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Zhao X, Li C, Xue F. Effects of whey protein-polyphenol conjugates incorporation on physicochemical and intelligent pH-sensing properties of carboxymethyl cellulose based films. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2022.100211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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2
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Liu X, Xie Y, Li C, Xue F. Comparative studies on physicochemical properties of gluten‐ And glutenin‐based films functionalized by polyphenols. Cereal Chem 2022. [DOI: 10.1002/cche.10525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Xinye Liu
- School of Pharmacy Nanjing University of Chinese Medicine Nanjing China
- School of Science RMIT University Melbourne Australia
| | - Yuran Xie
- School of Pharmacy Nanjing University of Chinese Medicine Nanjing China
| | - Chen Li
- College of Food Science and Light Industry Nanjing Tech University Nanjing China
| | - Feng Xue
- School of Pharmacy Nanjing University of Chinese Medicine Nanjing China
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3
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Girard AL, Awika JM. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions. Compr Rev Food Sci Food Saf 2020; 19:2164-2199. [PMID: 33337093 DOI: 10.1111/1541-4337.12572] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/30/2020] [Accepted: 04/15/2020] [Indexed: 01/20/2023]
Abstract
Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients. Polyphenols are antioxidants, thus generally decrease gluten strength by reducing disulfide cross-linking. Monomeric polyphenols can be used to reduce dough mix time and improve flexibility of the gluten network, including to plasticize gluten films. However, high-molecular-weight polyphenols (tannins) cross-link gluten proteins, thereby increasing protein network density and strength. Tannin-gluten interactions can greatly increase gluten tensile strength in dough matrices, as well as batter viscosity and stability. This could be leveraged to reduce detrimental effects of healthful inclusions, like bran and fiber, to loaf breads and other wheat-based products. Further, the dual functions of tannins as an antioxidant and gluten cross-linker could help restructure gluten proteins and improve the texture of plant-based meat alternatives. Tannin-gluten interactions may also be used to reduce inflammatory effects of gluten experienced by those with gluten allergies and celiac disease. Other potential applications of tannin-gluten interactions include formation of food matrices to reduce starch digestibility; creation of novel biomaterials for edible films or medical second skin type bandages; or targeted distribution of micronutrients in the digestive tract. This review focuses on the effects of polyphenols on wheat gluten functionality and discusses emerging opportunities to employ polyphenol-gluten interactions.
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Affiliation(s)
- Audrey L Girard
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas
| | - Joseph M Awika
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas.,Department of Nutrition and Food Science, Texas A&M University, College Station, Texas
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4
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Li XM, Zhu J, Pan Y, Meng R, Zhang B, Chen HQ. Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.012] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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5
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Fabrication and characterization of biocompatible hybrid nanoparticles from spontaneous co-assembly of casein/gliadin and proanthocyanidin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.036] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Development of Biopolymer Composite Films Using a Microfluidization Technique for Carboxymethylcellulose and Apple Skin Particles. Int J Mol Sci 2017; 18:ijms18061278. [PMID: 28617325 PMCID: PMC5486100 DOI: 10.3390/ijms18061278] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2017] [Revised: 06/05/2017] [Accepted: 06/12/2017] [Indexed: 11/17/2022] Open
Abstract
Biopolymer films based on apple skin powder (ASP) and carboxymethylcellulose (CMC) were developed with the addition of apple skin extract (ASE) and tartaric acid (TA). ASP/CMC composite films were prepared by mixing CMC with ASP solution using a microfluidization technique to reduce particle size. Then, various concentrations of ASE and TA were incorporated into the film solution as an antioxidant and an antimicrobial agent, respectively. Fourier transform infrared (FTIR), optical, mechanical, water barrier, and solubility properties of the developed films were then evaluated to determine the effects of ASE and TA on physicochemical properties. The films were also analyzed for antioxidant effect on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica, and Shigella flexneri. From the results, the ASP/CMC film containing ASE and TA was revealed to enhance the mechanical, water barrier, and solubility properties. Moreover, it showed the additional antioxidant and antimicrobial properties for application as an active packaging film.
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Guan Y, Shao L, Dong D, Wang F, Zhang Y, Wang Y. Bio-inspired natural polyphenol cross-linking poly(vinyl alcohol) films with strong integrated strength and toughness. RSC Adv 2016. [DOI: 10.1039/c6ra08904f] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Bio-inspired by spider silk, we simultaneously integrated high strength and toughness to PVA/TA films via extensive hydrogen bonding interactions.
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Affiliation(s)
- Yu Guan
- State Key Laboratory of Polymer Materials Engineering
- College of Polymer Science and Engineering
- Sichuan University
- Chengdu 610065
- PR China
| | - Leishan Shao
- State Key Laboratory of Polymer Materials Engineering
- College of Polymer Science and Engineering
- Sichuan University
- Chengdu 610065
- PR China
| | - Dongyu Dong
- State Key Laboratory of Polymer Materials Engineering
- College of Polymer Science and Engineering
- Sichuan University
- Chengdu 610065
- PR China
| | - Fei Wang
- State Key Laboratory of Polymer Materials Engineering
- College of Polymer Science and Engineering
- Sichuan University
- Chengdu 610065
- PR China
| | - Yuliang Zhang
- State Key Laboratory of Polymer Materials Engineering
- College of Polymer Science and Engineering
- Sichuan University
- Chengdu 610065
- PR China
| | - Yinghan Wang
- State Key Laboratory of Polymer Materials Engineering
- College of Polymer Science and Engineering
- Sichuan University
- Chengdu 610065
- PR China
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8
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Gu L, Wang M, zhou J. Effects of protein interactions on properties and microstructure of zein–gliadin composite films. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.05.022] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Balaguer MP, Borne M, Chalier P, Gontard N, Morel MH, Peyron S, Gavara R, Hernandez-Munoz P. Retention and Release of Cinnamaldehyde from Wheat Protein Matrices. Biomacromolecules 2013; 14:1493-502. [DOI: 10.1021/bm400158t] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mari Pau Balaguer
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Grupo
de Envases, Avenida Agustín Escardino, 7, 46980 Paterna, Valencia,
Spain
| | - Mathilde Borne
- UMR 1208 Ingénierie
des
Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier
SupAgro, Université Montpellier 2, cc 023, place Eugène Bataillon, 34095 Montpellier, Cedex,
France
| | - Pascale Chalier
- UMR 1208 Ingénierie
des
Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier
SupAgro, Université Montpellier 2, cc 023, place Eugène Bataillon, 34095 Montpellier, Cedex,
France
| | - Nathalie Gontard
- UMR 1208 Ingénierie
des
Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier
SupAgro, Université Montpellier 2, cc 023, place Eugène Bataillon, 34095 Montpellier, Cedex,
France
| | - Marie-Helene Morel
- UMR 1208 Ingénierie
des
Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier
SupAgro, Université Montpellier 2, cc 023, place Eugène Bataillon, 34095 Montpellier, Cedex,
France
| | - Stephane Peyron
- UMR 1208 Ingénierie
des
Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier
SupAgro, Université Montpellier 2, cc 023, place Eugène Bataillon, 34095 Montpellier, Cedex,
France
| | - Rafael Gavara
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Grupo
de Envases, Avenida Agustín Escardino, 7, 46980 Paterna, Valencia,
Spain
| | - Pilar Hernandez-Munoz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Grupo
de Envases, Avenida Agustín Escardino, 7, 46980 Paterna, Valencia,
Spain
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Dynamic rheological properties of native and cross-linked gliadin proteins. Int J Biol Macromol 2012; 51:640-6. [PMID: 22771580 DOI: 10.1016/j.ijbiomac.2012.06.041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2012] [Revised: 06/04/2012] [Accepted: 06/27/2012] [Indexed: 11/20/2022]
Abstract
A comparison of cross-linked and native gliadin suspensions, with respect to the state of protein globular structure was carried out using small-angle X-ray scattering (SAXS), dynamic light scattering (DLS) and rheological analysis. Gliadin suspensions were also analyzed in the presence and absence of glycerol. DLS analysis showed that R(h) increased only with gliadin/EDC/NHS suspensions. However, Kratky plots revealed that gliadin and gliadin/L-cysteine maintained their globular shape even in absence or presence of glycerol. Rheological experiments revealed that gliadin and gliadin/L-cysteine suspension exhibited a similar profile with three main domains, and a sol-gel transition. Gliadin/EDC/NHS did not present any sol-gel transition, and this fact corroborates with DLS results and the hypothesis of lower protein-protein interaction, which are in agreement with G″ > G'.
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11
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Hager AS, Vallons KJR, Arendt EK. Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6157-6163. [PMID: 22646694 DOI: 10.1021/jf300983m] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Vital wheat gluten, a byproduct of wheat starch production, is a highly functional ingredient having a unique viscoelasticity that makes it ideal for the production of edible biodegradable films. However, its functional properties must be modified to ensure sufficient strength and elasticity, in addition to water vapor barrier properties. In this study, vital gluten was modified using tannic and gallic acid. It was found that the addition of tannic acid resulted in stiffer, more resistant, and less resilient and flexible films, having as well decreased water vapor permeability. Tannic acid containing films became reddish brown, whereas gallic acid addition did not have an influence on the film appearance. Films containing gallic acid became more elastic. Gallic acid was found to potentially act like a plasticizer. Scanning electron microscopy was used to investigate the ultrastructure of the produced films.
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Affiliation(s)
- Anna-Sophie Hager
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Soares RM, Patzer VL, Dersch R, Wendorff J, da Silveira NP, Pranke P. A novel globular protein electrospun fiber mat with the addition of polysilsesquioxane. Int J Biol Macromol 2011; 49:480-6. [DOI: 10.1016/j.ijbiomac.2011.05.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2011] [Revised: 05/02/2011] [Accepted: 05/26/2011] [Indexed: 11/29/2022]
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13
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López-de-Dicastillo C, Jordá M, Catalá R, Gavara R, Hernández-Muñoz P. Development of active polyvinyl alcohol/β-cyclodextrin composites to scavenge undesirable food components. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11026-33. [PMID: 21905652 DOI: 10.1021/jf200749f] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Active food packaging systems based on the incorporation of agents into polymeric package walls are being designed to purposely release or retain compounds to maintain or even increase food quality. The objective of this work was to develop polyvinyl alcohol (PVOH)/β-cyclodextrin (βCD) composite films that can be applied to reduce undesirable component content such as cholesterol in foods through active retention of the compounds in the package walls during storage. Cyclodextrins were added to PVOH in a proportion of 1:1 and cross-linked with glyoxal under acidic media to reduce its water-soluble character. Three different cross-linking procedures were used: cross-linking of the polymer/polysaccharide mixture in solution and film casting, PVOH. βCD*; cross-linking of the polymer, addition of βCD, and casting of the mixture, PVOH*.CD; and casting of a PVOH film, addition of a βCD/glyoxal solution onto the film, and cross-linking during drying, PVOH.CD*. Characterization studies showed that the PVOH*.CD and PVOH.CD* films provided the best physical characteristics with the lowest release values and the highest barrier properties. As a potential application, materials were tested as potential cholesterol-scavenging films. There was a significant reduction in the cholesterol concentration in milk samples when they were exposed to the materials developed.
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Affiliation(s)
- Carol López-de-Dicastillo
- Packaging Laboratory, Instituto de Agroquímica y tecnología de Alimentos, IATA-CSIC, Avenida Agustín Escardino 7, 46980 Paterna, Spain
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