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Nie C, Liu B, Niu Y, Wu P, Song Z, Wei X, Wang J. Enhancement of Pickering effect of ovalbumin with bacterial cellulose nanofibers prepared by electron beam irradiation and encapsulation of curcumin. Int J Biol Macromol 2024; 279:135145. [PMID: 39216578 DOI: 10.1016/j.ijbiomac.2024.135145] [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: 06/07/2024] [Revised: 07/31/2024] [Accepted: 08/26/2024] [Indexed: 09/04/2024]
Abstract
In this study, the enhancement of Pickering effect of ovalbumin (OVA) with bacterial cellulose nanofibers (BCNFs) prepared by electron beam irradiation was investigated and the environmental stability of oil-in-water Pickering emulsions stabilized by OVA/BCNFs complexes was explored by varying ratios of OVA/BCNFS (1:0.2, 1:0.4, 1:0.6, 1:0.8, 1:1) and oil phase concentrations (10 %, 20 %, 30 %, 40 %, 50 %, 60 %). Droplet sizes of Pickering emulsions were decreased with the increase of the proportion of BCNFs, while the viscosity and storage modulus (G') of Pickering emulsions were increased. The gel strength of Pickering emulsions was positively correlated with the oil phase content. Pickering emulsions stabilized by OVA/BCNFs complexes were endowed excellent environmental stability under varying pH, ionic strength, and thermal conditions. Moreover, after encapsulating curcumin in Pickering emulsions, the retention rates of curcumin were improved significantly during room temperature, UV light, and thermal treatment. The present study would contribute to the advancement of novel protein/polysaccharide stabilizers and offer novel insight for investigating the stability of Pickering emulsions and delivering lipophilic bioactive compounds.
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Affiliation(s)
- Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Bingqian Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yefan Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Pengrui Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Zhihong Song
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xindi Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; Hunan Nobel Life Science Research Institute Co., LTD, 229 Guyuan Road, Changsha, Hunan 410221, China.
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Dong Z, Yu S, Zhai K, Bao N, Rashed MMA, Wu X. Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides. Foods 2023; 12:3696. [PMID: 37835349 PMCID: PMC10572293 DOI: 10.3390/foods12193696] [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: 09/09/2023] [Revised: 09/23/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
The exceptional biocompatibility of emulsion systems that rely on stabilizing protein-polysaccharide particles presents extensive possibilities for the transportation of bioactive carriers, making them highly promising for various biological applications. The current work aimed to explore the phenomenon of complex coacervation between sesame protein isolate (SPI) and four distinct polysaccharides, namely, Arabic gum (GA), carrageenan (CAR), sodium carboxymethyl cellulose (CMC), and sodium alginate (SA). The study objective was achieved by fabricating emulsions through the blending of these polymers with oil at their maximum turbidity level (φ = 0.6), followed by the measurement of their rheological properties. The turbidity, ζ-potential, and particle size were among the techno-parameters analyzed to assess the emulsion stability. The microstructural characterization of the emulsions was conducted using both transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Furthermore, the functional properties were examined using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The SPI incorporated with SA, CMC, and CAR reached the maximum turbidity (0.2% w/v) at a ratio of 4:1, corresponding to the pH values of 4.5, 3, or 3.5, respectively. The SPI-GA mixture exhibited the maximum turbidity at a ratio of 10:1 and pH 4.5. Results from the FTIR and XRD analyses provided evidence of complex formation between SPI and the four polysaccharides, with the electrostatic and hydrogen bond interactions facilitating the binding of SPI to these polysaccharides. SPI was bound to the four polysaccharides through electrostatic and hydrogen bond interactions. The SPI-CMC and SPI-SA emulsions were more stable after two weeks of storage.
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Affiliation(s)
- Zeng Dong
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shirong Yu
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Kefeng Zhai
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Nina Bao
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Marwan M. A. Rashed
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Xiao Wu
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; (Z.D.); (S.Y.); (N.B.); (M.M.A.R.); (X.W.)
- Engineering Research Center for Development and High-Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
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Zhou L, Jiang J, Feng F, Wang J, Cai J, Xing L, Zhou G, Zhang W. Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion. Carbohydr Polym 2023; 309:120679. [PMID: 36906362 DOI: 10.1016/j.carbpol.2023.120679] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/03/2023] [Accepted: 02/05/2023] [Indexed: 02/13/2023]
Abstract
Improving the qualities of vegetable oil replaced animal fat meat products is particularly fascinating for the development of healthy meat products. This work was designed to investigate the effects of different carboxymethyl cellulose (CMC) concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, and 0.5 %) on the emulsifying, gelation, and digestive properties of myofibrillar protein (MP)-soybean oil emulsions. The changes in MP emulsion characteristics, gelation properties, protein digestibility, and oil release rate were determined. Results demonstrated that CMC addition decreased the average droplet size and increased the apparent viscosity, storage modulus, and loss modulus of MP emulsions, and a 0.5 % CMC addition significantly increased the storage stability during 6 weeks. Lower CMC addition (0.01 % to 0.1 %) increased the hardness, chewiness, and gumminess of emulsion gel especially for the 0.1 % CMC addition, while higher CMC (0.5 %) content decreased the texture properties and water holding capacity of emulsion gels. The addition of CMC decreased protein digestibility during the gastric stage, and 0.01 % and 0.05 % CMC addition significantly decreased the free fatty acid release rate. In summary, the addition of CMC could improve the stability of MP emulsion and the texture properties of the emulsion gels, and decrease protein digestibility during the gastric stage.
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Affiliation(s)
- Lei Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China..
| | - Jinyuan Jiang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China..
| | - Fan Feng
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China..
| | - Jingyu Wang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China..
| | - Jiaming Cai
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China..
| | - Lujuan Xing
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China..
| | - Guanghong Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China..
| | - Wangang Zhang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China..
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Yao L, Man T, Xiong X, Wang Y, Duan X, Xiong X. HPMC films functionalized by zein/carboxymethyl tamarind gum stabilized Pickering emulsions: Influence of carboxymethylation degree. Int J Biol Macromol 2023; 238:124053. [PMID: 36934825 DOI: 10.1016/j.ijbiomac.2023.124053] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023]
Abstract
Pickering emulsions are promising systems to act as carriers of active hydrophobic components, and to improve compatibility and the water vapor barrier properties of bio-based films. This study aimed to investigated the effects of cinnamon essential oil Pickering emulsions (CEOEs) using zein/carboxymethyl tamarind gum as stabilizers on the mechanical, barrier, antibacterial and antioxidant properties of Hydroxypropyl methyl cellulose (HPMC) films, and assessed the influence of carboxymethylation degree. In addition, the effect of the packaging was studied on the shelf life of cherry tomatoes. Results showed that the droplet size reduced approximately from 93.03 to 10.59 μm with the increasing degree of substitution (DS), greatly facilitating the droplet uniform distribution in film matrix. Moreover, with the addition of CEOEs, significant increase was observed with the tensile strength from 8.46 to 25.41 MPa, and the water vapor permeability decreased from 6.18 × 10-10 to 4.24 × 10-10 g·m-1·s-1·Pa-1. The films exhibited good UV barrier properties without sacrificing the transparency after adding CEO. Furthermore, the antibacterial and antioxidant activities of the prepared films have also been greatly improved. Consequently, the CEOEs was an ideal alternative for incorporation with HPMC based films for increasing the shelf life of cherry tomatoes.
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Affiliation(s)
- Lili Yao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
| | - Tao Man
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiong Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yicheng Wang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xinxin Duan
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
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Kuang Y, Zhao S, Liu P, Liu M, Wu K, Liu Y, Deng P, Li C, Jiang F. Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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Li H, Cai Y, Li F, Zhang B, Wu X, Wu W. Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107794] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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Zhi Z, Liu R, Wang W, Dewettinck K, Van Bockstaele F. Recent progress in oil-in-water-in-oil (O/W/O) double emulsions. Crit Rev Food Sci Nutr 2022; 63:6196-6207. [PMID: 35081829 DOI: 10.1080/10408398.2022.2029346] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced design route for oil structuring that shows promising applications in the pharmaceutical, cosmetic, and food fields. This review summarizes the main research advances of O/W/O double emulsions over the past two decades. It mainly focuses on understanding the preparation strategies, stabilization mechanism, and potential applications of O/W/O double emulsions. Several emulsification strategies are discussed, including traditional two-step emulsification method, phase-inversion approach, membrane emulsification, and microfluidic emulsification. Further, the role of interfacial stabilizers and viscosity in the stability of O/W/O double emulsions will be discussed with a focus on synthetic emulsifiers, natural biopolymer sand solid particles for achieving this purpose. Additionally, analytical methods for evaluating the stability of O/W/O double emulsions, such as advanced microscopy, rheology, and labeling assay are reviewed taking into account potential limitations of these characterization techniques. Moreover, possible innovative food applications are highlighted, such as simulating fat substitutes to decrease the trans- or saturated fatty acid content and developing novel delivery and encapsulation systems. This review paves a solid way for the exploration of O/W/O double emulsions toward large-scale implementation within the food industry.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Rui Liu
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Filip Van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Wu C, He M, Zheng L, Tian T, Teng F, Li Y. Effect of cavitation jets on the physicochemical properties and structural characteristics of the okara protein. J Food Sci 2021; 86:4566-4576. [PMID: 34431100 DOI: 10.1111/1750-3841.15891] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 07/04/2021] [Accepted: 07/26/2021] [Indexed: 11/28/2022]
Abstract
The structural andphysicochemical properties of okara protein (OP) subjected to different cavitation jet (CJ) treatment times (0-15 min) were analyzed. In this study, the microstructure and apparent morphology of OP were analyzed by Raman spectrum, fluorescence spectrum, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and atomic force microscopy (AFM). Physicochemical properties, such as emulsion ability (EA), emulsion stability index (ESI), foaming characteristics (FC), foaming stability (FS), and solubility analysis of the OPs, were characterized. Raman spectrum analysis showed that CJ treatment caused increases in the ordered structure of OPs (α-helix, β-sheet, and β-turn), and the disulfide bond g-g-g and g-g-t modes, while it caused a decrease in the t-g-t mode. However, the tertiary structure of OP unfolded and mostly degraded into small subunits because of higher cavitation, shear and temperature effects. AFM observation indicated that CJ resulted in a more uniform distribution of OP. Moreover, changes in the structure of OP significantly affected its functional properties. The results showed that when CJ treatment time was 10 min, the solubility of OP was up to (28.72 ± 1.26)%, the soluble protein content of okara was up to (10.44 ± 0.03) g/100 g, and interface properties were better. In summary, OP has great potential for application in the food area, especially in emulsifying agent and foam system. PRACTICAL APPLICATION: The cavitation jet technology improves the structure and physical and chemical properties of the protein extracted from soybean residue (okara) and provides new ideas for the further development and utilization of soybean residue protein, which may lead to the production of high-value-added functional ingredients from the processing of soybean byproducts.
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Affiliation(s)
- Changling Wu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Mingyu He
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Li Zheng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Tian Tian
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fei Teng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yang Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Harbin Institute of Food Industry, Harbin, Heilongjiang, China
- Heilongjiang Academy of Green Food Science, Harbin, Heilongjiang, China
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