1
|
Akpo E, Colin C, Perrin A, Cambedouzou J, Cornu D. Encapsulation of Active Substances in Natural Polymer Coatings. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2774. [PMID: 38894037 PMCID: PMC11173946 DOI: 10.3390/ma17112774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024]
Abstract
Already used in the food, pharmaceutical, cosmetic, and agrochemical industries, encapsulation is a strategy used to protect active ingredients from external degradation factors and to control their release kinetics. Various encapsulation techniques have been studied, both to optimise the level of protection with respect to the nature of the aggressor and to favour a release mechanism between diffusion of the active compounds and degradation of the barrier material. Biopolymers are of particular interest as wall materials because of their biocompatibility, biodegradability, and non-toxicity. By forming a stable hydrogel around the drug, they provide a 'smart' barrier whose behaviour can change in response to environmental conditions. After a comprehensive description of the concept of encapsulation and the main technologies used to achieve encapsulation, including micro- and nano-gels, the mechanisms of controlled release of active compounds are presented. A panorama of natural polymers as wall materials is then presented, highlighting the main results associated with each polymer and attempting to identify the most cost-effective and suitable methods in terms of the encapsulated drug.
Collapse
Affiliation(s)
| | | | | | - Julien Cambedouzou
- IEM, Université de Montpellier, CNRS, ENSCM, F-34095 Montpellier, France
| | - David Cornu
- IEM, Université de Montpellier, CNRS, ENSCM, F-34095 Montpellier, France
| |
Collapse
|
2
|
Huang H, Yan W, Tan S, Zhao Y, Dong H, Liao W, Shi P, Yang X, He Q. Frontier in gellan gum-based microcapsules obtained by emulsification: Core-shell structure, interaction mechanism, intervention strategies. Int J Biol Macromol 2024; 272:132697. [PMID: 38843607 DOI: 10.1016/j.ijbiomac.2024.132697] [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: 11/03/2023] [Revised: 05/17/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
As a translucent functional gel with biodegradability, non-toxicity and acid resistance, gellan gum has been widely used in probiotic packaging, drug delivery, wound dressing, metal ion adsorption and other fields in recent years. Because of its remarkable gelation characteristics, gellan gum is suitable as the shell material of microcapsules to encapsulate functional substances, by which the functional components can improve stability and achieve delayed release. In recent years, many academically or commercially reliable products have rapidly emerged, but there is still a lack of relevant reports on in-depth research and systematic summaries regarding the process of microcapsule formation and its corresponding mechanisms. To address this challenge, this review focuses on the formation process and applications of gellan gum-based microcapsules, and details the commonly used preparation methods in microcapsule production. Additionally, it explores the impact of factors such as ion types, ion strength, temperature, pH, and others present in the solution on the performance of the microcapsules. On this basis, it summarizes and analyzes the prospects of gellan gum-based microcapsule products. The comprehensive insights from this review are expected to provide inspiration and design ideas for researchers.
Collapse
Affiliation(s)
- Huihua Huang
- School of Public Health/Food Safety and Health Research Center/BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, China
| | - Wenjing Yan
- School of Public Health/Food Safety and Health Research Center/BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, China
| | - Shuliang Tan
- School of Public Health/Food Safety and Health Research Center/BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, China
| | - Yihui Zhao
- School of Public Health/Food Safety and Health Research Center/BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, China
| | - Hao Dong
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Wenzhen Liao
- School of Public Health/Food Safety and Health Research Center/BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, China
| | - Pengwei Shi
- Emergency Department, Nanfang Hospital, Southern Medical University, Guangzhou 510640, China
| | - Xingfen Yang
- School of Public Health/Food Safety and Health Research Center/BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, China
| | - Qi He
- School of Public Health/Food Safety and Health Research Center/BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510515, China; South China Hospital, Shenzhen University, Shenzhen 518116, China.
| |
Collapse
|
3
|
Xu SQ, Du YN, Zhang ZJ, Yan JN, Sun JJ, Zhang LC, Wang C, Lai B, Wu HT. Gel properties and interactions of hydrogels constructed with low acyl gellan gum and puerarin. Carbohydr Polym 2024; 326:121594. [PMID: 38142069 DOI: 10.1016/j.carbpol.2023.121594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 11/09/2023] [Accepted: 11/14/2023] [Indexed: 12/25/2023]
Abstract
To develop composite hydrogels based on low acyl gellan gum (GG), the effect of puerarin (PUE) on the gel properties of GG was investigated. The results showed that the maximum storage modulus (G') of the 1.2 % GG/0.8 % PUE composite hydrogel was 377.4 Pa at 0.1 Hz, which was enhanced by 4.7-fold compared with that of 1.2 % GG. The melting temperature of this composite hydrogel increased from 74.1 °C to >80.0 °C. LF-NMR results showed that a significant amount of free water was present in the hydrogel matrix. The surface structure aggregation and the shrinkage of the honeycomb meshes in the composite hydrogel proved the cross-linking of PUE and GG. XRD, FTIR and molecular simulation results illustrated that hydrogen bonds were the most important factor controlling the interaction between GG and PUE. Thus, the GG/PUE composite hydrogel has good elasticity, thermal stability and water retention, which lays a good foundation for further application in the food industry.
Collapse
Affiliation(s)
- Shi-Qi Xu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yi-Nan Du
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhu-Jun Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jia-Nan Yan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jin-Jian Sun
- Dalian Center for Food and Drug Control and Certification, Dalian 116037, China
| | - Li-Chao Zhang
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan 030006, China
| | - Ce Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bin Lai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hai-Tao Wu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
4
|
Swackhamer C, Bedane T, Keppler S, Poltorak A, Cheung K, Awais N, Marra F, Bornhorst GM. Development and analysis of a multi-module peristaltic simulator for gastrointestinal research. Food Res Int 2023; 170:112877. [PMID: 37316038 DOI: 10.1016/j.foodres.2023.112877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/06/2023] [Accepted: 04/20/2023] [Indexed: 06/16/2023]
Abstract
Many existing in vitro digestion systems do not accurately represent the peristaltic contractions of the gastrointestinal system; most of the systems that have physiologically-relevant peristaltic contractions have low throughput and can only test one sample at a time. A device has been developed that provides simulated peristaltic contractions for up to 12 digestion modules simultaneously using rollers of varying width to modulate the dynamics of the peristaltic motion. The force applied to a simulated food bolus varied from 2.61 ± 0.03 N to 4.51 ± 0.16 N (p < 0.05) depending on roller width. Video analysis showed that the degree of occlusion of the digestion module varied from 72.1 ± 0.4% to 84.6 ± 1.2% (p < 0.05). A multiphysics, computational fluid dynamics model was created to understand the fluid flow. The fluid flow was also examined experimentally using video analysis of tracer particles. The model-predicted maximum fluid velocity in the peristaltic simulator incorporating the thin rollers was 0.016 m/s, and the corresponding value measured using tracer particles was 0.015 m/s. The occlusion, pressure, and fluid velocity in the new peristaltic simulator fell within physiologically representative ranges. Although no in vitro device perfectly recreates the conditions of the gastrointestinal system, this novel device is a flexible platform for future gastrointestinal research and could allow for high-throughput screening of food materials for health-promoting properties under conditions representative of human gastrointestinal motility.
Collapse
Affiliation(s)
- Clay Swackhamer
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Tesfaye Bedane
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - Silvia Keppler
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Adam Poltorak
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Kyle Cheung
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Nashea Awais
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Francesco Marra
- Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, 84084 Fisciano, Italy
| | - Gail M Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, USA; Riddet Institute, Palmerston North, New Zealand.
| |
Collapse
|
5
|
Progress and opportunities in Gellan gum-based materials: A review of preparation, characterization and emerging applications. Carbohydr Polym 2023; 311:120782. [PMID: 37028862 DOI: 10.1016/j.carbpol.2023.120782] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023]
Abstract
Gellan gum, a microbial exopolysaccharide, is biodegradable and has potential to fill several key roles in many fields from food to pharmacy, biomedicine and tissue engineering. In order to improve the physicochemical and biological properties of gellan gum, some researchers take advantage of numerous hydroxyl groups and the free carboxyl present in each repeating unit. As a result, design and development of gellan-based materials have advanced significantly. The goal of this review is to provide a summary of the most recent, high-quality research trends that have used gellan gum as a polymeric component in the design of numerous cutting-edge materials with applications in various fields.
Collapse
|
6
|
Xie S, Qu P, Luo S, Wang C. Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review. J Dairy Sci 2022; 105:7959-7971. [PMID: 36028346 DOI: 10.3168/jds.2021-21127] [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: 08/08/2021] [Accepted: 05/11/2022] [Indexed: 11/19/2022]
Abstract
Milk proteins have received much awareness due to their bioactivity. However, their encapsulation functions have not attracted enough attention. Milk proteins as encapsulation walls can increase the bioavailability of bioactive compounds. As the benefits of bioactive compounds are critically determined by bioavailability, the effect of interactions between milk proteins and active substances is a critical topic. In the present review, we summarize the effects of milk proteins as encapsulation walls on the bioavailability of active substances with a special focus. The methods and mechanisms of interactions between milk proteins and active substances are also discussed. The evidence collected in the present review suggests that when active substances are encapsulated by milk proteins, the bioavailability of active substances can be significantly affected. This review also provides valuable guidelines for the use of milk protein-based microcarriers.
Collapse
Affiliation(s)
- Siyu Xie
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Peng Qu
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Shubo Luo
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110.
| |
Collapse
|
7
|
Soy protein-based delivery systems as carriers of trans-resveratrol: bioaccessibility using different in vitro digestion models. Food Res Int 2022; 161:111837. [DOI: 10.1016/j.foodres.2022.111837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 08/14/2022] [Accepted: 08/21/2022] [Indexed: 11/19/2022]
|
8
|
Nanocarriers for β-Carotene Based on Milk Protein. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02868-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
9
|
Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis). Food Chem 2022; 371:131114. [PMID: 34638013 DOI: 10.1016/j.foodchem.2021.131114] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 09/06/2021] [Accepted: 09/08/2021] [Indexed: 12/17/2022]
Abstract
This study aimed to examine the gelation and microstructural properties of scallop male gonad hydrolysates (SMGHs) in the presence of low-acyl gellan gum (GG) at different mass ratios. The rheological results showed that both elastic modulus and thermal stability of SMGHs were significantly improved by the addition of GG. Meanwhile, the relaxation time T23 was significantly reduced in SMGHs/GG by low-field nuclear magnetic resonance, indicating a strong interaction between SMGHs and GG. Fourier transform infrared spectroscopy indicated the blueshift of amide I and II peaks in SMGHs/GG further demonstrated the electrostatic interaction between SMGHs and GG. The network structure of SMGHs/GG binary complexes was more compact and the surface was smoother than that of SMGHs by cryo-scanning electron microscopy. Furthermore, increasing the content of GG in the SMGHs/GG binary complex significantly reinforced the gel strength and promoted the gelation process.
Collapse
|
10
|
Development and characterization of standardized model, solid foods with varying breakdown rates during gastric digestion. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110827] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
11
|
Free-Manjarrez S, Mojica L, Espinosa-Andrews H, Morales-Hernández N. Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix. Polymers (Basel) 2022; 14:polym14050854. [PMID: 35267677 PMCID: PMC8912654 DOI: 10.3390/polym14050854] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 12/12/2022] Open
Abstract
The work aimed to develop a gel as a protective barrier of common bean protein hydrolysates to be incorporated into a Greek-style yogurt and evaluate the sensory perception and biological potential. The gel was formed by complex coacervation and induced heat at a pH 3.5 and 3:1 biopolymer ratio (whey protein and gum arabic). The gel presented a 39.33% yield, low syneresis (0.37%), and a gel strength of 100 gf. The rheological properties showed an elastic behavior (G′ > G″). The gel with the most stable characteristics favored the incorporation of 2.3 g of hydrolysates to be added into the Greek-style yogurt. Nutritionally, the Greek-style yogurt with the encapsulated hydrolysates presented 9.96% protein, 2.27% fat, and 1.76% carbohydrate. Syneresis (4.64%), titratable acidity (1.39%), and viscoelastic behavior presented similar characteristics to the Greek-style control yogurt. The bitterness and astringency in yogurt with encapsulated hydrolysates decreased 44% and 52%, respectively, compared to the yogurt control with the unencapsulated hydrolysates. The Greek-style yogurt with the encapsulated hydrolysates showed the ability to inhibit enzymes related to carbohydrate metabolism (α-amylase (92.47%) and dipeptidyl peptidase-4 (75.24%) after simulated gastrointestinal digestion). The use of gels could be an alternative to transporting, delivering, and masking off-flavors of common bean protein hydrolysates in food matrices to decrease glucose absorption for type 2 diabetes patients.
Collapse
|
12
|
Lacroix A, Hayert M, Bosc V, Menut P. Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110738] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
13
|
Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review. Adv Colloid Interface Sci 2021; 295:102398. [PMID: 33931199 DOI: 10.1016/j.cis.2021.102398] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/27/2021] [Accepted: 02/28/2021] [Indexed: 01/05/2023]
Abstract
Studying the interactions of biopolymers like polysaccharides and proteins is quite important mainly due to the wide number of applications such as the stabilization and encapsulation of active compounds in complex systems. Complexation takes place when materials like proteins and polysaccharides are blended to promote the entrapment of active compounds. The interaction forces between the charged groups in the polymeric chains allow the miscibility of the components in the complex system. Understanding the interactions taking place between the polymers as well as between the wall material and the active compound is important when designing delivery systems. However, some features of the biopolymers like structure, functional groups, or electrical charge as well as extrinsic parameters like pH or ratios might affect the structure and the performance of the complex system when used in encapsulation applications. This work summarizes the recent progress of the polysaccharide/protein complexes for encapsulation and the influence of the pH on the structural modifications during the complexation process.
Collapse
|
14
|
Polysaccharide-Peptides-Based Microgels: Characterization, In Vitro Digestibility, and Rheological Behavior of their Suspensions. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09683-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
15
|
Synthesis of the Microbial Polysaccharide Gellan from Dairy and Plant-Based Processing Coproducts. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020016] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This review examines the production of the microbial polysaccharide gellan, synthesized by Sphingomonas elodea, on dairy and plant-based processing coproducts. Gellan is a water-soluble gum that structurally exists as a tetrasaccharide comprised of 20% glucuronic acid, 60% glucose and 20% rhamnose, for which various food, non-food and biomedical applications have been reported. A number of carbon and nitrogen sources have been tested to determine whether they can support bacterial gellan production, with several studies attempting to optimize gellan production by varying the culture conditions. The genetics of the biosynthesis of gellan has been explored in a number of investigations and specific genes have been identified that encode the enzymes responsible for the synthesis of this polysaccharide. Genetic mutants exhibiting overproduction of gellan have also been identified and characterized. Several dairy and plant-based processing coproducts have been screened to learn whether they can support the production of gellan in an attempt to lower the cost of synthesizing the microbial polysaccharide. Of the processing coproducts explored, soluble starch as a carbon source supported the highest gellan production by S. elodea grown at 30 °C. The corn processing coproducts corn steep liquor or condensed distillers solubles appear to be effective nitrogen sources for gellan production. It was concluded that further research on producing gellan using a combination of processing coproducts could be an effective solution in lowering its overall production costs.
Collapse
|
16
|
Campos‐Montiel RG, Santos‐Ordoñez N, Almaraz‐Buendía I, Aguirre‐Álvarez G, Espino‐García JJ, Ludeña‐Urquizo FE, González‐Tenorio R, Pérez‐Soto E, Cenobio‐Galindo ADJ. Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15477] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
| | - Nestor Santos‐Ordoñez
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Tulancingo Mexico
| | - Isaac Almaraz‐Buendía
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Tulancingo Mexico
| | - Gabriel Aguirre‐Álvarez
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Tulancingo Mexico
| | - José Jesús Espino‐García
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Tulancingo Mexico
| | | | - Roberto González‐Tenorio
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Tulancingo Mexico
| | - Elizabeth Pérez‐Soto
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Tulancingo Mexico
| | | |
Collapse
|
17
|
Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties. Food Chem 2021; 349:129112. [PMID: 33581437 DOI: 10.1016/j.foodchem.2021.129112] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/22/2020] [Accepted: 01/11/2021] [Indexed: 02/06/2023]
Abstract
Zein/low-acyl gellan gum (GG) composite particles (ZGPs) were fabricated to stabilize Pickering emulsions (termed "ZGPEs"). The wettability of ZGPs was manipulated simply by adjusting the concentration of GG. The effects of GG concentration, oil fraction and pH on ZGPEs were systematically evaluated by confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM), dynamic light scattering technique, stimulated emission depletion (STED) nanoscopy and rheology. The results showed that ZGPEs exhibited robust colloidal properties and distinct advantage over other previously reported zein-polysaccharide-based Pickering emulsions. CLSM, STED and cryo-SEM analyses revealed that the network structures formed by GG and ZGPs at the continuous phase and oil-water interface were the main contributors to the emulsion's characteristics. This study provides insights into the fabrication of food-grade Pickering emulsions with distinct characteristics that impart favorable properties to various foods and bioactive delivery systems.
Collapse
|
18
|
Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acids. Food Res Int 2020; 128:108780. [PMID: 31955748 DOI: 10.1016/j.foodres.2019.108780] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 10/22/2019] [Accepted: 10/26/2019] [Indexed: 01/06/2023]
Abstract
As an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the effect of the incorporation of 25 e 50% (w/w) of olive, corn and linseed oil into the crystal structure of anhydrous milk fat (AMF). Fatty acid composition, atherogenicity (AI), and thrombogenicity (TI) index, crystallization kinetics, polymorphism by Rietveld method (RM), microstructure, thermal behavior, solid fat content, and lipid compatibility was evaluated. The addition of vegetable oils reduced the saturated fatty acids, and the AI and TI indices of AMF, and increased the concentration of unsaturated, specifically omega-6 and -3 fatty acids. Although vegetable oils caused changes in nucleation and crystallization kinetics, the spherulitic and crystalline morphology and the β' polymorphism of AMF were maintained. The study demonstrated the possibility of using the crystal structure of AMF as a vehicle for unsaturated fatty acids in food formulations, as an alternative to nutritional supplementation. In addition, studies on the use of RM in blends made with AMF and vegetable oil have not been found in literature, thus demonstrating the relevance of the present study.
Collapse
|
19
|
Challenges on the processing of plant-based neuronutraceuticals and functional foods with emerging technologies: Extraction, encapsulation and therapeutic applications. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|