Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases

Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing

Three-dimensional (3D) printing, as an emerging digital production technology, has recently been receiving increasing attention in food processing. It is important to understand the effect of key ingredients of food materials on the printing, which makes it possible to achieve a wider range of structures using few nozzles and to provide tailored nutrition and personalization. This comprehensive review delves into the latest research on 3D-printed lipid-based foods, encompassing a variety of products such as chocolate, processed cheese, as well as meat. It also explores the development and application of food bioinks that incorporate lipids as a pivotal component, including those based on starch, protein, oleogels, bigels, and emulsions, as well as emulsion gels. Moreover, this review identifies the current challenges and presents an outlook on future research directions in the field of 3D food printing, especially the research and application of lipids in food 3D printing.

Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate

In this study, the effects of dandelion polysaccharide (DP) and its carboxymethylated derivative (CMDP) on the emulsifying characteristics and antioxidant capacities of emulsions stabilized by whey protein isolate (WPI) were determined. The addition of both DP and CMDP reduced the particle size and zeta potential of the emulsions. Using 1.0 % WPI and 1.0 % CMDP as emulsifier, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were 32.61 ± 0.11 m2/g and 42.58 ± 0.13 min, respectively, which were higher than the corresponding values of 27.19 ± 0.18 m2/g and 36.17 ± 0.15 min with 1.0 % WPI and 1.0 % DP. Fourier-transform infrared spectroscopy (FT-IR), far-ultraviolet circular dichroism (Far-UV CD), and fluorescence (FS) spectra analyses confirmed that the α-helix and β-sheet structures in WPI-polysaccharide complexes were reduced compared with those in pure WPI, whereas the random-coil content was enhanced by the addition of polysaccharides. Moreover, DP and CMDP effectively improved the antioxidant capacity and inhibited oxidation of the emulsions during storage. Therefore, DP and its carboxymethylated derivative exhibit great potential to be applied in the emulsion-based delivery system.

Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability

Amorphous taro starch (TS)/whey protein isolate (WPI) mixtures were prepared using pasting treatment. The TS/WPI mixtures and their stabilized emulsions were characterized to determine the emulsion stability and the mechanism of synergistic stabilization of emulsions. As WPI content increased from 0% to 13%, the paste final viscosity and retrogradation ratio of the TS/WPI mixture gradually decreased from 3683 cP to 2532 cP and from 80.65% to 30.51%, respectively. As the WPI content increased from 0% to 10%, the emulsion droplet size decreased gradually from 96.81 μm to 10.32 μm, and the storage modulus G' and stabilities of freeze-thaw, centrifugal, and storage increased gradually. Confocal laser scanning microscopy revealed that WPI and TS were mainly distributed at the oil-water interface and droplet interstice, respectively. Thermal treatment, pH, and ionic strength had little influence on the appearance but had different influences on the droplet size and G', and the rates of droplet size and G' increase under storage varied with different environmental factors.

Constitution and reconstitution of microcapsules with high diacylglycerol oil loading capacity based on whey protein isolate / octenyl succinic anhydride starch/ inulin matrix

The aim of this study was to constitute microcapsule systems with high oil loading capacity by octenyl succinic anhydride (OSA) starch, whey protein isolate (WPI) and inulin (IN) substrates to provide a new method for encapsulating diacylglycerol oil. Specifically, this study characterizes the physicochemical properties and reconstitution capacity of highly oil loading diacylglycerol microcapsules by comparing the wall encapsulation capacity of the binary wall system OSA-IN, WPI-IN and the ternary wall system WPI-OSA (1:9, 5:5, 9:1)-IN for diacylglycerol oil. It was found that WPI-OSA (5:5)-IN significantly improved the water solubility of microcapsules (86.11 %) compared to OSA-IN microcapsules, and the addition of WPI made the surface of microcapsules smoother and increased the thermal stability and solubility of microcapsules; the addition of OSA enhanced the wettability of microcapsules compared to WPI-IN. In addition, WPI-OSA (5:5)-IN microcapsules have the highest encapsulation efficiency (96.03 %), high emulsion stability after reconstitution, and the smallest droplet size (212.83 nm) after 28 d. Therefore, the WPI-OSA-IN composite system is suitable for the production of highly oil-loaded microencapsulated systems with excellent reconstitution ability to expand the application of diacylglycerol oil.

Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides

In this paper, emulsions stabilized by Tremella fuciformis polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TFP and oil were 0.8% and 10% (wt%). The higher pH value was in favor of the emulsifying properties, while the addition of NaCl impaired the stability, and the greater the concentration, the lower the EAI and ESI. Besides, the emulsifying and rheological properties and stability analysis were evaluated in comparison with gum arabic, pectin, and carboxymethyl cellulose emulsions. It was discovered that TFP illustrated better storage and freeze-thaw stability, which was proved by the result of zeta-potential and particle size. The rheological measurement revealed that all the emulsions behaved as pseudoplastic fluids, while TFP displayed a higher viscosity. Meanwhile, TFP emulsions tended to form a more stable network structure according to the analysis of the parameters obtained from the Herschel–Bulkley model. FTIR spectra suggested that the O-H bond could be destructed without the formation of new covalent bonds during the emulsion preparation. Therefore, this study would be of great importance for the research of emulsions stabilized by TFP as a natural food emulsifier.

A review on octenyl succinic anhydride modified starch-based Pickering-emulsion: Instabilities and ingredients interactions

Pickering emulsions endow attractive features and a wide versatility in both food and nonfood fields. In the last decades, a noticeable interest has emerged toward the use of octenyl succinic anhydride (OSA)-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles. These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G'), the viscous modulus (G″), and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium, and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity, and oil viscosity) that govern oil phase in Pickering emulsion, were analyzed. These parameters were found to be positively correlated to the stability of Pickering emulsions.

Complex coacervation of soy protein isolate-limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application

The complex coacervation of soybean protein isolate and polysaccharide has been widely applied for preparing biopolymer materials like microcapsule. In this study, hydrolytic soy protein isolate (HSPI) was prepared by mild hydrolysis of soy protein isolate (SPI) with fungal protease 400 (F400). The degree of hydrolysis (DH) for the enzymatic products was controlled at 1%-5%. Emulsification, oxidation resistance, and thermal stability were used to evaluate the performances of HSPI with different DH. The results showed that the HSPI with the hydrolysis degree of 2% had the optimal property. Subsequently, the complex polymer of HSPI/SA was prepared by the coalescence reaction of HSPI and sodium alginate (SA). The turbidity curves manifested the optimal complex coacervation occurred at the ratio of 7:1 (HSPI:SA). Fourier transform infrared spectroscopy (FTIR) presented that the reaction involved electrostatic interactions between -NH₃ ⁺ in HSPI and -COO^- in SA. Isothermal titration calorimetry experiments indicated that the complex coacervation reactions of HSPI and SA arose spontaneously. The microencapsulation by complex coacervation of HSPI and SA was further produced for embedding sweet orange oil. The thermogravimetric analysis (TGA) result revealed that the microencapsulation system of HSPI/SA had a better heat resistance than that using the SPI/SA complex polymer.

Study on stability of grape seed oil/rice hydrolyzed protein emulsion

In this study, the stability mechanism of grape seed oil/rice hydrolyzed protein emulsion was studied. The grape seed oil (10% v/v) and rice hydrolyzed protein (2% w/v) were homogenized under high pressure to prepare the emulsion. It was observed by CLSM and Multiple light scatterometer that the emulsion had long-term storage stability, and the average particle size of droplets was 0.984–1.363 µm. ζ-potential ranged from −37.733 mV to −25.633 mV. It is found that the emulsion has strong resistance to temperature, ions and other environmental factors from the macroscopic and microscopic structure, and no emulsion stratification phenomenon occurs. The composite emulsion can be used in the field of food industry and fine chemical industry, which can provide nutrition and functionality of products, its research has certain value and has a wide space for development.

Co-encapsulation of (-)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors

Co-loaded (-)-epigallocatechin-3-gallate (EGCG) and quercetin double emulsions and hydrogel beads were prepared, and their structure, functions, and digestion characteristics were investigated. The double emulsion particles were adsorbed by the cross-linked chains of the hydrogel beads. The encapsulation efficiencies of EGCG and quercetin within the hydrogel beads were higher than those within the double emulsion, while the antioxidant activities of the double emulsions were higher than those of the hydrogel beads. A lower amount of free fatty acids (FFAs) was released from the hydrogel beads than that released from the double emulsions. The bioavailability of EGCG was higher in the hydrogel beads than those in the double emulsions, while the quercetin bioavailability was not significantly different expect for the ratio of 3:7. The hydrogel beads remained intact in the stomach; however, numerous oil spills occurred in the small intestine. These data may improve double-emulsion-based delivery systems for controlled lipolysis and the release of co-encapsulated hydrophilic and lipophilic bioactive compounds.