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Yu H, Zhang G, You M, Shi X, Lu S, Tang Z, Yin H, Zhang Y, Chen Q. Herbal small molecule-based low/medium internal phase supramolecular gel emulsion for diabetic wound healing. J Colloid Interface Sci 2024; 671:270-282. [PMID: 38810341 DOI: 10.1016/j.jcis.2024.05.090] [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: 03/05/2024] [Revised: 05/13/2024] [Accepted: 05/14/2024] [Indexed: 05/31/2024]
Abstract
It remains a big challenge to fabricate low / medium internal phase gel emulsion for the safe wound dressing with low stimulation to the skin. Herein, utilizing the self-assembly and gelation of amphiphilic herbal small molecule-glycyrrhizic acid (GA) derived from traditional Chinese medicine, a new type of supramolecular gel emulsion (SGE) with antibacterial activity and low / medium internal phase was proposed. In the SGE, the oil droplets were stabilized by the nanofibers self-assembled from GA, and the SGE was formed by the supramolecular assembly of GA nanofibers in the presence of Pickering emulsions. As a result, under low / medium internal phase (φ = 30-50 %), SGEs could be readily prepared. Antibacterial tests demonstrated that the growth of gram-positive Staphylococcus aureus (S. aureus) and gram-negative Escherichia coli (E. coli) could be effectively inhibited by the SGE. Additionally, compared to high internal phase SGE, SGE with φ = 50 % displayed lower cytotoxicity and a positive impact on the healing process of infectious diabetic wounds. This work provided a novel approach for constructing low / medium internal phase gel emulsion via herbal small molecule-based supramolecular assembly.
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Affiliation(s)
- Hui Yu
- Joint Research Centre on Medicine, The Affiliated Xiangshan Hospital of Wenzhou Medical University, Ningbo, Zhejiang 315700, China; Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325000, China
| | - Guoxin Zhang
- Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325000, China; Postgraduate training base Alliance of Wenzhou Medical University, Wenzhou, Zhejiang 325000, China
| | - Min You
- Joint Research Centre on Medicine, The Affiliated Xiangshan Hospital of Wenzhou Medical University, Ningbo, Zhejiang 315700, China; Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325000, China
| | - Xinlei Shi
- Joint Research Centre on Medicine, The Affiliated Xiangshan Hospital of Wenzhou Medical University, Ningbo, Zhejiang 315700, China; Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325000, China
| | - Shaoping Lu
- Joint Research Centre on Medicine, The Affiliated Xiangshan Hospital of Wenzhou Medical University, Ningbo, Zhejiang 315700, China; Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325000, China
| | - Ziqing Tang
- Joint Research Centre on Medicine, The Affiliated Xiangshan Hospital of Wenzhou Medical University, Ningbo, Zhejiang 315700, China; Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325000, China
| | - Haiyan Yin
- Joint Research Centre on Medicine, The Affiliated Xiangshan Hospital of Wenzhou Medical University, Ningbo, Zhejiang 315700, China; Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325000, China
| | - Yitian Zhang
- Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325000, China; Postgraduate training base Alliance of Wenzhou Medical University, Wenzhou, Zhejiang 325000, China
| | - Qiang Chen
- Joint Research Centre on Medicine, The Affiliated Xiangshan Hospital of Wenzhou Medical University, Ningbo, Zhejiang 315700, China; Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325000, China.
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Zhang H, Jiang Q, Li J, Sun Y, Zhang R, Zhang L, Zhang H. Oil-droplet anchors accelerate the gelation of regenerated silk fibroin-based emulsion gels. Int J Biol Macromol 2024; 278:134579. [PMID: 39122082 DOI: 10.1016/j.ijbiomac.2024.134579] [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: 07/03/2024] [Revised: 08/05/2024] [Accepted: 08/06/2024] [Indexed: 08/12/2024]
Abstract
The oil fraction will affect the aggregation behavior and structural strength of emulsion gels. In this study, the effect of the camellia oil (CO) fraction on the properties of emulsion gels stabilized by regenerated silk fibroin (RSF) was studied. The results showed that CO was essential for gel formation, with oil droplets incorporated into the RSF matrix as anchors to achieve rapid gelation of RSF. The gel hardness significantly increased from 20.03 to 53.35 g as the fraction of CO increased from 5 % to 25 %. The oxidation stability of the emulsion gels was also improved, and the peroxide value (POV) decreased from 2419.3 to 839.9 μmol/kg. As the oil fraction rose from 5 % to 25 %, the percentage of released free fatty acids decreased from 73.24 % to 59.49 % due to forming a more compact gel structure. In addition, the rheological results revealed that all emulsion gels had a shear-thinning behavior and good temperature stability in the range of 5 to 90 °C. This study provided a theoretical basis for preparing RSF-based emulsion gels, helps in the recycling of silk protein resources, and promotes the development of emulsion gel applications in the food industry.
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Affiliation(s)
- Huilan Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
| | - Qinbo Jiang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiawen Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yifeng Sun
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruihao Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Liang Zhang
- Future Food Lab, Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China.
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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Patel P, Jinugu ME, Thareja P. Rheology and Extrusion Printing of κ-Carrageenan/Olive Oil Emulsion Gel Tablets with Varying Surface Area to Volume Ratios for Release of Vitamin C and Curcumin. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:16069-16084. [PMID: 39058356 DOI: 10.1021/acs.langmuir.4c00894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/28/2024]
Abstract
In this work, κ-carrageenan and olive oil at different oil to κ-carrageenan ratios (OCR) are homogenized to create emulsion gels. Interestingly, confocal imaging shows that the oil droplets are stabilized in the κ-carrageenan-structured gel matrix without using any surfactants. Rheological studies show that the oil droplets enhanced the oscillatory yield stress and the maximum printable height of the emulsion gels. The creation of the emulsion gels with an OCR of 1:9-3:7 led to an improvement in the structural integrity of extrusion printed structures. The emulsion gel with an OCR of 3:7 efficiently encapsulates vitamin C in the aqueous phase and curcumin in the hydrophobic oil phase, enabling the extrusion 3D printing of tablets with varying surface area to volume (SA/V) ratios. The release of vitamin C and curcumin is influenced by the preparation method of printing versus casting and the SA/V ratio of the tablets. The hollow cylinder with the highest SA/V ratio was observed to have the highest vitamin C release, whereas for curcumin, the printed tablets had a higher release compared to the cast tablet. Additionally, through rheo-dissolution experiments, we observe a lower modulus and higher vitamin C release from the 3D-printed disc versus the higher modulus and lower vitamin C release from the cast disc tablet.
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Affiliation(s)
- Panchami Patel
- Department of Chemical Engineering, Indian Institute of Technology Gandhinagar, Gandhinagar, Gujarat 382355, India
| | - Manasi Esther Jinugu
- Department of Chemical Engineering, Indian Institute of Technology Gandhinagar, Gandhinagar, Gujarat 382355, India
| | - Prachi Thareja
- Department of Chemical Engineering, Indian Institute of Technology Gandhinagar, Gandhinagar, Gujarat 382355, India
- Dr. Kiran C. Patel Centre for Sustainable Development, Indian Institute of Technology Gandhinagar, Gandhinagar, Gujarat 382355, India
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Pang X, Han S, Zheng K, Jiang L, Wang J, Qian S. Cellulose nanocrystal-stabilized Pickering emulsion gels as vehicles for follicular delivery of minoxidil. Int J Biol Macromol 2024:134297. [PMID: 39097055 DOI: 10.1016/j.ijbiomac.2024.134297] [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: 03/01/2024] [Revised: 07/20/2024] [Accepted: 07/28/2024] [Indexed: 08/05/2024]
Abstract
Minoxidil (MXD) is the only topical over-the-counter medicine approved by the United States Food and Drug Administration for the treatment of androgenetic alopecia. For the purpose of targeting the delivery of MXD to dermal papilla in the hair follicle, MXD Pickering emulsion gels were fabricated based on the designability of deep eutectic solvent (DES) and the versatility of cellulose nanocrystal (CNC) and sodium carboxymethyl cellulose (CMC-Na). Structural studies and theoretical calculations results suggest that CNC can stabilize the interface between the MXD-DES and water, leading to the formation of Pickering emulsions. The rheological properties and stabilities of MXD Pickering emulsions were enhanced through gelation using CMC-Na, which highlights the good compatibility and effectiveness of natural polysaccharides in emulsion gels. Due to the particle size of emulsion droplets (679 nm) and the rheological properties of emulsion gel, the fabricated MXD formulations show in vivo hair regrowth promotion and hair follicle targeting capabilities. Interestingly, the MXD Pickering emulsion-based formulations exert therapeutic effects by upregulating the expression of hair growth factors. The proposed nanodrug strategy based on supramolecular strategies of CNC and CMC-Na provides an interesting avenue for androgenetic alopecia treatment.
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Affiliation(s)
- Xuan Pang
- School of Life Sciences and Medicine, Shandong University of Technology, Zibo, Shandong 255049, China
| | - Song Han
- School of Life Sciences and Medicine, Shandong University of Technology, Zibo, Shandong 255049, China
| | - Kang Zheng
- School of Life Sciences and Medicine, Shandong University of Technology, Zibo, Shandong 255049, China.
| | - Liu Jiang
- School of Life Sciences and Medicine, Shandong University of Technology, Zibo, Shandong 255049, China; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255049, China.
| | - Jianping Wang
- School of Life Sciences and Medicine, Shandong University of Technology, Zibo, Shandong 255049, China
| | - Shaosong Qian
- School of Life Sciences and Medicine, Shandong University of Technology, Zibo, Shandong 255049, China
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Du L, Meng Z. Carrageenan-induced conjugated oat protein isolate microgel particles as structure modulators in fat analogues and their digestion behaviors. J Colloid Interface Sci 2024; 674:663-676. [PMID: 38950465 DOI: 10.1016/j.jcis.2024.06.107] [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: 11/25/2023] [Revised: 04/09/2024] [Accepted: 06/12/2024] [Indexed: 07/03/2024]
Abstract
HYPOTHESIS Engineering plant-based microgel particles (MPs) at a molecular scale is meaningful to prepare functional fat analogues. We hypothesize that oat protein isolate (OPI) and κ-carrageenan (CA) have synergy in MPs formation, using MPs with controllable structure, and further to fabricate fat analogues with adjustable characteristics is feasible. Their digestion fate will also be possibly modulated by interfacial coatings. EXPERIMENTS OPI-based conjugated MPs with tunable rigidities by changing crosslinking densities were designed. The relationship between microgel structures, and emulsion gel properties was explored through spectroscopy, microstructure, rheology and tribology. The delivery to lycopene, as well as inhibiting digestion behaviors of fat analogues was evaluated in a simulated gastro-intestinal tract. FINDINGS The rigidity of conjugated MPs could be tailored to optimize the performance of fat analogues. OPI-1 %CA MPs could stabilize emulsions up to 95 % oil fraction with fine texture. Tribological behaviors had a dependence on microgel elasticity and interfacial coatings, medium hard MP-stabilized emulsion was less disrupted without coalescence after oral processing. Digestion was delayed by denser and harder MPs by softening the interfacial particle layer or limiting lipase accessibility. Softer conjugated MPs possessed better flexibility and were broken down more easily leading to a higher rate of lipid digestion.
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Affiliation(s)
- Liyang Du
- State Key Laboratory of Food Science and Resource, 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 Resource, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Jiang W, Xiang W, Lu W, Yuan D, Gao Z, Hu B, Li Y, Wu Y, Feng Z. Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: Effects from their deformability on oil-water interface. Int J Biol Macromol 2023; 253:127509. [PMID: 37865370 DOI: 10.1016/j.ijbiomac.2023.127509] [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: 07/28/2023] [Revised: 09/25/2023] [Accepted: 10/11/2023] [Indexed: 10/23/2023]
Abstract
Hexadecyltrimethylammonium bromide complexed alginate-Ca2+ microgels (C/AMGs) were developed as emulsifiers, which shown remarkably improved emulsifying performance than non-complexed alginate-Ca2+ microgels (AMGs) in previous study. This work focus on the impact of deformability on the emulsifying performance of C/AMGs. By regulating alginate concentration (1.0-4.0 wt%), microgels with different deformability were prepared. Deformability was proved to have great influence on the emulsifying performance of C/AMGs, which was evaluated by Langmuir trough measurements, emulsion appearance, centrifugation stability, digestive behavior, and oxidative stability. Particle size and SEM images indicated microgels prepared with lower alginate concentration are more deformable. C/AMGs (2.0 wt%) exhibits the best emulsifying performance, which could be ascribed to the appreciated deformability and mechanical strength. Digestive behavior and oxidative stability of alginate-Ca2+ microgel (2.0 wt%) stabilized emulsions were further investigated. Compared with alginate-Ca2+ microgel (2.0 wt%) stabilized emulsions, C/AMGs (2.0 wt%) stabilized emulsions shown delayed lipid digestion and lower POV. Results of this work supporting that Mickering mechanism have potential in fabricating functional emulsions based on natural polysaccharides.
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Affiliation(s)
- Wenxin Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Wei Xiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Wei Lu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Dan Yuan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhiming Gao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China.
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, PR China
| | - Yanlei Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Yuehan Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhengpeng Feng
- Pro-Health (China), West Ring South Road BDA, Beijing 100176, PR China
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Udo T, Mummaleti G, Mohan A, Singh RK, Kong F. Current and emerging applications of carrageenan in the food industry. Food Res Int 2023; 173:113369. [PMID: 37803710 DOI: 10.1016/j.foodres.2023.113369] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied. With the emergence of novel food technologies, carrageenan's potential applications have been extensively explored alongside, including encapsulation, edible films/coatings, plant-based analogs, and 3D/4D printing. As the food technology evolves, the required functions of food ingredients have changed, and carrageenan is being investigated for its role in these new areas. However, there are many similarities in the use of carrageenan in both classic and emerging applications, and understanding the underlying principles of carrageenan will lead to a proper use of carrageenan in emerging food products. This review focuses on the potential of carrageenan as a food ingredient in these emerging technologies mainly based on papers published within the past five years, highlighting its functions and applications to better understand its role in food products.
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Affiliation(s)
- Toshifumi Udo
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Gopinath Mummaleti
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Anand Mohan
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Rakesh K Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA.
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8
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Akgonullu DZ, Murray BS, Connell SD, Fang Y, Linter B, Sarkar A. Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces. Adv Colloid Interface Sci 2023; 320:102983. [PMID: 37690329 DOI: 10.1016/j.cis.2023.102983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 09/12/2023]
Abstract
This review discusses the current knowledge of interfacial and bulk interactions of biopolymeric microgels in relation to the well-established properties of synthetic microgels for applications as viscosity modifiers and Pickering stabilisers. We present a timeline showing the key milestones in designing microgels and their bulk/ interfacial performance. Poly(N-isopropylacrylamide) (pNIPAM) microgels have remained as the protagonist in the synthetic microgel domain whilst proteins or polysaccharides have been primarily used to fabricate biopolymeric microgels. Bulk properties of microgel dispersions are dominated by the volume fraction (ϕ) of the microgel particles, but ϕ is difficult to pinpoint, as addressed by many theoretical models. By evaluating recent experimental studies over the last five years, we find an increasing focus on the analysis of microgel elasticity as a key parameter in modulating their packing at the interfaces, within the provinces of both synthetic and biopolymeric systems. Production methods and physiochemical factors shown to influence microgel swelling in the aqueous phase can have a significant impact on their bulk as well as interfacial performance. Compared to synthetic microgels, biopolymer microgels show a greater tendency for polydispersity and aggregation and do not appear to have a core-corona structure. Comprehensive studies of biopolymeric microgels are still lacking, for example, to accurately determine their inter- and intra- particle interactions, whilst a wider variety of techniques need to be applied in order to allow comparisons to real systems of practical usage.
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Affiliation(s)
- Daisy Z Akgonullu
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK
| | - Brent S Murray
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK
| | - Simon D Connell
- Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, UK
| | - Yuan Fang
- PepsiCo, Valhalla, New York, NY, USA
| | | | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK.
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Wahba MI. Glutaraldehyde-pea protein grafted polysaccharide matrices for functioning as covalent immobilizers. Sci Rep 2023; 13:9105. [PMID: 37277367 DOI: 10.1038/s41598-023-36045-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Accepted: 05/28/2023] [Indexed: 06/07/2023] Open
Abstract
Three polysaccharide matrices (κ-Carrageenan (Carr), gellan gum, and agar) were grafted via glutaraldehyde (GA) and pea protein (PP). The grafted matrices covalently immobilized β-D-galactosidase (β-GL). Nonetheless, grafted Carr acquired the topmost amount of immobilized β-GL (iβ-GL). Thus, its grafting process was honed via Box-Behnken design and was further characterized via FTIR, EDX, and SEM. The optimal GA-PP-Carr grafting comprised processing Carr beads with 10% PP dispersion of pH 1 and 25% GA solution. The optimal GA-PP-Carr beads acquired 11.44 Ug-1 iβ-GL with 45.49% immobilization efficiency. Both free and GA-PP-Carr iβ-GLs manifested their topmost activity at the selfsame temperature and pH. Nonetheless, the β-GL Km and Vmax values were reduced following immobilization. The GA-PP-Carr iβ-GL manifested good operational stability. Moreover, its storage stability was incremented where 91.74% activity was offered after 35 storage days. The GA-PP-Carr iβ-GL was utilized to degrade lactose in whey permeate with 81.90% lactose degradation efficiency.
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Affiliation(s)
- Marwa I Wahba
- Department of Chemistry of Natural and Microbial Products, National Research Centre, El-Behooth St., Dokki, Giza, Egypt.
- Centre of Scientific Excellence-Group of Advanced Materials and Nanotechnology, National Research Centre, El-Behooth St., Dokki, Giza, Egypt.
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10
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Zhi L, Liu Z, Wu C, Ma X, Hu H, Liu H, Adhikari B, Wang Q, Shi A. Advances in preparation and application of food-grade emulsion gels. Food Chem 2023; 424:136399. [PMID: 37245468 DOI: 10.1016/j.foodchem.2023.136399] [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: 12/21/2022] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 05/30/2023]
Abstract
Emulsion gel is a semi-solid or solid material with a three-dimensional net structure produced from emulsion through physical, enzymatic, chemical methods or their combination. Emulsion gels are widely used in food, pharmaceutical and cosmetic industries as carriers of bioactive substances and fat substitutes due to their unique properties. The modification of raw materials, and the application of different processing methods and associated process parameters profoundly affect the ease or difficult of gel formation, microstructure, hardness of the resulting emulsion gels. This paper reviews the important research undertaken in the last decade focusing on classification of emulsion gels, their preparation methods, the influence of processing method and associated process parameters on structure-function of emulsion gels. It also highlights current status of emulsion gels in food, pharmaceutical and medical industries and provides future outlook on research directions requiring to provide theoretical support for innovative applications of emulsion gels, particularly in food industry.
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Affiliation(s)
- Lanyi Zhi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chao Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hongzhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne 3083, VIC, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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11
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Cui L, Guo J, Meng Z. A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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12
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Jiang W, Wang J, Yuan D, Gao Z, Hu B, Li Y, Wu Y. Fabrication, characterization and emulsifying properties of agarose microgel. Int J Biol Macromol 2023; 241:124565. [PMID: 37100331 DOI: 10.1016/j.ijbiomac.2023.124565] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 02/09/2023] [Accepted: 04/18/2023] [Indexed: 04/28/2023]
Abstract
Agarose microgels were prepared with bottom-up approach, and the emulsifying properties of agarose microgels were investigated. Physical properties of microgels are varied with agarose concentration, and further affect the emulsifying performance of microgels. Enhanced surface hydrophobicity index and decreased particle size of microgels was recorded with the increasing of agarose concentration, which was conducive to emulsifying properties of microgels. Improved interfacial adsorption of microgels was evidenced by Dynamic surface tension and SEM. However, microscopic morphology of microgel at O/W interface indicated that increasing agarose concentration could weaken the deformability of microgels. The influence of external conditions (pH and NaCl) on the physical properties of microgels were investigated, and their effects on the emulsion stability were evaluated. Compared with acidification, NaCl was appeared to be more destructive to emulsion stability. Results indicated acidification and NaCl could decrease surface hydrophobicity index of microgels, but there was differentiation in the variation of particle size. It was inferred that deformability of microgels could make contribution to the stability of emulsion. This study verified that microgelation was a feasible scheme to improve the interfacial properties of agarose, and the influence of agarose concentration, pH, and NaCl on the emulsifying performance of microgels was investigated.
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Affiliation(s)
- Wenxin Jiang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Jing Wang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Dan Yuan
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China.
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, China
| | - Yanlei Li
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Yuehan Wu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
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13
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Study on oil body emulsion gels stabilized by composited polysaccharides through microgel particles compaction and natural gelation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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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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15
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Xiong T, Sun H, Niu Z, Xu W, Li Z, He Y, Luo D, Xi W, Wei J, Zhang C. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective. Foods 2022; 11:foods11233757. [PMID: 36496565 PMCID: PMC9736083 DOI: 10.3390/foods11233757] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 11/10/2022] [Accepted: 11/21/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (Tmelt), which is helpful to improve the thermal stability of emulsion gels. Cryo-scanning electron microscope (Cryo-SEM) images revealed that Pickering emulsion gel has a porous network structure, and the oil droplets were well wrapped in the pores. The hardness increased significantly with the increase of XG/Ly NPs and kC. In particular, the Pickering emulsion gel hardness was up to 2.9 Newton (N) when the concentration of kC and XG/Ly NPs were 2%. The results showed that self-gelling polysaccharides, such as kC, could construct and regulate the structure and characteristics of Pickering emulsion gel. This study provides theoretical support for potential new applications of emulsion gels as functional colloids and delivery systems in the food industry.
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Affiliation(s)
- Tianzhen Xiong
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Haomin Sun
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Ziyi Niu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
- Correspondence: (W.X.); (C.Z.)
| | - Zhifan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Yawen He
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Wenjie Xi
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Jingjing Wei
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Correspondence: (W.X.); (C.Z.)
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16
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Wardhana YW, Aanisah N, Sopyan I, Hendriani R, Chaerunisaa AY. Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation. Gels 2022; 8:752. [PMID: 36421574 PMCID: PMC9689426 DOI: 10.3390/gels8110752] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 12/03/2023] Open
Abstract
The physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan. Furthermore, stearic and oleic acids were used as the saturated and unsaturated fatty acids, respectively. Fourier-transform infrared (FTIR) spectra confirmed the introduction of the ester into the κ-carrageenan backbone. The thermogravimetric analysis showed that thermal stability increased along with the level of unsaturation, but there was a decrease in viscosity, hardness, and syneresis, which caused the consistency of the product to become more elastic. The results also showed that the ester form still has a swelling ability that is almost the same as that of κ-carrageenan. After being formulated into a gel dosage form, the product was successfully produced from the ester with unsaturated fatty acids, and it was more elastic than native κ-carrageenan and had good physical properties with spreadability that meets the requirements for topical preparations.
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Affiliation(s)
- Yoga W. Wardhana
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Nuur Aanisah
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Department of Pharmacy, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu 94118, Indonesia
| | - Iyan Sopyan
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Rini Hendriani
- Department of Pharmacology and Clinical Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Anis Y. Chaerunisaa
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
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17
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Guo J, Cui L, Meng Z. Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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18
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Li J, Xi Y, Wu L, Zhang H. Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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19
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Xie D, Jiang Y. The mediated rheological properties of emulsions stabilized by thread-like mesoporous silica nanoparticles in combination with CTAB. SOFT MATTER 2022; 18:7782-7793. [PMID: 36178243 DOI: 10.1039/d2sm01064j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The combination of hydrophilic particles and surfactants provides a simple method to stabilize Pickering emulsions. The type and concentration of the particles and surfactants play important roles in the microstructure and rheological properties of the resulting emulsions. Herein, stable n-octane-in-water Pickering emulsions with tunable rheological properties were prepared using thread-like mesoporous silica nanoparticles (TMSNPs) and cetyltrimethylammonium bromide (CTAB) as emulsifiers. The CTAB concentration (CCTAB) highly affected the properties of emulsions, which were divided into three regions according to the results of large-amplitude oscillatory shear responses. In the low CCTAB range (0.03 mmol L-1 ≤ CCTAB ≤ 0.1 mmol L-1), the emulsions gelled with a high storage modulus . With CCTAB increasing, the value of emulsions, measured by the small-amplitude oscillatory shear, decreased from approximately 1000 Pa at 0.03 mmol L-1 to 100 Pa at 0.3 mmol L-1 and then to 40 Pa at 3 mmol L-1. A three-dimensional percolation structure formed by cross-linking of TMSNPs in the emulsion continuous phase was observed via cryo-SEM in the low CCTAB range but not in the intermediate and high CCTAB ranges. The mechanisms showing the synergistic stability and rheological properties of these emulsions were investigated. It is attributed to the unique morphology of TMSNPs and the competitive adsorption of CTAB molecules at the oil-water interface and on the nanoparticle surface in different CCTAB ranges. Moreover, owing to the porosity and hydrogen-bonding interactions between the TMSNPs and the confinement effect of the flocculated oil droplets, the viscoelasticity of the emulsions could be mediated by adding a trace amount of acid/base. This study provides a new strategy to regulate the rheological properties of emulsions. It also expands the Pickering emulsion systems with tunable rheological properties.
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Affiliation(s)
- Danhua Xie
- Fujian Provincial Key Laboratory of Featured Biochemical and Chemical Materials, College of Chemistry and Materials, Ningde Normal University, Ningde 352100, Fujian, China.
| | - Yulong Jiang
- Fujian Provincial Key Laboratory of Featured Biochemical and Chemical Materials, College of Chemistry and Materials, Ningde Normal University, Ningde 352100, Fujian, China.
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20
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Wang Y, Li N, Gan Y, Zhang C, Wang S, Wang Z, Wang Z. Waste Utilization: Physicochemical characteristics, stability and applications of emulsified Rana chensinensis ovum oil with waste extracts. Food Chem X 2022; 15:100436. [PMID: 36211729 PMCID: PMC9532791 DOI: 10.1016/j.fochx.2022.100436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 08/14/2022] [Accepted: 08/19/2022] [Indexed: 11/30/2022] Open
Abstract
The physicochemical characteristics, stability, and potential application of emulsified Rana chensinensis ovum oil was explored. The emulsified Rana chensinensis ovum oil was stabilized by Rana chensinensis ovum protein isolates. The emulsified Rana chensinensis ovum oil with the waste protein isolates demonstrated promising antioxidation property. Oral delivery application of the emulsified Rana chensinensis ovum oil for quercetin delivery.
Rana chensinensis ovum (RCO) is the major waste/by-product of Oviductus Ranae. This study investigated physicochemical characteristics and stability of emulsified Rana chensinensis ovum oil (RCOO) with Rana chensinensis ovum protein isolates (RCOPI) by particle size, zeta potential, scanning electron microscopy (SEM), visual appearance, confocal laser scanning microscopy (CLSM), rheology and antioxidant capacity. The emulsified RCOO demonstrated great stability, antioxidant capacity and rheological properties. The potential application of the emulsified RCOO as a delivery system was studied using quercetin as an example. The stability of encapsulated quercetin was investigated through storage stability, thermal stability and photostability. The bioaccessibility of encapsulated quercetin was explored by in vitro digestion simulation experiments. The results showed the stability and bioaccessibility of quercetin encapsulated in emulsified RCOO was greatly improved. This study showed that the emulsified RCOO is a promising edible delivery system for hydrophobic bio-actives.
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Affiliation(s)
- Yongsheng Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun, Jilin 130021, China
| | - Nan Li
- School of Pharmaceutical Sciences, Jilin University, Changchun, Jilin 130021, China
| | - Yuanshuai Gan
- School of Pharmaceutical Sciences, Jilin University, Changchun, Jilin 130021, China
| | - Changli Zhang
- School of Pharmaceutical Sciences, Jilin University, Changchun, Jilin 130021, China
| | - Shihan Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Zhongyao Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun, Jilin 130021, China
| | - Zhihan Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun, Jilin 130021, China
- Corresponding author.
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21
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Guo J, Cui L, Huang Y, Meng Z. Spirulina platensis protein isolate nanoparticle stabilized O/W Pickering emulsions: Interfacial adsorption and bulk aggregation. Food Res Int 2022; 161:111815. [DOI: 10.1016/j.foodres.2022.111815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/29/2022] [Accepted: 08/18/2022] [Indexed: 11/04/2022]
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22
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Jiang Q, Binks BP, Meng Z. Double scaffold networks regulate edible pickering emulsion gel for designing thermally actuated 4D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Zhao Q, Hong X, Fan L, Liu Y, Li J. Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Li KY, Zhang XR, Huang GQ, Teng J, Guo LP, Li XD, Xiao JX. Complexation between ovalbumin and gum Arabic in high total biopolymer concentrations and the emulsifying ability of the complexes. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Fani N, Enayati M, Rostamabadi H, Falsafi SR. Encapsulation of bioactives within electrosprayed κ-carrageenan nanoparticles. Carbohydr Polym 2022; 294:119761. [DOI: 10.1016/j.carbpol.2022.119761] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 06/15/2022] [Accepted: 06/16/2022] [Indexed: 11/02/2022]
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26
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Characteristics, formation mechanism and stability of high internal phase emulsions stabilized by porcine plasma protein (PPP) / carrageenan (CG) hybrid particles. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Robust pH-switchable pickering emulsions stabilized solely by organic Rosin-based particles with adjustable wettability. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.118751] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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28
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Double network oleogels co-stabilized by hydroxypropyl methylcellulose and monoglyceride crystals: Baking applications. Int J Biol Macromol 2022; 209:180-187. [PMID: 35395279 DOI: 10.1016/j.ijbiomac.2022.04.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/28/2022] [Accepted: 04/02/2022] [Indexed: 11/22/2022]
Abstract
Edible double network oleogels were prepared by hydroxypropyl methylcellulose (HPMC) and glyceryl monostearate (GMS) by the cryogel-templated method. Hot GMS soybean oil solutions were absorbed by HPMC cryogels, which were further homogenized and cooled to form oleogels containing both the HPMC network and GMS network. The crystal network constructed by GMS crystal clusters significantly enhanced the mechanical and rheological attributes of oleogels. Both the HPMC network and the GMS network were built up due to hydrogen bonds. According to the normalization analysis of FTIR and the deepening of the shift of the absorption peak, hydrogen bonds could also be formed between HPMC and GMS to connect the two independent networks. Double network oleogels were further used to fabricate cookies and cakes, assessed by the texture profile analysis. The combination of the HPMC network and GMS network in preparing oleogels will promote the application of oleogels as the fat replacer.
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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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