1
|
Sun C, Wang S, Wang S, Wang P, Zhang G, Liu H, Zhu D. Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability. Food Res Int 2024; 186:114371. [PMID: 38729729 DOI: 10.1016/j.foodres.2024.114371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 04/07/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
In this study, the impact of soy hull polysaccharide (SHP) concentration on high-internal-phase emulsions (HIPEs) formation and the gastrointestinal viability of Lactobacillus plantarum within HIPEs were demonstrated. Following the addition of SHP, competitive adsorption with soy protein isolate (SPI) occurred, leading to increased protein adhesion to the oil-water interface and subsequent coating of oil droplets. This process augmented viscosity and enhanced HIPEs stability. Specifically, 1.8 % SHP had the best encapsulation efficiency and delivery efficiency, reaching 99.3 % and 71.1 %, respectively. After 14 d of continuous zebrafishs feeding, viable counts of Lactobacillus plantarum and complex probiotics in the intestinal tract was 1.1 × 107, 1.3 × 107, respectively. In vitro experiments further proved that HIPEs' ability to significantly enhance probiotics' intestinal colonization and provided targeted release for colon-specific delivery. These results provided a promising strategy for HIPEs-encapsulated probiotic delivery systems in oral food applications.
Collapse
Affiliation(s)
- Chenyuan Sun
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Peng Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Guangchen Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| |
Collapse
|
2
|
Zhu Q, Chen F, Li P, Wu T, Pan Y, Zhang M. Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality. Gels 2023; 9:759. [PMID: 37754440 PMCID: PMC10530567 DOI: 10.3390/gels9090759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 09/10/2023] [Accepted: 09/15/2023] [Indexed: 09/28/2023] Open
Abstract
In the present study, flaxseed gum (FG), Arabic gum (GA) and Tween 80 were used to prepare oleogels through an emulsion-templated method, and the obtained oleogels were designed for the partial substitution of pork fat in emulsified sausage. An increment in FG concentrations enhanced the viscoelasticity of emulsions, which resulted in the improved stability of emulsion systems, with smaller droplet sizes. In addition, increased FG concentrations contributed to higher mechanical strength, denser network structure and lower oil loss of oleogels. As a fat substitute, the prepared oleogels improved the textural properties and nutritional quality of emulsified sausages. With the increase in the substitution level of oleogels, the hardness and chewiness of the emulsified sausage increased, and the cooking loss decreased. Meanwhile, the reformulation with oleogels decreased the saturated fat from 57.04 g/100 g lipid to 12.05 g/100 g lipid, while increasing the ratio of omega-6 to omega-3 essential fatty acids from 0.10 to 0.39. The obtained results demonstrated that the flaxseed gum/Arabic gum/Tween 80-based oleogels had huge potential to successfully replace pork fat in emulsified sausage products.
Collapse
Affiliation(s)
- Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (F.C.); (T.W.)
- Tianjin Modern Innovative TCM Technology Co., Ltd., Tianjin 300392, China
| | - Fu Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (F.C.); (T.W.)
| | - Peiyang Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (F.C.); (T.W.)
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (F.C.); (T.W.)
| | - Yijun Pan
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road., New Brunswick, NJ 08901, USA;
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (F.C.); (T.W.)
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China
| |
Collapse
|
3
|
Liu C, Chen F. Study on the Stability Mechanism of Peanut OBs Extracted with the Aqueous Enzymatic Method. Foods 2023; 12:3446. [PMID: 37761154 PMCID: PMC10527780 DOI: 10.3390/foods12183446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/02/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, the internal relationships among oil bodies (OBs), the protein-phospholipid interactions in aqueous phase, oil-water interface behavior, and the stability of reconstituted OBs were analyzed from the bulk phase, interface, and macro perspectives, and the stability mechanism of OBs was discussed. OB proteins and phospholipids were combined through hydrophobic and electrostatic interactions, resulting in the stretching of protein conformation. OB proteins and phospholipids act synergistically to increase interface pressure and the rate of increase in interface pressure with relatively stable elastic behavior, which is beneficial to the formation and stability of interfacial films. When OBs were reconstituted by an OB protein-phospholipid complex system, phospholipids bound to OB proteins through hydrophobic and electrostatic interactions. OB proteins and phospholipids uniformly covered the oil droplet surface of reconstituted OBs to form a stable interfacial film, which maintained the stability of OBs. The addition of phospholipids significantly reduced the particle size of OBs prepared by OB proteins in a dose-dependent manner, and particle size decreased with the increase in phospholipid content (p < 0.05). Phospholipids increased the net surface charge, enhanced electrostatic repulsion, and improved the physicochemical stability of reconstituted OBs. The stability mechanism elucidated in this study provides a theoretical basis for the demulsification of peanut OBs.
Collapse
Affiliation(s)
- Chen Liu
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China;
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
4
|
He WS, Wang Q, Li Z, Li J, Zhao L, Li J, Tan C, Gong F. Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions. Antioxidants (Basel) 2023; 12:antiox12051128. [PMID: 37237994 DOI: 10.3390/antiox12051128] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Tree peony seed oil (TPSO) is an important plant source of n-3 polyunsaturated fatty acid (α-linolenic acid, ALA > 40%) that is receiving increasing attention for its excellent antioxidant and other activities. However, it has poor stability and bioavailability. In this study, a bilayer emulsion of TPSO was successfully prepared using a layer-by-layer self-assembly technique. Among the proteins and polysaccharides examined, whey protein isolate (WPI) and sodium alginate (SA) were found to be the most suitable wall materials. The prepared bilayer emulsion contained 5% TPSO, 0.45% whey protein isolate (WPI) and 0.5% sodium alginate (SA) under selected conditions and its zeta potential, droplet size, and polydispersity index were -31 mV, 1291 nm, and 27%, respectively. The loading capacity and encapsulation efficiency for TPSO were up to 84% and 90.2%, respectively. It was noteworthy that the bilayer emulsion showed significantly enhanced oxidative stability (peroxide value, thiobarbituric acid reactive substances content) compared to the monolayer emulsion, which was accompanied by a more ordered spatial structure caused by the electrostatic interaction of the WPI with the SA. This bilayer emulsion also exhibited markedly improved environmental stability (pH, metal ion), rheological properties, and physical stability during storage. Furthermore, the bilayer emulsion was more easily digested and absorbed, and had higher fatty acid release rate and ALA bioaccessibility than TPSO alone and the physical mixtures. These results suggest that bilayer emulsion containing WPI and SA is an effective TPSO encapsulation system and has significant potential for future functional food development.
Collapse
Affiliation(s)
- Wen-Sen He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Qingzhi Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhishuo Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jie Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Liying Zhao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Junjie Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Chen Tan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Fayong Gong
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, Xichang University, Xichang 615013, China
| |
Collapse
|
5
|
Wang H, Zhu Y, Li D, Zhu C. Characterization of hawthorn pectin gained via different ethanol concentrations. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023] Open
Affiliation(s)
- Haoyu Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China
| | - Yiwei Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China
| | - Dan Li
- Shandong Medicine Technician College Tai'an China
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China
| |
Collapse
|
6
|
Zhu C, Zhang S, Zhu N, Wu Q, Du M, He X, Bai Y, Wang S. Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
7
|
Wang L, Cheng X, Zhang S, Dongye Z, Kang M, Li Z, Chen C, Qian Y, Ren Y. The Rheological/interfacial Behavior and Stability Properties of Nanoemulsions Prepared Using Whey Protein-carboxymethyl Chitosan Conjugates. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.130924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
8
|
Sun H, Ma Y, Huang X, Song L, Guo H, Sun X, Li N, Qiao M. Stabilization of flaxseed oil nanoemulsions based on flaxseed gum: Effects of temperature, pH and NaCl on stability. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
9
|
Li X, Wang Q, Hao J, Xu D. Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies. Foods 2022; 11:foods11193110. [PMID: 36230186 PMCID: PMC9561989 DOI: 10.3390/foods11193110] [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: 08/18/2022] [Revised: 09/26/2022] [Accepted: 10/04/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, rice bran oil bodies (RBOBs) were filled with varying concentrations of flaxseed gum (FG) to construct an RBOB-FG emulsion-filled gel system. The particle size distribution, zeta potential, physical stability, and microstructure were measured and observed. The molecular interaction of RBOBs and FG was studied by Fourier transform infrared spectroscopy (FTIR). In addition, the rheological and the tribology properties of the RBOB-FG emulsion-filled gels were evaluated. We found that the dispersibility and stability of the RBOB droplets was improved by FG hydrogel, and the electrostatic repulsion of the system was enhanced. FTIR analysis indicated that the hydrogen bonds and intermolecular forces were the major driving forces in the formation of RBOB-FG emulsion-filled gel. An emulsion-filled gel-like structure was formed, which further improved the rheological properties, with increased firmness, storage modulus values, and viscoelasticity, forming thermally stable networks. In the tribological test, with increased FG concentration, the friction coefficient (μ) decreased. The elasticity of RBOB-FG emulsion-filled gels and the ball-bearing effect led to a minimum boundary friction coefficient (μ). These results might contribute to the development of oil-body-based functional ingredients for applications in plant-based foods as fat replacements and delivery systems.
Collapse
Affiliation(s)
- Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: ; Tel.: +86-106-898-5645; Fax: +86-106-898-5645
| |
Collapse
|
10
|
Niknam R, Mousavi M, Kiani H. Comprehensive evaluation of emulsifying and foaming properties of Gleditsia caspica seed galactomannan as a new source of hydrocolloid: Effect of extraction method. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107758] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
11
|
Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application. Foods 2022; 11:foods11152304. [PMID: 35954070 PMCID: PMC9368198 DOI: 10.3390/foods11152304] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/15/2023] Open
Abstract
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.
Collapse
|
12
|
Song T, Liu H, Monto AR, Shi T, Yuan L, Gao R. Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine. Front Nutr 2022; 9:955272. [PMID: 35898718 PMCID: PMC9309815 DOI: 10.3389/fnut.2022.955272] [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: 05/28/2022] [Accepted: 06/20/2022] [Indexed: 12/04/2022] Open
Abstract
In this work, L-lysine (Lys) was employed together with konjac glucomannan (KGM) to fabricate zein colloidal particles (ZCPs) aimed at enhancing the storage stability of Pickering emulsions. With the addition of Lys, zein-Lys colloidal particles (ZLCPs) and zein-Lys-KGM (ZLKCPs) exhibited smaller particle size (133.64 ± 1.43, 162.54 ± 3.51 nm), polydispersity index (PDI) (0.10 ± 0.029, 0.13 ± 0.022), π value, and more adsorbed protein. Meanwhile, KGM underwent deamidation in an alkaline solution, so the emulsions stabilized by ZLKCPs exhibited a solid gel-like structure with higher storage modulus (G′) and loss modulus (G′′), leading to lower fluidity and better stability. The synergistic effects of Lys and KGM improved the stability of the emulsion. Hydrophobic interactions and hydrogen bonds were the main driving forces forming colloidal particles, which were determined by driving force analysis.
Collapse
Affiliation(s)
- Teng Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- College of Life Science, Anhui Normal University, Wuhu, China
| | - Hui Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- *Correspondence: Li Yuan,
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Ruichang Gao,
| |
Collapse
|
13
|
Zhong Y, Cai Q, Huang Q, Lu X. Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
14
|
Duan F, Zhang Y, Wang Y, Zhang X, Zhao W, Zhang H. Study on stability of grape seed oil/rice hydrolyzed protein emulsion. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the stability mechanism of grape seed oil/rice hydrolyzed protein emulsion was studied. The grape seed oil (10% v/v) and rice hydrolyzed protein (2% w/v) were homogenized under high pressure to prepare the emulsion. It was observed by CLSM and Multiple light scatterometer that the emulsion had long-term storage stability, and the average particle size of droplets was 0.984–1.363 µm. ζ-potential ranged from −37.733 mV to −25.633 mV. It is found that the emulsion has strong resistance to temperature, ions and other environmental factors from the macroscopic and microscopic structure, and no emulsion stratification phenomenon occurs. The composite emulsion can be used in the field of food industry and fine chemical industry, which can provide nutrition and functionality of products, its research has certain value and has a wide space for development.
Collapse
Affiliation(s)
- Fangyu Duan
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Ying Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Yue Wang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Xu Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Wei Zhao
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Hao Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| |
Collapse
|
15
|
A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage. Foods 2022; 11:foods11121677. [PMID: 35741874 PMCID: PMC9223220 DOI: 10.3390/foods11121677] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/31/2022] [Accepted: 06/02/2022] [Indexed: 12/15/2022] Open
Abstract
Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added.
Collapse
|
16
|
Zhu Q, Wei W, Zhang L, Meng J, Sui W, Wu T, Li J, Wang P, Zhang M. Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
17
|
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]
|
18
|
Zhang S, Yin F, Zheng L, Zheng X, Yang Y, Xiao D, Ai B, Sheng Z. Steam‐exploded camellia (
Camellia oleifera
Abel.) seed protein improves the stability of camellia seed oil emulsions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shanying Zhang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
- College of Food Science and Engineering Hainan University Haikou 570228 China
| | - Fengman Yin
- College of Life Sciences Hainan University Haikou 570228 China
| | - Lili Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Xiaoyan Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Yang Yang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Dao Xiao
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Binling Ai
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Zhanwu Sheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| |
Collapse
|
19
|
Xu W, Li Z, Li H, Sun H, Zheng S, Luo D, Li Y, Wang Y, Shah BR. Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113298] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
20
|
Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108716] [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]
|
21
|
Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107447] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
22
|
Wang S, Liu X, Zhao G, Li Y, Yang L, Zhu L, Liu H. Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110849] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107304] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
24
|
Identification of the key emulsifying components from the byproducts of garlic oil distillation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107043] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
25
|
Layer-by-layer electrostatic self-assembled coatings based on flaxseed gum and chitosan for Mongolian cheese preservation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102785] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
26
|
Yang L, Wu X, Zhao L, Wang Z, Zhu D, Wang S, He Y, Liu H. The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Polysaccharides are macromolecules used for food development, and their further separation into different molecular weights allows their broader application in the food industry. Here, we performed microwave-assisted ammonium oxalate extraction of soy hull polysaccharide (SHP; MASP), followed by their separation and purification using membrane-separation technology and analyses of the emulsifying stability and MASP mechanism at different molecular weights. Additionally, we compared the composition and structural differences in SHP components and evaluated the separation and grading-emulsification stability properties of the membrane-emulsified components. The results showed improved emulsification stability properties of high molecular weight SHPs that had been separated and purified by membrane separation, with the formed emulsion exhibiting a high degree of viscosity, uniform particle-size distribution, smaller particle size, less interfacial tension, and a high Zeta potential. Moreover, the chemical composition, monosaccharide composition, and molecular weight of SHP were different.
Collapse
Affiliation(s)
- Lina Yang
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Xinghui Wu
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Li Zhao
- School of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , 214122 , China
| | - Ziyi Wang
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Yutang He
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - He Liu
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| |
Collapse
|
27
|
Li W, Huang D, Jiang Y, Liu Y, Li F, Huang Q, Li D. Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15067] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Wenjing Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| | - Dongjie Huang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| | - Yang Jiang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| | - Yuqian Liu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| | - Feng Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| | - Qingrong Huang
- Department of Food Science Rutgers The State University of New Jersey 65 Dudley Road New Brunswick NJ08901USA
| | - Dapeng Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Taian271018P.R. China
| |
Collapse
|
28
|
Light K, Karboune S. Emulsion, hydrogel and emulgel systems and novel applications in cannabinoid delivery: a review. Crit Rev Food Sci Nutr 2021; 62:8199-8229. [PMID: 34024201 DOI: 10.1080/10408398.2021.1926903] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Emulsions, hydrogels and emulgels have attracted a high interest as tools for the delivery of poorly soluble hydrophobic nutraceuticals by enhancing their stability and bioavailability. This review provides an overview of these delivery systems, their unique qualities and their interactions with the human gastrointestinal system. The modulation of the various delivery systems to enhance the bioavailability and modify the release profile of bioactive encapsulates is highlighted. The application of the delivery systems in the delivery of cannabinoids is also discussed. With the recent increase of cannabis legalization across North America, there is much interest in developing cannabis edibles which can provide a consistent dose of cannabinoids per portion with a rapid time of onset. Indeed, the long time of onset of psychoactive effects and varied metabolic responses to these products result in a high risk of severe intoxication due to overconsumption. Sophisticated emulsion or hydrogel-based delivery systems are one potential tool to achieve this goal. To date, there is a lack of evidence linking specific classes of delivery systems with their pharmacokinetic profiles in humans. More research is needed to directly compare different classes of delivery systems for the gastrointestinal delivery of cannabinoids.
Collapse
Affiliation(s)
- Kelly Light
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
| |
Collapse
|
29
|
Liu M, Wang F, Pu C, Tang W, Sun Q. Nanoencapsulation of lutein within lipid-based delivery systems: Characterization and comparison of zein peptide stabilized nano-emulsion, solid lipid nanoparticle, and nano-structured lipid carrier. Food Chem 2021; 358:129840. [PMID: 33933956 DOI: 10.1016/j.foodchem.2021.129840] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 04/01/2021] [Accepted: 04/09/2021] [Indexed: 12/15/2022]
Abstract
Three lipid-based carriers encapsulating lutein, nano-emulsion (NE), solid lipid nanoparticle (SLN), and nano-structured lipid carrier (NLC), were developed from zein peptides hydrolyzed by trypsin (TZP) and flavourzyme (FZP) as stabilizers. The physiochemical properties of FZP and TZP were evaluated. The particle size, potential, microstructure, environmental stability, rheological properties, in vitro digestion stability, and bioavailability of the lutein-loaded NE, SLN, and NLC were compared. The results showed that the surface hydrophobicity of TZP was higher than that of FZP. Except for the SLN, most samples were stable against droplet aggregation during storage, and carriers stabilized by TZP exhibited more favorable storage stabilities than those prepared from FZP. All the samples presented characteristics of fluid with good fluidity. The bioavailability of lutein was between 42.61% and 62.81%. In summary, these results provide valuable insights into the design of lipid-based delivery systems for fat-soluble biologically active compounds using zein peptides as stabilizers.
Collapse
Affiliation(s)
- Mengyao Liu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Fuli Wang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| |
Collapse
|
30
|
Li Y, Zeng QH, Liu G, Peng Z, Wang Y, Zhu Y, Liu H, Zhao Y, Jing Wang J. Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins. ULTRASONICS SONOCHEMISTRY 2021; 71:105364. [PMID: 33125962 PMCID: PMC7786555 DOI: 10.1016/j.ultsonch.2020.105364] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 09/05/2020] [Accepted: 10/02/2020] [Indexed: 05/24/2023]
Abstract
A novel protein extraction method of ultrasound-assisted basic electrolyzed water (BEW) was proposed, and its effects on the structural and functional properties of Antarctic krill proteins were investigated. Results showed that BEW reduced 30.9% (w/w) NaOH consumption for the extraction of krill proteins, and its negative redox potential (-800 ~ -900 mV) protected the active groups (carbonyl, free sulfhydryl, etc.) of the proteins from oxidation compared to deionized water (DW). Moreover, the ultrasound-assisted BEW increased the extraction yield (9.4%), improved the solubility (8.5%), reduced the particle size (57 nm), favored the transition of α-helix and β-turn to β-sheet, promoted the surface hydrophobicity and disulfide bonds formation of krill proteins when compared to BEW without ultrasound. These changes contributed to the enhanced foam capacity, foam stability and emulsifying capacity of the krill proteins. Notably, all the physicochemical, structural and functional properties of the krill proteins were comparable to those extracted by the traditional ultrasound-assisted DW. This study suggests that the ultrasound-assisted BEW can be a potential candidate to extract proteins, especially offering an alternative way to produce marine proteins with high nutritional quality.
Collapse
Affiliation(s)
- Yufeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhiyun Peng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue H9X 3 V9, Canada
| | - Yongheng Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science, Foshan University, Foshan 528000, China.
| |
Collapse
|
31
|
Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106289] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
32
|
Yalçinöz Ş, Erçelebi E. Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1847662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Şelale Yalçinöz
- Faculty of Engineering, Department of Food Engineering, The University of Gaziantep, Gaziantep, Turkey
| | - Emine Erçelebi
- Faculty of Engineering, Department of Food Engineering, The University of Gaziantep, Gaziantep, Turkey
| |
Collapse
|
33
|
Wang S, Yang J, Shao G, Liu J, Wang J, Yang L, Li J, Liu H, Zhu D, Li Y, Jiang L. pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106075] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
34
|
Shao P, Feng J, Sun P, Xiang N, Lu B, Qiu D. Recent advances in improving stability of food emulsion by plant polysaccharides. Food Res Int 2020; 137:109376. [DOI: 10.1016/j.foodres.2020.109376] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 05/11/2020] [Accepted: 06/02/2020] [Indexed: 11/25/2022]
|
35
|
Drozłowska E, Bartkowiak A, Łopusiewicz Ł. Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent. Polymers (Basel) 2020; 12:E2207. [PMID: 32993070 PMCID: PMC7600428 DOI: 10.3390/polym12102207] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 12/13/2022] Open
Abstract
Currently, a majority of oilseeds plants are converted into byproducts and waste materials during processing. Press cakes are rich in valuable biopolymers, such as proteins and polysaccharides (fiber, lignans, etc.). In this study flaxseed oil cake extract (FOCE) was used to stabilize flaxseed oil-in-water emulsions. The effect of FOCE with various flaxseed oil concentrations (10-50% v/v) on several physicochemical properties of emulsions, such as stability, rheology, color and particle size was investigated. The rheological parameters suggested that all samples were non-Newtonian fluids, whereas particle size measurements and calculation SPAN index provided information about the broadness of emulsions particle size distribution. FOCE was able to efficiently stabilize oil/water interfaces with a high oil content. Results obtained for FOCE were compared with effects for synthetic emulsifier (Tween 80) and separated FOCE compounds (flaxseed gum and flaxseed protein). FOCE emulsifying activity is a result of different water-holding and oil-binding capacities of flaxseed gum and protein. This result is an intriguing conclusion regarding the necessity for using pure emulsifiers, showing the possibility of using a bio-based extract containing biopolymers, which is part of the principles of circular economy and the idea of zero-waste. The results give the opportunity to use FOCE as an ingredient in efficient flaxseed oil emulsions stabilizer for food applications.
Collapse
Affiliation(s)
- Emilia Drozłowska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (A.B.); (Ł.Ł.)
| | | | | |
Collapse
|
36
|
Xu W, Xiong Y, Li Z, Luo D, Wang Z, Sun Y, Shah BR. Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105772] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
37
|
Li Y, Fan L. Comparative studies on the stabilization of Flos Sophorae Immaturus beverages by various hydrocolloids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109117] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
38
|
Jiang Y, Xu Y, Li F, Li D, Huang Q. Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105561] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
39
|
Wang S, Yang J, Shao G, Qu D, Zhao H, Zhu L, Yang L, Li R, Li J, Liu H, Zhu D. Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105366] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
40
|
Li K, Fu L, Zhao YY, Xue SW, Wang P, Xu XL, Bai YH. Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105275] [Citation(s) in RCA: 136] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|