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Li J, Shi W, Sun Y, Qin Z, Zheng S, Liang S, Li Y, Ritzoulis C, Zhang H. Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking. Int J Biol Macromol 2024; 277:134077. [PMID: 39053829 DOI: 10.1016/j.ijbiomac.2024.134077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 06/04/2024] [Accepted: 07/19/2024] [Indexed: 07/27/2024]
Abstract
Cryogel-templated oleogels (CTO) were fabricated via a facile polyphenol crosslinking strategy, where apple polyphenol was utilized to crosslink the gelatin/egg white protein conjugates without forming hydrogels. After freeze-drying, cryogel templates were obtained and used to construct CTO by oil absorption. Apple polyphenol crosslinking improved the emulsion-related properties with appearance changes on samples, and infrared spectroscopy further confirmed the interactions between proteins and apple polyphenol. The crosslinked cryogels presented porous microstructures (porosity of over 96 %), enhanced thermal/mechanical stabilities, and could absorb a high content of oil (14.41 g/g) with a considerable oil holding capacity (90.98 %). Apple polyphenol crosslinking also influenced the rheological performances of CTO, where the highly crosslinked samples owned the best thixotropic recovery of 85.88 %. Moreover, after the rapid oxidation of oleogels, the generation of oxidation products was effectively inhibited by crosslinking (POV: 0.48 nmol/g, and TBARS: 0.53 mg/L). The polyphenol crosslinking strategy successfully involved egg white protein and gelatin to fabricate CTO with desired physical/chemical properties. Apple polyphenol acted as both a crosslinker and an antioxidant, which provided a good reference for fabricating pure protein-based CTO.
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Affiliation(s)
- Jiawen Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wangjue Shi
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yifeng Sun
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zeyu Qin
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Shijie Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Siheng Liang
- Aberdeen Institute of Data Science and Artificial Intelligence, South China Normal University, Guangzhou, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Alexander Campus, Thessaloniki, Greece; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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2
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Shan G, Cui M, Wang X, Liang X, Xu Z, Zhang Y, Sui X. Fabrication of enhanced aerogel template oleogels with enzyme-hydrolyzed soy protein isolate and covalent cross-linking. Int J Biol Macromol 2024; 275:133674. [PMID: 38971290 DOI: 10.1016/j.ijbiomac.2024.133674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 06/22/2024] [Accepted: 07/03/2024] [Indexed: 07/08/2024]
Abstract
In recent years, the utilization of aerogel templates in oleogels to replace animal fats has garnered considerable attention due to health concerns. This study employed a "fiber-particle core-shell nanostructure model" to combine sodium carboxymethylcellulose (CMCNa) and soy protein isolate (SPI) or SPI hydrolysate (SPIH), and freeze-dried to form aerogel template, which was then dipped into oil to induce oleogels. The results showed that adding SPIH significantly improved the physicochemical properties of oleogels. The results of ζ-potential, FTIR, and rheology demonstrated a stronger binding of SPIH to CMC-Na compared to SPI. The CMC-Na-SPIH aerogels exhibited a coarser surface and denser network structure in contrast to CMC-Na-SPI aerogels, with an oil holding capacity (OHC) of up to 84.6 % and oil absorption capacity (OAC) of 47.4 g/g. The mechanical strength of oleogels was further enhanced through chemical crosslinking. Both CMC-Na-SPI and CMC-Na-SPIH oleogels displayed excellent elasticity and reversible compressibility, with CMC-Na-SPIH oleogels demonstrating superior mechanical strength. Additionally, CMC-Na-SPIH oleogels exhibited enhanced slow release of antimicrobial substances and antioxidant properties. Increasing the content of SPI/SPIH significantly improved the mechanical strength, antioxidant capacity, and OHC of the oleogels. This research presents a straightforward and promising approach to enhance the performance of aerogel template oleogels.
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Affiliation(s)
- Guancheng Shan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mengqi Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoshuai Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiangyu Liang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zejian Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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3
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Pan W, Gu F, Yan X, Huang J, Liao H, Niu F. Biomacromolecular carriers based hydrophobic natural products for potential cancer therapy. Int J Biol Macromol 2024; 269:132274. [PMID: 38734357 DOI: 10.1016/j.ijbiomac.2024.132274] [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: 01/12/2024] [Revised: 04/25/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024]
Abstract
Cancer is the second leading cause of death worldwide. It was estimated that 90 % of cancer-related deaths were attributable to the development of multi-drug resistance (MDR) during chemotherapy, which results in ineffective chemotherapy. Hydrophobic natural products plays a pivotal role in the field of cancer therapy, with the potential to reverse MDR in tumor cells, thereby enhancing the efficacy of tumor therapy. However, their targeted delivery is considered a major hurdle in their application. The advent of numerous approaches for encapsulating bioactive ingredients in the nanodelivery systems has improved the stability and targeted delivery of these biomolecules. The manuscript comprehensively analyses the nanodelivery systems of bioactive compounds with potential cancer therapy applications, including liposomes, emulsions, solid lipid nanoparticles (NPs), and polymeric NPs. Then, the advantages and disadvantages of various nanoagents in the treatment of various cancer types are critically discussed. Further, the application of multiple-compbine delivery methods to overcome the limitations of single-delivery have need critically analyzed, which thus could help in the designing nanodrug delivery systems for bioactive compounds in clinical settings. Therefore, the review is timely and important for development of efficient nanodelivery systems involving hydrophobic natural products to improve pharmacokinetic properties for effective cancer treatment.
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Affiliation(s)
- Weichun Pan
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Feina Gu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xinyu Yan
- College of Materials and Metallurgy, Guizhou University, Guiyang 550025, China
| | - Jianghui Huang
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huabin Liao
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Fuge Niu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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4
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Meseldzija S, Ruzic J, Spasojevic J, Momcilovic M, Moeini A, Cabrera-Barjas G, Nesic A. Alginate Cryogels as a Template for the Preparation of Edible Oleogels. Foods 2024; 13:1297. [PMID: 38731668 PMCID: PMC11083851 DOI: 10.3390/foods13091297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 04/15/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
A high consumption of solid fats is linked to increased inflammation and a risk of cardiovascular diseases. Hence, in recent years, there has been increasing interest in the development of oleogels as a fat substitute in food products. Oleogels are edible gels that contain a large amount of liquid oils entrapped in a 3D network and that can potentially be applied to spreads, bakery goods, meat, and dairy products in order to lower their saturated fat content while maintaining a desirable food texture and mouthfeel. In this work, alginate cryogels were studied as templates for three different edible oils in the process of oleogel formation. Two different freezing regimes to obtain cryogels were employed in order to evaluate better the textural and morphological capabilities of cryogels to adsorb and retain edible oils. It was shown that rapid freezing in liquid nitrogen produces alginate cryogels with a lower density, higher porosity, and a greater ability to adsorb the tested oils. The highest uptake and holding oil capacity was achieved for olive oil, which reached a value of 792% and 82%, respectively. The best chewiness was found for an oleogel containing olive oil, whereas oleogels with the other two tested oils showed better springiness. Hence, the results presented in this work demonstrated that alginate-based cryogels can be effectively used as templates for oleogels and potentially find applications in the food industry.
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Affiliation(s)
- Sladjana Meseldzija
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
| | - Jovana Ruzic
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
| | - Jelena Spasojevic
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
| | - Milan Momcilovic
- Faculty of Sciences and Mathematics, University of Nis, Visegradska 33, 18 000 Nis, Serbia;
| | - Arash Moeini
- TUM School of Life Sciences, Technical University of Munich, D-85354 Freising, Germany;
| | - Gustavo Cabrera-Barjas
- Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastian, Campus Las Tres Pascualas, Lientur 1457, Concepción 4080871, Chile;
| | - Aleksandra Nesic
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
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5
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Hashemi B, Varidi M, Assadpour E, Zhang F, Jafari SM. Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review. Int J Biol Macromol 2024; 259:129246. [PMID: 38199553 DOI: 10.1016/j.ijbiomac.2024.129246] [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: 07/25/2023] [Revised: 12/19/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization is essential for food development, optimization, and processing (when touching or putting food into the mouth, rheological flow qualities influence our perception). This narrative review primarily intends to investigate rheological and textural characteristics of various oleogelator-based OGs, such as operative connection between hardness, distortion, stresses, and rheological parameters like viscosity, elasticity, and viscoelasticity, as well as flow behavior and recovery. Expanding oleogelators concentration and synergistic interactions between them increase robustness and moduli values, as compared to single oleogelators. However, given the lack of information on the connection between the OGs' macroscopic rheological characteristics and their microstructural characteristics, this review presents state-of-the-art overview of various oleogelator-based OGs, highlighting the importance of structure-rheology relationships of OGs to provide advanced knowledge on the development of innovative OGs.
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Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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6
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Hellebois T, Addiego F, Gaiani C, Shaplov AS, Soukoulis C. Unravelling the functionality of anionic and non-ionic plant seed gums on milk protein cryogels conveying Lacticaseibacillus rhamnosus GG. Carbohydr Polym 2024; 323:121376. [PMID: 37940272 DOI: 10.1016/j.carbpol.2023.121376] [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: 07/11/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 11/10/2023]
Abstract
Cryogels offer a promising macroporous platform that can be employed as either a functional ingredient in food composites or a colloidal template for incorporating bioactives, including probiotic living cells. The aim of the present work is to explore the functionality of two plant seed polysaccharides, flaxseed gum (FG) and alfalfa galactomannan (AAG), in individual and combined (1:1 ratio) milk protein-based cryogels, namely sodium caseinate (NaCas) and whey protein isolate (WPI). These cryogels were created by freeze-drying hydrogels formed via L.rhamnosus GG - a human gut-relevant probiotic strain - fermentation. Our findings showed that including gum in the composition limited volume contraction during lyophilisation, reduced macropore size and thickened cryogel skeleton vessels. Furthermore, gum-containing cryogels displayed improved thermal stability and slower water disintegration rates. The AAG-stabilised cryogels specifically showed a notable reduction in monolayer water content compared to FG. From a mechanistic viewpoint, AAG influenced the physicochemical and microstructural properties of the cryogels, most probably via its self-association during cryogenic processing, promoting the development of intertwined protein-gum networks. FG, on the other hand, enhanced these properties through electrostatic complexation with proteins. Cryogels made from protein-polysaccharide blends exhibited promising techno-functional properties for enhancing and diversifying food product innovation.
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Affiliation(s)
- Thierry Hellebois
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L-4362, Luxembourg; Université de Lorraine, LIBio, F-54000 Nancy, France
| | - Frédéric Addiego
- Materials Research and Technology (MRT) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts Fourneaux, L-4362 Esch-sur-Alzette, Luxembourg
| | - Claire Gaiani
- Université de Lorraine, LIBio, F-54000 Nancy, France
| | - Alexander S Shaplov
- Materials Research and Technology (MRT) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts Fourneaux, L-4362 Esch-sur-Alzette, Luxembourg
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L-4362, Luxembourg.
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7
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Yang J, Du M, Wang Y, Yang L, Yang J, Yang X, Liu Q, Wu Q, Zhao L, Hong J. Construction of a multifunctional dual-network chitosan composite aerogel with enhanced tunability. Int J Biol Macromol 2024; 254:128052. [PMID: 37967602 DOI: 10.1016/j.ijbiomac.2023.128052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 10/22/2023] [Accepted: 11/10/2023] [Indexed: 11/17/2023]
Abstract
Typically, the tailorable versatility of biomass aerogels is attributed to the tunable internal molecular structure, providing broad application prospects. Herein, a simple and novel preparation strategy for developing multifunctional dual-network chitosan/itaconic acid (CSI) aerogel with tunability by using freeze-drying and vacuum heat treatment techniques. By regulating the temperature and duration of amidation reaction, electrostatic interactions between chitosan (CS) and itaconic acid (IA) was abstemiously converted into amide bond in frozen aerogel, with IA acting as an efficient in-situ cross-linking agent, which yielded CSI aerogels with different electrostatic/covalent cross-linking ratios. Heat treatment and tuning of the covalent cross-linking degree of CSI aerogel changed their microstructure and density, which led to enhanced performance. For example, the specific modulus of CSI1.5-160 °C-5 h (71.69 ± 2.55 MPa·cm3·g-1) increased by 119 % compared to that of CSI1.5 (32.73 ± 0.718 MPa·cm3·g-1), converting the material from superhydrophilic to hydrophobic (124° ± 3.6°), exhibiting favorable stability and heat transfer performance. In addition, part of -NH3+ of CS was retained in the electrostatic cross-linked network, endowing the aerogel with antibacterial properties. The findings of this study provide insights and a reliable strategy for fabricating biomass aerogel with good comprehensive performance via ingenious structural design and simple regulation methods.
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Affiliation(s)
- Jiazhu Yang
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, China
| | - Meiqing Du
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, China
| | - Yi Wang
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, China
| | - Lijuan Yang
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, China
| | - Jiaying Yang
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, China
| | - Xin Yang
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, China
| | - Qiuyi Liu
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, China
| | - Qihong Wu
- Sichuan Provincial Engineering Research Center of City Solid Waste Energy and Building Materials Conversion and Utilization Technology, Chengdu 610106, China
| | - Lijuan Zhao
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, China.
| | - Jing Hong
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, China.
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8
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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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9
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Hu X, Jiang Q, Du L, Meng Z. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review. Carbohydr Polym 2023; 322:121328. [PMID: 37839840 DOI: 10.1016/j.carbpol.2023.121328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 07/23/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Qinbo Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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10
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Li J, Zhao S, Zhu Q, Zhang H. Characterization of chitosan-gelatin cryogel templates developed by chemical crosslinking and oxidation resistance of camellia oil cryogel-templated oleogels. Carbohydr Polym 2023; 315:120971. [PMID: 37230613 DOI: 10.1016/j.carbpol.2023.120971] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/17/2023] [Accepted: 04/29/2023] [Indexed: 05/27/2023]
Abstract
In this study, chitosan-gelatin conjugates were prepared by chemical crosslinking of tannic acid. The cryogel templates were developed through freeze-drying and immersed in camellia oil to construct cryogel-templated oleogels. Chemical crosslinking resulted in apparent colour changes and improved emulsion-related/rheological properties on conjugates. The cryogel templates with different formulas exhibited different microstructures with high porosities (over 96 %), and crosslinked samples might have higher hydrogen bonding strength. Tannic acid crosslinking also led to enhanced thermal stabilities and mechanical properties. Cryogel templates could reach a considerable oil absorption capacity of up to 29.26 g/g and prevent oil from leaking effectively. The obtained oleogels with high tannic acid content possessed outstanding antioxidant abilities. After 8 days of rapid oxidation at 40 °C, Oleogels with a high degree of crosslinking owned the lowest POV and TBARS values (39.74 nmol/kg, and 24.40 μg/g, respectively). This study indicates that the involvement of chemical crosslinking would favor the preparation and the application potential of cryogel-templated oleogels, and the tannic acid in the composite biopolymer systems could act as both the crosslinking agent and the antioxidant.
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Affiliation(s)
- Jiawen Li
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Shunan Zhao
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qinyi Zhu
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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11
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Guo Z, Chen Z, Meng Z. Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing. Food Funct 2023. [PMID: 37161523 DOI: 10.1039/d3fo00948c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
In this study, edible bigels with different ratios of beeswax-based oleogel to gellan gum-based hydrogel were developed and characterized. Gellan gum formed a 3D network in water through hydrogen bonding. Beeswax formed a crystalline network in the oil phase, which prevented the flow of oil and formed an oleogel. The position of the droplets is fixed by the crystallization of glycerol monostearate (GMS) at the interface. Bigels with different oleogel contents presented different types of O/W (oleogel content was less than 62%), semi-bicontinuous (oleogel content was 62-68%), and W/O bigels (oleogel content was more than 70%), respectively. Rheological experiments showed bigels had a shear thinning ability, which was suitable for extrusion 3D printing. Then the applicability of 3D printing was studied and it was found that the self-supporting ability of bigels became stronger with the increase of oleogel content. Functional pigments were incorporated into the bigel inks, making the 3D printing product nutrient-rich and color customizable. These results would favor guiding the preparation of bigels with adjusted physical properties and delicate structures for 3D food printing to satisfy the personal desire of consumers.
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Affiliation(s)
- Zhixiu Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Zhujian Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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12
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Wang Z, Huang S, Zhao X, Yang S, Mai K, Qin W, Liu K, Huang J, Feng Y, Li J, Yu G. Covalent Bond Interfacial Recognition of Polysaccharides/Silica Reinforced High Internal Phase Pickering Emulsions for 3D Printing. ACS APPLIED MATERIALS & INTERFACES 2023; 15:23989-24002. [PMID: 37134135 DOI: 10.1021/acsami.3c03642] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Significant challenges remain in designing sufficient viscoelasticity polysaccharide-based high internal phase Pickering emulsions (HIPPEs) as soft materials for 3D printing. Herein, taking advantage of the interfacial covalent bond interaction between modified alginate (Ugi-OA) dissolved in the aqueous phase and aminated silica nanoparticles (ASNs) dispersed in oil, HIPPEs with printability were obtained. Using multitechniques coupling a conventional rheometer with a quartz crystal microbalance with dissipation monitoring, the correlation between interfacial recognition coassembly on the molecular scale and the stability of whole bulk HIPPEs on the macroscopic scale can be clarified. The results showed that Ugi-OA/ASNs assemblies (NPSs) were strongly retargeted into the oil-water interface due to the specific Schiff base-binding between ASNs and Ugi-OA, further forming thicker and more rigid interfacial films on the microscopic scale compared with that of the Ugi-OA/SNs (bared silica nanoparticles) system. Meanwhile, flexible polysaccharides also formed a 3D network that suppressed the motion of the droplets and particles in the continuous phase, endowing the emulsion with appropriately viscoelasticity to manufacture a sophisticated "snowflake" architecture. In addition, this study opens a novel pathway for the construction of structured all-liquid systems by introducing an interfacial covalent recognition-mediated coassembly strategy, showing promising applications.
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Affiliation(s)
- Zhaojun Wang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Shuntian Huang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Xinyu Zhao
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Shujuan Yang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Keyang Mai
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Wenqi Qin
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Kaiyue Liu
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Junhao Huang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Yuhong Feng
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Jiacheng Li
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Gaobo Yu
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
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13
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Basak S, Singhal RS. The potential of supercritical drying as a “green” method for the production of food-grade bioaerogels: A comprehensive critical review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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14
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Bakhori NM, Ismail Z, Hassan MZ, Dolah R. Emerging Trends in Nanotechnology: Aerogel-Based Materials for Biomedical Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:1063. [PMID: 36985957 PMCID: PMC10058649 DOI: 10.3390/nano13061063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/11/2023] [Accepted: 03/13/2023] [Indexed: 06/18/2023]
Abstract
At present, aerogel is one of the most interesting materials globally. The network of aerogel consists of pores with nanometer widths, which leads to a variety of functional properties and broad applications. Aerogel is categorized as inorganic, organic, carbon, and biopolymers, and can be modified by the addition of advanced materials and nanofillers. Herein, this review critically discusses the basic preparation of aerogel from the sol-gel reaction with derivation and modification of a standard method to produce various aerogels for diverse functionalities. In addition, the biocompatibility of various types of aerogels were elaborated. Then, biomedical applications of aerogel were focused on this review as a drug delivery carrier, wound healing agent, antioxidant, anti-toxicity, bone regenerative, cartilage tissue activities and in dental fields. The clinical status of aerogel in the biomedical sector is shown to be similarly far from adequate. Moreover, due to their remarkable properties, aerogels are found to be preferably used as tissue scaffolds and drug delivery systems. The advanced studies in areas including self-healing, additive manufacturing (AM) technology, toxicity, and fluorescent-based aerogel are crucially important and are further addressed.
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Affiliation(s)
- Noremylia Mohd Bakhori
- Faculty of Medicine and Health Sciences, Universiti Sains Islam Malaysia, Persiaran Ilmu, Putra Nilai, Nilai 71800, Negeri Sembilan, Malaysia
| | - Zarini Ismail
- Faculty of Medicine and Health Sciences, Universiti Sains Islam Malaysia, Persiaran Ilmu, Putra Nilai, Nilai 71800, Negeri Sembilan, Malaysia
| | - Mohamad Zaki Hassan
- Razak Faculty of Technology and Informatics, Universiti Teknologi Malaysia, Jalan Sultan Yahya Petra, Kuala Lumpur 54100, Selangor, Malaysia
| | - Rozzeta Dolah
- Department of Chemical Engineering, Universiti Teknologi Malaysia, Jalan Sultan Yahya Petra, Kuala Lumpur 54100, Selangor, Malaysia
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15
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Alavi F, Ciftci ON. Effect of starch type and chitosan supplementation on physicochemical properties, morphology, and oil structuring capacity of composite starch bioaerogels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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16
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Superlight macroporous aerogels produced from cold-set egg white protein hydrogels show superior oil structuring capacity. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108180] [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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17
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Oleogel-structured emulsions: A review of formation, physicochemical properties and applications. Food Chem 2023; 404:134553. [DOI: 10.1016/j.foodchem.2022.134553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/30/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
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18
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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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19
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Özer ED, Özer CO. Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics. J Oleo Sci 2023; 72:131-138. [PMID: 36740248 DOI: 10.5650/jos.ess22282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In this study, the effects of oil, water, glycerol monostearate, carrageenan and alginate concentrations, which have a significant effect on quality parameters in olive oil oleogel-based emulsion (OOE), were investigated and their optimum amounts were determined by mixture design for oleogel production with desired properties. OOE was produced using olive oil, water, glycerol monostearate (GMS), carrageenan and alginate at various concentrations in the range of 0-70%, 30-60%, 0-2%, 0-2% and 0-2%, respectively. The optimum quality parameters of OOE were evaluated in terms of optimum firmness value (5.5-7 N), minimum oil loss and peroxide value. The optimum composition was determined 53.5% olive oil, 43.5% water, 1.1% carrageenan, 0.92% alginate and 0.98% glycerol monostearate (w/w). Produced OOE under determined optimum conditions had 5.81 N firmness, 1.82 meq/O2 peroxide value and 21.02% oil loss value. The margin of error between the experimentally obtained data and the estimated data in the study is average 2%. The results showed that the formulation used in OOE production have significant effects on the created OOE structure and quality parameters. In addition, different formulations to be created with the results of the present study will contribute to increasing the applicability of OOE in different foods.
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Affiliation(s)
- Ezgi Demir Özer
- Cappadocia University, School of Applied Science, Department of Gastronomy and Culinary Arts
| | - Cem Okan Özer
- Nevsehir Hacı Bektaş Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
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20
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Li J, Zhang H. Efficient fabrication, characterization, and in vitro digestion of aerogel-templated oleogels from a facile method: Electrospun short fibers. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108185] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Gu X, Du L, Meng Z. Thermal-reversible lacquer wax-based oleofoams in dual stabilization with high ambient stability. Food Res Int 2023; 167:112650. [PMID: 37087239 DOI: 10.1016/j.foodres.2023.112650] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 02/18/2023] [Accepted: 02/25/2023] [Indexed: 03/04/2023]
Abstract
In this study, the effect of the content of the lacquer wax and whipping time on the overrun was explored. It was found that an appropriate amount of wax content and whipping time could promote crystal dual stabilization through the Pickering mechanism and the close packing in the bulk phase. Otherwise, it would result in low overrun caused by high viscous and crystal bridging. The addition of polyglycerol polyricinoleate (PGPR) could effectively enhance the overrun by apace absorbing. At the same time, adding PGPR also improved the contact angle, which was beneficial to the adsorption at the A-O interface. The 8 wt% oleogel was partially substituted by high-melting fat palm stearin (POs) and oleofoams were prepared based on blended fat. POs increased the melting point, structural strength, and β'-form crystal of oleofoams, thus improving the storage and temperature stability. The oleofoam has a maximum overrun of 189% and could maintain the shape of the decorating over 15 d at the ambient temperature, showing great potential in low-fat food applications and other delivery systems.
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Affiliation(s)
- Xinya Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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22
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Zhao W, Wei Z, Xue C, Meng Y. Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108058] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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23
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Li S, Song Q, Liu K, Zhang Y, Zhao G, Zhou Y. Emulsion-templated oleogels generated through solvent exchange: Effects of miscibility of alcohols and oils. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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24
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Wu N, Yang Y, Wang C, Wu Q, Pan F, Zhang R, Liu J, Zeng Z. Ultrathin Cellulose Nanofiber Assisted Ambient-Pressure-Dried, Ultralight, Mechanically Robust, Multifunctional MXene Aerogels. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2023; 35:e2207969. [PMID: 36281792 DOI: 10.1002/adma.202207969] [Citation(s) in RCA: 45] [Impact Index Per Article: 45.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/16/2022] [Indexed: 06/16/2023]
Abstract
Ambient-pressure-dried (APD) preparation of transition metal carbide/nitrides (MXene) aerogels is highly desirable yet remains highly challenging. Here, ultrathin, high-strength-to-weight-ratio, renewable cellulose nanofibers (CNFs) are efficiently utilized to assist in the APD preparation of ultralight yet robust, highly conductive, large-area MXene-based aerogels via a facile, energy-efficient, eco-friendly, and scalable freezing-exchanging-drying approach. The strong interactions of large-aspect-ratio CNF and MXene as well as the biomimetic nacre-like microstructure induce high mechanical strength and stability to avoid the structure collapse of aerogels in the APD process. Abundant functional groups of CNFs facilitate the chemical crosslinking of MXene-based aerogels, significantly improving the hydrophobicity, water resistance, and even oxidation stability. The ultrathin, 1D nature of the CNF renders the minimal MXenes' interlayered gaps and numerous heterogeneous interfaces, yielding the excellent conductivity and electromagnetic interference (EMI) shielding performance of aerogels. The synergies of the MXene, CNF, and abundant pores efficiently improve the EMI shielding performance, photothermal conversion, and absorption of viscous crude oil. This work shows great promises of the APD, multifunctional MXene-based aerogels in electromagnetic protection or compatibility, thermal therapy, and oil-water separation applications.
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Affiliation(s)
- Na Wu
- Department of Chemistry and Applied Biosciences, ETH Zurich, Zurich, CH-8093, Switzerland
| | - Yunfei Yang
- Key Laboratory for Liquid-Solid Structural Evolution and Processing of Materials, Ministry of Education and School of Materials Science and Engineering, Shandong University, Jinan, 250061, P.R. China
| | - Changxian Wang
- School of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore, 639798, Singapore
| | - Qilei Wu
- Science and Technology on Electromagnetic Compatibility Laboratory, China Ship Development and Design Centre, Wuhan, 430064, P.R. China
| | - Fei Pan
- Department of Chemistry, University of Basel, Mattenstrasse 24a, Basel, BPR 1096, Switzerland
| | - Runa Zhang
- Key Laboratory for Liquid-Solid Structural Evolution and Processing of Materials, Ministry of Education and School of Materials Science and Engineering, Shandong University, Jinan, 250061, P.R. China
| | - Jiurong Liu
- Key Laboratory for Liquid-Solid Structural Evolution and Processing of Materials, Ministry of Education and School of Materials Science and Engineering, Shandong University, Jinan, 250061, P.R. China
| | - Zhihui Zeng
- Key Laboratory for Liquid-Solid Structural Evolution and Processing of Materials, Ministry of Education and School of Materials Science and Engineering, Shandong University, Jinan, 250061, P.R. China
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25
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Kavya M, Udayarajan C, Fabra MJ, López-Rubio A, Nisha P. Edible oleogels based on high molecular weight oleogelators and its prospects in food applications. Crit Rev Food Sci Nutr 2022; 64:4432-4455. [PMID: 36369891 DOI: 10.1080/10408398.2022.2142195] [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] [Indexed: 11/14/2022]
Abstract
Food industry is actively looking for alternative ingredients to replace saturated and trans fats in foods while preserving their original organoleptic attributes to ensure consumers' acceptance. A plausible approach is the replacement of solid fats with oleogels. Oleogels can be engineered to mimic properties that are commonly played by regular solid fats but using hydrophobic liquid vegetable oil with an optimum fatty acid profile and, they can also act as carriers for lipophilic bioactive substance. Low molecular weight oleogelators (LMOGs) are well studied and reviewed. In contrast, high molecular weight oleogelators (HMOGs) e.g., polysaccharides and proteins, are not fully researched yet. This review focusses on development of HMOG oleogels produced by means of emulsion templated, direct dispersion, foam templated and solvent exchange methods that can influence the stability, physicochemical properties and their potential application in food industry. Multi-component oleogels can solve the inefficiencies in a single component oleogel and, thus, combinations of HMOGs and HMOGs & LMOGs can produce oleogels with desired properties. These new oleogels can find application as fat substitutes in food products, providing better nutritional and sensory acceptance. A comprehensive overview of recent developments in the field of HMOG and multicomponent oleogels with HMOG is deeply reviewed.
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Affiliation(s)
- Mohan Kavya
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Chinthu Udayarajan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - María José Fabra
- Food Safety and Preservation Department, IATA-CSIC, Avda, Valencia, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda, Valencia, Spain
| | - P Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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26
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Schiff base cross-linked dialdehyde cellulose/gelatin composite aerogels as porous structure templates for oleogels preparation. Int J Biol Macromol 2022; 224:667-675. [DOI: 10.1016/j.ijbiomac.2022.10.155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022]
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27
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Fabrication of aerogel-templated oleogels from alginate-gelatin conjugates for in vitro digestion. Carbohydr Polym 2022; 291:119603. [DOI: 10.1016/j.carbpol.2022.119603] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/16/2022] [Accepted: 05/06/2022] [Indexed: 11/19/2022]
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28
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Effects of Polysaccharide Concentrations on the Formation and Physical Properties of Emulsion-Templated Oleogels. Molecules 2022; 27:molecules27175391. [PMID: 36080162 PMCID: PMC9457889 DOI: 10.3390/molecules27175391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/12/2022] [Accepted: 08/20/2022] [Indexed: 12/04/2022] Open
Abstract
An emulsion template method was an effective way to prepare oleogels. However, there were few reports on how hydroxypropyl methylcellulose-pectin (HPMC-PC) mixtures affected the physicochemical properties of the obtained oleogels. In this study, the oleogels were prepared by an emulsion template method. The influences of HPMC and PC concentrations on the formation and physical properties of the emulsions and oleogels were investigated, by analyzing particle size distribution, microstructure, rheological test, oil loss, and crystallinity. The results of particle sizes and microstructure showed that a high concentration of HPMC and PC exhibited a better emulsification performance. The rheological tests indicated that a high concentration of HPMC and PC contributed to an increase in the mechanical strength of emulsions and oleogels. Moreover, an increase in an HPMC and PC concentration was beneficial to reduce the oil loss of oleogels. However, the change of HPMC and PC concentrations had no significant effect on the X-ray diffraction pattern of oleogels. This study could provide a theoretical basis for the construction of polysaccharide-based oleogels.
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29
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Barroso NG, Santos MAS, Okuro PK, Cunha RL. Composition and process approaches that underpin the mechanical properties of oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Noádia Genuario Barroso
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Matheus Augusto Silva Santos
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Paula Kiyomi Okuro
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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30
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Investigation of the in vitro digestion fate and oxidation of protein-based oleogels prepared by pine nut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Wang GS, Chen HY, Wang LJ, Zou Y, Wan ZL, Yang XQ. Formation of protein oleogels via capillary attraction of engineered protein particles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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32
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Marcela Vélez-Erazo E, Kiyomi Okuro P, Gallegos-Soto A, Lopes da Cunha R, Dupas Hubinger M. Protein-based strategies for fat replacement: approaching different protein colloidal types, structured systems and food applications. Food Res Int 2022; 156:111346. [DOI: 10.1016/j.foodres.2022.111346] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 04/30/2022] [Accepted: 05/03/2022] [Indexed: 11/29/2022]
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33
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Catastrophic phase inversion of bigels characterized by fluorescence intensity-based 3D modeling and the formability for decorating and 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107461] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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Double network oleogels co-stabilized by hydroxypropyl methylcellulose and monoglyceride crystals: Baking applications. Int J Biol Macromol 2022; 209:180-187. [PMID: 35395279 DOI: 10.1016/j.ijbiomac.2022.04.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/28/2022] [Accepted: 04/02/2022] [Indexed: 11/22/2022]
Abstract
Edible double network oleogels were prepared by hydroxypropyl methylcellulose (HPMC) and glyceryl monostearate (GMS) by the cryogel-templated method. Hot GMS soybean oil solutions were absorbed by HPMC cryogels, which were further homogenized and cooled to form oleogels containing both the HPMC network and GMS network. The crystal network constructed by GMS crystal clusters significantly enhanced the mechanical and rheological attributes of oleogels. Both the HPMC network and the GMS network were built up due to hydrogen bonds. According to the normalization analysis of FTIR and the deepening of the shift of the absorption peak, hydrogen bonds could also be formed between HPMC and GMS to connect the two independent networks. Double network oleogels were further used to fabricate cookies and cakes, assessed by the texture profile analysis. The combination of the HPMC network and GMS network in preparing oleogels will promote the application of oleogels as the fat replacer.
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35
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Dedhia N, Marathe SJ, Singhal RS. Food polysaccharides: A review on emerging microbial sources, bioactivities, nanoformulations and safety considerations. Carbohydr Polym 2022; 287:119355. [DOI: 10.1016/j.carbpol.2022.119355] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 03/10/2022] [Accepted: 03/10/2022] [Indexed: 12/13/2022]
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Wei F, Lu M, Li J, Xiao J, Rogers MA, Cao Y, Lan Y. Construction of foam-templated oleogels based on rice bran protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107245] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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37
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Effects of Grafting Degree on the Physicochemical Properties of Egg White Protein-Sodium Carboxymethylcellulose Conjugates and Their Aerogels. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042017] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
To improve the mechanical strength and oil-loading performances of egg white protein (EWP) aerogel, the effects of different grafting degrees on the modification of EWP by sodium carboxymethylcellulose (CMC-Na) were investigated. After different dry-heat treatment durations (0, 12, 24, 36, and 48 h), the EWP/CMC-Na conjugates with different grafting degrees (noted as EC0, EC12, EC24, EC36, and EC48, respectively) were obtained. Subsequently, the physicochemical properties of the conjugates, as well as the microstructure, mechanical properties, pore parameters, emulsification properties and oil-carrying properties of the conjugated aerogels, were characterized. The results showed that EC12 (with a grafting degree of 8.35%) aerogel possessed a uniform structure, the largest specific surface area, and the best emulsification performance. This facilitated a more robust aerogel (2.05 MPa) with nearly three times the mechanical strength of EWP aerogel. Moreover, this had a positive influence on the efficient loading and stable retention of oil. EC12 aerogel thus achieved an oil absorption capacity of 5.46 g/g aerogel and an oil holding capacity of 31.95%, and both values were nearly 1.7 times higher than those of EWP aerogel. In general, the EWP-based aerogel with a grafting degree of 8.35% had the best mechanical and oil-loading properties.
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Abdullah, Zou Y, Farooq S, Walayat N, Zhang H, Faieta M, Pittia P, Huang Q. Bio-aerogels: Fabrication, properties and food applications. Crit Rev Food Sci Nutr 2022; 63:6687-6709. [PMID: 35156465 DOI: 10.1080/10408398.2022.2037504] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Traditional inorganic aerogels sustainability, biodegradability, and environmental safety concerns have driven researchers to find their safe green alternatives. Recently, interest in the application of bio-aerogels has rapidly increased in the food industry due to their unique characteristics such as high specific surface area and porosity, ultralow density, tunable pore size and morphology, and superior properties (physicochemical, mechanical, and functional). Bio-aerogels, a special category of highly porous unique materials, fabricated by the sol-gel method followed by drying processes, comprising three-dimensional networks of interconnected biopolymers (e.g., polysaccharides and proteins) with numerous air-filled pores. The production of bio-aerogels begins with the formation of a homogeneously dispersed precursor solution, followed by gelation and wet gel drying procedures by employing special drying techniques including atmospheric-, freeze-, and supercritical drying. Due to their special properties, bio-aerogels have emerged as sustainable biomaterial for many industrial applications, i.e., encapsulation and controlled delivery, active packaging, heavy metals separation, water and air filtration, oleogels, and biosensors. Bio-aerogels are low-cost, biocompatible, and biodegradable sustainable material that can be used in improving the processing, storage, transportation, and bioavailability of food additives, functional ingredients, and bioactive substances for their health benefits with enhanced shelf-life.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - YuCheng Zou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Marco Faieta
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
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Ashfaq A, Jahan K, Islam RU, Younis K. Protein-based functional colloids and their potential applications in food: A review. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112667] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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41
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Polysaccharide-stabilized aqueous foams to fabricate highly oil-absorbing cryogels: Application and formation process for preparation of edible oleogels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106901] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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42
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Li D, Wei Z, Xue C. Alginate-based delivery systems for food bioactive ingredients: An overview of recent advances and future trends. Compr Rev Food Sci Food Saf 2021; 20:5345-5369. [PMID: 34596328 DOI: 10.1111/1541-4337.12840] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 07/19/2021] [Accepted: 08/16/2021] [Indexed: 01/11/2023]
Abstract
Due to its advantagessuch as ionic crosslinking, pH responsiveness, excellent biocompatibility, biodegradability and low price, alginate has become one of the most important natural polysaccharides extensively used in constructing desired delivery systems for food bioactive ingredients. In this review, the fundamental knowledge of alginate as a building block for construction of nutraceutical delivery systems is introduced. Then, various types of alginate-based nutraceutical delivery systems are classified and summarized. Furthermore, the future trends of alginate-based delivery systems are highlighted. Currently, alginate-based delivery systems include hydrogel, emulsion, emulsion-filled alginate hydrogel, nanoparticle, microparticle, core-shell particle, liposome, edible film, and aerogel. Although alginate has been widely used in the fabrication of food bioactive ingredient delivery systems, further efforts and improvements are still needed. For this purpose, the future perspectives of alginate-based delivery systems are discussed. The feasible research trends of alginate-based delivery systems include the development of novel large-scale commercial preparation technology, multifunctional delivery system based on alginate, alginate oligosaccharide-based delivery system and alginate-based oleogel. Overall, the objective of this review is to provide useful guidance for rational design and application of alginate-based nutraceutical delivery systems in the future.
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Affiliation(s)
- Duoduo Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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43
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44
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45
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Temkov M, Mureșan V. Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue-A Review. Foods 2021; 10:1376. [PMID: 34198688 PMCID: PMC8232242 DOI: 10.3390/foods10061376] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 11/26/2022] Open
Abstract
The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel nonconventional approaches for the same matter, such as enzymatic interesterification, genetic modification, oleogelation or using components from nonlipid origins such as fat replacers have been proposed, leading to a product with a healthier nutritional profile (low in saturated fats, zero trans fats and high in polyunsaturated fats). However, replacing conventional fat with a structured lipid or with a fat mimetic can alternate some of the technological operations or the food quality impeding consumers' acceptance. In this review, we summarize the research of the different existing methods (including conventional and nonconventional) for tailoring lipids in order to give a concise and critical overview in the field. Specifically, raw materials, methods for their production and the potential of food application, together with the properties of new product formulations, have been discussed. Future perspectives, such as the possibility of bioengineering approaches and the valorization of industrial side streams in the framework of Green Production and Circular Economy in the production of tailored lipids, have been highlighted. Additionally, a schematic diagram classifying conventional and nonconventional techniques is proposed based on the processing steps included in tailored lipid production as a convenient and straightforward tool for research and industry searching for healthy, sustainable and zero trans edible lipid system alternatives.
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Affiliation(s)
- Mishela Temkov
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudjer Boskovic 16, 1000 Skopje, North Macedonia
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 3-5 Manăștur st., 400372 Cluj Napoca, Romania
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Zhao W, Wei Z, Xue C. Recent advances on food-grade oleogels: Fabrication, application and research trends. Crit Rev Food Sci Nutr 2021; 62:7659-7676. [PMID: 33955285 DOI: 10.1080/10408398.2021.1922354] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
In order to improve the nutritional and quality characteristics of food, solid fats are widely used in food formulations. With the continuous improvement of consumers' awareness of health in recent years, substantial attempts have been carried out to find substitutes for solid fats to reduce saturated fatty acid content in foods. Oleogels have drawn increasing attention due to their attractive advantages such as easy fabrication, superior fatty acid composition and safe use in food products to satisfy consumers' demands for healthy products. This review provides the latest information on the diversified oleogel systems. The feasibility of oleogel and oleogel-based system as nutraceutical vehicles is elucidated. The type as well as concentration of oleogelators and the synergistic effect between two or more oleogelators are important factors affecting the properties of obtained oleogel. Oleogels used in nutraceutical delivery have been shown to offer increased loading amount, enhanced bioaccessibility and targeted or controlled release. These nutrients wrapped in oleogels may in turn affect the formation and properties of oleogels. Furthermore, the future perspectives of oleogels are discussed. The feasible research trends of food-grade oleogel include oleogel-based solid lipid particle, essential oil-in-oleogel system, delivery of probiotics, nutraceuticals co-delivery and microencapsulated oleogel.
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Affiliation(s)
- Wanjun Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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47
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Pan J, Li Y, Chen K, Zhang Y, Zhang H. Enhanced physical and antimicrobial properties of alginate/chitosan composite aerogels based on electrostatic interactions and noncovalent crosslinking. Carbohydr Polym 2021; 266:118102. [PMID: 34044920 DOI: 10.1016/j.carbpol.2021.118102] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 04/09/2021] [Accepted: 04/21/2021] [Indexed: 12/23/2022]
Abstract
In this study, the alginate/chitosan composite aerogels based on electrostatic interactions and noncovalent crosslinking were fabricated using sol-gel method followed by freeze-drying process. The solution property results showed that with the addition of chitosan in alginate solution, a tighter network was induced by the more entangled molecular chains. The aerogel morphology observations showed that the pore diameter decreased with the increasing weight ratio of chitosan in the aerogels, but was even much lower after the crosslinking of excess alginate with calcium ions. After crosslinking, the aerogels presented the improved thermal stability and higher mechanical properties, as well as stronger antibacterial activities against Staphylococcus aureus and Escherichia coli. Therefore, the enhanced physical and antimicrobial properties of the alginate/chitosan aerogels may be achieved by modulation of electrostatic interactions and noncovalent crosslinking, suggesting the promising applications of these composite aerogels as active food packaging materials for antimicrobial purpose.
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Affiliation(s)
- Jingjing Pan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Kailun Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yipeng Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Muhammad A, Lee D, Shin Y, Park J. Recent Progress in Polysaccharide Aerogels: Their Synthesis, Application, and Future Outlook. Polymers (Basel) 2021; 13:1347. [PMID: 33924110 PMCID: PMC8074296 DOI: 10.3390/polym13081347] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/13/2021] [Accepted: 04/13/2021] [Indexed: 01/07/2023] Open
Abstract
Porous polysaccharides have recently attracted attention due to their porosity, abundance, and excellent properties such as sustainability and biocompatibility, thereby resulting in their numerous applications. Recent years have seen a rise in the number of studies on the utilization of polysaccharides such as cellulose, chitosan, chitin, and starch as aerogels due to their unique performance for the fabrication of porous structures. The present review explores recent progress in porous polysaccharides, particularly cellulose and chitosan, including their synthesis, application, and future outlook. Since the synthetic process is an important aspect of aerogel formation, particularly during the drying step, the process is reviewed in some detail, and a comparison is drawn between the supercritical CO2 and freeze drying processes in order to understand the aerogel formation of porous polysaccharides. Finally, the current applications of polysaccharide aerogels in drug delivery, wastewater, wound dressing, and air filtration are explored, and the limitations and outlook of the porous aerogels are discussed with respect to their future commercialization.
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Affiliation(s)
| | | | | | - Juhyun Park
- Department of Intelligent Energy and Industry, School of Chemical Engineering and Materials Science, Chung-Ang University, Seoul 06974, Korea; (A.M.); (D.L.); (Y.S.)
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Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels. Food Chem 2021; 356:129703. [PMID: 33848680 DOI: 10.1016/j.foodchem.2021.129703] [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: 09/04/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/22/2022]
Abstract
Cold plasma as a green and expeditious tool was used to modify whey protein isolate (WPI) in order to improve its emulsion capability. The emulsion-based oleogels with antibacterial functions were then constructed using the modified WPI. The modified WPI treated with cold plasma under 10 s at 50 W power significantly lowered the oil-water interface tension. Meanwhile, the fluorescence intensity and the α-helix content of WPI reduced with the cold plasma treatment. It is noted that SEM results showed that the treated WPI had more regular dendritic structures. Such modified WPI was applied to construct oleogels loaded with thyme essential oil and coconut oil, which showed a porous uniform network structure and excellent antimicrobial activities against E.coli. As a proof of concept, this study demonstrated cold plasma could be as a new facile tool to modify food-sourced proteins and expected to enlarge their applications in oleogel productions.
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50
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Shi HG, Li SL, Cheng JB, Zhao HB, Wang YZ. Multifunctional Photothermal Conversion Nanocoatings Toward Highly Efficient and Safe High-Viscosity Oil Cleanup Absorption. ACS APPLIED MATERIALS & INTERFACES 2021; 13:11948-11957. [PMID: 33650846 DOI: 10.1021/acsami.0c22596] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Efficient and safe cleanup for the high-viscosity heavy oil spill has been a worldwide challenge due to its sluggish flowability, while classic absorption methods by electric/solar heating are seriously limited by low efficiency and high fire hazards during heating of highly flammable oil. Facing this dilemma, we reported a novel flame-retardant photothermal conversion nanocoating to endow commercial foams with highly efficient and safe heavy oil cleanup absorption. This multifunctional nanocoating consisting of nano-Fe3O4 and reduced graphene oxide (rGO) that both showed photothermal conversion ability and non-flammable nature can be firmly deposited on the polymer foam skeletons via facile coprecipitation and dip-coating processes. The composite foam showed a tough morphology with high hydrophobicity and low density, thus leading to selective high absorption for various oils and organic solvents. Due to the double photothermal conversion effects of nano-Fe3O4 and rGO, the temperature of the foam can be rapidly heated at a rate of ∼103.5 °C/min (the fastest rate ever) under 1 sun irradiation. Consequently, the foam with a high absorption capacity of 75.1 times its weight demonstrated a rapid absorption rate of 9000 g m-2 min-1 for large-viscosity oil under 1 sun irradiation, which was 3 times faster than previously reported. Furthermore, benefitting from high flame retardancy, elasticity, and magnetism, the foam can be safely and repeatedly used for magnetically controllable oil cleanup absorption, which effectively avoids oil spill hazards.
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Affiliation(s)
- Hai-Gang Shi
- School of Chemical Engineering, Collaborative Innovation Center for Eco-Friendly and Fire-Safety Polymeric Materials (MoE), State Key Laboratory of Polymer Materials Engineering, National Engineering Laboratory of Eco-Friendly Polymeric Materials (Sichuan), Sichuan University, Chengdu 610064, China
| | - Shu-Liang Li
- School of Chemical Engineering, Collaborative Innovation Center for Eco-Friendly and Fire-Safety Polymeric Materials (MoE), State Key Laboratory of Polymer Materials Engineering, National Engineering Laboratory of Eco-Friendly Polymeric Materials (Sichuan), Sichuan University, Chengdu 610064, China
| | - Jin-Bo Cheng
- School of Chemical Engineering, Collaborative Innovation Center for Eco-Friendly and Fire-Safety Polymeric Materials (MoE), State Key Laboratory of Polymer Materials Engineering, National Engineering Laboratory of Eco-Friendly Polymeric Materials (Sichuan), Sichuan University, Chengdu 610064, China
| | - Hai-Bo Zhao
- School of Chemical Engineering, Collaborative Innovation Center for Eco-Friendly and Fire-Safety Polymeric Materials (MoE), State Key Laboratory of Polymer Materials Engineering, National Engineering Laboratory of Eco-Friendly Polymeric Materials (Sichuan), Sichuan University, Chengdu 610064, China
| | - Yu-Zhong Wang
- School of Chemical Engineering, Collaborative Innovation Center for Eco-Friendly and Fire-Safety Polymeric Materials (MoE), State Key Laboratory of Polymer Materials Engineering, National Engineering Laboratory of Eco-Friendly Polymeric Materials (Sichuan), Sichuan University, Chengdu 610064, China
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