1
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da Silva TLT, Martini S. Recent Advances in Lipid Crystallization in the Food Industry. Annu Rev Food Sci Technol 2024; 15:355-379. [PMID: 38166315 DOI: 10.1146/annurev-food-072023-034403] [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] [Indexed: 01/04/2024]
Abstract
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented.
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Affiliation(s)
- Thais Lomonaco Teodoro da Silva
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Silvana Martini
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
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2
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Fernandes Almeida R, Aguiar Borges L, Torres da Silva T, Serafim Timóteo Dos Santos N, Gianasi F, Augusto Caldas Batista E, Efraim P. Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content. Food Res Int 2024; 178:113986. [PMID: 38309886 DOI: 10.1016/j.foodres.2024.113986] [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: 10/07/2023] [Revised: 01/01/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
This study is a bibliometric analysis and literature review on the use of oleogels (OGs), hydrogels (HGs) and hybrid gels (HYGs) in chocolate, compounds and spreads with the aim of reducing the saturated fat in these products. The articles were selected by analyzing titles, keywords and abstracts in the Web of Science (WoS), Scopus and Google Scholar databases. Supplementary documents were obtained from government sources, including patent registrations. The theoretical and practical aspects were critically analyzed, highlighting the main points of agreement and disagreement between the authors. The results revealed a lack of regulations and official guidelines that widely allow the use of OGs, HGs and HYGs in chocolate confectionery products. The type and characteristics of raw materials affect the properties of products. Replacing cocoa butter (CB) with OGs, HGs or HYGs also affects texture, melting point and behavior, and nutritional aspects. These substitutions can result in products with better sensory acceptance and health benefits, such as reducing saturated fat and promoting cardiovascular health. However, it is important to find the ideal combination and proportions of components to obtain the desired properties in the final products.
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Affiliation(s)
- Rafael Fernandes Almeida
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Lara Aguiar Borges
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Thayná Torres da Silva
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Nereide Serafim Timóteo Dos Santos
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Felipe Gianasi
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Eduardo Augusto Caldas Batista
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Priscilla Efraim
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
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3
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Korábková E, Kašpárková V, Vašíček O, Víchová Z, Káčerová S, Valášková K, Urbánková L, Vícha J, Münster L, Skopalová K, Humpolíček P. Pickering emulsions as an effective route for the preparation of bioactive composites: A study of nanocellulose/polyaniline particles with immunomodulatory effect. Carbohydr Polym 2024; 323:121429. [PMID: 37940298 DOI: 10.1016/j.carbpol.2023.121429] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 09/04/2023] [Accepted: 09/21/2023] [Indexed: 11/10/2023]
Abstract
Several studies have reported on application of cellulose particles for stabilizing Pickering emulsions (PE). Here we employ an original approach that involves using these particles as a part of advanced composite colloids made of conducting polymer polyaniline (PANI) and cellulose nanocrystals (CNC) or nanofibrils (CNF). PANI/cellulose particles were prepared using oxidative polymerization of aniline in situ in the presence of CNC or CNF. The type and amount of celluloses (CNC vs CNF) and concentration of precursors (aniline monomer and oxidant) used in the reaction determined properties of the colloidal particles, such as size, morphology and content of PANI. The particles demonstrated intriguing biological characteristics, including no cytotoxicity, antibacterial activity against Staphylococcus aureus and Escherichia coli, antioxidant activity and related immunomodulatory activity. For the first time, such composites were used to successfully stabilize oil-in-water PE with undecane or capric/caprylic triglyceride oils. The properties of the emulsions were determined by the PANI/cellulose particles and oil used. The key finding of the study is the demonstrated ability of PANI/cellulose particles to stabilize PE, as well as the excellent antioxidant activity and ROS scavenging action originating from PANI presence, indicating potential of such systems for use in biomedicine, particularly for wound healing.
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Affiliation(s)
- Eva Korábková
- Centre of Polymer Systems, Tomas Bata University in Zlin, nám. T.G.Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Věra Kašpárková
- Centre of Polymer Systems, Tomas Bata University in Zlin, nám. T.G.Masaryka 5555, 760 01 Zlin, Czech Republic; Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Ondřej Vašíček
- Institute of Biophysics of the Czech Academy of Sciences, Kralovopolska 135, 612 65 Brno, Czech Republic.
| | - Zdenka Víchová
- Centre of Polymer Systems, Tomas Bata University in Zlin, nám. T.G.Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Simona Káčerová
- Centre of Polymer Systems, Tomas Bata University in Zlin, nám. T.G.Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Kristýna Valášková
- Centre of Polymer Systems, Tomas Bata University in Zlin, nám. T.G.Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Lucie Urbánková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Jan Vícha
- Centre of Polymer Systems, Tomas Bata University in Zlin, nám. T.G.Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Lukáš Münster
- Centre of Polymer Systems, Tomas Bata University in Zlin, nám. T.G.Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Kateřina Skopalová
- Centre of Polymer Systems, Tomas Bata University in Zlin, nám. T.G.Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Petr Humpolíček
- Centre of Polymer Systems, Tomas Bata University in Zlin, nám. T.G.Masaryka 5555, 760 01 Zlin, Czech Republic; Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic.
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4
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Liu Y, Zhang H, Chen XW, Yang T, Sun C, Sun SD. Fabrication and characterization of novel thermoresponsive emulsion gels and oleogels stabilizied by assembling nanofibrous from dual natural triterpenoid saponins. Food Chem X 2023; 18:100751. [PMID: 37397186 PMCID: PMC10314201 DOI: 10.1016/j.fochx.2023.100751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/27/2023] [Accepted: 06/09/2023] [Indexed: 07/04/2023] Open
Abstract
Novel thermoresponsive emulsion gels and oleogels were fabricated by assembling nanofibrous from natural triterpenoid Quillaja saponin (QS) and glycyrrhizic acid (GA). The viscoelasticity of QS-coated emulsion was observed to be remarkably improved by GA and thus obtain the advantages of excellent gelatinous, thermoresponsive and reversible manner due to the viscoelastic texture from GA nanofibrous as scaffolds in continuous phase. In the gelled emulsions, the phase transition of the GA fibrosis network structure upon heating and cooling was attributed to a thermal sensitivity, whereas interface-induced fibrosis assembly of amphiphilic QS endowed the formation of stable emulsion droplets. Then these emulsion gels were further used as an effective template to fabricate soft-solid oleogels with high oil content of 96%. These findings open up new opportunities for the use of all-natural and sustainable ingredients to develop smart soft materials for replace trans and saturated fats in food industry and other fields.
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Affiliation(s)
- Yao Liu
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Huan Zhang
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Xiao-Wei Chen
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou 571199, China
| | - Cong Sun
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Shang-De Sun
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
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5
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Wang Z, Chu Y, Tao X, Li J, Wang L, Sang Y, Lu X, Chen L. Bacterial outer membrane vesicles-cloaked modified zein nanoparticles for oral delivery of paclitaxel. Pharm Dev Technol 2023; 28:414-424. [PMID: 37067950 DOI: 10.1080/10837450.2023.2204163] [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: 04/18/2023]
Abstract
To improve the aqueous solubility and oral bioavailability of paclitaxel (PTX), a biomimetic system for oral administration of PTX was efficiently developed as an outer membrane vesicle (OMVs) of sodium caseinate (CAS) modified zein nanoparticles (OMVs-Zein-CAS-PTX-NPs) by Escherichia coli. To verify their structure and properties, the designed nanostructures were thoroughly characterized using various characterization techniques. The results indicated that hydrogen bonds and van der Waals forces mainly drove the interaction between PTX and Zein, but the complex is unstable. The physicochemical stability of PTX-loaded zein nanoparticles was improved by the addition of CAS. The biological characteristics of biofilms are reproduced by nanoparticles cloaked with outer membrane vesicles. OMVs-Zein-CAS-PTX-NPs delayed the release of PTX under simulated gastric and intestinal fluids due to OMVs protection. OMVs-Zein-CAS-PTX-NPs exhibited remarkable antitumor ability in vitro and improved the bioavailability of oral administration of PTX in vivo. Therefore, OMVs cloaked in nanoparticles may be a suitable delivery vehicle to provide an efficient application prospect for the oral administration of PTX.
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Affiliation(s)
- Zeyu Wang
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Yuqi Chu
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Xu Tao
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Jianchao Li
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Lihong Wang
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Yuli Sang
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
| | - Xiuli Lu
- School of Life Science, Liaoning University, Shenyang, China
| | - Lijiang Chen
- School of Pharmaceutical Science, Liaoning University, Shenyan, China
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6
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Dai H, Luo Y, Huang Y, Ma L, Chen H, Fu Y, Yu Y, Zhu H, Wang H, Zhang Y. Recent advances in protein-based emulsions: The key role of cellulose. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Oleogel-structured emulsions: A review of formation, physicochemical properties and applications. Food Chem 2023; 404:134553. [DOI: 10.1016/j.foodchem.2022.134553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/30/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
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8
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Frolova Y, Sarkisyan V, Sobolev R, Kochetkova A. Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review. Gels 2022; 8:gels8120801. [PMID: 36547325 PMCID: PMC9777715 DOI: 10.3390/gels8120801] [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: 11/18/2022] [Revised: 12/05/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem. The number of publications on the study of the effect of ultrasonic treatment on oleogel properties is increasing. This review aimed to systematize and summarize existing data. It allowed us to identify the incompleteness of this data, assess the effect of ultrasonic treatment on oleogel properties, which depends on various factors, and identify the vector of this direction in the food industry. A more detailed description of the parameters of ultrasonic treatment is needed to compare the results between various publications. Ultrasonic treatment generally leads to a decrease in crystal size and an increase in oil-binding capacity, rheological properties, and hardness. The chemical composition of oleogels and the concentration of gelators, the amplitude and duration of sonication, the cooling rate, and the crystallization process stage at which the treatment occurs are shown to be the factors influencing the efficiency of the ultrasonic treatment.
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9
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Kavya M, Udayarajan C, Fabra MJ, López-Rubio A, Nisha P. Edible oleogels based on high molecular weight oleogelators and its prospects in food applications. Crit Rev Food Sci Nutr 2022; 64:4432-4455. [PMID: 36369891 DOI: 10.1080/10408398.2022.2142195] [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] [Indexed: 11/14/2022]
Abstract
Food industry is actively looking for alternative ingredients to replace saturated and trans fats in foods while preserving their original organoleptic attributes to ensure consumers' acceptance. A plausible approach is the replacement of solid fats with oleogels. Oleogels can be engineered to mimic properties that are commonly played by regular solid fats but using hydrophobic liquid vegetable oil with an optimum fatty acid profile and, they can also act as carriers for lipophilic bioactive substance. Low molecular weight oleogelators (LMOGs) are well studied and reviewed. In contrast, high molecular weight oleogelators (HMOGs) e.g., polysaccharides and proteins, are not fully researched yet. This review focusses on development of HMOG oleogels produced by means of emulsion templated, direct dispersion, foam templated and solvent exchange methods that can influence the stability, physicochemical properties and their potential application in food industry. Multi-component oleogels can solve the inefficiencies in a single component oleogel and, thus, combinations of HMOGs and HMOGs & LMOGs can produce oleogels with desired properties. These new oleogels can find application as fat substitutes in food products, providing better nutritional and sensory acceptance. A comprehensive overview of recent developments in the field of HMOG and multicomponent oleogels with HMOG is deeply reviewed.
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Affiliation(s)
- Mohan Kavya
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Chinthu Udayarajan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - María José Fabra
- Food Safety and Preservation Department, IATA-CSIC, Avda, Valencia, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda, Valencia, Spain
| | - P Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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Recent advances in fabrication of food grade oleogels: structuring methods, functional properties and technical feasibility in food products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01538-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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11
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Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108040] [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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12
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Hao J, Li X, Wang Q, Lv W, Zhang W, Xu D. Recent developments and prospects in the extraction, composition, stability, food applications, and
in vitro
digestion of plant oil bodies. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenwen Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenguan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
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13
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Jiang Q, Li P, Ji M, Du L, Li S, Liu Y, Meng Z. Synergetic effects of water-soluble polysaccharides for intensifying performances of oleogels fabricated by oil-absorbing cryogels. Food Chem 2022; 372:131357. [PMID: 34655833 DOI: 10.1016/j.foodchem.2021.131357] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 09/05/2021] [Accepted: 10/04/2021] [Indexed: 12/17/2022]
Abstract
Oleogels were prepared by the cryogel-templated method from porous cryogels, which were co-structured using hydroxypropyl-methylcellulose and structural enhancers (such as flaxseed gum, κ-carrageenan, carboxymethyl-cellulose, arabic gum, and guar gum). The hardness, network density, pore size, pore volume, and SEM micrographs of cryogels showed that κ-carrageenan and flaxseed gum could keep the integrity of aqueous foams during freeze-drying and endow cryogels with the high hardness and content to hold oils (>98%). Oil absorption curves indicated that flaxseed gum and guar gum-enhanced cryogels provided the fastest oil absorption rate due to bigger pores. The absorption model was fitted well with all experimental data. Physical and mechanical properties of cryogels were positively related to the rheological property and oil bonding capacity of oleogels. κ-carrageenan and flaxseed gum were more suitable as structural enhancers to improve hydroxypropyl-methylcellulose-based cryogels for preparing oleogels to replace plastic fats in foods.
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Affiliation(s)
- Qinbo Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Peiyuan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Meiru Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Shaoyang Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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14
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Hu X, Ma T, Lu S, Song Y. Studies into interactions and interfacial characteristics between cellulose nanocrystals and bovine serum albumin. Food Chem X 2022; 13:100194. [PMID: 35499035 PMCID: PMC9039884 DOI: 10.1016/j.fochx.2021.100194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 11/17/2022] Open
Abstract
Interactions between cellulose nanocrystal (CNC) and BSA were studied. BSA dominated the interface behavior in CNC/BSA complex. BSA and CNC formed viscoelastic layers at pH 3 driven by electrostatic attraction. Interactions mainly occurred between (1 0 0) surface of CNC and domain IIA of BSA.
This study investigates the interactions between cellulose nanocrystals (CNCs) and bovine serum albumin (BSA) under different pH conditions. A multiscale technique was employed to characterize the CNCs and BSA at pH 7 and pH 3. ζ-Potential measurement and UV–vis spectroscopy demonstrated strong interactions between CNCs and BSA at pH 3, whereat they have opposite charges. Interfacial tensiometry showed a deficiency in the surface activity of the CNCs and indicated that BSA dominated the interface behavior in their complex. Quartz crystal microbalance with dissipation revealed that the sequential adsorption of BSA and CNCs produced viscoelastic bilayers at pH 3, and the mass adsorbed was ∼ 28 times that adsorbed at pH 7. Molecular dynamics simulations indicated that the key interactions between the two materials were produced between the hydrophobic CNC surface and the BSA domain IIA region. These results provide interesting insights into the design of complex food emulsions and fluid interfaces.
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15
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Safian MTU, Sekeri SH, Yaqoob AA, Serrà A, Jamudin MD, Mohamad Ibrahim MN. Utilization of lignocellulosic biomass: A practical journey towards the development of emulsifying agent. Talanta 2021; 239:123109. [PMID: 34864531 DOI: 10.1016/j.talanta.2021.123109] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/24/2021] [Accepted: 11/25/2021] [Indexed: 12/28/2022]
Abstract
With each passing year, the agriculture and wood processing industries generate increasingly high tonnages of biomass waste, which instead of being burned or left to accumulate should be utilized more sustainably. In parallel, advances in green technology have encouraged large companies and nations to begin using eco-friendly materials, including eco-friendly emulsifiers, which are used in various industries and in bio-based materials. The emulsion-conducive properties of lignocellulosic materials such as cellulose, hemicellulose, and lignin, the building blocks of plant and wood structures, have demonstrated a particular ability to alter the landscape of emulsion technology. Beyond that, the further modification of their structure may improve emulsion stability, which often determines the performance of emulsions. Considering those trends, this review examines the performance of lignocellulosic materials after modification according to their stability, droplet size, and distribution by size, all of which suggest their outstanding potential as materials for emulsifying agents.
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Affiliation(s)
- Muhammad Taqi-Uddeen Safian
- Materials Technology Research Group (MaTRec), School of Chemical Sciences, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia
| | - Siti Hajar Sekeri
- Materials Technology Research Group (MaTRec), School of Chemical Sciences, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia.
| | - Asim Ali Yaqoob
- Materials Technology Research Group (MaTRec), School of Chemical Sciences, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia
| | - Albert Serrà
- Grup d'Electrodeposició de Capes Primes i Nanoestructures (GE-CPN), Departament de Ciència de Materials i Química Física, Universitat de Barcelona, Martí i Franquès, 1, E-08028, Barcelona, Catalonia, Spain; Institute of Nanoscience and Nanotechnology (IN(2)UB), Universitat de Barcelona, Barcelona, Catalonia, Spain
| | - Mohd Dzahir Jamudin
- Ekahala Resourses Sdn. Bhd., 52-1, Jalan Musytari AN U5/AN, Subang Pelangi, Seksyen U5, 40150, Shah Alam, Selangor, Malaysia
| | - Mohamad Nasir Mohamad Ibrahim
- Materials Technology Research Group (MaTRec), School of Chemical Sciences, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia.
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