Synergistic effect of corn fiber gum and chitosan in stabilization of oil in water emulsion

Effect of chitosan oligosaccharides with different molecular weight in alleviating textural deterioration of chicken myofibrillar protein gel with high-temperature treatment

The molecular weight (MW) of oligosaccharides on gel properties of myofibrillar protein (MP) at high temperature remains unclear. In this study, it was found that chitosan oligosaccharides (CO) with different MW all significantly alleviated the textural deterioration of MP gel with high-temperature treatment. Moreover, MP-CO gel with the largest MW had the highest breaking force and the lowest cooking loss. Low-field NMR results further indicated that MP-CO gel with larger MW of CO had gradually increased relaxation rate, thus binding water more tightly. Rheological and microrheological tests suggested the addition of CO with larger MW resulted in much tighter gel network. These results indicated that CO with larger MW improved the quality of MP gel more effectively, which was because CO with larger MW inhibited aggregation of MP to a larger extent, resulting in smaller MP aggregates. Then MP-CO gel with much denser and more homogeneous structure was formed. Besides, MP-CO gel with larger MW of CO had higher content of β-sheet, resulting in MP gel with more ordered structure and better gel quality. Therefore, this study provided theoretical guidance for choosing the appropriate CO in improving texture of high temperature meat products.

Pectin-based cinnamon essential oil Pickering emulsion film with two-sided differential wettability: A major role in the spatial distribution of microdroplets

Pickering emulsions have attracted much attention as a novel emulsifying technology. This research to explore Zein-Citrus pectin nanoparticles stabilized cinnamon essential oil (CEO) Pickering emulsion (ZCCPEs) for constructing Pickering emulsion edible film (PEF). Unlike traditional research, which focuses on antibacterial and antioxidant activities, our research examined the physical properties of PEF, specifically changes in wettability. The results show that PEF has better transparency and tensile strength than the pectin alone direct emulsion film (PAEF), and the spatial distribution of Pickering emulsion droplets gives different wettability on both sides of PEF. The partially hydrophobic upside has important application value in food packaging. At the same time, the PEF is biodegradable and environmentally non-polluting. The edible film loaded with essential oils, developed based on the Pickering stabilization mechanism in this study, possesses several desirable characteristics for potential used as bioactive packaging films in food applications.

Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives

Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications.

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule-based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule-based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule-based emulsions.

The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes

In order to increase the development and utilization of chickpea protein isolate (CPI) and improve the stability of myofibrillar protein (MP) emulsions, the effect of dielectric barrier discharge (DBD) plasma-modified CPI on the emulsifying properties of MP was investigated. Three different O/W emulsions were prepared using MP, MP + CPI complex, or MP + DBD-treated CPI complex as the emulsifier. Compared with the emulsion prepared from MP, the emulsifying activity index and stability of DBD-treated CPI and MP complex (MP + CPIDBD) were increased (p < 0.05) from 55.17 m2/g to 74.99 m2/g and 66.31% to 99.87%, respectively. MP + CPIDBD produced more stable emulsions with the lowest Turbiscan stability index (TSI) values for a given 3600 s. At shear rates from 0 to 1000-1, MP + CPIDBD-stabilized emulsions had higher viscosities, which helped to reduce the chance of aggregation between oil droplets. The optical microscope and particle size distribution of emulsions showed that MP + CPIDBD emulsions had the lowest droplet size (d4,3) and exhibited more uniform distribution. MP + CPIDBD emulsions had lower interfacial tension. DBD pretreatment increased the adsorbed protein content in the emulsion stabilized by MP + CPIDBD as compared to the MP + CPI complex and promoted the adsorption of CPI by higher ratios of adsorbed proteins as indicated by its intensity in SDS-PAGE. Scanning electron microscopy confirmed that the emulsion prepared from MP + CPIDBD had smaller particle size and more uniform dispersion. Therefore, using DBD-modified CPI could enhance the stability of MP emulsions.

Homogenized soybean hull suspension as an emulsifier for oil/water emulsions: Synergistic effect of the insoluble fiber and soluble polysaccharide

In this study, the functional properties of the soybean hull soluble fractions and insoluble fiber in stabilizing oil-in-water emulsions were investigated by changing the soluble fraction (SF) content in the soybean hull suspensions. High-pressure homogenization (HPH) caused the release of soluble materials (Polysaccharides and proteins) and the deagglomeration of insoluble fibers (IF) from soybean hulls. The apparent viscosity of the soybean hull fiber suspension increased as the SF content of the suspension increased; The absolute value of ζ-potential increased from 18 to 28 mV. In addition, the IF individually stabilized emulsion had the largest emulsion particle size (32.10 μm), but decreased as the SF content in the suspension increased to 10.53 μm. The microstructure of the emulsions showed that surface-active SF adsorbed at the oil-water interface formed an interfacial film, and microfibrils in IF formed a three-dimensional network in the aqueous phase, which synergistically stabilized the oil-in-water emulsion. The findings of this study are important for understanding emulsion systems stabilized by agricultural by-products.

Gelatin and Chitosan as Meat By-Products and Their Recent Applications

Meat by-products such as bones, skin, horns, hooves, feet, skull, etc., are produced from slaughtered mammals. Innovative solutions are very important to achieving sustainability and obtaining the added value of meat by-products with the least impact on the environment. Gelatin, which is obtained from products high in collagen, such as dried skin and bones, is used in food processing, and pharmaceuticals. Chitosan is derived from chitin and is well recognized as an edible polymer. It is a natural product that is non-toxic and environmentally friendly. Recently, chitosan has attracted researchers' interests due to its biological activities, including antimicrobial, antitumor, and antioxidant properties. In this review, article, we highlighted the recent available information on the application of gelatin and chitosan as antioxidants, antimicrobials, food edible coating, enzyme immobilization, biologically active compound encapsulation, water treatment, and cancer diagnosis.

Pickering Emulsions Stabilized by Chitosan/Natural Acacia Gum Biopolymers: Effects of pH and Salt Concentrations

In this study, chitosan (CT) and naturally occurring acacia gum (AG) blends were employed as emulsifiers to form a series of emulsions developed from diesel and water. Effects of pH level (3, 5, 10, and 12) and various NaCl salt concentrations (0.25-1%) on the stability, viscosity, and interfacial properties of CT-(1%)/AG-(4%) stabilized Pickering emulsions were evaluated. Bottle test experiment results showed that the stability indexes of the CT/AG emulsions were similar under acidic (3 and 5) and alkaline (10 and 12) pH media. On the other hand, the effects of various NaCl concentrations on the stability of CT-(1%)/AG-(4%) emulsion demonstrated analogous behavior throughout. From all the NaCl concentrations and pH levels examined, viscosities of this emulsion decreased drastically with the increasing shear rate, indicating pseudoplastic fluid with shear thinning characteristics of these emulsions. The viscosity of CT-(1%)/AG-(4%) emulsion increased at a low shear rate and decreased with an increasing shear rate. The presence of NaCl salt and pH change in CT/AG solutions induced a transformation in the interfacial tension (IFT) at the diesel/water interface. Accordingly, the IFT values of diesel/water in the absence of NaCl/CT/AG (without emulsifier and salt) remained fairly constant for a period of 500 s, and its average IFT value was 26.16 mN/m. In the absence of salt, the addition of an emulsifier (CT-(1%)/AG-(4%)) reduced the IFT to 16.69 mN/m. When the salt was added, the IFT values were further reduced to 12.04 mN/m. At low pH, the IFT was higher (17.1 mN/M) compared to the value of the IFT (10.8 mN/M) at high pH. The results obtained will help understand the preparation and performance of such emulsions under different conditions especially relevant to oil field applications.

An Overview of Cryo-Scanning Electron Microscopy Techniques for Plant Imaging

Many research questions require the study of plant morphology, in particular cells and tissues, as close to their native context as possible and without physical deformations from some preparatory chemical reagents or sample drying. Cryo-scanning electron microscopy (cryoSEM) involves rapid freezing and maintenance of the sample at an ultra-low temperature for detailed surface imaging by a scanning electron beam. The data are useful for exploring tissue/cell morphogenesis, plus an additional cryofracture/cryoplaning/milling step gives information on air and water spaces as well as subcellular ultrastructure. This review gives an overview from sample preparation through to imaging and a detailed account of how this has been applied across diverse areas of plant research. Future directions and improvements to the technique are discussed.