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Duan M, Tong C, Huang C, Tong Z, Xu J, Li D, Pang J, Zhi Z, Wu C. Enhanced stabilization of multifunctional phenolic acids-grafted chitin nanofibers for Pickering emulsions. Food Chem 2024; 440:138278. [PMID: 38157704 DOI: 10.1016/j.foodchem.2023.138278] [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: 08/22/2023] [Revised: 12/17/2023] [Accepted: 12/23/2023] [Indexed: 01/03/2024]
Abstract
The objective of this study was to develop novel functional stabilizers for Pickering emulsions using phenolic acids-grafted chitin nanofibers (phenolic acids-g-ChNF), which were fabricated by grafting ferulic acid (FA), sinapic acid (SA) and caffeic acid (CA) onto ChNF via free radical-mediated method. The Fourier transform infrared spectrum and Proton nuclear magnetic resonance showed that graft copolymerization occurred between the amino groups of ChNF and the carbonyl of the phenolic acids. Further, it was revealed that CA-g-ChNF and SA-g-ChNF possessed stronger antioxidant and antibacterial properties than the original ChNF and FA-g-ChNF. Additionally, we applied phenolic acids-g-ChNF to develop Pickering emulsions and found that SA-g-ChNF- and CA-g-ChNF-stabilized emulsions displayed reduced droplet sizes compared to FA, the main reason for which was that SA and CA had a rather close bonding relationship with ChNF. Taken together, SA-g-ChNF and CA-g-ChNF as novel multi-functional particles can be employed for facilitating the stability of Pickering emulsions.
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Affiliation(s)
- Mengxia Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Cailing Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhisheng Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingting Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Danjie Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
| | - Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, East Flanders 9000, Belgium.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
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2
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Li Y, Chen M, Ding Y, Li Y, Guo M, Zhang Y. A Pickering emulsion stabilized by Chitosan-g-Poly(N-vinylcaprolactam) microgels: Interface formation, stability and stimuli-responsiveness. Carbohydr Polym 2024; 332:121948. [PMID: 38431386 DOI: 10.1016/j.carbpol.2024.121948] [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: 11/23/2023] [Revised: 02/04/2024] [Accepted: 02/13/2024] [Indexed: 03/05/2024]
Abstract
Pickering emulsions stabilized by solid particles are more stable and environmentally friendly compared to traditional surfactants. Herein, a series of Chitosan-g-Poly(N-vinylcaprolactam) (CS-g-PNVCL) microgel particles were synthesized via a free radical surfactant-free emulsion copolymerization and the obtained particles were used to stabilize Pickering emulsions. It is found that the ratio (CS/PNVCL = 60 wt%) was optimal to produce Pickering emulsions. The microstructures of Pickering emulsions can maintain for 60 days at room temperature and this long-term stability is attributed to the CS-g-PNVCL microgel particles adsorbed at the oil-water interface. The Pickering emulsions displayed thermo-responsive characteristics when exposed to environmental stimuli. The emulsions became destabilized with an increase in pH and temperature. The droplets turned unstable and irregular due to excessive NaCl concentration, caused by electrostatic repulsion between the microgel particles. This study presents a novel way to form smart and uniform Pickering emulsions with the application potential in food, cosmetics, and drug delivery, etc.
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Affiliation(s)
- Yue Li
- School of Chemistry and Chemical Engineering, Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Mengting Chen
- School of Chemistry and Chemical Engineering, Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Yanjun Ding
- School of Chemistry and Chemical Engineering, Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Yanke Li
- School of Chemistry and Chemical Engineering, Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Mingming Guo
- School of Chemistry and Chemical Engineering, Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China.
| | - Yichuan Zhang
- School of Chemistry and Chemical Engineering, Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China.
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3
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Wang Z, Zhang M, Liang S, Li Y. Enhanced antioxidant and antibacterial activities of chitosan/zein nanoparticle Pickering emulsion-incorporated chitosan coatings in the presence of cinnamaldehyde and tea polyphenol. Int J Biol Macromol 2024; 266:131181. [PMID: 38552702 DOI: 10.1016/j.ijbiomac.2024.131181] [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: 01/07/2024] [Revised: 03/14/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
Pickering emulsions were prepared by using zein/chitosan nanoparticles as stabilizer and then incorporated into chitosan coatings. To improve the stability and performances, tea polyphenol and cinnamaldehyde (CA) were used to modulate the formation and functionalities of Pickering emulsions. The oil phase in Pickering emulsions were set at 5 % and 20 % to alter the hydrophobicity of chitosan coatings. Physical, structural, antioxidant and antibacterial activities of chitosan coatings with Pickering emulsions were characterized. Tea polyphenol significantly enhanced antioxidant capacity of chitosan coatings from 2.09 % to 57.61 % of DPPH value and from 2.63 % to 38.85 % of ABTS value. CA effectively increased the antibacterial activity of chitosan coatings against S. aureus and E. coli. Under 20 % oil content, the inhibition zones on S. aureus and E. coli increased from 3.03 ± 0.23 mm to 18.39 ± 1.22 mm and 7.66 ± 1.61 mm to 15.70 ± 1.75 mm, respectively. The preservative effect of chitosan coatings on fresh pork was further confirmed that the shelf-life of fresh pork could be extended by >4 days. These results suggested a great potential application of Pickering emulsion-incorporated chitosan coatings in the preservation of fresh pork.
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Affiliation(s)
- Zinan Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Shan Liang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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4
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He X, Lu Q. A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application. Adv Colloid Interface Sci 2024; 324:103086. [PMID: 38244533 DOI: 10.1016/j.cis.2024.103086] [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: 06/16/2023] [Revised: 10/25/2023] [Accepted: 01/05/2024] [Indexed: 01/22/2024]
Abstract
High internal phase Pickering emulsion (HIPPE) is renowned for its exceptionally high-volume fraction of internal phase, leading to flocculated yet deformed emulsion droplets and unique rheological behaviors such as shear-thinning property, viscoelasticity, and thixotropic recovery. Alongside the inherent features of regular emulsion systems, such as large interfacial area and well-mixture of two immiscible liquids, the HIPPEs have been emerging as building blocks to construct three-dimensional (3D) scaffolds with customized structures and programmable functions using an extrusion-based 3D printing technique, making 3D-printed HIPPE-based scaffolds attract widespread interest from various fields such as food science, biotechnology, environmental science, and energy transfer. Herein, the recent advances in preparing suitable HIPPEs as 3D printing inks for various applied fields are reviewed. This work begins with the stabilization mechanism of HIPPEs, followed by introducing the origin of their distinctive rheological behaviors and strategies to adjust the rheological behaviors to prepare more eligible HIPPEs as printing inks. Then, the compatibility between extrusion-based 3D printing and HIPPEs as building blocks was discussed, followed by a summary of the potential applications using 3D-printed HIPPE-based scaffolds. Finally, limitations and future perspectives on preparing HIPPE-based materials using extrusion-based 3D printing were presented.
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Affiliation(s)
- Xiao He
- Department of Chemical and Petroleum Engineering, University of Calgary, 2500 University Drive, NW, Calgary, Alberta, Canada
| | - Qingye Lu
- Department of Chemical and Petroleum Engineering, University of Calgary, 2500 University Drive, NW, Calgary, Alberta, Canada.
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5
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Lv J, Zhang Y, Jin Y, Oh DH, Fu X. Chitin nanofibers prepared by enzymatic hydrolysis: Characterization and application for Pickering emulsions. Int J Biol Macromol 2024; 254:127662. [PMID: 37884229 DOI: 10.1016/j.ijbiomac.2023.127662] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 10/06/2023] [Accepted: 10/23/2023] [Indexed: 10/28/2023]
Abstract
Chitin nanofibers (ChNFs) have a wide range of applications in numerous fields owing to their exceptional material properties and biological functionality. This research focused on producing ChNFs with diameters of 20-70 nm using chitinase and ultrasound from crayfish shells. The impact of enzymatic duration on ChNF yield and performance was investigated. Results revealed ChNFs forming a high aspect ratio network structure. Chitinase hydrolysis enhanced ChNF dispersion and yield while improving crystallinity and thermal stability without significantly altering their chemical structure. Enzymatically modified ChNF suspensions also exhibited stable rheological properties. Moreover, ChNFs showed good emulsification and emulsion stability in Pickering emulsion. The mechanism may be the effective adsorption of ChNFs at the oil-water interface, and the formation of a ChNF network in the continuous phase that prevents droplet coalescence. This study highlights that the potential of chitinase and ultrasound for the production of ChNFs and the utilization of crayfish shell waste.
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Affiliation(s)
- Jiran Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yumeng Zhang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, South Korea
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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6
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Chen S, Dima C, Kharazmi MS, Yin L, Liu B, Jafari SM, Li Y. The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food. Adv Colloid Interface Sci 2023; 321:103011. [PMID: 37826977 DOI: 10.1016/j.cis.2023.103011] [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: 03/02/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 10/14/2023]
Abstract
Although fat is one of the indispensable components of food flavor, excessive fat consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal flora. In the pursuit of a healthy diet, designing fat reducing foods by inhibiting lipid digestion and calorie intake is a promising strategy. Altering the gastric emptying rates of lipids as well as acting on the lipase by suppressing the enzymatic activity or limiting lipase diffusion via interfacial modulation can effectively decrease lipolysis rates. In this review, we provide a comprehensive overview of colloid-based strategies that can be employed to retard lipid hydrolysis, including pancreatic lipase inhibitors, emulsion-based interfacial modulation and fat substitutes. Plants-/microorganisms-derived lipase inhibitors bind to catalytic active sites and change the enzymatic conformation to inhibit lipase activity. Introducing oil-in-water Pickering emulsions into the food can effectively delay lipolysis via steric hindrance of interfacial particulates. Regulating stability and physical states of emulsions can also affect the rate of hydrolysis by altering the active hydrolysis surface. 3D network structure assembled by fat substitutes with high viscosity can not only slow down the peristole and obstruct the diffusion of lipase to the oil droplets but also impede the transportation of lipolysis products to epithelial cells for adsorption. Their applications in low-calorie bakery, dairy and meat products were also discussed, emphasizing fat intake reduction, structure and flavor retention and potential health benefits. However, further application of these strategies in large-scale food production still requires more optimization on cost and lipid reducing effects. This review provides a comprehensive review on colloidal approaches, design, principles and applications of fat reducing strategies to meet the growing demand for healthier diet and offer practical insights for the low-calorie food industry.
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Affiliation(s)
- Shanan Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Cristian Dima
- Dunarea de Jos' University of Galati, Faculty of Food Science and Engineering, "Domnească" Str. 111, Building F, Room 107, 800201, Galati, Romania
| | | | - Lijun Yin
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Bin Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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7
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Hu S, Li W, Cai Z, Tang C, Li B, Liu S, Li Y. Research progress on chitin/chitosan-based emulsion delivery systems and their application in lipid digestion regulation. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37811646 DOI: 10.1080/10408398.2023.2264392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
Excessive lipid intake is linked to an elevated risk of health problems. However, reducing lipid contents may influence food structure and flavor. Some alternatives are needed to control the lipid absorption. Emulsions are common carriers for lipids, which can control the hydrolysis and absorption of lipids. Chitin (Ch) and chitosan (CS) are natural polysaccharides with good biodegradability, biocompatibility, and unique cationic properties. They have been reported to be able to delay lipolysis, which can be regarded as one of the most promising agents that regulates lipid digestion (LiD). The application of Ch/CS and their derivatives in emulsions are summarized in this review with a focus on their performances and mechanisms for LiD regulation, aiming to provide theoretical guidance for the development of novel Ch/CS emulsions, and the regulation of LiD. A reasonable design of emulsion interface can provide its resistance to the external environment and then control LiD. The properties of emulsion interface are the key factors affecting LiD. Therefore, systematic study on the relationship between Ch/CS-based emulsion structure and LiD can not only instruct the reasonable design of emulsion interface to accurately regulate LiD, but also provide scientific guidelines for applying Ch/CS in functional food, medicine and other fields.
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Affiliation(s)
- Shanshan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Wenbo Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhi Cai
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Cuie Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
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8
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Ma Y, Lu Y, Wang Y, Gao Y, Mao L. Structural modification of zein-based oil-in-glycerol emulsion gels for improved textural and digestion behaviors. Food Funct 2023; 14:4583-4594. [PMID: 37139605 DOI: 10.1039/d3fo00834g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Zein can dissolve in glycerol, and can be developed into oil-in-glycerol emulsion gels to widen its applications. The current study focused on modulating the structures of zein-based emulsion gels by the addition of a surface active ingredient (Span 20, SP) to improve textural and digestion behaviors. Microstructural observation indicated that the addition of SP replaced zein from the oil-glycerol interface, and allowed a higher level of oil droplet aggregation. After adding SP, the gel hardness decreased from 3.43 ± 0.14 N to 1.62 ± 0.01 N, and the storage modulus also decreased with the increase of SP content. Viscoelasticity of the gels was thermo-responsive, and the presence of SP contributed to a higher recovery of the storage modulus after the heating-cooling process. The addition of SP reduced the oil-binding capacity of zein gel from 97.61 ± 0.19% to 82.00 ± 0.92% and the solvent-binding capacity from 75.97 ± 3.05% to 62.25 ± 0.22%, indicating that the zein network was weakened. Then, gels were mixed with simulated digestive juices to track the changes of gel structures and the release of free fatty acids. The addition of SP accelerated the digestion process, especially intestinal digestion. SP contributed to a higher fluorescence intensity in the digesta, which was a sign of a higher level of digestion of zein. Subsequently, the addition of SP increased the release content of free fatty acids from 4.27 ± 0.71% to 5.07 ± 1.27%. The above findings would be useful in designing zein-based functional food products with favored textural and digestion properties.
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Affiliation(s)
- Yinguo Ma
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yao Lu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yichuan Wang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Rebouças JSA, Oliveira FPS, Araujo ACDS, Gouveia HL, Latorres JM, Martins VG, Prentice Hernández C, Tesser MB. Shellfish industrial waste reuse. Crit Rev Biotechnol 2023; 43:50-66. [PMID: 34933613 DOI: 10.1080/07388551.2021.2004989] [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] [Indexed: 01/25/2023]
Abstract
The global production of aquatic organisms has grown steadily in recent decades. This increase in production results in high volumes of by-products and waste, generally considered to be of low commercial value and part of them are consequently discarded in landfills or in the sea, causing serious environmental problems when not used. Currently, a large part of the reused aquaculture waste is destined for the feed industry. This generally undervalued waste presents an important source of bioactive compounds in its composition, such as: amino acids, carotenoids, chitin and its derivatives, fatty acids and minerals. These compounds are capable of offering numerous benefits due to their bioactive properties. However, the applicability of these compounds may be opportune in several other sectors. This review describes studies that seek to obtain and apply bioactive compounds from different sources of aquaculture waste, thus adding commercial value to these underutilized biomasses.HIGHLIGHTSVolume of aquaculture industrial waste from crustaceans and mollusks.Quantity and quality of bioactive components in aquaculture waste.Applications of recovered proteins, lipids, chitin, carotenoids and minerals.Future prospects for the destination of aquaculture waste.
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Affiliation(s)
- José Stênio Aragão Rebouças
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, Brazil.,Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | | | - Alan Carvalho de Sousa Araujo
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, Brazil.,Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Helena Leão Gouveia
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Juliana Machado Latorres
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Carlos Prentice Hernández
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, Brazil.,Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Marcelo Borges Tesser
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, Brazil
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Song S, Li Y, Zhu Q, Zhang X, Wang Y, Tao L, Yu L. Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles. Int J Biol Macromol 2023; 226:61-71. [PMID: 36493922 DOI: 10.1016/j.ijbiomac.2022.12.047] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
In this paper, buckwheat protein colloidal particles (BPCPs) were prepared by heat treatment to stabilize oil-water interface. The results of particle size, surface hydrophobicity and wettability indicated that the prepared BPCPs could be used as novel Pickering emulsifier. The effects of BPCPs concentration, ionic strength and heat treatment on the structure and properties of Pickering emulsions were explored. The microstructure results showed that BPCPs could tightly coated on the surface of oil droplets to form a tight interfacial film, confirming that BPCPs could be used as an effective Pickering-like stabilizer. With the increase of BPCPs concentration, the droplet size of the Pickering emulsion gradually decreased, and the viscoelasticity and storage stability of the emulsion were effectively improved. Different from the effect of ionic strength, heat treatment was beneficial to increasing the viscoelasticity of BPCPs-stabilized Pickering emulsion. The Pickering emulsions exhibited certain flocculation at different temperatures and ionic strengths, while still maintained good solid-like behavior. These results suggest that the structure and properties of BPCPs-stabilized Pickering emulsion could be regulated by changing the ionic strength and temperature.
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Affiliation(s)
- Shixin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yufei Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Qiyuan Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Xin Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yang Wang
- National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, PR China
| | - Li Tao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Lei Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China.
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11
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Ren G, Zhu Y, Shi J, Liu J, He Y, Sun Y, Zhan Y, Lv J, Huang M, Xie H. Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability. Foods 2022; 11:foods11233851. [PMID: 36496666 PMCID: PMC9737855 DOI: 10.3390/foods11233851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/21/2022] [Accepted: 11/24/2022] [Indexed: 12/05/2022] Open
Abstract
Lipid oxidation is still a major problem complicating the development of food emulsions. In this study, an antioxidant Pickering emulsion stabilized by resveratrol-grafted zein (Z-R) conjugates and pectin (P) complex particles was prepared. The hydrophilic pectin successfully adjusted the wettability of Z-R; when the mass ratio of Z-R to P was 2:1 (Z-R/P2:1), the three-phase contact angle was 90.68°, and the wettability of the particles was close to neutral. Rheological analysis showed that the emulsion formed an elastic gel structure. FTIR spectra indicated that there was a hydrogen bond and electrostatic interaction between Z-R and P. The disappearance of characteristic infrared peaks of corn oil was due to a dense protective film formed on the surface of oil drops by Z-R/P2:1 particles, which was confirmed by confocal laser scanning microscopy. The emulsion stabilized by Z-R/P2:1 had excellent physical stability at a wide range of pH values (4-9), salt ion concentrations (0.04-0.15 mol·L-1) and storage times (0-30 days). The anti-lipid oxidation ability of the emulsion was outstanding; after storage for 14 days at room temperature, the MDA content in the emulsion was only 123.85 μmol/kg oil. In conclusion, the Z-R/P2:1 particles prepared in this study can effectively stabilize a Pickering emulsion and expand the usability of the method for constructing antioxidant Pickering emulsions.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Hujun Xie
- Correspondence: ; Fax: +86-571-28008900
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12
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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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13
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Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation. Food Chem 2022; 387:132874. [DOI: 10.1016/j.foodchem.2022.132874] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 01/10/2023]
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14
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Effects of zein modifying polar amino acids as surface stabilizers on the emulsification stability of milk cream diacylglycerol. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Lei L, Chen YL, Zhu CH, Wu HF, Wan ZL, Yang XQ, Yuan Y. The novel Pickering emulsion gels stabilized by zein hydrolysate-chitin nanocrystals coacervates: Improvement on stability and bioaccessibility for curcumin. Food Res Int 2022; 161:111877. [DOI: 10.1016/j.foodres.2022.111877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 07/13/2022] [Accepted: 08/24/2022] [Indexed: 11/04/2022]
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16
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Wang D, Wang K, Zhao L, Liu X, Hu Z. Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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17
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Chen Y, Liu C, Yang Z, Sun Y, Chen X, Liu L. Fabrication of zein-based hydrophilic nanoparticles for efficient gene delivery by layer-by-layer assembly. Int J Biol Macromol 2022; 217:381-397. [PMID: 35839955 DOI: 10.1016/j.ijbiomac.2022.07.042] [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: 05/12/2022] [Revised: 07/05/2022] [Accepted: 07/06/2022] [Indexed: 02/07/2023]
Abstract
As a natural biological macromolecule, zein has broad application prospects in drug delivery due to its unique self-assembly properties. In this work, zein/sodium alginate (Zein/SA) nanocomposites were prepared by a pH-cycle method, Then Zein/SA/PEI (ZSP) nanocomposites were prepared by efficient layer-by-layer assembly method, ZSP nanocomposite of higher transfection performance was further labeled by folic acid (FA). After characterizing the physicochemical properties of ZSP by various methods, the potential of ZSP as a gene delivery vehicle was explored in vitro. The results showed that ZSP had good dispersibility and stability, the diameter distribution was in the range of 124-203 nm, and it had a typical core-shell structure, which could effectively condensate DNA and protect it from nuclease hydrolysis. ZSP exhibited proton buffering capacity similar to PEI, lower cellular toxicity, lower protein adsorption and erythrocyte hemolysis effect than PEI. ZSP/pDNA complexes could be taken up by cells and exhibited higher transfection efficiency than PEI/DNA complexes at the same weight ratio. The transfection efficiency of the complex in HeLa and 293T cells can be improved by FA labeling, especially in HeLa cells. These results provide new perspective for the design and development of efficient zein-based gene delivery systems.
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Affiliation(s)
- Yiran Chen
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chaobing Liu
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhaojun Yang
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yanlin Sun
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xin Chen
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
| | - Liang Liu
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China.
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18
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Bai L, Liu L, Esquivel M, Tardy BL, Huan S, Niu X, Liu S, Yang G, Fan Y, Rojas OJ. Nanochitin: Chemistry, Structure, Assembly, and Applications. Chem Rev 2022; 122:11604-11674. [PMID: 35653785 PMCID: PMC9284562 DOI: 10.1021/acs.chemrev.2c00125] [Citation(s) in RCA: 70] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Chitin, a fascinating biopolymer found in living organisms, fulfills current demands of availability, sustainability, biocompatibility, biodegradability, functionality, and renewability. A feature of chitin is its ability to structure into hierarchical assemblies, spanning the nano- and macroscales, imparting toughness and resistance (chemical, biological, among others) to multicomponent materials as well as adding adaptability, tunability, and versatility. Retaining the inherent structural characteristics of chitin and its colloidal features in dispersed media has been central to its use, considering it as a building block for the construction of emerging materials. Top-down chitin designs have been reported and differentiate from the traditional molecular-level, bottom-up synthesis and assembly for material development. Such topics are the focus of this Review, which also covers the origins and biological characteristics of chitin and their influence on the morphological and physical-chemical properties. We discuss recent achievements in the isolation, deconstruction, and fractionation of chitin nanostructures of varying axial aspects (nanofibrils and nanorods) along with methods for their modification and assembly into functional materials. We highlight the role of nanochitin in its native architecture and as a component of materials subjected to multiscale interactions, leading to highly dynamic and functional structures. We introduce the most recent advances in the applications of nanochitin-derived materials and industrialization efforts, following green manufacturing principles. Finally, we offer a critical perspective about the adoption of nanochitin in the context of advanced, sustainable materials.
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Affiliation(s)
- Long Bai
- Key
Laboratory of Bio-based Material Science & Technology (Ministry
of Education), Northeast Forestry University, Harbin 150040, P.R. China
- Bioproducts
Institute, Department of Chemical & Biological Engineering, Department
of Chemistry, and Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
| | - Liang Liu
- Jiangsu
Co-Innovation Center of Efficient Processing and Utilization of Forest
Resources, Jiangsu Key Lab of Biomass-Based Green Fuel and Chemicals,
College of Chemical Engineering, Nanjing
Forestry University, 159 Longpan Road, Nanjing 210037, P.R. China
| | - Marianelly Esquivel
- Polymer
Research Laboratory, Department of Chemistry, National University of Costa Rica, Heredia 3000, Costa Rica
| | - Blaise L. Tardy
- Department
of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, FI-00076 Aalto, Finland
- Department
of Chemical Engineering, Khalifa University, Abu Dhabi, United Arab Emirates
| | - Siqi Huan
- Key
Laboratory of Bio-based Material Science & Technology (Ministry
of Education), Northeast Forestry University, Harbin 150040, P.R. China
- Bioproducts
Institute, Department of Chemical & Biological Engineering, Department
of Chemistry, and Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
| | - Xun Niu
- Bioproducts
Institute, Department of Chemical & Biological Engineering, Department
of Chemistry, and Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
| | - Shouxin Liu
- Key
Laboratory of Bio-based Material Science & Technology (Ministry
of Education), Northeast Forestry University, Harbin 150040, P.R. China
| | - Guihua Yang
- State
Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of
Sciences, Jinan 250353, China
| | - Yimin Fan
- Jiangsu
Co-Innovation Center of Efficient Processing and Utilization of Forest
Resources, Jiangsu Key Lab of Biomass-Based Green Fuel and Chemicals,
College of Chemical Engineering, Nanjing
Forestry University, 159 Longpan Road, Nanjing 210037, P.R. China
| | - Orlando J. Rojas
- Bioproducts
Institute, Department of Chemical & Biological Engineering, Department
of Chemistry, and Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
- Department
of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, FI-00076 Aalto, Finland
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19
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Sun C, Zhang M, Zhang X, Li Z, Guo Y, He H, Liang B, Li X, Ji C. Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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20
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Li Y, Wang R, Jiang H, Guan X, Yang C, Ngai T. Chitosan-coated phytoglycogen for preparation of biocompatible Pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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21
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Falsafi SR, Rostamabadi H, Samborska K, Mirarab S, Rashidinejhad A, Jafari SM. Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes. Pharmacol Res 2022; 178:106164. [PMID: 35272044 DOI: 10.1016/j.phrs.2022.106164] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/04/2022] [Accepted: 03/04/2022] [Indexed: 01/22/2023]
Abstract
As unique biopolymeric architectures, covalently and electrostatically protein-polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their featured structures and unique physicochemical attributes. PRO-POL systems (i. e, microscopic /nano-dimensional multipolymer particles, molecularly conjugated vehicles, hydrogels/nanogels/oleogels/emulgels, biofunctional films, multilayer emulsion-based delivery systems, particles for Pickering emulsions, and multilayer coated liposomal nanocarriers) possess a number of outstanding attributes, like biocompatibility, biodegradability, and bioavailability with low toxicity that qualify them as powerful agents for the delivery of different bioactive ingredients. To take benefits from these systems, an in-depth understanding of the chemical conjugates and physical complexes of the PRO-POL systems is crucial. In this review, we offer a comprehensive study concerning the unique properties of covalently/electrostatically PRO-POL systems and introduce emerging platforms to fabricate relevant nanocarriers for encapsulation of bioactive components along with a subsequent sustained/controlled release.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
| | - Katarzyna Samborska
- Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Warsaw, Poland
| | - Saeed Mirarab
- Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, P.O. Box 578, Sari, Iran
| | - Ali Rashidinejhad
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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22
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Sun S, Deng Y, Sun F, Mao Z, Feng X, Sui X, Liu F, Zhou X, Wang B. Engineering regenerated nanosilk to efficiently stabilize pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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23
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Tan H, Zhang R, Han L, Zhang T, Ngai T. Pickering emulsions stabilized by aminated gelatin nanoparticles: Are gelatin nanoparticles acting as genuine Pickering stabilizers or structuring agents? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107151] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Zhang X, Li Y, Li J, Liang H, Chen Y, Li B, Luo X, Pei Y, Liu S. Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112605] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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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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Jiang Y, Jin W, Huang Q. Fabrication and in vitro digestion behavior of Pickering emulsions stabilized by chitosan-caseinophosphopeptides nanocomplexes. Int J Biol Macromol 2021; 193:619-628. [PMID: 34737078 DOI: 10.1016/j.ijbiomac.2021.10.162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/21/2021] [Accepted: 10/21/2021] [Indexed: 11/18/2022]
Abstract
The nanocomplexes assembled from chitosan (CS) and caseinophosphopeptides (CPPs) were utilized to stabilize Pickering emulsions with medium-chain triglyceride (MCT) as the oil phase. The CS-CPPs nanocomplexes composed of CS:CPPs = 1:1, 2:1, 4:1 were prepared and their physical properties including particle size, contact angle, and surface tension were characterized. The concentration ranges of these nanocomplexes that can stabilize Picking emulsion decreased in the following sequence, CS:CPPs = 1:1 (C1P1) > 2:1 (C2P1) > 4:1 (C4P1). The fraction of oil that can be stabilized by these three kinds of nanocomplexes at 0.15 wt% concentration was similar, and increasing the concentration of nanocomplexes can stabilize a higher fraction of MCT. The fluorescence microscopy image indicated that the Pickering emulsions were oil-in-water type emulsions. These emulsions were stable against ionic strength (0-0.3 M NaCl) changes after 24 h storage but low pH (pH 2) could affect their stabilities. These CS-CPPs nanocomplexes stabilized Pickering emulsions showed gel-like behavior. In vitro lipolysis studies revealed that coverage of the CS-CPPs nanocomplexes at the oil-water interface could reduce the rate and extent of MCT digestion, manifesting that they may potentially be used as fat replacers in foods to reduce oil absorption.
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Affiliation(s)
- Yike Jiang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ 08901, USA.
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ 08901, USA.
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27
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Douyère G, Leclercq L, Nardello-Rataj V. Cross-linked poly(4‐vinylpyridine) particles for pH- and ionic strength-responsive “on–off” Pickering emulsions. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127705] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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28
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Kosmulski M. The pH dependent surface charging and points of zero charge. IX. Update. Adv Colloid Interface Sci 2021; 296:102519. [PMID: 34496320 DOI: 10.1016/j.cis.2021.102519] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 08/26/2021] [Accepted: 08/27/2021] [Indexed: 01/23/2023]
Abstract
of the points of zero charge (PZC) and isoelectric points (IEP) of various materials published in the recent literature and of older results overlooked in the previous compilations. The roles of experimental conditions, especially of the temperature, of the nature and concentration of supporting electrolyte, and of the type of apparatus are emphasized. The newest results are compared with the zero points reported in previous reviews. Most recent studies were carried out with materials whose pH dependent surface charging is already well-documented, and the newest results are consistent with the older literature. Isoelectric points of Gd(OH)3, Sm(OH)3, and TeO2 have been reported for the first time in the recent literature.
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Affiliation(s)
- Marek Kosmulski
- Lublin University of Technology, Nadbystrzycka 38, PL-20618 Lublin, Poland.
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29
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Jiang H, Hu X, Li Y, Yang C, Ngai T. Engineering proteinaceous colloidosomes as enzyme carriers for efficient and recyclable Pickering interfacial biocatalysis. Chem Sci 2021; 12:12463-12467. [PMID: 34603677 PMCID: PMC8480340 DOI: 10.1039/d1sc03693a] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 08/17/2021] [Indexed: 01/02/2023] Open
Abstract
Despite Pickering interfacial biocatalysis being a popular topic in biphasic biocatalysis, the development of water-in-oil (w/o) emulsion systems stabilized by single particles remains a challenge. For the first time, hydrophobized proteinaceous colloidosomes with magnetic-responsiveness are developed to function as both an enzyme carrier and emulsifier, achieving a breakthrough in protein-based w/o Pickering bioconversion. Enzyme-loaded protein colloidosomes are synthesized by a facile and mild method via emulsion templating. This system exhibits superior catalytic activity to other systems at the oil–water interface. Besides, feasible enzyme recovery and reusability ensure that this novel system can be employed as an efficient and eco-friendly recyclable platform. Engineering proteinaceous colloidosomes with magnetic-responsiveness are designed as both enzyme carrier and emulsifier, achieving a breakthrough in protein-based w/o Pickering interfacial biocatalysis.![]()
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Affiliation(s)
- Hang Jiang
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University Wuxi 214122 P. R. China
| | - Xiaofeng Hu
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University Wuxi 214122 P. R. China
| | - Yunxing Li
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University Wuxi 214122 P. R. China
| | - Cheng Yang
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University Wuxi 214122 P. R. China
| | - To Ngai
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University Wuxi 214122 P. R. China .,Department of Chemistry, The Chinese University of Hong Kong Shatin, N. T. Hong Kong P. R. China
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30
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Li M, Li X, Li C, Liu H, Wang W, Bai L, Chen H, Yang L. Silica-based Janus nanosheets for self-healing nanocomposite hydrogels. Eur Polym J 2021. [DOI: 10.1016/j.eurpolymj.2021.110580] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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