570-583. [DOI: 10.1080/02652048.2018.1559245] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jinan Li
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Rui Guo
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Hao Hu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Xuejiao Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yan Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
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47
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Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. Journal of Food Science and Technology 2019; 56:1155-1164. [PMID: 30956295 DOI: 10.1007/s13197-019-03576-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/26/2018] [Accepted: 01/09/2019] [Indexed: 10/27/2022]
Abstract
Echium oil is rich in omega-3, however, is unstable. The objective of this work was the co-encapsulation of echium oil and sinapic acid (SA) by emulsification using Arabic gum as emulsifier/carrier, followed by spray or freeze-drying. Eight treatments (S0, S200, S600 and S1000: particles spray dried with different concentrations of SA; L0, L200, L600 and L1000: particles freeze dried with different concentrations of SA) were analyzed in relation to microscopy, water activity (Aw), hygroscopicity, moisture, solubility, particle size, X-ray diffraction, thermogravimetry and accelerated oxidation. Particles of rounded shape and undefined form were obtained by spray and freeze-drying, besides ideal physicochemical properties for application (values from 0.091 to 0.365, 3.22 to 4.89%, 57 to 68% and 2.32 to 12.42 µm for Aw, moisture, solubility and particle size, respectively). All treatments protected the oil against oxidation, obtaining induction time of 5.31 h for oil and from 7.88 to 12.94 h for treatments. The better protection to oil was obtained with it emulsified and freeze-dried (L600); the encapsulation increased oxidative stability of the oil, besides facilitating its application over the fact the material is in powder form.
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48
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Ho KK, Schroën K, San Martín-González MF, Berton-Carabin CC. Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.033] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Shishir MRI, Xie L, Sun C, Zheng X, Chen W. Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.018] [Citation(s) in RCA: 272] [Impact Index Per Article: 45.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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50
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Berton-Carabin CC, Sagis L, Schroën K. Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions. Annu Rev Food Sci Technol 2018; 9:551-587. [DOI: 10.1146/annurev-food-030117-012405] [Citation(s) in RCA: 104] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Leonard Sagis
- Physics and Physical Chemistry of Foods, Wageningen University, 6708 WG Wageningen, The Netherlands
| | - Karin Schroën
- Food Process Engineering Group, Wageningen University, 6708 WG Wageningen, The Netherlands
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