1
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Chen B, Chen L, Li C, Huang W, Zhao Y, Ai C, Teng H. Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation. ULTRASONICS SONOCHEMISTRY 2024; 109:107024. [PMID: 39146820 DOI: 10.1016/j.ultsonch.2024.107024] [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: 07/02/2024] [Revised: 08/03/2024] [Accepted: 08/08/2024] [Indexed: 08/17/2024]
Abstract
Anthocyanins (AC) are vulnerable to degradation when affected by external factors. The present study employed ultrasound-assisted glycosylation of ovalbumin (OVA) and dextran (Dex) to generate conjugate carrier for AC to improve its stability. The results showed that sonication significantly improved the progression of Maillard reaction to OVA. Compared to traditional glycosylation, ultrasound treatment showed a higher degree of grafting, a lower number of free-SH, and smaller particle size and uniform distribution. The SDS-PAGE results indicated covalent interaction. Intrinsic fluorescence (INF), Fourier transform infrared spectroscopy (FTIR), and Circular dichroism (CD) analysis results suggested that ultrasound-assisted glycosylation altered the OVA structure. The scanning electron microscope (SEM) and X-ray diffractometer (XRD) observed that the ultrasound-assisted complex had a more compact and smoother structure and protein unfolding were better. The protein solubility increased significantly after glycosylation. Thermal gravimetric analysis (TGA) and Differential scanning calorimetry (DSC) indicated that the glycosylated conjugates can significantly improve the thermal stability of AC In addition, the AC showed an improved processing and storage stability when conjugated with glycosylated carrier. The glycosylated protein-anthocyanins complex may help provide new ideas and scientific basis for the development of naturally sourced anthocyanins-relevant products in pharmaceutical and food industry applications.
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Affiliation(s)
- Boyu Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
| | - Chen Li
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
| | - Wanhuan Huang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
| | - Yanan Zhao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
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2
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Tripathi M, Diwan D, Shukla AC, Gaffey J, Pathak N, Dashora K, Pandey A, Sharma M, Guleria S, Varjani S, Nguyen QD, Gupta VK. Valorization of dragon fruit waste to value-added bioproducts and formulations: A review. Crit Rev Biotechnol 2024; 44:1061-1079. [PMID: 37743323 DOI: 10.1080/07388551.2023.2254930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 06/30/2023] [Accepted: 07/10/2023] [Indexed: 09/26/2023]
Abstract
Owing to the increasing worldwide population explosion, managing waste generated from the food sector has become a cross-cutting issue globally, leading to environmental, economic, and social issues. Circular economy-inspired waste valorization approaches have been increasing steadily, generating new business opportunities developing valuable bioproducts using food waste, especially fruit wastes, that may have several applications in energy-food-pharma sectors. Dragon fruit waste is one such waste resource, which is rich in several value-added chemicals and oils, and can be a renewable resource to produce several value-added compounds of potential applications in different industries. Pretreatment and extraction processes in biorefineries are important strategies for recovering value-added biomolecules. There are different methods of valorization, including green extractions and biological conversion approaches. However, microbe-based conversion is one of the advanced technologies for valorizing dragon fruit waste into bioethanol, bioactive products, pharmaceuticals, and other valued products by reusing or recycling them. This state-of-the-art review briefly overviews the dragon fruit waste management strategies and advanced eco-friendly and cost-effective valorization technologies. Furthermore, various applications of different valuable bioactive components obtained from dragon fruit waste have been critically discussed concerning various industrial sectors. Several industrial sectors, such as food, pharmaceuticals, and biofuels, have been critically reviewed in detail.
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Affiliation(s)
- Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya, India
| | - Deepti Diwan
- School of Medicine, Washington University, Saint Louis, MO, USA
| | | | - James Gaffey
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technological University, Kerry, Ireland
| | - Neelam Pathak
- Department of Biochemistry, Dr. Rammanohar Lohia Avadh University, Ayodhya, India
| | - Kavya Dashora
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India
| | - Ashok Pandey
- Centre for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, India
- School of Engineering, University of Petroleum and Energy Studies, Dehradun, India
- Centre for Energy and Environmental Sustainability, Lucknow, India
| | | | - Sanjay Guleria
- Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, Union Territory of Jammu and Kashmir, India
| | - Sunita Varjani
- School of Engineering, University of Petroleum and Energy Studies, Dehradun, India
- School of Energy and Environment, City University of Hon Kong, Kowloon, Hong Kong
| | - Quang D Nguyen
- Department of Bioengineering and Alcoholic Drink Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Vijai K Gupta
- Biorefining and Advanced Materials Research Centre, SRUC, Dumfries, UK
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3
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Hussain Badar I, Wang Z, Chen Q, Liu Q, Ma J, Liu H, Kong B. Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions. Food Chem 2024; 442:138469. [PMID: 38266416 DOI: 10.1016/j.foodchem.2024.138469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 12/30/2023] [Accepted: 01/15/2024] [Indexed: 01/26/2024]
Abstract
Flaxseed-derived diglyceride (DAG)-based Pickering emulsions were fabricated using soy protein isolate (SPI) nanoparticles as stabilizer. The SPI nanoparticles were prepared under the combined action of heating and ultrasound treatment. The SPI nanoparticles exposed to 600 W power exhibited the smallest particle size (133.36 nm) and zeta potential (-34.77 mV). Ultrasonic treatment did not significantly impact the polypeptide chain's primary structure but induced changes in the secondary structure. The Pickering emulsions stabilized with ultrasound-treated SPI nanoparticles showed smaller particle size, lower zeta potential, and improved emulsifying properties. Notably, at 450 W power, these emulsions showed a higher solid-liquid balance, reduced mean square displacement, backscattering fluctuations, and turbiscan stability index. Besides, they displayed a more compact microstructure with smaller droplets. In conclusion, SPI subjected to heating and 450 W ultrasound power resulted in the fabrication of DAG-based Pickering emulsions with enhanced microstructure and stability.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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4
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Ma D, Yang B, Zhao J, Yuan D, Li Q. Advances in protein-based microcapsules and their applications: A review. Int J Biol Macromol 2024; 263:129742. [PMID: 38278389 DOI: 10.1016/j.ijbiomac.2024.129742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.
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Affiliation(s)
- Donghui Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China.
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5
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Yu D, Xing K, Wang N, Wang X, Zhang S, Du J, Zhang L. Effect of dynamic high-pressure microfluidization treatment on soybean protein isolate-rutin non-covalent complexes. Int J Biol Macromol 2024; 259:129217. [PMID: 38184043 DOI: 10.1016/j.ijbiomac.2024.129217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 12/12/2023] [Accepted: 01/02/2024] [Indexed: 01/08/2024]
Abstract
In this investigation, soybean protein isolate-rutin (SPI-RT) complexes were treated using dynamic high-pressure microfluidization (DHPM). The effects of this process on the physicochemical and thermodynamic properties of SPI were investigated at different pressures. Fourier-transform infrared spectroscopy and fluorescence spectroscopy provided evidence that the SPI structure had been altered. The binding of SPI to RT resulted in a decrease in the percentage of α-helices and random curls as well as an increase in the percentage of β-sheets. In particular, the α-helix content decreased from 29.84 % to 26.46 %, the random curl content decreased from 17.45 % to 15.57 %, and the β-sheet content increased from 25.37 % to 26.53 %. Moreover, fluorescence intensity decreased, and the emission peak of the complex was red-shifted by 6 nm, exposing the internal groups. Based on fluorescence quenching analysis, optimal SPI-RT complexation was achieved after 120-MPa DHPM treatment, and molecular docking analysis verified the interaction between SPI and RT. The minimum particle size, maximum absolute potential, and total phenolic content of the complexes were 78.06 nm, 21.4 mV and 74.35 nmol/mg protein, respectively. Furthermore, laser confocal microscopy revealed that the complex particles had the best microstructure. Non-covalent interactions between the two were confirmed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Moreover, the hydrophobicity of the complex particle's surface increased to 16,045 after 120-MPa DHPM treatment. The results of this study suggest that DHPM strongly promotes the improvement of the physicochemical properties of SPI, and provide a theoretical groundwork for further research.
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Affiliation(s)
- Dianyu Yu
- Northeast Agricultural University, Harbin 150030, China.
| | - Kaiwen Xing
- Northeast Agricultural University, Harbin 150030, China.
| | - Ning Wang
- Northeast Agricultural University, Harbin 150030, China
| | - Xu Wang
- Northeast Agricultural University, Harbin 150030, China
| | | | - Jing Du
- Northeast Agricultural University, Harbin 150030, China.
| | - Lili Zhang
- Northeast Agricultural University, Harbin 150030, China.
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6
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Mu J, Hu R, Tang Y, Dong W, Zhang Z. Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability. Int J Biol Macromol 2024; 256:128064. [PMID: 37967606 DOI: 10.1016/j.ijbiomac.2023.128064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 09/20/2023] [Accepted: 11/10/2023] [Indexed: 11/17/2023]
Abstract
This study developed a combination method between protein-polysaccharide complex coacervation and freezing drying for the preparation of green coffee oil (GCO) encapsulated powders. Different combinations of soy protein isolate, sodium caseinate, sodium carboxymethylcellulose, and sodium alginate were utilised as wall materials. The occurrence of complexation between the biopolymers were compared to the final emulsion of the individual protein and confirmed by fourier transform infrared spectrometry and X-ray diffraction. The mean diameter and estimated PDI of GCO microcapsules were 72.57-295.00 μm and 1.47-2.02, respectively. Furthermore, the encapsulation efficiency of GCO microcapsules was between 61.47 and 90.01 %. Finally, oxidation kinetics models of GCO and its microcapsules demonstrated that the zero-order model of GCO microcapsules was found to have a higher fit, which could better reflect the quality changes of GCO microcapsules during storage. Different combinations of proteins and polysaccharides exhibited effective oxidative stability against single proteins because of polysaccharide addition. This research revealed that soy protein isolate, sodium caseinate combined with polysaccharides can be used as a promising microencapsulating agent for microencapsulation of GCO, especially with sodium carboxymethylcellulose and sodium alginate, and provided useful information for the potential use of GCO in the development of powder food.
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Affiliation(s)
- Jingyi Mu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Yumei Tang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China.
| | - Zhenzhen Zhang
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China.
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7
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Wang T, Wang N, Wang M, Wang L, Shi Y, Du J, Yu D. Theoretical exploration and experimental regulation of the degradation of Δ 9-tetrahydrocannabinol in hemp seed oil by density functional theory. Food Res Int 2023; 170:112996. [PMID: 37316068 DOI: 10.1016/j.foodres.2023.112996] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/13/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023]
Abstract
Δ9-tetrahydrocannabinol (Δ9-THC) in hemp seed oil is a psychoactive cannabinoid, and the content of Δ9-THC can be reduced. Density functional theory (DFT) was used to simulate the degradation path of Δ9-THC, and the ultrasonic treatment was used to degrade the Δ9-THC in hemp seed oil. Results found that the reaction of Δ9-THC degradation to cannabinol (CBN) was a spontaneous exothermic reaction, which required a certain amount of external energy to initiate reaction process. Through the surface electrostatic potential analysis, the minimum value of electrostatic potential of Δ9-THC was -37.68 kcal/mol, and the maximum value was 40.98 kcal/mol. The frontier molecular orbitals analysis found that the energy level difference of Δ9-THC was lower than that of CBN, indicating that the reactivity of Δ9-THC was stronger. The degradation process of Δ9-THC could be divided into two stages, which needed to cross the reaction energy barriers of 3197.40 and 3087.24 kJ/mol, respectively. Ultrasonic treatment was used to degrade Δ9-THC standard solution, it was found that Δ9-THC can be effectively degraded into CBN through intermediate. Subsequently, ultrasonic technology was applied to hemp seed oil, under the conditions of ultrasonic power 150 W and ultrasonic time 21 min, the Δ9-THC was degraded to 10.00 mg/kg.
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Affiliation(s)
- Tong Wang
- Northeast Agricultural University, Harbin 150030, China
| | - Ning Wang
- Northeast Agricultural University, Harbin 150030, China
| | - Minghao Wang
- Northeast Agricultural University, Harbin 150030, China
| | - Liqi Wang
- Harbin University of Commerce, Harbin 150028, China
| | - Yongge Shi
- Jiusan Grain and Oil Industrial Group Co., Ltd, Harbin 150090, China
| | - Jing Du
- Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- Northeast Agricultural University, Harbin 150030, China.
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8
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Wang T, Wang N, Dai Y, Yu D, Cheng J. Interfacial adsorption properties, rheological properties and oxidation kinetics of oleogel-in-water emulsion stabilized by hemp seed protein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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9
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Construction of hemp seed protein isolate-phosphatidylcholine stablized oleogel-in-water gel system and its effect on structural properties and oxidation stability. Food Chem 2023; 404:134520. [DOI: 10.1016/j.foodchem.2022.134520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 09/14/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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10
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Guo Y, Wang M, Xing K, Pan M, Wang L. Covalent binding of ultrasound-treated japonica rice bran protein to catechin: Structural and functional properties of the complex. ULTRASONICS SONOCHEMISTRY 2023; 93:106292. [PMID: 36669429 PMCID: PMC9868872 DOI: 10.1016/j.ultsonch.2023.106292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/25/2022] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
Due to the existence of many disulfide bonds in japonica rice bran protein (JRBP) molecules, their solubility is poor, which seriously affects other functional properties. To improve the functional characteristics of JRBP molecules, they were processed by ultrasound technology, and JRBP-catechin (CC) covalent complex was prepared. The structural and functional properties of indica and japonica rice bran proteins and their complexes were compared; furthermore, the changes in the structural and functional properties of JRBP-CC under different ultrasound conditions were investigated. The results showed that compared with indica rice bran protein (IRBP), the secondary structure of JRBP-CC was very different, the water holding capacity (WHC) was higher, and the emulsification performance was better. Different ultrasound conditions had different effects on the functional properties of JRBP-CC. When the ultrasound power was 200 W, the λmax redshift of the JRBP-CC complex was the most significant, the particle size was the smallest, the absolute value of the zeta potential was the largest, and the hydrophobicity and microstructure of the JRBP-CC complex were the best. Concurrently, the maximum WHC and oil holding capacity (OHC) of JRBP-CC under these conditions were 7.54 g/g and 6.87 g/g, respectively. Moreover, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were 210 m2/g and 47.8 min, respectively, and the scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ABTS+ were 71.96 % and 80.07 %, respectively.
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Affiliation(s)
- Yanfei Guo
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Minghao Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kaiwen Xing
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingzhe Pan
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Food Science, Harbin University of Commerce, Harbin 150000, China
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11
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Li J, Wang S, Wang H, Cao W, Lin H, Qin X, Chen Z, Gao J, Wu L, Zheng H. Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W 1/O/W 2 double emulsion. ULTRASONICS SONOCHEMISTRY 2023; 92:106282. [PMID: 36584561 PMCID: PMC9830313 DOI: 10.1016/j.ultsonch.2022.106282] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/16/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, its effect on the underlying stability of low-molecular-weight oyster peptides (LOPs) functional-nutrition W1/O/W2 double emulsion has not been reported. The effects of different ultrasonic power (50, 75, 100, 125, and 150 W) on the stability of double emulsions and the ability to mask the fishy odor of LOPs were investigated. Low ultrasonic power (50 W and 75 W) treatment failed to form a well-stabilized double emulsion, and excessive ultrasound treatment (150 W) destroyed its structure. At an ultrasonic power of 125 W, smaller particle-sized double emulsion was formed with more uniform distribution, more whiteness, and a lower viscosity coefficient. Meanwhile, the cavitation effect generated by 125 W ultrasonic power improved storage, and oxidative stabilities, emulsifying properties of double emulsion by reducing the droplet size and improved sensorial acceptability by masking the undesirable flavor of LOPs. The structure of the double emulsion was further confirmed by optical microscopy and confocal laser scanning microscopy. The ultrasonic-assisted treatment is of potential value for the industrial application of double emulsion in functional-nutrition foods.
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Affiliation(s)
- Jinzhen Li
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shuo Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hua Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Wenhong Cao
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Haisheng Lin
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xiaoming Qin
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zhongqin Chen
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jialong Gao
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Leiyan Wu
- College of Food Science and Engineering, Jiangxi Agricultural University, Jiangxi 330045, China.
| | - Huina Zheng
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
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12
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Rodríguez-Cortina A, Rodríguez-Cortina J, Hernández-Carrión M. Obtention of Sacha Inchi ( Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization. Foods 2022; 11:foods11243950. [PMID: 36553691 PMCID: PMC9777982 DOI: 10.3390/foods11243950] [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: 11/17/2022] [Revised: 11/30/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64-1.76) and water activity (0.03-0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90-70.18%) compared to freeze-dried ones (60.02-60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.
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Affiliation(s)
- Aureliano Rodríguez-Cortina
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Jader Rodríguez-Cortina
- Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria—Agrosavia, Mosquera 250047, Colombia
| | - María Hernández-Carrión
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
- Correspondence: ; Tel.: +57-1339-49-49 (ext. 1802)
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13
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Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods 2022; 11:foods11233896. [PMID: 36496706 PMCID: PMC9736135 DOI: 10.3390/foods11233896] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022] Open
Abstract
To provide a strategy for improving the stability of rice bran protein emulsion (RBPE), rice bran proteins (RBPs) with different oxidation extents were prepared from fresh rice bran (RB) stored for different times (0, 1, 3, 5, 10 d), and RBPE was prepared with ultrasonic treatment. The ultrasonic conditions were optimized according to the results of the RBPE’s stability (when RB stored for 0, 1, 3, 5, 10 d, the optimal ultrasonic treatment conditions of RBPE were 500 w and 50 min, 400 w and 30 min, 400 w and 30 min, 300 w and 20 min, 500 w and 50 min, respectively). Additionally, the structural characteristics and the flexibility of RBPE interface protein were characterized, and the results showed that compared with native protein and excessive oxidized protein, the unfolded structure content and flexibility of interface protein of RBPE prepared by moderate oxidized protein under optimal ultrasonic intensity was higher. Furthermore, the correlation analysis showed that the RBPE stability was significantly correlated with the structural characteristics and flexibility of the RBPE interface protein (p < 0.05). In summary, ultrasonic treatment affected the interface protein’s structural characteristics and flexibility, improving the stability of RBPE prepared from oxidized RBP.
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14
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Wang T, Wang N, Yu Y, Yu D, Xu S, Wang L. Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108330] [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]
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15
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Chen X, Dai Y, Huang Z, Zhao L, Du J, Li W, Yu D. Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties. ULTRASONICS SONOCHEMISTRY 2022; 89:106157. [PMID: 36088895 PMCID: PMC9474918 DOI: 10.1016/j.ultsonch.2022.106157] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/29/2022] [Accepted: 09/01/2022] [Indexed: 05/26/2023]
Abstract
This study investigated the effects of different ultrasonic power and ultrasonic time on the structure and emulsifying properties of pea protein isolate (PPI)-arabinose conjugates. An examination of the absorbance and color development of PPI-d-arabinose (Ara) conjugates found that compared with traditional heating, the degree of glycosylation of protein reached the maximum when the ultrasonic treatment power was 150 and the treatment time was 30 min. Structural analysis revealed that the content of disordered structures (β-turn and random coil) of the protein conjugates increased, the maximum emission wavelength of the fluorescence spectrum was red-shifted, and the UV second-order derivative values decreased. The protein structure unfolded, exposing more hydrophobic groups on the molecular surface. Ultrasonic treatment improved the emulsification of protein conjugates. The emulsifying activity index (EAI) increased to 19.7 and 19.3 m2/g, and the emulsifying stability index (ESI) also increased. The contact angle and zeta potential also demonstrate that ultrasonic power has a positive effect on emulsion stability. Based on examining the thermal stability of the emulsion, the ultrasonic treatment increased the thermal denaturation resistance of the protein. This result confirms that mild sonication can increase the degree of glycosylation reaction and improve the emulsification properties of protein-Ara conjugates, providing a theoretical basis for developing foods with excellent emulsification properties.
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Affiliation(s)
- Xing Chen
- Northeast Agricultural University, Harbin, 150030, China
| | - Yajie Dai
- Northeast Agricultural University, Harbin, 150030, China
| | - Zhe Huang
- Northeast Agricultural University, Harbin, 150030, China
| | - Linwei Zhao
- Northeast Agricultural University, Harbin, 150030, China
| | - Jing Du
- Northeast Agricultural University, Harbin, 150030, China
| | - Wei Li
- Northeast Agricultural University, Harbin, 150030, China
| | - Dianyu Yu
- Northeast Agricultural University, Harbin, 150030, China
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16
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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]
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17
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Peng F, Jin Y, Wang K, Wang X, Xiao Y, Xu H. Glycosylated Zein Composite Nanoparticles for Efficient Delivery of Betulinic Acid: Fabrication, Characterization, and In Vitro Release Properties. Foods 2022; 11:foods11172589. [PMID: 36076775 PMCID: PMC9455462 DOI: 10.3390/foods11172589] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/12/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Betulinic acid (BA) has anti-inflammatory, antioxidative stress, and antitumor activities, but BA bioavailability is low due to its poor water solubility and short half-life. This study aimed to construct a BA delivery system to improve its utilization in vitro. Glycosylated zein (G-zein) was prepared using the wet heating method, and BA-loaded zein composite nanoparticles were prepared using the antisolvent method. Compared to zein, G-zein had the advantages of higher solubility and lower surface hydrophobicity. The encapsulation efficiency of G-zein@BA reached over 80% when the BA concentration was 1 mg/mL. Compared to zein@BA nanoparticles, G-zein@BA was characterized by smaller droplets, higher encapsulation efficiency, and a more stable morphology. The sustained release and solubility of G-zein@BA nanoparticles were also superior to those of zein@BA. Compared with free BA, the dispersions of zein@BA and G-zein@BA nanoparticles in water increased 2.27- and 2.91-fold, respectively. In addition, zein@BA and G-zein@BA nanoparticles markedly inhibited the proliferation of HepG2 cells. This study provides new insights into the structural properties and antitumor activity of BA composite nanoparticles to aid in the development of zein particles as functional materials to deliver bioactive compounds.
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Affiliation(s)
- Fei Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yu Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaojing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yaqing Xiao
- Food Processing Research Institute, Anhui Engineering Laboratory for Agro-Products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
- Correspondence: (Y.X.); (H.X.)
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Correspondence: (Y.X.); (H.X.)
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18
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Li N, Wang T, Yang X, Qu J, Wang N, Wang L, Yu D, Han C. Effect of high-intensity ultrasonic treatment on the emulsion of hemp seed oil stabilized with hemp seed protein. ULTRASONICS SONOCHEMISTRY 2022; 86:106021. [PMID: 35512585 PMCID: PMC9077534 DOI: 10.1016/j.ultsonch.2022.106021] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 03/10/2022] [Accepted: 04/28/2022] [Indexed: 05/27/2023]
Abstract
In this study, hemp seed oil (HSO) emulsions stabilized with hemp seed protein (HPI) were prepared and treated with high intensity ultrasonic (HIU). The effects of different treatment powers (0, 150, 300, 450, 600 W) on the properties, microstructure and stability of emulsions were investigated. HIU-treated emulsions showed improved emulsifying activity index and emulsifying stability index, reduced particle size, and increased absolute values of ζ-potential, with the extreme points of these indices occurring at a treatment power of 450 W. Here, the emulsion showed the best dispersion and the smallest particle size in fluorescence microscopy observation, with the highest adsorbed protein content (30.12%), and the highest tetrahydrocannabinol (THC) retention rate (87.64%). The best thermal and oxidative stability of the emulsions were obtained under HIU treatment with a power of 450 W. The D43 and the peroxide values (POV) values after 30 d storage were the smallest at 985.74 ± 64.89 nm and 4.6 μmol/L, respectively. Therefore, 450 W was optimal HIU power to effectively improve the properties of HPI-stabilized HSO emulsion and promote the application of HSO and its derivatives in food processing production.
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Affiliation(s)
- Na Li
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinrun Yang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiayao Qu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ning Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Cuiping Han
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
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19
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Rezvankhah A, Emam‐Djomeh Z, Safari M, Salami M, Askari G. Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Amir Rezvankhah
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
| | - Zahra Emam‐Djomeh
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
- Center of Excellence in Biothermodynamics University of Tehran Tehran Iran
| | - Mohammad Safari
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
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20
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Yu Y, Wang T, Gong Y, Wang W, Wang X, Yu D, Wu F, Wang L. Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine. ULTRASONICS SONOCHEMISTRY 2022; 83:105945. [PMID: 35149379 PMCID: PMC8841881 DOI: 10.1016/j.ultsonch.2022.105945] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/30/2022] [Accepted: 02/03/2022] [Indexed: 05/24/2023]
Abstract
In this study, the three-dimensional network system formed by rice bran wax (RBW) was used as the internal structure, and the external structure formed by soybean protein isolate (SPI) and phosphatidylserine (PS) was added on the basis of the internal structure to prepare walnut oil oleogel (SPI-PS-WOG). Ultrasonic treatment was applied to the mixed solution to make SPI-PS-WOG, on the basis, the effects of ultrasonic treatment on SPI-PS-WOG were investigated. The results showed that both β and β' crystalline forms were present in all SPI-PS-WOG samples. When the ultrasonic power was 450 W, the first weight loss peak in the thermogravimetric (TGA) curve appeared at 326 °C, which was shifted to the right compared to the peak that occurred when the ultrasonic power was 0 W, indicating that the thermal stability of the SPI-PS-WOG was improved by the ultrasonic treatment. Moreover, when the ultrasonic power was 450 W, the oil holding capacity (OHC) reached 95.3 %, which was the best compared with other groups. Both confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) showed that the ultrasonic treatment of appropriate power succeeded in making the SPI-PS-WOG samples more evenly dispersed in the internal structure and denser in the external structure. In terms of oxidative stability, it was found that the peroxide value of SPI-PS-WOG remained at 9.8 mmol/kg oil for 50 days under 450 W ultrasonic power treatment, which was significantly improved compared with liquid walnut oil (WO). These results provide a new idea for the preparation of oleogels, and also lay a theoretical foundation for the application of ultrasonic treatment in oleogels.
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Affiliation(s)
- Yingjie Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuhang Gong
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weining Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xue Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Fei Wu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
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21
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Liu B, Li DY, Wu ZX, Yang WJ, Zhou DY, Zhu BW. Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage. ULTRASONICS SONOCHEMISTRY 2022; 82:105883. [PMID: 34952344 PMCID: PMC8799608 DOI: 10.1016/j.ultsonch.2021.105883] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/09/2021] [Accepted: 12/18/2021] [Indexed: 06/14/2023]
Abstract
The combined effects of ultrasound and the antioxidants of bamboo leaves (AOB) on the quality maintenance of the adductor muscle of scallops (AMSs) during cold storage was investigated. Ultrasound power at 350 W coupled with AOB solution (2% w/v) (UAOB-350) was applied to treat the AMSs according to Taylor diagram analysis. The microstructure, oxidative changes (lipid and protein oxidation), total numbers of colonies, total volatile basic nitrogen, and texture of the AMSs during 6 days of cold storage were analysed. The results indicated that UAOB-350 treatment could effectively retard protein and lipid oxidation and bacterial growth and maintain better microstructure and texture characteristics than AOB solution treatment alone, prolonging the shelf life of the AMSs by 2 days during storage at 4 °C. These results indicate that the UAOB-350 combination method has promising potential to maintain the quality and extend the shelf life of AMSs during cold storage.
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Affiliation(s)
- Bing Liu
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing 401331, PR China
| | - De-Yang Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Zi-Xuan Wu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Wen-Jian Yang
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing 401331, PR China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
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22
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Li X, Zhang ZH, Qiao J, Qu W, Wang MS, Gao X, Zhang C, Brennan CS, Qi X. Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin. ULTRASONICS SONOCHEMISTRY 2022; 82:105897. [PMID: 34990969 PMCID: PMC8799603 DOI: 10.1016/j.ultsonch.2021.105897] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/25/2021] [Indexed: 05/24/2023]
Abstract
Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound method to increase the physicochemical properties of betalains microcapsules. The encapsulation efficiency of the betalains was above 79%, and the particle size and Zeta potential values were 275.46 nm and -29.01 mV, respectively. Compared to the control sample, onset temperature and DPPH free radical scavenging of betalains microcapsules under the modest ultrasound treatment (200 W, 5 min) was increased by 1.6 °C and 12.24%, respectively. This increase could be due to the ability of ultrasonification to create interactions between maltodextrin and betalains (as evidenced by FT-IR). Therefore, modest ultrasound treatment can be used for microcapsulation to improve the stability of betalains, and then expand the application of betalains in heat processed food field.
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Affiliation(s)
- Xiaolan Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiaqi Qiao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Man-Sheng Wang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, 348 West XianJiahu Road, Changsha 410205, China
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunsheng Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | | | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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23
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Wang T, Wang N, Li N, Ji X, Zhang H, Yu D, Wang L. Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion. ULTRASONICS SONOCHEMISTRY 2022; 82:105871. [PMID: 34915255 PMCID: PMC8683769 DOI: 10.1016/j.ultsonch.2021.105871] [Citation(s) in RCA: 54] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 12/06/2021] [Accepted: 12/09/2021] [Indexed: 05/07/2023]
Abstract
In this study, an emulsion stabilized by soy protein isolate (SPI)-pectin (PC) complexes was prepared to investigate the effects of high-intensity ultrasound (HIU) treatment (150-600 W) on the physicochemical properties, microstructure, and stability of emulsions. The results found that the emulsion treated at 450 W showed the best emulsion stability index (ESI) (25.18 ± 1.24 min), the lowest particle size (559.82 ± 3.17 nm), the largest ζ-potential absolute value (16.39 ± 0.18 mV), and the highest adsorbed protein content (27.31%). Confocal laser scanning microscopy (CLSM) and atomic force microscopy (AFM) revealed that the emulsion aggregation was significantly improved by ultrasound treatment, and the average roughness value (Rq) was the smallest (10.3 nm) at 450 W. Additionally, HIU treatment reduced the interfacial tension and apparent viscosity of the emulsion. Thermal stability was best when the emulsion was treated at 450 W, D43 was minimal (907.95 ± 31.72 nm), and emulsion separation also improved. Consequently, the creaming index (CI) was significantly decreased compared to the untreated sample, indicating that the storage stability of the emulsion was enhanced.
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Affiliation(s)
- Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ning Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Na Li
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaorui Ji
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongwei Zhang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
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24
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Wang N, Zhou X, Wang W, Wang L, Jiang L, Liu T, Yu D. Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex. ULTRASONICS SONOCHEMISTRY 2021; 80:105808. [PMID: 34737159 PMCID: PMC8567442 DOI: 10.1016/j.ultsonch.2021.105808] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 05/16/2023]
Abstract
In this study, a soy protein isolate (SPI)-pectin (PC) complex was prepared, and the effects of different high intensity ultrasound (HIU) powers on the structure and solubility of the complex were studied. Fourier transform infrared (FTIR) spectroscopy analysis exhibited that with increasing HIU power, the α-helix content of the SPI in the complex was significantly reduced, and the random coil content increased; however, an opposite trend appeared after higher power treatments. Fluorescence spectra showed that HIU treatment increased the fluorescence intensity of the complex, and the surface hydrophobicity was increased. The trend of the protein structure studied by Raman spectroscopy was similar to that of FTIR and fluorescence spectroscopy. When the HIU treatment was performed for 15 min and at 450 W power, the particle size of the complex was 451.85 ± 2.17 nm, and the solubility was 89.04 ± 0.19 %, indicating that the HIU treatment caused the spatial conformation of the protein to loosen and improved the functional properties of the complex. Confocal laser scanning microscopy (CLSM) revealed that the complex after HIU treatment exhibited improved dispersibility in water and smaller particle size. Gel electrophoresis results indicated that HIU treatment did not affect the protein subunits of the complex. Therefore, the selection of a suitable HIU treatment power can effectively improve the structural properties and solubility of SPI in the complex, and promote the application of the SPI-PC complex in food processing and industries.
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Affiliation(s)
- Ning Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Zhou
- 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
| | - Tianyi Liu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
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25
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Koduri RG, Pagadala R, Boodida S, Varala R. Ultrasound Promoted Synthesis of 2-Amino-4-H-Pyranoquinolines Using Sulphated Tin Oxide as a Catalyst. Polycycl Aromat Compd 2021. [DOI: 10.1080/10406638.2021.1992456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ramesh Goud Koduri
- Chemistry Division, H&S Department, CVR College of Engineering, Ibrahimpatnam, Hyderabad, India
| | - Ramakanth Pagadala
- Chemistry Division, H&S Department, CVR College of Engineering, Ibrahimpatnam, Hyderabad, India
| | | | - Ravi Varala
- Scrips Pharma, Mallapur, Hyderabad, Telangana, India
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