1
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Su X, Lai H, Chen S, Chen H, Wang X, Shen B, Yue P. Raspberry-liked Pickering emulsions based inulin microparticles for enhanced antibacterial performance of essential oils. Int J Biol Macromol 2024; 271:132224. [PMID: 38821807 DOI: 10.1016/j.ijbiomac.2024.132224] [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: 12/25/2023] [Revised: 04/12/2024] [Accepted: 05/07/2024] [Indexed: 06/02/2024]
Abstract
Pickering emulsions seem to be an effective strategy for encapsulation and stabilization of essential oils. In this work, a novel raspberry-liked Pickering emulsion (RPE) loading Mosla chinensis 'Jiangxiangru' essential oil (MJO) was successfully engineered by using ethyl lauroyl arginate (ELA) decorated nanosilica (ELA-NS) as particles emulsifier. And the ELA-NS-stabilized MJO Pickering emulsion (MJO-RPE) was further prepared into inulin-based microparticles (MJO-RPE-IMP) by spray-drying, using inulin as matrix formers. The concentration of ELA-NS could affect the formation and stabilization of MJO-RPE, and the colloidal behavior of ELA-NS could be modulated at the interfaces with concentration of ELA, thus providing unique role on stabilization of MJO-RPE. The results indicated that the MJO-RPE stabilized ELA-NS with 2 % NS modified by 0.1 % ELA had long-term stability. MJO-RPE exhibited a raspberry-liked morphology on the surface, attributed to ELA-NS covered in the droplet surface. The inulin-based matrix formers could effectively prevent MJO-RPE from agglomeration or destruction during spray-drying, and 100 % concentration of inulin based microparticles formed large composite particles with high loading capacity (98.54 ± 1.11 %) and exhibited superior thermal stability and redispersibility of MJO-RPE. The MJO-RPE exhibited strong antibacterial efficacy against Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Pseudomonas aeruginosa (P. aeruginosa), owing to the adhesion to bacterial membrane dependent on the raspberry-liked surface of MJO-RPE, whose minimum inhibitory concentration (MIC) of the above three bacteria were (0.3, 0.45, and 1.2 μL/mL), respectively, lower than those (0.45, 0.6 and 1.2 μL/mL) of MJO. Therefore, the Pickering emulsion composite microparticles seemed to be a promising strategy for enhancing the stability and antibacterial activity of MJO.
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Affiliation(s)
- Xiaoyu Su
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Huazhang Lai
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Shuiyan Chen
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Hongxin Chen
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Xinmin Wang
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Baode Shen
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China.
| | - Pengfei Yue
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China.
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2
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Cheng T, Tian Y, Liu C, Yang H, Wang Z, Xu M, Guo Z, Zhou L. Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes. Int J Biol Macromol 2024; 269:131770. [PMID: 38688793 DOI: 10.1016/j.ijbiomac.2024.131770] [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: 01/21/2024] [Revised: 04/08/2024] [Accepted: 04/20/2024] [Indexed: 05/02/2024]
Abstract
Poor storage stability limits the application of liquid diabetes formula food for special medical purposes (L-D-FSMP) in maintaining blood sugar stability in diabetic patients. This work aims to improve the stability of L-D-FSMP by adjusting the ratio of xanthan gum (XG) and carrageenan (CG) in casein (CA)-XG-CG ternary complex. The centrifugal sedimentation rate results showed that the compound ratio of XG and CG had a greater impact on L-D-FSMP storage stability. Transmission electron microscopy (TEM) results showed that the combination of CA, XG and CG occurred. Fourier transform infrared spectroscopy (FTIR) results showed that CA, XG and CG were mainly combined through hydrogen bonds and ionic bonds to form a CA-XG-CG ternary complex. When the ratio of XG and CG was 1:1, the number of disulfide bonds was the largest. The results of three-phase contact angle and emulsifying ability confirmed that when the ratio of XG and CG was 1:1, CA-XG-CG had the strongest emulsifying ability. The particle size distribution and zeta-potential results showed that when the ratio of XG and CG was 1:1, L-D-FSMP had the narrowest particle size distribution range and the strongest stability. These results may provide valuable information for the production of stable L-D-FSMP.
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Affiliation(s)
- Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yachao Tian
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hong Yang
- Libang Clinical Nutrition Co., Ltd., Xi'an, Shanxi 710065, China
| | - Zhongjiang Wang
- Agricultural Products Processing Design Institute, Hainan Academy of Agricultural Sciences, Haikou, Hainan 571100, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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3
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Sharkawy A, Rodrigues AE. Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives. Carbohydr Polym 2024; 332:121900. [PMID: 38431409 DOI: 10.1016/j.carbpol.2024.121900] [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: 10/14/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 03/05/2024]
Abstract
Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications.
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Affiliation(s)
- Asma Sharkawy
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal.
| | - Alírio E Rodrigues
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
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4
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Gao Y, He W, Zhao Y, Yao Y, Chen S, Xu L, Wu N, Tu Y. The Effect of Ionic Strength on the Formation and Stability of Ovalbumin-Xanthan Gum Complex Emulsions. Foods 2024; 13:218. [PMID: 38254519 PMCID: PMC10814777 DOI: 10.3390/foods13020218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Revised: 01/05/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
Protein-polysaccharide complexes have been widely used to stabilize emulsions, but the effect of NaCl on ovalbumin-xanthan gum (OVA-XG) complex emulsions is unclear. Therefore, OVA-XG complex emulsions with different XG concentrations at pH 5.5 were prepared, and the effects of NaCl on them were explored. The results indicated that the NaCl significantly affected the interaction force between OVA-XG complexes. The NaCl improved the adsorption of proteins at the oil-water interface and significantly enhanced emulsion stability, and the droplet size and zeta potential of the emulsion gradually decreased with increasing NaCl concentrations (0-0.08 M). In particular, 0.08 M NaCl was added to the OVA-0.2% XG emulsion, which had a minimum droplet size of 18.3 μm. Additionally, XG as a stabilizer could improve the stability of the emulsions, and the OVA-0.3% XG emulsion also exhibited good stability, even without NaCl. This study further revealed the effects of NaCl on emulsions, which has positive implications for the application of egg white proteins in food processing.
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Affiliation(s)
- Yuanxue Gao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
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5
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Cai X, Du X, Zhu G, Shi X, Chen Q. Fabrication of carboxymethyl starch/xanthan gum combinations Pickering emulsion for protection and sustained release of pterostilbene. Int J Biol Macromol 2023; 248:125963. [PMID: 37487995 DOI: 10.1016/j.ijbiomac.2023.125963] [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: 05/24/2023] [Revised: 07/18/2023] [Accepted: 07/21/2023] [Indexed: 07/26/2023]
Abstract
Carboxymethyl starch (CMS)/xanthan gum (XG) combinations with different ratios (CMS/XG: 1/1, 3/1, 5/1, 7/1, 9/1, w/w) were used as Pickering emulsion delivery systems to encapsulate pterostilbene (PTS) to improve its stability. The results showed that the Pickering emulsion prepared using CMS/XG combinations could effectively encapsulate PTS. When the mass ratio of CMS to XG was 1:1, the encapsulation efficiency reached 91.20 %. The spherical particles in the PTS emulsion were dissociated and homogenous. The results of backscattered light experiments and storage stability studies showed that the PTS emulsion system prepared using CMS/XG was uniform and stable, with no obvious phase separation or emulsion droplet coalescence. With an increase in the mass ratio of XG, the water distribution in the emulsion became more evenly distributed, and the aggregation of droplets was reduced. The PTS emulsion prepared using CMS/XG improved the storage retention percentage of PTS. The cumulative release of PTS in the simulated gastric fluid was significantly lower than that in simulated intestinal fluid. The Pickering emulsion prepared using CMS/XG combinations can be used as a delivery system for functional foods and help to develop an efficient and reliable release system for hydrophobic bioactive substances.
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Affiliation(s)
- Xuran Cai
- College of Biology and Food Engineering, Hefei Normal University, Hefei 230601, China
| | - Xianfeng Du
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China.
| | - Guilan Zhu
- College of Biology and Food Engineering, Hefei Normal University, Hefei 230601, China
| | - Xiaming Shi
- College of Biology and Food Engineering, Hefei Normal University, Hefei 230601, China
| | - Qianying Chen
- College of Biology and Food Engineering, Hefei Normal University, Hefei 230601, China
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6
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Frempong KEB, He G, Kuang M, Jun P, Xue M, Wei Y, Zhou J. Improvement of amphipathic properties with molecular structure unfolding and activation of cottonseed protein as ultra stable and safe emulsifier by deamidation. Int J Biol Macromol 2023; 247:125802. [PMID: 37442501 DOI: 10.1016/j.ijbiomac.2023.125802] [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: 02/03/2023] [Revised: 06/16/2023] [Accepted: 07/10/2023] [Indexed: 07/15/2023]
Abstract
By-product cottonseed proteins are excellent options for numerous applications due to their superior properties and lower cost. However, its complex folded structure and large molecular weight lead to lower reactivity and insufficient amphiphilicity. Cottonseed protein isolate (CPI) is less-soluble in water. Therefore, we improved the amphiphilicity of CPI with associated hydrolysis, molecular structure unfolding, and activation by alkaline-induced deamidation (at 24, 36, and 72 h) and produced three cottonseed protein hydrolysates CPH 24, 36, and 72. FTIR/UV-CD measurements confirmed the conformational changes and conversion of the structural content. Particle size decreased 2503.4-771.8 nm, while surface hydrophobicity (133.5-326.7), carboxyl content (1.13 × 10־3-2.09 × 10־3), and flexibility increased, signifying hydrolysis, unfolding, and amphiphilicity improvement. Longer deamidation (CPH 72) exhibited the best properties, its prepared emulsions were long-term stable under all the environmental stresses without visible phase separation after at least 40 days of storage except at pH 4. Compared to CPI, it had smaller droplets (939.3-264.9 nm) and larger absolute ζ-potential (-26.5 to -58.0 mV). From the in-vitro cytotoxicity test, deamidated CPI is extremely safer than commonly used synthetic surfactants. This research provides a new method for producing multifunctional emulsifiers from CPI, which could be utilized in the development of functional foods/non-foods.
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Affiliation(s)
- Kwame Eduam Baiden Frempong
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China
| | - Guiqiang He
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China
| | - Meng Kuang
- Institute of Cotton Research of Chinese Academy of Agricultural Sciences/National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, Anyang, Henan 455000, PR China.
| | - Peng Jun
- Sanya National Nanfan Research Institute, Chinese Academy of Agricultural Sciences, Sanya, Hainan 572024, PR China
| | - Min Xue
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, 100081, Beijing, PR China
| | - Yanxia Wei
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China.
| | - Jian Zhou
- Engineering Research Center of Biomass Materials, Ministry of Education, School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, PR China.
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7
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Zhou W, Cai Z, Zhang R, Hu K, Wu F, Hu Y, Huang C, Chen Y. Preparation and emulsification properties of cationic starch-xanthan gum composite nanoparticles. Food Chem 2023; 421:136143. [PMID: 37094403 DOI: 10.1016/j.foodchem.2023.136143] [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: 11/21/2022] [Revised: 04/03/2023] [Accepted: 04/09/2023] [Indexed: 04/26/2023]
Abstract
In this work, nanoparticles were prepared by the composite of cationic starch (CS) and xanthan gum (XG) through gelatinization and alcohol precipitation for the first time. Physicochemical properties, micromorphology, and emulsification properties of CS/XG nanoparticles were measured. SEM showed that after compositing with XG, the diameter size of the CS/XG nanoparticles was increased from about 50 nm to 150-300 nm. FT-IR, XRD and 13C CP/MAS NMR confirmed that XG was successfully complexed with CS. Besides, the visual observation indicated emulsions stabilized by CS/XG nanoparticles had excellent storage and thermal properties. Additionally, the rheological and stability results of emulsions show that pH and NaCl had effects on the rheological and stability properties of emulsions, which means that the prepared emulsions had environmental responsiveness. Thus, this work provides an efficient method to prepare CS and GX composite nanoparticles with efficient emulsifying properties.
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Affiliation(s)
- Wei Zhou
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Zhen Cai
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Rui Zhang
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Kun Hu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Fangfang Wu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Yong Hu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Chao Huang
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China.
| | - Yun Chen
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China.
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Yao L, Man T, Xiong X, Wang Y, Duan X, Xiong X. HPMC films functionalized by zein/carboxymethyl tamarind gum stabilized Pickering emulsions: Influence of carboxymethylation degree. Int J Biol Macromol 2023; 238:124053. [PMID: 36934825 DOI: 10.1016/j.ijbiomac.2023.124053] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023]
Abstract
Pickering emulsions are promising systems to act as carriers of active hydrophobic components, and to improve compatibility and the water vapor barrier properties of bio-based films. This study aimed to investigated the effects of cinnamon essential oil Pickering emulsions (CEOEs) using zein/carboxymethyl tamarind gum as stabilizers on the mechanical, barrier, antibacterial and antioxidant properties of Hydroxypropyl methyl cellulose (HPMC) films, and assessed the influence of carboxymethylation degree. In addition, the effect of the packaging was studied on the shelf life of cherry tomatoes. Results showed that the droplet size reduced approximately from 93.03 to 10.59 μm with the increasing degree of substitution (DS), greatly facilitating the droplet uniform distribution in film matrix. Moreover, with the addition of CEOEs, significant increase was observed with the tensile strength from 8.46 to 25.41 MPa, and the water vapor permeability decreased from 6.18 × 10-10 to 4.24 × 10-10 g·m-1·s-1·Pa-1. The films exhibited good UV barrier properties without sacrificing the transparency after adding CEO. Furthermore, the antibacterial and antioxidant activities of the prepared films have also been greatly improved. Consequently, the CEOEs was an ideal alternative for incorporation with HPMC based films for increasing the shelf life of cherry tomatoes.
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Affiliation(s)
- Lili Yao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
| | - Tao Man
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiong Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yicheng Wang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xinxin Duan
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
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9
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Niu H, Wang W, Dou Z, Chen X, Chen X, Chen H, Fu X. Multiscale combined techniques for evaluating emulsion stability: A critical review. Adv Colloid Interface Sci 2023; 311:102813. [PMID: 36403408 DOI: 10.1016/j.cis.2022.102813] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/09/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Emulsions are multiscale and thermodynamically unstable systems which will undergo various unstable processes over time. The behavior of emulsifier molecules at the oil-water interface and the properties of the interfacial film are very important to the stability of the emulsion. In this paper, we mainly discussed the instability phenomena and mechanisms of emulsions, the effects of interfacial films on the long-term stability of emulsions and summarized a set of systematic multiscale combined methods for studying emulsion stability, including droplet size and distribution, zeta-potential, the continuous phase viscosity, adsorption mass and thickness of the interfacial film, interfacial dilatational rheology, interfacial shear rheology, particle tracking microrheology, visualization technologies of the interfacial film, molecular dynamics simulation and the quantitative evaluation methods of emulsion stability. This review provides the latest research progress and a set of systematic multiscale combined techniques and methods for researchers who are committed to the study of oil-water interface and emulsion stability. In addition, this review has important guiding significances for designing and customizing interfacial films with different properties, so as to obtain emulsion-based delivery systems with varying stability, oil digestibility and bioactive substance utilization.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang 529500, Guangdong, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong, PR China
| | - Xianwei Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, PR China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China.
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10
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Santos J, Trujillo-Cayado LA, Barquero M, Calero N. Influence of Type and Concentration of Biopolymer on β-Carotene Encapsulation Efficiency in Nanoemulsions Based on Linseed Oil. Polymers (Basel) 2022; 14:4640. [PMID: 36365632 PMCID: PMC9656593 DOI: 10.3390/polym14214640] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/25/2022] [Accepted: 10/27/2022] [Indexed: 11/30/2023] Open
Abstract
Many lipophilic active substances, such as β-carotene, are sensitive to chemical oxidation. A strategy to protect these ingredients is encapsulation using nanoemulsions. This work analyzes the relationship between the physical stability and encapsulation efficiency of nanoemulsions based on linseed oil. The role of two different polysaccharides, Advanced Performance xanthan gum (APXG) or guar gum (GG) as stabilizers at different concentrations were studied to reach the required physical stability of these systems. This was investigated by means of droplet size distributions, steady-state flow curves, small amplitude oscillatory shear tests, multiple light scattering, and electronic microscopy. The overall results obtained reveal a depletion flocculation mechanism in all the APXG nanoemulsions, regardless of the concentration, and above 0.3 wt.% for GG nanoemulsions. Moreover, it has been demonstrated that enhanced physical stability is directly related to higher values of encapsulation efficiency. Thus, the nanoemulsion formulated with 0.2 wt.% GG, which presented the lowest creaming degree conditioned by depletion flocculation, showed a relative β-carotene concentration even above 80% at 21 days of aging time. In conclusion, the adequate selection of polysaccharide type and its concentration is a key point for the application of stable nanoemulsions as vehicles for active ingredients.
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Affiliation(s)
- Jenifer Santos
- Facultad de Ciencias de la Salud, Universidad Loyola Andalucía, Avda. de las Universidades s/n, 41704 Dos Hermanas, Sevilla, Spain
| | - Luis A. Trujillo-Cayado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África 7, E41007 Sevilla, Spain
| | - Marina Barquero
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África 7, E41007 Sevilla, Spain
| | - Nuria Calero
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, c/Profesor García González 1, E41012 Sevilla, Spain
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11
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Souza EM, Ferreira MR, Soares LA. Pickering emulsions stabilized by zein particles and their complexes and possibilities of use in the food industry: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107781] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Formation of cinnamon essential oil/xanthan gum/chitosan composite microcapsules basing on Pickering emulsions. Colloid Polym Sci 2022; 300:1187-1195. [PMID: 36090674 PMCID: PMC9446719 DOI: 10.1007/s00396-022-05019-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/25/2022] [Accepted: 08/26/2022] [Indexed: 12/02/2022]
Abstract
Cinnamon essential oil (CNO) is a natural and renewable antibacterial agent. However, CNO is highly volatile and unstable, which limits its practical application as a long-term and wide antibacterial agent. In order to improve the CNO stability, we have microencapsulated CNO into composite microcapsules basing on Pickering emulsion stabilized by silica (SiO2) nanoparticles. The CNO-loaded composite microcapsules possess the hybrid microcapsule shell including SiO2, xanthan gum and chitosan. Moreover, the results show that the microcapsules have spherical appearance. Microencapsulation technique effectively promotes the CNO stability, and the loaded CNO is slowly released from microcapsules. The antibacterial test indicates that the minimal inhibitory concentration of microcapsules was 2 mg mL−1 against Escherichia coli and Staphylococcus aureus, and the microcapsules can play an effective long-term antibacterial effect. Thus, Pickering emulsion templates is a convenient and effective technique to construct antibacterial essential oil-contained microcapsules, which can be used as long-term antibacterial agents.
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13
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Demulsification of (W1+W2+W3)/O Reverse Cerberus Emulsion from Vibrational Emulsification. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Yan X, He Y, Bai X, McClements DJ, Chen S, Liu X, Liu F. Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes. Food Res Int 2022; 157:111451. [PMID: 35761690 DOI: 10.1016/j.foodres.2022.111451] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 05/19/2022] [Accepted: 05/31/2022] [Indexed: 11/29/2022]
Abstract
Zein nanoparticles are commonly used as colloidal emulsifiers to form and stabilize Pickering emulsions. However, the strong surface hydrophobicity of zein nanoparticles limits their widespread application. In this study, composite colloidal emulsifiers were fabricated from zein, sodium caseinate (NaCas), and epigallocatechin gallate (EGCG). Initially, NaCas-EGCG conjugates were formed using either an alkaline or enzymatic method. The enzymatic method led to conjugates containing more EGCG and with a higher thermal stability and surface hydrophilicity. Colloidal emulsifiers were prepared using an antisolvent precipitation method that involved titrating an ethanolic zein solution into an aqueous NaCas-EGCG conjugate solution. The potential application of these emulsifiers for forming and stabilizing high internal phase emulsions (HIPEs) was then explored. The emulsification properties of the zein nanoparticles were improved after they were complexed with NaCas-EGCG conjugates. Pickering HIPEs containing closely packed polygon oil droplets were formed from the colloidal emulsifiers, even at low particle concentrations (0.3% w/v). Overall, our results show that the functional performance of zein nanoparticles can be improved by complexing them with NaCas-EGCG conjugates. The novel colloidal emulsifiers developed in this study may therefore have useful applications in the food and other industries.
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Affiliation(s)
- Xiaojia Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yiyang He
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangqi Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | | | - Shuai Chen
- School of Public Health, Wuhan University, 430071, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
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15
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Biosynthesis of exopolysaccharide from waste molasses using Pantoea sp. BCCS 001 GH: a kinetic and optimization study. Sci Rep 2022; 12:10128. [PMID: 35710936 PMCID: PMC9203581 DOI: 10.1038/s41598-022-14417-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 06/07/2022] [Indexed: 11/08/2022] Open
Abstract
The bacterium Pantoea sp. BCCS 001 GH produces an exopolysaccharide (EPS) named Pantoan through using sugar beet molasses (SBM) as an inexpensive and widely available carbon source. This study aims to investigate the kinetics and optimization of the Pantoan biosynthesis using Pantoea sp. BCCS 001 GH in submerged culture. During kinetics studies, the logistic model and Luedeking–Piret equation are precisely fit with the obtained experimental data. The response surface methodology (RSM)-central composite design (CCD) method is applied to evaluate the effects of four factors (SBM, peptone, Na2HPO4, and Triton X-100) on the concentration of Pantoan in batch culture of Pantoea sp. BCCS 001 GH. The experimental and predicted maximum Pantoan production yields are found 9.9 ± 0.5 and 10.30 g/L, respectively, and the best prediction factor concentrations are achieved at 31.5 g/L SBM, 2.73 g/L peptone, 3 g/L Na2HPO4, and 0.32 g/L Triton X-100 after 48 h of submerged culture fermentation, at 30 °C. The functional groups and major monosaccharides (glucose and galactose) of a purified Pantoan are described and confirmed by 1HNMR and FTIR. The produced Pantoan is also characterized by thermogravimetric analysis and the rheological properties of the biopolymer are investigated. The present work guides the design and optimization of the Pantoea sp. BCCS 001 GH culture media, to be fine-tuned and applied to invaluable EPS, which can be applicable in food and biotechnology applications.
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16
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Ribeiro ES, Munhoz AP, Molon BDO, Molon BDO, Farias BSD, Junior TRSC, Pinto LADA, Diaz PS. Screening Among 8 Pathovars of Xanthomonas arboricola pv pruni. Ind Biotechnol (New Rochelle N Y) 2022. [DOI: 10.1089/ind.2021.0024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Eduardo Silveira Ribeiro
- Biotechnology Unit, Technology Development Center, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
| | - Adriel Penha Munhoz
- Departament of Food Science and Technology, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
| | - Bianca de Oliveira Molon
- Departament of Food Science and Technology, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
| | - Bruna de Oliveira Molon
- Biotechnology Unit, Technology Development Center, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
| | - Bruna Silva de Farias
- School of Chemistry and Food, Federal University of Rio Grande Rio Grande, Porto Alegre, Brazil
| | | | | | - Patrícia Silva Diaz
- Biotechnology Unit, Technology Development Center, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
- Departament of Food Science and Technology, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
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17
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Relation between Droplet Size Distributions and Physical Stability for Zein Microfluidized Emulsions. Polymers (Basel) 2022; 14:polym14112195. [PMID: 35683868 PMCID: PMC9182915 DOI: 10.3390/polym14112195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 05/09/2022] [Accepted: 05/13/2022] [Indexed: 02/01/2023] Open
Abstract
Zein, a subproduct of the food industry and a protein, possesses limited applications due to its high hydrophobic character. The objective of this research was to investigate the influence of homogenization pressure and cycles on the volumetric mean diameter (D4,3), span values, and Turbiscan Stability Index (TSI) using the response surface methodology for microfluidized emulsions containing zein as a unique stabilizer. Results showed that homogenization pressure seems to be the most influential parameter to obtain enhanced physical stability and droplet size distributions, with the optimum being 20,000 psi. Interestingly, the optimum number of cycles for volumetric diameter, span value, and TSI is not the same. Although a decrease of D4,3 with number of cycles is observed (optimum three cycles), this provokes an increase of span values (optimum one cycle) due to the recoalescence effect. Since physical stability is influenced by D4,3 and span, the minimum for TSI is observed at the middle level of the cycles (2 cycles). This work highlights that not only volumetric diameter, but also span value must be taken into consideration in order to obtain stable zein emulsions. In addition, this study wants to extend the limited knowledge about zein-based emulsions processed with a Microfluidizer device.
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18
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da Silva MG, de Godoi KRR, Gigante ML, Cardoso LP, Ribeiro APB. Nanostructured lipid carriers for delivery of free phytosterols: Effect of lipid composition and chemical interesterification on physical stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128425] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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19
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Influence of xanthan gum on properties and stability of oil-in-water Pickering emulsions stabilized by zein colloidal particles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01386-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Santos J, Trujillo-Cayado LA, Carrello H, Cidade MT, Alfaro MC. Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein-diutan gum/zein-guar gum complexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2127-2134. [PMID: 34605029 DOI: 10.1002/jsfa.11554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 09/02/2021] [Accepted: 10/03/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Zein as a sole material is not suitable for technological applications since it is not flexible. A possible solution to extend the applications of zein is the formation of zein-polysaccharide complexes. As a first step, sonication parameters were optimized to obtain finer emulsions formulated with zein, rosemary essential oil as food preservative, and sunflower oil, by means of response surface methodology. After the formation of these guar- or diutan-zein complexes the rheological properties of these food emulsions were evaluated. RESULTS An increase in sonication power, sonication time and cycles provoked a decrease in mean droplet size and a lack of recoalescence. The optimized emulsion was the starting point to form two different complexes: zein with diutan gum and zein with guar gum at different concentrations. Rheological properties as well as the microstructure observed by field emission scanning electron microscopy (FESEM) were analyzed. Interestingly, zein-guar gum complexes did not form a rheological gel; as a consequence, emulsions containing them seem to undergo a destabilization process with aging time. In contrast, emulsions formulated with zein-diutan gum presented a 3D network, observed by FESEM technique and proved by rheological measurements. CONCLUSION While emulsions containing zein-guar gum complexes did not form networks to stabilize oil droplets, zein-diutan gum complexes did. This work brings to light the importance of the selection of polysaccharide used in food emulsions formulated with zein. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jenifer Santos
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Seville, Spain
| | - Luis A Trujillo-Cayado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Seville, Spain
| | - Henrique Carrello
- i3N/CENIMAT, Department of Materials Science, Faculty of Sciences and Technology, Universidade, NOVA de Lisboa, Caparica, Portugal
| | - Maria T Cidade
- i3N/CENIMAT, Department of Materials Science, Faculty of Sciences and Technology, Universidade, NOVA de Lisboa, Caparica, Portugal
| | - Maria-Carmen Alfaro
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, Seville, Spain
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21
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Zhang Y, Liu G, Ren F, Liu N, Tong Y, Li Y, Liu A, Wu L, Wang P. Delivery of Curcumin Using Zein-Gum Arabic-Tannic Acid Composite Particles: Fabrication, Characterization, and in vitro Release Properties. Front Nutr 2022; 9:842850. [PMID: 35369080 PMCID: PMC8969573 DOI: 10.3389/fnut.2022.842850] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Accepted: 01/21/2022] [Indexed: 01/11/2023] Open
Abstract
The application of curcumin (Cur) in fat-free food is limited due to its poor water solubility, stability, and bioaccessibility. In this study, zein-gum arabic-tannic acid (zein-GA-TA) composite particles with high physical stability were fabricated to deliver Cur (ZGT-Cur). Their stability and in vitro release properties were also evaluated. The results showed that the thermal and photochemical stability of Cur was improved after loading into composite particles. Meanwhile, the retention rate of Cur in ZGT-Cur composite particles was enhanced compared with Z-Cur or ZG-Cur particles. Fourier transform infrared (FTIR) spectroscopy confirmed that the hydrogen bond within the particles was greatly enhanced after the addition of tannic acid (TA). The in vitro antioxidant activity of Cur in ZGT-Cur composite particles was higher in terms of 2,2'-azino-bis (ABTS) (93.64%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) (50.41%) compared with Z-Cur or ZG-Cur particles. The bioaccessibility of Cur in ZGT-Cur composite particles was 8.97 times higher than that of free Cur. Therefore, the particles designed in this study will broaden the application of Cur in the food industry by improving its stability and bioaccessibility.
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Affiliation(s)
- Yiquan Zhang
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Guiqiao Liu
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Fazheng Ren
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Ning Liu
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Yi Tong
- Jilin COFCO Biochemistry Co., Ltd., Changchun, China
- *Correspondence: Yi Tong
| | - Yi Li
- Jilin COFCO Biochemistry Co., Ltd., Changchun, China
| | - Anni Liu
- Jilin COFCO Biochemistry Co., Ltd., Changchun, China
| | - Lida Wu
- Jilin COFCO Biochemistry Co., Ltd., Changchun, China
| | - Pengjie Wang
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
- Pengjie Wang
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22
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Maillard-Type Protein-Polysaccharide Conjugates and Electrostatic Protein-Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications. Gels 2022; 8:gels8020135. [PMID: 35200516 PMCID: PMC8871776 DOI: 10.3390/gels8020135] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 02/17/2022] [Accepted: 02/18/2022] [Indexed: 12/29/2022] Open
Abstract
Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive ingredient delivery systems include emulsion (conventional emulsion, nanoemulsion, multiple emulsion, multilayered emulsion, and Pickering emulsion), microcapsule, hydrogel, and nanoparticle-based delivery systems. This review highlights the applications of protein–polysaccharide-based delivery vehicles in common bioactive ingredients including polyphenols, food proteins, bioactive peptides, carotenoids, vitamins, and minerals. The loaded food bioactive ingredients exhibited enhanced physicochemical stability, bioaccessibility, and sustained release in simulated gastrointestinal digestion. However, limited research has been conducted in determining the in vivo oral bioavailability of encapsulated bioactive compounds. An in vitro simulated gastrointestinal digestion model incorporating gut microbiota and a mucus layer is suggested for future studies.
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23
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Yu J, Wang Y, Li D, Wang LJ. Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107113] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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24
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Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112595] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Li M, He S. Utilization of zein-based particles in Pickering emulsions: A review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2015377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ming Li
- College of Food Science and Engineering, Tonghua Normal University, Tonghua, Jilin, PR China
- Development Engineering Center of Edible Plant Resources of Changbai Mountain, Tonghua Normal University, Tonghua, Jilin, PR China
| | - Shudong He
- Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, PR China
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26
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Sharkawy A, Silva AM, Rodrigues F, Barreiro F, Rodrigues A. Pickering emulsions stabilized with chitosan/collagen peptides nanoparticles as green topical delivery vehicles for cannabidiol (CBD). Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127677] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Sim SYJ, SRV A, Chiang JH, Henry CJ. Plant Proteins for Future Foods: A Roadmap. Foods 2021; 10:1967. [PMID: 34441744 PMCID: PMC8391319 DOI: 10.3390/foods10081967] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/16/2021] [Accepted: 08/19/2021] [Indexed: 12/19/2022] Open
Abstract
Protein calories consumed by people all over the world approximate 15-20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein-polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.
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Affiliation(s)
- Shaun Yong Jie Sim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Akila SRV
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Jie Hong Chiang
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117596, Singapore
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28
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Liu C, Fan L, Yang Y, Jiang Q, Xu Y, Xia W. Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106731] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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29
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Santos J, Trujillo-Cayado LA, Alcaide MDÁ, Alfaro MDC. Impact of Microfluidization on the Emulsifying Properties of Zein-Based Emulsions: Influence of Diutan Gum Concentration. MATERIALS 2021; 14:ma14133695. [PMID: 34279265 PMCID: PMC8269792 DOI: 10.3390/ma14133695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 06/18/2021] [Accepted: 06/30/2021] [Indexed: 11/17/2022]
Abstract
Microfluidization is a preparation method that can be used to obtain emulsions with submicron droplet sizes. The first objective of this study was to evaluate the influence of homogenization pressure and cycles on droplet sizes using response surface methodology. Secondly, the influence of the diutan gum concentration incorporated in the optimized emulsion on rheological properties, microstructure, and physical stability was investigated. Taking the response surface analysis into account, the emulsion processed at 20,000 psi after four cycles seemed to show the smallest Sauter diameter values. Hence, this emulsion was the starting point to incorporate diutan gum. Interestingly, the formation of a 3D network in the emulsion, observed by FESEM, was provoked by diutan gum. The emulsion formulated with 0.4 wt.% of diutan gum presented rheological gel properties and enhanced physical stability. This work highlights the importance of selecting optimized processing variables using the microfluidization technique and extends the knowledge of using diutan gum in combination with zein.
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Affiliation(s)
- Jenifer Santos
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África, 7, E41011 Sevilla, Spain;
- Correspondence: (J.S.); (M.d.C.A.)
| | - Luis A. Trujillo-Cayado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África, 7, E41011 Sevilla, Spain;
| | - María del Águila Alcaide
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, c/Profesor García González, 1, E41012 Sevilla, Spain;
| | - María del Carmen Alfaro
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, c/Profesor García González, 1, E41012 Sevilla, Spain;
- Correspondence: (J.S.); (M.d.C.A.)
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Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111621] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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31
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Huang M, Wang Y, Ahmad M, Ying R, Wang Y, Tan C. Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin. Food Chem 2021; 357:129732. [PMID: 33872869 DOI: 10.1016/j.foodchem.2021.129732] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/08/2021] [Accepted: 03/26/2021] [Indexed: 11/25/2022]
Abstract
The stabilizing effect of pecan protein (PP)/xanthan gum (XG) complex on the Pickering high internal phase emulsion (HIPE) has been examined in this study. Shear viscosity of HIPEs increased with respect to XG concentration due to the formation of hydrogen bonds between PP and XG. Confocal laser scanning microscopy (CLSM) imaging showed fairly even distribution and polygonal shapes of oil droplets (30-70 μm). When used to encapsulate quercetin, this Pickering HIPE exhibited high retention rate and improved gel strength. Furthermore, the interface film of PP/XG on oil-water interface contributed to the high retention of quercetin in Pickering HIPEs when exposure to heat, iron ions, and hydrogen peroxide in aqueous phase. The bioaccessibility of quercetin after in vitro simulated digestion were also improved by HIPE encapsulation than that in oil. To conclude, PP/XG complex stabilized HIPEs may be suitable delivery systems for improving colloidal stability and bioaccessibility of hydrophobic bioactives.
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Affiliation(s)
- Meigui Huang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yu Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Mehraj Ahmad
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Ruifeng Ying
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yaosong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Chen Tan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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32
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A Novel Method for Stabilizing Zein Gel Particles to Salt Ion-Induced Aggregation. Molecules 2021; 26:molecules26051458. [PMID: 33800207 PMCID: PMC7975981 DOI: 10.3390/molecules26051458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/26/2021] [Accepted: 03/04/2021] [Indexed: 12/18/2022] Open
Abstract
The destabilization of zein gel particles by salt ions seriously limits their practical application. In this study, zein gel particles exhibiting excellent stability to salt ions were developed by grafting gum arabic with tannic acid. Gum arabic (GA) was first coated onto the surface of zein gel particles, followed by addition of tannic acid to further reinforce non-covalent cross-linking between GA and the zein gel particle surface. The stability of the gel particle dispersions was characterized by Turbiscan analysis, gel particle diameter changes and visual inspection of phase separation. The tannic acid-treated zein–GA gel particles were highly protected from precipitation or aggregation in the presence of NaCl (0–3 mol/L) at different pH values (4.0, 7.0 or 8.5). The gel particles prepared in this study will therefore have broader applicability in different pH and salt ions ion environments.
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33
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Chaudhari AK, Singh VK, Das S, Dubey NK. Nanoencapsulation of essential oils and their bioactive constituents: A novel strategy to control mycotoxin contamination in food system. Food Chem Toxicol 2021; 149:112019. [PMID: 33508419 DOI: 10.1016/j.fct.2021.112019] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 12/15/2020] [Accepted: 01/20/2021] [Indexed: 12/14/2022]
Abstract
Spoilage of food by mycotoxigenic fungi poses a serious risk to food security throughout the world. In view of the negative effects of synthetic preservatives, essential oils (EOs) and their bioactive constituents are gaining momentum as suitable substitute to ensure food safety by controlling mycotoxins. However, despite their proven preservative potential against mycotoxins, the use of EOs/bioactive constituents in real food system is still restricted due to instability caused by abiotic factors and negative impact on organoleptic attributes after direct application. Nanoencapsulation in this regard could be a promising approach to address these problems, since the process can increase the stability of EOs/bioactive constituents, barricades their loss and considerably prevent their interaction with food matrices, thus preserving their original organoleptic qualities. The aim of this review is to provide wider and up-to-date overview on recent advances in nanoencapsulation of EOs/bioactive constituents with the objective to control mycotoxin contamination in food system. Further, the information on polymer characteristics, nanoencapsulation techniques, factors affecting the nanoencapsulation, applications of nanoencapsulated formulations, and characterization along with the study on their release kinetics and impacts on organoleptic attributes of food are discussed. Finally, the safety aspects of nanoencapsulated formulations for their safe utilization are also explored.
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Affiliation(s)
- Anand Kumar Chaudhari
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Vipin Kumar Singh
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Somenath Das
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India.
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34
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Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications. Int J Biol Macromol 2021; 173:79-89. [PMID: 33482209 DOI: 10.1016/j.ijbiomac.2021.01.110] [Citation(s) in RCA: 96] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/10/2020] [Accepted: 01/16/2021] [Indexed: 01/08/2023]
Abstract
Exopolysaccharides (EPS) are important bioproducts produced by some genera of lactic acid bacteria. EPS are famous for their shelf-life improving properties, techno-functional enhancing abilities in food and dairy industries, besides their beneficial health effects. Furthermore, exopolysaccharides have many prospective and well-established contributions in the field of drugs and diagnostic industry. In this review, classification of EPS produced by LAB was presented. Moreover, current and potential applications of EPS in food, dairy, baking industries, cereal-based, and functional products were described. Also, some clinical and pharmaceutical applications of EPS such as intelligent drug delivery systems (microsystems and nanosystems for sustained delivery), interpenetrating polymer networks (IPNs), anticancer drug-targeting, recombinant macromolecular biopharmaceuticals, gene delivery, tissue engineering, and role of EPS in diagnostics were highlighted. Finally, future prospects concerning enhancing EPS production, minimizing costs of their production, and exploring their contribution in further applications were discussed.
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Santos J, Calero N, Trujillo-Cayado LA, Martín-Piñero MJ, Muñoz J. Processing and Formulation Optimization of Mandarin Essential Oil-Loaded Emulsions Developed by Microfluidization. MATERIALS 2020; 13:ma13163486. [PMID: 32784673 PMCID: PMC7475807 DOI: 10.3390/ma13163486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/30/2020] [Accepted: 08/03/2020] [Indexed: 11/16/2022]
Abstract
Emulsions can be used as delivery systems for bioactive ingredients for their incorporation in food products. Essential oils are natural compounds found in plants that present antioxidant and antimicrobial activity. Therefore, the main goal of this work was to develop emulsions, containing mandarin essential oil stabilized by two food-grade surfactants and guar gum, and to evaluate their physical stability. The initial droplet size of emulsions developed by microfluidization was optimized, obtaining diameters below one micron regardless of the processing conditions. However, the emulsion processed at 25,000 psi and one pass exhibited the lowest mean droplet sizes and polidispersity, and therefore, a higher stability. Different ratios of Tween 80 and Span 80 were assessed as stabilizers. Results obtained indicated that the ratio of surfactants had a significant effect on the mean droplet sizes, physical stability, and rheological properties. Thus, we found that the optimum ratio of surfactants was 75/25 (Tween80/Span80) on account of the lowest droplet mean diameters, lack of coalescence, and a low creaming rate. The rheological characterization of the stable emulsions showed a shear thinning flow behavior, and G″ (loss modulus) values higher than G′ (storage modulus) values, in all the frequency range. The rheological behavior may be governed by the guar gum, which was confirmed by field emission scanning electron microscopy (FESEM). This research can be considered as the starting point for future applications of mandarin essential oil in emulsions, which can be incorporated in products as food preservatives.
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Affiliation(s)
- Jenifer Santos
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla c/Virgen de África 7, E41011 Sevilla, Spain;
- Correspondence: (J.S.); (N.C.); Tel.: +34-954-556447 (N.C.); Fax: +34-954-556441 (N.C.)
| | - Nuria Calero
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla c/P. García González 1, E41012 Sevilla, Spain; (M.J.M.-P.); (J.M.)
- Correspondence: (J.S.); (N.C.); Tel.: +34-954-556447 (N.C.); Fax: +34-954-556441 (N.C.)
| | - Luis Alfonso Trujillo-Cayado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla c/Virgen de África 7, E41011 Sevilla, Spain;
| | - María José Martín-Piñero
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla c/P. García González 1, E41012 Sevilla, Spain; (M.J.M.-P.); (J.M.)
| | - José Muñoz
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla c/P. García González 1, E41012 Sevilla, Spain; (M.J.M.-P.); (J.M.)
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36
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Chen L, Ao F, Ge X, Shen W. Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications. Molecules 2020; 25:E3202. [PMID: 32674301 PMCID: PMC7397194 DOI: 10.3390/molecules25143202] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/14/2023] Open
Abstract
In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.
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Affiliation(s)
- Lijuan Chen
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Fen Ao
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710000, China;
| | - Xuemei Ge
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Wen Shen
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710000, China;
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