1
|
Lan T, Dong Y, Jiang L, Zhang Y, Sui X. Analytical approaches for assessing protein structure in protein-rich food: A comprehensive review. Food Chem X 2024; 22:101365. [PMID: 38623506 PMCID: PMC11016869 DOI: 10.1016/j.fochx.2024.101365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 03/24/2024] [Accepted: 04/05/2024] [Indexed: 04/17/2024] Open
Abstract
This review focuses on changes in nutrition and functional properties of protein-rich foods, primarily attributed to alterations in protein structures. We provide a comprehensive overview and comparison of commonly used laboratory methods for protein structure identification, aiming to offer readers a convenient understanding of these techniques. The review covers a range of detection technologies employed in food protein analysis and conducts an extensive comparison to identify the most suitable method for various proteins. While these techniques offer distinct advantages for protein structure determination, the inherent complexity of food matrices presents ongoing challenges. Further research is necessary to develop and enhance more robust detection methods to improve accuracy in protein conformation and structure analysis.
Collapse
Affiliation(s)
- Tian Lan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yabo Dong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- 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
| |
Collapse
|
2
|
Jiang W, Guan X, Liu W, Li Y, Jiang H, Ngai T. Pickering emulsion templated proteinaceous microparticles as glutathione-responsive carriers for endocytosis in tumor cells. NANOSCALE HORIZONS 2024; 9:536-543. [PMID: 38390971 DOI: 10.1039/d3nh00551h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/24/2024]
Abstract
The use of glucose oxidase (GOx) to disrupt glucose supply has been identified as a promising strategy in cancer starvation therapy. However, independent delivery of GOx is prone to degradation upon exposure to biological conditions and may cause damage to blood vessels and normal organs during transportation. Although some carriers can protect GOx from the surrounding environment, the harsh preparation conditions may compromise its activity. Moreover, the commonly used materials often exhibit poor biocompatibility and possess certain cytotoxicity. To address this issue, we developed a gentle and efficient method based on Pickering emulsion templates to synthesize protein-based microparticles using zein as the matrix material. These microparticles have high stability and can be tailored to efficiently encapsulate biomolecules while preserving their activity. Moreover, the zein-based microparticles can be triggered to release biomolecules in tumor cells under high glutathione levels, demonstrating excellent responsiveness, biocompatibility, and low cytotoxicity. Additionally, when loaded with GOx, these protein-based microparticles effectively deprive tumor cells of nutrients and induce apoptosis by generating high levels of H2O2, thereby exhibiting enhanced anticancer properties.
Collapse
Affiliation(s)
- Weijie Jiang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education & School of Chemical and Material Engineering, Jiangnan University, Wuxi, P. R. China.
| | - Xin Guan
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T., Hong Kong.
| | - Wei Liu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education & School of Chemical and Material Engineering, Jiangnan University, Wuxi, P. R. China.
| | - Yunxing Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education & School of Chemical and Material Engineering, Jiangnan University, Wuxi, P. R. China.
| | - Hang Jiang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education & School of Chemical and Material Engineering, Jiangnan University, Wuxi, P. R. China.
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T., Hong Kong.
| |
Collapse
|
3
|
Mao Y, Li X, Qi Q, Wang F, Zhang H, Wu Y, Liu J, Zhao C, Xu X. Riboflavin-loaded soy protein isolate cold gel treated with combination of high intensity ultrasound and high hydrostatic pressure: Gel structure, physicochemical properties and gastrointestinal digestion fate. ULTRASONICS SONOCHEMISTRY 2024; 104:106819. [PMID: 38387223 PMCID: PMC10901135 DOI: 10.1016/j.ultsonch.2024.106819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/04/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
Transglutaminase (TGase) was added to soy protein isolate (SPI) dispersion after the combination treatment of high intensity ultrasound (HIU) and high hydrostatic pressure (HHP) to catalyze the formation of cold gel, which was used to encapsulate riboflavin. The structure, physicochemical properties and in vitro digestion characteristics of riboflavin-loaded SPI cold gel were investigated. HIU-HHP combined treatment enhanced the strength, water retention, elastic property, thermal stability and protein denaturation degree of riboflavin-loaded SPI cold gels, and improved the gel network structure, resulting in a higher encapsulation efficiency of riboflavin and its chemical stability under heat and light treatment. HIU-HHP combined treatment reduced the erosion and swelling of SPI cold gel in simulated gastrointestinal fluid, and improved the sustained release effect of SPI gel on riboflavin by changing the digestion mode and rate of gel. In addition, HIU-HHP combined treated gels promoted the directional release of riboflavin in the simulated intestinal fluid, thereby improving its bioaccessibility, which was related to the secondary structure orderliness, tertiary conformation tightness and aggregation degree of protein during the gastrointestinal digestion. Therefore, HIU-HHP combined treatment technology had potential application value in improving the protection, sustained/controlled release and delivery of SPI cold gels for sensitive bioactive compounds.
Collapse
Affiliation(s)
- Yuxuan Mao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xinqi Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Qi Qi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Fang Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Yuzhu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| |
Collapse
|
4
|
Pei S, Wang Y, Zhang Y, Wang F. Structural and textural properties of walnut protein gels induced by ultrasound and transglutaminase: encapsulation and release of tea polyphenols. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2286-2295. [PMID: 37273567 PMCID: PMC10232710 DOI: 10.1007/s13197-023-05756-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/14/2022] [Accepted: 04/11/2023] [Indexed: 06/06/2023]
Abstract
This study investigated the synergy of ultrasonic and transglutaminase (TGase) treatment on the structural, physicochemical, rheological, gelation properties and controlled release properties of dehulled walnut proteins (DWP). The results showed that after ultrasonic-TGase treatment, the surface hydrophobicity was decreased, indicating the involvement of disulfide bonds in gel formation. Scanning electron microscopy (SEM) showed that ultrasonic-TGase treatment resulted in a more uniform and denser microstructure of DWP gels. Ultrasonic-TGase treatment changed the secondary structure of the DWP gels as determined by Fourier transform infrared spectroscopy, with an increase in α-helix, β-turn and random coils and a decrease in β-sheets. In addition, in vitro drug release profiles showed that ultrasonic-TGase treatment promoted the cross-linking of protein molecules and formed a dense network to embed tea polyphenols (TP), thereby slowing down the digestion of TP in simulated gastric fluid and achieving the purpose of slow-release in simulated intestinal fluid. Thus, the synergy of ultrasonic and TGase treatment might be an effective method to improve gel properties and expand the application of protein gels in the food industries. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05756-6.
Collapse
Affiliation(s)
- Suping Pei
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
| | - Ying Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
| | - Yu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
| |
Collapse
|
5
|
Wu Y, Du J, Zhang J, Li Y, Gao Z. pH Effect on the Structure, Rheology, and Electrospinning of Maize Zein. Foods 2023; 12:foods12071395. [PMID: 37048217 PMCID: PMC10093575 DOI: 10.3390/foods12071395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/14/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
As a simple and convenient technology to fabricate micron-to-nanoscale fibers with controllable structure, electrostatic spinning has produced fiber films with many natural advantages, including a large specific surface area and high porosity. Maize zein, as a major storage protein in corn, showed high hydrophobicity and has been successfully applied as a promising carrier for encapsulation and controlled release in the pharmaceutical and food areas. Proteins exhibit different physical and chemical properties at different pH values, and it is worth investigating whether this change in physical and chemical properties affects the properties of electrospun fiber films. We studied the pH effects on zein solution rheology, fiber morphology, and film properties. Rotational rheometers were used to test the rheology of the solutions and establish a correlation between solution concentration and fiber morphology. The critical concentrations calculated by the cross-equation fitting model were 17.6%, 20.1%, 20.1%, 17.1%, and 19.5% (w/v) for pH 4, 5, 6, 7, and 8, respectively. The secondary structure of zein changed with the variation in solution pH. Furthermore, we analyzed the physical properties of the zein films. The contact angles of the fiber membranes prepared with different pH spinning solutions were all above 100, while zein films formed by solvent evaporation showed hydrophilic properties. The results indicated that the rheological properties of zein solutions and the surface properties of the film were affected by the pH value. This study showed that zein solutions can be stabilized to form electrospun fibers at a variety of pH levels and offered new opportunities to further enhance the encapsulation activity of zein films for bioactive materials.
Collapse
|
6
|
Liu G, An D, Li J, Deng S. Zein-based nanoparticles: Preparation, characterization, and pharmaceutical application. Front Pharmacol 2023; 14:1120251. [PMID: 36817160 PMCID: PMC9930992 DOI: 10.3389/fphar.2023.1120251] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 01/19/2023] [Indexed: 02/04/2023] Open
Abstract
Zein, as one of the natural and GRAS proteins in plant, is renewable, nontoxic, biocompatible and biodegradable. Over the past decade, many research efforts have been devoted to zein-based biomaterials for several industrial applications. Combining with research experiences in our research group, the preparation methods, characterizations and pharmaceutical applications of zein-based nanoparticles were summarized in this review. Zein NPs with different particle nanostructures have been prepared by chemical crosslinking, desolvating, dispersing and micromixing strategies. The pharmaceutical applications of zein NPs are mainly focus on the drug delivery. Zein NPs can improve the drug stability, increase the oral bioavailability, control the drug release and enhance the drug targeting, thereby improving the pharmaceutical effect effectively. More efforts are required to analyze the relationship among preparation methods, particle nanostructures and pharmaceutical properties in virtue of quality by design approach, and further promote the scale-up production and clinical application of zein NPs.
Collapse
Affiliation(s)
- Guijin Liu
- *Correspondence: Guijin Liu, ; Junjian Li, ; Shiming Deng,
| | | | - Junjian Li
- *Correspondence: Guijin Liu, ; Junjian Li, ; Shiming Deng,
| | - Shiming Deng
- *Correspondence: Guijin Liu, ; Junjian Li, ; Shiming Deng,
| |
Collapse
|
7
|
Islam F, Amer Ali Y, Imran A, Afzaal M, Zahra SM, Fatima M, Saeed F, Usman I, Shehzadi U, Mehta S, Shah MA. Vegetable proteins as encapsulating agents: Recent updates and future perspectives. Food Sci Nutr 2023; 11:1705-1717. [PMID: 37051354 PMCID: PMC10084973 DOI: 10.1002/fsn3.3234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/02/2023] [Accepted: 01/07/2023] [Indexed: 01/29/2023] Open
Abstract
The use of proteinaceous material is desired as it forms a protective gelation around the active core, making it safe through temperature, pH, and O2 in the stomach and intestinal environment. During the boom of functional food utilization in this era of advancement in drug delivery systems, there is a dire need to find more protein sources that could be explored for the potential of being used as encapsulation materials, especially vegetable proteins. This review covers certain examples which need to be explored to form an encapsulation coating material, including soybeans (conglycinin and glycinin), peas (vicilin and convicilin), sunflower (helianthins and albumins), legumes (glutenins and albumins), and proteins from oats, rice, and wheat. This review covers recent interventions exploring the mentioned vegetable protein encapsulation and imminent projections in the shifting paradigm from conventional process to environmentally friendly green process technologies and the sensitivity of methods used for encapsulation. Vegetable proteins are easily biodegradable and so are the procedures of spray drying and coacervation, which have been discussed to prepare the desired encapsulated functional food. Coacervation processes are yet more promising in the case of particle size formation ranging from nano to several hundred microns. The present review emphasizes the significance of using vegetable proteins as capsule material, as well as the specificity of encapsulation methods in relation to vegetable protein sensitivity and the purpose of encapsulation accompanying recent interventions.
Collapse
Affiliation(s)
- Fakhar Islam
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Yuosra Amer Ali
- Department of Food Sciences, College of Agriculture and Forestry University of Mosul Mosul Iraq
| | - Ali Imran
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Syeda Mahvish Zahra
- Department of Environmental Design, Health and Nutritional Sciences Allama Iqbal Open University Islamabad Pakistan
- Institute of Food Science and Nutrition, University of Sargodha Sargodha Pakistan
| | - Maleeha Fatima
- Department of Home Economics Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Ifrah Usman
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Umber Shehzadi
- Department of Food Sciences, College of Agriculture and Forestry University of Mosul Mosul Iraq
| | - Shilpa Mehta
- Department of Electrical and Electronic Engineering Auckland University of Technology Auckland New Zealand
| | - Mohd Asif Shah
- Adjunct Faculty University Center for Research & Development, Chandigarh University Mohali India
| |
Collapse
|
8
|
Zhu Q, Han K, Wei W, Zhang L, Gao J, Wu T, Zhao T, Chen H, Zhang M. Rational design cold-set interpenetrating network hydrogel based on wheat bran arabinoxylans and pea protein isolates for regulating the release of riboflavin in simulated digestion. Int J Biol Macromol 2022; 223:961-970. [PMID: 36379280 DOI: 10.1016/j.ijbiomac.2022.11.092] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/12/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022]
Abstract
Cold-set interpenetrating polymer network gels as riboflavin (RF) delivery vehicles based on wheat bran arabinoxylans (AX) and pea protein isolate (PPI) were developed via enzymatic-crosslinking. The impact of AX concentrations on the physicochemical property, in vitro digestion property and microstructure of IPN gels was explored. Increased concentrations of AX enhanced the viscoelasticity of IPN gels and resulted in a more compact microstructure. However, at a concentration of 5.0 % (w/v), the faster and stronger crosslinking of AX molecules caused separate network gel between PPI and AX. The IPN gel improved the encapsulation efficiency and release property of embedded RF as compared to PPI gel. SEM results showed that IPN gel maintained a complete network structure after gastric digestion. Particularly, the IPN gel with 1.0 % AX exhibited a homogeneous and complete network structure even after intestinal digestion, which explained the reason for the highest encapsulation efficiency and lowest release ratios of RF.
Collapse
Affiliation(s)
- Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, PR China
| | - Kexin Han
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Wei Wei
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Lujia Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Jianbiao Gao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Tiantian Zhao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong, 510610, PR China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, PR China.
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China; China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 200284, PR China.
| |
Collapse
|
9
|
Zhao C, Wang F, Yang X, Mao Y, Qi Q, Zheng M, Xu X, Cao Y, Wu Y, Liu J. Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
|
10
|
Wang H, Li ZZ, Liang XY, Jiang WY, Yang XQ, Zeng QZ, Yuan Y. A novel zein-selenium complex nanoparticle with controllable size: quantitative design, physical properties and cytotoxicity in vitro. Food Chem 2022; 402:134470. [DOI: 10.1016/j.foodchem.2022.134470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 09/12/2022] [Accepted: 09/27/2022] [Indexed: 11/28/2022]
|
11
|
Recent progress in the application of plant-based colloidal drug delivery systems in the pharmaceutical sciences. Adv Colloid Interface Sci 2022; 307:102734. [DOI: 10.1016/j.cis.2022.102734] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/24/2022] [Accepted: 07/13/2022] [Indexed: 01/11/2023]
|
12
|
Entrapping curcumin in the hydrophobic reservoir of rice proteins toward stable antioxidant nanoparticles. Food Chem 2022; 387:132906. [DOI: 10.1016/j.foodchem.2022.132906] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 04/01/2022] [Accepted: 04/04/2022] [Indexed: 11/24/2022]
|
13
|
Zhao Y, Jin L, Liu X, Liu X, Dong S, Chen Y, Li X, Lv X, He M. Novel high strength PVA/soy protein isolate composite hydrogels and their properties. Front Chem 2022; 10:984652. [PMID: 36072706 PMCID: PMC9441482 DOI: 10.3389/fchem.2022.984652] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 07/26/2022] [Indexed: 11/14/2022] Open
Abstract
High strength polyvinyl alcohol (PVA)/soy protein isolate (SPI) composite hydrogels (EPSG) were constructed by the introduction of PVA into SPI through the crosslinking with epichlorohydrin (ECH) and a freezing-thawing process. The EPSG hydrogels were characterized by scanning electron microscopy, FTIR, X-ray diffraction and compressive test. The results revealed that chemical crosslinking interactions occurred for SPI and PVA during the fabrication process. The composite hydrogels exhibited a homogenous porous structure, indicating certain miscibility between PVA and SPI. The introduction of PVA increased the compressive strength of SPI hydrogels greatly, which could reach as high as 5.38 MPa with the water content ratio of 89.5%. Moreover, the water uptake ratio of completely dried SPI hydrogel (namely xerogel) decreased gradually from 327.4% to 148.1% with the incorporation of PVA, showing a better potential as implants. The cytocompatibility and hemocompatibility of the EPSG hydrogels were evaluated by a series of in vitro experiments. The results showed that the EPSG hydrogels had no cytotoxicity (cell viability values were above 86.7%), good biocompatibility and hemocompatibility, showing potential applications as a direct blood contact material in the field of tissue engineering.
Collapse
Affiliation(s)
- Yanteng Zhao
- Department of Transfusion, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Diseases, School of Basic Medical Sciences, Wuhan University, Wuhan, China
| | - Lu Jin
- School of Materials Science and Engineering, Yancheng Institute of Technology, Yancheng, China
| | - Xin Liu
- Department of Transfusion, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China
| | - Xue Liu
- Department of Transfusion, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China
| | - Shuling Dong
- Department of Transfusion, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China
| | - Yun Chen
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Diseases, School of Basic Medical Sciences, Wuhan University, Wuhan, China
| | - Xianyu Li
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Diseases, School of Basic Medical Sciences, Wuhan University, Wuhan, China
- Department of Pathophysiology, School of Basic Medical Sciences, Hubei University of Medicine, Shiyan, China
- *Correspondence: Xianyu Li, ; Xianping Lv, ; Meng He,
| | - Xianping Lv
- Department of Transfusion, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China
- *Correspondence: Xianyu Li, ; Xianping Lv, ; Meng He,
| | - Meng He
- School of Materials Science and Engineering, Yancheng Institute of Technology, Yancheng, China
- *Correspondence: Xianyu Li, ; Xianping Lv, ; Meng He,
| |
Collapse
|
14
|
Zhou C, Zhao T, Chen L, Yagoub AEA, Chen H, Yu X. Effect of dialysate type on ultrasound-assisted self-assembly Zein nanocomplexes: Fabrication, characterization, and physicochemical stability. Food Res Int 2022; 162:111812. [DOI: 10.1016/j.foodres.2022.111812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/29/2022] [Accepted: 08/18/2022] [Indexed: 11/25/2022]
|
15
|
Zhao Y, Yan M, Xue S, Zhang T, Shen X. Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel. J Dairy Sci 2022; 105:7253-7265. [PMID: 35863927 DOI: 10.3168/jds.2021-21605] [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: 11/20/2021] [Accepted: 04/20/2022] [Indexed: 11/19/2022]
Abstract
This study investigated the effect of ultrasound and enzymatic cross-linking on the freeze-thaw (FT) stability and release properties of whey protein isolate hydrogels. We evaluated the FT stability by the changes in the microstructure, riboflavin retention, syneresis, water holding capacity (WHC), and texture of gels subjected to 3 FT cycles. High-intensity ultrasound (HUS) and transglutaminase (TGase)-mediated cross-linking improved the FT stability of whey protein isolate hydrogels loaded with riboflavin (WPISAR), as demonstrated by a more uniform and denser porous structure, significantly higher riboflavin retention, WHC, and textural properties, and lower syneresis after 3 FT cycles than those of untreated hydrogels. Furthermore, HUS- and TGase-mediated cross-linking decreased protein erosion and swelling ratio of WPISAR in simulated gastrointestinal fluids (SGIF) and reduced the riboflavin release rate in SGIF both with and without the addition of digestive enzymes. After 3 FT cycles, faster riboflavin release occurred due to a more porous structure induced by ice crystal formation compared with their unfrozen counterparts as detected by confocal laser scanning microscopy. High-intensity ultrasound- and TGase-mediated cross-linking alleviated the FT-induced faster riboflavin release rate in SGIF. High-intensity ultrasound- and TGase-treated gel samples showed that both diffusion and network erosion were responsible for riboflavin release regardless of FT. These results suggest that HUS- and TGase-mediated cross-linking improved the FT stability of WPISAR with a high riboflavin retention, and might be a good candidate as a controlled-release vehicle for riboflavin delivery to overcome undesired FT processing.
Collapse
Affiliation(s)
- Yanli Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Mi Yan
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Shiqi Xue
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Tiehua Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
| |
Collapse
|
16
|
Sani MA, Tavassoli M, Azizi-Lalabadi M, Mohammadi K, McClements DJ. Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application. Adv Colloid Interface Sci 2022; 305:102709. [PMID: 35640316 DOI: 10.1016/j.cis.2022.102709] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 12/21/2022]
Abstract
Consumers are becoming increasingly aware of the impact of their dietary choices on the environment, animal welfare, and health, which is causing many of them to adopt more plant-based diets. For this reason, many sectors of the food industry are reformulating their products to contain more plant-based ingredients. This article describes recent research on the formation and application of nano-enabled colloidal delivery systems formulated from plant-based ingredients, such as polysaccharides, proteins, lipids, and phospholipids. These delivery systems include nanoemulsions, solid lipid nanoparticles, nanoliposomes, nanophytosomes, and biopolymer nanoparticles. The composition, size, structure, and charge of the particles in these delivery systems can be manipulated to create novel or improved functionalities, such as improved robustness, higher optical clarity, controlled release, and increased bioavailability. There have been major advances in the design, assembly, and application of plant-based edible nanoparticles within the food industry over the past decade or so. As a result, there are now a wide range of different options available for creating delivery systems for specific applications. In the future, it will be important to establish whether these formulations can be produced using economically viable methods and provide the desired functionality in real-life applications.
Collapse
Affiliation(s)
- Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student's Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | | |
Collapse
|
17
|
Cao W, Gao R, Wan X, He Z, Chen J, Wang Y, Hu W, Li J, Li W. Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107539] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
18
|
Yuan JL, Ding CS, Li CL, Zhang Y, Kang X. Protective, controlled-release and embedding mechanism of porcine plasma protein cold-set gel on quercetin: An effective carrier of hydrophobic compounds. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
19
|
Zhao Y, Han X, Yin H, Li Q, Zhou J, Zhang H, Zhang W, Zhao C, Liu J. Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15683] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Yilin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Xinxin Han
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Huanhuan Yin
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Qi Li
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Jingyi Zhou
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Hao Zhang
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Wenge Zhang
- Particle Laboratory Center for Environmental Metrology National Institute of Metrology Beijing 100022 China
| | - Chengbin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| | - Jingsheng Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China
| |
Collapse
|
20
|
Zhang M, Yin L, Yan W, Gao C, Jia X. Preparation and Characterization of a Novel Soy Protein Isolate-Sugar Beet Pectin Emulsion Gel and Its Application as a Multi-Phased Nutrient Carrier. Foods 2022; 11:foods11030469. [PMID: 35159619 PMCID: PMC8833956 DOI: 10.3390/foods11030469] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/27/2022] [Accepted: 02/03/2022] [Indexed: 02/06/2023] Open
Abstract
Emulsion gel, a novel oral delivery carrier, provides the possibility to co-load hydrophilic and lipophilic nutrients simultaneously. In this study, duo-induction methods of laccase and glucono-δ-lactone (L&GDL) or laccase and transglutaminase (L&MTG) were used to prepare the soy protein isolate-sugar beet pectin (SPI-SBP) emulsion gel. The textural data of the emulsion gel was normalized to analyze the effect of different induction methods on the gel property of the SPI-SBP emulsion gels. The characterization studies showed the structure of L&MTG emulsion gel was denser with a lower swelling ratio and reduced degree of digestion, compared with L&GDL emulsion gel. Moreover, the release profiles of both β-carotene and riboflavin co-loaded in the SPI-SBP emulsion gels were correlated to the digestion patterns of the gel matrix; the controlled-release of encapsulated functional factors was regulated by a gel network induced by different induction methods, mainly due to the resulting porosity of the structure and swelling ratio during digestion. In conclusion, SPI-SBP emulsion gels have the capability of encapsulating multiple functional factors with different physicochemical properties.
Collapse
|
21
|
Sadat A, Corradini MG, Joye IJ. Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems. Curr Res Food Sci 2022; 5:479-490. [PMID: 35265856 PMCID: PMC8899121 DOI: 10.1016/j.crfs.2022.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 12/02/2022] Open
Abstract
The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λexc = 280 nm) was still present even in those zein-gluten samples containing the highest gluten concentration and lowest zein concentration. This suggests that the Tyr moieties (stemming from zein) are not in close proximity to tryptophan (Trp) of gluten and their fluorescence is not quenched efficiently. Raman scattering results also showed the presence of different Tyr residues, exposed and buried, as well as different conformations of disulfide bridges, in zein and gluten samples. Based on the results from spectroscopic measurements and scanning electron microscopy (SEM), two distinct network structures composed of gluten and zein were identified in the mixed dough systems. The present work illustrates how complementary vibrational (Raman scattering and FTIR) and fluorescence spectroscopy methods can be combined to non-invasively assess protein structure and interactions in a complex food matrix. Exploration of non-invasive techniques to study proteins in complex food systems. Complementary information obtained on protein structure at several length scales. Zein dough viscoelasticity relates to the formation of beta-sheet rich fibrils. Gluten and zein form two distinct network structures in dough making. Zein inclusion increases water availability for gluten in gluten-zein dough.
Collapse
Affiliation(s)
- Azin Sadat
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Maria G. Corradini
- Department of Food Science, University of Guelph, Guelph, Canada
- Arrell Food Institute, University of Guelph, Guelph, Canada
| | - Iris J. Joye
- Department of Food Science, University of Guelph, Guelph, Canada
- Corresponding author.
| |
Collapse
|
22
|
Tian L, Fan H, Liu H, Tong Z, Liu T, Zhang Y. Development and properties of zein/
Tremella fuciformis
polysaccharides blend as a hard capsule material. J Appl Polym Sci 2021. [DOI: 10.1002/app.51379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Lanying Tian
- School of Food Science and Engineering Jilin Agricultural University Changchun China
| | - Hongxiu Fan
- School of Food Science and Engineering Jilin Agricultural University Changchun China
| | - Hongcheng Liu
- School of Food Science and Engineering Jilin Agricultural University Changchun China
| | - Zhengquan Tong
- School of Food Science and Engineering Jilin Agricultural University Changchun China
| | - Tingting Liu
- School of Food Science and Engineering Jilin Agricultural University Changchun China
| | - Yanrong Zhang
- School of Food Science and Engineering Jilin Agricultural University Changchun China
| |
Collapse
|
23
|
Banerjee A, Binder J, Salama R, Trant JF. Synthesis, characterization and stress-testing of a robust quillaja saponin stabilized oil-in-water phytocannabinoid nanoemulsion. J Cannabis Res 2021; 3:43. [PMID: 34556180 PMCID: PMC8461879 DOI: 10.1186/s42238-021-00094-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 08/05/2021] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND This study describes the design, optimization, and stress-testing of a novel phytocannabinoid nanoemulsion generated using high-pressure homogenization. [Formula: see text], a plant-derived commercial emulsifier containing quillaja saponin, was used to stabilize the lipid phase droplets in water. Stress-testing was performed on this nanoemulsion in order to evaluate its chemical and colloidal stability under the influence of different environmental factors, encompassing both physical and chemical stressors. METHODS Extensive optimization studies were conducted to arrive at an ideal nanoemulsion formulation. A coarse emulsion containing 16.6 wt% CBD-enriched cannabis distillate and 83.4 wt% carrier (soybean) oil dispersed in 10 wt% [Formula: see text] (1.5 wt% quillaja saponin) solution after 10 homogenization cycles at a pressure of 30,000 psi produced a stable nanoemulsion. This nanoemulsion was then subjected to the stress studies. RESULTS The optimized nanoemulsion had an average droplet diameter of ca. 120 nm and average droplet surface ζ potentials of ca. -30 mV. It was imaged and characterized by a variety of protocols. It proved to be stable to droplet agglomeration and phase separation upon storage under ambient conditions for 6 weeks, as well as under a variety of physical stressors such as heat, cold, dilution, and carbonation. pH values ≤2 and moderately high salt concentrations (> 100 mM), however, destabilized the nanoemulsion, eventually leading to phase separation. Cannabis potency, determined by HPLC, was detrimentally affected by any changes in the nanoemulsion phase stability. CONCLUSIONS Quillaja saponin stabilized cannabidiol(CBD)-enriched nanoemulsions are stable, robust systems even at low emulsifier concentrations, and are therefore significant from both a scientific as well as a commercial perspective.
Collapse
Affiliation(s)
- Abhinandan Banerjee
- Department of Chemistry and Biochemistry, University of Windsor, 401 Sunset Ave., Windsor, ON, Canada
| | | | - Rayan Salama
- Department of Chemistry and Biochemistry, University of Windsor, 401 Sunset Ave., Windsor, ON, Canada
| | - John F. Trant
- Department of Chemistry and Biochemistry, University of Windsor, 401 Sunset Ave., Windsor, ON, Canada
| |
Collapse
|
24
|
Light K, Karboune S. Emulsion, hydrogel and emulgel systems and novel applications in cannabinoid delivery: a review. Crit Rev Food Sci Nutr 2021; 62:8199-8229. [PMID: 34024201 DOI: 10.1080/10408398.2021.1926903] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Emulsions, hydrogels and emulgels have attracted a high interest as tools for the delivery of poorly soluble hydrophobic nutraceuticals by enhancing their stability and bioavailability. This review provides an overview of these delivery systems, their unique qualities and their interactions with the human gastrointestinal system. The modulation of the various delivery systems to enhance the bioavailability and modify the release profile of bioactive encapsulates is highlighted. The application of the delivery systems in the delivery of cannabinoids is also discussed. With the recent increase of cannabis legalization across North America, there is much interest in developing cannabis edibles which can provide a consistent dose of cannabinoids per portion with a rapid time of onset. Indeed, the long time of onset of psychoactive effects and varied metabolic responses to these products result in a high risk of severe intoxication due to overconsumption. Sophisticated emulsion or hydrogel-based delivery systems are one potential tool to achieve this goal. To date, there is a lack of evidence linking specific classes of delivery systems with their pharmacokinetic profiles in humans. More research is needed to directly compare different classes of delivery systems for the gastrointestinal delivery of cannabinoids.
Collapse
Affiliation(s)
- Kelly Light
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
| |
Collapse
|
25
|
Chen C, Du Y, Chen F. Effect of urea concentration on properties of peanut protein isolate, arachin and conarachin-based adhesives during urea-epichlorohydrin modification. ROYAL SOCIETY OPEN SCIENCE 2021; 8:202227. [PMID: 33959369 PMCID: PMC8074907 DOI: 10.1098/rsos.202227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
To lay a theoretical basis for the preparation of peanut protein-based adhesives and promote the sustainable development of the adhesive industry, properties of peanut protein isolate (PPI), arachin and conarachin-based adhesives modified by urea and epichlorohydrin (ECH) were investigated under different urea concentrations. When the urea concentration was 2 mol l-1, the wet shear strength of the PPI-based adhesive was 1.24 MPa with the best water resistance. With the increase of urea concentration from 0 to 4 mol l-1, the apparent viscosity of the PPI-based adhesive increased from 3.87 to 136.80 Pa s and the solid content increased from 18.11% to 31.11%. Compared with conarachin-based adhesive, the properties of arachin-based adhesive were improved more obviously during the combined modification. Scanning electron microscopy images illustrated that when the urea concentration was 2 mol l-1, the surface of the PPI-based adhesive was more compact and smoother, which was beneficial to the improvement of water resistance and related to the structure changes of arachin and conarachin components. Fourier-transform infrared spectroscopy results indicated that different urea concentrations caused the change of ester and ether bonds in the PPI-based adhesive, which was mainly related to arachin component. Thermogravimetry results suggested that when the urea concentration was 2 mol l-1, the decomposition temperature of protein skeleton in the PPI-based adhesive reached a maximum of 314°C exhibiting the highest thermal stability. The improvement of the thermal stability of conarachin was greater than that of arachin during the combined modification.
Collapse
Affiliation(s)
- Chen Chen
- College of Food Science and Engineering, Henan University of Technology, 100, Lianhua Street, High-tech, Zhengzhou 450001, Henan, People's Republic of China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Yan Du
- College of Food Science and Engineering, Henan University of Technology, 100, Lianhua Street, High-tech, Zhengzhou 450001, Henan, People's Republic of China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, 100, Lianhua Street, High-tech, Zhengzhou 450001, Henan, People's Republic of China
| |
Collapse
|
26
|
Djoullah A, Saurel R. Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110276] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
27
|
Fathi M, Ahmadi N, Forouhar A, Hamzeh Atani S. Natural Hydrogels, the Interesting Carriers for Herbal Extracts. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1885436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Nadia Ahmadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Ali Forouhar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Saied Hamzeh Atani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| |
Collapse
|
28
|
Song J, Sun C, Gul K, Mata A, Fang Y. Prolamin-based complexes: Structure design and food-related applications. Compr Rev Food Sci Food Saf 2021; 20:1120-1149. [PMID: 33569884 DOI: 10.1111/1541-4337.12713] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 12/12/2022]
Abstract
Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin-based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water-soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin-based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin-based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure-function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.
Collapse
Affiliation(s)
- Jingru Song
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| |
Collapse
|
29
|
Liu B, Jiao L, Chai J, Bao C, Jiang P, Li Y. Encapsulation and Targeted Release. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
30
|
Facile preparation of succinylated-zein-ZIF-8 hybrid for enhanced stability and pH-responsive drug delivery. Chem Eng Sci 2020. [DOI: 10.1016/j.ces.2020.115981] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
31
|
Bianchera A, Bettini R. Polysaccharide nanoparticles for oral controlled drug delivery: the role of drug-polymer and interpolymer interactions. Expert Opin Drug Deliv 2020; 17:1345-1359. [PMID: 32602795 DOI: 10.1080/17425247.2020.1789585] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Introduction: The oral route still represents the most popular way of administering drugs; nowadays oral administration faces new challenges, in particular with regards to the delivery of APIs that are poorly absorbed and sensitive to degradation such as macromolecules and biotechnological drugs. Nanoparticles are promising tools for the efficient delivery of these drugs to the gastrointestinal tract. Areas covered:Approaches and techniques for the formulation of drugs, with particular focus on the preparation of polysaccharide nanoparticles obtained by non-covalent interactions. Expert opinion:Polysaccharide-based nanoparticulate systems offer the opportunity to address some of the issues posed by biotechnological drugs, as well as by small molecules, with problems of stability/intestinal absorption, by exploiting the capability of the polymer to establish non-covalent bonds with functional groups in the chemical structure of the API. This area of research will continue to grow, provided that these drug delivery technologies will efficaciously be translated into systems that can be manufactured on a large scale under GMP conditions. Industrial scale-up represents the biggest obstacle to overcome in view of the transformation of very promising results obtained on lab scale into medicinal products. To do that, an effort toward the simplification of the process and technologies is necessary.
Collapse
Affiliation(s)
- Annalisa Bianchera
- Food and Drug Department, Viale Delle Scienze 27/a, University of Parma , Parma, Italy
| | - Ruggero Bettini
- Food and Drug Department, Viale Delle Scienze 27/a, University of Parma , Parma, Italy
| |
Collapse
|
32
|
Mehra S, Nisar S, Chauhan S, Singh V, Rattan S. Soy Protein-Based Hydrogel under Microwave-Induced Grafting of Acrylic Acid and 4-(4-Hydroxyphenyl)butanoic Acid: A Potential Vehicle for Controlled Drug Delivery in Oral Cavity Bacterial Infections. ACS OMEGA 2020; 5:21610-21622. [PMID: 32905438 PMCID: PMC7469417 DOI: 10.1021/acsomega.0c02287] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Accepted: 08/04/2020] [Indexed: 05/12/2023]
Abstract
The objective of this work was to evaluate grafted soy protein isolate (SPI) for pharmaceutical applications. The present work reports the microwave-assisted preparation of soy protein isolate\grafted[acrylic acid-co-4-(4-hydroxyphenyl)butanoic acid] [SPI-g-(AA-co-HPBA)] hydrogel via graft copolymerization using N,N-methylene-bis-acrylamide and potassium persulphate as the cross-linker and initiator, respectively. The chemical and physical properties of the synthesized polymeric hydrogels were analyzed by Fourier transform infrared spectroscopy, liquid chromatography-mass spectrometry (LCMS), nuclear magnetic resonance 1H-NMR, X-ray diffraction (XRD), transmission electron microscopy (TEM), scanning electron microscopy (SEM), and thermogravimetric analysis (TGA). The SEM, TEM, and XRD analyses have confirmed the formation of hydrogel SPI-g-(AA-co-HPBA) with the network structure having a layered and crystalline surface. The SPI-g-(AA-co-HPBA) hydrogel was investigated for the sustained and controlled drug delivery system for the release of model drug ciprofloxacin at basic pH for its utilization against bacterial infection in oral cavity. The drug release profile for SPI-g-(AA-co-HPBA) hydrogels was studied using LCMS at the ppb level at pH = 7.4. The synthesized hydrogel was found to be noncytotoxic, polycrystalline in nature with a network structure having good porosity, increased thermal stability, and pH-responsive behavior. The hydrogel has potential to be used as the vehicle for controlled drug delivery in oral cavity bacterial infections.
Collapse
Affiliation(s)
- Saloni Mehra
- Amity
Institute of Applied Sciences, Amity University
Uttar Pradesh, Sector-125, Noida 201303, India
- Jubilant
Chemsys Limited, B-34
Sector-58, Noida 201301, India
| | - Safiya Nisar
- Amity
Institute of Applied Sciences, Amity University
Uttar Pradesh, Sector-125, Noida 201303, India
| | - Sonal Chauhan
- Amity
Institute of Applied Sciences, Amity University
Uttar Pradesh, Sector-125, Noida 201303, India
| | - Virender Singh
- School
of Basic and Applied Sciences, Central University
of Punjab, Bathinda 151001, Punjab, India
| | - Sunita Rattan
- Amity
Institute of Applied Sciences, Amity University
Uttar Pradesh, Sector-125, Noida 201303, India
| |
Collapse
|
33
|
Calliari CM, Campardelli R, Pettinato M, Perego P. Encapsulation of
Hibiscus sabdariffa
Extract into Zein Nanoparticles. Chem Eng Technol 2020. [DOI: 10.1002/ceat.202000194] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Caroline Maria Calliari
- Universidade Tecnológica Federal do Paraná Departamento Acadêmico de Alimentos Avenida dos Pioneiros 3131 86036-370 Londrina (PR) Brazil
| | - Roberta Campardelli
- University of Genoa Department of Civil, Chemical and Environmental Engineering Via Opera Pia 15 6145 Genova Italy
| | - Margherita Pettinato
- University of Genoa Department of Civil, Chemical and Environmental Engineering Via Opera Pia 15 6145 Genova Italy
| | - Patrizia Perego
- University of Genoa Department of Civil, Chemical and Environmental Engineering Via Opera Pia 15 6145 Genova Italy
| |
Collapse
|
34
|
Li H, Yuan Y, Zhu J, Wang T, Wang D, Xu Y. Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105715] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
35
|
Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein. Int J Biol Macromol 2020; 153:747-754. [DOI: 10.1016/j.ijbiomac.2020.03.078] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/23/2020] [Accepted: 03/10/2020] [Indexed: 01/27/2023]
|
36
|
Fang L, Xiang H, Sun-Waterhouse D, Cui C, Lin J. Enhancing the Usability of Pea Protein Isolate in Food Applications through Modifying Its Structural and Sensory Properties via Deamidation by Glutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1691-1697. [PMID: 31951402 DOI: 10.1021/acs.jafc.9b06046] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study aimed to demonstrate the feasibility of improving the properties of pea protein isolate (PPI) related to food applications via deamidation with glutaminase. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FT-IR) profiling revealed that the current glutaminase treatment did not change the basic protein subunit composition. However, it allowed a certain extent of protein unfolding and conformational reorganization to generate more flexible and extended proteins with reduced average particle size and more hydrophobic groups exposed. The underlying mechanisms might include the reduction of β-sheets and antiparallel β-sheets and the increase of the β-turn structure. Moreover, the treatment time was of importance. A 12 h treatment was generally better than a 24 h treatment, and PPI treated with glutaminase at 50 °C for 12 h to a degree of deamidation of 56.1% exhibited significantly improved solubility, homogeneity, dispersibility, and suspendability with reduced beany flavor, grittiness, and lumpiness (compared to those of the untreated PPI). Thus, the glutaminase treatment offers a promising approach for enhancing the usability and applicability of pea proteins.
Collapse
Affiliation(s)
- Luyi Fang
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , Guangdong , China
| | - Huan Xiang
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , Guangdong , China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , Guangdong , China
| | - Chun Cui
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , Guangdong , China
- Guangdong Weiwei Biotechnology Co., Ltd. , Guangzhou 510640 , China
| | - Junjie Lin
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , Guangdong , China
| |
Collapse
|
37
|
Varanko A, Saha S, Chilkoti A. Recent trends in protein and peptide-based biomaterials for advanced drug delivery. Adv Drug Deliv Rev 2020; 156:133-187. [PMID: 32871201 PMCID: PMC7456198 DOI: 10.1016/j.addr.2020.08.008] [Citation(s) in RCA: 142] [Impact Index Per Article: 35.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/14/2020] [Accepted: 08/14/2020] [Indexed: 02/07/2023]
Abstract
Engineering protein and peptide-based materials for drug delivery applications has gained momentum due to their biochemical and biophysical properties over synthetic materials, including biocompatibility, ease of synthesis and purification, tunability, scalability, and lack of toxicity. These biomolecules have been used to develop a host of drug delivery platforms, such as peptide- and protein-drug conjugates, injectable particles, and drug depots to deliver small molecule drugs, therapeutic proteins, and nucleic acids. In this review, we discuss progress in engineering the architecture and biological functions of peptide-based biomaterials -naturally derived, chemically synthesized and recombinant- with a focus on the molecular features that modulate their structure-function relationships for drug delivery.
Collapse
Affiliation(s)
| | | | - Ashutosh Chilkoti
- Department of Biomedical Engineering, Duke University, Durham, NC 27708, USA.
| |
Collapse
|
38
|
Yang C, Wang Y, Xie Y, Liu G, Lu Y, Wu W, Chen L. Oat protein-shellac nanoparticles as a delivery vehicle for resveratrol to improve bioavailability in vitro and in vivo. Nanomedicine (Lond) 2019; 14:2853-2871. [PMID: 31752574 DOI: 10.2217/nnm-2019-0244] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Aim: Oat protein-shellac nanoparticles (NPs) were developed as a delivery system for resveratrol to improve bioavailability. Materials & methods: The NPs were prepared from w/w emulsion followed by cold-gelation. In vitro release and cell uptake mechanism of NPs were estimated by HPLC and confocal laser scanning microscopy. In vivo bioavailability and hepatoprotective activity of encapsulated resveratrol were studied using rat models. Results & conclusion: NPs (90-300 nm) protected resveratrol in gastric fluid, while allowing controlled release into small intestine in vitro. The optimized NPs showed improvement in resveratrol cell uptake and transport when compared with free resveratrol. NP-100S increased resveratrol bioavailability up to 72.4%, and the absorbed resveratrol effectively prevented CCl4-induced hepatotoxicity by attenuating oxidative stress.
Collapse
Affiliation(s)
- Chen Yang
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Yixiang Wang
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Yike Xie
- Key Laboratory of Smart Drug Delivery of MOE & PLA, School of Pharmacy, Fudan University, Shanghai 201203, PR China
| | - Guangyu Liu
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Yi Lu
- Key Laboratory of Smart Drug Delivery of MOE & PLA, School of Pharmacy, Fudan University, Shanghai 201203, PR China
| | - Wei Wu
- Key Laboratory of Smart Drug Delivery of MOE & PLA, School of Pharmacy, Fudan University, Shanghai 201203, PR China
| | - Lingyun Chen
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| |
Collapse
|
39
|
Palazzo I, Campardelli R, Scognamiglio M, Reverchon E. Zein/luteolin microparticles formation using a supercritical fluids assisted technique. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.09.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
40
|
Comparative study of plant protein extracts as wall materials for the improvement of the oxidative stability of sunflower oil by microencapsulation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.026] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
41
|
Luna-Valdez JG, Balandrán-Quintana RR, Azamar-Barrios JA, Ramos Clamont-Montfort G, Mendoza-Wilson AM, Madera-Santana TJ, Rascón-Chu A, Chaquilla-Quilca G. Assembly of biopolymer particles after thermal conditioning of wheat bran proteins contained in a 21–43 kDa size exclusion chromatography fraction. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
42
|
Shojaei M, Eshaghi M, Nateghi L. Characterization of hydroxypropyl methyl cellulose–whey protein concentrate bionanocomposite films reinforced by chitosan nanoparticles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mahsa Shojaei
- Department of Food Science & Technology, College of Agriculture Varamin ‐ Pishva Branch, Islamic Azad University Varamin Iran
| | - Mohammadreza Eshaghi
- Department of Food Science & Technology, College of Agriculture Varamin ‐ Pishva Branch, Islamic Azad University Varamin Iran
| | - Leila Nateghi
- Department of Food Science & Technology, College of Agriculture Varamin ‐ Pishva Branch, Islamic Azad University Varamin Iran
| |
Collapse
|
43
|
Chang Z, Pang H, Huang A, Li J, Zhang S. Reinforcement of Bonding Strength and Water Resistance of Soybean Meal-Based Adhesive via Construction of an Interactive Network from Biomass Residues. Polymers (Basel) 2019; 11:polym11060967. [PMID: 31163610 PMCID: PMC6632041 DOI: 10.3390/polym11060967] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 05/12/2019] [Accepted: 05/13/2019] [Indexed: 02/02/2023] Open
Abstract
Soybean meal-based adhesives are attractive potential environmentally friendly replacements for formaldehyde-based adhesives. However, the low strength and poor water resistance of soybean meal-based adhesives limit their practical application. This study was conducted to develop a natural fiber-reinforced soybean meal-based adhesive with enhanced water resistance and bonding strength. Pulp fiber (PF), poplar wood fiber (WF), and bagasse fiber (BF) were added as fillers into the soybean meal-based adhesive to enhance its performance via hydrogen bonding between the PF and the soybean meal system. The enhanced adhesive exhibited a strong crosslinking structure characterized by multi-interfacial interactions wherein PF served as a bridging ligament and released residual stress into the crosslinking network. The crosslinked structure and improved interfacial interactions were confirmed by Fourier transform infrared (FTIR) spectrophotometry, thermogravimetric analysis (TGA), and scanning electron microscopy (SEM) measurements. Plywood bonded with 4 wt % PF-containing soybean meal-based adhesive exhibited a wet shear strength (1.14 MPa) exceeding that of plywood bonded with the control group by 75.4% due to the stable crosslinking network having efficiently transformed stress and prevented the permeation of water molecules.
Collapse
Affiliation(s)
- Zhiwei Chang
- MOE Key Laboratory of Wooden Material Science and Application, Beijing Forestry University, Beijing 100083, China.
- Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
| | - Huiwen Pang
- MOE Key Laboratory of Wooden Material Science and Application, Beijing Forestry University, Beijing 100083, China.
- Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
| | - Anmin Huang
- Research Institute of Wood Industry, Chinese Academy of Forestry, Beijing 100091, China.
| | - Jianzhang Li
- MOE Key Laboratory of Wooden Material Science and Application, Beijing Forestry University, Beijing 100083, China.
- Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
| | - Shifeng Zhang
- MOE Key Laboratory of Wooden Material Science and Application, Beijing Forestry University, Beijing 100083, China.
- Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
| |
Collapse
|
44
|
Zhao Z, Xiong X, Zhou H, Xiao Q. Effect of lactoferrin on physicochemical properties and microstructure of pullulan-based edible films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4150-4157. [PMID: 30767229 DOI: 10.1002/jsfa.9645] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 02/01/2019] [Accepted: 02/11/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Pullulan is a polysaccharide polymer commonly used to produce edible films. However, pure pullulan film is usually brittle and very hydrophilic, which limit its use in both food and pharmaceutical fields. The objective of this research is to improve the structural and mechanical properties of pullulan film by incorporating globular protein lactoferrin (LF). RESULTS The incorporation of LF increased the surface hydrophobicity and decreased the water vapor permeability (WVP) of pullulan film. The presence of low concentrations of LF (< 0.03%) has no significant influence on tensile strength (TS) and elongation at break (EAB) of pullulan film. However, further increase of LF concentration to levels > 0.03% resulted in a film-weakening effect. LF molecules aggregated with each other during the film-producing process, which presented as spherical particles from the observation of microscopy. LF aggregates dispersed homogeneously throughout the pullulan matrix and their size increased with increasing concentration. Analysis from Fourier transform infrared spectroscopy indicated that the secondary structure of LF molecules was modified during the drying process. CONCLUSIONS It is possible to increase the hydrophobicity of pullulan film while maintaining its mechanical properties. The produced composite film can be potentially used for food and medical packaging. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhengtao Zhao
- Department of Food Technology, School of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Department of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Xiong Xiong
- Department of Food Technology, School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Hui Zhou
- Department of Food Technology, School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Qian Xiao
- Department of Food Technology, School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| |
Collapse
|
45
|
Zongo L, Lange H, Crestini C. A Study of the Effect of Kosmotropic and Chaotropic Ions on the Release Characteristics of Lignin Microcapsules under Stimuli-Responsive Conditions. ACS OMEGA 2019; 4:6979-6993. [PMID: 31459811 PMCID: PMC6648606 DOI: 10.1021/acsomega.8b03510] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Accepted: 03/01/2019] [Indexed: 05/21/2023]
Abstract
Stimuli-responsive behavior of lignin microcapsules (LMCs) has been investigated along with the detailed characterization of their stability profiles. The disassembly of LMCs was found to be salt species-dependent, indicating the specific relevance of inherent kosmotropic and chaotropic characteristics. For the first time, a connection between the Hofmeister series and the stability profile of lignin microscale materials is established. LMCs showed excellent stability in water and under high temperature and pressure (autoclaving conditions). Active release is efficiently triggered by pH changes and balancing chaotropic and kosmotropic effects via salinity tuning.
Collapse
Affiliation(s)
- Luc Zongo
- Department
of Chemical Sciences and Technologies, University
of Rome ‘Tor Vergata’, Via della Ricerca Scientifica 1, 00133 Rome, Italy
| | - Heiko Lange
- Department
of Chemical Sciences and Technologies, University
of Rome ‘Tor Vergata’, Via della Ricerca Scientifica 1, 00133 Rome, Italy
| | - Claudia Crestini
- Department
of Molecular Sciences and Nanosystems, University
of Venice Ca’ Foscari, Via Torino 155, 30170 Mestre, Venice, Italy
- E-mail: . Tel.: +39
0412348546
| |
Collapse
|
46
|
Feng Y, Lee Y. Microfluidic fabrication of wrinkled protein microcapsules and their nanomechanical properties affected by protein secondary structure. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
47
|
Preparation and Characterization of Soy Protein Isolate Films Incorporating Modified Nano-TiO2. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0278] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Abstract
Antimicrobial films were prepared by incorporating nano-titanium dioxide (TiO2) modified by silane into soy protein isolate (SPI) films. The effects of different concentrations of modified nano-TiO2 (TiO2-NM) on the physical properties, antimicrobial properties, and microstructure of the SPI-based films were investigated. Attenuated total reflectance Fourier-transform infrared spectroscopy indicated that the interaction between the SPI and TiO2-NM was via hydrogen bonds. Scanning electron microscopy and atomic force microscopy both showed that the microstructure of SPI-based films with TiO2-NM was compact. Moreover, as the content of TiO2-NM increased from 0 to 1.5 g/100 mL, the water vapor permeability and oxygen permeability were decreased from 5.43 to 4.62 g· mm/m2d· kPa and 0.470 to 0.110 g· cm−2· d−1, respectively. An increase from 6.67 MPa to 14.56 MPa in tensile strength and a decrease from 36.53% to 27.62% in elongation at break indicate the optimal mechanical properties of all groups. TiO2-NM films had excellent UV barrier properties, with a whiter surface with increasing TiO2-NM content. In addition, the SPI-based films with TiO2-NM showed antimicrobial activity, as evidenced by an inhibitory zone increasing from 0 to 27.34 mm. Therefore, TiO2-NM can be used as an antimicrobial agent in packaging films.
Collapse
|
48
|
The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models. Food Res Int 2019; 120:130-140. [PMID: 31000223 DOI: 10.1016/j.foodres.2019.02.024] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 02/10/2019] [Accepted: 02/14/2019] [Indexed: 02/07/2023]
Abstract
Food-sourced bioactive compounds have drawn much attention due to their health benefits such as anti-oxidant, anti-cancer, anti-diabetes and cardiovascular disease-preventing functions. However, the poor solubility, low stability and limited bioavailability of sensitive bioactive compounds greatly limited their application in food industry. Therefore, numbers of carriers were developed for improving their dispersibility, stability and bioavailability. This review addresses the digestion and absorption mechanisms of bioactive compounds in epithelial cells based on several well-known in vitro and in vivo models. Factors such as environmental stimuli, stomach conditions and mucus barrier influencing the utilization efficacy of the bioactive compounds are discussed. Delivery systems with enhanced utilization efficacy, such as complex coacervates, cross-linked polysaccharides, self-assembled micro-/nano-particles and Pickering emulsions are compared. It is a comprehensive multidisciplinary review which provides useful guidelines for application of bioactive compounds in food industry.
Collapse
|
49
|
Anaya Castro MA, Alric I, Brouillet F, Peydecastaing J, Fullana SG, Durrieu V. Spray-Dried Succinylated Soy Protein Microparticles for Oral Ibuprofen Delivery. AAPS PharmSciTech 2019; 20:79. [PMID: 30635750 DOI: 10.1208/s12249-018-1250-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 11/13/2018] [Indexed: 02/01/2023] Open
Abstract
The potential value of succinylated soy protein (SPS) as a wall material for the encapsulation of ibuprofen (IBU), a model hydrophobic drug, by spray-drying was investigated. A succinylation rate of 93% was obtained for soy protein isolate, with a molar ratio of 1/1.5 (NH2/succinic anhydride). The solubility profile at 37°C showed that this chemical modification decreased the solubility of the protein below its isoelectric point, whereas solubility increased in alkaline conditions. Various SPS/IBU ratios (90/10, 80/20, and 60/40) were studied and compared with the same ratio of soy protein isolate (SPI/IBU). High encapsulation efficiency was achieved (91-95%). Microparticles were spherical and between 4 and 8 μm in diameter. The spray-drying of protein/IBU solutions appeared to be beneficial, as it resulted in an amorphous solid dispersion of IBU within the microparticles, coupled with an increase in the thermal stability of IBU. In vitro release was evaluated in acidic (pH 1.2 in the presence of pepsin) and neutral (pH 6.8) conditions similar to those in the gastrointestinal (GI) tract. IBU was released significantly more slowly at pH 1.2, for both proteins. However, this slowing was particularly marked for SPS, for which rapid (within 2 h) and complete release was observed at pH 6.8. These results validate the hypothesis that SPS is suitable for use as a coating material for hydrophobic active pharmaceutical ingredients (APIs) due to its pH sensitivity, which should delay IBU release in the gastrointestinal tract.
Collapse
|
50
|
Transglutaminase induced gels using bitter apricot kernel protein: Chemical, textural and release properties. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.09.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|