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Wen L, Dai H, Li S, Liang H, Li B, Li J. Improvement of processable properties of plant-based high internal phase emulsions by mung bean protein isolate based on pH shift treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6966-6976. [PMID: 38619073 DOI: 10.1002/jsfa.13529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 03/13/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
BACKGROUND High internal phase emulsions (HIPEs) are unique emulsion systems that transform liquid oil into solid-like fats, thus avoiding the use of saturated fat and leading to a healthier and more sustainable food system for consumers. HIPEs with oil volume fraction (ϕ) of 75-85% were fabricated with mung bean protein isolate (MPI) under different pH shift treatments at 1.0% concentration through the one-step method. In the present study, we investigated the physical properties, microstructures, processing properties, storage stability and rheological properties of HIPEs. RESULTS The results suggested that the properties of MPI under different pH shift treatments were improved to different degrees, stabilizing HIPEs (ϕ = 75-85%) with various processability to meet food processing needs. Under alkali shift treatment conditions, the particle size of MPI was significantly reduced with better solubility. Moreover, the exposure of hydrophobic groups increased the surface hydrophobicity of MPI, awarding MPI better emulsifying properties, which could stabilize the HIPEs with higher oil phase fraction. In addition, the MPI under pH 12 shift treatment (MPI-12) had the best oil-carrying ability to form the stable HIPEs with oil volume fraction (ϕ) up to 85%, which was the highest oil phase in preparing the HIPEs using plant protein solely at a low concentration under neutral conditions. CONCLUSION A series of stable HIPEs with different processing properties was simply and feasibly fabricated and these are of great potential in applying edible HIPEs. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Luming Wen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Hongmin Dai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
| | - Sha Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
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2
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Wang Y, Li X, Gao N, Wang X, Sun S. Multivariable analysis of egg white protein-chitosan interaction: Influence of pH, temperature, biopolymers ratio, and ionic concentration. Food Chem X 2023; 19:100817. [PMID: 37780322 PMCID: PMC10534167 DOI: 10.1016/j.fochx.2023.100817] [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: 06/18/2023] [Revised: 07/20/2023] [Accepted: 07/29/2023] [Indexed: 10/03/2023] Open
Abstract
The influence of pH, temperature, biopolymer ratio, total concentration, and ionic concentration on the interaction between egg white protein (EWP) and chitosan (CS) was investigated through turbidity, zeta potential, and state diagram in our research. In addition, phase behavior was observed under various conditions. The turbidity of EWP remained low (turbidity < 0.03) and basically unchanged at a wide range of pH (4.0-8.0), while the turbidity of CS was slightly higher (turbidity < 0.2) after pH 7.0 than before. Moreover, under the same conditions, a sharply rising peak pattern was observed for the complex between EWP and CS. The maximum turbidity value was observed at 55 °C, and the temperature had a mild effect on turbidity. The optimum EWP to CS ratio was found to be 12:1 based on the turbidity curves and state diagrams influenced by different biopolymer mixing ratios. With the enhanced concentrations of total biopolymer, the maximum turbidity rose insignificantly above 0.1%.
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Affiliation(s)
- Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, PR China
- Yantai Key Laboratory of Special Medical Food, Industrial Research Institute of Special Food, Yantai 264003, PR China
| | - Xin Li
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Na Gao
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, PR China
- Yantai Key Laboratory of Special Medical Food, Industrial Research Institute of Special Food, Yantai 264003, PR China
| | - Xiaojun Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, PR China
- Yantai Key Laboratory of Special Medical Food, Industrial Research Institute of Special Food, Yantai 264003, PR China
| | - Shengqian Sun
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, PR China
- Yantai Key Laboratory of Special Medical Food, Industrial Research Institute of Special Food, Yantai 264003, PR China
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3
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Shen Q, Dai H, Wen L, Zheng W, Li B, Dai J, Li B, Chen Y. Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer. Food Res Int 2023; 164:112306. [PMID: 36737901 DOI: 10.1016/j.foodres.2022.112306] [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: 07/04/2022] [Revised: 11/29/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022]
Abstract
For the limitation of poor solubility and interfacial adsorption capacity of rice protein isolates (RPI), in this work the effects of pH-shifting treatments on the emulsifying properties of RPI were investigated. The results showed that the particle size of the emulsion stabilized by alkaline pH-shifting treated RPI was smaller than that stabilized by acid pH-shifting treated RPI. In addition, the RPI-10 stabilized emulsion showed a more uniform particle size distribution, which was explained by its high emulsifying activity and stability (EAI: 49.5 m2/g, ESI: 59.5 min). The interface rheology results showed that the alkaline pH-shifting treatment could promote the protein rearrangement and subsequently formed interface film with higher rate of protein penetration and rearrangement. The quantitative analysis of adsorbed proteins in the RPI-10 stabilized emulsion showed that glutelin-type isoforms as major proteins in RPI were increased at the oil-water interface for their balanced distribution of the hydrophilic and hydrophobic amino acid group. These quantitative and interfacial rheology analysis could improve deep understanding of the interfacial properties of pH-shifting treated RPI, and promote the development of application in grain protein stabilized emulsion.
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Affiliation(s)
- Qian Shen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongmin Dai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Luming Wen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wei Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Beixi Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jun Dai
- Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, Wuhan 430068, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China.
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4
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Peng D, Ye J, Jin W, Yang J, Geng F, Deng Q. A review on the utilization of flaxseed protein as interfacial stabilizers for food applications. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Dengfeng Peng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan Hubei People's Republic of China
- Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan Hubei People's Republic of China
| | - Jieting Ye
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan Hubei People's Republic of China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan Hubei People's Republic of China
| | - Weiping Jin
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan Hubei People's Republic of China
| | - Jing Yang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan Hubei People's Republic of China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering Chengdu University Chengdu Sichuan China
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan Hubei People's Republic of China
- Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan Hubei People's Republic of China
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5
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Abdelmonem AM, Zámbó D, Rusch P, Schlosser A, Klepzig LF, Bigall NC. Versatile Route for Multifunctional Aerogels Including Flaxseed Mucilage and Nanocrystals. Macromol Rapid Commun 2022; 43:e2100794. [PMID: 35085414 DOI: 10.1002/marc.202100794] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/14/2022] [Indexed: 11/05/2022]
Abstract
Preparation of low density monolithic and free-standing organic-inorganic hybrid aerogels of various properties is demonstrated using green chemistry from a biosafe natural source (flaxseed mucilage) and freeze-casting and subsequent freeze drying. Bio-aerogels, luminescent aerogels and magneto-responsive aerogels were obtained by combination of the flaxseed mucilage with different types of nanoparticles. Moreover, the aerogels are investigated as possible drug release system using curcumin as a model. Various characterization techniques like thermogravimetric analysis, nitrogen physisorption, electron microscopy, UV/Vis absorption and emission spectroscopy, bulk density and mechanical measurements as well as in vitro release profile measurements are employed to investigate the obtained materials. The flaxseed-inspired organic-inorganic hybrid aerogels exhibit ultra-low densities of as low as 5.6 mg/cm3 for 0.5% (w/v) mucilage polymer, a specific surface area of 4 to 20 m2 /g, high oil absorption capacity (23 g/g) and prominent compressibility. The natural biopolymer technique leads to low cost and biocompatible functional lightweight materials with tunable properties (physicochemical and mechanical) and significant potential for applications as supporting or stimuli responsive materials, carriers, reactors, microwave, and electromagnetic radiation protective (absorbing) material as well as in drug delivery and oil absorption. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Abuelmagd M Abdelmonem
- Institute of Physical Chemistry and Electrochemistry, Leibniz Universität Hannover, Callinstr. 3a, Hannover, 30167, Germany.,Laboratory of Nano and Quantum Engineering, Leibniz Universität Hannover, Schneiderberg 39, Hannover, 30167, Germany.,Food Technology Research Institute, Agricultural Research Center, 9 Cairo University St., Giza, 12619, Egypt
| | - Dániel Zámbó
- Institute of Physical Chemistry and Electrochemistry, Leibniz Universität Hannover, Callinstr. 3a, Hannover, 30167, Germany.,Laboratory of Nano and Quantum Engineering, Leibniz Universität Hannover, Schneiderberg 39, Hannover, 30167, Germany.,Institute of Technical Physics and Materials Science, Centre for Energy Research, Konkoly-Thege M. str. 29-33, Budapest, H-1121, Hungary
| | - Pascal Rusch
- Institute of Physical Chemistry and Electrochemistry, Leibniz Universität Hannover, Callinstr. 3a, Hannover, 30167, Germany.,Laboratory of Nano and Quantum Engineering, Leibniz Universität Hannover, Schneiderberg 39, Hannover, 30167, Germany
| | - Anja Schlosser
- Institute of Physical Chemistry and Electrochemistry, Leibniz Universität Hannover, Callinstr. 3a, Hannover, 30167, Germany.,Laboratory of Nano and Quantum Engineering, Leibniz Universität Hannover, Schneiderberg 39, Hannover, 30167, Germany
| | - Lars F Klepzig
- Institute of Physical Chemistry and Electrochemistry, Leibniz Universität Hannover, Callinstr. 3a, Hannover, 30167, Germany.,Laboratory of Nano and Quantum Engineering, Leibniz Universität Hannover, Schneiderberg 39, Hannover, 30167, Germany
| | - Nadja C Bigall
- Institute of Physical Chemistry and Electrochemistry, Leibniz Universität Hannover, Callinstr. 3a, Hannover, 30167, Germany.,Laboratory of Nano and Quantum Engineering, Leibniz Universität Hannover, Schneiderberg 39, Hannover, 30167, Germany.,Cluster of Excellence PhoenixD (Photonics, Optics, and Engineering - Innovation Across Disciplines), Leibniz Universität Hannover, Hannover, 30167, Germany
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6
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Yu G, Zhao J, Wei Y, Huang L, Li F, Zhang Y, Li Q. Physicochemical Properties and Antioxidant Activity of Pumpkin Polysaccharide ( Cucurbita moschata Duchesne ex Poiret) Modified by Subcritical Water. Foods 2021; 10:197. [PMID: 33478048 PMCID: PMC7835828 DOI: 10.3390/foods10010197] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/14/2021] [Accepted: 01/15/2021] [Indexed: 12/21/2022] Open
Abstract
In this paper, subcritical water (SCW) was applied to modify pumpkin (Cucurbita moschata Duchesne ex Poiret) polysaccharides, and the properties and antioxidant activity of pumpkin polysaccharides were investigated. SCW treatments at varying temperature led to changes in the rheological and emulsifying properties of pumpkin polysaccharides. SCW treatments efficiently degraded pumpkin polysaccharides and changed the molecular weight distribution. Decreases in intrinsic viscosity, viscosity-average molecular weight, and apparent viscosity were also observed, while the activation energy and flow behavior indices increased. The temperature of SCW treatment has a great influence on the linear viscoelastic properties and antioxidant activity of pumpkin polysaccharides. Pumpkin polysaccharides solution treated by SCW at 150 °C exhibited the highest emulsifying activity and antioxidant activity, which was probably due to a broader molecular mass distribution and more reducing ends exposed after treatment. Scanning electron microscopy showed that SCW treatment changed the microstructure of pumpkin polysaccharides, resulting in the exposure of bigger surface area. Our results suggest that SCW treatment is an effective approach to modify pumpkin polysaccharides to achieve improved solution properties and antioxidant activity.
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Affiliation(s)
- Guoyong Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Jing Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Yunlu Wei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Linlin Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Fei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Yu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Quanhong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
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7
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Nagaraju PG, Sengupta P, Chicgovinda PP, Rao PJ. Nanoencapsulation of clove oil and study of physicochemical properties, cytotoxic, hemolytic, and antioxidant activities. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13645] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Pramod G. Nagaraju
- Department of Molecular Nutrition CSIR—Central Food Technological Research Institute Mysuru India
- CSIR Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
| | - Parineeta Sengupta
- Spice & Flavour Sciences CSIR—Central Food Technological Research Institute Mysuru India
| | - Poornima Priyadarshini Chicgovinda
- Department of Molecular Nutrition CSIR—Central Food Technological Research Institute Mysuru India
- CSIR Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
| | - Pooja J. Rao
- Spice & Flavour Sciences CSIR—Central Food Technological Research Institute Mysuru India
- CSIR Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
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8
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Hajhosseini A, Doroud D, Sharifan A, Eftekhari Z. Stress response and characterization of oil-in-water emulsions stabilized with Kluyveromyces marxianus mannoprotein. J Food Sci 2021; 86:454-462. [PMID: 33438241 DOI: 10.1111/1750-3841.15584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 11/23/2020] [Accepted: 12/06/2020] [Indexed: 11/30/2022]
Abstract
This study was intended to investigate physico-chemical, rheological, and emulsifying properties of oil-in-water emulsions prepared from the Kluyveromyces marxianus mannoprotein (KMM). Also, the stress-response function of the KMM emulsions was compared with that of the whey protein concentrate (WPC) emulsions in terms of zeta potential, size, and rheology. The stress experiments were conducted at different pH (3 to 9), ionic composition (0 to 500 mM NaCl), and temperatures (30 to 90 °C). The extracted KMM with a molecular weight of 107.2 kDa had 28.8% proteins and 68.22% carbohydrates. With increasing the KMM concentration to 1.5% (w/w), the zeta potential, droplet size, and apparent viscosity of the emulsions reached -35 mV, ∼1 μ, and ∼9 mPa·s, respectively. After applying pH, ionic composition, and temperature, the KMM emulsions were more stable than the WPC emulsions. In conclusion, KMM can be used as a bioemulsifier and be more effective in stabilizing emulsions than WPC. PRACTICAL APPLICATION: Yeasts are a rich source of natural materials. In this study, we extracted mannoproteins from the yeast cell wall and evaluated their functional properties to be used as an emulsifier in oil-in-water emulsions. The results of this study confirm that the yeast-derived mannoproteins are good at stabilizing these emulsions either in the presence or absence of different environmental conditions.
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Affiliation(s)
- Ashraf Hajhosseini
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Delaram Doroud
- Production and Research Complex, Pasteur Institute of Iran, Tehran, Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Zohreh Eftekhari
- Quality Control Department, Pasteur Institute of Iran, Tehran, Iran
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9
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Pham LB, Wang B, Zisu B, Truong T, Adhikari B. Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105944] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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10
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Timilsena YP, Haque MA, Adhikari B. Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments. ACTA ACUST UNITED AC 2020. [DOI: 10.4236/fns.2020.116035] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Can Karaca A. Encapsulation of black pepper seed oil using maltodextrin and pea protein. FOOD SCI TECHNOL INT 2019; 26:369-378. [PMID: 31856593 DOI: 10.1177/1082013219896429] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture content and water activity of pea protein and maltodextrin (∼5.5 g/100 g and ∼0.22) were found to be significantly lower than that of gum arabic (11.5 g/100 g and 0.46) whereas the glass transition temperatures of pea protein and maltodextrin (∼99.4 ℃) was significantly higher than that of gum arabic (72 ℃). Pea protein showed the highest viscosity (53.8 mPa s), the lowest surface tension (42.5 mN/m), and interfacial tension (10.5 mN/m) among the biopolymer materials studied. A mixture design was employed to investigate the effect of biopolymer formulation on droplet size and creaming stability of black pepper seed oil emulsions. Stable emulsions with relatively smaller droplet size were spray dried to produce microcapsules. Spray dried black pepper seed oil microcapsules produced with 1% pea protein and 39% maltodextrin had low surface oil (∼0.8%) and high encapsulation efficiency (95%). The results of this study suggest that pea protein in combination with maltodextrin can be used as carrier materials in encapsulation of black pepper seed oil.
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Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
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12
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Campos JR, Severino P, Ferreira CS, Zielinska A, Santini A, Souto SB, Souto EB. Linseed Essential Oil - Source of Lipids as Active Ingredients for Pharmaceuticals and Nutraceuticals. Curr Med Chem 2019; 26:4537-4558. [PMID: 30378485 DOI: 10.2174/0929867325666181031105603] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 07/19/2018] [Accepted: 07/22/2018] [Indexed: 12/24/2022]
Abstract
Linseed - also known as flaxseed - is known for its beneficial effects on animal health attributed to its composition. Linseed comprises linoleic and α-linolenic fatty acids, various dietary fibers and lignans, which are beneficial to health because they reduce the risk of cardiovascular diseases, as well as cancer, decreasing the levels of cholesterol and relaxing the smooth muscle cells in arteries increasing the blood flow. Essential fatty acids from flax participate in several metabolic processes of the cell, not only as structuring components of the cell membrane but also as storage lipids. Flax, being considered a functional food, can be consumed in a variety of ways, including seeds, oil or flour, contributing to basic nutrition. Several formulations containing flax are available on the market in the form of e.g. capsules and microencapsulated powders having potential as nutraceuticals. This paper revises the different lipid classes found in flaxseeds and their genomics. It also discusses the beneficial effects of flax and flaxseed oil and their biological advantages as ingredients in pharmaceuticals and in nutraceuticals products.
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Affiliation(s)
- Joana R Campos
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Polo das Ciencias da Saude, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Patricia Severino
- Biotechnology Industrial Program, Laboratory of Nanotechnology and Nanomedicine (LNMed), University of Tiradentes, Av. Murilo Dantas, 300, 49010-390 Aracaju, Sergipe, Brazil.,Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, 49010-390 Aracaju, Sergipe, Brazil
| | - Classius S Ferreira
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema, Brazil
| | - Aleksandra Zielinska
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Polo das Ciencias da Saude, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Antonello Santini
- Department of Pharmacy, Universita degli Studi di Napoli Federico II, Italy
| | - Selma B Souto
- Department of Endocrinology, Braga Hospital, Sete Fontes, 4710-243 Sao Victor Braga, Portugal
| | - Eliana B Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Polo das Ciencias da Saude, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.,CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar 4710-057 Braga, Portugal
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13
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Zhong L, Ma N, Wu Y, Zhao L, Ma G, Pei F, Hu Q. Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate. Carbohydr Polym 2019; 221:10-20. [DOI: 10.1016/j.carbpol.2019.05.085] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 05/28/2019] [Accepted: 05/28/2019] [Indexed: 11/16/2022]
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14
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Pham LB, Wang B, Zisu B, Adhikari B. Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.007] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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15
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Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.036] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Gharehbeglou P, Jafari SM, Homayouni A, Hamishekar H, Mirzaei H. Fabrication of double W1/O/W2 nano-emulsions loaded with oleuropein in the internal phase (W1) and evaluation of their release rate. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.020] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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17
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Sun L, Lv S, Chen C, Wang C. Preparation and characterization of rice bran protein‐stabilized emulsion by using ultrasound homogenization. Cereal Chem 2019. [DOI: 10.1002/cche.10147] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Li‐Hui Sun
- School of Food and Environment Dalian University of Technology Panjin Liaoning China
| | - Shi‐Wen Lv
- School of Food and Environment Dalian University of Technology Panjin Liaoning China
| | - Ci‐Hang Chen
- School of Food and Environment Dalian University of Technology Panjin Liaoning China
| | - Can Wang
- School of Food and Environment Dalian University of Technology Panjin Liaoning China
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18
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Gharehbeglou P, Jafari SM, Hamishekar H, Homayouni A, Mirzaei H. Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.016] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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19
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Makeri M, Muhammad K, Ghazali H, Mohammed A. Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-in-water emulsion. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9922-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion. Journal of Food Science and Technology 2018; 55:1143-1153. [PMID: 29487457 DOI: 10.1007/s13197-017-3030-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/28/2017] [Accepted: 12/29/2017] [Indexed: 10/18/2022]
Abstract
Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30% oil) were investigated. Different interactions were observed between SSBP and xanthan at different pH (3-7) including electrostatic interactions and hydrogen bonding. These interactions were predominant at pH 3. When low xanthan gum concentration (0.1%) was used, phase separation and complex coacervation observed at this pH (negative effect of interactions). However, at pH 5, only 0.1% xanthan was enough to drastically reduce non-dissolved protein and its precipitation which normally occurs at this pH. In addition, incompatibility or segregative phase behavior which normally occurs when protein and polysaccharide have same charges was not observed (positive effects of interactions). Protein-gum interactions influenced emulsion properties (zeta potential, particle size, PDI, rheology, emulsion capacity, heat stability and creaming rate). Interactions had considerable influence on emulsion shelf life and produced completely stable emulsions at all pH values. Results confirmed that SSBP-xanthan gum mixture has a high potential for production of multilayer emulsions.
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21
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22
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Chang YY, Bi CH, Wang LJ, Li D, Adhikari B, Chen XD. Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Enzymatic hydrolysis of flaxseed protein (FP) was carried out using trypsin in order to obtain flaxseed protein hydrolysates possessing better antioxidative property and modified rheological properties. The antioxidative properties of hydrolysates were much higher than the unhydrolyzed flaxseed protein. The hydrolysis also significantly reduced the hydrodynamic diameter of the magnitude of zeta potential of the dispersions. The gelling point of the hydrolysates occurred earlier than the unhydrolyzed sample while the duration of hydrolysis (30–120 min) did not affect gelling point of the hydrolysates. Considerable decrease in the gel strength and the frequency dependence of gel strength were observed in gels produced using hydrolyzed flaxseed protein. The above findings indicate that hydrolysates possessing high degree of antioxidative properties. The gels produces from these hydrolysates will have fast gelling property and will produce gels with reasonable strength. Thus, flaxseed protein hydrolysates obtained from trypsin hydrolysis can be used in applications that require proteins with higher antioxidative properties but softer texture.
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23
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Rahmati NF, Koocheki A, Varidi M, Kadkhodaee R. Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pH. Int J Biol Macromol 2017; 95:1179-1189. [DOI: 10.1016/j.ijbiomac.2016.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Revised: 10/05/2016] [Accepted: 11/03/2016] [Indexed: 11/16/2022]
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24
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Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate. Carbohydr Polym 2017; 157:1620-1627. [DOI: 10.1016/j.carbpol.2016.11.044] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 11/08/2016] [Accepted: 11/13/2016] [Indexed: 11/21/2022]
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25
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Thaiphanit S, Schleining G, Anprung P. Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.035] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Thamnarathip P, Jangchud K, Jangchud A, Vardhanabhuti B. Functional properties of protein hydrolysates from Riceberry rice bran. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13071] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Parichart Thamnarathip
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Kamolwan Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Anuvat Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road Chatuchak Bangkok 10900 Thailand
| | - Bongkosh Vardhanabhuti
- Food Science Program; College of Agriculture, Food and Natural Resources; University of Missouri; Columbia MO 65211 USA
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27
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Study of the functional properties of canola protein concentrates and isolates extracted by electro-activated solutions as non-invasive extraction method. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.10.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Burgos-Díaz C, Rubilar M, Morales E, Medina C, Acevedo F, Marqués AM, Shene C. Naturally occurring protein-polysaccharide complexes from linseed (Linum usitatissimum) as bioemulsifiers. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500069] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- César Burgos-Díaz
- Technology and Processes Unit; Agriaquaculture Nutritional Genomic Center, CGNA; Temuco Chile
| | - Mónica Rubilar
- Scientific and Technological Bioresource Nucleus, BIOREN; Universidad de La Frontera; Temuco Chile
- Department of Chemical Engineering; Universidad de La Frontera; Temuco Chile
| | - Eduardo Morales
- Technology and Processes Unit; Agriaquaculture Nutritional Genomic Center, CGNA; Temuco Chile
| | - Camila Medina
- Scientific and Technological Bioresource Nucleus, BIOREN; Universidad de La Frontera; Temuco Chile
| | - Francisca Acevedo
- Scientific and Technological Bioresource Nucleus, BIOREN; Universidad de La Frontera; Temuco Chile
| | - Ana M. Marqués
- Laboratory of Microbiology, Faculty of Pharmacy; Universidad de Barcelona; Barcelona Spain
| | - Carolina Shene
- Scientific and Technological Bioresource Nucleus, BIOREN; Universidad de La Frontera; Temuco Chile
- Department of Chemical Engineering; Universidad de La Frontera; Temuco Chile
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29
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Kaushik P, Dowling K, Barrow CJ, Adhikari B. Complex coacervation between flaxseed protein isolate and flaxseed gum. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.046] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Li C, Wang J, Shi J, Huang X, Peng Q, Xue F. Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.11.022] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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31
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Li M, Ma Y, Cui J. Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.054] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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32
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Goyal A, Sharma V, Upadhyay N, Gill S, Sihag M. Flax and flaxseed oil: an ancient medicine & modern functional food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:1633-53. [PMID: 25190822 PMCID: PMC4152533 DOI: 10.1007/s13197-013-1247-9] [Citation(s) in RCA: 306] [Impact Index Per Article: 30.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2013] [Accepted: 12/26/2013] [Indexed: 02/05/2023]
Abstract
Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Flax protein helps in the prevention and treatment of heart disease and in supporting the immune system. As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review focuses on the evidences of the potential health benefits of flaxseed through human and animals' recent studies and commercial use in various food products.
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Affiliation(s)
- Ankit Goyal
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Vivek Sharma
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Neelam Upadhyay
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Sandeep Gill
- />BITS Pilani, Hyderabad Campus Shameerpet Mandal Rangareddy District, Hyderabad, Andhra Pradesh India 500078
| | - Manvesh Sihag
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
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33
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Rahmati NF, Mazaheri Tehrani M, Daneshvar K, Koocheki A. Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9356-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Cheung L, Wanasundara J, Nickerson MT. Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9350-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Kuhn KR, Silva FGDE, Netto FM, Cunha RLD. Assessing the potential of flaxseed protein as an emulsifier combined with whey protein isolate. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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36
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Relating the variation of secondary structure of gelatin at fish oil–water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability. Food Chem 2014; 143:484-91. [DOI: 10.1016/j.foodchem.2013.07.130] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2013] [Revised: 07/08/2013] [Accepted: 07/29/2013] [Indexed: 11/22/2022]
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37
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Lam RSH, Nickerson MT. Food proteins: a review on their emulsifying properties using a structure-function approach. Food Chem 2013; 141:975-84. [PMID: 23790876 DOI: 10.1016/j.foodchem.2013.04.038] [Citation(s) in RCA: 495] [Impact Index Per Article: 45.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2013] [Revised: 04/13/2013] [Accepted: 04/15/2013] [Indexed: 01/06/2023]
Abstract
Proteins are of great interest due to their amphiphilic nature, which allows them to reduce the interfacial tension at the oil-water interface. The incorporation of proteins at the oil-water interface has allowed scientists to utilise them to form emulsions (O/W or W/O), which may be used in food formulations, drug and nutrient delivery. The systematic study of the proteins at the interface and the factors that affect their stability (i.e., conformation, pH, solvent conditions, and thermal treatment) has allowed for a broader use of these emulsions tailored for various applications. In this review, the factors affecting the stability of emulsions using food proteins will be discussed. The use of polysaccharides to complex with proteins will also be explored in relation to enhancing emulsion stability.
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Affiliation(s)
- Ricky S H Lam
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8
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38
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Interfacial and emulsifying properties of lentil protein isolate. Food Chem 2012; 134:1343-53. [DOI: 10.1016/j.foodchem.2012.03.029] [Citation(s) in RCA: 120] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2011] [Revised: 02/08/2012] [Accepted: 03/06/2012] [Indexed: 11/23/2022]
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39
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Can Karaca A, Nickerson MT, Low NH. Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:13203-13211. [PMID: 22029253 DOI: 10.1021/jf203028n] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Chickpea and lentil protein-stabilized emulsions were optimized with regard to pH (3.0-8.0), protein concentration (1.1-4.1% w/w), and oil content (20-40%) for their ability to form and stabilize oil-in-water emulsions using response surface methodology. Specifically, creaming stability, droplet size, and droplet charge were assessed. Optimum conditions for minimal creaming (no serum separation after 24 h), small droplet size (<2 μm), and high net droplet charge (absolute value of ZP > 40 mV) were identified as 4.1% protein, 40% oil, and pH 3.0 or 8.0, regardless of the plant protein used for emulsion preparation.
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Affiliation(s)
- Asli Can Karaca
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, Canada S7N 5A8
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40
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Karaca AC, Low N, Nickerson M. Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.07.009] [Citation(s) in RCA: 88] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Wang B, Wang LJ, Li D, Adhikari B, Shi J. Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.04.059] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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