1
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Holey S, Nayak RR. Harnessing Glycolipids for Supramolecular Gelation: A Contemporary Review. ACS OMEGA 2024; 9:25513-25538. [PMID: 38911776 PMCID: PMC11190938 DOI: 10.1021/acsomega.4c00958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/12/2024] [Accepted: 05/17/2024] [Indexed: 06/25/2024]
Abstract
Within the scope of this review, our exploration spans diverse facets of amphiphilic glycolipid-based low-molecular-weight gelators (LMWGs). This journey explores glycolipid synthesis, self-assembly, and gelation with tailorable properties. It begins by examining the design of glycolipids and their influence on gel formation. Following this, a brief exploration of several gel characterization techniques adds another layer to the understanding of these materials. The final section is dedicated to unraveling the various applications of these glycolipid-based supramolecular gels. A meticulous analysis of available glycolipid gelators and their correlations with desired properties for distinct applications is a pivotal aspect of their investigation. As of the present moment, there exists a notable absence of a review dedicated exclusively to glycolipid gelators. This study aims to bridge this critical gap by presenting an overview that provides novel insights into their unique properties and versatile applications. This holistic examination seeks to contribute to a deeper understanding of molecular design, structural characteristics, and functional applications of glycolipid gelators by offering insights that can propel advancements in these converging scientific disciplines. Overall, this review highlights the diverse classifications of glycolipid-derived gelators and particularly emphasizes their capacity to form gels.
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Affiliation(s)
- Snehal
Ashokrao Holey
- Department
of Oils, Lipid Science and Technology, CSIR-Indian
Institute of Chemical Technology, Hyderabad 500 007, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Rati Ranjan Nayak
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
- CSIR-Institute
of Minerals and Materials Technology, Bhubaneswar 751013, Odisha, India
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2
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Qiao X, Liu F, Kong Z, Yang Z, Dai L, Wang Y, Sun Q, McClements DJ, Xu X. Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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3
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Whey protein isolate/flavor cinnamaldehyde conjugates prepared by different methods and the stabilization effects on β-carotene-loaded emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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4
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Xiong C, Cao X, Zhao X, Yang S, Huang J, Feng Y, Yu G, Li J. Stability and photo demulsification of oil-in-seawater Pickering emulsion based on Fe3+ induced amphiphilic alginate. Carbohydr Polym 2022; 289:119399. [DOI: 10.1016/j.carbpol.2022.119399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 03/18/2022] [Accepted: 03/19/2022] [Indexed: 11/02/2022]
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5
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Cao M, Zhang X, Zhu Y, Liu Y, Ma L, Chen X, Zou L, Liu W. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107606] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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6
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Abdullah, Liu L, Javed HU, Xiao J. Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review. Front Nutr 2022; 9:890188. [PMID: 35656162 PMCID: PMC9152362 DOI: 10.3389/fnut.2022.890188] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 03/25/2022] [Indexed: 11/13/2022] Open
Abstract
Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Lang Liu
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
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7
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Lin F, Zhao X, Yang S, He F, Qin W, Gong H, Yu G, Feng Y, Li J. Interfacial regulation and visualization of Pickering emulsion stabilized by Ca2+-triggered amphiphilic alginate-based fluorescent aggregates. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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8
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Cui H, Liu Q, McClements DJ, Li B, Liu S, Li Y. Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing. Foods 2021; 10:1868. [PMID: 34441645 PMCID: PMC8394555 DOI: 10.3390/foods10081868] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/06/2021] [Accepted: 08/09/2021] [Indexed: 01/15/2023] Open
Abstract
Protein-stabilized emulsions tend to be susceptible to droplet aggregation in the presence of high ionic strengths or when exposed to acidic gastric conditions due to a reduction of the electrostatic repulsion between the protein-coated droplets. Previously, we found that incorporating cinnamaldehyde into the oil phase improved the resistance of whey protein isolate (WPI)-stabilized emulsions against aggregation induced by NaCl, KCl and CaCl2. In the current study, we aimed to establish the impact of cinnamaldehyde on the tolerance of WPI-stabilized emulsions to high salt levels during food processing and to gastric conditions. In the absence of cinnamaldehyde, the addition of high levels of monovalent ions (NaCl and KCl) to WPI-emulsions cause appreciable droplet aggregation, with the particle sizes increasing from 150 nm to 413 nm and 906 nm in the presence of NaCl and KCl, respectively. In contrast, in the presence of 30% cinnamaldehyde in the oil phase, the WPI-emulsions remained stable to aggregation and the particle size of emulsions kept within 200 nm over a wide range of salt concentrations (0-2000 mM). Divalent counter-ions promoted droplet aggregation at lower concentrations (≤20 mM) than monovalent ones, which was attributed to ion-binding and ion-bridging effects, but the salt stability of the WPI emulsions was still improved after cinnamaldehyde addition. The incorporation of cinnamaldehyde into the oil phase also improved the resistance of the WPI-coated oil droplets to aggregation in simulated gastric fluids (pH 3.1-3.3). This study provides a novel way of improving the resistance of whey-protein-stabilized emulsions to aggregation at high ionic strengths or under gastric conditions.
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Affiliation(s)
- Huanhuan Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (H.C.); (Q.L.); (B.L.); (S.L.)
| | - Qihang Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (H.C.); (Q.L.); (B.L.); (S.L.)
| | | | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (H.C.); (Q.L.); (B.L.); (S.L.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- Functional Food Engineering &Technology Research Center of Hubei Province, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (H.C.); (Q.L.); (B.L.); (S.L.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- Functional Food Engineering &Technology Research Center of Hubei Province, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (H.C.); (Q.L.); (B.L.); (S.L.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- Functional Food Engineering &Technology Research Center of Hubei Province, Wuhan 430070, China
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9
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Zhao R, Fu W, Chen Y, Li B, Liu S, Li Y. Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels. Food Chem 2021; 366:130602. [PMID: 34314934 DOI: 10.1016/j.foodchem.2021.130602] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 06/30/2021] [Accepted: 07/12/2021] [Indexed: 11/27/2022]
Abstract
The effect of cinnamaldehyde (CA) on the structure and properties of whey protein isolate (WPI) was investigated. The resultant WPI/CA complex was used as stabilizer to form emulsions and emulsion gels, which were used for the delivery and protection of β-carotene. The particle size and hydrophobicity of WPI solution increased and then decreased with the addition of CA. Circular dichroism showed that CA mainly changed the secondary structure of WPI, with increasing β-fold content from 47.2% to 72.9%. The fluorescence spectra showed that both tryptophan and tyrosine in WPI were involved in the interaction with CA. WPI/CA complex as the stabilizer could form the stable emulsions and emulsion gels, which showed better protection effect on β-carotene, and helped enhance its bioaccessibility. The knowledge provides insights into the development of new multifunctional food ingredients and the enhancement of protein modification in food system.
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Affiliation(s)
- Runan Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Weiting Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China; School of Materials and Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China.
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10
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Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism. Food Chem 2021; 355:129650. [PMID: 33799245 DOI: 10.1016/j.foodchem.2021.129650] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 02/25/2021] [Accepted: 03/16/2021] [Indexed: 11/21/2022]
Abstract
In this study, structural characteristics and formation mechanism of Mesona chinensis polysaccharide (MCP)-whey protein isolate (WPI) gels including group and molecular changes, intermolecular forces, crystallinity, and moisture migration were investigated under pH shifting conditions. Results showed that MCP and WPI formed a stable gel at pH 10. The free sulfhydryl groups and surface hydrophobicity of the MCP-WPI gels increased with the increasing pH. Hydrophobic and hydrogen bond interactions were the main molecular forces involved in the MCP-WPI gels, and electrostatic interactions and disulfide bonds played a complementary role. The pH conditions evidently influenced the secondary conformational structure of MCP-WPI gels. Molecular weight and X-ray diffraction (XRD) analysis indicated the formation of a hypocrystalline complex with molecular interaction. In addition, low-field magnetometry (LF-NMR) results showed that the T2 values decreased with increasing pH, indicating that water and gel matrix had the highest interactions at pH 10.
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11
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Deng Z, Wang S, Pei Y, Zhou B, Li J, Hou X, Li B, Liang H. Tuning of Molecular Interactions between Zein and Tannic Acid to Modify Sunflower Sporopollenin Exine Capsules: Enhanced Stability and Targeted Delivery of Bioactive Macromolecules. ACS APPLIED BIO MATERIALS 2021; 4:2686-2695. [PMID: 35014307 DOI: 10.1021/acsabm.0c01623] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
There are multiple obstacles for the storage and digestion of orally administered bioactive macromolecules. This study developed a low-cost and sustained-release delivery system (sporopollenin exine capsules with zein/tannic acid modification) of proteins with excellent storage stability, and at the same time provided insights into the sustained-release mechanism through exploring the interaction between zein and tannic acid (TA). β-Galactosidase (β-Gal) was utilized as a model protein and loaded into sporopollenin exine capsules (SECs), which were then coated with the zein/TA system. Under the optimized zein/TA conditions, the zein/TA system showed better performance than the zein alone system in the sustained release of β-Gal, with the residual activity of about 70.26% after 24 h of simulated digestion. Evaluation of the storage stability demonstrated a β-Gal residual activity of nearly 90% for 28 days at 25 °C. Additionally, FTIR analysis demonstrated that the stability of the zein/TA system depends on both hydrogen bonding and certain covalent bonding through the Schiff-base reaction, and the sustained release is regulated by the bonding strength.
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Affiliation(s)
- Ziyu Deng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Shishuai Wang
- College of Culinary and Food Engineering, Wuhan Business University, Wuhan 430056, China
| | - Yaqiong Pei
- College of Culinary and Food Engineering, Wuhan Business University, Wuhan 430056, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education; National "111" Center for Cellular Regulation and Molecular Pharmaceutics; Hubei Key Laboratory of Industrial Microbiology; School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Xinyao Hou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.,Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430068, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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12
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Hu S, Wu J, Zhu B, Du M, Wu C, Yu C, Song L, Xu X. Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound. ULTRASONICS SONOCHEMISTRY 2021; 70:105294. [PMID: 32759019 PMCID: PMC7786637 DOI: 10.1016/j.ultsonch.2020.105294] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 06/30/2020] [Accepted: 07/26/2020] [Indexed: 05/05/2023]
Abstract
Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize the interface of soybean oil and water. Then, the microstructure and the stabilization mechanism of the formed emulsion gel were evaluated by cryo-SEM, CLSM, zeta potential, rheological measurements, and FTIR. Besides, the particle diameter was measured to be around 5 μm. The results of CLSM indicated that the emulsion gel was the oil-in-water type. The emulsion gel exhibited gel-like viscoelastic behavior even at a low concentration of dAKP due to the formation of a rigid particle network while the rheological behavior of the emulsion gel was significantly affected by the concentration of dAKP. The stabilization of the emulsion gel can be maintained by space steric hindrance and hydrophobic interactions between particles in the emulsion gel system.
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Affiliation(s)
- Sijie Hu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Jianhai Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Cuiping Yu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Liang Song
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
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13
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Geng M, Hu T, Zhou Q, Taha A, Qin L, Lv W, Xu X, Pan S, Hu H. Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14786] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Mengjie Geng
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Tan Hu
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Qi Zhou
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences Wuhan Hubei430062China
| | - Ahmed Taha
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
- Department of Food Science Faculty of Agriculture (Saba Basha) Alexandria University Alexandria21531Egypt
| | - Lang Qin
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Wenhui Lv
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Xiaoyun Xu
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Siyi Pan
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Hao Hu
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
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14
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Sekhar KPC, Swain DK, Holey SA, Bojja S, Nayak RR. Unsaturation and Polar Head Effect on Gelation, Bioactive Release, and Cr/Cu Removal Ability of Glycolipids. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:3080-3088. [PMID: 32134673 DOI: 10.1021/acs.langmuir.0c00349] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Designing of multifunctional soft and smart materials from natural sources is a useful strategy for producing safer chemicals having potential applications in biomedical research and pharmaceutical industries. Herein, eight glycolipids with variation in unsaturation of hydrophobic tail and polar headgroup size were designed. The effect of unsaturation in the tail group and headgroup size on gelation ability, and mechanical and thermal stability of glycolipid hydro/organogels was studied to understand structure and property relationship. Glycolipids are functional amphiphilic molecules having potential applications in the field of drug delivery and metal removal. The encapsulation capacity and kinetic release behavior of hydrophobic/hydrophilic bioactives like curcumin/riboflavin from the hydrophobic/hydrophilic pockets of glycolipids hydro/organogels was examined. A significant observation was that the glucamine moiety of the glycolipid headgroup plays a vital role in removal of Cr and Cu from oil/water biphasic systems. Typical functions of the glycolipid hydrogels are metal chelation and enzyme-triggered release behavior, enabled them as promising material for Cr, Cu removal from edible oils and controlled release of water soluble/insoluble bioactives.
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Affiliation(s)
- Kanaparedu P C Sekhar
- Centre for Lipid Science and Technology, CSIR-Indian Institute of Chemical Technology, Hyderabad 500 007, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Deepak Kumar Swain
- Centre for Lipid Science and Technology, CSIR-Indian Institute of Chemical Technology, Hyderabad 500 007, India
| | - Snehal Ashokrao Holey
- Centre for Lipid Science and Technology, CSIR-Indian Institute of Chemical Technology, Hyderabad 500 007, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sreedhar Bojja
- Department of Analytical & Structural Chemistry, CSIR-Indian Institute of Chemical Technology, Hyderabad 500 007, India
| | - Rati Ranjan Nayak
- Centre for Lipid Science and Technology, CSIR-Indian Institute of Chemical Technology, Hyderabad 500 007, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
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