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Li Y, Guo Y, Jiang H, Zhang Q, Liu J. Antimicrobial activity, foaming properties, and interacting mechanism of rhamnolipids in presence of silk fibroin through spectroscopy, molecular docking, and microbiological experiments. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 323:124899. [PMID: 39094269 DOI: 10.1016/j.saa.2024.124899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 07/21/2024] [Accepted: 07/28/2024] [Indexed: 08/04/2024]
Abstract
As a type of biosurfactant, rhamnolipids (RLs) are multifunctional skin-care ingredients, and the molecular interaction of RLs with silk fibroin (SF) is a more complicated process than has long been believed. The interaction and functional properties of them, and their potential as fungicidal agents for agricultural products and as organic preservatives for cosmetics were assessed in this paper. The SF addition makes the RLs aggregation easier through the complexes formation, which decreases the applied concentration of surfactant. The results of spectroscopic analyses and molecular docking suggest that hydrogen bonding and van der Waals forces are significant contributed to the binding mechanism between the two substances. The addition of SF notably enhances the foaming capacity and stability of RLs. The certain antibacterial and antifungal properties of RLs are basically not affected by the SF addition, even the SF-RLS system demonstrates an unobvious synergistic inhibitory impact on Glomerella cingulate (GC). The results offer a theoretical framework for the utilization of RLs as natural fungicides and preservatives in presence of nutritional components, considering the properties of RLs as nontoxic, biodegradable, environmentally friendly, and good compatibility.
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Affiliation(s)
- Yutong Li
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China
| | - Yu Guo
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China
| | - Hanlu Jiang
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China
| | - Qian Zhang
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China.
| | - Jie Liu
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China.
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2
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Chen D, Lee YY, Tan CP, Wang Y, Qiu C. Pickering Foam Stabilized by Diacylglycerol-Based Solid Lipid Nanoparticles: Effect of Protein Modification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:19480-19493. [PMID: 39171455 DOI: 10.1021/acs.jafc.4c05495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/23/2024]
Abstract
Pickering foams have great potential for applications in aerated foods, but their foaming ability and physical stability are still far from satisfactory. Herein, solid lipid particles (SLNs) were fabricated by using diacylglycerol of varying acyl chain lengths with modification by a protein. The SLNs showed different crystal polymorphisms and air-water interfacial activity. C14-DAG SLN with a contact angle ∼ 79° formed aqueous foam with supreme stability and high plasticity. Whey protein isolate and sodium caseinate (0.1 wt %) considerably enhanced the foamability and interfacial activity of SLNs and promoted the packing of particles at the bubble surface. However, high protein concentration caused foam destruction due to the competitive adsorption effect. β-sheet increased in protein after adsorption and changed the polymorphism and thermodynamic properties of SLN. The foam collapsing behaviors varied in the presence of protein. The results gave insights into fabricating ultrastable aqueous foams by using high-melting DAG particles. The obtained foams demonstrated good temperature sensitivity and plasticity, which showed promising application prospects in the food and cosmetic fields.
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Affiliation(s)
- Dechu Chen
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yee Ying Lee
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300 Serdang, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
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3
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Assiri AA, Glover K, Mishra D, Waite D, Vora LK, Thakur RRS. Block copolymer micelles as ocular drug delivery systems. Drug Discov Today 2024; 29:104098. [PMID: 38997002 DOI: 10.1016/j.drudis.2024.104098] [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: 02/27/2024] [Revised: 06/07/2024] [Accepted: 07/06/2024] [Indexed: 07/14/2024]
Abstract
Block copolymer micelles, formed by the self-assembly of amphiphilic polymers, address formulation challenges, such as poor drug solubility and permeability. These micelles offer advantages including a smaller size, easier preparation, sterilization, and superior solubilization, compared with other nanocarriers. Preclinical studies have shown promising results, advancing them toward clinical trials. Their mucoadhesive properties enhance and prolong contact with the ocular surface, and their small size allows deeper penetration through tissues, such as the cornea. Additionally, copolymeric micelles improve the solubility and stability of hydrophobic drugs, sustain drug release, and allow for surface modifications to enhance biocompatibility. Despite these benefits, long-term stability remains a challenge. In this review, we highlight the preclinical performance, structural frameworks, preparation techniques, physicochemical properties, current developments, and prospects of block copolymer micelles as ocular drug delivery systems.
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Affiliation(s)
- Ahmad A Assiri
- School of Pharmacy, Queen's University Belfast, Medical Biology Centre, Belfast, UK; Department of Pharmacognosy, College of Pharmacy, Najran University, Najran, Saudi Arabia
| | - Katie Glover
- School of Pharmacy, Queen's University Belfast, Medical Biology Centre, Belfast, UK
| | - Deepakkumar Mishra
- School of Pharmacy, Queen's University Belfast, Medical Biology Centre, Belfast, UK
| | - David Waite
- School of Pharmacy, Queen's University Belfast, Medical Biology Centre, Belfast, UK
| | - Lalitkumar K Vora
- School of Pharmacy, Queen's University Belfast, Medical Biology Centre, Belfast, UK.
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4
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Li W, Zhu L, Zhang W, Han C, Li P, Jiang J. Foam and fluid properties of purified saponins and non-purified water extracts from Camellia oleifera cake (by-product). Food Chem 2024; 440:138313. [PMID: 38159317 DOI: 10.1016/j.foodchem.2023.138313] [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: 09/10/2023] [Revised: 12/10/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
The physicochemical and foam properties of non-purified water extracts (WE) and purified tea saponins (TS) from Camellia oleifera cake (byproduct) were compared. WE showed different fluid properties at equal saponin concentrations (1.0 wt%) compared to TS. Particularly, it exhibited limited micelle size (average 434.1 nm), effective viscosity (0.15 Pa·s), and surface tension (43.9 mN/m) independently of pH. Moreover, the foam properties of WE were comparable to TS and better than sodium caseinate, especially foam stability. WE foam was more stable than TS foam under pH (3-7) and heating (40-80 °C). In the presence of NaCl, sucrose, and ethanol (5-20 wt%), WE and TS were effective and had similar foam behavior. Low concentrations of sucrose (<10 wt%)/ethanol (<20 wt%) significantly increased the foam capacity, while ethanol over 30 wt% was unfavorable. WE/TS foam contributes significantly to the desired physicochemical and sensory attributes (taste, texture, and appearance) of foods.
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Affiliation(s)
- Weixin Li
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Liwei Zhu
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Weiwei Zhang
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Chunrui Han
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Pengfei Li
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Jianxin Jiang
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China.
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5
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Han Y, Zhu L, Qi X, Zhang H, Wu G. Characteristics of low‐fat whipped cream containing protein‐based fat replacers. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Ya‐Meng Han
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Ling Zhu
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Xi‐Guang Qi
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Hui Zhang
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Gang‐Cheng Wu
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
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7
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Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107039] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Interfacial properties of milk proteins: A review. Adv Colloid Interface Sci 2021; 295:102347. [PMID: 33541692 DOI: 10.1016/j.cis.2020.102347] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 12/14/2020] [Accepted: 12/14/2020] [Indexed: 12/22/2022]
Abstract
The interfacial properties of dairy proteins are of great interest to the food industry. Food manufacturing involves various environmental conditions and multiple processes that significantly alter the structure and colloidal stability of food materials. The effects of concentration, pH, heat treatment, addition of salts etc., have considerable influence on the surface activity of proteins and the mechanical properties of the interfacial protein films. Studies to date have established some understanding of the links between environmental and processing related parameters and their impacts on interfacial behavior. Improvement in knowledge may allow better design of interfacial protein structures for different food applications. This review examines the effects of environmental and processing conditions on the interfacial properties of dairy proteins with emphasis on interfacial tension dynamics, dilatational and surface shear rheological properties. The most commonly used surface analytical techniques along with relevant methods are also addressed.
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9
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Sato A, Matsumiya K, Kaneko W, Okazaki M, Matsumura Y. Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126470] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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10
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Foaming properties of different forms of caseins in aqueous systems. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00824-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Zhou Y, Huang L, Yang B, He C, Xu B. Contrastive Study of the Foaming Properties of N-Acyl Amino Acid Surfactants with Bovine Serum Albumin and Gelatin. J Oleo Sci 2021; 70:807-816. [PMID: 33967168 DOI: 10.5650/jos.ess20313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A detailed study on the foamability, foam stability, foam liquid-carrying capacity, and foam morphology of two N-acyl amino acid surfactants with bovine serum albumin (BSA) and gelatin were performed by foam scanning. The results showed that the foamability of the mixed system increased gradually and then tended to be stable with increasing surfactant concentration. The foamability of the high-concentration BSA system was stronger than that of the low-concentration BSA system. The foamability and foam stability of sodium N-lauroyl phenylpropanoic acid (N-C12P)/BSA were better than those of sodium N-lauroyl propylamino acid (N-C12A)/BSA, and the foamability and foam stability of N-C12A/gelatin was better than those of N-C12P/gelatin. The liquid-carrying capacity of the foam initially increased and then decreased with increasing time, and the maximum liquid-carrying capacity increased with increasing surfactant concentration. When the concentration of the surfactant was 8 mM, the drainage rate of N-C12A/protein was higher than that of N-C12P/protein. The morphology of the bubble gradually changed from spherical to polyhedron and the number of bubbles gradually decreased with time increasing. Differences in surfactant structure and protein type had an important effect on the number and area of foam.
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Affiliation(s)
- Yawen Zhou
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Luyang Huang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Bo Yang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Chengxuan He
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
| | - Baocai Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University
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12
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Qin Y, Cheng M, Wang L, Huang M, Wang J, Wang C. Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yusi Qin
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Ming Cheng
- Qingdao Research Institute of Husbandry and Veterinary Qingdao266100China
| | - Linlin Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Mengyao Huang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Jianmin Wang
- College of Animal Science and Veterinary Medicine Shandong Agricultural University Taian271018China
| | - Cunfang Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
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13
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Ho TM, Bhandari BR, Bansal N. Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Crit Rev Food Sci Nutr 2021; 62:4800-4820. [PMID: 33527840 DOI: 10.1080/10408398.2021.1879002] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
For many dairy products such as cappuccino-style beverages, the top foam layer determines the overall product quality (e.g. their appearance, texture, mouthfeel and coffee aroma release rate) and the consumer acceptance. Proteins in milk are excellent foaming agents, but the foaming properties of milk are greatly affected by several factors such as the protein content, ratio of caseins to whey proteins, casein micelle size, pH, minerals, proteolysis, presence of low molecular weight compounds (lipids and their hydrolyzed products) and high molecular weight compounds (polysaccharides); milk processing conditions (e.g. homogenization, heat treatment and aging); and foaming method and temperature. These factors either induce changes in the molecular structure, charge and surface activity of the milk proteins; or interfere and/or compete with milk proteins in the formation of highly viscoelastic film to stabilize the foam. Some factors affect the foamability while others determine the foam stability. In this review, functionality of milk proteins in the production and stabilization of liquid foam, under effects of these factors is comprehensively discussed. This will help to control the foaming process of milk on demand for a particular application, which still is difficult and challenging for researchers and the dairy industry.
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Affiliation(s)
- Thao M Ho
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Bhesh R Bhandari
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Nidhi Bansal
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
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14
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İnce Coşkun AE, Özdestan Ocak Ö. Foaming behavior of colloidal whey protein isolate micro-particle dispersions. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125660] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Influence of the degree of esterification of soluble soybean polysaccharide on the stability of acidified milk drinks. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106052] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Peng D, Jin W, Arts M, Yang J, Li B, Sagis LM. Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105955] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Advances in food emulsions and foams: reflections on research in the neo-Pickering era. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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18
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Hettiarachchi CA, Voronin GL, Harte FM. Spray drying of high pressure jet-processed condensed skim milk. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Kern L, Fabre O, Scher J, Petit J. Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14283] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Loïc Kern
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
| | - Olivier Fabre
- Agria Grand Est 2 rue du Doyen Marcel Roubault, Bâtiment Géologie54505 Vandoeuvre‐lès‐Nancy France
| | - Joël Scher
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
| | - Jeremy Petit
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
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20
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Study on foaming properties of N-acyl amino acid surfactants: Sodium N-acyl glycinate and sodium N-acyl phenylalaninate. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.01.073] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Hettiarachchi CA, Corzo-Martínez M, Mohan MS, Harte FM. Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.06.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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22
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Foam and thin films of hydrophilic silica particles modified by β-casein. J Colloid Interface Sci 2018; 513:357-366. [DOI: 10.1016/j.jcis.2017.11.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2017] [Revised: 11/04/2017] [Accepted: 11/07/2017] [Indexed: 12/27/2022]
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23
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Chen M, Feijen S, Sala G, Meinders M, van Valenberg H, van Hooijdonk A, van der Linden E. Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Morales R, Martinez M, Pilosof A. Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties. Colloids Surf B Biointerfaces 2017; 159:501-508. [DOI: 10.1016/j.colsurfb.2017.08.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 08/02/2017] [Accepted: 08/10/2017] [Indexed: 01/05/2023]
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25
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26
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Interfacial properties, thin film stability and foam stability of casein micelle dispersions. Colloids Surf B Biointerfaces 2016; 149:56-63. [PMID: 27721166 DOI: 10.1016/j.colsurfb.2016.10.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 10/04/2016] [Accepted: 10/05/2016] [Indexed: 11/20/2022]
Abstract
Foam stability of casein micelle dispersions (CMDs) strongly depends on aggregate size. To elucidate the underlying mechanism, the role of interfacial and thin film properties was investigated. CMDs were prepared at 4°C and 20°C, designated as CMD4°C and CMD20°C. At equal protein concentrations, foam stability of CMD4°C (with casein micelle aggregates) was markedly higher than CMD20°C (without aggregates). Although the elastic modulus of CMD4°C was twice as that of CMD20°C at 0.005Hz, the protein adsorbed amount was slightly higher for CMD20°C than for CMD4°C, which indicated a slight difference in interfacial composition of the air/water interface. Non-linear surface dilatational rheology showed minor differences between mechanical properties of air/water interfaces stabilized by two CMDs. These differences in interfacial properties could not explain the large difference in foam stability between two CMDs. Thin film analysis showed that films made with CMD20°C drained to a more homogeneous film compared to films stabilized by CMD4°C. Large casein micelle aggregates trapped in the thin film of CMD4°C made the film more heterogeneous. The rupture time of thin films was significantly longer for CMD4°C (>1h) than for CMD20°C (<600s) at equal protein concentration. After homogenization, which broke down the aggregates, the thin films of CMD4°C became much more homogeneous, and both the rupture time of thin films and foam stability decreased significantly. In conclusion, the increased stability of foam prepared with CMD4°C appears to be the result of entrapment of casein micelle aggregates in the liquid films of the foam.
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27
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Zou Y, Wan Z, Guo J, Wang J, Yin S, Yang X. Modulation of the surface properties of protein particles by a surfactant for stabilizing foams. RSC Adv 2016. [DOI: 10.1039/c6ra12569g] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, a detailed investigation into the behavior of foams stabilized by mixtures of zein/TA colloidal particles (ZTP) with a conventional anion surfactant (sodium dodecyl sulfate, SDS) has been made.
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Affiliation(s)
- Yuan Zou
- Food Protein Research and Development Center
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Zhili Wan
- Food Protein Research and Development Center
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Jian Guo
- Food Protein Research and Development Center
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Jinmei Wang
- Food Protein Research and Development Center
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Shouwei Yin
- Food Protein Research and Development Center
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
- P. R China
| | - Xiaoquan Yang
- Food Protein Research and Development Center
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
- P. R China
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