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Yao X, Teng W, Wang J, Wang Y, Zhang Y, Cao J. Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvement. Food Chem 2024; 447:138979. [PMID: 38518617 DOI: 10.1016/j.foodchem.2024.138979] [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: 11/16/2023] [Revised: 03/06/2024] [Accepted: 03/07/2024] [Indexed: 03/24/2024]
Abstract
Traditional Beijing roast duck often suffers from uneven color and high sugar content after roasting. Water-in-oil (W/O) nanoemulsion is a promising alternative to replace high concentration of sugar solution used in sugaring process according to similarity-intermiscibility theory. Herein, 3% of xylose was embedded in the aqueous phase of W/O emulsion to replace 15% maltose solution. W/O emulsions with different ratios of lecithin (LEC) and polyglycerol polyricinoleate (PGPR) were constructed by high-speed homogenization and high-pressure homogenization. Distribution and penetration extent of solutions and emulsions through the duck skin, as well as the color uniformity of Beijing roast duck were analyzed. Emulsions with LEC:PGPR ratios of 1:3 and 2:2 had better stability. Stable interfacial film and spatial structure were important factors influencing emulsion stabilization. The stable W/O emulsions could more uniformly distribute onto the surface of duck skin and longitudinally penetrate through the skin than solutions.
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Affiliation(s)
- Xinshuo Yao
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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2
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Lin J, Niu L, Jiang Y, Wang Y, Chu Z, Yang Z, Xie Z, Yang Y. Magnetic Hyperporous Elastic Material with Excellent Fatigue Resistance and Oil Retention for Oil-Water Separation. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:12078-12088. [PMID: 38805683 DOI: 10.1021/acs.langmuir.4c00871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
Oily wastewater has caused serious threats to the environment; thus, high-performance absorbing materials for effective oil-water separation technology have attracted increasing attention. Herein, we develop a magnetic, hydrophobic, and lipophilic hyperporous elastic material (HEM) templated by high internal phase emulsions (HIPE), in which free-radical polymerization of butyl acrylate (BA) and divinylbenzene (DVB) is employed in the presence of poly(dimethylsiloxane) (PDMS), lecithin surfactant, and modified Fe3O4 nanoparticles. The adoption of the emulsion template with nanoparticles as both stabilizers and cross-linkers endows the HEM with biomimetic hierarchical open-cell micropores and elastic cross-linked networks, generating an oil absorbent with outstanding mechanical stability. Compressive fatigue resistance of the HEM is demonstrated to endure 2000 mechanical cycles without plastic deformation or strength degradation. By exploiting the synergistic effect of hierarchical structures and low-surface-energy components, the resulting HEM also possesses excellent and robust hydrophobicity (water contact angle of 164°) and good oil absorption capacity, in which Fe3O4 nanoparticles lead to convenient magnetically controlled oil recyclability as well. Notably, the unique biomimetic microporous structure demonstrates superior oil retention capacity (>95% at 1000 rpm and >60% at 10,000 rpm) over the state-of-the-art porous materials for a diverse variety of oils to reduce the risk of secondary oil leakage, along with good recoverability by squeezing owing to the excellent compression resilience. These excellent performances of our HEM provide broad prospects for practical applications in oil-water separation, energy conversion, and smart soft robotics.
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Affiliation(s)
- Jiamian Lin
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Liyong Niu
- Institute of Nanoscience and Engineering, Henan University, Kaifeng 475004, P. R. China
| | - Yuanyuan Jiang
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Yuting Wang
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Zhuangzhuang Chu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Zhuohong Yang
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Zhuang Xie
- School of Materials Science and Engineering and Key Laboratory for Polymeric Composite and Functional Materials of Ministry of Education, Sun Yat-sen University, Guangzhou 510275, P. R. China
| | - Yu Yang
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, P. R. China
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Wang M, Zhou Y, Fan L, Li J. Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsion. Food Chem 2024; 439:138144. [PMID: 38100870 DOI: 10.1016/j.foodchem.2023.138144] [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: 09/04/2023] [Revised: 11/19/2023] [Accepted: 12/03/2023] [Indexed: 12/17/2023]
Abstract
Water-in-oil (W/O) emulsion holds great potential in designing fat-reduced foods. However, due to the lack of W/O-type surfactant, formation of all-natural W/O emulsion is challenged. This study aimed to investigate the effect of oil phase on interfacial adsorption of soybean phosphatidylethanolamine (SP) and stability of W/O emulsion. Five oils, including medium chain triglycerides oil (MO), coconut oil (CO), palm kernel oil (PKO), sunflower oil (SO) and rapeseed oil (RO), were selected. Results showed that diffusion rate of SP to the interface ranked as MO > CO > PKO > SO ≈ RO, increasing interfacial adsorption from 50.2 % to 85.3 %. Higher interfacial adsorption improved the deformation resistance of interfacial layer, causing more significant decrease in interfacial tension (3.54 mN/m). So, the largest water fraction (65 %) was stabilized by SP with MO and CO, and exhibited smaller droplet sizes and better stability. Consequently, shorter-chain oil was more suitable for preparing W/O emulsions.
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Affiliation(s)
- Mengzhu Wang
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Yulin Zhou
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China.
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Hao L, Li J, Mao J, Zhou Q, Deng Q, Chai Z, Zheng L, Shi J. The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion. Int J Biol Macromol 2024; 265:130742. [PMID: 38492704 DOI: 10.1016/j.ijbiomac.2024.130742] [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: 01/02/2024] [Revised: 02/06/2024] [Accepted: 03/07/2024] [Indexed: 03/18/2024]
Abstract
In this work, soybean lecithin (LC) was used to modify β-cyclodextrin (β-CD) with hydrophobic fat chains to become amphiphilic (LC-CD), and vitamin E (VE) was encapsulated in former modified β-CD complexes (LC-CD-VE), the new Pickering emulsions stabilized by LC-CD-VE and LC-CD complexes for the delivery of β-carotene (BC) were created. The surface tension, contact angle, zeta potential, and particle size were used to assess the changes in complexes nanoparticles at various pH values. Furthermore, LC-CD-VE has more promise as Pickering emulsion stabilizer than LC-CD because of the smaller particle size (271.11 nm), proper contact angle (58.02°), and lower surface tension (42.49 mN/m). The interactions between β-cyclodextrin, soybean lecithin, and vitamin E were confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and thermogravimetric analysis (TGA). The durability of Pickering emulsions was examined at various volume fractions of the oil phase and concentrations of nanoparticles. Compared to the emulsion stabilized by LC-CD, the one stabilized by LC-CD-VE showed superior storage stability. Moreover, for the delivery of BC, Pickering emulsions stabilized by LC-CD and LC-CD-VE can outperform bulk oil and Tween 80 stabilized emulsions in terms of UV light stability, storage stability, and bioaccessibility. This work could offer fresh perspectives on stabilizer alternatives for Pickering emulsion delivery systems.
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Affiliation(s)
- Lei Hao
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Junjiao Li
- Key Laboratory of Fermentation Engineering, Ministry of Education, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jin Mao
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qi Zhou
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qianchun Deng
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Zhaofei Chai
- State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, National Center for Magnetic Resonance in Wuhan, Wuhan Institute of Physics and Mathematics, Innovation Academy for Precision Measurement Science and Technology, Chinese Academy of Sciences, Wuhan, China
| | - Lei Zheng
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Jie Shi
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
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Harasym J, Banaś K. Lecithin's Roles in Oleogelation. Gels 2024; 10:169. [PMID: 38534587 DOI: 10.3390/gels10030169] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/23/2024] [Accepted: 02/24/2024] [Indexed: 03/28/2024] Open
Abstract
This manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles. Oleogelation is still under research, while using various oleogelators and structurants provides changes on different physico-chemical levels. Multivariable formulations do not facilitate the elucidation of the specific role of any of them. Lecithin, due to its complex structure, big molecule, and amphiphilic nature, can provide different functionalities in complex matrices like oleogels. Therefore, this review identifies and categorizes the functionality of lecithin in oleogelation into four main roles: 1. oleogelation facilitator; 2. structure-forming impact; 3. texturing agent; and 4. functionality provider. Also, the origin and structure-forming characteristics of lecithin, as well as a short summary of the oleogelation process itself, are presented. Our critical analysis allowed us to identify the roles of lecithin in the oleogelation process and categorized them as follows: oleogelator, emulsifier, structural organization facilitator, structural modifier, crystal characteristics modifier, self-assembly promoter, thermal behavior changer, hydrogen-bonded networks promoter, hydrogel structure modifier, texture and structural modifier, gel-like state promoter, oil capacity enhancer, functionality provider, shelf life extender, and bioavailability and bioaccessibility enhancer. Lecithin came out as an important and multifunctional compound whose applications in oleogelation need to be thoroughly pre-considered. It is crucial to grasp all the possible roles of used compounds to be able to predict the final functionality and characteristics of formed oleogel matrices.
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Affiliation(s)
- Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
- Adaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
| | - Karol Banaś
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
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Quezada C, Urra M, Mella C, Zúñiga RN, Troncoso E. Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties. Foods 2024; 13:513. [PMID: 38397490 PMCID: PMC10888144 DOI: 10.3390/foods13040513] [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: 12/31/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.
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Affiliation(s)
- Carolina Quezada
- Doctoral Program in Materials Science and Process Engineering, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
| | - Matías Urra
- School of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile;
| | - Camila Mella
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
| | - Rommy N. Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Elizabeth Troncoso
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
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Li Q, Liang W, Lv L, Fang Z, Xu D, Liao J, Liu Y. Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation. Food Res Int 2024; 175:113747. [PMID: 38128997 DOI: 10.1016/j.foodres.2023.113747] [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: 08/24/2023] [Revised: 11/14/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Multi-functional packaging materials are an important development for food preservation. Emulsion electrospinning is a novel and simple method that can be used to prepare multi-functional packaging materials, which can effectively protect the loaded active substances during the preparation process. In this study, PCL/lecithin/bacteriocin CAMT6 nanofiber films with antimicrobial and antioxidant activity were prepared by emulsion electrostatic spinning. The morphology and homogeneity of the prepared nanofibrous membranes could be improved by optimising the formulation of the emulsion for electrospinning. Analytical testing of the prepared nanofiber films revealed that the nanofibers had a core-shell structure, with bacteriocin CAMT6 effectively encapsulated in the core layer and the PCL and phospholipids homogeneously mixed to form the shell layer. Additionally, the nanofiber films had acceptable tensile properties and water absorption capacity. In chilled salmon meat, the nanofiber film effectively inhibited the growth of bacteria, slowed the oxidation of oil and slowed water loss, which was a good protective effect. This study provides a reference for the encapsulation application of food-active packaging materials and bacteriocins.
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Affiliation(s)
- Qibin Li
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Weiqi Liang
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Linao Lv
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zhijia Fang
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China
| | - Defeng Xu
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jianmeng Liao
- Zhanjiang Institute of Food and Drug Control, Zhanjiang 525022, China
| | - Ying Liu
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China.
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Fan W, Shi Y, Hu Y, Zhang J, Liu W. Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin. Foods 2023; 13:131. [PMID: 38201158 PMCID: PMC10779032 DOI: 10.3390/foods13010131] [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: 12/05/2023] [Revised: 12/19/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
This study aimed to diminish the reliance on water-in-oil-in-water (W/O/W) emulsions on the synthetic emulsifier polyglycerol polyricinoleate (PGPR). Considering the potential synergistic effects of proteins and PGPR, various protein types (whey, pea and chickpea protein isolates) were incorporated into the internal aqueous phase to formulate W/O/W emulsions. The effects of the combination of PGPR and protein at different ratios (5:0, 4:1, 3:2, 1:1 and 2:3) on the stability and encapsulation properties of W/O/W emulsions co-encapsulating crocin and quercetin were investigated. The findings indicated that the combination of PGPR and protein resulted in a slight reduction in the encapsulation efficiency of the emulsions, compared to that of PGPR (the control). Nonetheless, this combination significantly enhanced the physical stability of the emulsions. This result was primarily attributed to the smaller droplet sizes and elevated viscosity. These factors contributed to increased retentions of crocin (exceeding 70.04%) and quercetin (exceeding 80.29%) within the emulsions after 28 days of storage, as well as their improved bioavailability (increases of approximately 11.62~20.53% and 3.58~7.98%, respectively) during gastrointestinal digestion. Overall, combining PGPR and protein represented a viable and promising strategy for reducing the amount of PGPR and enhancing the stability of W/O/W emulsions. Notably, two plant proteins exhibited remarkable favorability in this regard. This work enriched the formulations of W/O/W emulsions and their application in the encapsulation of bioactive substances.
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Affiliation(s)
- Wei Fan
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (W.F.); (Y.H.); (J.Z.); (W.L.)
| | - Yan Shi
- Department of Food Science and Engineering, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (W.F.); (Y.H.); (J.Z.); (W.L.)
| | - Jing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (W.F.); (Y.H.); (J.Z.); (W.L.)
| | - Wei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (W.F.); (Y.H.); (J.Z.); (W.L.)
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9
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Su C, De Meulenaer B, Van der Meeren P. Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress. Compr Rev Food Sci Food Saf 2023; 22:4282-4301. [PMID: 37583303 DOI: 10.1111/1541-4337.13223] [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: 02/12/2023] [Revised: 06/24/2023] [Accepted: 07/20/2023] [Indexed: 08/17/2023]
Abstract
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Wang M, Zhang J, Fan L, Li J. Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printing. Food Res Int 2023; 172:113118. [PMID: 37689880 DOI: 10.1016/j.foodres.2023.113118] [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: 01/28/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Water-in-oil (W/O) emulsion is promising to design fat-reduced foods for 3D printing. In this study, oleogel-based W/O emulsion containing 65% water fraction was prepared by sunflower wax (SW, 1.0 wt%) and soybean phosphatidylethanolamine (SP, 0.5 wt%) with stability exceeding 30 days. Besides reducing interfacial tension, from X-ray diffraction and rheological results, SP was considered co-oleogelator to change the crystal habit of SW to enhance the external SW-based oleogel structure. The strong external oleogel structure was not only good for reducing droplets movements to improve physical stability, but facilitating the molding and supporting abilities of the emulsion gel in 3D printing. Based on rheological measurements, the emulsion gels were shown improved printing performance with SP increasing: extrusion (shear-thinning behavior), recovery (excellent thixotropy), and self-supporting (sufficient storage modulus and deformation resistance). In 3D printing, the emulsion gels with growing SP were displayed better shape retention and allowed printing the designs with more delicate and vivid features. This study provided new insight for W/O emulsion formation using natural ingredients for 3D printing to create fat-reduced foods.
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Affiliation(s)
- Mengzhu Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiaxiang Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Jinan 250013, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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11
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Synergistic effect of lecithin and alginate, CMC, or PVP in stabilizing curcumin and its potential mechanism. Food Chem 2023; 413:135634. [PMID: 36780858 DOI: 10.1016/j.foodchem.2023.135634] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 01/05/2023] [Accepted: 01/31/2023] [Indexed: 02/10/2023]
Abstract
This work aims to advance the understanding of the synergistic mechanism of lecithin and polymers (alginate, CMC, and PVP) in stabilizing curcumin, with a major focus on understanding the nanocomplex formation process and the main binding energy between molecules. It is demonstrated that lecithin and polymers have a synergistic effect in increasing the thermal acid, light, and digestion stability of curcumin. The potential mechanism is that the hydrophobic parts of curcumin molecules are first anchored at the region of the hydrophobic cavity of lecithin by van der Waals, while the hydrophilic parts are outward and are further encapsulated by hydrophilic polymers by van der Waals and electrostatic interaction to form a protective shell. This study contributes to our understanding of the synergistic mechanism of lecithin, polymers, and hydrophobic compounds, which can promote the synergistic use of lecithin and polymers to prepare nanocomplexes as an important tool for delivering bioactive compounds.
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Cai Y, Ren Z, Li C, Cai T, Yu C, Zeng Q, He S, Li J, Wan H. The insecticidal activity and mechanism of tebuconazole on Nilaparvata lugens (Stål). PEST MANAGEMENT SCIENCE 2023. [PMID: 37013938 DOI: 10.1002/ps.7493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 03/30/2023] [Accepted: 04/04/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Previous studies have shown that fungicides have insecticidal activity that can potentially be used as an insecticide resistance management strategy in the brown planthopper Nilaparvata lugens (Stål). However, the mechanism that induces mortality of N. lugens remains elusive. RESULTS In the present study, the insecticidal activities of 14 fungicides against N. lugens were determined, of which tebuconazole had the highest insecticidal activity compared with the other fungicides. Furthermore, tebuconazole significantly inhibited the expression of the chitin synthase gene NlCHS1; the chitinase genes NlCht1, NlCht5, NlCht7, NlCht9, and NlCht10; and the β-N-acetylhexosaminidase genes NlHex3, NlHex4, NlHex5 and NlHex6; it significantly suppressed the expression of ecdysteroid biosynthetic genes as well, including SDR, CYP307A2, CYP307B1, CYP306A2, CYP302A1, CYP315A1 and CYP314A1 of N. lugens. Additionally, tebuconazole affected the diversity, structure, composition, and function of the symbiotic fungi of N. lugens, as well as the relative abundance of saprophytes and pathogens, suggesting that tebuconazole reshapes the diversity and function of symbiotic fungi of N. lugens. CONCLUSION Our findings illustrate the insecticidal mechanism of tebuconazole, possibly by inhibiting normal molting or disrupting microbial homeostasis in N. lugens, and provide an important rationale for developing novel insect management strategies to delay escalating insecticide resistance. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yongfeng Cai
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
- Hubei Insect Resources Utilization and Sustainable Pest Management Key Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhijie Ren
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
- Hubei Insect Resources Utilization and Sustainable Pest Management Key Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Chengyue Li
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
- Hubei Insect Resources Utilization and Sustainable Pest Management Key Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Tingwei Cai
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
- Hubei Insect Resources Utilization and Sustainable Pest Management Key Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Chang Yu
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
- Hubei Insect Resources Utilization and Sustainable Pest Management Key Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Qinghong Zeng
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
- Hubei Insect Resources Utilization and Sustainable Pest Management Key Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shun He
- Hubei Insect Resources Utilization and Sustainable Pest Management Key Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jianhong Li
- Hubei Insect Resources Utilization and Sustainable Pest Management Key Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hu Wan
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
- Hubei Insect Resources Utilization and Sustainable Pest Management Key Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
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Construction of hemp seed protein isolate-phosphatidylcholine stablized oleogel-in-water gel system and its effect on structural properties and oxidation stability. Food Chem 2023; 404:134520. [DOI: 10.1016/j.foodchem.2022.134520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 09/14/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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14
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Yang QQ, Cai WQ, Wang ZX, Li Y, Zhang Y, Lin X, Su BL, Corke H, Zhang BB. Structural characteristics, binding behaviors, and stability of ternary nanocomplexes of lecithin, polyvinylpyrrolidone, and curcumin. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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15
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Jakubczyk E, Kamińska-Dwórznicka A, Kot A. The Rheological Properties and Texture of Agar Gels with Canola Oil-Effect of Mixing Rate and Addition of Lecithin. Gels 2022; 8:738. [PMID: 36421560 PMCID: PMC9689232 DOI: 10.3390/gels8110738] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/06/2022] [Accepted: 11/12/2022] [Indexed: 07/29/2023] Open
Abstract
This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar-oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels with the addition of lecithin from 1 to 5% were prepared. The frequency sweep test was used (at 4 and 50 °C) within the linear viscoelastic region (LVR) in oscillatory measurement. The agar-oil mixture was cooled from 80 to 10 °C, enabling the obtainment of the gelling temperature. Texture profile analysis (TPA) and compression tests, as well as the acoustic emission method, were applied to analyse the texture of the gels. The syneresis and stability of gels during storage were also measure. The increase in mixing rate in the case of agar gel with canola oil causes an increase in the elastic component of materials as well hardness and gumminess. Also, samples prepared with the higher mixing rate have more uniform and stable structures, with small bubbles. The increase in the concentration of lecithin is ineffective due to the formation of gels with a weak matrix and low hardness, gumminess, and stability during storage.
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Pascual-Silva C, Alemán A, López-Caballero ME, Montero MP, Gómez-Guillén MDC. Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties. Antioxidants (Basel) 2022; 11:2236. [PMID: 36421422 PMCID: PMC9686809 DOI: 10.3390/antiox11112236] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/07/2022] [Accepted: 11/11/2022] [Indexed: 08/05/2023] Open
Abstract
Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized by Transmission Electron Microscopy (TEM), Dynamic Light Scattering (DLS) and Differential Scanning Calorimetry (DSC). The antioxidant and anti-inflammatory activity of the lipid extracts and liposomal suspensions were evaluated in terms of Superoxide and ABTS radical scavenging capacities and TNF-α inhibition. Uni-lamellar spherical liposomes (z-average ≈ 145 nm) with strong negative ζ potential (≈ -67 mV) were obtained in all cases. The high content of neutral lipids in the Hx extract caused structural changes in the bilayer membrane and decreased entrapment efficiency regarding astaxanthin and EPA + DHA contents. The liposomes loaded with the Hx/Ac extracts showed higher antioxidant and anti-inflammatory activity compared with empty liposomes. The liposomal dispersions improved the physical and oxidative stability of water-in-oil emulsions as compared with the PL extract, inducing pronounced close packing of water droplets. The liposomes decreased hydroperoxide formation in freshly made emulsions and prevented thio-barbituric acid-reactive substances (TBARS) accumulation during chilled storage. Liposomes from shrimp waste could be valuable nanocarriers and stabilizers in functional food emulsions.
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Li S, Zhang B, Chang M, Zhang R, Liu B, Yin T, Zhang Y, He H, Gou J, Wang Y, Tang X. Evaluation of Emulsifying Ability of Phospholipids by Langmuir Monolayers and Stability of High Oil Ratio O/W Emulsions. AAPS PharmSciTech 2022; 23:208. [PMID: 35902441 DOI: 10.1208/s12249-022-02325-6] [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: 03/03/2022] [Accepted: 06/07/2022] [Indexed: 11/30/2022] Open
Abstract
High oil ratio fat emulsion injections are prone to poor emulsification, rapid creaming, and other quality problems; therefore, the selection of emulsifiers with high emulsifying ability is crucial for the production of fat emulsions. The existing methods used to evaluate the emulsifying ability of emulsifier are to evaluate the emulsifying ability from the emulsifier itself. In the study, Langmuir monolayer selected the most miscible phospholipid with oil phase from the alternative three phospholipids by studying the molecular interaction between oil phase and phospholipid at the air/water interface. The miscibility and thermodynamic stability analyses of the different oil phase/phospholipid mixed monolayers were performed, and the data from [Formula: see text] and [Formula: see text] concluded that all three oil phases had the strongest molecular interaction with E80 and the best miscibility. The emulsions were then prepared and analyzed by the results of particle size, ζ-potential, and stability of the emulsions, where the surface free energy in the stability test echoed the results reflected by the [Formula: see text] values in the thermodynamic stability test. These results indicate that Langmuir monolayers can be used to study the interaction between oil phase and emulsifier, thus providing new ideas for evaluating the emulsifying ability of phospholipids.
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Affiliation(s)
- Shanghui Li
- Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China
| | - Bing Zhang
- Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China
| | - Minsi Chang
- Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China
| | - Ruirong Zhang
- Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China
| | - Bei Liu
- Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China
| | - Tian Yin
- School of Functional Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China
| | - Yu Zhang
- Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China
| | - Haibing He
- Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China
| | - Jingxin Gou
- Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China.
| | - Yanjiao Wang
- Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China.
| | - Xing Tang
- Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People's Republic of China
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The Insecticidal Efficacy and Physiological Action Mechanism of a Novel Agent GC16 against Tetranychus pueraricola (Acari: Tetranychidae). INSECTS 2022; 13:insects13050433. [PMID: 35621769 PMCID: PMC9146473 DOI: 10.3390/insects13050433] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 04/29/2022] [Accepted: 05/03/2022] [Indexed: 02/07/2023]
Abstract
Simple Summary Spider mite is major pest in agriculture and have developed resistance to commonly used pesticides. Therefore, it is urgent to discover new pesticides to control the pest. In order to provide alternatives for its management, we evaluated the effectiveness of a new agent GC16 against the spider mite Tetranychus pueraricola. Then, we preliminarily revealed the its acaricidal mechanism of action based on the damage of cuticle and organelles of mites. We confirmed that GC16 has a good controlling effect on T. pueraricola and it is not harmful to Picromerus lewisi and Harmonia axyridis. Our research provides not only an alternative pesticide for the management of spider mites, but also guidance for the application of GC16 in sustainable agriculture. Abstract Chemical control plays a crucial role in pest management but has to face challenges due to insect resistance. It is important to discover alternatives to traditional pesticides. The spider mite Tetranychus pueraricola (Ehara & Gotoh) (Acari: Tetranychidae) is a major agricultural pest that causes severe damage to many crops. GC16 is a new agent that consists of a mixture of Calcium chloride (CaCl2) and lecithin. To explore the acaricidal effects and mode of action of GC16 against T. pueraricola, bioassays, cryogenic scanning electron microscopy (cryo-SEM) and transmission electron microscopy (TEM) were performed. GC16 had lethal effects on the eggs, larvae, nymphs, and adults of T. pueraricola, caused the mites to dehydrate and inactivate, and inhibited the development of eggs. GC16 displayed contact toxicity rather than stomach toxicity through the synergistic effects of CaCl2 with lecithin. Cryo-SEM analysis revealed that GC16 damaged T. pueraricola by disordering the array of the cuticle layer crest. Mitochondrial abnormalities were detected by TEM in mites treated by GC16. Overall, GC16 had the controlling efficacy on T. pueraricola by cuticle penetration and mitochondria dysfunction and had no effects on Picromerus lewisi and Harmonia axyridis, indicating that GC16 is likely a new eco-friendly acaricide.
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Yu Y, Wang T, Gong Y, Wang W, Wang X, Yu D, Wu F, Wang L. Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine. ULTRASONICS SONOCHEMISTRY 2022; 83:105945. [PMID: 35149379 PMCID: PMC8841881 DOI: 10.1016/j.ultsonch.2022.105945] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/30/2022] [Accepted: 02/03/2022] [Indexed: 05/24/2023]
Abstract
In this study, the three-dimensional network system formed by rice bran wax (RBW) was used as the internal structure, and the external structure formed by soybean protein isolate (SPI) and phosphatidylserine (PS) was added on the basis of the internal structure to prepare walnut oil oleogel (SPI-PS-WOG). Ultrasonic treatment was applied to the mixed solution to make SPI-PS-WOG, on the basis, the effects of ultrasonic treatment on SPI-PS-WOG were investigated. The results showed that both β and β' crystalline forms were present in all SPI-PS-WOG samples. When the ultrasonic power was 450 W, the first weight loss peak in the thermogravimetric (TGA) curve appeared at 326 °C, which was shifted to the right compared to the peak that occurred when the ultrasonic power was 0 W, indicating that the thermal stability of the SPI-PS-WOG was improved by the ultrasonic treatment. Moreover, when the ultrasonic power was 450 W, the oil holding capacity (OHC) reached 95.3 %, which was the best compared with other groups. Both confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) showed that the ultrasonic treatment of appropriate power succeeded in making the SPI-PS-WOG samples more evenly dispersed in the internal structure and denser in the external structure. In terms of oxidative stability, it was found that the peroxide value of SPI-PS-WOG remained at 9.8 mmol/kg oil for 50 days under 450 W ultrasonic power treatment, which was significantly improved compared with liquid walnut oil (WO). These results provide a new idea for the preparation of oleogels, and also lay a theoretical foundation for the application of ultrasonic treatment in oleogels.
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Affiliation(s)
- Yingjie Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuhang Gong
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weining Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xue Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Fei Wu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
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Niknam SM, Kashaninejad M, Escudero I, Sanz MT, Beltrán S, Benito JM. Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach. Foods 2022; 11:foods11030279. [PMID: 35159431 PMCID: PMC8834604 DOI: 10.3390/foods11030279] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/17/2022] Open
Abstract
In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homogenization. The optimal nanoemulsion formulation was 7.4% (w/w) of olive cake extract as the dispersed phase, and 11.2% (w/w) of a surfactant mixture of polyglycerol polyricinoleate (97%) and Tween 80 (3%) in Miglyol oil as the continuous phase. Optimum results were obtained by ultrasonication for 15 min at 20% amplitude, yielding W/O nanoemulsion droplets of 104.9 ± 6.7 nm in diameter and with a polydispersity index (PDI) of 0.156 ± 0.085. Furthermore, an optimal nanoemulsion with a droplet size of 105.8 ± 10.3 nm and a PDI of 0.255 ± 0.045 was prepared using a rotor-stator mixer for 10.1 min at 20,000 rpm. High levels of retention of antioxidant activity (90.2%) and phenolics (83.1–87.2%) were reached after 30 days of storage at room temperature. Both W/O nanoemulsions showed good physical stability during this storage period.
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