1
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Xu Z, Zhao X, Yang W, Mei J, Xie J. Effect of magnetic nano-particles combined with multi-frequency ultrasound-assisted thawing on the quality and myofibrillar protein-related properties of salmon (Salmo salar). Food Chem 2024; 445:138701. [PMID: 38350203 DOI: 10.1016/j.foodchem.2024.138701] [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: 11/06/2023] [Revised: 01/31/2024] [Accepted: 02/05/2024] [Indexed: 02/15/2024]
Abstract
Multi-frequency ultrasound-assisted thawing (MUAT) has been proven to be an effective method of maintaining the quality of frozen food. The effects of magnetic nano-particles (MNPs) combined with MUAT and multi-frequency ultrasound-assisted sequential thawing (MUST) on water retention, myofibrillar protein (MP) structural characteristics, function characteristics, and MP aggregation and degradation of salmon (Salmo salar) were studied. The results showed that MNPs combined with multi-frequency ultrasound-assisted sequential thawing (MNPs-MUST) significantly improved the thawing rate and the retention of water and had better emulsifying and foaming properties. MNPs-MUST treatment reduced the oxidation and degradation of MP, increased sulfhydryl content, and protected the structure of MP. Confocal laser scanning microscopy (CLSM) indicated that the MP transformed into a filamentous polymer into more evenly distributed units, resulting in higher protein solubility, lower surface hydrophobicity, and lower protein turbidity. Therefore, MNPs combined with MUST has a potential application value in the thawing research of frozen salmon.
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Affiliation(s)
- Zhilong Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xin Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weihao Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
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2
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Niu H, Chen X, Chen X, Chen H, Dou Z, Wang W, Fu X. Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin-Ca 2+ Complexes with Different Cross-Linking Degrees. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024. [PMID: 38329064 DOI: 10.1021/acs.langmuir.4c00008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Recent studies showed that sugar beet pectin exhibited more excellent emulsifying properties than traditional citrus peel pectin and apple pectin ascribed to the higher content of neutral sugar, protein, ferulic acid, and acetyl groups. It is precisely because of the extremely complex molecular structure of pectin that the emulsifying properties of the pectin-Ca2+ complex are still unclear. In this study, SBP-Ca2+ complexes with different cross-linking degrees were prepared. Subsequently, their interfacial adsorption kinetics, the resistance of interfacial films to external perturbances, and the long-term stability of the emulsions formed by these SBP-Ca2+ complexes were measured. The results indicated that the highly cross-linked SBP-Ca2+ complex exhibited slower interfacial adsorption kinetics than SBP alone. Moreover, compared with SBP alone, the oil-water interfacial film loaded by the highly cross-linked SBP-Ca2+ complex exhibited a lower elasticity and a poorer resistance to external perturbances. This resulted in a larger droplet size, a lower ζ-potential value, a larger continuous viscosity, and a worse long-term stability of the emulsion formed by the highly cross-linked SBP-Ca2+ complex. This study has very important guiding significance for deeply understanding the emulsification mechanism of the pectin-Ca2+ complex.
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Affiliation(s)
- Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P. R. China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China
| | - Xianwei Chen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, P. R. China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou 510280, Guangdong, P. R. China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang 529500, Guangdong, P. R. China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P. R. China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P. R. China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, P. R. China
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3
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Sherman IM, Mounika A, Srikanth D, Shanmugam A, Ashokkumar M. Leveraging new opportunities and advances in high-pressure homogenization to design non-dairy foods. Compr Rev Food Sci Food Saf 2024; 23:e13282. [PMID: 38284573 DOI: 10.1111/1541-4337.13282] [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: 06/08/2023] [Revised: 10/15/2023] [Accepted: 11/27/2023] [Indexed: 01/30/2024]
Abstract
High-pressure homogenization (HPH) and ultrahigh-pressure homogenization (UHPH) are emerging food processing techniques for stabilizing emulsions and food components under the pressure range from 60 to 400 MPa. Apart from this, they also support increasing nutritional profile, food preservation, and functionality enhancement. Even though the food undergoes the shortest processing operation, the treatment leads to modification of physical, chemical, and techno-functional properties, in addition to the formation of micro-sized particles. This study focuses on recent advances in using HPH/UHPH on plant-based milk sources such as soybeans, almonds, hazelnuts, and peanuts. Overall, this systematic review provides an in-depth analysis of the principles of HPH/UHPH, the mechanism of action, and their applications in other nondairy areas such as fruits and vegetables, meat, fish, and marine species. This work also deciphers the role of HPH/UHPH in modifying food components, their functional quality enhancement, and their provision of oxidative resistance to many foods. HPH is not only perceived as a technique for size reduction and homogenization; however, it does various functions like microbial inactivation, improvement of rheologies like texture and consistency, decreasing of lipid oxidation, and making positive modifications to proteins such as changes to the secondary structure and tertiary structure thereby enhancing the emulsifying properties, hydrophobicity of proteins, and other associated functional properties in many nondairy sources at pressures of 100-300 MPa. Thus, HPH is an emerging technique with a high throughput and commercialization value in food industries.
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Affiliation(s)
- Irene Mary Sherman
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Addanki Mounika
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Davanam Srikanth
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Muthupandian Ashokkumar
- Sonochemistry Group, School of Chemistry, University of Melbourne, Parkville, Victoria, Australia
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4
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Wang N, Wang R, Xing K, Huang Z, Elfalleh W, Zhang H, Yu D. Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties. Food Chem 2024; 430:137065. [PMID: 37566978 DOI: 10.1016/j.foodchem.2023.137065] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/24/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023]
Abstract
Emulsion stability and sustained-release can be improved with a non-covalent complexing of a soybean protein isolate (SPI) with -tannic acid (TA) and dynamic high-pressure microfluidization (DHPM). The microstructure, physicochemical properties, and interfacial properties were investigated. The properties of the DHPM-treated emulsions were improved significantly, with the 120 MPa DHPM-treated SPI-TA emulsion (SPI-TA 120) having the best microstructure. The highest interface protein content, viscosity and viscoelasticity at 120 MPa of pressure facilitated the stability of the emulsion. The oxidation kinetics of emulsions was established. It was demonstrated that the oxidation stability of SPI-TA 120 was higher than SPI and SPI-TA emulsions without DHPM treatment. In addition, DHPM-treated SPI-TA emulsions showed the most positive effect on the slow release of curcumin compared to the control group. The formation of non-covalent protein complexes with polyphenols and DHPM treatment effectively increases the stability of emulsions.
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Affiliation(s)
- Ning Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Rui Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kaiwen Xing
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhe Huang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Walid Elfalleh
- Energy, Water, Environment and Process Laboratory, National Engineering School of Gabes, University of Gabes, Zrig, 6072 Gabes, Tunisia
| | - Hongwei Zhang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
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5
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He S, Li M, Sun Y, Pan D, Zhou C, Lan H. Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions. Food Chem 2024; 430:137053. [PMID: 37549626 DOI: 10.1016/j.foodchem.2023.137053] [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: 11/03/2022] [Revised: 07/11/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
Abstract
This study aimed to investigate the role of hydrolysis and guar gum (GG) participation on the emulsification of the duck myofibrillar protein (MP) and the related stability of oil-in-water emulsion in low-salt condition. Emulsions were prepared using one of each or both treatments, and that prepared with trypsin hydrolysis and GG (T-GG) exhibited the highest stability. FTIR analysis confirmed the hydrogen bond interactions between the system components. T-GG treatment improved emulsion properties and decreased oil droplet size. Moreover, CLSM indicated that aggregation of T-GG oil droplets was prevented. Physical stability was assessed such as Turbiscan stability index, creaming index, and rheological properties. The adsorbed percentage for T-GG was the lowest. However, interfacial tension, droplet size, stability, and peroxide value analyses indicated that a denser interfacial membrane structure is formed with T-GG. Thus, T-GG treatment could be applied in the food industry, such as in nutrient delivery systems and fat mimetics.
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Affiliation(s)
- Shufeng He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Mengmeng Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Hangzhen Lan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
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6
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Qayum A, Rashid A, Liang Q, Wu Y, Cheng Y, Kang L, Liu Y, Zhou C, Hussain M, Ren X, Ashokkumar M, Ma H. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion. Compr Rev Food Sci Food Saf 2023; 22:4242-4281. [PMID: 37732485 DOI: 10.1111/1541-4337.13221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/28/2023] [Accepted: 07/17/2023] [Indexed: 09/22/2023]
Abstract
Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.
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Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Melbourne, Australia
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
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7
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Ma Y, Zhang J, He J, Xu Y, Guo X. Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein. Food Res Int 2023; 170:112986. [PMID: 37316018 DOI: 10.1016/j.foodres.2023.112986] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
In order to expand the utilization of chickpeas in various food products, this study investigated the effects of different homogenization pressures (0-150 MPa) and cycles (1-3) on the physicochemical, and functional properties of chickpea protein. After high-pressure homogenization (HPH) treatment, hydrophobic groups and sulfhydryl groups of chickpea protein was exposed which increased its surface hydrophobicity and decreased its total sulfhydryl content. SDS-PAGE analysis showed that the molecular weight of modified chickpea protein remained unchanged. The particle size and turbidity of chickpea protein significantly decreased with an increase in homogenization pressure and cycles. Furthermore, the solubility, foaming, and emulsifying properties of chickpea protein were all enhanced by HPH treatment. In addition, the emulsions prepared by modified chickpea protein showed better stability capacity due to its smaller particle size and higher zeta potential. Therefore, HPH might be an effective technique to improve the functional properties of chickpea protein.
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Affiliation(s)
- Yigang Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jinmeng He
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yingjie Xu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
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Nawaz A, Shi B, Irshad S, Suo H, Wang X, Bi Y, Wang M, Chen F, Cheng KW. Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties. Food Chem 2023; 404:134558. [DOI: 10.1016/j.foodchem.2022.134558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/25/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022]
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9
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Yue Y, Hara M, Mukai Y. Continuous coalescence and separation of oil-in-water emulsion via polyacrylonitrile nanofibrous membrane coalescer. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Xu H, Yang L, Xie P, Zhou Q, Chen Y, Karrar E, Qi H, Lin R, Zhu Y, Jin J, Jin Q, Wang X. Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum. Int J Biol Macromol 2022; 223:307-315. [PMID: 36336159 DOI: 10.1016/j.ijbiomac.2022.10.264] [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: 08/30/2022] [Revised: 10/10/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
Abstract
In the present study, four different combinations of gums, including carrageenan (CG), its binary blends with xanthan gum (XG) or guar gum (GG) in equal ratios, and its ternary blends with XG and GG in three equal ratios, were involved into making partially crystalline emulsions (PCEs), respectively. The freshly prepared emulsions were systematically characterized by rheological property, particle size distribution, microscopic morphology, interfacial property, and intermolecular interactions, and their emulsion stabilities were further evaluated using multiple light scattering technique and storage test. All PCEs stabilized by gum blends (CG + XG, CG + GG, and CG + XG + GG) obtained decreased apparent viscosities at 0.01 s-1 (10.12-25.32 Pa·s), particle sizes (3.12-4.06 μm), as well as interfacial protein concentrations (22.60-27.01 mg/m2), which were much lower than those with single CG (35.98 Pa·s, 6.72 μm, and 47.74 mg/m2, respectively). The microscopic morphology showed that blending CG with XG and/or GG contributed to formation of firmer three-dimensional matrix, thereby preventing the aggregation of fat droplets. Inclusion of XG and/or GG also significantly reduced contribution of hydrophobic interactions from 0.72 to 0.24-0.44 mg/mL. Both multiple light scattering and storage test revealed that emulsion instabilities were mainly manifested as a clarification at the bottom and an agglomeration at the top. PCE-CG + XG + GG exhibited superior stability with low creaming index (6.20 %) and viscosity (1180.0 mPa·s) after three months of storage. The research aims to evaluate the effects of CG and its blends with XG and GG on stability of PCEs, and the results potentially provide valuable information for manufacture of stable PCE foods.
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Affiliation(s)
- Hua Xu
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lan Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot 010018, PR China
| | - Pengkai Xie
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qinying Zhou
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuhang Chen
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Department of Food Engineering, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Huifang Qi
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ruixue Lin
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yun Zhu
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jun Jin
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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11
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Zhao Y, Yuan Y, Yuan X, Zhao S, Kang Z, Zhu M, He H, Ma H. Physicochemical, conformational and functional changes of quinoa protein affected by high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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12
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Liang Y, Guo Y, Zheng Y, Liu S, Cheng T, Zhou L, Guo Z. Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate. Front Nutr 2022; 9:1054326. [PMID: 36505251 PMCID: PMC9729746 DOI: 10.3389/fnut.2022.1054326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 11/08/2022] [Indexed: 11/25/2022] Open
Abstract
This paper investigates the effect on the physicochemical and functional properties of soybean protein concentrate (SPC) by using Alcalase protease and high-pressure homogenization (HPH) (0, 20, 40, 60, 80, and 100 MPa) for the combined modification. The results showed that the degree of hydrolysis of SPC was 4.1% and the antigen protein was degraded after Alcalase hydrolysis, when the homogenization pressure (HP) was 6 0Mpa, the particle size of the SPC was the smallest, the zate potential absolute value up to 33.45 mV, the secondary structure has the lowest β-sheet content, the highest random coil content, and the highest surface hydrophobicity (H0), the size of protein fragments on the microstructure surface is the smallest, the lowest denaturation temperature (T d ) and enthalpy (△H) are 72.59°C and 1.35 J/g, the highest solubility is 80.54%, and the highest water and oil holding capacities are 7.73 g/g and 6.51 g/g, respectively. The best emulsifying activity and emulsifying stability were 43.46 m2/g and 190.35 min, the most even distribution of emulsion droplets. This indicates that the HPH treatment destroys the structure of enzymatic hydrolyzed SPC, changes its physicochemical properties, and improves its functional properties. In this study, SPC was modified by HPH and enzyme combined treatment, in order to improve the functionality and application range of SPC, and provide a theoretical basis for its high-value utilization in the food field.
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Affiliation(s)
- Yaru Liang
- College of Food Science, Beijing Technology and Business University, Beijing, China
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
- Key Laboratory of Soybean Biology, Ministry of Education, Northeast Agricultural University, Harbin, Yunnan, China
| | - Yanan Guo
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yuxuan Zheng
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Sibo Liu
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Tianfu Cheng
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Linyi Zhou
- College of Food Science, Beijing Technology and Business University, Beijing, China
| | - Zengwang Guo
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
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13
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Lee MH, In Yong H, Kim YJ, Choi YS. High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties. Meat Sci 2022; 196:109032. [DOI: 10.1016/j.meatsci.2022.109032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/22/2022] [Accepted: 11/04/2022] [Indexed: 11/10/2022]
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14
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Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene. Foods 2022; 11:foods11182720. [PMID: 36140849 PMCID: PMC9497784 DOI: 10.3390/foods11182720] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/23/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022] Open
Abstract
W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) of Sipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.
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15
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Rajasekaran B, Singh A, Zhang B, Hong H, Benjakul S. Changes in emulsifying and physical properties of shrimp oil/soybean oil‐in‐water emulsion stabilized by fish myofibrillar protein during the storage. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University
| | - Bin Zhang
- College of Food Science and Pharmacy Zhejiang Ocean University
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University
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16
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Yellow horn as an alternative source of plant-based protein: The effects of high-intensity ultrasonication treatment on its physicochemical properties and emulsifying properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Spirulina (Arthrospira platensis) protein-rich extract as a natural emulsifier for oil-in-water emulsions: Optimization through a sequential experimental design strategy. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129264] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Hao J, Zhang Z, Yang M, Zhang Y, Wu T, Liu R, Sui W, Zhang M. Micronization using combined alkaline protease hydrolysis and high-speed shearing homogenization for improving the functional properties of soy protein isolates. BIORESOUR BIOPROCESS 2022; 9:77. [PMID: 38647576 PMCID: PMC10992059 DOI: 10.1186/s40643-022-00565-9] [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: 05/09/2022] [Accepted: 07/13/2022] [Indexed: 11/10/2022] Open
Abstract
The present study aimed to investigate the functional properties of soybean protein isolate (SPI) treated with alkaline protease and high-speed shearing homogenization. Alkaline protease-hydrolyzed SPIs that were characterized by varying degrees of hydrolysis between 0 and 6% were treated with high-speed shearing homogenization to obtain different micro-particulate proteins. The results showed that this combined treatment could significantly reduce the particle size of SPI by markedly degrading the structure of both the 7S and 11S subunits, thereby resulting in a significantly reduced content of β-sheet and β-turn structures. The surface hydrophobicity increased considerably for samples with hydrolysis below the threshold of 2% and then declined gradually above this threshold. Furthermore, the combination of hydrolysis and homogenization significantly improved the emulsion stability of SPI hydrolysates. It also significantly improved the foaming properties of SPI. These results demonstrated that alkaline protease hydrolysis combined with high-speed shearing homogenization represents a promising approach for improving the functional and structural properties of SPI.
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Affiliation(s)
- Junyu Hao
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Zhuchi Zhang
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Ming Yang
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Yongli Zhang
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Tao Wu
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Rui Liu
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Wenjie Sui
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Min Zhang
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China.
- Tianjin Agricultural University, Tianjin, 300384, China.
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin, 300392, People's Republic of China.
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Rajasekaran B, Singh A, Benjakul S. Combined effect of chitosan and bovine serum albumin/whey protein isolate on the characteristics and stability of shrimp oil-in-water emulsion. J Food Sci 2022; 87:2879-2893. [PMID: 35703575 DOI: 10.1111/1750-3841.16226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 04/15/2022] [Accepted: 05/23/2022] [Indexed: 01/14/2023]
Abstract
The effect of bovine serum albumin (BSA) or whey protein isolate (WPI) at various concentrations (0.5%, 1.5%, and 3%; w/v) on the properties of shrimp oil-in-water emulsion was investigated. Both proteins at 1.5% showed the highest emulsifying properties. Moreover, the combined impact of chitosan (CS) at different levels (0.25%, 0.50%, 0.75%, and 1%; w/v) and 1.5% BSA or 1.5% WPI on emulsion properties was also studied. For the same protein used, those stabilized by BSA and WPI in conjunction with CS solution at 0.5% and 0.25% had the highest emulsion stability index, respectively. During storage for 28 days, the BSA-CSstabilized emulsion had higher turbidity, a*, b* but the lowest L* values compared to the WPI-CS counterpart (p < 0.05). Emulsion stabilized by the BSA-CS complex showed higher stability, as witnessed by lower d32 and d43 and lower flocculation factor and coalescence index, but it had a lower negative charge than those stabilized by the WPI-CS complex (p < 0.05). Oil droplets of the BSA-CS-stabilized emulsion showed a lower extent of size enlargement after storage. Rheological studies revealed viscous, shear-thinning, and non-Newtonian behavior of emulsions. Overall, emulsion stabilized by the BSA-CS complex had higher stability than that stabilized by the WPI-CS complex, and the former could maintain the stability of pigment in shrimp oil to some extent. PRACTICAL APPLICATION: Oil from shrimp hepatopancreas is a rich source of both astaxanthin and polyunsaturated fatty acids with health benefits. It can be used for the preparation of food emulsion, such as mayonnaise, with nutraceutical properties. However, emulsion stability determines the quality of the emulsion. The use of protein (bovine serum albumin) in conjunction with polysaccharides, especially chitosan at appropriate concentrations, was proven to improve shrimp oil-in-water emulsion during extended storage. Additionally, chitosan can act as an antioxidant to prevent the degradation of astaxanthin to some extent. This finding could be potentially beneficial to produce emulsion with high stability using protein-chitosan complexes.
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Affiliation(s)
- Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
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20
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Wang H, Pei Z, Xue C, Cao J, Shen X, Li C. Comparative Study on the Characterization of Myofibrillar Proteins from Tilapia, Golden Pompano and Skipjack Tuna. Foods 2022; 11:foods11121705. [PMID: 35741902 PMCID: PMC9222683 DOI: 10.3390/foods11121705] [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: 04/21/2022] [Revised: 06/05/2022] [Accepted: 06/06/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, the physicochemical properties, functional properties and N-glycoproteome of tilapia myofibrillar protein (TMP), golden pompano myofibrillar protein (GPMP) and skipjack tuna myofibrillar protein (STMP) were assessed. The microstructures and protein compositions of the three MPs were similar. TMP and GPMP had higher solubility, sulfhydryl content and endogenous fluorescence intensity, lower surface hydrophobicity and β-sheet contents than STMP. The results showed that the protein structures of TMP and GPMP were more folded and stable. Due to its low solubility and high surface hydrophobicity, STMP had low emulsifying activity and high foaming activity. By N-glycoproteomics analysis, 23, 85 and 22 glycoproteins that contained 28, 129 and 35 N-glycosylation sites, were identified in TMP, GPMP and STMP, respectively. GPMP had more N-glycoproteins and N-glycosylation sites than STMP, which was possibly the reason for GPMP’s higher solubility and EAI. These results provide useful information for the effective utilization of various fish products.
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Affiliation(s)
- Huibo Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.W.); (Z.P.); (J.C.); (X.S.)
| | - Zhisheng Pei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.W.); (Z.P.); (J.C.); (X.S.)
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China;
| | - Changfeng Xue
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China;
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.W.); (Z.P.); (J.C.); (X.S.)
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.W.); (Z.P.); (J.C.); (X.S.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Constructin for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.W.); (Z.P.); (J.C.); (X.S.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Constructin for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel./Fax: +86-0898-66256495
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21
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Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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22
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Pompilio da Capela A, Artigiani Lima Tribst A, Esteves Duarte Augusto P, Ricardo de Castro Leite Júnior B. Use of physical processes to maximize goat milk cream hydrolysis: Impact on structure and enzymatic hydrolysis. Food Res Int 2022; 156:111343. [DOI: 10.1016/j.foodres.2022.111343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 04/21/2022] [Accepted: 05/03/2022] [Indexed: 11/30/2022]
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23
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Ma C, Li S, Yin Y, Xu W, Xue T, Wang Y, Liu X, Liu F. Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Yu C, Sun S, Li S, Yan H, Zou H. Scallops as a new source of food protein: high‐intensity ultrasonication improved stability of oil‐in‐water emulsion stabilised by myofibrillar protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cuiping Yu
- College of Wildlife and Protected Area Northeast Forestry University Harbin 150040 China
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 China
| | - Shuang Sun
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 China
| | - Sihui Li
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 China
| | - Huijia Yan
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 China
| | - Henan Zou
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 China
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25
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Zhou Y, Yue W, Luo Y, Luo Q, Liu S, Chen H, Qin W, Zhang Q. Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112607] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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26
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Cao Y, Dai Y, Lu X, Li R, Zhou W, Li J, Zheng B. Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs). Front Nutr 2021; 8:770218. [PMID: 34888338 PMCID: PMC8650626 DOI: 10.3389/fnut.2021.770218] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Accepted: 10/20/2021] [Indexed: 12/30/2022] Open
Abstract
To form a stable emulsion system, the water-soluble proteins (WSPs) of Sipunculus nudus were prepared as the sole effective stabilizer for the high internal phase emulsion (HIPEs), of which the influence of the WSPs concentration and environmental stability was investigated. The HIPEs were fabricated using a simple one-pot homogenization process (10,000 rpm/min, 3 min) that involved blending the WSPs (0.1, 1, 2, 3, 4, and 5 wt%) with soybean oil (60, 65, 70, 75, 80, 85, and 90%). The microstructure and properties of stable HIPEs were characterized by particle size, ζ-potential, visual observations, optical microscopy, and dynamic rheology property measurements. As the concentration of WSPs increases, the mean particle diameter of HIPEs decreases, on the contrary, the apparent viscosity and storage modulus gradually increase. At a given emulsifier concentration (3 wt%), the stable and gel-like HIPEs were formed at the oil internal phase (ϕ) values of 70–75%, all the pH range in values from 3 to 9, and the ionic strength from 100 to 500 mM. Furthermore, the HIPEs that were stabilized formed a gel-like state that was relatively stable to heat and storage (30 days). And there was a new phenomenon that the destabilized HIPE of the freeze-thaw treatments could still return to a gel-like state again after homogenizing. The study results suggest that the WSPs of S. nudus as a natural emulsifier could be widely used in the food industry.
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Affiliation(s)
- Yupo Cao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China.,College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yaping Dai
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China.,Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, China
| | - Xuli Lu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China.,Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, China
| | - Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China.,Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China.,Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China.,Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
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27
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Sridhar A, Kapoor A, Kumar PS, Ponnuchamy M, Sivasamy B, Vo DVN. Lab-on-a-chip technologies for food safety, processing, and packaging applications: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2021; 20:901-927. [PMID: 34803553 PMCID: PMC8590809 DOI: 10.1007/s10311-021-01342-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 10/08/2021] [Indexed: 06/13/2023]
Abstract
The advent of microfluidic systems has led to significant developments in lab-on-a-chip devices integrating several functions onto a single platform. Over the years, these miniature devices have become a promising tool for faster analytical testing, displaying high precision and efficiency. Nonetheless, most microfluidic systems are not commercially available. Research is actually undergoing on the application of these devices in environmental, food, biomedical, and healthcare industries. The lab-on-a-chip industry is predicted to grow annually by 20%. Here, we review the use of lab-on-a-chip devices in the food sector. We present fabrication technologies and materials to developing lab-on-a-chip devices. We compare electrochemical, optical, colorimetric, chemiluminescence and biological methods for the detection of pathogens and microorganisms. We emphasize emulsion processing, food formulation, nutraceutical development due to their promising characteristics. Last, smart packaging technologies like radio frequency identification and indicators are highlighted because they allow better product identification and traceability.
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Affiliation(s)
- Adithya Sridhar
- School of Food Science and Nutrition, Faculty of Environment, The University of Leeds, Leeds, LS2 9JT UK
| | - Ashish Kapoor
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Ponnusamy Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, Chennai, 603110 India
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Balasubramanian Sivasamy
- Department of Chemical Engineering, KPR Institute of Engineering and Technology, Coimbatore, Tamil Nadu 641407 India
| | - Dai-Viet Nguyen Vo
- Institute of Environmental Sciences, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
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28
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Li J, Zhai J, Gu L, Su Y, Gong L, Yang Y, Chang C. Hen egg yolk in food industry - A review of emerging functional modifications and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.031] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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29
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Liu C, Fan L, Yang Y, Jiang Q, Xu Y, Xia W. Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106731] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions. Foods 2021; 10:foods10061201. [PMID: 34073481 PMCID: PMC8226962 DOI: 10.3390/foods10061201] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/21/2021] [Accepted: 05/24/2021] [Indexed: 01/08/2023] Open
Abstract
The current study aimed to investigate the effects of ultrasound-assisted emulsification on the emulsifying and rheological properties of myofibrillar protein (MP) pork fat emulsions under different protein/fat ratios. Changes in emulsion profile, confocal laser scanning microscope images, cryo-scanning microscope images, particle size, protein solubility, surface hydrophobicity and free sulfhydryl groups were determined. Ultrasound significantly increased the emulsifying activity, the emulsifying stability and the flow index for all emulsions, while it decreased the viscosity coefficient of emulsions except for the treatment of protein/fat ratio of 1:15. The results showed that sonication reduced the particle size of the fat particles and evenly distributed the emulsion droplets. Sonication moved the distribution curve of droplet size to the smaller particle size direction and decreased the D3,2 and D4,3 values of emulsion. Sonication resulted in increased bindings between protein hydrophobic groups and fat particles. After ultrasound treatment, more sulfhydryl groups were exposed to aqueous solution, which might decrease the protein solubility in aqueous solution. Ultrasound-assisted emulsification could directly enhance the emulsifying and rheological properties of MP-stabilized pork fat emulsions at different protein/fat ratios, in particular at the ratio of 1:10.
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31
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Jiang YS, Zhang SB, Zhang SY, Peng YX. Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Yu Shan Jiang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan Province China
| | - Shao Bing Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan Province China
| | - Shu Yan Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan Province China
| | - Yun Xuan Peng
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan Province China
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32
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Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110895] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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33
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Guo X, Gao F, Zhang Y, Peng Z, Jamali MA. Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110883] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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34
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Liu H, Singh RP, Zhang Z, Han X, Liu Y, Hu L. Microfluidic Assembly: An Innovative Tool for the Encapsulation, Protection, and Controlled Release of Nutraceuticals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2936-2949. [PMID: 33683870 DOI: 10.1021/acs.jafc.0c05395] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Nutraceuticals have been gradually accepted as food ingredients that can offer health benefits and provide protection against several diseases. It is widely accepted due to potential nutritional benefits, safety, and therapeutic effects. Most nutraceuticals are vulnerable to the changes in the external environment, which leads to poor physical and chemical stability and absorption. Several researchers have designed various encapsulation technologies to promote the use of nutraceuticals. Microfluidic technology is an emerging approach which can be used for nutraceutical delivery with precise control. The delivery systems using microfluidic technology have obtained much interest in recent years. In this review article, we have summarized the recently introduced nutraceutical delivery platforms including emulsions, liposomes, microspheres, microgels, and polymer nanoparticles based on microfluidic techniques. Emphasis has been made to discuss the advantages, preparations, characterizations, and applications of nutraceutical delivery systems. Finally, the challenges, several up-scaling methods, and future expectations are discussed.
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Affiliation(s)
- Haofan Liu
- College of Quality and Technical Supervision, Hebei University, Baoding 071002, China
| | - Rahul Pratap Singh
- Department of Pharmacy, School of Medical & Allied Sciences, G.D. Goenka University, Sohna, Gurgaon, India, 122103
| | - Zhengyu Zhang
- Key Laboratory of Pharmaceutical Quality Control of Hebei Province, College of Pharmaceutical Sciences, Hebei University, Baoding 071002, China
| | - Xiao Han
- Key Laboratory of Pharmaceutical Quality Control of Hebei Province, College of Pharmaceutical Sciences, Hebei University, Baoding 071002, China
| | - Yang Liu
- School of Pharmaceutical Sciences, Zhengzhou University, No. 100, Kexue Avenue, Zhengzhou 450001, China
| | - Liandong Hu
- College of Quality and Technical Supervision, Hebei University, Baoding 071002, China
- Key Laboratory of Pharmaceutical Quality Control of Hebei Province, College of Pharmaceutical Sciences, Hebei University, Baoding 071002, China
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Zhang D, Zhang Y, Huang Y, Chen L, Bao P, Fang H, Zhou C. l-Arginine and l-Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin's Emulsifying Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3189-3198. [PMID: 33496584 DOI: 10.1021/acs.jafc.0c06095] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
This study investigated the alleviative effects of l-arginine and l-lysine on the emulsifying properties and structural changes of myosin under hydroxyl radical (·OH) stress. The results showed that ·OH decreased the emulsifying activity index and emulsifying stability index but increased the creaming index and droplet size of a soybean oil-myosin emulsion (SOME). Confocal laser scanning microscopy demonstrated that ·OH caused larger and more inhomogeneous SOME droplets. l-Arginine and l-lysine effectively alleviated ·OH-induced destructive effects on the emulsifying properties of myosin. In addition, ·OH increased the extent of protein carbonylation and dityrosine formation, surface hydrophobicity, and β-sheet content, but decreased the tryptophan fluorescence intensity, solubility, total sulfhydryl, and α-helix content of myosin. Although l-lysine increased dityrosine fluorescence intensity, l-arginine and l-lysine effectively alleviated the aforementioned structural changes of myosin. Therefore, l-arginine and l-lysine could mitigate ·OH-induced structural changes of myosin, which enabled myosin to maintain its emulsifying capacity under oxidative stress.
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Affiliation(s)
- Daojing Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P. R. China
| | - Yinyin Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P. R. China
| | - Yajun Huang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P. R. China
| | - Li Chen
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P. R. China
| | - Pengqi Bao
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P. R. China
| | - Hongmei Fang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P. R. China
| | - Cunliu Zhou
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, P. R. China
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Comunian TA, Silva MP, Souza CJ. The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Hebishy E, Ferragut V, Blasco-Moreno A, Trujillo AJ. Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2019.1661256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Essam Hebishy
- Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona , Barcelona , Spain
- National Center for Food Manufacturing, College of Sciences, University of Lincoln , Spalding , UK
| | - Victoria Ferragut
- Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona , Barcelona , Spain
| | - Anabel Blasco-Moreno
- Servei d’Estadística Aplicada, Universitat Autònoma de Barcelona , Barcelona , Spain
| | - Antonio-José Trujillo
- Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona , Barcelona , Spain
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Chen J, Zhang X, Chen Y, Zhao X, Anthony B, Xu X. Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing. ULTRASONICS SONOCHEMISTRY 2020; 69:105268. [PMID: 32731126 DOI: 10.1016/j.ultsonch.2020.105268] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/02/2020] [Accepted: 07/19/2020] [Indexed: 05/08/2023]
Abstract
Structure and rheological properties of myosin in myofibrillar protein (MP) after single frequency pulsed ultrasound (SFPU, G1-G2) and dual frequency pulsed ultrasound (DFPU, G3) were compared for the first time. Results showed SFPU and DFPU induced "stress response" through the action of cavitation on multiple myosin. In addition, there may be a certain quorum sensing among myosin, inducing a more stable β-antiparallel structure to resist negative effects of cavitation force. Results of particle size and synchronous fluorescence indicated that structure of myosin in MPs changed through stress. The increase in pH also assisted in the ultrasound process (G5-G7). Notably, DFPU induced stronger quorum sensing and formed a more stable structure. More so, effects of (-)-epigallocatechin-3-gallate (EGCG) and baicalein (BN) on the emulsion and gel properties of DFPU treated and non-treated MPs were also investigated. Results showed that ultrasound increased the stability of emulsion. Additionally, the texture and expressible moisture content (EMOC) of the gel were also improved after treatment.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Zhang
- Department of Trauma and Reconstructive Surgery, RWTH Aachen University, Aachen 52074, Germany
| | - Yan Chen
- School of Mathematical Sciences, Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xue Zhao
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bassey Anthony
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhou H, Guo T, Zhu H, Wang H, Zhang Y. Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration. Colloids Surf B Biointerfaces 2020; 196:111294. [DOI: 10.1016/j.colsurfb.2020.111294] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 07/27/2020] [Accepted: 07/27/2020] [Indexed: 01/25/2023]
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40
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Kan X, Yan Y, Ran L, Lu L, Mi J, Zhang Z, Li X, Zeng X, Cao Y. Evaluation of bioaccessibility of zeaxanthin dipalmitate from the fruits of Lycium barbarum in oil-in-water emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105781] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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41
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Zheng Y, Ou Y, Zhang Y, Zheng B, Zeng H, Zeng S. Physicochemical properties and in vitro digestibility of lotus seed starch-lecithin complexes prepared by dynamic high pressure homogenization. Int J Biol Macromol 2020; 156:196-203. [DOI: 10.1016/j.ijbiomac.2020.04.032] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 03/29/2020] [Accepted: 04/04/2020] [Indexed: 12/20/2022]
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Wang A, Cui J, Wang Y, Zhu H, Li N, Wang C, Shen Y, Liu P, Cui B, Sun C, Zhao X, Wang C, Gao F, Zeng Z, Cui H. Preparation and characterization of a novel controlled-release nano-delivery system loaded with pyraclostrobin via high-pressure homogenization. PEST MANAGEMENT SCIENCE 2020; 76:2829-2837. [PMID: 32246522 DOI: 10.1002/ps.5833] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 03/26/2020] [Accepted: 04/03/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The development of efficient and safe green pesticides is a scientific strategy to alleviate current pesticide residues, environmental pollution, and threats to non-target organisms. Pesticide controlled-release formulations (CRFs) have attracted wide attention because they can control the rate of release of active ingredients and prolong the effective duration. In particular, nanoscale pesticide sustained-release systems have excellent biological activity and distribution performance because of their small particle size. Some technical difficulties remain in obtaining nanoscale CRFs. RESULTS We successfully fabricated pyraclostrobin nanosphere CRF by combining high-pressure homogenization technology and emulsion-solvent evaporation methods. The pyraclostrobin nanospheres had a uniform spherical shape with a mean particle size of 450 nm and polydispersity index of less than 0.3. The pyraclostrobin loading capacity reached 53.6%, with excellent storage stability. The contact angle of nanospheres on cucumber leaf surfaces demonstrated that it had good wettability. Compared with pyraclostrobin technical and commercial formulations, the nanosphere systems showed a significantly sustained release of pyraclostrobin for longer (up to 250 h). A preliminary bioassay against Penicillium ochrochloron showed that the bioactivity and long-term efficiency of pyraclostrobin nanospheres were superior to those of the commercial formulation. CONCLUSION This research introduced a simple, fast, expandable method for preparing pyraclostrobin nanospheres. The results showed that pyraclostrobin nanospheres could prolong the duration of pesticide efficacy and enhance bioactivity. Furthermore, this technology provides a platform for scale-up production of nano-scale pesticide CRFs. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Anqi Wang
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jianxia Cui
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yan Wang
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huaxin Zhu
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ningjun Li
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chunxin Wang
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yue Shen
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Pengfei Liu
- Department of Plant Pathology, China Agricultural University, Beijing, China
| | - Bo Cui
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Changjiao Sun
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiang Zhao
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chong Wang
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Fei Gao
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhanghua Zeng
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haixin Cui
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China
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Ren Z, Chen Z, Zhang Y, Lin X, Li B. Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization. Int J Biol Macromol 2020; 151:247-256. [DOI: 10.1016/j.ijbiomac.2020.02.090] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 01/31/2020] [Accepted: 02/10/2020] [Indexed: 01/01/2023]
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44
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Improvement of the physical stability of oil-in-water nanoemulsions elaborated with Sacha inchi oil employing ultra-high-pressure homogenization. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109801] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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45
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Hu M, Xie F, Zhang S, Li Y, Qi B. Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105575] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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46
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Lou Y, Ji J, Qin A, Liao L, Li Z, Chen S, Zhang K, Ou J. Cane Molasses Graphene Quantum Dots Passivated by PEG Functionalization for Detection of Metal Ions. ACS OMEGA 2020; 5:6763-6772. [PMID: 32258911 PMCID: PMC7114702 DOI: 10.1021/acsomega.0c00098] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Accepted: 02/19/2020] [Indexed: 06/11/2023]
Abstract
Poly(ethylene glycol) passivated graphene quantum dots (PEG-GQDs) were synthesized based on a green and effective strategy of the hydrothermal treatment of cane molasses. The prepared PEG-GQDs, with an average size of 2.5 nm, exhibit a brighter blue fluorescence and a higher quantum yield (QY) (up to approximately 21.32%) than the QY of GQDs without surface passivation (QY = 10.44%). The PEG-GQDs can be used to detect and quantify paramagnetic transition-metal ions including Fe3+, Cu2+, Co2+, Ni2+, Pb2+, and Mn2+. In the case of ethylenediaminetetraacetic acid (EDTA) solution as a masking agent, Fe3+ ions can be well selectively determined in a transition-metal ion mixture, following the lowest limit of detection (LOD) of 5.77 μM. The quenching mechanism of Fe3+ on PEG-GQDs belongs to dynamic quenching. Furthermore, Fe3+ in human serum can be successfully detected by the PEG-GQDs, indicating that the green prepared PEG-GQDs can be applied as a promising candidate for the selective detection of Fe3+ in clinics.
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Affiliation(s)
- Ying Lou
- Key
Lab New Processing Technology for Nonferrous Metals & Materials
Ministry of Education, College of Materials Science and Engineering, Guilin University of Technology, Guilin 541004, P. R. China
| | - Jianying Ji
- Key
Lab New Processing Technology for Nonferrous Metals & Materials
Ministry of Education, College of Materials Science and Engineering, Guilin University of Technology, Guilin 541004, P. R. China
| | - Aimiao Qin
- Key
Lab New Processing Technology for Nonferrous Metals & Materials
Ministry of Education, College of Materials Science and Engineering, Guilin University of Technology, Guilin 541004, P. R. China
| | - Lei Liao
- College
of Environmental Science and Engineering, Guilin University of Technology, Guilin 541004, P. R. China
| | - Ziyuan Li
- College
of Chemistry and Bioengineering, Guilin
University of Technology, Guilin 541004, P. R. China
| | - Shuoping Chen
- Key
Lab New Processing Technology for Nonferrous Metals & Materials
Ministry of Education, College of Materials Science and Engineering, Guilin University of Technology, Guilin 541004, P. R. China
| | - Kaiyou Zhang
- Key
Lab New Processing Technology for Nonferrous Metals & Materials
Ministry of Education, College of Materials Science and Engineering, Guilin University of Technology, Guilin 541004, P. R. China
| | - Jun Ou
- Key
Lab New Processing Technology for Nonferrous Metals & Materials
Ministry of Education, College of Materials Science and Engineering, Guilin University of Technology, Guilin 541004, P. R. China
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Woźniak M, Kowalska M, Turek P, Kudełka W. Characterization of Dispersion Systems Prepared with Mutton Tallow/Hemp Seed Oil‐Based Diacylglycerols Using Ultrasonic or Mechanical Homogenization. J SURFACTANTS DETERG 2020. [DOI: 10.1002/jsde.12403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Magdalena Woźniak
- Faculty of Chemical Engineering and Commodity ScienceKazimierz Pulaski University of Technologies and Humanities Chrobrego 27 26‐600 Radom Poland
| | - Małgorzata Kowalska
- Faculty of Chemical Engineering and Commodity ScienceKazimierz Pulaski University of Technologies and Humanities Chrobrego 27 26‐600 Radom Poland
| | - Paweł Turek
- Faculty of Commodity Science and Product ManagementCracow University of Economics Rakowicka 27 31‐510 Kraków Poland
| | - Wanda Kudełka
- Faculty of Commodity Science and Product ManagementCracow University of Economics Rakowicka 27 31‐510 Kraków Poland
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Zou H, Zhao N, Sun S, Dong X, Yu C. High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124463] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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50
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Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films. Int J Biol Macromol 2020; 148:110-120. [PMID: 31917216 DOI: 10.1016/j.ijbiomac.2019.12.255] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 12/23/2019] [Accepted: 12/28/2019] [Indexed: 02/07/2023]
Abstract
Edible films are manufactured from natural, renewable, nontoxic, and biodegradable polymers and are safe alternatives to plastic food packaging. Despite ongoing research, biopolymer-based edible films still are not at a quality to ensure total commercial replacement of synthetic packaging materials. The study aims to compare the effectiveness of some novel methods employed to improve edible film properties. These include dispersion of orange oil (1% & 2% v/v) and/or curcumin into guar gum (GG), glycerol and lecithin-based edible films that are further reinforced with Sodium trimetaphosphate (STMP) crosslinking with the aim enhancing films physical properties. The films were characterized by measurement of film thickness, density, moisture content, water dissolvability, FTIR Spectroscopy, opacity, water vapor permeability, tensile properties, and antimicrobial activity. Orange oil and curcumin preserved their antimicrobial activity inside the films, which bestowed the films with an active packaging function. Control GG films had acceptable tensile and barrier properties that were further improved. All other film properties, such as opacity, dissolvability, and moisture content, that should be designed for specific application, were successfully modified with the methods used. Our results confirm successful application of STMP crosslinking, emulsion film formation, and active agent addition to edible films in manufacturing GG films for packaging.
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