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Zhao JY, Hong T, Hou YJ, Song XX, Yin JY, Geng F, Nie SP. Comparison of structures and emulsifying properties between water-extracted pectins from Fructus aurantii. Int J Biol Macromol 2023:125005. [PMID: 37217058 DOI: 10.1016/j.ijbiomac.2023.125005] [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: 01/09/2023] [Revised: 05/08/2023] [Accepted: 05/19/2023] [Indexed: 05/24/2023]
Abstract
The structural characteristics of two water-extracted pectic polysaccharides from Fructus aurantii were investigated, and the impacts of their structures on the emulsifying stability were evaluated. FWP-60 (extracted by cold water and followed 60 % ethanol precipitation) and FHWP-50 (extracted by hot water and followed 50 % ethanol precipitation) were both high methyl-esterified pectins, which were composed of homogalacturonan (HG) and highly branched rhamnogalacturonan I (RG-I) regions. The weight-average molecular weight, methyl-esterification degree (DM) and HG/RG-I ratio of FWP-60 were 1200 kDa, 66.39 % and 4.45, respectively, which were 781 kDa, 79.10 % and 1.95 for FHWP-50. The methylation and NMR analysis of FWP-60 and FHWP-50 demonstrated that the main backbone consisted of different molar ratios of →4)-α-GalpA-(1 → and →4)-α-GalpA-6-O-methyl-(1→, and the side chains contained arabinan and galactan. Moreover, the emulsifying properties of FWP-60 and FHWP-50 were discussed. Compared with FHWP-50, FWP-60 had better emulsion stability. Overall, pectin had a linear HG domain and a small number of RG-I domain with short side chains to facilitate the stabilization of emulsions in Fructus aurantii. A comprehensive knowledge of the structure characteristic and emulsifying property would enable us to provide more information and theoretical guidance for the structure and emulsion preparation of Fructus aurantii pectic polysaccharides.
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Affiliation(s)
- Jia-Ying Zhao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Tao Hong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Yan-Jie Hou
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Akhtar M, Butt MS, Maan AA, Asghar M. Development and characterization of emulsion-based films incorporated with chitosan and sodium caseinate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01422-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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3
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Gao S, Yang M, Luo Z, Ban Z, Pan Y, Tu M, Ma Q, Lin X, Xu Y, Li L. Soy protein/chitosan-based microsphere as Stable Biocompatible Vehicles of Oleanolic Acid: An Emerging Alternative Enabling the Quality Maintenance of Minimally Processed Produce. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107325] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106853] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Umaña M, Turchiuli C, Eim V, Rosselló C, Simal S. Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Huang K, Liu R, Zhang Y, Guan X. Characteristics of two cedarwood essential oil emulsions and their antioxidant and antibacterial activities. Food Chem 2021; 346:128970. [PMID: 33422919 DOI: 10.1016/j.foodchem.2020.128970] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 11/20/2020] [Accepted: 12/27/2020] [Indexed: 10/22/2022]
Abstract
Cedarwood essential oil (CEO) has the effect of anti-inflammatory and anti-bacteria. However, the application of this essential oil is limited due to its strong volatility and poor water solubility. To address this issue, two types of oil-in-water CEO emulsions including CEO nanoemulsion (CEO-NE) and CEO Pickering emulsion (CEO-PE) were prepared. CEO-NE with 5% surfactant, had a smaller particle size (135.14 ± 1.1 nm) and higher absolute zeta potential value (32.75 mV) compared with CEO-PE (1% starch) which particle size was 626.21 ± 6.05 nm, zeta potential was 27.58 mV. The stability of CEO-NE and CEO-PE were tested by multiple light scattering, results showed that Turbiscan Stability Index (TSI) value of CEO-NE was much lower than that of CEO-PE. CEO-NE and CEO-PE exerted higher free radical scavenging activities, iron reducing power and antibacterial ability than CEO itself. These results indicated that emulsification is a feasible method to extend application of CEO.
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Affiliation(s)
- Kai Huang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Runan Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Ying Zhang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China.
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Zhao S, Tian G, Zhao C, Li C, Bao Y, DiMarco-Crook C, Tang Z, Li C, Julian McClements D, Xiao H, Zheng J. The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification. Food Chem 2018; 269:577-587. [DOI: 10.1016/j.foodchem.2018.07.062] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2017] [Revised: 06/14/2018] [Accepted: 07/10/2018] [Indexed: 01/26/2023]
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8
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Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3079-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Matos M, Marefati A, Gutiérrez G, Wahlgren M, Rayner M. Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State. PLoS One 2016; 11:e0160140. [PMID: 27479315 PMCID: PMC4968836 DOI: 10.1371/journal.pone.0160140] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Accepted: 07/14/2016] [Indexed: 11/18/2022] Open
Abstract
The emulsifying ability of OSA-modified and native starch in the granular form, in the dissolved state and a combination of both was compared. This study aims to understand mixed systems of particles and dissolved starch with respect to what species dominates at droplet interfaces and how stability is affected by addition of one of the species to already formed emulsions. It was possible to create emulsions with OSA-modified starch isolated from Quinoa as sole emulsifier. Similar droplet sizes were obtained with emulsions prepared at 7% (w/w) oil content using OSA-modified starch in the granular form or molecularly dissolved but large differences were observed regarding stability. Pickering emulsions kept their droplet size constant after one month while emulsions formulated with OSA-modified starch dissolved exhibited coalescence. All emulsions stabilized combining OSA-modified starch in granular form and in solution showed larger mean droplet sizes with no significant differences with respect to the order of addition. These emulsions were unstable due to coalescence regarding presence of free oil. Similar results were obtained when emulsions were prepared by combining OSA-modified granules with native starch in solution. The degree of surface coverage of starch granules was much lower in presence of starch in solution which indicates that OSA-starch is more surface active in the dissolved state than in granular form, although it led to unstable systems compared to starch granule stabilized Pickering emulsions, which demonstrated to be extremely stable.
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Affiliation(s)
- María Matos
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - Ali Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - Marie Wahlgren
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
| | - Marilyn Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden
- * E-mail:
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Riquelme N, Miranda M, Matiacevich S. Effect of processing conditions on the optical properties of films based on alginate, caseinate and lemongrass oil. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2015.1086440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Kowalska M. Physical Stability and the Droplet Distribution of Rice Oil–in–Water Emulsion. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2015.1039023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kowalska M, Ziomek M, Żbikowska A. Stability of cosmetic emulsion containing different amount of hemp oil. Int J Cosmet Sci 2015; 37:408-16. [DOI: 10.1111/ics.12211] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2014] [Accepted: 02/01/2015] [Indexed: 11/30/2022]
Affiliation(s)
- M. Kowalska
- Department of Chemistry; Faculty of Material Science, Technology and Design; Kazimierz Pulaski University of Technology and Humanities; Chrobrego st. 27 26-600 Radom Poland
| | - M. Ziomek
- Department of Chemistry; Faculty of Material Science, Technology and Design; Kazimierz Pulaski University of Technology and Humanities; Chrobrego st. 27 26-600 Radom Poland
| | - A. Żbikowska
- Department of Food Technology; Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska st. 159C 02-787 Warsaw Poland
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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