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Zare M, Golmakani MT, Niakousari M, Eskandari MH, Ghiasi F, Hosseini SMH. Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics. J Dairy Sci 2024; 107:4308-4319. [PMID: 38490543 DOI: 10.3168/jds.2024-24140] [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: 08/29/2023] [Accepted: 01/23/2024] [Indexed: 03/17/2024]
Abstract
The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in SFA compared with the control sample (EPC0; formulated just with margarine). In addition, EPC0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC100 showed the lowest relative recovery (flowability). A high temperature dependency of viscoelastic moduli was observed in EPC0 at 42°C. No significant differences were observed between the color attributes and sensory properties of the various cheese samples. Alginate/whey protein isolate-based olive oil emulgel can be considered as a healthy margarine replacer in PC.
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Affiliation(s)
- Mahdieh Zare
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
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2
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Feng N, Hu J, Liang S, Yang X, Zhu X, Feng Y, Zhao X, Tang F, Yang J, Wu Q. Physical and oxidative stability of flaxseed oil-in-water emulsions prepared by natural lignin-carbohydrate complex. Int J Biol Macromol 2024; 270:132154. [PMID: 38734331 DOI: 10.1016/j.ijbiomac.2024.132154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 04/13/2024] [Accepted: 05/05/2024] [Indexed: 05/13/2024]
Abstract
Flaxseed oil, rich in α-linolenic acid, plays a crucial role in various physiological processes. However, its stability presents certain challenges. In this study, the natural lignin-carbohydrate complex (LCC) was used to prepare the physical and oxidative stability of flaxseed oil-in-water emulsions. The LCC was characterized by HPLC, GPC, and FT-IR. The stability of emulsions was evaluated by viscosity, modulus, and micro-morphology changes. Then, the oxidation products were monitored by UV-vis spectrophotometer and HPLC. The results revealed that the high internal phase emulsion (HIPE) was successfully prepared with 2.5 wt% LCC at an oil/water ratio of 75/25 (v/v). Small droplet size (13.361 μm) and high viscosity (36,500 mPa·s) were found even after 30-day storage. Steric interactions of the LCC play a crucial role in ensuring stability, intricately linked to the interfacial properties of the emulsion. Meanwhile, the oxidative stability of α-linolenic acid in the encapsulated flaxseed oil was significantly higher than that in the bulk flaxseed oil. The results revealed that the LCC as a suitable emulsifier opens a new window for the storage of functional lipids rich in polyunsaturated fatty acids.
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Affiliation(s)
- Nianjie Feng
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jiaxin Hu
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Shuang Liang
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Xu Yang
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Xiaotian Zhu
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yingjie Feng
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China
| | - Xiangdong Zhao
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Fei Tang
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China.
| | - Qian Wu
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China.
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Vishwakarma A, Yadav H, Lakra P, Sulakhiya K, Paliwal R, Maiti S. Madhuca indica oil-entrapped buoyant galactomannan hydrogel microspheres for controlling epileptic seizures. Int J Biol Macromol 2024; 272:132739. [PMID: 38825290 DOI: 10.1016/j.ijbiomac.2024.132739] [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: 02/03/2024] [Revised: 05/20/2024] [Accepted: 05/27/2024] [Indexed: 06/04/2024]
Abstract
A stable Madhuca indica oil-in-water nanoemulsion (99-210 nm, zeta potential: > - 30 mV) was produced employing Tween 20 (surfactant) and Transcutol P (co-surfactant) (3:1). The nanoemulsion (oil: Smix = 3:7, 5:5, and 7:3) were subsequently incorporated into oxcarbazepine-loaded carboxymethylxanthan gum (DS = 1.23) dispersion. The hydrogel microspheres were formed using the ionic gelation process. Higher oil concentration had a considerable impact on particle size, drug entrapment efficiency, and buoyancy. The maximum 92 % drug entrapment efficiency was achieved with the microspheres having oil: Smix ratio 5:5. FESEM study revealed that the microspheres were spherical in shape and had an orange peel-like surface roughness. FTIR analysis revealed a hydrogen bonding interaction between drug and polymer. Thermal and x-ray examinations revealed the transformation of crystalline oxcarbazepine into an amorphous form. The microspheres had a buoyancy period of 7.5 h with corresponding release of around 83 % drug in 8 h in simulated stomach fluid, governed by supercase-II transport mechanism. In vivo neurobehavioral studies on PTZ-induced rats demonstrated that the microspheres outperformed drug suspension in terms of rotarod retention, number of crossings, and rearing activity in open field. Thus, Madhuca indica oil-in-water nanoemulsion-entrapped carboxymethyl xanthan gum microspheres appeared to be useful for monitoring oxcarbazepine release and managing epileptic seizures.
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Affiliation(s)
- Aman Vishwakarma
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Harsh Yadav
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Preeti Lakra
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Kunjbihari Sulakhiya
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Rishi Paliwal
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Sabyasachi Maiti
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India.
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Zare M, Golmakani MT, Hosseini SMH. Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels. J Texture Stud 2023; 54:720-735. [PMID: 37102498 DOI: 10.1111/jtxs.12761] [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: 12/29/2022] [Revised: 03/26/2023] [Accepted: 03/29/2023] [Indexed: 04/28/2023]
Abstract
Effects of different pH values (4-7) and whey protein isolate (WPI) concentrations (0.5-1.5%) were evaluated on physical, mechanical, and rheological properties of cold-set alginate-based soybean oil hybrid emulgels. The pH value changes were more effective than WPI concentration changes on emulgel properties. According to syneresis and texture profile analysis results, 1% WPI was selected as the optimum concentration. The XRD analysis showed that calcium alginate (CA) emulgel at pH 6 had a different peak at 2θ of 14.8°, likely indicating the highest amount of ion-bridging and maximum number of junction zones. The homogeneity of CA and CA + WPI emulgels (determined by image entropy analysis) decreased by pH reduction from 7 to 4, which can be related to acid-induced intermolecular interactions between alginate chains. The rheological properties of CA and CA + WPI emulgels revealed predominant elastic character (G' > G'') at different pH values. Creep test results showed that the relative recovery of emulgel prepared at pH 7 and 5 was 18.10 and 63.83%, respectively, suggesting pH reduction contributed to increase in the elastic component of material. The findings of this study can be applied for developing structured cold-set emulgels as solid fat replacers in meat and dairy products.
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Affiliation(s)
- Mahdieh Zare
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Seyed M H Hosseini
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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Mostaghimi M, Majdinasab M, Golmakani MT, Hadian M, Hosseini SMH. Development and characterization of antimicrobial alginate hydrogel beads filled with cinnamon essential oil nanoemulsion. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2023; 34:2144-2160. [PMID: 37382897 DOI: 10.1080/09205063.2023.2230843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/19/2023] [Accepted: 05/25/2023] [Indexed: 06/30/2023]
Abstract
The aim of the present study was to investigate the characteristics of alginate beads filled with cinnamon essential oil nanoemulsions (CEONs). The influence of the alginate and CaCl2 concentrations on their physical, antimicrobial and antioxidant properties was studied. The droplet size of CEON was 146.20 ± 39.28 nm and the zeta potential was -33.8 ± 0.72 mV demonstrating proper nanoemulsions stability. Decreasing the alginate and CaCl2 concentrations resulted in higher EOs release due to the increased pore size of the alginate beads. The scavenging activity of DPPH of beads was found to be dependent on the alginate and calcium ion concentrations which affected the pore size of the fabricated beads. The FT-IR results declared the new bands in the spectra of filled hydrogel beads, which verified the encapsulation of EOs in the beads. The surface morphology of beads was studied using SEM images which showed the spherical shape and porous structure of alginate beads. In addition, the alginate beads filled with CEO nanoemulsion demonstrated strong antibacterial activity.
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Affiliation(s)
- Mahsa Mostaghimi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Marjan Majdinasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad Hadian
- Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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Farahmand M, Golmakani MT, Niakousari M, Majdinasab M, Hosseini SMH. Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheological, physical, and chemical properties. Curr Res Food Sci 2023; 7:100553. [PMID: 37575130 PMCID: PMC10412869 DOI: 10.1016/j.crfs.2023.100553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/09/2023] [Accepted: 07/20/2023] [Indexed: 08/15/2023] Open
Abstract
In this study, whey protein isolate (WPI) cold-set microgels containing marjoram (Origanum majorana) aqueous extract (MAE) were prepared at different pHs (4.0, 5.0, and 6.0). After characterization, the microgel dispersion was used to stabilize linseed oil-in-water Mickering emulsions (MEs). The resultant MEs were then characterized in terms of physicochemical and rheological properties under the effect of pH and MAE addition. The morphology, particle size, zeta potential, and interfacial tension of microgels were affected by pH and MAE. XRD patterns showed the amorphous structure. Microgel-stabilized MEs did not reveal any significant sign of instability under gravity during 6 months of storage. All MEs had dominant elastic character. Despite the lowest zeta potential values, MEs prepared at pH 4 showed the highest physical stability against gravity but the lowest centrifugal stability against oiling off, which indicated that both viscous and elastic components are required for MEs stability. This sample had the highest apparent viscosity and the strongest viscoelastic properties. Rheological data were best fitted with Herschel-Bulkley and Power Law models. An increase in pH and presence of MAE improved the oxidative stability of MEs. The results of this study showed that WPI microgels are appropriate candidate for long-term stabilization of linseed oil-in-water MEs. The presence of MAE is useful in designing special emulsions in which the aqueous phase is partially replaced by the aqueous extract of medicinal plants.
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Affiliation(s)
- Maryam Farahmand
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Marjan Majdinasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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Du H, Wang L, Lu K, Pan B, Liu J. YAFAF-Based Hydrogel: Characterization, Mechanism, and Factors Influencing Micro-organization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10669-10679. [PMID: 35976795 DOI: 10.1021/acs.jafc.2c04505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The YAFAF-based hydrogel was a three-dimensional network cross-linked by grooved fiber bundles. The fiber bundles were formed by entanglement of fibrils with a diameter of 2 nm, and the surface of the fibrils also presented grooves. Spectroscopic analysis revealed that the main secondary structures were β-sheets and β-turns, which led to the grooved feature of fibrils. In comparison of the nuclear magnetic resonance spectra of peptide solutions at 313 and 277 K, the nuclear Overhauser effects can be clearly observed, indicating that hydrogen-bondings and π-π stacking interactions play important roles in self-assembly. The micro-organization of the self-assemblies was affected by the ratio of solvents (xA) remarkably. Unexpectedly, xA of 0.05 produced hollow spherical aggregates. The result of these investigations on the mechanism and organization of the YAFAF-based hydrogel can contribute to the development of strategies using hydrogels in the food industry.
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Affiliation(s)
- Heng Du
- Food Science and Technology, College of Food Science and Engineering, Henan University of Technology, 100 Lianhua Road, Zhengzhou, Henan 450001, People's Republic of China
| | - Lan Wang
- Peptides Chemistry, School of Chemical Engineering and Food Science, Zhengzhou University of Technology, 18 Yingcai Road, Zhengzhou, Henan 450044, People's Republic of China
| | - Kui Lu
- Peptides Chemistry, School of Chemical Engineering and Food Science, Zhengzhou University of Technology, 18 Yingcai Road, Zhengzhou, Henan 450044, People's Republic of China
| | - Boyuan Pan
- Peptides Chemistry, School of Chemistry and Chemical Engineering, Henan University of Technology, 100 Lianhua Road, Zhengzhou, Henan 450001, People's Republic of China
| | - Jun Liu
- Chemical Analysis, College of Food Science and Engineering, Institute of Grain and Oil Standardization, Henan University of Technology, 100 Lianhua Road, Zhengzhou, Henan 450001, People's Republic of China
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Antimicrobial and Anti-Inflammatory Activity of Low-Energy Assisted Nanohydrogel of Azadirachta indica Oil. Gels 2022; 8:gels8070434. [PMID: 35877519 PMCID: PMC9318572 DOI: 10.3390/gels8070434] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/30/2022] [Accepted: 07/07/2022] [Indexed: 02/04/2023] Open
Abstract
Plant-based bioactive compounds have been utilized to cure diseases caused by pathogenic microorganisms and as a substitute to reduce the side effects of chemically synthesized drugs. Therefore, in the present study, Azadirachta indica oil nanohydrogel was prepared to be utilized as an alternate source of the antimicrobial compound. The total phenolic compound in Azadirachta indica oil was quantified by chromatography analysis and revealed gallic acid (0.0076 ppm), caffeic acid (0.077 ppm), and syringic acid (0.0129 ppm). Gas chromatography−mass spectrometry analysis of Azadirachta indica oil revealed the presence of bioactive components, namely hexadecenoic acid, heptadecanoic acid, ç-linolenic acid, 9-octadecanoic acid (Z)-methyl ester, methyl-8-methyl-nonanoate, eicosanoic acid, methyl ester, and 8-octadecane3-ethyl-5-(2 ethylbutyl). The nanohydrogel showed droplet size of 104.1 nm and −19.3 mV zeta potential. The nanohydrogel showed potential antimicrobial activity against S. aureus, E. coli, and C. albicans with minimum inhibitory, bactericidal, and fungicidal concentrations ranging from 6.25 to 3.125 (µg/mL). The nanohydrogel showed a significantly (p < 0.05) higher (8.40 log CFU/mL) value for Gram-negative bacteria E. coli compared to Gram-positive S. aureus (8.34 log CFU/mL), and in the case of pathogenic fungal strain C. albicans, there was a significant (p < 0.05) reduction in log CFU/mL value (7.79−6.94). The nanohydrogel showed 50.23−82.57% inhibition in comparison to standard diclofenac sodium (59.47−92.32%). In conclusion, Azadirachta indica oil nanohydrogel possesses great potential for antimicrobial and anti-inflammatory activities and therefore can be used as an effective agent.
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Hu T, Xu Y, Xu G, Pan S. Sequence-Selected C 13-Dipeptide Self-Assembled Hydrogels for Encapsulation of Lemon Essential Oil with Antibacterial Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7148-7157. [PMID: 35657010 DOI: 10.1021/acs.jafc.2c02385] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Supramolecular self-assembling peptide hydrogels are attracting attention. The switching of even one amino acid may lead to differences in structure and functions of peptide hydrogels. Herein, we investigate the effect of substitution of a single amino acid residue on the gelation properties of C13-dipeptide hydrogels. We show that four C13-R1Y (C13-VY, C13-FY, C13-WY, and C13-YY) can form hydrogels with drastically tunable rigidity (the G' values were 5.74, 0.16, 27.74, and 67.90 KPa, respectively). Moreover, C13-WY and C13-YY hydrogels with high stability and excellent mechanical properties formed β-sheet nanofiber cross-linked networks. Furthermore, we applied four hydrogels into encapsulation of lemon essential oil (LEO). The peptide hydrogels had a high encapsulation rate and slowly released the LEO. Importantly, the LEO-loaded hydrogels showed enhanced antibacterial activity than free LEO. Our results clearly demonstrate the significance of side-chain interactions in determining hydrogel properties and their potential application in encapsulation for nutrition agents and hydrophobic drugs.
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Affiliation(s)
- Tan Hu
- College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Road, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, 430070, PR China
| | - Yang Xu
- College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Road, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, 430070, PR China
| | - Gang Xu
- College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Road, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, 430070, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Road, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, 430070, PR China
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Characterization and in vitro digestibility of potato starch encapsulated in calcium alginate beads. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107458] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Du Q, Zhou L, Li M, Lyu F, Liu J, Ding Y. Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.134] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Affiliation(s)
- Qiwei Du
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Linhui Zhou
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Minghui Li
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Fei Lyu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Jianhua Liu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
| | - Yuting Ding
- College of Food Science and Technology Zhejiang University of Technology Hangzhou P. R. China
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province Hangzhou P. R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou P. R. China
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Asadi-Yousefabad SH, Mohammadi S, Ghasemi S, Saboktakin-Rizi K, Sahraeian S, Asadi SS, Hashemi M, Ghaffari HR. Development of fortified milk with gelled-oil nanoparticles incorporated with cinnamaldehyde and tannic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112652] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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The Layered Encapsulation of Vitamin B 2 and β-Carotene in Multilayer Alginate/Chitosan Gel Microspheres: Improving the Bioaccessibility of Vitamin B 2 and β-Carotene. Foods 2021; 11:foods11010020. [PMID: 35010146 PMCID: PMC8750672 DOI: 10.3390/foods11010020] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/12/2021] [Accepted: 12/17/2021] [Indexed: 02/06/2023] Open
Abstract
This research underlines the potential of alginate multilayered gel microspheres for the layered encapsulation and the simultaneous delivery of vitamin B2 (VB) and β-carotene (BC). Chitosan was used to improve the stability and controlled release ability of alginate-based gel microspheres. It was shown that a clear multilayered structure possessed the characteristics of pH response, and excellent thermal stability. The sodium alginate concentration and the number of layers had notable effects on mechanical properties and particle size of gel microspheres. Fourier-transform infrared spectroscopy and X-ray diffraction analyses further proved that VB and BC were encapsulated within the gel microspheres. Compared with the three-layer VB-loaded gel microspheres, the total release of VB from the three-layer VB and BC-loaded gel decreased from 93.23% to 85.58%. The total release of BC from the three-layer VB and BC-loaded gel increased from 66.11% to 69.24% compared with three-layer BC-loaded gel. The simultaneous encapsulation of VB and BC in multilayered gel microspheres can markedly improve their bioaccessibility and bioavailability. These results showed the multilayer gel microspheres synthesized herein have potential for applications in the layered encapsulation and simultaneous delivery of various bioactive substances to the intestinal tract.
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Tan Y, McClements DJ. Plant-Based Colloidal Delivery Systems for Bioactives. Molecules 2021; 26:molecules26226895. [PMID: 34833987 PMCID: PMC8625429 DOI: 10.3390/molecules26226895] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/10/2021] [Accepted: 11/12/2021] [Indexed: 12/25/2022] Open
Abstract
The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence:
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15
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González-Cabrera M, Domínguez-Vidal A, Ayora-Cañada MJ. Monitoring UV-accelerated alteration processes of paintings by means of hyperspectral micro-FTIR imaging and chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 253:119568. [PMID: 33618263 DOI: 10.1016/j.saa.2021.119568] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 01/26/2021] [Accepted: 01/28/2021] [Indexed: 06/12/2023]
Abstract
We explored the potential of infrared hyperspectral microimages to investigate the alteration of organic binders in pictorial layers after artificial UV light ageing. A set of paint mockups was prepared considering three different binders, namely, rabbit glue (a collagen-based proteinaceous binder), linseed oil (representative of drying oils) and egg tempera (a mixture of egg yolk and linseed oil). Four pigments (vermilion, orpiment, azurite and lead white) were considered in order to investigate the influence of pigment-binder interaction, following color changes by means of fiber optic reflectance spectroscopy (FORS). FTIR micro-images provided a representative picture of the complex and heterogeneous structure of paintings since each pixel contained the whole spectrum of the sample area from it was recorded. Principal component analysis (PCA) was used to analyze the FTIR images data in order to extract useful information about spectral changes taking place during UV induced ageing. Significant trends were observed, mainly depending on the binders and their degradation as a consequence of UV exposition in this pilot study on model samples. Several processes, such as the oxidation of proteins with the formation of carbonyl moieties and changes in amide band positions have been detected in the case of rabbit skin glue. The evaporation of linseed oil, probably due to the breakdown of the triacylglycerols, has been noticed for the binder alone but not when it was mixed with the pigments. In these cases, other spectral features depending on the pigment have been observed in the loading plots upon oxidation, namely the broadening of the carbonyl band, the appearance of carboxylic and dicarboxylic acids and the formation of metal carboxylates. For egg tempera, the main changes detected were related to the oxidation of lipidic components present in egg yolk fraction. Furthermore, in this case, the trend observed in the score graphs suggested that the presence of lead white accelerates its oxidation. It is interesting to note the major stability of the colored pigments when using this binder.
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Affiliation(s)
- M González-Cabrera
- Department of Physical and Analytical Chemistry, Universidad de Jaén, Campus Las Lagunillas, s/n, 23071 Jaén, Spain
| | - A Domínguez-Vidal
- Department of Physical and Analytical Chemistry, Universidad de Jaén, Campus Las Lagunillas, s/n, 23071 Jaén, Spain
| | - M J Ayora-Cañada
- Department of Physical and Analytical Chemistry, Universidad de Jaén, Campus Las Lagunillas, s/n, 23071 Jaén, Spain.
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