1
|
Jadhav HB, Choudhary P, Gogate P, Ramniwas S, Mugabi R, Ahmad Z, Mohammed Basheeruddin Asdaq S, Ahmad Nayik G. Sonication as a potential tool in the formation of protein-based stable emulsion - Concise review. ULTRASONICS SONOCHEMISTRY 2024; 107:106900. [PMID: 38781674 PMCID: PMC11141282 DOI: 10.1016/j.ultsonch.2024.106900] [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: 04/05/2024] [Revised: 04/22/2024] [Accepted: 05/07/2024] [Indexed: 05/25/2024]
Abstract
Emulsion systems are extensively used in the food processing sector and the use of natural emulsifiers like proteins for stabilizing emulsion has been in demand from consumers due to increased awareness about the consumption of healthy food. Numerous methods are available for the preparation of emulsion, but ultrasound got more attention among common methods owing to its economical and environment-friendly characteristics. The physical effects caused by to bursting of the cavity bubble, result in reduced droplet size, thus forming an emulsion with appreciable stability. Ultrasound ameliorates the emulsifying characteristics of natural emulsifiers like protein and improves the storage stability of the emulsion by positively boosting the rheological, emulsifying characteristics, improving zeta potential, and reducing average droplet size. The stability of protein-based emulsion is affected by environmental stresses hence conjugate of protein with polysaccharide showed good emulsifying characteristics. However, the data on the effect of ultrasound parameters on emulsifier properties is lacking and there is a need to develop a sonication device that can carry out large-scale emulsification operation. The review covers the principles and mechanisms of ultrasound-assisted formation of protein-based and protein-based conjugate emulsions. Further, the effect of ultrasound on various characteristics of protein-based emulsion is also explored. This review will provide concise data to the researchers to extend their experiments in the area of ultrasound emulsification which will help in commercializing the technology at the industrial scale.
Collapse
Affiliation(s)
- Harsh B Jadhav
- PIHM, Unit UMET, INRAE, 369 Rue Jules Guesde 59650 Villeneuve d'Ascq, France; Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, 400019, India.
| | - Pintu Choudhary
- Department of Food Technology, CBL Government Polytechnic, Bhiwani, Haryana.
| | - Parag Gogate
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai, 400019, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Robert Mugabi
- Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda.
| | - Zubair Ahmad
- Center of Bee Research and its Products, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia; Applied College, Mahala Campus, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | | | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Govt. Degree College Shopian-192303, J&K, India.
| |
Collapse
|
2
|
Liu Y, Tong Y, Tong Q, Xu W, Wang Z. Effect of ultrasonic modification on the binding ability of pectin to anthocyanin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3614-3623. [PMID: 38148706 DOI: 10.1002/jsfa.13245] [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: 07/08/2023] [Revised: 11/27/2023] [Accepted: 12/24/2023] [Indexed: 12/28/2023]
Abstract
BACKGROUND Pectin was considered as a potential candidate to improve the thermal stability of anthocyanins, and the binding ability of pectin to anthocyanins was influenced by its structure. In this study, sunflower pectins, modified by ultrasound (40 kHz) for different periods of time, were prepared and used to bind with anthocyanins, extracted from purple sweet potato. RESULTS Characterization and thermal stability of pectin-anthocyanin complexes were investigated. The ultrasonic modification of pectin resulted in many changes in pectin chemical structure, including degradation of neutral sugar side chains, breakage of methoxyl groups, and increased molecular flexibility. Extension of ultrasonic modification time led to greater changes in pectin chemical structure. Analysis of the binding ability, as determined by Fourier transform infrared spectroscopy and molecular dynamics simulations, revealed that the interaction between pectin and anthocyanins was driven by hydrogen bonding, electrostatic interaction, and hydrophobic interaction. Pectins with different ultrasonic modification times bound with anthocyanins to different extents, mainly resulting from an increase in the number of hydrogen bonds. According to high-performance liquid chromatographic analysis, during heating at 90 °C the stronger the binding ability of pectin and anthocyanin complex, the better was its thermal stability. CONCLUSION Ultrasonic modification of pectin could effectively enhance its binding ability to anthocyanin. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yutong Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yingjia Tong
- School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, China
| | - Qunyi Tong
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wentian Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zeqing Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| |
Collapse
|
3
|
Yang X, Lv Z, Han C, Zhang J, Duan Y, Guo Q. Stability and encapsulation properties of daidzein in zein/carrageenan/sodium alginate nanoparticles with ultrasound treatment. Int J Biol Macromol 2024; 262:130070. [PMID: 38340944 DOI: 10.1016/j.ijbiomac.2024.130070] [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: 11/04/2023] [Revised: 12/23/2023] [Accepted: 02/07/2024] [Indexed: 02/12/2024]
Abstract
This study aimed to prepare carrageenan/sodium alginate double-stabilized layers of zein nanoparticles loaded with daidzein using ultrasound technology to investigate the effect of ultrasound treatment on the stability of composite nanoparticles and encapsulation of daidzein. Compared with composite nanoparticles without ultrasound treatment, the encapsulation efficiency of nanoparticles was increased (90.36 %) after ultrasound treatment (320 W, 15 min). Ultrasound treatment reduced the particle size and PDI of nanoparticles and improved the stability and solubility of nanoparticles. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) revealed that the nanoparticles treated with ultrasound were smooth spherical and uniformly distributed. Fourier transform infrared spectroscopy (FTIR) results showed that the main forces that form nanoparticles are hydrogen bonding, electrostatic interactions and hydrophobic interactions. Fluorescence and CD chromatography showed that ultrasound treatment alters the secondary structure of zein and maintains nanoparticle stability. Encapsulation of daidzein in nanocarriers with ultrasound treatment can effectively scavenge DPPH and ABTS free radicals, improve antioxidant activity, and realize the slow release of daidzein in the gastrointestinal tract. The results showed that ultrasonication helps the construction of hydrophobic bioactives delivery carriers and provides better protection for unstable bioactives.
Collapse
Affiliation(s)
- Xue Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhuojia Lv
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cuiping Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Junfang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujie Duan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qingxin Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| |
Collapse
|
4
|
Yuan Y, Chen C, Guo X, Li B, He N, Wang S. Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review. Compr Rev Food Sci Food Saf 2024; 23:e13285. [PMID: 38284579 DOI: 10.1111/1541-4337.13285] [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: 09/12/2023] [Revised: 11/17/2023] [Accepted: 12/01/2023] [Indexed: 01/30/2024]
Abstract
The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule-based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule-based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule-based emulsions.
Collapse
Affiliation(s)
- Yi Yuan
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Congrong Chen
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Xinyi Guo
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China
| | - Ni He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| |
Collapse
|
5
|
Ma K, Zhang L, Sun X, Chen F, Zhu T. Correlationship between self-assembly behavior and emulsion stabilization of pea protein-high methoxyl pectin complexes treated with ultrasound at pH 2.0. ULTRASONICS SONOCHEMISTRY 2023; 100:106596. [PMID: 37722249 PMCID: PMC10511478 DOI: 10.1016/j.ultsonch.2023.106596] [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: 07/23/2023] [Revised: 08/31/2023] [Accepted: 09/08/2023] [Indexed: 09/20/2023]
Abstract
This study investigated the effects of ultrasound on the self-assembly behavior of pea protein (PP)-high methoxyl pectin (HMP) complexes at pH 2.0 through transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and intrinsic fluorescence analysis. The emulsion stabilization mechanism of PP-HMP treated with ultrasound (PP-HMP-US) was also elucidated. The results indicated that ultrasound increased the emulsifying activity index (EAI) and emulsifying stability index (ESI) of PP-HMP. Moreover, PP-HMP-US-based emulsions formed small, dispersed oil drops, which were stable during storage. PP-HMP- and PP-HMP-US-based emulsions did not demonstrate any creaming. The TEM results revealed that ultrasound can regulate the self-assembly behavior of PP and HMP to form spherical particles with a core-shell structure. This structure possessed low turbidity, a small particle size, and high absolute zeta potential values. The FTIR and intrinsic fluorescence spectra demonstrated that ultrasound increased the α-helix and β-sheet contents and exposed the tryptophan groups to more hydrophilic environments. Ultrasound also promoted the PP-HMP self-assembly through electrostatic interaction and improved its oil-water interfacial behavior, as indicated by the EAI and ESI values of PP-HMP-US-based emulsions. The current results provide a reference for the development of an innovative emulsifier prepared by ultrasound-treated protein-pectin complexes at low pH.
Collapse
Affiliation(s)
- Kaiyuan Ma
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Lifen Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China.
| | - Xiaoyang Sun
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, Henan, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Tingwei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| |
Collapse
|
6
|
Qayum A, Rashid A, Liang Q, Wu Y, Cheng Y, Kang L, Liu Y, Zhou C, Hussain M, Ren X, Ashokkumar M, Ma H. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion. Compr Rev Food Sci Food Saf 2023; 22:4242-4281. [PMID: 37732485 DOI: 10.1111/1541-4337.13221] [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: 05/11/2023] [Revised: 06/28/2023] [Accepted: 07/17/2023] [Indexed: 09/22/2023]
Abstract
Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.
Collapse
Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Melbourne, Australia
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| |
Collapse
|
7
|
Wang X, Lu J, Cao Y, Liang Y, Dai X, Liu K, Xie L, Li X. Does binary blend emulsifier enhance emulsifier performance? Preparation of baicalin nanoemulsions using tea saponins and glycyrrhizic acid as binary blend emulsifier. J Drug Deliv Sci Technol 2023. [DOI: 10.1016/j.jddst.2023.104398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
|
8
|
Zhang L, Li Y, Sun X, Lai S, Chen F. The droplet breakup model and characteristics of pH-shifted peanut protein isolate-high methoxyl pectin stabilised emulsions under ultrasound. ULTRASONICS SONOCHEMISTRY 2023; 94:106340. [PMID: 36842215 PMCID: PMC9984890 DOI: 10.1016/j.ultsonch.2023.106340] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/28/2023] [Accepted: 02/17/2023] [Indexed: 05/27/2023]
Abstract
The effect of pH on the occurrence states of peanut protein isolate (PPI) and high methoxyl pectin (HMP), and droplet breakup model of the emulsions under ultrasound were studied. Particle size distribution and scanning electron microscopy results showed that PPI-HMP existed a soluble complex at pH 5.0, had no interaction at pH 7.0, and was co-soluble at pH 9.0. Droplet breakup model results revealed that the characteristics of emulsion stabilised by PPI-HMP treated at pH 5.0 was different from that at pH 7.0 and 9.0. The average diameter of the droplet well satisfied the model. According to rheological properties, interface tension, and microstructure, the formation mechanism and characteristics of emulsion stabilised by PPI-HMP treated at pH 5.0 was different from that at pH 7.0 and pH 9.0. The research provided a reference for constructing emulsions using pH-shifted PPI-HMP under ultrasound.
Collapse
Affiliation(s)
- Lifen Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Yingxi Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Xiaoyang Sun
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, Henan, China
| | - Shaojuan Lai
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China.
| |
Collapse
|
9
|
Zhong M, Ma L, Liu X, Liu Y, Wei S, Gao Y, Wang Z, Chu S, Dong S, Yang Y, Gao S, Li S. Exploring the influence of ultrasound on the antibacterial emulsification stability of lysozyme-oregano essential oil. ULTRASONICS SONOCHEMISTRY 2023; 94:106348. [PMID: 36871524 PMCID: PMC9988396 DOI: 10.1016/j.ultsonch.2023.106348] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/06/2023] [Accepted: 02/24/2023] [Indexed: 06/18/2023]
Abstract
A lysozyme-oregano essential oil (Lys-OEO) antibacterial emulsion was developed via ultrasonic treatment. Based on the general emulsion materials of ovalbumin (OVA) and inulin (IN), the addition of Lys and OEO successfully inhibited the growth of E. coli and S. aureus, two representatives of which were Gram-negative and Gram-positive bacteria respectively. The emulsion system in this study was designed to compensate for the limitation that Lys could only act on Gram-positive bacteria, and the stability of the emulsion was improved using ultrasonic treatment. The optimal amounts among OVA, Lys and OEO were found to be the mass ratio of 1:1 (Lys to OVA) and 20% (w/w) OEO. The ultrasonic treatment at the power of 200, 400, 600, and 800 W and time length of 10 min improved the stability of emulsion, in which the surface tension was below 6.04 mN/m and the Turbiscan stability index (TSI) did not exceed 10. The multiple light scattering showed that sonicated emulsions were less prone to delamination; salt stability and pH stability of emulsions were improved, CLSM image showed emulsion as oil-in-water type. In the meantime, the particles of the emulsions were found to become smaller and more uniform with ultrasonic treatment. The best dispersion and stability of the emulsion were both achieved at 600 W with a zeta potential of 7.7 mV, the smallest particle size and the most uniform particle distribution.
Collapse
Affiliation(s)
- Mengzhen Zhong
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Lulu Ma
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xin Liu
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ying Liu
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shuaishuai Wei
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ying Gao
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Zhan Wang
- Key Laboratory of Fermentation Engineering, Ministry of Education, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Shang Chu
- Key Laboratory of Fermentation Engineering, Ministry of Education, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Shijian Dong
- Anhui Rongda Food Co., Ltd., Xuancheng 242000, China
| | - Yuping Yang
- Wuhan Institute for Drug and Medical Device Control, Wuhan 430075, China
| | - Sihai Gao
- Department of Cardiothoracic and Vascular Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| |
Collapse
|
10
|
Wang N, Cheng J, Jiang Y, Meng Y, Zhang K, Ban Q, Wang X. Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics. ULTRASONICS SONOCHEMISTRY 2023; 94:106314. [PMID: 36724648 PMCID: PMC9923223 DOI: 10.1016/j.ultsonch.2023.106314] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction and hydrophobic interaction between CAS and HA, reduced the particle size of the CAS-HA complex, increased the intermolecular electrostatic repulsion, and thus significantly improved the emulsifying properties of the CAS-HA complex. Meanwhile, the creaming index (CI) and confocal laser scanning microscopy images showed that the stability of the CAS-HA-stabilised emulsion was the best when treated at 150 W for 10 min, which could be attributed to the enhanced adsorption capacity of the CAS-HA complex at the oil-water interface and the viscosity of the formed emulsion. In vitro digestion experiments revealed that the emulsion stabilised by the ultrasound-treated CAS-HA complex had a good protective effect on vitamin E. This study is significant for the development of emulsions for the delivery of lipophilic nutrients.
Collapse
Affiliation(s)
- Ningzhe Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yao Meng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kaida Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Endocrinology, Affiliated Hospital of Jining Medical University, Jining 272007, China; Moxibustion College, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
11
|
Fu QQ, Zhou L, Shi HB, Wang RR, Yang LW. Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion. Front Nutr 2023; 10:1125312. [PMID: 36845054 PMCID: PMC9947349 DOI: 10.3389/fnut.2023.1125312] [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: 12/16/2022] [Accepted: 01/23/2023] [Indexed: 02/11/2023] Open
Abstract
The study investigated the effects of compound fibers composed of psyllium husk powder (PHP, 0.3%) and methylcellulose (MC, 0, 0.3, 0.6, 0.9, and 1.2%) on the storage stability, rheology, and microstructure of sodium caseinate emulsions. Results showed that the emulsion stability was enhanced with the increased concentrations of MC, especially at the concentration of 1.2%. The oil droplet size in the emulsions was decreased as the concentrations of compound fibers increased, which was further confirmed by the optical microscope analysis. The rheological measurements and cryo-scanning electron microscopy results indicated that compound fibers improved the viscosity of the emulsions, and formed a strong three-dimensional network structure. The results of confocal laser scanning microscope and surface protein concentration measurements showed that compound fibers were evenly distributed into the oil droplet surface. The above results demonstrate that compound fibers are an effective thickener and emulsifier in enhancing the stability properties of oil-in-water (O/W) emulsions stabilized by sodium caseinate.
Collapse
Affiliation(s)
- Qing-quan Fu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu, China,*Correspondence: Qing-quan Fu,
| | - Lei Zhou
- Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Hai-bo Shi
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Rong-rong Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu, China
| | | |
Collapse
|
12
|
Asyrul-Izhar AB, Bakar J, Sazili AQ, Goh YM, Ismail-Fitry MR. Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products. Gels 2023; 9:gels9010050. [PMID: 36661816 PMCID: PMC9857752 DOI: 10.3390/gels9010050] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/20/2022] [Accepted: 12/30/2022] [Indexed: 01/11/2023] Open
Abstract
The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability. This study aimed to evaluate the physicochemical properties of emulsion gels using starch and gelatin as stabilizers, promoting electrostatic attraction via pH adjustment. Three systems were studied: emulsion gel A (EGA) and emulsion gel B (EGB), which have positive and negative net charges that promote electrostatic interaction, and emulsion gel C (EGC), whose charge equals the isoelectric point and does not promote electrostatic interactions. There was no significant difference in proximate analysis, syneresis and thermal stability between samples, while EGA and EGB had higher pH values than EGC. The lightness (L*) value was higher in EGA and EGB, while the yellowness (b*) value was the highest in EGC. The smaller particle size (p < 0.05) in EGA and EGB also resulted in higher gel strength, hardness and oxidative stability. Microscopic images showed that EGA and EGB had a more uniform matrix structure. X-ray diffraction demonstrated that all the emulsion gels crystallized in a β′ polymorph form. Differential scanning calorimetry (DSC) revealed a single characteristic peak was detected in both the melting and cooling curves for all the emulsion gels, which indicated that the fat exists in a single polymorphic state. All emulsion gels presented a high amount of unsaturated fatty acids and reduced saturated fat by up to 11%. Therefore, the emulsion gels (EGA and EGB) that favored the electrostatic protein-polysaccharide interactions are suitable to be used as fat replacers in meat products.
Collapse
Affiliation(s)
- Abu Bakar Asyrul-Izhar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Yong Meng Goh
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence:
| |
Collapse
|
13
|
Ertek G, Taştan Ö, Baysal T. Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries. Food Chem 2023; 398:133853. [DOI: 10.1016/j.foodchem.2022.133853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 04/20/2022] [Accepted: 08/02/2022] [Indexed: 10/15/2022]
|
14
|
Taha A, Casanova F, Šimonis P, Jonikaitė-Švėgždienė J, Jurkūnas M, Gomaa MA, Stirkė A. Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
15
|
Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
16
|
Effect of ultrasonication on the protein–polysaccharide complexes: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01567-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
17
|
In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound. Foods 2022; 11:foods11162410. [PMID: 36010417 PMCID: PMC9407190 DOI: 10.3390/foods11162410] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/26/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, we employed the ultrasound-prepared electrostatic complex and covalent conjugate of soy protein isolate (SPI) and citrus pectin (CP) to prepare β-carotene-loaded nanoemulsions. The in vitro digestion and storage stability of nanoemulsions stabilized by different types of emulsifiers were investigated and compared. Nanoemulsions stabilized by ultrasound-treated complex/conjugate showed the highest encapsulation efficiency; during gastric digestion, these nanoemulsions also demonstrated the smallest droplet sizes and the highest absolute values of zeta potential, indicating that both electrostatic complexation/covalent conjugation and ultrasound treatment could significantly improve the stability of the resulting nanoemulsions. In comparison, complexes were more beneficial for the controlled release of β-carotene; however, the conjugate-stabilized nanoemulsion showed an overall higher bioaccessibility. The results were also confirmed by optical micrographs. Furthermore, nanoemulsions stabilized by ultrasound-prepared complexes/conjugates exhibited the highest stability during 14-day storage at 25 °C. The results suggested that ultrasound-prepared SPI–CP complexes and conjugates had great application potential for the delivery of hydrophobic nutrients.
Collapse
|
18
|
Hebishy E, Collette L, Iheozor‐Ejiofor P, Onarinde B. Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolysed whey proteins, gum Arabic or their ternary admixture. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
| | - Laurine Collette
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
- IUT‐Dijon‐Auxerre, Department of BioEngineering Dijon Cedex France
| | - Pamela Iheozor‐Ejiofor
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
| | - Bukola Onarinde
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
| |
Collapse
|
19
|
Chen W, Ma H, Wang YY. Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions. ULTRASONICS SONOCHEMISTRY 2022; 85:105993. [PMID: 35367738 PMCID: PMC8983432 DOI: 10.1016/j.ultsonch.2022.105993] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 03/15/2022] [Accepted: 03/26/2022] [Indexed: 05/21/2023]
Abstract
High intensity ultrasound (HIU) is an efficient and green technology that has recently received enormous research attention for modification of food proteins. However, there are still several knowledge gaps in the possible mechanisms, synergistic effects of HIU with other strategies and improvement of HIU equipment that contribute to its application in the food industry. This review focuses on the recent research progress on the effects and potential mechanisms of HIU on the structure (including secondary and tertiary structure) and functionality (including solubility, emulsibility, foamability, and gelability) of proteins. Furthermore, the combination methods and innovations of HIU equipment for proteins modification in recent years are also detailed. Meanwhile, the possible future trends of food proteins modification by HIU are also considered and proposed.
Collapse
Affiliation(s)
- Wenqing Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Yao-Yao Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| |
Collapse
|
20
|
Santos MA, Okuro PK, Fonseca LR, Cunha RL. Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107384] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
21
|
Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042202] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
Collapse
|
22
|
Trends in "green" and novel methods of pectin modification - A review. Carbohydr Polym 2022; 278:118967. [PMID: 34973782 DOI: 10.1016/j.carbpol.2021.118967] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 11/22/2022]
Abstract
Modification of hydrocolloids to alter their functional properties using chemical methods is well documented in the literature. There has been a recent trend of adopting eco-friendly and "green" methods for modification. Pectin, being a very important hydrocolloid finds its use in various food applications due to its gelling, emulsifying, and stabilizing properties. The adoption of various "green" methods can alter the properties of pectin and make it more suitable for incorporation in food products. The novel approaches such as microwave and pulsed electric field can also be utilized for solvent-free modification, making it desirable from the perspective of sustainability, as it reduces the consumption of organic chemicals. Pectic oligosaccharides (POSs) produced via novel approaches are being explored for their biological properties and incorporation in various functional foods. The review can help to set the perspective of potential scale-up and adoption by the food industry for modification of pectin.
Collapse
|
23
|
Fu Q, Shi H, Zhou L, Li P, Wang R. Effects of ultrasound power on the properties of non‐salt chicken myofibrillar protein emulsions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qing‐quan Fu
- School of Food Science Nanjing Xiaozhuang University Nanjing Jiangsu 211171 China
| | - Hai‐bo Shi
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510641 China
| | - Lei Zhou
- College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 China
- Key Laboratory of Meat Processing, Ministry of Agriculture Nanjing Agricultural University Nanjing 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing 210095 China
| | - Pan‐pan Li
- School of Food Science Nanjing Xiaozhuang University Nanjing Jiangsu 211171 China
| | - Rong‐rong Wang
- School of Food Science Nanjing Xiaozhuang University Nanjing Jiangsu 211171 China
| |
Collapse
|
24
|
Zhang Y, Li S, Yang Y, Wang C, Zhang T. Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid. J Dairy Sci 2022; 105:2963-2977. [DOI: 10.3168/jds.2021-21088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 12/06/2021] [Indexed: 12/21/2022]
|
25
|
Luo X, Fan F, Sun X, Li P, Xu T, Ding J, Fang Y. Effect of ultrasonic treatment on the stability and release of selenium-containing peptide TSeMMM-encapsulated nanoparticles in vitro and in vivo. ULTRASONICS SONOCHEMISTRY 2022; 83:105923. [PMID: 35093739 PMCID: PMC8802843 DOI: 10.1016/j.ultsonch.2022.105923] [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: 11/13/2021] [Revised: 01/06/2022] [Accepted: 01/16/2022] [Indexed: 05/24/2023]
Abstract
Rice selenium-containing peptide TSeMMM (T) with immunomodulatory functions was isolated from selenium-enriched rice protein hydrolysates. However, its biological activity is difficult to be protected in complex digestive environments. In this study, T was encapsulated within zein and gum arabian (GA) through ultrasound treatment to improve its bioactivity and bioavailability. The zein@T/GA nanoparticles were formed using ultrasonic treatment at 360 W for 5 min with a 59.9% T-encapsulation efficiency. In vitro digestion showed that the cumulative release rate of zein@T/GA nanoparticles reached a maximum of 80.69% after 6 h. In addition, short-term animal studies revealed that the nanoparticles had an effect on the levels of tissue glutathione and improved peptides' oral bioavailability. Conclusively, these findings suggest that the ultrasonicated polysaccharide/protein system is suitable for encapsulating active small molecular peptides. Furthermore, it provides a novel foundation for studying the bioavailability of active substances in functional foods.
Collapse
Affiliation(s)
- Xieqi Luo
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Xinyang Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Peng Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Tong Xu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Jian Ding
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
| |
Collapse
|
26
|
Ouyang N, Ma H, Ding Y, Lu F, Guo L, Zhang X, Gu C. Effect of slit dual-frequency ultrasonic emulsification technology on the stability of walnut emulsions. ULTRASONICS SONOCHEMISTRY 2022; 82:105876. [PMID: 34942470 PMCID: PMC8799610 DOI: 10.1016/j.ultsonch.2021.105876] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/29/2021] [Accepted: 12/11/2021] [Indexed: 05/15/2023]
Abstract
A highly hygienic walnut emulsion beverage was prepared by using a slit dual-frequency emulsification technique. The optimal ultrasonic parameters were studied as a model system: the ultrasonic time of 50 min, the ultrasonic power density of 260 W/L, and a dual-frequency ultrasonic combination of 28/68 kHz. Walnut emulsion with an average mean volume diameter of 2.05 µm, a Zeta potential absolute value of 40 mV was obtained after ultrasonic treatment, and the emulsion stability could be maintained for more than 14 days without phase separation. At the lowest ultrasonic energy input, the vibrating emulsion could promote droplet aggregation. However, excessive energy input could result in sample overtreatment and reduced emulsion activity. The laser scanning confocal microscope (LSCM) and transmission electron microscope (TEM) confirmed that walnut emulsion processed by slit dual-frequency ultrasonic had pretty high stability. Therefore, the slit dual-frequency ultrasonic emulsification technique was found to be well suited for the preparation of complex and fine oil-in-water food emulsions.
Collapse
Affiliation(s)
- Ningning Ouyang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Yanhua Ding
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Feng Lu
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Lina Guo
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Xueli Zhang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Chen Gu
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| |
Collapse
|
27
|
Du Q, Zhou L, Lyu F, Liu J, Ding Y. The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems - A review. Colloids Surf B Biointerfaces 2021; 210:112253. [PMID: 34883341 DOI: 10.1016/j.colsurfb.2021.112253] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/24/2021] [Accepted: 11/26/2021] [Indexed: 10/19/2022]
Abstract
This review describes the mechanism of non-covalent/covalent interaction of whey protein-pectin (WPP) complexes, including electrostatic interaction, steric hindrance, cross-linking and Maillard reaction. The interaction between whey protein and pectin determines the form of the complex in the system, i.e. co-dissolution, precipitation, separation, complex coacervation and compounding. The interaction of WPP is affected by environmental conditions and its own properties, including several factors such as pH, polymer concentration and ratio, temperature, and ionic strength. In addition, the functional properties of WPP complexes are discussed through illustrative examples. The complexes with good emulsification, heat stability, gelling properties and biological activity have promising application prospects. WPP complexes have been widely studied for application in food colloidal systems, including protein beverages, delivery systems for bioactive substances, fat substitutes and food preservation films/coatings. The understanding of the interaction and functional properties of WPP complexes provides theoretical support for the improvement and design of new food colloidal systems.
Collapse
Affiliation(s)
- Qiwei Du
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Linhui Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China.
| |
Collapse
|
28
|
Zhang X, Chen X, Gong Y, Li Z, Guo Y, Yu D, Pan M. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics. ULTRASONICS SONOCHEMISTRY 2021; 79:105756. [PMID: 34562736 PMCID: PMC8473777 DOI: 10.1016/j.ultsonch.2021.105756] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/04/2021] [Accepted: 09/13/2021] [Indexed: 05/07/2023]
Abstract
In this study, soybean protein isolate (SPI) and pectin emulsion gels were prepared by thermal induction, and the effects of high intensity ultrasound (HIU) at various powers (0, 150, 300, 450 and 600 W) on the structure, gel properties and stability of emulsion gels were investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) showed that the interaction between SPI and pectin was enhanced and the crystallinity of the emulsion gels was changed due to the HIU treatment. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) observations revealed that the particle size of the emulsion gels was decreased significantly by HIU treatment. The emulsion gel structure became more uniform and denser, which was conducive to storage stability. In addition, according to the low field nuclear magnetic resonance (LF-NMR) analysis, HIU treatment had no obvious impact on the content of bound water as the power increased to 450 W, while the content of free water decreased gradually and became immobilized water, which indicated that the water holding capacity of the emulsion gels was enhanced. Compared with untreated emulsion gel, differential scanning calorimetry (DSC) analysis showed that the denaturation temperature reached 131.9 ℃ from 128.2 ℃ when treated at 450 W. The chemical stability and bioaccessibility of β-carotene in the emulsion gels were improved significantly after HIU treatment during simulated in vitro digestion.
Collapse
Affiliation(s)
- Xin Zhang
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xing Chen
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yuhang Gong
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ziyue Li
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yanfei Guo
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Mingzhe Pan
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| |
Collapse
|
29
|
Wang T, Chen X, Wang W, Wang L, Jiang L, Yu D, Xie F. Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex. ULTRASONICS SONOCHEMISTRY 2021; 79:105758. [PMID: 34562738 PMCID: PMC8473761 DOI: 10.1016/j.ultsonch.2021.105758] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/06/2021] [Accepted: 09/13/2021] [Indexed: 05/23/2023]
Abstract
Ultrasound technology was used to treat rice bran protein (RBP), and the structural and functional properties of ultrasonically treated RBP (URBP) and its chlorogenic acid (CA) complex were studied. When ultrasonic power of 200 W was applied for 10 min, the maximum emission peak λmax of the URBP-CA complex in the fluorescence spectrum was red-shifted by 3.6 nm compared to that of the untreated complex. The atomic force microscope (AFM) analysis indicated that the surface roughness of the complex was minimized (3.89 nm) at the ultrasonic power of 200 W and treatment time of 10 min. Under these conditions, the surface hydrophobicity (H0) was 1730, the contents of the α-helix and β-sheet in the complex were 2.97% and 6.17% lower than those in the untreated sample, respectively, the particle size decreased from 106 nm to 18.2 nm, and the absolute value of the zeta-potential increased by 11.0 mV. Therefore, ultrasonic treatment and the addition of CA changed the structural and functional properties of RBP. Moreover, when ultrasonic power of 200 W was applied for 10 min, the solubility, emulsifying activity index (EAI), and emulsion stability index (ESI) were 68%, 126 m2/g, and 37 min, respectively.
Collapse
Affiliation(s)
- Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xing Chen
- 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
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Lianzhou Jiang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Fengying Xie
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
30
|
Mechanism, kinetics, and physicochemical properties of ultrasound-produced emulsions stabilized by lentil protein: a non-dairy alternative in food systems. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03871-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
31
|
The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion. Foods 2021; 10:foods10091990. [PMID: 34574097 PMCID: PMC8468403 DOI: 10.3390/foods10091990] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/18/2021] [Accepted: 08/21/2021] [Indexed: 11/25/2022] Open
Abstract
Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.
Collapse
|
32
|
Yuan D, Meng H, Huang Q, Li C, Fu X. Preparation and characterization of chitosan-based edible active films incorporated with Sargassum pallidum polysaccharides by ultrasound treatment. Int J Biol Macromol 2021; 183:473-480. [PMID: 33915213 DOI: 10.1016/j.ijbiomac.2021.04.147] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/17/2021] [Accepted: 04/23/2021] [Indexed: 11/17/2022]
Abstract
In this study, Sargassum pallidum polysaccharides (SPPs) were incorporated into chitosan (CH) to develop a novel edible active film (CH/SPPs-US) via ultrasonication. The mechanical, water vapor permeability, surface morphology, crystallinity, antioxidant, and fruit preservation properties of CH/SPPs-US films prepared under sequences of matrix ratios and ultrasound treatment were investigated. The results revealed that the addition of SPPs combined with ultrasonic treatment could significantly enhance the transparency, elongation and tensile strength of the films whereas the water vapor permeability was decreased. Tensile strength and elongation at break of the C2/SP1.2-US film were 12.07 N and 54.18%, respectively, which were significantly higher than those for CH film. Meanwhile, the water vapor permeability value of C2/SP1.2-US was reduced by as high as 40.2% compared with that of chitosan film. In addition, antioxidant effect evaluation showed that the CH-based films added with SPPs exhibited better antioxidant activity than CH film, and ultrasonic treatment could further strengthen the antioxidant activity of the film. The CH/SPPs-US films could effectively extend the shelf life and inhibit the deterioration of the strawberry at room temperature (25 ± 1 °C) and 70% ± 5% relative humidity for 7 days. These results indicated that the CH/SPPs edible films via ultrasonication could be developed as edible packaging films for the preservation of fresh fruits.
Collapse
Affiliation(s)
- Dan Yuan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Hecheng Meng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519715, China
| | - Chao Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519715, China.
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519715, China.
| |
Collapse
|
33
|
Li S, Lei D, Zhu Z, Cai J, Manzoli M, Jicsinszky L, Grillo G, Cravotto G. Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment. ULTRASONICS SONOCHEMISTRY 2021; 74:105568. [PMID: 33915483 PMCID: PMC8093945 DOI: 10.1016/j.ultsonch.2021.105568] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/07/2021] [Accepted: 04/13/2021] [Indexed: 05/07/2023]
Abstract
Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25, 40, 80 kHz) and output power (40, 80, 120 W) were carried out. According to the comparison in particle size distribution and phenolic content of different inulin-TPP complexes, it was indicated that high-intensity ultrasonic (HIU) treatment (25 kHz, 40 W, 10 min) could accelerate the interaction of polysaccharides and polyphenols. Moreover, a series of spectral analysis including UV-Vis, FT-IR and NMR jointly evidenced the formation of hydrogen bond between saccharides and phenols. However, the primary structure of inulin and the polysaccharide skeleton were not altered by the combination. Referring to field emission scanning electron microscopy (FESEM), the morphology of ultrasound treated-complex presented a slight agglomeration in the form of bent sheets, compared to non-treated sample. The inulin-TPP complex also revealed better stability based on thermogravimetric analysis (TGA). Thus, it can be speculated from the identifications that proper ultrasonic treatment is promising to promote the complexation of some food components during processing.
Collapse
Affiliation(s)
- Shuyi Li
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Dan Lei
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhenzhou Zhu
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China.
| | - Jie Cai
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Maela Manzoli
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
| | - Laszlo Jicsinszky
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
| | - Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy.
| |
Collapse
|
34
|
Silva M, Chandrapala J. Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Mayumi Silva
- School of Science, RMIT University, Bundoora, VIC, Australia
| | | |
Collapse
|
35
|
Ge A, Iqbal S, Kirk TV, Chen XD. Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110488] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
36
|
Li S, Zhang R, Lei D, Huang Y, Cheng S, Zhu Z, Wu Z, Cravotto G. Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.017] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
37
|
Belgheisi S, Motamedzadegan A, Milani JM, Rashidi L, Rafe A. Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion. Journal of Food Science and Technology 2021; 58:484-493. [PMID: 33568842 DOI: 10.1007/s13197-020-04557-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/07/2020] [Accepted: 05/26/2020] [Indexed: 11/26/2022]
Abstract
Using ultrasound technology for obtaining O/W lycopene emulsions needs analyzing the parameters for the enhanced application. To this end, O/W lycopene emulsions (30:70) were processed using ultrasound with powers of 240 W and 360 W in 5, 10, and 15 min. Afterward, the poly dispersity index, droplet size, ζ-potential, turbidity, phase separation, lycopene concentration, rheological behavior, surface tension, and morphology of emulsions was investigated. The experimental results showed good emulsifying characteristics with respect to droplet size and ζ-potential. If the mean values of the droplet size were significantly reduced and the ζ-potential increased. The ultrasound application had a significant impact on emulsion stability with no phase separation and significantly high lycopene retention. Ultrasound reduced the apparent viscosity by reducing the particle size due to the energy supplied to the system. The final emulsion that was treated at 360 W, and 2160 J/cm3 in 10 min, presented enhanced technological properties appropriate for food products.
Collapse
Affiliation(s)
- Saba Belgheisi
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), PO Box 578, Sari, Mazandaran Iran
- Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), PO Box 578, Sari, Mazandaran Iran
| | - Jafar M Milani
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), PO Box 578, Sari, Mazandaran Iran
| | - Ladan Rashidi
- Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran
| | - Ali Rafe
- Department of Food Science and Technology, Research Institute of Food Science and Technology, Mashhad, Iran
| |
Collapse
|
38
|
Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Rojas-López M, Amador-Espejo GG. High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties. ULTRASONICS SONOCHEMISTRY 2021; 70:105340. [PMID: 32942167 PMCID: PMC7786567 DOI: 10.1016/j.ultsonch.2020.105340] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/16/2020] [Accepted: 09/03/2020] [Indexed: 05/08/2023]
Abstract
The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1% w/w) was treated with an ultrasound probe (24 kHz, 2 and 4 min, at 50 and 100% amplitude), non HIUS pretreated WPI was used as a control. Coacervation was achieved by mixing WPI and KC dispersions (10 min). Time and amplitude of the sonication treatment had a direct effect on the molecular structure of the protein, FTIR-ATR analysis detected changes on pretreated WPI secondary structure (1600-1700 cm-1) after sonication. CC electrostatic interactions were detected between WPI positive regions, KC sulfate group (1200-1260 cm-1), and the anhydrous oxygen of the 3,6 anhydro-D-galactose (940-1066 cm-1) with a partial negative charge. After ultrasound treatment, a progressive decrease in WPI particle size (nm) was detected. Rheology results showed pseudoplastic behavior for both, KC and CC, with a significant change on the viscosity level. Further, volume increment, stability, and expansion percentages of CC foams were improved using WPI sonicated. Besides, HIUS treatment had a positive effect on the emulsifying properties of the CC, increasing the time emulsion stability percentage. HIUS proved to be an efficient tool to improve functional properties in WPI-KC CC.
Collapse
Affiliation(s)
- Sara A Vargas
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - R J Delgado-Macuil
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - H Ruiz-Espinosa
- Benemérita Universidad Autónoma de Puebla, México, Facultad de Ingeniería Química, Colegio de Ingeniería en Alimentos, 18 Sur y Avenida San Claudio, 72570 Puebla, Mexico
| | - M Rojas-López
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - G G Amador-Espejo
- CONACYT-Centro de Investigación en Biotecnología Aplicada IPN, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala, Mexico.
| |
Collapse
|
39
|
Bhargava N, Mor RS, Kumar K, Sharanagat VS. Advances in application of ultrasound in food processing: A review. ULTRASONICS SONOCHEMISTRY 2021; 70:105293. [PMID: 32750658 PMCID: PMC7786530 DOI: 10.1016/j.ultsonch.2020.105293] [Citation(s) in RCA: 215] [Impact Index Per Article: 71.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/21/2020] [Accepted: 07/26/2020] [Indexed: 05/04/2023]
Abstract
Food processing plays a crucial role in coping up with the challenges against food security by reducing wastage and preventing spoilage. The ultrasound technology has revolutionized the food processing industry with its wide application in various processes, serving as a sustainable and low-cost alternative. This non-destructive technology offers several advantages such as rapid processes, enhanced process efficiency, elimination of process steps, better quality product and retention of product characteristics (texture, nutrition value, organoleptic properties), improved shelf life. This review paper summarizes the various applications of ultrasound in different unit operations (filtration, freezing, thawing, brining, sterilization/pasteurization, cutting, etc.) and specific food divisions (meat, fruits and vegetables, cereals, dairy, etc.) along with, the advantages and drawbacks of the technology. The further scope of industrial implementation of ultrasound has also been discussed.
Collapse
Affiliation(s)
- Nitya Bhargava
- Dept. of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India
| | - Rahul S Mor
- Dept. of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India.
| | - Kshitiz Kumar
- Dept. of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Vijay Singh Sharanagat
- Dept. of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India.
| |
Collapse
|
40
|
Jo YJ, van der Schaaf US. Fabrication and characterization of double (W 1/O/W 2) emulsions loaded with bioactive peptide/polysaccharide complexes in the internal water (W 1) phase for controllable release of bioactive peptide. Food Chem 2020; 344:128619. [PMID: 33234434 DOI: 10.1016/j.foodchem.2020.128619] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 09/13/2020] [Accepted: 11/08/2020] [Indexed: 01/11/2023]
Abstract
The objective of this study was to develop food-grade double emulsions containing bioactive peptide (BP)/polysaccharide (P) complexes and to investigate their thermal stability (e.g., BP release) at different temperatures. The BP/P complexes were formed via electrostatic interactions, and successfully encapsulated into the internal water phase of double emulsions with different oil phases. All emulsions clearly showed temperature dependence during storage. BP/P complex-loaded double emulsions showed higher thermal stability and lower release of encapsulated BP (45 °C: < 1%, 65 °C: < 30%) over time, which effectively prevented BP release within the emulsion system. For the effect of the oil phase, the BP released from double emulsions was in the order of MCT > coconut > canola oil. Thus, we concluded that BP release can be controlled in double emulsions by differently charged polysaccharides and oil types and that BP/P-loaded double emulsions can be utilized as functional ingredients for developing heat-sensitive food products.
Collapse
Affiliation(s)
- Yeon-Ji Jo
- Department of Agriculture Food and Nutritional Science, University of Alberta, T6G 2P5 Alberta, Canada; Animal Resources Research Center, Konkuk University, 05029 Seoul, Republic of Korea.
| | - Ulrike Sabine van der Schaaf
- Institute of Process Engineering in Life Science, Chair for Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany
| |
Collapse
|
41
|
Chen J, Zhang X, Xue S, Xu X. Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties. Int J Biol Macromol 2020; 163:1768-1779. [DOI: 10.1016/j.ijbiomac.2020.09.114] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 09/13/2020] [Accepted: 09/16/2020] [Indexed: 12/17/2022]
|
42
|
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.024] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
43
|
Freitas MLF, Ribeiro APB, Nicoletti VR. Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure. Food Technol Biotechnol 2020; 58:159-172. [PMID: 32831568 PMCID: PMC7416126 DOI: 10.17113/ftb.58.02.20.6210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Research background Emulsion technology is a suitable way of encapsulating, protecting and releasing hydrophobic bioactive compounds for application in food industries, but they are thermodynamically unstable systems. Good results have been achieved for emulsions stabilized by protein-polysaccharide complexes subjected to high-pressure homogenization. Improved stabilization of oil-in-water emulsions results from electrostatic complexes formed between proteins and polysaccharides at pH lower than the protein isoelectric point, which adsorb at the oil-water interface. In addition, polysaccharides contribute to emulsion stability by increasing viscosity of the continuous phase. The aim of this work is to investigate the production of carotenoid-rich buriti oil emulsions using soy protein isolate and high-methoxyl pectin as stabilizers. Experimental approach Using a rotatable central composite experimental design, we assessed the effects of oil content, soy protein isolate/high-methoxyl pectin ratio and homogenization pressure on the stability, droplet size, electrical conductivity, electrical charge, microstructure and rheological behaviour of the emulsions. Results and conclusions An optimized emulsion was produced with 28% buriti oil, 55% soy protein isolate, and homogenization pressure of 380·105 Pa. This emulsion was stable for at least seven days, presenting reduced average droplet size, low electrical conductivity and high modulus of negative charges. The mechanical spectra showed that the emulsion behaved as a viscoelastic gel under oscillatory, non-destructive shearing, whereas shear-thinning behaviour took place under steady shear conditions. Novelty and scientific contribution The optimized buriti oil emulsions stabilized by soy protein isolate and high-methoxyl pectin could be suitable for fat substitution, energy reduction and carotenoid enrichment in food products, such as dairy and bakery products, ice cream, salad sauces and vegetable-based cream.
Collapse
Affiliation(s)
- Mírian Luisa Faria Freitas
- School of Engineering (FAEN), Federal University of Grande Dourados (UFGD), Dourados-Itahum Road Km 12, Cidade Universitária, Dourados, Mato Grosso do Sul, 79.804-970, Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Bertrand Russel Street, Cidade Universitária, Campinas, São Paulo, 13.083-970, Brazil
| | - Vânia Regina Nicoletti
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, 2265 Cristóvão Colombo Street, Jardim Nazareth, São José do Rio Preto, São Paulo, 15.054-000, Brazil
| |
Collapse
|
44
|
Nikbakht Nasrabadi M, Goli SAH, Sedaghat Doost A, Van der Meeren P. Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes. Int J Biol Macromol 2020; 151:116-123. [PMID: 32070736 DOI: 10.1016/j.ijbiomac.2020.02.149] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 01/26/2023]
Abstract
The formation, characterization, and functionality of hybrid nanoparticles based on linseed bio-macromolecules extracted as linseed protein (LP) and linseed gum (LG) from the remaining meal after oil extraction were investigated. The assembly of bioparticles at different protein to polysaccharide ratios as a function of pH was characterized in terms of absorbance measurements, dynamic light scattering and surface charge. The wettability of the assembled particles as well as the plain LP and LG was also determined. By increasing the LG proportion in the bioparticles, both the size of the particles and their contact angle tended to decrease, whereas their zeta potential became more negative over the whole studied pH range. The formed negatively charged particles at pH 3 with a 50:50 LP to LG ratio and a size of approximately 300 nm were selected and their functional properties (solubility, emulsifying and foaming properties) were compared to the individual biopolymers. The interaction between LG and LP was found to modify the functional properties of native LP especially at and around its isoelectric point. The LP-LG particles could be useful for stabilizing plant-based emulsions and foams.
Collapse
Affiliation(s)
- Maryam Nikbakht Nasrabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| |
Collapse
|
45
|
Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105556] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
46
|
Juodeikiene G, Zadeike D, Trakselyte-Rupsiene K, Gasauskaite K, Bartkiene E, Lele V, Viskelis P, Bernatoniene J, Ivanauskas L, Jakstas V. Functionalisation of flaxseed proteins assisted by ultrasonication to produce coatings enriched with raspberries phytochemicals. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109180] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
47
|
Téllez-Morales JA, Hernández-Santo B, Rodríguez-Miranda J. Effect of ultrasound on the techno-functional properties of food components/ingredients: A review. ULTRASONICS SONOCHEMISTRY 2020; 61:104787. [PMID: 31669842 DOI: 10.1016/j.ultsonch.2019.104787] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 08/12/2019] [Accepted: 09/10/2019] [Indexed: 05/24/2023]
Abstract
Ultrasound (US) has been used in many food systems and model systems, such as starch, whey protein concentrates and soy, to modify their chemical and techno-functional properties. At present, the use of ultrasound has yielded diverse results, ranging from potentiating the technological and functional properties of various foods to different operating conditions. Similarly, the results that were obtained vary according to the ultrasonic equipment used and the power, frequency and times of sonication, as well as the characteristics of the food system used. However, not all results have been favourable because US can cause damage to the structure of some food components, such as starch, and affect the technological and functional properties of the food. In the literature, there is little research on the effect of sonication on fibre; this gap in the literature is worrisome because fibre is found in a wide variety of foods and provides health benefits. Such research would represent an opportunity for researchers to make use of this technology for the generation of knowledge and improve the techno-functional properties in fibre, which could benefit the human population and the food industry. In this review, we present current results obtained with US in different treatments affecting processes of strong importance in the food industry, emphasizing the effects in the different model systems.
Collapse
Affiliation(s)
- José A Téllez-Morales
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Victor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico
| | - Betsabé Hernández-Santo
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Victor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico
| | - Jesús Rodríguez-Miranda
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Victor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico.
| |
Collapse
|
48
|
Sedaghat Doost A, Nikbakht Nasrabadi M, Goli SAH, van Troys M, Dubruel P, De Neve N, Van der Meeren P. Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment. Food Res Int 2020; 128:108779. [DOI: 10.1016/j.foodres.2019.108779] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 10/24/2019] [Accepted: 10/26/2019] [Indexed: 11/15/2022]
|
49
|
Electrostatic Interaction between Soy Proteins and Pectin in O/W Emulsions Stabilization by Ultrasound Application. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09625-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
50
|
Liu L, Hao W, Dai X, Zhu Y, Chen K, Yang X. Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1713152] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Lili Liu
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Weiming Hao
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Xiaoning Dai
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Yang Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Ke Chen
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| | - Xiaopan Yang
- College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China
| |
Collapse
|