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Fan Z, Xing Y, Gao Y, San Y, Zheng L, Wang Z, Regenstein JM. Soy proteins modified using cavitation jet technology. Int J Biol Macromol 2024; 278:134988. [PMID: 39181369 DOI: 10.1016/j.ijbiomac.2024.134988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 08/07/2024] [Accepted: 08/21/2024] [Indexed: 08/27/2024]
Abstract
Soy proteins are seen as a promising alternative food source for meat with environmentally friendly properties. The problem is that the functional properties of soy proteins do not meet the needs of the food industry, and some existing modification technologies have adverse effects. Recently, cavitation jet technology (CJT) has been studied because it generates high heat, high pressure, strong shear and strong shock waves. This review summarizes the history and mechanism of cavitation jets. The energy generated during the cavitation jet process can open molecular structures, and the shock waves and microjets generated can pulverize the materials by erosion. The impact of the CJT on the morphology, structure, and functionality of soy proteins is discussed. The impact of combining CJT with other techniques on the production of soy proteins was also reviewed. The modification of proteins using two or more methods with complementary strengths, avoiding the disadvantages of certain techniques, makes the modification of proteins more effective. One of the most prominent effects is the combined treatment of cavitation jets with physical techniques. Finally, the review provides a comprehensive analysis of the application of modified soy proteins in the food industry and highlights promising avenues for future research.
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Affiliation(s)
- Zhijun Fan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze, Heilongjiang 154007, China
| | - Yuejiao Xing
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yue Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yue San
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.
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Zhao J, Chen Y, Xu S, Fang X, Yang F, Li Y. High internal phase emulsion stabilized by soy protein isolate-Rutin complex: Rheological properties, bioaccessibility and in vitro release kinetics. Int J Biol Macromol 2024; 280:135748. [PMID: 39299418 DOI: 10.1016/j.ijbiomac.2024.135748] [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: 06/07/2024] [Revised: 09/02/2024] [Accepted: 09/15/2024] [Indexed: 09/22/2024]
Abstract
High internal phase emulsions (HIPEs) are promising carrier materials for encapsulating and delivering hydrophobic bioactive compounds. By strategically adjusting the composition, particle size, or charge of HIPEs, it is possible to enhance both their stability and the bioaccessibility of hydrophobic polyphenols encapsulated within them. In this study, different soy protein isolate (SPI)-rutin (SPI-R) complexes (formed under various preheating temperatures) were used to stabilize HIPEs, while the particle size, and charge of HIPEs was further adjusted through different homogenization rates. The results demonstrated that an optimal preheating temperature of 70 °C for the complex and a homogenization rate of 15,000 rpm for HIPEs enhanced the stability of the entire emulsion system by producing more uniform and smaller droplet distribution with improved rheological properties. Furthermore, in vitro digestion experiments showed that HIPEs stabilized by the SPI-R complexes (HSR) at optimal homogenization rate had better loading efficiency (98.68 %) and bioaccessibility compared to other groups. Additionally, fitting results from release kinetics confirmed that rutin encapsulated by HSR could achieve sustained release effect. Overall, these findings suggest that HSR has great potential as an effective vehicle for delivering hydrophobic bioactive compounds like rutin within the food industry.
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Affiliation(s)
- Juyang Zhao
- College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China; Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China.
| | - Yiyu Chen
- Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China
| | - Shuo Xu
- Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China
| | - Xuwei Fang
- Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China
| | - Feiran Yang
- Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China
| | - Yuanyuan Li
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China.
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3
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Lu W, Zhang C, Li Y, Qin Z, Li X, Li Y, Zhang K. Double cross-linked chitosan sponge encapsulated with ZrO 2/soy protein isolate amyloid fibrils nanoparticles for the fluoride ion removal from water. Int J Biol Macromol 2024; 279:135520. [PMID: 39260643 DOI: 10.1016/j.ijbiomac.2024.135520] [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: 02/20/2024] [Revised: 08/25/2024] [Accepted: 09/08/2024] [Indexed: 09/13/2024]
Abstract
Fluoride ion pollution in water has become a serious threat to the water environment and human health. Adsorption is a promising means of fluoride removal, but it also faces challenges such as the difficult separation and recovery of powdered particles, the leaching of modified coatings from adsorbents, and the structural disintegration of macroscopic adsorbents. For addressing the above challenges, glutaraldehyde/polyvinyl alcohol co-crosslinked ZrSAF/chitosan spongy composites (ZrS/GPCS) were prepared by utilizing encapsulation strategies and cross-linking. ZrS/GPCS-1, ZrS/GPCS-3 and ZrS/GPCS-4 were prepared due to the different amounts of cross-linking agents. The results showed that their fluoride ion adsorption capacities were 42.02, 44.44 and 39.84 mg/g, respectively. The removal of fluoride ions by ZrS/GPCS was maintained at >80 % in the pH range of 4-10. The addition of glutaraldehyde and polyvinyl alcohol affected the contact efficiency of fluoride ions with chitosan and ZrSAF, influencing the adsorption rate and adsorption effect. Glutaraldehyde, polyvinyl alcohol and ZrSAF improved the thermal stability, mechanical properties and structural integrity of chitosan matrix. Both the chitosan matrix and the internal ZrSAF played an important role in fluoride removal, and the removal mechanisms included electrostatic interaction, hydrogen bonding, and complexation.
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Affiliation(s)
- Wenjing Lu
- School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Beijing 100083, China; Ordos Laboratory, Inner Mongolia, 017000, China
| | - Chunhui Zhang
- School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Beijing 100083, China.
| | - Yanxin Li
- School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Beijing 100083, China
| | - Zhaowei Qin
- School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Beijing 100083, China
| | - Xuezhi Li
- School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Beijing 100083, China
| | - Yiyun Li
- School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Beijing 100083, China
| | - Kefeng Zhang
- School of Civil and Environmental Engineering, University of New South Wales, Sydney, NSW 2052, Australia
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Li X, Wu M, Xia M, Salama M, Sun H, Ding L, Huang X, Shu D, Cai Z. A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white. Food Chem 2024; 449:139158. [PMID: 38608602 DOI: 10.1016/j.foodchem.2024.139158] [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: 10/10/2023] [Revised: 03/23/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024]
Abstract
This work presents a novel use of fibrous egg white protein (FEWP) in food preservation and nutraceutical applications. In this study, food-grade FEWP was used as an encapsulating material, along with chitosan (CS), to stabilize emulsions. The emulsion system was then used as a delivery system to improve the stability of retinyl acetate (RA). The structural and functional properties, as well as the stability and rheological behavior of the FEWP/CS copolymer, was investigated. The stability of RA-enriched emulsions was also evaluated. FEWP and CS stabilized emulsions exhibited smaller particle size and enhanced stability against different ionic strengths and storage periods. Additionally, RA-encapsulated emulsions stabilized by FEWP:CS (25:1 w/w) effectively inhibited apple browning. This study provides a promising strategy for delivering antioxidant components, highlighting its potential in food preservation and nutraceutical applications.
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Affiliation(s)
- Xiaomeng Li
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mengyao Wu
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Minquan Xia
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mohamed Salama
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Dairy Department, National Research Centre, Giza 12566, Egypt
| | - Haoyang Sun
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Lixian Ding
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Xi Huang
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Dewei Shu
- Zaozhuang Key Laboratory of Egg Nutrition and Health, Zaozhuang Jensur Bio-pharmaceutical Co., Ltd, Shandong 277000, China
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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Zhang Z, Zhang Z, Li X, Zhou S, Liu M, Li S, Liu H, Gao H, Zhao A, Zhang Y, Huang L, Sun J. Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis. Foods 2024; 13:1726. [PMID: 38890954 PMCID: PMC11171865 DOI: 10.3390/foods13111726] [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: 04/30/2024] [Revised: 05/22/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
Prickly ash peel oleoresin (PPO) is a highly concentrated oil of Prickly ash essential oil and has a stronger aroma. However, its low water solubility, high volatility, difficulty in transport and storage, and decomposition by light, heat, and oxygen limit its wider application. To solve this problem, this study used freeze-drying or spray-drying, with soybean protein isolate (SPI) or gum Arabic (GA), combined with aqueous maltodextrin (MD) as the encapsulating agents to prepare four types of PPO microcapsules (POMs). Spray-dried microcapsules with GA as the encapsulating agent achieved a high encapsulation efficiency (EE) of 92.31 ± 0.31%, improved the thermal stability of the PPO, and had spherical morphology. (Headspace solid-phase microextraction/gas chromatography-mass spectrometry) HS-SPME/GC-MS detected 41 volatile compounds in PPO; of these, linalool, β-myrcene, sabinene, and D-limonene were identified as key flavor components. Principal component analysis (PCA) effectively distinguished the significant differences in flavor between PPO, spray-dried SPI/MD microcapsules (SS), and spray-dried GA/MD microcapsules (SG). During 15 days of air-exposure, the loss of flavor from SG (54.62 ± 0.54%) was significantly lower than PPO (79.45 ± 1.45%) and SS (57.55 ± 0.36%). During the air-exposure period, SG consistently had the highest antioxidant capacity, making it desirable for PPO packaging, and expanding its potential applications within the food industry.
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Affiliation(s)
- Zhiran Zhang
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (Z.Z.); (Z.Z.); (S.Z.); (M.L.); (S.L.); (H.L.); (A.Z.)
| | - Ziyan Zhang
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (Z.Z.); (Z.Z.); (S.Z.); (M.L.); (S.L.); (H.L.); (A.Z.)
| | - Xichao Li
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System (Qingdao), College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China;
| | - Sen Zhou
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (Z.Z.); (Z.Z.); (S.Z.); (M.L.); (S.L.); (H.L.); (A.Z.)
| | - Mengkai Liu
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (Z.Z.); (Z.Z.); (S.Z.); (M.L.); (S.L.); (H.L.); (A.Z.)
| | - Shengxin Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (Z.Z.); (Z.Z.); (S.Z.); (M.L.); (S.L.); (H.L.); (A.Z.)
| | - He Liu
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (Z.Z.); (Z.Z.); (S.Z.); (M.L.); (S.L.); (H.L.); (A.Z.)
| | - Hui Gao
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (Z.Z.); (Z.Z.); (S.Z.); (M.L.); (S.L.); (H.L.); (A.Z.)
| | - Aiyun Zhao
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (Z.Z.); (Z.Z.); (S.Z.); (M.L.); (S.L.); (H.L.); (A.Z.)
| | - Yongchang Zhang
- LIHOOS (Qingdao) Food Co., Ltd., Qingdao 266000, China; (Y.Z.); (L.H.)
| | - Liu Huang
- LIHOOS (Qingdao) Food Co., Ltd., Qingdao 266000, China; (Y.Z.); (L.H.)
| | - Jie Sun
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (Z.Z.); (Z.Z.); (S.Z.); (M.L.); (S.L.); (H.L.); (A.Z.)
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Gao Y, Guo Y, Ye J, Ahmad HN, Zhu J. Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose. Int J Biol Macromol 2024; 268:131998. [PMID: 38697415 DOI: 10.1016/j.ijbiomac.2024.131998] [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: 02/21/2024] [Revised: 04/21/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
The potential application of fish oil microcapsules as salt reduction strategies in low-salt myofibrillar protein (MP) gel was investigated by employing soy protein isolates/carboxymethyl cellulose sodium (SPI-CMC) coacervates enriched with 25 mM sodium chloride and exploring their rheological characteristics, taste perception, and microstructure. The results revealed that the SPI-CMC coacervate phase exhibited the highest sodium content under 25 mM sodium level, albeit with uneven distribution. Notably, the hydrophilic and adhesive properties of CMC to sodium facilitated the in vitro release of sodium during oral digestion, as evidenced by the excellent wettability and mucopenetration ability of CMC. Remarkably, the fish oil microcapsules incorporating SPI-CMC as the wall material, prepared at pH 3.5 with a core-to-wall ratio of 1:1, demonstrated the highest encapsulation efficiency, which was supported by the strong hydrogen bonding. Interestingly, the presence of SPI-CMC coacervates and fish oil microcapsules enhanced the interaction between MPs and strengthened the low-salt MP gel network. Coupled with electronic tongue analysis, the incorporation of fish oil microcapsules slightly exacerbated the non-uniformity of sodium distribution. This ultimately contributed to an enhanced perception of saltiness, richness, and aftertaste in low-salt protein gels. Overall, the incorporation of fish oil microcapsules emerged as an effective salt reduction strategy in low-salt MP gel.
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Affiliation(s)
- Yongfang Gao
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanjie Guo
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Professional Master's Program in Biology and Medicine, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiarui Ye
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Professional Master's Program in Biology and Medicine, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Cheng M, Tao Y, Wang C, Li A. Chitosan-coated soybean protein isolate/lecithin nanoparticles for enhancing the stability and bioaccessibility of phytosterol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4242-4250. [PMID: 38288644 DOI: 10.1002/jsfa.13307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 12/20/2023] [Accepted: 01/11/2024] [Indexed: 04/11/2024]
Abstract
BACKGROUND Phytosterols (PS) have various beneficial effects on human health, especially the property of reducing blood cholesterol. However, the low solubility and bioaccessibility of PS have greatly limited their application in functional food ingredients. RESULTS To improve the bioaccessibility and stability of PS, chitosan-coated PS nanoparticles (CS-PNP) were successfully prepared by self-assembly. The properties of CS-PNP, including size, zeta potential, encapsulation efficiency (EE) and loading amount (LA) were characterised. The optimisation of CS concentration (0.4 mg mL-1) and pH (3.5) resulted in the formation of CS-PNP with an EE of over 90% and a particle size of 187.7 nm. Due to the special properties of CS chitosan, the interaction between CS and soybean protein isolate (SPI)/lecithin (SL) led to the formation of a soluble complex. CS-PNP exhibited good stability to temperature variations but was more sensitive to salt ions. During in vitro digestion, CS efficiently maintained the stability of nanoparticles against the hydrolysis of SPI by pepsin under acidic conditions. However, these nanoparticles tended to aggregate in a neutral intestinal environment. After 3 h of in vitro digestion, the bioaccessibility of PS increased from 18.2% of free PS to 63.5% of CS-PNP. CONCLUSION Overall, these results highlight the potential of chitosan-coated nanoparticles as effective carriers for the oral administration of PS. This multilayer construction may serve as a promising for applications in food products as delivery vehicles for nutraceuticals. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ming Cheng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Ye Tao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Chunwei Wang
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, China
| | - Ao Li
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
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Qi Y, Zhang Z, Wang Y, Wu Z, Qin Z, Zhou Y, Yang X. Preparation and characterization of vitamin E microcapsules stabilized by Zein with different polysaccharides. Int J Biol Macromol 2024; 268:131975. [PMID: 38692551 DOI: 10.1016/j.ijbiomac.2024.131975] [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: 11/10/2023] [Revised: 04/17/2024] [Accepted: 04/28/2024] [Indexed: 05/03/2024]
Abstract
Vitamin E (VE) microencapsulation using a green surfactant emulsifier not only protects the active substance and is also environmentally friendly. In this study, we used alcohol ether glycoside as an emulsifier to prepare VE microcapsules using the biological macromolecule Zein and various polysaccharides. The resulting nano microcapsules exhibited a spherical structure, stable morphology, uniform size, and a >90% encapsulation efficiency. They also had good thermal stability and slow-release properties. Of these, xanthan gum/Zein-VE microcapsules were superior, with antioxidant properties up to 3.05-fold higher than untreated VE. We successfully developed VE nano microcapsules that meet eco-friendly and sustainable requirements, which may have applications in the food and pharmaceutical industries.
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Affiliation(s)
- Yunqin Qi
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Zhihui Zhang
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Yukai Wang
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Zhiyu Wu
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Ziyu Qin
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Yuan Zhou
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China.
| | - Xiuquan Yang
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China.
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Wang K, Wang Y, Cheng M, Wang Y, Zhao P, Xi X, Lu J, Wang X, Han X, Wang J. Preparation and characterization of active films based on oregano essential oil microcapsules/soybean protein isolate/sodium carboxymethyl cellulose. Int J Biol Macromol 2024; 258:128985. [PMID: 38154359 DOI: 10.1016/j.ijbiomac.2023.128985] [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: 10/24/2023] [Revised: 12/08/2023] [Accepted: 12/21/2023] [Indexed: 12/30/2023]
Abstract
This study aimed to prepare oregano essential oil microcapsules (EOMs) by the active coalescence method using gelatin and sodium alginate as wall materials and oregano essential oil (OEO) as the core material. EOMs were added to the soybean protein isolate (SPI)/sodium carboxymethyl cellulose (CMC) matrix to prepare SPI-CMC-EOM active films, and the physical and chemical features of the active films and EOMs were characterized. The results showed that the microencapsulated OEO could protect its active ingredients. Scanning electron microscopy results showed that EOMs were highly compatible with the film matrix. The solubility of active films decreased upon adding EOMs, and their ultraviolet resistance and thermal stability also improved. When the added amount of EOMs was 5 %, the active films had the best mechanical properties and the lowest water vapor permeability. The active films prepared under this condition had excellent comprehensive performance. Also, adding EOMs considerably enhanced the antioxidant of the active films and endowed them with antibacterial properties. The application of the SPI-CMC-EOM films to A. bisporus effectively delayed senescence and maintained the freshness of the postharvest A. bisporus. This study provided a theoretical foundation for the incorporation of EOMs into active films based on biological materials.
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Affiliation(s)
- Kaiyue Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yifan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yirong Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Peixin Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiumei Xi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Jinhang Lu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xin Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| | - Juan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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10
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Xu T, Li X, Wu C, Fan G, Li T, Zhou D, Zhu J, Wu Z, Hua X. Improved encapsulation effect and structural properties of whey protein isolate by dielectric barrier discharge cold plasma. Int J Biol Macromol 2024; 257:128556. [PMID: 38061529 DOI: 10.1016/j.ijbiomac.2023.128556] [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: 09/13/2023] [Revised: 11/23/2023] [Accepted: 11/30/2023] [Indexed: 12/22/2023]
Abstract
The whey protein isolate (WPI) was modified by dielectric barrier discharge cold plasma (DBD) in order to improve its encapsulation efficiency of rutin. In this work, the effect of DBD treatment on structure and physicochemical properties of WPI and the interaction between DBD-treated WPI and rutin were investigated. The results showed that the structural change of WPI leaded to the exposure of internal hydrophobic groups, increasing the interaction site with rutin. The encapsulation efficiency of DBD-treated WPI (30 kV, 30 s) on rutin was improved by 12.42 % compared with control group. The results of multispectral analysis showed that static quenching occurred in the process of interaction between DBD-treated and rutin, hydrogen bond and van der Waals force were the main forces between them. Therefore, DBD treatment can be used as a method to improve the encapsulation efficiency of WPI on hydrophobic active substances.
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Affiliation(s)
- Ting Xu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Dandan Zhou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jinpeng Zhu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Zhihao Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Xiaowen Hua
- Cixi Institute of Biomedical Engineering, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, 315201 Ningbo, China
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11
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Yu SJ, Hu SM, Zhu YZ, Zhou S, Dong S, Zhou T. Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery. Int J Biol Macromol 2023; 250:126146. [PMID: 37544563 DOI: 10.1016/j.ijbiomac.2023.126146] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 07/18/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
In this work, fabrication of soybean protein isolate (SPI)/chitosan hydrochloride (CHC) composite particles stabilized O/W Pickering emulsions using soybean oil as an oil phase was optimized by examining the effects of pH, SPI/CHC mass ratio, SPI/CHC composite particle concentration and oil phase fraction on the stability of the emulsions. The results showed that under the conditions of SPI/CHC mass ratio 1:1, pH 4 and particle concentration 2 %, the SPI/CHC composite particles could stabilize the emulsions with oil phase fraction up to 80 %. At an oil phase fraction of 60 %, the emulsions had a minimum particle size. The microstructure, storage and oxidation stabilities and rheological properties of the emulsions were determined. Using this SPI/CHC composite particle-stabilized Pickering emulsion template, citrus essential oil (CEO) Pickering emulsion (CEOP) was prepared. CEOP was found to markedly inhibit two food-related microorganisms, Staphylococcus aureus and Escherichia coli. In addition, the CEOP emulsion dilution (containing 4500 μL CEO/L) not only improved the water solubility of CEO, but also effectively retarded the browning and bacterial growth of fresh-cut apple. The SPI/CHC-stabilized Pickering emulsion template constructed in this work provides a promising alternative for the delivery of antimicrobial essential oils in the food industry.
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Affiliation(s)
- Si-Jia Yu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Shu-Min Hu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Yu-Zhu Zhu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Shaobo Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China; School of Science, Faculty of Engineering and Science, University of Greenwich, Central Avenue, Chatham ME4 4TB, UK
| | - Shuai Dong
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Tao Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
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