1
|
Xu Y, Sun L, Zhuang Y, Gu Y, Zhang G, Fan X, Ding Y. Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties. Food Chem 2024; 457:140105. [PMID: 38905828 DOI: 10.1016/j.foodchem.2024.140105] [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: 02/23/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
Octenyl succinic anhydride (OSA)-modified starch is a commonly used food emulsifier and its emulsifying properties are positively correlated with the degree of substitution (DS). However, the maximum concentration of OSA in starch approved by the FDA and the China National Food Safety Standards is 3%. This study aims to enhance the emulsifying properties of OSA-modified waxy adlay seed starch by gelatinization under a limited DS and investigate its use in preparing delivery systems. The gelatinized OSA starch exhibited a more flexible macromolecular structure and better emulsifying activity (20.19 m2/g). The gelatinized OSA starch-stabilized astaxanthin-loaded emulsions showed high retention of astaxanthin (>50%) and long-term stability (56 days). In vitro digestion, the emulsion system showed a protective effect on astaxanthin, and the bioaccessibility of astaxanthin was increased to 16.32%. This study indicated that gelatinization could enhance the emulsifying properties of OSA starch, and this starch-stabilized emulsion was an effective system for astaxanthin.
Collapse
Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| |
Collapse
|
2
|
Wang L, Wei Z, Xue C. Co-encapsulation of curcumin and fucoxanthin in solid-in-oil-in-water multilayer emulsions: Characterization, stability and programmed sequential release. Food Chem 2024; 456:139975. [PMID: 38852456 DOI: 10.1016/j.foodchem.2024.139975] [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: 11/26/2023] [Revised: 05/20/2024] [Accepted: 06/02/2024] [Indexed: 06/11/2024]
Abstract
To enhance the bioavailability of bioactives with varying efficacy in the gastrointestinal tract (GIT), a co-delivery system of solid-in-oil-in-water (S/O/W) emulsion was designed for the co-encapsulation of two bioactives in this paper. S/O/W emulsions were fabricated utilizing fucoxanthin (FUC)-loaded nanoparticles (NPs) as the solid phase, coconut oil containing curcumin (Cur) as the oil phase, and carboxymethyl starch (CMS)/propylene glycol alginate (PGA) complex as the aqueous phase. The high entrapment efficiency of Cur (82.3-91.3%) and FUC (96.0-96.1%) was found in the CMS/PGA complex-stabilized S/O/W emulsions. Encapsulation of Cur and FUC within S/O/W emulsions enhanced their UV and thermal stabilities. In addition, S/O/W emulsions prepared with CMS/PGA complexes displayed good stability. More importantly, the formed S/O/W emulsion possessed programmed sequential release characteristics, delivering Cur and FUC to the small intestine and colon, respectively. These results contributed to designing co-delivery systems for the programmed sequential release of two hydrophobic nutrients in the GIT.
Collapse
Affiliation(s)
- Luhui Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China.
| |
Collapse
|
3
|
Bravo-Núñez Á, Salvia-Trujillo L, Halimi C, Martín-Belloso O, Reboul E. Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion. Food Chem 2024; 455:139820. [PMID: 38917656 DOI: 10.1016/j.foodchem.2024.139820] [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: 06/01/2023] [Revised: 05/02/2024] [Accepted: 05/22/2024] [Indexed: 06/27/2024]
Abstract
The emulsification potential of plant-based emulsifiers, that is, pea (PPI) and lentil (LPI) proteins (4%), corn arabinoxylans (CAX, 1%), and legume protein-arabinoxylan mixtures (4% proteins + 0.15 or 0.9% CAX), was evaluated by assessing: the surface tension and potential of emulsifiers, emulsifier antinutritional contents, emulsion droplet size, emulsion physical stability, and vitamin E bioaccessibility from 10% oil-in-water emulsions. Tween 80 (2%) was used as a control. All emulsions presented small droplet sizes, both fresh and upon storage, except 4% LPI + 0.9% CAX emulsion that exhibited bigger droplet sizes (d(4,3) of approximately 18.76 μm vs 0.59 μm for the control) because of droplet bridging. Vitamin E bioaccessibility from emulsions stabilized with the combination of 4% PPI and either 0.15% or 0.9% CAX (28 ± 4.48% and 28.42 ± 3.87%, respectively) was not significantly different from that of emulsions stabilized with Tween 80 (43.56 ± 3.71%), whereas vitamin E bioaccessibility from emulsions stabilized with individual emulsifiers was significantly lower.
Collapse
Affiliation(s)
- Ángela Bravo-Núñez
- Aix Marseille University, INRAE, INSERM, C2VN, Marseille, France; University of Valladolid, Valladolid, Spain.
| | - Laura Salvia-Trujillo
- Department of Food Technology, Engineering and Science, University of Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain.
| | - Charlotte Halimi
- Aix Marseille University, INRAE, INSERM, C2VN, Marseille, France.
| | - Olga Martín-Belloso
- Department of Food Technology, Engineering and Science, University of Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain.
| | | |
Collapse
|
4
|
Sia CS, Tey BT, Goh BH, Low LE. Controlled assembly of superparamagnetic iron oxide nanoparticle into nanoliposome for Pickering emulsion preparation. Colloids Surf B Biointerfaces 2024; 241:114051. [PMID: 38954935 DOI: 10.1016/j.colsurfb.2024.114051] [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: 03/13/2024] [Revised: 04/22/2024] [Accepted: 06/19/2024] [Indexed: 07/04/2024]
Abstract
There has been a surge in effort in the development of various solid nanoparticles as Pickering emulsion stabilizers in the past decades. Regardless, the exploration of stabilizers that simultaneously stabilize and deliver bioactive has been limited. For this, liposomes with amphiphilic nature have been introduced as Pickering emulsion stabilizers but these nano-sized vesicles lack targeting specificity. Therefore in this study, superparamagnetic iron oxide nanoparticles (SPION) encapsulated within liposomes (MLP) were used as Pickering emulsion stabilizers to prepare pH and magnetic-responsive Pickering emulsions. A stable MLP-stabilized Pickering emulsion formulation was established by varying the MLP pH, concentration, and oil loading during the emulsification process. The primary stabilization mechanism of the emulsion under pH variation was identified to be largely associated with the MLP phosphate group deprotonation. When subjected to sequential pH adjustment to imitate the gastrointestinal digestion pH environment, a recovery in Pickering emulsion integrity was observed as the pH changes from acidic to alkaline. By incorporating SPION, the Pickering emulsion can be guided to the targeted site under the influence of a magnetic field without compromising emulsion stability. Overall, the results demonstrated the potential of MLP-stabilized Pickering emulsion as a dual pH- and magnetic-responsive drug delivery carrier with the ability to co-encapsulate hydrophobic and hydrophilic bioactive.
Collapse
Affiliation(s)
- Chin Siew Sia
- Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Subang Jaya, Selangor, 47500, Malaysia; Medical Engineering and Technology (MET) Hub, School of Engineering, Monash University Malaysia, Subang Jaya, Selangor, 47500, Malaysia
| | - Beng Ti Tey
- Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Subang Jaya, Selangor, 47500, Malaysia
| | - Bey-Hing Goh
- Sunway Biofunctional Molecules Discovery Centre (SBMDC), School of Medical and Life Sciences, Sunway University, Subang Jaya, Selangor, 47500, Malaysia; Faculty of Health, Australian Research Centre in Complementary and Integrative Medicine, University of Technology Sydney, Ultimo 2007, NSW, Australia; Biofunctional Molecule Exploratory Research (BMEX) Group, School of Pharmacy, Monash University Malaysia, 47500 Bandar Sunway, Selangor Darul Ehsan, Malaysia
| | - Liang Ee Low
- Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Subang Jaya, Selangor, 47500, Malaysia; Medical Engineering and Technology (MET) Hub, School of Engineering, Monash University Malaysia, Subang Jaya, Selangor, 47500, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Subang Jaya, Selangor, 47500, Malaysia.
| |
Collapse
|
5
|
Hou H, Zhang Y, Liu Y, Zeng Q, Li Q, Fang X, Guo T, Yuan H, Zeng S, Meng T. Pickering emulsion co-delivery system: Stimuli-responsive biomineralized particles act as particulate emulsifiers and bioactive carriers. Colloids Surf B Biointerfaces 2024; 241:114029. [PMID: 38878663 DOI: 10.1016/j.colsurfb.2024.114029] [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: 04/05/2024] [Revised: 06/04/2024] [Accepted: 06/07/2024] [Indexed: 07/29/2024]
Abstract
Pickering emulsions provide a promising platform for the efficient delivery of bioactive. However, co-delivery of fragile bioactives with different physicochemical properties for comprehensive effects still faces practical challenges due to the limited protection for bioactives and the lack of stimuli-responsive property for on-demand release. Herein, a stimuli-responsive co-delivery system is developed based on biomineralized particles stabilized Pickering emulsions. In this tailor co-delivery system, hydrophilic bioactive (pepsin) with the fragile structure is encapsulated and immobilized by biomineralization, the obtained biomineralized particles (PPS@CaCO3) are further utilized as emulsifiers to form O/W Pickering emulsions, in which the hydrophobic oxidizable bioactive (curcumin) is stably trapped into the dispersed phase. The results show that two bioactives are successfully co-encapsulated in Pickering emulsions, and benefiting from the protection capacities of biomineralization and Pickering emulsions, the activity of pepsin and curcumin shows a 7.33-fold and 144.83-fold enhancement compared to the free state, respectively. Moreover, In vitro study demonstrates that Pickering emulsions enable to co-release of two bioactives with high activity retention by the acid-induced hydrolyzation of biomineralized particles. This work provides a powerful stimuli-responsive platform for the co-delivery of multiple bioactive compounds, enabling high activity of bioactives for the comprehensive health effects.
Collapse
Affiliation(s)
- Haoyue Hou
- School of Life Science and Engineering, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
| | - Yuli Zhang
- School of Life Science and Engineering, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
| | - Yu Liu
- School of Life Science and Engineering, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
| | - Qi Zeng
- School of Life Science and Engineering, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
| | - Qinyuan Li
- School of Life Science and Engineering, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
| | - Xingyuan Fang
- School of Life Science and Engineering, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
| | - Ting Guo
- School of Life Science and Engineering, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
| | - Hao Yuan
- School of Life Science and Engineering, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
| | - Sa Zeng
- Guangzhou Ridgepole Biological Technology Co. Ltd., Guangzhou 510800, China
| | - Tao Meng
- School of Life Science and Engineering, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China.
| |
Collapse
|
6
|
Dursun Capar T, Iscimen EM, McClements DJ, Yalcin H, Hayta M. Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6483-6493. [PMID: 38507329 DOI: 10.1002/jsfa.13472] [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: 12/11/2023] [Revised: 02/01/2024] [Accepted: 03/18/2024] [Indexed: 03/22/2024]
Abstract
BACKGROUND Plant proteins are being increasingly utilized as functional ingredients in foods because of their potential health, sustainability, and environmental benefits. However, their functionality is often worse than the synthetic or animal-derived ingredients they are meant to replace. The functional performance of plant proteins can be improved by conjugating them with polyphenols. In this study, the formation and stability of oil-in-water emulsions prepared using faba bean protein-grape leaf polyphenol (FP-GLP) conjugates as emulsifiers. Initially, FP-GLP conjugates were formed using an ultrasound-assisted alkali treatment. Then, corn oil-in-water emulsions were prepared using high-intensity sonication (60% amplitude, 10 min) and the impacts of conjugate concentration, pH, ionic strength, freezing-thawing, and heating on their physicochemical properties and stability were determined. RESULTS Microscopy and light scattering analysis showed that oil-in-water emulsions containing small oil droplets could be formed at conjugate concentrations of 2% and higher. The addition of salt reduced the electrostatic repulsion between the droplets, which increased their susceptibility to aggregation. Indeed, appreciable droplet aggregation was observed at ≥ 50 mmol/L sodium chloride. The freeze-thaw stability of emulsions prepared with protein-polyphenol conjugates was better than those prepared using the proteins alone. In addition, the emulsions stabilized by the conjugates had a higher viscosity than those prepared by proteins alone. CONCLUSION This study showed that FP-GLP conjugates are effective plant-based emulsifiers for forming and stabilizing oil-in-water emulsions. Indeed, emulsions formed using these conjugates showed improved resistance to pH changes, heating, freezing, and salt addition. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Tugba Dursun Capar
- Department of Food Engineering, University of Erciyes, Kayseri, Türkiye
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | | | | | - Hasan Yalcin
- Department of Food Engineering, University of Erciyes, Kayseri, Türkiye
| | - Mehmet Hayta
- Department of Food Engineering, University of Erciyes, Kayseri, Türkiye
| |
Collapse
|
7
|
Jiang Q, Chen K, Cai Z, Li Y, Zhang H. Phase inversion regulable bigels co-stabilized by Chlorella pyrenoidosa protein and beeswax: In-vitro digestion and food 3D printing. Int J Biol Macromol 2024; 277:134540. [PMID: 39111465 DOI: 10.1016/j.ijbiomac.2024.134540] [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: 06/17/2024] [Revised: 08/01/2024] [Accepted: 08/04/2024] [Indexed: 08/10/2024]
Abstract
Algal proteins are an emerging source of functional foods. Herein, Chlorella pyrenoidosa protein (CPP)/xanthan gum-based hydrogels (HG) and beeswax-gelled oleogels (OG) are adopted to fabricate bigels. The phase inversion of bigels can be regulated by the ratio of OG and HG: As the OG increased, bigels turn from OG-in-HG (OG/HG) to a semicontinuous state and then HG-in-OG (HG/OG). In OG/HG bigels (OG ≤ 50 %), hydrophilic CPP acts as the emulsifier at the interface of OG and HG, while beeswax emulsifies the system in HG/OG bigels (OG = 80 %). A semicontinuous bigel appears during the transition between HG/OG and OG/HG. The increase of OG can enhance the viscoelasticity, hardness, adhesiveness, chewiness, and thermal stability. OG/HG bigels exhibit stronger thixotropic recovery and oil-holding capacity than HG/OG bigels. In the in-vitro digestion and food 3D printing, the high specific surface area and the highest thixotropic recovery caused by the emulsion structure of the OG/HG bigel (OG = 50 %) are conducive to the release of free fatty acids and molding of 3D-printed objects, respectively. This study provides a new approach to structure the gelled water-oil system with CPP and helps to develop edible algal proteins-based multiphase systems in food engineering or pharmacy.
Collapse
Affiliation(s)
- Qinbo Jiang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Kaini Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315000, China
| | - Zhe Cai
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315000, China.
| |
Collapse
|
8
|
Fang J, Yin Z, Zhang T, Yang W, Fang T, Wang Y, Guo N. Preparation and characterization of carvacrol/ε-polylysine loaded antimicrobial nanobilayer emulsion and its application in mango preservation. Food Chem 2024; 446:138831. [PMID: 38402759 DOI: 10.1016/j.foodchem.2024.138831] [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: 10/08/2023] [Revised: 02/14/2024] [Accepted: 02/20/2024] [Indexed: 02/27/2024]
Abstract
Carvacrol is well-known natural antimicrobial compounds. However, its usage in fruit preservation is restricted owing to poor water solubility. Our study aims to address this limitation by combining carvacrol with whey protein isolate (WPI) to form nanoemulsion and enhancing antimicrobial properties and stability of nanoemulsion through ε-polylysine addition, thereby improving their application in fruit preservation. The results indicated that the nanoemulsion exhibited a double-layer structure. The physicochemical properties and storage stability were found to be favorable under the conditions of WPI (0.3 wt% v/v), Carvacrol (0.5 % v/v), and ε-polylysine (0.3 wt% v/v). In addition, the nanoemulsion had inhibitory effects on Staphylococcus aureus, Escherichia coli, and Aspergillus niger at concentrations of minimal inhibition concentration (32, 32, and 200 μg/mL, respectively). In addition, during a 7-day storage period, the nanoemulsion effectively preserved mangoes. Therefore, nanoemulsion could serve as a candidate for control of postharvest mangoes spoilage and extend its period of storage.
Collapse
Affiliation(s)
- Jiaqi Fang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhuofan Yin
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Weicong Yang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Tianqi Fang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yan Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Na Guo
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| |
Collapse
|
9
|
Yu Y, Gong M, Wang S, Wang X, Liu Y, Huang D, Guan H, Liu H, Chen Y, Jiang Y, Li D. Pectin-based cinnamon essential oil Pickering emulsion film with two-sided differential wettability: A major role in the spatial distribution of microdroplets. Int J Biol Macromol 2024:133727. [PMID: 39084975 DOI: 10.1016/j.ijbiomac.2024.133727] [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: 03/11/2024] [Revised: 07/02/2024] [Accepted: 07/05/2024] [Indexed: 08/02/2024]
Abstract
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.
Collapse
Affiliation(s)
- Yitian Yu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Min Gong
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Shuyi Wang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Xinyue Wang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Dongjie Huang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Hui Guan
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Hui Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yannan Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| |
Collapse
|
10
|
Revutskaya N, Polishchuk E, Kozyrev I, Fedulova L, Krylova V, Pchelkina V, Gustova T, Vasilevskaya E, Karabanov S, Kibitkina A, Kupaeva N, Kotenkova E. Application of Natural Functional Additives for Improving Bioactivity and Structure of Biopolymer-Based Films for Food Packaging: A Review. Polymers (Basel) 2024; 16:1976. [PMID: 39065293 PMCID: PMC11280963 DOI: 10.3390/polym16141976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 07/03/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
The global trend towards conscious consumption plays an important role in consumer preferences regarding both the composition and quality of food and packaging materials, including sustainable ones. The development of biodegradable active packaging materials could reduce both the negative impact on the environment due to a decrease in the use of oil-based plastics and the amount of synthetic preservatives. This review discusses relevant functional additives for improving the bioactivity of biopolymer-based films. Addition of plant, microbial, animal and organic nanoparticles into bio-based films is discussed. Changes in mechanical, transparency, water and oxygen barrier properties are reviewed. Since microbial and oxidative deterioration are the main causes of food spoilage, antimicrobial and antioxidant properties of natural additives are discussed, including perspective ones for the development of biodegradable active packaging.
Collapse
Affiliation(s)
- Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (N.R.); (I.K.); (V.K.); (T.G.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (E.P.); (L.F.); (V.P.); (E.V.); (S.K.); (A.K.); (N.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (N.R.); (I.K.); (V.K.); (T.G.)
| | - Liliya Fedulova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (E.P.); (L.F.); (V.P.); (E.V.); (S.K.); (A.K.); (N.K.)
| | - Valentina Krylova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (N.R.); (I.K.); (V.K.); (T.G.)
| | - Viktoriya Pchelkina
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (E.P.); (L.F.); (V.P.); (E.V.); (S.K.); (A.K.); (N.K.)
| | - Tatyana Gustova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (N.R.); (I.K.); (V.K.); (T.G.)
| | - Ekaterina Vasilevskaya
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (E.P.); (L.F.); (V.P.); (E.V.); (S.K.); (A.K.); (N.K.)
| | - Sergey Karabanov
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (E.P.); (L.F.); (V.P.); (E.V.); (S.K.); (A.K.); (N.K.)
| | - Anastasiya Kibitkina
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (E.P.); (L.F.); (V.P.); (E.V.); (S.K.); (A.K.); (N.K.)
| | - Nadezhda Kupaeva
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (E.P.); (L.F.); (V.P.); (E.V.); (S.K.); (A.K.); (N.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Talalikhina st., 26, 109316 Moscow, Russia; (E.P.); (L.F.); (V.P.); (E.V.); (S.K.); (A.K.); (N.K.)
| |
Collapse
|
11
|
Yang F, Wang Y, He H, Wang G, Yang M, Hong M, Huang J, Wang Y. Construction of highly stable, monodisperse water-in-water Pickering emulsions with full particle coverage using a composite system of microfluidics and helical coiled tube. Colloids Surf B Biointerfaces 2024; 242:114079. [PMID: 39029247 DOI: 10.1016/j.colsurfb.2024.114079] [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: 03/20/2024] [Revised: 06/23/2024] [Accepted: 07/05/2024] [Indexed: 07/21/2024]
Abstract
Water-in-water (W/W) Pickering emulsions, exhibit considerable potential in the food and pharmaceutical fields owing to their compartmentalization and high biocompatibility. However, constrained by the non-uniform distribution of shear forces during emulsification or the spatial obstruction in polydimethylsiloxane (PDMS) passive microfluidic platform, the existing methods cannot generate monodisperse W/W Pickering emulsions with high particle coverage rate, thereby limiting their applications. Herein, a novel microfluidic system is designed for the preparation of monodisperse and highly particle-covered W/W Pickering emulsions under mild conditions. pH-responsive Polyethylene glycol (PEG)/phosphate aqueous two-phase system (ATPS) is used for the emulsions' preparation. Notably, a coverage rate of 96 ± 3 % is obtained by adjusting the length of the helical coiled tube, as well as the size and contact angle of genipin cross-linked BSA (BSA-GP) particles. Moreover, these W/W Pickering emulsions, with surfaces almost completely covered, can maintain monodisperse (Ncoal = 1.18 ± 0.03) for one day. Furthermore, the results of ranitidine hydrochloride (RH) release demonstrated that the drug release rate of W/W Pickering emulsions in the simulated gastric fluid (SGF) was 10 times faster than that in the neutral solution. We believe that the highly particle-covered monodisperse W/W Pickering emulsions possess great potential applications in bioencapsulation for foods and drug delivery.
Collapse
Affiliation(s)
- Feng Yang
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Yilan Wang
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Huatao He
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Guanxiong Wang
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Menghan Yang
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Meiying Hong
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China
| | - Jin Huang
- Southwest Univ, Sch Chem & Chem Engn, Chongqing Key Lab Soft Matter Mat Chem & Funct Mfg, Chongqing 400715, PR China; Southwest Univ, State Key Lab Silkworm Genome Biol, Chongqing 400715, PR China.
| | - Yaolei Wang
- School of Life Sciences and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, PR China.
| |
Collapse
|
12
|
Lu Y, Zhang Y, Zhang R, Gao Y, Miao S, Mao L. Different interfaces for stabilizing liquid-liquid, liquid-gel and gel-gel emulsions: Design, comparison, and challenges. Food Res Int 2024; 187:114435. [PMID: 38763682 DOI: 10.1016/j.foodres.2024.114435] [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: 01/08/2024] [Revised: 04/23/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Interfaces play essential roles in the stability and functions of emulsion systems. The quick development of novel emulsion systems (e.g., water-water emulsions, water-oleogel emulsions, hydrogel-oleogel emulsions) has brought great progress in interfacial engineering. These new interfaces, which are different from the traditional water-oil interfaces, and are also different from each other, have widened the applications of food emulsions, and also brought in challenges to stabilize the emulsions. We presented a comprehensive summary of various structured interfaces (stabilized by mixed-layers, multilayers, particles, nanodroplets, microgels etc.), and their characteristics, and designing strategies. We also discussed the applicability of these interfaces in stabilizing liquid-liquid (water-oil, water-water, oil-oil, alcohol-oil, etc.), liquid-gel, and gel-gel emulsion systems. Challenges and future research aspects were also proposed regarding interfacial engineering for different emulsions. Emulsions are interface-dominated materials, and the interfaces have dynamic natures, as the compositions and structures are not constant. Biopolymers, particles, nanodroplets, and microgels differed in their capacity to get absorbed onto the interface, to adjust their structures at the interface, to lower interfacial tension, and to stabilize different emulsions. The interactions between the interface and the bulk phases not only affected the properties of the interface, but also the two phases, leading to different functions of the emulsions. These structured interfaces have been used individually or cooperatively to achieve effective stabilization or better applications of different emulsion systems. However, dynamic changes of the interface during digestion are only poorly understood, and it is still challenging to fully characterize the interfaces.
Collapse
Affiliation(s)
- Yao Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Yanhui Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Like Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
13
|
Huang M, Tian M, Tan C, Ying R, Ahmad M, Hao G, Liao Q. Thermal stability, antioxidant activity and bioavailability of pea protein-naringin Pickering emulsion for enhanced delivery applications. Food Res Int 2024; 188:114393. [PMID: 38823852 DOI: 10.1016/j.foodres.2024.114393] [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: 04/09/2024] [Accepted: 04/20/2024] [Indexed: 06/03/2024]
Abstract
After successfully addressing to mitigate bitterness of naringin through construction Pickering emulsion using pea protein (PP) and naringin (NG) in our previous study, we now probed thermal stability, antioxidant efficacy, and bioavailability. FTIR analysis and UV-vis spectroscopy indicated predominant interactions between PP and NG were hydrogen and hydrophobic bonds. TGA and DSC analyses demonstrated that PP-NG complexes exhibited superior heat-resistance compared to pure PP and NG. Thermal stability assessments indicated a significant retention of NG in the PP-NG Pickering emulsion than the control NG across varied temperatures (4 °C, 25 °C, 37 °C, and 65 °C). Moreover, the antioxidant activity of PP-NG emulsion was dependent on the concentration of NG, as evidenced by DPPH and ABTS free radicals scavenging abilities, ferric reducing power, and lipid peroxidation resistance. Additionally, PP-NG Pickering emulsion exhibited substantially high bioavailability (92.01 ± 3.91%). These results suggest a promising avenue for the application of NG with improved characteristics.
Collapse
Affiliation(s)
- Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Mengwei Tian
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Ruifeng Ying
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Mehraj Ahmad
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Gang Hao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Qiuhong Liao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610041, China.
| |
Collapse
|
14
|
Gohil RS, Karishma S, Kumar H, Basavaraj MG, Mani E. Demulsification of Pickering Emulsions by Chemical Dissolution of Stabilizers. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:11988-11997. [PMID: 38787896 DOI: 10.1021/acs.langmuir.4c00514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2024]
Abstract
Demulsification of particle-stabilized oil-in-water emulsions is crucial in diverse fields such as treatment of produce water, recovery of valuable products of Pickering emulsion catalysis, and so on. In this work, we investigated a facile method for destabilizing emulsions by dissolving stabilizer particles by the introduction of acid or base. Nanoellipsoidal hematite-stabilized decane-in-water emulsions are destabilized by dissolving hematite with oxalic or hydrochloric acid in situ. Time required for complete demulsification decreased as the acid concentration is increased. The demulsification time is typically on the order of a few hours for the chosen protocol. Similarly, the silica-stabilized decane-water emulsion is demulsified by the addition of aqueous sodium hydroxide. Demulsification kinetics is presented as the temporal change of the emulsion volume with time. Emulsion volume decreases in two stages: an initial slow decrease followed by an exponential decrease. Scanning electron microscopy analysis shows that the stabilizing particles are completely dissolved and recrystallized as salts of respective kinds. An estimate of the desorption free energy suggests that particle size should be reduced to a few nanometers for inducing destabilization. This work describes a facile method to destabilize oil-in-water emulsion, and it can be generalized to any other particle-stabilized emulsions by choosing appropriate chemical reagent for dissolution.
Collapse
Affiliation(s)
- Renuka S Gohil
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, Tamil Nadu, India
| | - S Karishma
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, Tamil Nadu, India
| | - Hemant Kumar
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, Tamil Nadu, India
| | - Madivala G Basavaraj
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, Tamil Nadu, India
| | - Ethayaraja Mani
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, Tamil Nadu, India
| |
Collapse
|
15
|
Xiao F, Zhang L, Xie H, Ouyang K, Shi W, Xiong H, Zhao Q. The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-carotene. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38856014 DOI: 10.1002/jsfa.13626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND β-Carotene (BC) is difficult to apply effectively in the food industry due to its low solubility and bioavailability. This work aimed to fabricate Moringa oleifera seed protein (MOSP) stabilized emulsions as delivery vehicles for BC and investigate the effect of aqueous phase conditions including pH and ionic strength on this system. RESULTS All MOSP samples were positively charged and the particle size of MOSP increased with the increase of pH. At pH 5.0 and 0.2 mol L-1 sodium chloride (NaCl), the MOSP emulsion demonstrated the highest stability coefficient and minimal creaming index, while exhibiting a lower release rate in vitro digestion. The rheological behavior of all MOSP emulsions within the frequency range of 0.1-10 Hz was dominated by viscoelasticity, forming an elastic network structure through dispersed droplets. Additionally, the MOSP emulsion loaded with BC prepared at pH 5.0 and 0.2 mol L-1 NaCl displayed enhanced ultraviolet light stability (52.31 ± 0.03% and 51.86 ± 0.05%) as well as thermal stability (72.39 ± 8.67% and 86.78 ± 10.69%). Furthermore, the BC in the emulsion at pH 7.0 exhibited favorable stability (65.14 ± 0.02%) and optimal bioaccessibility (40.30 ± 0.04%) in vitro digestion. CONCLUSION The results provided reference data for utilizing MOSP as a novel emulsifier and broadening the application of BC in the food industry. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fangjie Xiao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Liqiong Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Wenyi Shi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| |
Collapse
|
16
|
Xu L, Xu Y, Hou S, Zheng X, Cao Q, Chang M, Feng C, Cheng Y, Geng X, Meng J. All-natural polysaccharide and protein complex nanoparticles from Clitocybe squamulosa as unique Pickering stabilizers for oil-in-water emulsions. Int J Biol Macromol 2024; 272:132674. [PMID: 38850815 DOI: 10.1016/j.ijbiomac.2024.132674] [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: 12/15/2023] [Revised: 05/20/2024] [Accepted: 05/24/2024] [Indexed: 06/10/2024]
Abstract
This study aimed to develop novel nanoparticles that can serve as an excellent oil-in-water (O/W) Pickering stabilizer. The polysaccharide-protein complex nanoparticles (PPCNs-20 and PPCNs-40) were prepared at different ultrasonication amplitudes (20 % and 40 %, respectively) from the polysaccharide-protein complexes (PPCs) which were extracted from the residue of Clitocybe squamulose. Compared with PPCs and PPCNs-20, the PPCNs-40 exhibited dispersed blade and rod shape, smaller average size, and larger zeta potential, which indicated significant potential in O/W Pickering emulsion stabilizers. Subsequently, PPCNs-40 stabilized Pickering emulsions were characterized at different concentrations, pHs, and oil phase contents. The average size, micromorphology, rheological properties, and storage stability of the emulsions were improved as the concentration of PPCNs-40, the ratio of the soybean oil phase and pH value increased. Pickering emulsions showed the best stability when the concentration of PPCNs-40 was 3 wt%, and the soybean oil fraction was 30 % under both neutral and alkaline conditions. The emulsions demonstrated shear thinning and gelation behavior. These findings have implications for the use of eco-friendly nanoparticles as stabilizers for Pickering emulsions and provide strategies for increasing the added value of C. squamulosa.
Collapse
Affiliation(s)
- Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
| | - Yaping Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Shuting Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Xiaojiao Zheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Qunluo Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi 030801, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi 030801, China.
| |
Collapse
|
17
|
Li M, Yu H, Gantumur MA, Guo L, Lian L, Wang B, Yu C, Jiang Z. Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review. Int J Biol Macromol 2024; 272:132937. [PMID: 38848834 DOI: 10.1016/j.ijbiomac.2024.132937] [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: 02/22/2024] [Revised: 06/02/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Over the past decade, Pickering emulsions (PEs) stabilized by protein particles have been the focus of researches. The characteristics of protein particles at the oil-water interface are crucial for stabilizing PEs. The unique adsorption behaviors of protein particles and various modification methods enable oil-water interface to exhibit controllable regulation strategies. However, from the perspective of the interface, studies on the regulation of PEs by the adsorption behaviors of protein particles at oil-water interface are limited. Therefore, this review provides an in-depth study on oil-water interfacial adsorption of protein particles and their regulation on PEs. Specifically, the formation of interfacial layer and effects of their interfacial characteristics on PEs stabilized by protein particles are elaborated. Particularly, complicated behaviors, including adsorption, arrangement and deformation of protein particles at the oil-water interface are the premise of affecting the formation of interfacial layer. Moreover, the particle size, surface charge, shape and wettability greatly affect interfacial adsorption behaviors of protein particles. Importantly, stabilities of protein particles-based PEs also depend on properties of interfacial layers, including interfacial layer thickness and interfacial rheology. This review provides useful insights for the development of PEs stabilized by protein particles based on interfacial design.
Collapse
Affiliation(s)
- Meng Li
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Haiying Yu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Lidong Guo
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Lian Lian
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Bo Wang
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Chunmiao Yu
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| |
Collapse
|
18
|
Boostani S, Sarabandi K, Tarhan O, Rezaei A, Assadpour E, Rostamabadi H, Falsafi SR, Tan C, Zhang F, Jafari SM. Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds. Adv Colloid Interface Sci 2024; 328:103174. [PMID: 38728772 DOI: 10.1016/j.cis.2024.103174] [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: 11/29/2023] [Revised: 03/21/2024] [Accepted: 04/30/2024] [Indexed: 05/12/2024]
Abstract
The most common carrier for encapsulation of bioactive components is still simple emulsion. Recently, bio-based novel emulsion systems such as multiple emulsions (MEs) and Pickering emulsions (PEs) have been introduced as innovative colloidal delivery systems for encapsulation and controlled release of bioactive compounds. Multiple PEs (MPEs), which carries both benefit of MEs and PEs could be fabricated by relatively scalable and simple operations. In comparison with costly synthetic surfactants and inorganic particles which are widely used for stabilization of both MEs and PEs, MPEs stabilized by food-grade particles, while having health-promoting aspects, are able to host the "clean label" and "green label" attributes. Nevertheless, in achieving qualified techno-functional attributes and encapsulation properties, the selection of suitable materials is a crucial step in the construction of such complex systems. Current review takes a cue from both MEs and PEs emulsification techniques to grant a robust background for designing various MPEs. Herein, various fabrication methods of MEs and PEs are described comprehensively in a physical viewpoint in order to find key conception of successful formulation of MPEs. This review also highlights the link between the underlying aspects and exemplified specimens of evidence which grant insights into the rational design of MPEs through food-based ingredients to introduces MPEs as novel colloidal/functional materials. Their utilization for encapsulation of bioactive compounds is discussed as well. In the last part, instability behavior of MPEs under various conditions will be discussed. In sum, this review aims to gain researchers who work with food-based components, basics of innovative design of MPEs.
Collapse
Affiliation(s)
- Sareh Boostani
- Shiraz Pharmaceutical Products Technology Incubator, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Khashayar Sarabandi
- Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Ozgur Tarhan
- Food Engineering Department, Engineering Faculty, Uşak University, 1 Eylul Campus, Uşak 64100, Türkiye
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education. China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| |
Collapse
|
19
|
Zhu Y, Cheng T, Liu C, Xu M, Huang Z, Wang D, Guo Z, Wang Z. Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization. Int J Biol Macromol 2024; 270:131889. [PMID: 38782624 DOI: 10.1016/j.ijbiomac.2024.131889] [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: 12/29/2023] [Revised: 04/14/2024] [Accepted: 04/24/2024] [Indexed: 05/25/2024]
Abstract
This work aimed at building functional emulsions based on the linear dextrins (LDs) emulsion system. The gradient polyethylene glycol (PEG) precipitaion method was used to fractionate LDs into fractions with different degrees of polymerization (DP). A package, and co-precipitation procedure of LDs, and eicosapentaenoic acid (EPA) was used to fabricate LDs-EPA composites. The gas chromatograph, Fourier transform infrared spectroscopy, X-ray diffraction and differential scanning calorimetry analyses affirmed the formation of the LDs-EPA composites. The sizes of these composites were 38.55 nm, 59.14 nm to 80.62 nm, respectively, and they had good amphiphilicity. Compared with LDs, these LDs-EPA composites stabilized Pickering emulsion had higher stability and antioxidant capacity. Their emulsifying ability was positively correlated with the DP values of LDs. Furthermore, the oxidation stability results showed that LDsF10-EPA emulsion had the lowest lipid hydroperoxide (LHs) content, malondioxide (MDA) content and hexal concentration, which were 138.75 mmol kg-1 oil, 15.50 mmol kg-1 oil and 3.83 μmol kg-1 oil, respectively. The study provided a new idea and application values for the application of LDs in emulsion.
Collapse
Affiliation(s)
- Yuechun Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhaoxian Huang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| |
Collapse
|
20
|
Pandita G, de Souza CK, Gonçalves MJ, Jasińska JM, Jamróz E, Roy S. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review. Int J Biol Macromol 2024; 269:132067. [PMID: 38710257 DOI: 10.1016/j.ijbiomac.2024.132067] [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: 01/04/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 05/08/2024]
Abstract
Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
Collapse
Affiliation(s)
- Ghumika Pandita
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | | | | | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
| |
Collapse
|
21
|
Shan C, Cui X, Gao Z, Li M, Zhang X, Ashokkumar M, Song A, Cui J. Metal-Phenolic Network-Coated Nanoparticles as Stabilizers for the Engineering of Pickering Emulsions with Bioactivity. ACS APPLIED MATERIALS & INTERFACES 2024; 16:27988-27997. [PMID: 38748900 DOI: 10.1021/acsami.4c05824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
Pickering emulsions stabilized by functional nanoparticles (NPs) have received considerable attention for improving the physical stability and biological function of NPs. Herein, hydrophobic polyphenols were chosen as phenolic ligands to form metal-phenolic network (MPN) coatings on NPs (e.g., silica, polystyrene) mediated by the sono-Fenton reaction. The MPN coatings modulated the surface wettability and charges of NPs and achieved emulsification behavior for preparing Pickering emulsions with pH responsiveness and oxidation resistance. A series of polyphenols, including resveratrol, rutin, naringin, and curcumin, were used to form MPN coatings on NPs, which served as stabilizers for the engineering of functionalized oil-in-water (O/W) Pickering emulsions. This work provides a new avenue for the use of hydrophobic polyphenols to modulate NP emulsifiers, which broadens the application of polyphenols for constructing Pickering emulsions with antioxidant properties.
Collapse
Affiliation(s)
- Caiyun Shan
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| | - Xiaomiao Cui
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| | - Zhiliang Gao
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| | - Mengqi Li
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| | - Xunhui Zhang
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| | | | - Aixin Song
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| | - Jiwei Cui
- Key Laboratory of Colloid and Interface Chemistry of the Ministry of Education, School of Chemistry and Chemical Engineering, Shandong University, Jinan, Shandong 250100, China
| |
Collapse
|
22
|
Park JY, Cho DH, Choi DJ, Moon SY, Park EY, Kim JY. Preparation of catechin-starch nanoparticles composites and its application as a Pickering emulsion stabilizer. Carbohydr Polym 2024; 332:121950. [PMID: 38431403 DOI: 10.1016/j.carbpol.2024.121950] [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: 11/27/2023] [Revised: 01/22/2024] [Accepted: 02/13/2024] [Indexed: 03/05/2024]
Abstract
Starch is a biopolymer commonly used for nanoparticle synthesis. Starch nanoparticles (SNPs) have potential as encapsulation agents and Pickering emulsion stabilizers. Here, we prepared SNPs by dry heating under mildly acidic conditions to encapsulate catechin. Catechin (30 mg) and SNPs (50-150 mg) were dispersed in distilled water and freeze-dried to prepare catechin-SNP composites. Isothermal titration calorimetry and Fourier-transform infrared spectroscopy revealed that the binding of catechin to SNP may involve spontaneous hydrogen bonding and hydrophobic interactions. SNPs exhibited encapsulation efficiency for catechin, with 100 % catechin retention when 150 mg of SNP was used to prepare the composites. The catechin-SNP composites had a particle size of 54.2-74.9 nm. X-ray diffraction analysis revealed the formation of small amounts of inclusion complexes in catechin-SNP composites. As the amount of SNPs added for encapsulation increased, the catechin encapsulated in the SNP composites exhibited higher water solubility and UV stability than the pure catechin. The catechin-SNP composite with 150 mg of catechin exhibited the highest contact angle (51.37°) and formed a stable emulsion without notable droplet size changes. Therefore, catechin-SNP composites improved the encapsulation efficiency, water-solubility, stability of catechins, and Pickering emulsion stability.
Collapse
Affiliation(s)
- Jae Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Dong-Hwa Cho
- Eversummer Laboratory, Daegu Catholic University, Gyeongsan 38430, Republic of Korea
| | - Dan Jung Choi
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - So Yeon Moon
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Eun Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
| | - Jong-Yea Kim
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea.
| |
Collapse
|
23
|
Zhang S, Guo C, Liu B. The Effect of Acid Hydrolysis on the Pickering Emulsifying Capacity of Tartary Buckwheat Flour. Foods 2024; 13:1543. [PMID: 38790843 PMCID: PMC11121274 DOI: 10.3390/foods13101543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/07/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
The effect of sulfuric acid hydrolysis on the Pickering emulsifying capacity of Tartary buckwheat flour (TBF) rich in starch was evaluated for the first time. The results indicate that the sulfuric acid concentration and hydrolysis time had a significant impact on the Pickering emulsifying capacity of acid-hydrolyzed Tartary buckwheat flour (HTBF). A low sulfuric acid concentration (1-2 mol/L) could reduce the particle size of HTBF, but it also decreased the Pickering emulsifying ability. At a sulfuric acid concentration of 3 mol/L, appropriate treatment time (2 and 3 days) led to particle aggregation but significantly improved wettability, thereby resulting in a rapid enhancement in emulsifying capacity. Under these conditions, the obtained HTBF (HTBF-D2-C3 and HTBF-D3-C3) could stabilize medium-chain triglyceride (MCT)-based Pickering high-internal-phase emulsions (HIPEs) with an oil-phase volume fraction of 80% at the addition amounts (c) of ≥1.0% and ≥1.5%, respectively. Its performance was significantly superior to that of TBF (c ≥ 2.0%). Furthermore, at the same addition amount, the droplet size of HIPEs constructed by HTBF-D3-C3 was smaller than that of HTBF-D2-C3, and its gel strength and microrheological performance were also superior to those of HTBF-D2-C3, which was attributed to the higher wettability of HTBF-D3-C3. The findings of this study can facilitate the in-depth application of Tartary buckwheat and provide references for the development of novel Pickering emulsifiers.
Collapse
Affiliation(s)
| | | | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (S.Z.); (C.G.)
| |
Collapse
|
24
|
Sharkawy A, Rodrigues AE. Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives. Carbohydr Polym 2024; 332:121900. [PMID: 38431409 DOI: 10.1016/j.carbpol.2024.121900] [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: 10/14/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 03/05/2024]
Abstract
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.
Collapse
Affiliation(s)
- Asma Sharkawy
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal.
| | - Alírio E Rodrigues
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
| |
Collapse
|
25
|
Yang J, Shen P, de Groot A, Mocking-Bode HCM, Nikiforidis CV, Sagis LMC. Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology. J Colloid Interface Sci 2024; 662:192-207. [PMID: 38341942 DOI: 10.1016/j.jcis.2024.02.030] [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: 10/19/2023] [Revised: 01/21/2024] [Accepted: 02/04/2024] [Indexed: 02/13/2024]
Abstract
HYPOTHESIS Two major protein families are present in rapeseed, namely cruciferins and napins. The structural differences between the two protein families indicate that they might behave differently when their mixture stabilises oil-water interfaces. Therefore, this work focuses on elucidating the role of both proteins in interface and emulsion stabilisation. EXPERIMENTS Protein molecular properties were evaluated, using SEC, DSC, CD, and hydrophobicity analysis. The oil-water interface mechanical properties were studied using LAOS and LAOD. General stress decomposition (GSD) was used as a novel method to characterise the nonlinear response. Additionally, to evaluate the emulsifying properties of the rapeseed proteins, emulsions were prepared using pure napins or cruciferin and also their mixtures at 1:3, 1:1 and 3:1 (w:w) ratios. FINDINGS Cruciferins formed stiff viscoelastic solid-like interfacial layers (Gs' = 0.046 mN/m; Ed' = 30.1 mN/m), while napin formed weaker and more stretchable layers at the oil-water interface (Gs' = 0.010 mN/m; Ed' = 26.4 mN/m). As a result, cruciferin-formed oil droplets with much higher stability against coalescence (coalescence index, CI up to 10%) than napin-stabilised ones (CI up to 146%) during two months of storage. Both proteins have a different role in emulsions produced with napin-cruciferin mixtures, where cruciferin provides high coalescence stability, while napin induces flocculation. Our work showed the role of each rapeseed protein in liquid-liquid multiphase systems.
Collapse
Affiliation(s)
- Jack Yang
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, the Netherlands; Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Penghui Shen
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Anteun de Groot
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Helene C M Mocking-Bode
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6700AA Wageningen, the Netherlands
| | - Constantinos V Nikiforidis
- Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands.
| |
Collapse
|
26
|
Rayees R, Gani A, Noor N, Ayoub A, Ashraf ZU. General approaches to biopolymer-based Pickering emulsions. Int J Biol Macromol 2024; 267:131430. [PMID: 38599428 DOI: 10.1016/j.ijbiomac.2024.131430] [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: 11/24/2023] [Revised: 03/26/2024] [Accepted: 04/04/2024] [Indexed: 04/12/2024]
Abstract
Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as emulsifiers rather than surfactants to adhere at oil-water interface. Pickering emulsions have gathered significant research attention recently due to their excellent stability and wide range of potential uses compared to traditional emulsions. Major advancements have been made in development of innovative Pickering emulsions using different colloidal particles by various techniques including homogenization, emulsification and ultrasonication. Use of biopolymer particles gives Pickering emulsions a more escalating possibilities. In this review paper, we seek to present a critical overview of development in food-grade particles that have been utilized to create Pickering emulsions with a focus on techniques and application of Pickering emulsions. Particularly, we have evaluated protein, lipid, polysaccharide-based particles and microalgal proteins that have emerged in recent years with respect to their potential to stabilize and add novel functionalities to Pickering emulsions. Some preparation methods of Pickering emulsions in brief, applications of Pickering emulsions are also highlighted. Encapsulation and delivery of bioactive compounds, fat substitutes, film formation and catalysis are potential applications of Pickering emulsions. Pickering double emulsions, nutraceutical and bioactive co-delivery, and preparation of porous materials are among research trends of food-grade Pickering emulsions.
Collapse
Affiliation(s)
- Rahiya Rayees
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India.
| | - Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Aneesa Ayoub
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| |
Collapse
|
27
|
Tong Q, Yi Z, Ma L, Tan Y, Cao X, Liu D, Li X. Influences of carboxymethyl chitosan upon stabilization and gelation of O/W Pickering emulsions in the presence of inorganic salts. Carbohydr Polym 2024; 331:121902. [PMID: 38388045 DOI: 10.1016/j.carbpol.2024.121902] [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: 11/20/2023] [Revised: 01/28/2024] [Accepted: 01/30/2024] [Indexed: 02/24/2024]
Abstract
The objective of this study was to investigate the effects of carboxymethyl chitosan (CMCS) on the stabilization and gelation of oil-in-water (O/W) Pickering emulsions (PEs) with polyphenol-amino acid particles in the presence of inorganic salts. The results revealed that the CMCS-induced depletion interactions contributed to improving the emulsification ability and interfacial adsorption efficiency of polyphenol-amino acid particles as well as constructing the network structures in the continuous phase. These relevant changes collectively resulted in elevating stability, viscosity and moduli of PEs. The additional effects of different inorganic salts with varying additions were further investigated, and the addition-dependent phenomena were observed. At low additions of inorganic salts, the occurrence of the chelation of inorganic salts with CMCS consolidated the constructed network structure, favorable to the gelation of PEs. With increasing additions, this chelation effect became stronger which compromised the CMCS-induced depletion, gradually leading to destabilization of PEs. In terms of ion species, the more pronounced effect on emulsion stability was achieved with calcium ions than with potassium and iron ions. This study expects to provide a new perspective on the extending application of cationic CMCS for improving the stability of O/W PEs in the food industry.
Collapse
Affiliation(s)
- Qiulan Tong
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Zeng Yi
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Lei Ma
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Yunfei Tan
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Xiaoyu Cao
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Danni Liu
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China
| | - Xudong Li
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, PR China; College of Biomedical Engineering, Sichuan University, Chengdu 610064, PR China.
| |
Collapse
|
28
|
Meng W, Sun H, Mu T, Garcia-Vaquero M. Spray-drying and rehydration on β-carotene encapsulated Pickering emulsion with chitosan and seaweed polyphenol. Int J Biol Macromol 2024; 268:131654. [PMID: 38641273 DOI: 10.1016/j.ijbiomac.2024.131654] [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: 01/10/2024] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/21/2024]
Abstract
The spray-drying process to generate microcapsules from Pickering emulsions needs high temperatures, leading to instability of emulsions and degradation of encapsulated thermosensitive compounds (β-carotene). However, these effects may be attenuated by the introduction of seaweed polyphenols into the emulsion interfacial layers, although the effects underlying this protective mechanism have not been explored. This study evaluates the effects of spray-drying/rehydration on the morphology, encapsulation efficiency, redispersibility, and stability of β-carotene loaded Pickering emulsions stabilized by chitosan (PESC) and Pickering emulsions stabilized by chitosan/seaweed polyphenols (PESCSP). The encapsulation efficiency of β-carotene in PESCSP microcapsules (61.13 %) was higher than PESC (53.91 %). Rehydrated PESCSP exhibited more regular droplet size distribution, higher stability, stronger 3D network morphology, and lower redispersibility index (1.5) compared to rehydrated PESC. Analyses of interfacial layers of emulsions revealed that chitosan covalently bound fatty acids at their hydrophobic side. Polyphenols were linked to chitosan at the hydrophilic side of emulsions through hydrogen bonds, providing 3D network between droplets and antioxidant activities to inhibit the degradation of β-carotene. This study emphasized the role of polyphenols in the interfacial layers of Pickering emulsions for the development of efficient delivery systems and protection of β-carotene and other thermosensitive bioactive compounds during spray-drying and rehydration.
Collapse
Affiliation(s)
- Weihao Meng
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China; School of Agriculture and Food Science, University College Dublin, Belfield Dublin 4, Ireland
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China.
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China.
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield Dublin 4, Ireland.
| |
Collapse
|
29
|
Wei Z, Dong Y, Si J. Ovotransferrin Fibril-Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery. Foods 2024; 13:1323. [PMID: 38731695 PMCID: PMC11083342 DOI: 10.3390/foods13091323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 04/24/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion. Cryo-scanning electron microscopy results showed that OTF-GA complexes effectively adsorbed on the oil-water interface, generating spatial hindrance to inhibit droplet coalescence. The texture analysis also proved that OTF-GA complexes endowed oleogel-in-water Pickering emulsion with preferable springiness (0.49 ± 0.03 mm), chewiness (0.43 ± 0.07 mJ), and adhesion (0.31 ± 0.01 mJ). By exploring the coalescence stability, droplet size, and rheological properties of OTF-GA complexes-stabilized oleogel-in-water Pickering emulsion (OGPE), the higher coagulation stability, larger average droplet size (46.22 ± 0.08 μm), and stronger gel strength were observed. The microrheological results also exhibited stronger attraction between the OGPE droplets, a more pronounced solid-like structure, and a slower speed of movement than OTF-stabilized oleogel-in-water Pickering emulsion (OPE). Meanwhile, OGPE significantly enhanced the extent of lipolysis, stability, and bioaccessibility of curcumin, suggesting that it possessed superior performance as a delivery system for bioactive substances. This project provided adequate theoretical references for protein-polysaccharide complexes-stabilized oleogel-in-water Pickering emulsion, and contributed to expanding the application of oleogel-in-water Pickering emulsion in the food industry.
Collapse
Affiliation(s)
- Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | | | | |
Collapse
|
30
|
Zeng C, Wang Y, Liu Y, Su S, Lu Y, Qin S, Shi M. Self-constructed water-in-oil Pickering emulsions as a tool for increasing bioaccessibility of betulin. Food Chem X 2024; 21:101056. [PMID: 38187946 PMCID: PMC10770430 DOI: 10.1016/j.fochx.2023.101056] [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: 06/22/2023] [Revised: 12/05/2023] [Accepted: 12/05/2023] [Indexed: 01/09/2024] Open
Abstract
Self-constructed water-in-oil emulsions can be stabilized by a natural pentacyclic triterpenoid, betulin. A higher betulin concentration (3%) results in smaller emulsion droplet sizes. Microscopy, confocal laser scanning microscopy and rheology indicate that the stabilizing mechanism is attributed to betulin crystals on the emulsion interface and within the continuous phase, thereby enabling excellent freeze/thaw and thermal stability. The betulin Pickering emulsion (1%) significantly increased betulin bioaccessibility (22.4%) compared to betulin alone (0.2%) and betulin-oil physical mixture (7.9%). A higher level of betulin at 3% leads to smaller emulsion particle size, potentially resulting in a greater surface area. This, in return, promotes a higher release of free fatty acids (FFA), contributing to the release and solubilization of betulin from emulsions. Additionally, it leads to the formation of micelles, further increasing betulin bioaccessibility (29.3%). This study demonstrates Pickering emulsions solely stabilized by phytochemical betulin provides an innovative way to improve its bioaccessibility.
Collapse
Affiliation(s)
- Chaoxi Zeng
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuxian Wang
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yugang Liu
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Shuxian Su
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuting Lu
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Si Qin
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Meng Shi
- Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| |
Collapse
|
31
|
Tian Y, Sun F, Wang Z, Yuan C, Wang Z, Guo Z, Zhou L. Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry. Food Chem X 2024; 21:101066. [PMID: 38268843 PMCID: PMC10806259 DOI: 10.1016/j.fochx.2023.101066] [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: 09/11/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 01/26/2024] Open
Abstract
At present, there have been many research articles reporting that plant-based protein Pickering particles from different sources are used to stabilize Pickering emulsions, but the reports of corresponding review articles are still far from sufficient. This study focuses on the research hotspots and related progress on plant-based protein Pickering particles in the past five years. First, the article describes the mechanism by which Pickering emulsions are stabilized by different types of plant-based protein Pickering particles. Then, the extraction, preparation, and modification methods of various plant-based protein Pickering particles are highlighted to provide a reference for the development of greener and more efficient plant-based protein Pickering particles. The article also introduces some of the most promising applications of Pickering emulsions stabilized by plant-based protein Pickering particles in the food field. Finally, the paper also discusses the potential applications and challenges of plant-based protein Pickering particles in the food industry.
Collapse
Affiliation(s)
- Yachao Tian
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
| | - Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhuying Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chao Yuan
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
32
|
Zhang J, Dong F, Liu C, Nie J, Feng S, Yi T. Progress of Drug Nanocrystal Self-Stabilized Pickering Emulsions: Construction, Characteristics In Vitro, and Fate In Vivo. Pharmaceutics 2024; 16:293. [PMID: 38399347 PMCID: PMC10891687 DOI: 10.3390/pharmaceutics16020293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
A drug nanocrystal self-stabilized Pickering emulsion (DNSPE) is a novel Pickering emulsion with drug nanocrystals as the stabilizer. As a promising drug delivery system, DNSPEs have attracted increasing attention in recent years due to their high drug loading capacity and ability to reduce potential safety hazards posed by surfactants or specific solid particles. This paper comprehensively reviews the progress of research on DNSPEs, with an emphasis on the main factors influencing their construction, characteristics and measurement methods in vitro, and fate in vivo, and puts forward issues that need to be studied further. The review contributes to the advancement of DNSPE research and the promotion of their application in the field of drug delivery.
Collapse
Affiliation(s)
- Jifen Zhang
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Fangming Dong
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Chuan Liu
- Chengdu Institute of Food Inspection, Chengdu 611130, China;
| | - Jinyu Nie
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Shan Feng
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400716, China; (J.Z.); (S.F.)
| | - Tao Yi
- Faculty of Health Sciences and Sports, Macao Polytechnic University, Macau 999078, China
| |
Collapse
|
33
|
Li Y, Wang J, Ying R, Huang M, Hayat K. Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing. Carbohydr Polym 2024; 326:121658. [PMID: 38142086 DOI: 10.1016/j.carbpol.2023.121658] [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: 09/22/2023] [Revised: 11/09/2023] [Accepted: 11/30/2023] [Indexed: 12/25/2023]
Abstract
Physical stability and lipid digestion of protein-stabilized Pickering emulsions interacting with polysaccharides have been emphasized in our previous investigation. However, the polysaccharide coating and micelle protection of protein-based stable Pickering emulsion and its three-dimensional (3D) printing properties have not been thoroughly studied. The rheological properties and 3D printing properties of gelatin-catechin nanoparticles (GCNPs) stabilized Pickering emulsion were studied by using different charged polysaccharides, such as inulin (neutral), Xanthan gum (XG, anion), and chitosan (cation) as stable materials. The microstructure analysis of polysaccharide-stabilized Pickering emulsion (PSPE) showed that the order of pore wall thickness was GC-Chitosan > GC-XG > GC-Inulin. The network structure of GC-Chitosan was thickened, allowing the 3D printed product to have a good surface texture and adequate support. Rheological analysis showed that PSPEs in extrusion (shear thinning), self-support (rigid structure), and recovery (the outstanding thixotropy) of the three stages exhibited good potential of 3D printing. 3D printing results also showed that GC-Chitosan had the best printing performance. Therefore, polysaccharide-stabilized Pickering emulsions can provide a basis for the development of 3D printed food products.
Collapse
Affiliation(s)
- Yonghong Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Jin Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ruifeng Ying
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, PR China.
| | - Khizar Hayat
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA
| |
Collapse
|
34
|
Wan X, Kang Q, Li J, Guo M, Li P, Shi H, Zhang X, Liu Z, Xia G. Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles. Food Chem 2024; 433:137395. [PMID: 37678115 DOI: 10.1016/j.foodchem.2023.137395] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 08/18/2023] [Accepted: 09/02/2023] [Indexed: 09/09/2023]
Abstract
At present, the effect of structural modification of microgel particles on high internal phase emulsions (HIPEs) is less studied. In this study, the structural modification effect of NaCl on whey protein isolate microgels (WPIMPs) was comprehensively characterized and applied to the construction of HIPEs. WPIMPs were prepared with NaCl (0-150 mM) and the structural changes were analyzed by measuring the particle size, Zeta-potential, and endogenous fluorescence spectra. The results showed that inducing WPIMPs by NaCl enhanced the surface hydrophobicity, decreased the Zeta potential, and elevated the degree of cross-linking. The interfacial behavior of WPIMPs was characterized by measuring interfacial tensions and adsorbed layer properties. The results showed that NaCl induction decreased the interfacial tension, increased the thickness of the adsorbed layer, and improved the viscoelasticity. The HIPEs were analyzed for micromorphology and particle sizes. The results indicated that NaCl-induced WPIMPs favored the formation of HIPEs with small particle sizes and provided HIPEs with superior environmental stability. This study provides a new idea for the structural modification of microgels and a new theoretical basis for the construction conditions of HIPE.
Collapse
Affiliation(s)
- Xiaoshan Wan
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Qi Kang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Jiaqi Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Mengxue Guo
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Peng Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
35
|
Li Y, Liu H, Wu Y, Li P, Du B, Xie XA, Li L. Differences in the structural properties of three OSA starches and their effects on the performance of high internal phase Pickering emulsions. Int J Biol Macromol 2024; 258:128992. [PMID: 38151085 DOI: 10.1016/j.ijbiomac.2023.128992] [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: 08/30/2023] [Revised: 12/14/2023] [Accepted: 12/21/2023] [Indexed: 12/29/2023]
Abstract
The emulsifying properties of emulsions are significantly influenced by the structural properties of octenyl succinic anhydride (OSA) starch. The purpose of this work was to elucidate the effect of the structure of OSA starch on its performance as an emulsifier to stabilize Pickering high-internal-phase emulsions (HIPEs). The degrees of substitution (DS) of the three OSA starches were 0.0137, 0.0177 and 0.0236, and their degrees of branching (DB) were 13.96 %, 14.20 % and 14.32 % measured by 1H NMR, which were sequentially labeled as OSA1, OSA2, and OSA3. The OSA3 starch with higher DS and DB had a lower critical micelle concentration (CMC) (0.11 mg/mL). Its emulsification activity (EAI) and emulsion stability (ES) were 61.8 m2/g and 72.5 min, respectively, which were higher than OSA1 and OSA2 starches. The contact angle of the three OSA starches increased from 45.35° to 80.03° with increasing DS and DB. Therefore, it is hypothesized that OSA3 starches have better emulsification properties. The results of physical stability of HIPEs confirmed the above results. These results indicated that DS and DB have a synergistic effect on emulsion properties, and OSA starch with higher DS and DB values were more conducive to the construction of stable HIPEs systems.
Collapse
Affiliation(s)
- Yanxin Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Honglang Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yongqing Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Pan Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xin-An Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| |
Collapse
|
36
|
Li B, Wang X, Gao J, Liang H, Wu D, Chu S, Zhu X, Zhou B. Effect of tannic acid modification on the interface and emulsification properties of zein colloidal particles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:643-654. [PMID: 37647552 DOI: 10.1002/jsfa.12953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 07/15/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND Interface modification driven by supramolecular self-assembly has been accepted as a valuable strategy for emulsion stabilization enhancement. However, there has been a dearth of comparative research on the effect of simple complexation and assembly from the perspective of the responsible mechanism. RESULTS The present study selected zein and tannic acid (TA) as representative protein and polyphenol modules for self-assembly (coined as TA-modified zein particle and TA-zein complex particle) to explore the surface properties and interfacial behavior, as well as the stability of constructed Pickering emulsions to obtain the regulation law of different modification methods on the interfacial behavior of colloidal particles. The results demonstrated that TA-modified zein colloidal particles potentially improved the emulsifying properties. When the TA concentration was 3 mmol L-1 , the optimized TA-modified zein particle was nano-sized (109.83 nm) and had advantageous interfacial properties, including sharply reduced surface hydrophobicity, as well as a low diffusion rate at the oil/water interface. As a result, the shelf life of Pickering emulsion containing 50% oil phase was extended to 90 days. CONCLUSION Through multi-angled research on the properties of the interfacial membrane, improvement of emulsion stability was a result of the formation of viscoelastic interfacial film that resulted from the decrease of absorption rate between particles and interface. Using refined regulation to investigate the role of different sample preparation methods from a mechanistic perspective. Overall, the present study has provided a reference for TA to regulate the surface properties and interface behavior of zein colloidal particles, enriched the understanding of colloidal interface assembly, and provided a theoretical basis for the quality control of interface-oriented food systems. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Bojia Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xinyi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jin Gao
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Di Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shang Chu
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Xiangwei Zhu
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Bin Zhou
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education Hubei Province), Hubei University of Technology, Wuhan, China
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan, China
| |
Collapse
|
37
|
Khosravi H, Thaker AH, Donovan J, Ranade V, Unnikrishnan S. Artificial intelligence and classic methods to segment and characterize spherical objects in micrographs of industrial emulsions. Int J Pharm 2024; 649:123633. [PMID: 37995822 DOI: 10.1016/j.ijpharm.2023.123633] [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: 06/26/2023] [Revised: 10/27/2023] [Accepted: 11/20/2023] [Indexed: 11/25/2023]
Abstract
The stability of emulsions is a critical concern across multiple industries, including food products, agricultural formulations, petroleum, and pharmaceuticals. Achieving prolonged emulsion stability is challenging and depends on various factors, with particular emphasis on droplet size, shape, and spatial distribution. Addressing this issue necessitates an effective investigation of these parameters and finding solutions to enhance emulsion stability. Image analysis offers a powerful tool for researchers to explore these characteristics and advance our understanding of emulsion instability in different industries. In this review, we highlight the potential of state-of-the-art deep learning-based approaches in computer vision and image analysis to extract relevant features from emulsion micrographs. A comprehensive summary of classic and cutting-edge techniques employed for characterizing spherical objects, including droplets and bubbles observed in micrographs of industrial emulsions, has been provided. This review reveals significant deficiencies in the existing literature regarding the investigation of highly concentrated emulsions. Despite the practical importance of these systems, limited research has been conducted to understand their unique characteristics and stability challenges. It has also been identified that there is a scarcity of publications in multimodal analysis and a lack of a complete automated in-line emulsion characterization system. This review critically evaluates the existing challenges and presents prospective directions for future advancements in the field, aiming to address the current gaps and contribute to the scientific progression in this area.
Collapse
Affiliation(s)
- Hanieh Khosravi
- Faculty of Engineering & Design, Atlantic Technological University (ATU), Ash Ln, Ballytivnan, Sligo, F91 YW50, Ireland; Center of Precision Engineering, Materials and Manufacturing Research (PEM), Atlantic Technological University (ATU), Sligo, Ireland
| | - Abhijeet H Thaker
- Department Of Chemical Science, Faculty Of Science & Engineering, University of Limerick, Ireland
| | - John Donovan
- Faculty of Engineering & Design, Atlantic Technological University (ATU), Ash Ln, Ballytivnan, Sligo, F91 YW50, Ireland; Center of Precision Engineering, Materials and Manufacturing Research (PEM), Atlantic Technological University (ATU), Sligo, Ireland
| | - Vivek Ranade
- Department Of Chemical Science, Faculty Of Science & Engineering, University of Limerick, Ireland
| | - Saritha Unnikrishnan
- Faculty of Engineering & Design, Atlantic Technological University (ATU), Ash Ln, Ballytivnan, Sligo, F91 YW50, Ireland; Center of Precision Engineering, Materials and Manufacturing Research (PEM), Atlantic Technological University (ATU), Sligo, Ireland.
| |
Collapse
|
38
|
Zhang Q, Kong B, Liu H, Du X, Sun F, Xia X. Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13279. [PMID: 38284612 DOI: 10.1111/1541-4337.13279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/18/2023] [Accepted: 11/21/2023] [Indexed: 01/30/2024]
Abstract
Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and human safety, this review extensively explores the potential of raw materials for PEFC and introduces the preparation methods of nanoparticles, emulsification technology, and film-forming techniques. The critical factors that impact the performance of PEFC during the preparation process are analyzed to enhance food preservation effectiveness. Moreover, the latest advancements in PE packaging across diverse food applications are summarized, along with prospects for innovative food packaging materials. Finally, the preservation mechanism and application safety have been systematically elucidated. The study revealed that the PEFCs provide structural flexibility, where designable nanoparticles offer unique functional properties for intelligent control over active ingredient release. The selection of the dispersed and continuous phases, along with component proportions, can be customized for specific food characteristics and storage conditions. By employing suitable preparation and emulsification techniques, the stability of the emulsion can be improved, thereby enhancing the effectiveness of the films/coatings in preserving food. Including additional substances broadens the functionality of degradable materials. The PE packaging technology provides a safe and innovative solution for extending the shelf life and enhancing the quality of food products by protecting and releasing active components.
Collapse
Affiliation(s)
- Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| |
Collapse
|
39
|
Huang Y, Lin J, Shen B, Zheng C, Huang B, Zou J, Zhang G, Fei P. Chlorogenic acid-chitosan copolymers: Synthesis, characterization and application in O/W emulsions for enhanced β-carotene stability. Int J Biol Macromol 2024; 254:127839. [PMID: 37931860 DOI: 10.1016/j.ijbiomac.2023.127839] [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: 07/05/2023] [Revised: 10/15/2023] [Accepted: 10/31/2023] [Indexed: 11/08/2023]
Abstract
In this study, chlorogenic acid-chitosan (CA-CS) copolymers were prepared with varying Chitosan (CS): chlorogenic acid (CA)ratios and characterized for their water solubility, antioxidant capacity, and emulsions stability. Results showed that CA-CS samples exhibited up to 90.5 % increase in DPPH scavenging efficiency and 20 % increase in hydroxyl radical scavenging efficiency compared to CS alone. CA-CS copolymers used to stabilize oil in water (O/W) emulsions, which were evaluated for their potential in encapsulating and protecting β-carotene. Microscopic observations revealed homogeneous spherical droplets in stable emulsions, suggesting effective interfacial structures. The selected CA-CS-stabilized O/W emulsions demonstrated encapsulation efficiencies of 74.8 % and 75.26 % for β-carotene. The CA-CS stabilized O/W emulsions provided the most effective protection against β-carotene degradation under UV exposure, retaining over 80 % of β-carotene content after 12 h of testing. These findings indicate that CA-CS-based O/W emulsions show promise as carriers and protectors for bioactive compounds, due to their improved antioxidant capacity, emulsions stability, and protection against degradation.
Collapse
Affiliation(s)
- Yufan Huang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Jiaofen Lin
- Department of Biotechnology, Xiamen Ocean Vocation College, Xiamen, Fujian 361000, PR China; Xiamen Key Laboratory of Intelligent Fishery, Fujian, Xiamen 361100, PR China
| | - Bihua Shen
- Key Laboratory of Modern Analytical Science and Separation Technology, College of Chemistry, Chemical Engineering and Environment, Minnan Normal University, Zhangzhou 363000, PR China
| | - Chenmin Zheng
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Bingqing Huang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Jinmei Zou
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Guoguang Zhang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
| | - Peng Fei
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
| |
Collapse
|
40
|
Zou X, Zhao S, Xu K, Fang C, Shen Z, Yan C, Dong L, Qin Z, Zhao X, Zhao J, Liang X. Eco-friendly microalgae harvesting using lipid-cored particles with a comparative life-cycle assessment. BIORESOURCE TECHNOLOGY 2024; 392:130023. [PMID: 37972903 DOI: 10.1016/j.biortech.2023.130023] [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: 10/26/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 11/19/2023]
Abstract
This study proposed an innovative approach using lipid-cored particles (LCPs) aimed at addressing the efficiency, cost, and environmental impact challenges in microalgae harvesting. Cetyltrimethylammonium bromide (CTAB) and chitosan (CS) were used to modify LCPs and to optimize efficiency and investigate the mechanisms of harvesting with Chlorella vulgaris. Results showed that a maximum harvesting efficiency of 97.14 % was achieved using CS-LCPs. Zeta potential and microscopic images revealed the presence of embedded CS-LCPs within microalgal flocs. Fractal dimension data suggested looser aggregates of CS-LCPs and Chlorella vulgaris, corroborated by Excitation-emission matrices (EEM) analysis further confirmation the presence of bridging networks. Moreover, life cycle assessment of five harvesting methods pointed freshwater ecotoxicity potential (FEP) and terrestrial ecotoxicity potential (TEP) as major environmental impacts, mainly from flocculant use, carrier production, and electricity consumption. Notably, LCPs showed the lowest global warming potential (GWP) at 1.54 kg CO2 eq, offering a viable, low-carbon, cost-effective harvesting alternative.
Collapse
Affiliation(s)
- Xiaotong Zou
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, 710048, China; School of Mechanical and Precision Instrument Engineering, Xi'an University of Technology, Xi'an, 710048, China.
| | - Shaohua Zhao
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, 710048, China
| | - Kaiwei Xu
- College of Computer Science and Technology, Xi'an University of Science and Technology, Xi'an 710054, China
| | - Changqing Fang
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, 710048, China; School of Mechanical and Precision Instrument Engineering, Xi'an University of Technology, Xi'an, 710048, China.
| | - Zhou Shen
- School of Life and Environmental Sciences, Shaoxing University, Huancheng West Road 508, Shaoxing 312000, China
| | - Chang Yan
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, 710048, China
| | - Liming Dong
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, 710048, China
| | - Zhaoyue Qin
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, 710048, China
| | - Xinyue Zhao
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, 710048, China
| | - Jiajia Zhao
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, 710048, China
| | - Xiongbo Liang
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, 710048, China
| |
Collapse
|
41
|
Jialiangkang, Xiang F, He X, Li Z. Preparation of robust silicone superhydrophobic and antibacterial textiles using the Pickering emulsion method. Carbohydr Polym 2024; 323:121419. [PMID: 37940251 DOI: 10.1016/j.carbpol.2023.121419] [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: 06/13/2023] [Revised: 08/30/2023] [Accepted: 09/18/2023] [Indexed: 11/10/2023]
Abstract
This study aimed to prepare textiles with superhydrophobic and antibacterial properties using the Pickering emulsion impregnation method. Cellulose nanocrystals were synergistically employed with dimethyloctadecyl[3-(trimethoxysilyl)-propyl] ammonium chloride as the solid surfactant, and hydrogenated (PHMS) and hydroxyl (MSDS) polysiloxane were used as the oil phase for emulsification. The emulsions were mixed and diluted in specific proportions, and the superhydrophobic and antibacterial textiles were prepared through fabric impregnation-drying strategies. The study optimised factors such as emulsion ratio and surfactant dosage. Results demonstrated that the nanoscale rough structure prepared using Pickering emulsion exhibited remarkable superhydrophobicity with contact and rolling angles of 163.1° ± 0.5° and 7.2° ± 0.2°, respectively. This effect was achieved when the ratio of PHMS emulsion to MSDS emulsion was maintained at 1:2 and the surfactant dosage was set at 2 %. The superhydrophobicity of textiles was maintained even after three washing cycles and 50 abrasion cycles, demonstrating excellent mechanical durability. The developed textiles also exhibited excellent oil/water separation ability, reliable recyclability and stability. Moreover, they demonstrated excellent self-cleaning and antibacterial capabilities. Thus, these valuable functionalities hold the potential to considerably improve the practical feasibility of superhydrophobic textiles in various application scenarios.
Collapse
Affiliation(s)
- Jialiangkang
- College of Textile and Clothing Engineering, Soochow University, Suzhou 215021, China
| | - Fan Xiang
- College of Textile and Clothing Engineering, Soochow University, Suzhou 215021, China
| | - Xiaoxiang He
- College of Textile and Clothing Engineering, Soochow University, Suzhou 215021, China
| | - Zhanxiong Li
- College of Textile and Clothing Engineering, Soochow University, Suzhou 215021, China; National Engineering Laboratory for Modern Silk, Suzhou 215123, China.
| |
Collapse
|
42
|
Yan S, Regenstein JM, Qi B, Li Y. Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 38108638 DOI: 10.1080/10408398.2023.2293253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or combined with small molecules to form the delivery systems needed to meet different needs in food systems. This paper reviews the interactions of proteins, polysaccharides, and polyphenols in the bulk phase and discusses the design strategies, coupling techniques, and their applications as conjugates in emulsion delivery systems, including traditional, Pickering, multilayer, and high internal-phase emulsions. Furthermore, it explores the prospects of the application of conjugates in food preservation, food development, and nanocarrier development. Currently, there are seven methods for composite delivery systems including the Maillard reaction, carbodiimide cross-linking, alkali treatment, enzymatic cross-linking, free radical induction, genipin cross-linking, and Schiff base chemical cross-linking to prepare binary and ternary conjugates of proteins, polysaccharides, and polyphenols. To design an effective target complex and its delivery system, it is helpful to understand the physicochemical properties of these biomolecules and their interactions in the bulk phase. This review summarizes the knowledge on the interaction of biological complexes in the bulk phase, preparation methods, and the preparation of stable emulsion delivery system.
Collapse
Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, China
| | | | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| |
Collapse
|
43
|
Hu X, Jiang Q, Du L, Meng Z. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review. Carbohydr Polym 2023; 322:121328. [PMID: 37839840 DOI: 10.1016/j.carbpol.2023.121328] [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: 04/30/2023] [Revised: 07/23/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.
Collapse
Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Qinbo Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| |
Collapse
|
44
|
Zhao S, Wang X, Zhang H, Li W, He Y, Meng X, Liu B. Bacteriostatic Pickering emulsions stabilized by whey protein isolate-vanillin nanoparticles: Fabrication, characterization and stability in vitro. Food Chem 2023; 429:136871. [PMID: 37478609 DOI: 10.1016/j.foodchem.2023.136871] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 05/20/2023] [Accepted: 07/10/2023] [Indexed: 07/23/2023]
Abstract
The purpose of this work was to prepare Pickering emulsion stabilized by bacteriostatic whey protein isolate-vanillin (WPI-Van) nanoparticles as a carrier for encapsulating vitamin E. The particle size, ζ potential, PDI were used to study the optimal preparation conditions of nanoparticles. The results showed that the optimal preparation condition was achieved at WPI/Van mass ratio of 3:1. FTIR spectra demonstrated the complexation of WPI and Van. SEM image showed spherical and slightly rough surface of nanoparticles. Inhibitory effects of nanoparticles on E. coli and S. aureus were also observed. After storage of 21 days at 4 °C, the retention rate of vitamin E in the emulsions remained 43% higher than that of unencapsulated vitamin E. Moreover, the release rate of vitamin E encapsulated in emulsions in the small intestine was 81%, indicating excellent bioaccessibility. The research can provide a new insight for production and application of antibacterial Pickering emulsions.
Collapse
Affiliation(s)
- Shenghan Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xin Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Haoyu Zhang
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China
| | - Weiwei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yangeng He
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Bingjie Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| |
Collapse
|
45
|
Zhang J, Qi X, Shen M, Yu Q, Chen Y, Xie J. Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates. Food Res Int 2023; 174:113584. [PMID: 37986450 DOI: 10.1016/j.foodres.2023.113584] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 09/24/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
The aim of this study was to investigate the delivery of functional factor β-carotene by emulsion stabilized with whey protein isolate-Mesona chinensis polysaccharide (WPI-MCP) conjugate. Results showed that the WPI-MCP complex had better antioxidant properties than WPI. Correspondingly, the emulsions stabilized by this complex also had better oxidative stability compared with protein emulsions alone. The particle size of WPI-MCP emulsion was smaller and had a better stability when MCP was added at 0.2 % (w/v). The sizes of WPI-MCP and WPI emulsions were 3594.33 and 7765.67 nm at pH 4, indicating improved emulsion stability around isoelectric point of WPI. At different NaCl concentrations, the absolute values of zeta-potential of WPI-MCP emulsions were larger than that of WPI emulsions except 0.1 % (mol/L) NaCl. The sizes of WPI and WPI-MCP emulsions were 2384.32 and 790.12 nm, respectively. During in vitro digestion, WPI-MCP stabilized emulsions slowed down the release of free fatty acids and achieved about 80 % bioaccessibility of β-carotene, indicating that WPI-MCP-stabilized emulsions encapsulating β-carotene can effectively control the release of bioactive substances. These studies have potential significance and value for the construction of food-grade emulsion delivery system.
Collapse
Affiliation(s)
- Jiahui Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xin Qi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| |
Collapse
|
46
|
Wei W, Chen F, Qiu Y, Zhang L, Gao J, Wu T, Wang P, Zhang M, Zhu Q. Co-encapsulation of collagen peptide and astaxanthin in W G/O G/W double emulsions-filled alginate hydrogel beads: Fabrication, characterization and digestion behaviors. J Colloid Interface Sci 2023; 651:159-171. [PMID: 37542891 DOI: 10.1016/j.jcis.2023.07.201] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 06/18/2023] [Accepted: 07/30/2023] [Indexed: 08/07/2023]
Abstract
The double emulsions-filled hydrogel beads delivery systems with controlled lipolysis and sustained-release property of co-encapsulated bioactive substances will be highly desired. Herein, the water-in-oil-in-water emulsion with gelled inner water phase and oil phase (WG/OG/W) filled hydrogel beads as a novel co-delivery system were developed with varied concentrations of rice bran wax and W/O emulsions to achieve effectively controlled release of lipolysis and nutraceuticals. Interestingly, the gelation of oil phase triggered by rice bran wax could enhance the storage stability of WG/OG/W emulsions due to the enhanced viscoelastic property. Increasing the mass fractions of W/O emulsions improved the stability of double emulsions due to increased viscosity and decreased particle size. Cryo-SEM observation showed that the double emulsion droplets were scattered in the three-dimensional network of alginate gel beads. Increased the addition of rice bran wax or W/O emulsions, the encapsulation efficiency of collagen peptide and astaxanthin was significantly improved. The in vitro digestion results indicated that increasing the concentrations of rice bran wax and W/O emulsion fractions in WG/OG/W emulsion-filled gel beads could effectively delay the release extent of free fatty acids and encapsulated nutraceuticals. The presence of rice bran wax contributed to increase the bioaccessibility of collagen peptide and astaxanthin.
Collapse
Affiliation(s)
- Wei Wei
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Fu Chen
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Yihua Qiu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Lujia Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Jianbiao Gao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Ping Wang
- Tianjin Modern Innovative TCM Technology Co., Ltd., Tianjin 300000, PR China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Tianjin Agricultural University, Tianjin 300384, PR China
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Tianjin Modern Innovative TCM Technology Co., Ltd., Tianjin 300000, PR China.
| |
Collapse
|
47
|
Zhang L, Tian Y, Song A, Hao J. Particle-Polymer Union with Changeable Wettability for Constructing Bijels Using a Simple Mixing Method. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:16513-16521. [PMID: 37932941 DOI: 10.1021/acs.langmuir.3c02441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
Bicontinuous emulsion gels (bijels) are nonequilibrium dispersed systems with particle-stabilized continuous fluid domains, and the internal connectivity of channels brings the possibility of efficient mass transport, endowing bijels great potential in diverse applications. Different from the common method to produce bijels, the spinodal decomposition, which needs precise temperature control and is restricted by the selection of liquid pairs, in this work, a direct mixing method was performed to construct bijels, simplifying the fabrication process. The hydrophilic rod-shaped cellulose nanocrystalline (CNC) particles were in situ combined with the hydrophobic polymer, aminopropyl-terminated polydimethylsiloxane (PDMS-NH2), to acquire a controllable interfacial wettability of CNC. The CNC@mPDMS-NH2 complexes were adsorbed at the water-toluene interface and achieved a change of Pickering emulsion types, oil-in-water, bijel, and water-in-oil, through tuning the interfacial performance of CNC@mPDMS-NH2 complexes. A three-dimensional scanning image and curvature calculation were applied to verify the obtained bijel, further demonstrating the successful preparation of the bicontinuous structure. This work enriched the members of particles for stabilizing bijels and was considered to be scalable in manufacturing for applications on a large scale.
Collapse
Affiliation(s)
- Liya Zhang
- Key Laboratory of Colloid and Interface Chemistry (Ministry of Education), Shandong University, Jinan 250100, China
| | - Yanmei Tian
- Key Laboratory of Colloid and Interface Chemistry (Ministry of Education), Shandong University, Jinan 250100, China
| | - Aixin Song
- Key Laboratory of Colloid and Interface Chemistry (Ministry of Education), Shandong University, Jinan 250100, China
| | - Jingcheng Hao
- Key Laboratory of Colloid and Interface Chemistry (Ministry of Education), Shandong University, Jinan 250100, China
| |
Collapse
|
48
|
Zhang N, Gao C, Meng L, Tang X. Preparation and characterization of carnauba wax-based particle with hierarchical structure and its use as hydrophobic coating for chitosan films. Carbohydr Polym 2023; 319:121224. [PMID: 37567700 DOI: 10.1016/j.carbpol.2023.121224] [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: 05/16/2023] [Revised: 07/16/2023] [Accepted: 07/18/2023] [Indexed: 08/13/2023]
Abstract
To improve the hydrophobicity of polysaccharide-based films, hydrophobic carnauba wax-based particles were prepared by Pickering emulsion. The influence of the different size of the particles on the structure and hydrophobicity of the chitosan coating films were investigated. The results showed that micro-scale particles (average particle size 25.04 μm) with nano-scale (5-10 nm) TiO2 uniformly distributed on the surface of the particles were formed by Pickering emulsion. The chitosan coating films showed higher contact angle and lower sliding angle compared to the control due to the hierarchical structure, hydrophobicity and arrangement of the particles. In addition, the small particle (23-48 μm) coating film showed higher hydrophobicity than the large particle coating film (48-70 μm) due to the small particle size and the formation of more small gaps. The gaps were conducive to form "air cushion" which reduced the contact area between water and the coating films and thus increased contact angle and decreased sliding angle. The coating films showed high chemical stability and low residual rates of liquid food. The results suggest that Pickering emulsion is an effective method to create wax-based particles with hierarchical structure and the particles have potential to be used as hydrophobic coating materials.
Collapse
Affiliation(s)
- Ni Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Linghan Meng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| |
Collapse
|
49
|
Ahmadzadeh S, Lenie MDR, Mirmahdi RS, Ubeyitogullari A. Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37882785 DOI: 10.1080/10408398.2023.2273446] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
Bioactive compounds (BCs) provide numerous health benefits by interacting with one or more components of living tissues and systems. However, despite their potential health benefits, most of the BCs have low bioaccessibility and bioavailability, hindering their potential health-promoting activities. The conventional encapsulation techniques are time-consuming and have major limitations in their food applications, including the use of non-food grade chemicals, undesired sensory attributes, and storage stability issues. A cutting-edge, new technique based on 3D printing can assist in resolving the problems associated with conventional encapsulation technologies. 3D food printing can help protect BCs by incorporating them precisely into three-dimensional matrices, which can provide (i) protection during storage, (ii) enhanced bioavailability, and (iii) effective delivery and controlled release of BCs. Recently, various 3D printing techniques and inks have been investigated in order to create delivery systems with different compositions and geometries, as well as diverse release patterns. This review emphasizes the advances in 3D printing-based encapsulation approaches, leading to enhanced delivery systems and customized food formulations.
Collapse
Affiliation(s)
- Safoura Ahmadzadeh
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | | | | | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, USA
| |
Collapse
|
50
|
Kolotylo V, Piwowarek K, Kieliszek M. Microbiological transglutaminase: Biotechnological application in the food industry. Open Life Sci 2023; 18:20220737. [PMID: 37791057 PMCID: PMC10543708 DOI: 10.1515/biol-2022-0737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/31/2023] [Accepted: 09/03/2023] [Indexed: 10/05/2023] Open
Abstract
Microbial transglutaminases (mTGs) belong to the family of global TGs, isolated and characterised by various bacterial strains, with the first being Streptomyces mobaraensis. This literature review also discusses TGs of animal and plant origin. TGs catalyse the formation of an isopeptide bond, cross-linking the amino and acyl groups. Due to its broad enzymatic activity, TG is extensively utilised in the food industry. The annual net growth in the utilisation of enzymes in the food processing industry is estimated to be 21.9%. As of 2020, the global food enzymes market was valued at around $2.3 billion USD (mTG market was estimated to be around $200 million USD). Much of this growth is attributed to the applications of mTG, benefiting both producers and consumers. In the food industry, TG enhances gelation and modifies emulsification, foaming, viscosity, and water-holding capacity. Research on TG, mainly mTG, provides increasing insights into the wide range of applications of this enzyme in various industrial sectors and promotes enzymatic processing. This work presents the characteristics of TGs, their properties, and the rationale for their utilisation. The review aims to provide theoretical foundations that will assist researchers worldwide in building a methodological framework and furthering the advancement of biotechnology research.
Collapse
Affiliation(s)
- Vitaliy Kolotylo
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, Poland
| | - Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, Poland
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, Poland
| |
Collapse
|