1
|
Wang Y, Liu S, Zhang L, Nagib A, Li Q, Geng R, Yu X, Xu T, Zhang S, Duan R, Ma C, Abd El-Aty AM. Formation, characterization, and application of natural bioactive phytosterol-based oleogels: A review. Food Chem 2024; 454:139821. [PMID: 38815329 DOI: 10.1016/j.foodchem.2024.139821] [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: 03/05/2024] [Revised: 05/09/2024] [Accepted: 05/22/2024] [Indexed: 06/01/2024]
Abstract
Oleogels are innovative structured fat systems that can replace detrimental lipids and saturated fats. Among the various gelators used to construct oleogels, phytosterols are regarded as potential oleogelators due to ability to lower blood cholesterol levels and protect patients from cardiovascular illnesses, although little research has been conducted on phytosterols. This article examines the formation, characterization, and application of phytosterol-based oleogels in detail. The oleogelation behaviors of phytosterol-based oleogels are affected by their formulation, which includes phytosterol type, combined oleogelator, proportion, concentration and oil type. These oleogels exhibit potential applications as solid fat substitutes without affecting the texture or sensory properties of food products or as effective delivery vehicles. To encourage the research and implementation of phytosterol-based oleogels, we will ultimately not only highlight problems related to their use in food processing, but also provide a few viewpoints, with the goal of providing fresh insights for advancing trends.
Collapse
Affiliation(s)
- Yuhui Wang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China
| | - Shiqi Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Lulu Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ashraf Nagib
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
| | - Qianqian Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ruyi Geng
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Xinyu Yu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ting Xu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Shuaijia Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ruoyu Duan
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Chao Ma
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China.
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum 25240, Turkey.
| |
Collapse
|
2
|
Cheng M, Tao Y, Wang C, Li A. Chitosan-coated soybean protein isolate/lecithin nanoparticles for enhancing the stability and bioaccessibility of phytosterol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4242-4250. [PMID: 38288644 DOI: 10.1002/jsfa.13307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 12/20/2023] [Accepted: 01/11/2024] [Indexed: 04/11/2024]
Abstract
BACKGROUND Phytosterols (PS) have various beneficial effects on human health, especially the property of reducing blood cholesterol. However, the low solubility and bioaccessibility of PS have greatly limited their application in functional food ingredients. RESULTS To improve the bioaccessibility and stability of PS, chitosan-coated PS nanoparticles (CS-PNP) were successfully prepared by self-assembly. The properties of CS-PNP, including size, zeta potential, encapsulation efficiency (EE) and loading amount (LA) were characterised. The optimisation of CS concentration (0.4 mg mL-1) and pH (3.5) resulted in the formation of CS-PNP with an EE of over 90% and a particle size of 187.7 nm. Due to the special properties of CS chitosan, the interaction between CS and soybean protein isolate (SPI)/lecithin (SL) led to the formation of a soluble complex. CS-PNP exhibited good stability to temperature variations but was more sensitive to salt ions. During in vitro digestion, CS efficiently maintained the stability of nanoparticles against the hydrolysis of SPI by pepsin under acidic conditions. However, these nanoparticles tended to aggregate in a neutral intestinal environment. After 3 h of in vitro digestion, the bioaccessibility of PS increased from 18.2% of free PS to 63.5% of CS-PNP. CONCLUSION Overall, these results highlight the potential of chitosan-coated nanoparticles as effective carriers for the oral administration of PS. This multilayer construction may serve as a promising for applications in food products as delivery vehicles for nutraceuticals. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ming Cheng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Ye Tao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Chunwei Wang
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, China
| | - Ao Li
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
| |
Collapse
|
3
|
Mahdlou Z, Dehkharghani RA, Niazi A, Tamaddon A, Ebrahimi MT. Co-sonicated coacervation for high-efficiency green nanoencapsulation of phytosterols by colloidal non-biotoxic solid lipid nanoparticles. Sci Rep 2024; 14:4671. [PMID: 38409285 PMCID: PMC10897223 DOI: 10.1038/s41598-024-54178-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Accepted: 02/09/2024] [Indexed: 02/28/2024] Open
Abstract
Plant sterols are used as a supplement or an additive to reduce LDL cholesterol. The poor dispersibility and instability of phytosterols are the main limitations of their application. So, we tried to overcome these problems through nanoencapsulation of them with colloidal natural RSs (SLNs) using an effective approach to achieve higher efficiency and less intrinsic coagulation. Phytosterols extracted from flax seeds oil with caffeine by a new method were encapsulated with a stable colloid of sheep fat and ostrich oil (1:2), soy lecithin, and glucose through co-sonicated coacervation. Characterization of the obtained SLNs was conducted using FTIR, UV-Vis, SEM, DLS, and GC analysis. The three-factor three-level Behnken design (BBD) was used to prioritize the factors affecting the coacervation process to optimize particle size and loading capacity of SLNs. Operational conditions were examined, revealing that the size of SLNs was below 100 nm, with a phytosterols content (EE %) of 85.46% with high positive zeta potential. The nanocapsules' anti-microbial activity and drug-release behavior were then evaluated using the CFU count method and Beer-Lambert's law, respectively. The controlled release of nanocapsules (below 20%) at ambient temperature has been tested. The stability of nano-encapsulated phytosterols was investigated for six months. All results show that this green optimal coacervation is a better way than conventional methods to produce stable SLNs for the nanoencapsulation of phytosterols.
Collapse
Affiliation(s)
- Zolfaghar Mahdlou
- Department of Chemistry, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran
| | - Rahebeh Amiri Dehkharghani
- Department of Chemistry, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran.
| | - Ali Niazi
- Department of Chemistry, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran.
| | - Atefeh Tamaddon
- Department of Chemistry, Central Tehran Branch, Islamic Azad University, P.O. Box 1465613111, Tehran, Iran
| | - Maryam Tajabadi Ebrahimi
- Department of Biology, Faculty of Sciences, Central Tehran Branch, Islamic Azad University, Tehran, Iran
| |
Collapse
|
4
|
Jia J, Zhang J, Chen XW, Sun SD, Wang YH, Wei AC. Towards the development of novel bicomponent phytosterol-based oleogels with natural phenolics. Food Chem 2023; 429:136895. [PMID: 37487391 DOI: 10.1016/j.foodchem.2023.136895] [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: 04/07/2023] [Revised: 06/28/2023] [Accepted: 07/13/2023] [Indexed: 07/26/2023]
Abstract
Structuring liquid oils into edible oleogels from natural and abundant plant ingredients has great significance in fields ranging from foods to pharmaceuticals but has proven challenging. Herein, novel bicomponent phytosterol-based oleogels were developed with natural phenolics. Investigating diverse natural phenolics, cinnamic acid (CA) and ethyl ferulate (EF) successfully formed oleogels in combination with phytosterols (PS), where a synergistic effect on the oleogelation and crystallization was observed compared to the corresponding single component formulations. FTIR and UV-vis spectra showed that the gel network was primarily driven by hydrogen bonding and π-π stacking. Furthermore, oscillatory shear demonstrated oleogels featured higher elastic and network structure deformation at molar ratio of 5:5 and 3:7. Moreover, the bicomponent phytosterol-based oleogels displayed partially reversible shear deformation and a reversible solid-liquid transition. Such information was useful for engineering the functional properties of oleogel-based lipidic materials, providing significance for the application in foods, cosmetics and pharmaceuticals industries.
Collapse
Affiliation(s)
- Jia Jia
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Jing Zhang
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Xiao-Wei Chen
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China; Food and Pharmacy College, Xuchang University, Xuchang 461000, China.
| | - Shang-De Sun
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Yong-Hui Wang
- Food and Pharmacy College, Xuchang University, Xuchang 461000, China
| | - An-Chi Wei
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China.
| |
Collapse
|
5
|
Gao Y, Xun R, Xia J, Xia H, Sun G. Effects of phytosterol supplementation on lipid profiles in patients with hypercholesterolemia: a systematic review and meta-analysis of randomized controlled trials. Food Funct 2023; 14:2969-2997. [PMID: 36891733 DOI: 10.1039/d2fo03663k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Abstract
Phytosterols (PSs) have been reported to improve blood lipids in patients with hypercholesterolemia for many years. However, meta-analyses of the effects of phytosterols on lipid profiles are limited and incomplete. A systematic search of randomized controlled trials (RCTs) published in PubMed, Embase, Cochrane Library, and Web of Science from inception to March 2022 was conducted according to the 2020 preferred reporting items of the guidelines for systematic reviews and meta-analysis (PRISMA) statement. These included studies of people with hypercholesterolemia, comparing foods or preparations containing PSs with controls. Mean differences with 95% confidence intervals were used to estimate continuous outcomes for individual studies. The results showed that in patients with hypercholesterolemia, taking a diet containing a certain dose of plant sterol significantly reduced total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) (TC: Weight Mean Difference (WMD) [95% CI] = -0.37 [-0.41, -0.34], p < 0.001; LDL-C: WMD [95% CI] = -0.34 [-0.37, -0.30], p < 0.001). In contrast, PSs had no effect on high density lipoprotein cholesterol (HDL-C) or triglycerides (TGs) (HDL-C: WMD [95% CI] = 0.00 [-0.01, 0.02], p = 0.742; TG: WMD [95% CI] = -0.01 [-0.04, 0.01], p = 0.233). Also, a significant effect of supplemental dose on LDL-C levels was observed in a nonlinear dose-response analysis (p-nonlinearity = 0.024). Our findings suggest that dietary phytosterols can help reduce TC and LDL-C concentrations in hypercholesterolemia patients without affecting HDL-C and TG concentrations. And the effect may be affected by the food substrate, dose, esterification, intervention cycle and region. The dose of phytosterol is an important factor affecting the level of LDL-C.
Collapse
Affiliation(s)
- Yusi Gao
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
| | - Ruilong Xun
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
| | - Jiayue Xia
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
| | - Hui Xia
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
| | - Guiju Sun
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China. .,China-DRIs Expert Committee on Other Dietary Ingredients, Beijing 100052, China
| |
Collapse
|
6
|
Lan M, Zheng J, Huang C, Wang Y, Hu W, Lu S, Liu F, Ou S. Water-In-Oil Pickering Emulsions Stabilized by Microcrystalline Phytosterols in Oil: Fabrication Mechanism and Application as a Salt Release System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5408-5416. [PMID: 35439006 DOI: 10.1021/acs.jafc.1c05115] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Recently, Pickering emulsions stabilized by edible particles have attracted significant attention from the scientific community and food industry owing to their surfactant-free character. However, those edible particles are mostly used for stabilizing oil-in-water emulsions, whereas those for water-in-oil emulsions are very limited. In this article, stable water-in-oil Pickering emulsions were prepared through dispersing phytosterol particles in oil phase, and the effects of antisolvent treatment, the type of oil, particle concentration, and water fraction on the stability, type, and morphology of these emulsions were investigated. In addition, the release profile of salt as a model aqueous compound from these emulsions has also been studied. Results showed that due to its higher water content, the antisolvent pretreatment of phytosterol in the ethanol/water system facilitated the dispersion of dried phytosterol particles into oil phase as microcrystals. Water-in-oil Pickering emulsions with droplet sizes of 80-100 μm were fabricated at phytosterol concentrations of 1.5-3% w/v and water fractions of 0.2-0.6. The dissolved phytosterol molecules in oil phase could help in emulsion stabilization through interfacial crystallization during emulsification, evidenced by polar microscopic observations. Moreover, the salt release from phytosterol-stabilized Pickering emulsions showed a temperature-dependent profile which could have potential application in a controlled-release system. The current study provided important information for fabrication of stable water-in-oil emulsion using natural particles.
Collapse
Affiliation(s)
- Manyu Lan
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
| | - Wenzhong Hu
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Shenglan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, PR China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| |
Collapse
|
7
|
da Silva MG, de Godoi KRR, Gigante ML, Cardoso LP, Ribeiro APB. Nanostructured lipid carriers for delivery of free phytosterols: Effect of lipid composition and chemical interesterification on physical stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128425] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
8
|
Li A, Zhu A, Kong D, Wang C, Liu S, Zhou L, Cheng M. Water-Dispersible Phytosterol Nanoparticles: Preparation, Characterization, and in vitro Digestion. Front Nutr 2022; 8:793009. [PMID: 35096938 PMCID: PMC8795707 DOI: 10.3389/fnut.2021.793009] [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: 10/11/2021] [Accepted: 12/15/2021] [Indexed: 11/27/2022] Open
Abstract
For improving solubility and bioaccessibility of phytosterols (PS), phytosterol nanoparticles (PNPs) were prepared by emulsification–evaporation combined high-pressure homogenization method. The organic phase was formed with the dissolved PS and soybean lecithin (SL) in anhydrous ethanol, then mixed with soy protein isolate (SPI) solution, and homogenized into nanoparticles, followed by the evaporation of ethanol. The optimum fabrication conditions were determined as PS (1%, w/v): SL of 1:4, SPI content of 0.75% (w/v), and ethanol volume of 16 ml. PNPs were characterized to have average particle size 93.35 nm, polydispersity index (PDI) 0.179, zeta potential −29.3 mV, and encapsulation efficiency (EE) 97.3%. The impact of temperature, pH, and ionic strength on the stability of fabricated PNPs was determined. After 3-h in vitro digestion, the bioaccessibility of PS in nanoparticles reached 70.8%, significantly higher than the 18.2% of raw PS. Upon freeze-drying, the particle size of PNPs increased to 199.1 nm, resulting in a bimodal distribution. The solubility of PS in water could reach up to 2.122 mg/ml, ~155 times higher than that of raw PS. Therefore, this study contributes to the development of functional PS-food ingredients.
Collapse
Affiliation(s)
- Ao Li
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Aixia Zhu
- Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, China
| | - Di Kong
- Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, China
| | - Chunwei Wang
- Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, China
- Wuhan Livestock and Poultry Feed Engineering Technology Research Center, Wuhan Polytechnic University, Wuhan, China
| | - Shiping Liu
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
| | - Lan Zhou
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- *Correspondence: Lan Zhou
| | - Ming Cheng
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- Ming Cheng
| |
Collapse
|
9
|
Zampouni K, Soniadis A, Moschakis T, Biliaderis C, Lazaridou A, Katsanidis E. Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112815] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
10
|
One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin. Food Res Int 2021; 150:110757. [PMID: 34865775 DOI: 10.1016/j.foodres.2021.110757] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 09/24/2021] [Accepted: 10/06/2021] [Indexed: 01/03/2023]
Abstract
Phytosterols oleogel-based flavor emulsions were successfully fabricated for the first time using natural tea saponin as emulsifier and one-pot ultrasonic technique. The effects of ultrasonic time and power, surfactant concentration, and type of flavor oils (e.g., orange, lemon and peppermint) on the emulsion droplet size were investigated. Submicron emulsions with a dispersed phase made by flavor oil (20 wt%) + phytosterol (4 wt%) were stabilized with 3 wt% saponin were obtained by applying an ultrasonic time of 5 min and ultrasonic power of 280 W. The natural tea saponin emulsions exhibited a superior stability and encapsulation efficiency of phytosterol, compared to traditional emulsifiers. Flavor oil-phytosterol enriched powders were prepared by spray-drying and characterized by SEM, XRD and repose angle. The natural saponin encapsulated oil + phytosterol powders had excellent fluidity, redispersion behavior and low phytosterol crystallinity. It was demonstrated that ultrasound is an effective and suitable technique for fabricating fortified flavor emulsions and microcapsules, which may be used for developing functional lipids-based applications in the food, beverage and cosmetic industries.
Collapse
|
11
|
Wang X, Xiao B, Yang G, Chen J, Liu W. Enzymatic preparation of phytosterol esters with fatty acids from high-oleic sunflower seed oil using response surface methodology. RSC Adv 2021; 11:15204-15212. [PMID: 35424029 PMCID: PMC8698641 DOI: 10.1039/d1ra01486b] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Accepted: 04/05/2021] [Indexed: 11/21/2022] Open
Abstract
Phytosterol esters are functional compounds that can effectively reduce plasma cholesterol concentration, and have wide applications in the food industry. In this study, a simple and efficient enzymatic method was successfully applied to synthesize phytosterol oleic acid esters with fatty acids from high-oleic sunflower seed oil. Among the tested lipases, Candida rugosa lipase (CRL) exhibited higher catalytic activity in the esterification of phytosterols with fatty acids (oleic acid 84%) from high-oleic sunflower seed oil. Box-Behnken design and response surface methodology were used to investigate the influence of reaction factors on the conversion of phytosterols. The maximum conversion of phytosterols (96.8%) and yield of phytosterol esters (92%) could be obtained under optimal conditions: reaction temperature 50 °C, a molar ratio of phytosterols to fatty acids at 1 : 2.3, enzyme loading of 5.8%, isooctane volume of 2 mL and reaction time of 2 h. It was noteworthy that this enzymatic esterification method indeed expended a much shorter reaction time (2 h) than that observed in previous reports. In general, the enzymatic preparation of phytosterol oleic acid esters with fatty acids from high-oleic sunflower seed oil will be a simple and rapid method for producing unsaturated fatty acid esters of phytosterol with both higher oil solubility and oxidative stability, which is beneficial as functional food ingredients.
Collapse
Affiliation(s)
- Xiaoping Wang
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +86-371-67758022 +86-371-67758022
| | - Bing Xiao
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +86-371-67758022 +86-371-67758022
| | - Guolong Yang
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +86-371-67758022 +86-371-67758022
| | - Jingnan Chen
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +86-371-67758022 +86-371-67758022
| | - Wei Liu
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +86-371-67758022 +86-371-67758022
| |
Collapse
|
12
|
Liu W, Xiao B, Wang X, Chen J, Yang G. Solvent-free synthesis of phytosterol linoleic acid esters at low temperature. RSC Adv 2021; 11:10738-10746. [PMID: 35423575 PMCID: PMC8695894 DOI: 10.1039/d1ra00798j] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Accepted: 03/05/2021] [Indexed: 01/08/2023] Open
Abstract
Phytosterol unsaturated fatty acid esters show much higher oil solubility than free phytosterol. Thus, development of a green and low-cost method for the preparation of phytosterol fatty acid esters is highly desirable in the food industry. Herein, we have developed a simple chemical method toward efficient preparation of phytosterol linoleic acid esters at very mild temperature (60 °C) using 4-dodecylbenzenesulfonic acid (DBSA) as the catalyst. In this work, low-temperature esterification of phytosterols (soybean sterol) with linoleic acid could produce the corresponding phytosterol esters above 95% conversion under solvent-free conditions. In addition, this simple method could be applied to produce phytosterol esters through esterification of phytosterol with an unsaturated fatty acid mixture resulting from the hydrolysis of various vegetable oils. Importantly, no extra organic solvents and no extra water-removal operations or equipment were required in this chemical esterification method. The mechanism investigation suggested that the DBSA-catalyzed low-temperature esterification would form micro-emulsions of water-in-oil (W/O), which could achieve automatic separation of water from the hydrophobic system to avoid reverse reaction hydrolysis and rapidly promote the equilibrium reaction towards phytosterol esters. Herein, we have developed a simple chemical method toward efficient preparation of phytosterol linoleic acid esters through esterification at very mild temperature (60 °C) using 4-dodecylbenzenesulfonic acid (DBSA) as the catalyst.![]()
Collapse
Affiliation(s)
- Wei Liu
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +086-371-67758022 +086-371-67758022
| | - Bing Xiao
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +086-371-67758022 +086-371-67758022
| | - Xiaoping Wang
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +086-371-67758022 +086-371-67758022
| | - Jingnan Chen
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +086-371-67758022 +086-371-67758022
| | - Guolong Yang
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +086-371-67758022 +086-371-67758022
| |
Collapse
|
13
|
Phase Behavior and Polymorphism of Saturated and Unsaturated Phytosterol Esters. Molecules 2020; 25:molecules25235727. [PMID: 33291641 PMCID: PMC7729458 DOI: 10.3390/molecules25235727] [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: 10/01/2020] [Revised: 11/24/2020] [Accepted: 11/26/2020] [Indexed: 12/05/2022] Open
Abstract
This study investigated how the physicochemical characteristics of phytosterol esters are influenced by the chain length and degree of unsaturation of the fatty acid ester moiety. Saturated and unsaturated phytosterol esters (PEs) were synthesized by the esterification of different types of fatty acids (stearic, palmitic, lauric, oleic, and linoleic acid) to β-sitosterol. The non-isothermal crystallization and melting behavior of the pure PEs were analyzed. It was proven by X-ray diffraction that saturated β-sitosteryl esters and β-sitosteryl oleate formed a bilayer crystal structure. The lamellar spacings of the bilayer structure decreased with decreasing fatty acid chain length and with an increasing degree in unsaturation. The degree of unsaturation of the fatty acid chain of the β-sitosteryl esters also influenced the type of subcell packing of the fatty acid moieties in the bilayer structure, whether or not a metastable or stable liquid crystalline phase was formed during cooling. Furthermore, it was found that the melting temperature and enthalpy of the β-sitosteryl esters increased with an increasing fatty acid chain length while they decreased with an increasing degree of unsaturation. The microscopic analyses demonstrated that β-sitosteryl oleate formed much smaller spherulites than their saturated β-sitosteryl analogues.
Collapse
|
14
|
Bin Sintang MD, Danthine S, Khalenkow D, Tavernier I, Tzompa Sosa DA, Julmohammad NB, Van de Walle D, Rimaux T, Skirtach A, Dewettinck K. Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems: mixing behavior and eutectic formation. Chem Phys Lipids 2020; 230:104912. [DOI: 10.1016/j.chemphyslip.2020.104912] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 04/03/2020] [Accepted: 04/11/2020] [Indexed: 02/06/2023]
|
15
|
Chang M, Zhang T, Feng W, Wang T, Liu R, Jin Q, Wang X. Preparation of highly pure stigmasteryl oleate by enzymatic esterification of stigmasterol enriched from soybean phytosterols. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109464] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
16
|
Zhao M, Lan Y, Cui L, Monono E, Rao J, Chen B. Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative study. Food Funct 2020; 11:2498-2508. [PMID: 32134421 DOI: 10.1039/c9fo02180a] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The objective of this research was to fabricate crude soybean oil oleogels (CSO) using β-sitosterol (BS) and/or monoacylglycerol (MAG) and compare their role with that of refined soybean oil oleogels (RSO) in cookie making. Both crude and refined soybean oil oleogels were formed with BS or MAG, or the combination of both (1 : 1) at a fixed concentration of 10 wt%. The thermal behavior of the oleogels was measured using differential scanning calorimetry (DSC). The crystal structure and morphology of the oleogels were characterized using X-ray diffraction (XRD) and polarized light microscopy (PLM). The hardness of the oleogel and commercial vegetable shortening was compared using a texture analyzer. The characteristics of cookies made with the oleogels were compared with those of cookies made with commercial vegetable shortening. Overall, the incorporation of BS and/or MAG into crude and refined soybean oil can produce oleogels with solid-like properties. Refined soybean oil formed stronger and firmer oleogels as compared to crude soybean oil. RSO structured by BS presented branched fiber-like, elongated plate-like, and needle-like crystals while the same oil gelled by MAG contained spherulite crystals. RSO made with the combination of BS and MAG displayed crystal morphologies from both BS and MAG. The same crystal morphologies were observed in CSO with lower quantities. Comparing the quality of cookies made with the oleogels and commercial vegetable shortening, equal or better performance of both RSO and CSO in terms of weight, thickness, width, spread ratio, and hardness of cookies than that of commercial vegetable shortening was observed. By combining the results of the physical characterization and cookie making performance, it can be concluded that both crude and refined soybean oleogels could resemble commercial shortening, which offers the possibility of using oleogels to replace shortening in the baking industry.
Collapse
Affiliation(s)
- Muxin Zhao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
| | | | | | | | | | | |
Collapse
|
17
|
Lu C, Liu X, Xia Y, Li Q, Dang L, He X, Wang Z. Determination of Metastable Zone Width and Nucleation Induction Period of Palm Oil and its Olein/Stearin in Melting Layer Crystallization. Chem Eng Technol 2020. [DOI: 10.1002/ceat.201900457] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Chao Lu
- Tianjin UniversitySchool of Chemical Engineering and Technology Yaguan Road 300072 Tianjin China
| | - Xiaoxue Liu
- Tianjin UniversitySchool of Chemical Engineering and Technology Yaguan Road 300072 Tianjin China
| | - Yufei Xia
- Tianjin UniversitySchool of Chemical Engineering and Technology Yaguan Road 300072 Tianjin China
| | - Qing Li
- Tianjin UniversitySchool of Chemical Engineering and Technology Yaguan Road 300072 Tianjin China
| | - Leping Dang
- Tianjin UniversitySchool of Chemical Engineering and Technology Yaguan Road 300072 Tianjin China
| | - Xinyi He
- Tianjin Agricultural UniversityCollege of Food Science and Biotechnology 22rd Jinjing Road 300384 Tianjin China
| | - Zhanzhong Wang
- Tianjin UniversitySchool of Chemical Engineering and Technology Yaguan Road 300072 Tianjin China
| |
Collapse
|
18
|
Santos VDS, Braz BB, Silva AÁ, Cardoso LP, Ribeiro APB, Santana MHA. Nanostructured lipid carriers loaded with free phytosterols for food applications. Food Chem 2019; 298:125053. [DOI: 10.1016/j.foodchem.2019.125053] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 05/28/2019] [Accepted: 06/21/2019] [Indexed: 12/21/2022]
|
19
|
Gomes Silva M, Santos V, Fernandes G, Calligaris G, Santana M, Cardoso L, Ribeiro A. Physical approach for a quantitative analysis of the phytosterols in free phytosterol-oil blends by X-ray Rietveld method. Food Res Int 2019; 124:2-15. [DOI: 10.1016/j.foodres.2019.04.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 02/17/2019] [Accepted: 04/03/2019] [Indexed: 01/25/2023]
|
20
|
Lu C, Zhang B, Zhang H, Guo Y, Dang L, Liu Z, Shu Q, Wang Z. Solid–Liquid Phase Equilibrium and Phase Behaviors for Binary Mixtures Composed of Tripalmitoylglycerol (PPP), 1,3-Dipalmitoyl-2-oleoyl-glycerol (POP), and 1,2-Dioleoyl-3-palmitoyl-glycerol (POO). Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.9b01947] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chao Lu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Bo Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Hua Zhang
- Chongqing Institute for Food and Drug Control, Chongqing 401121, China
| | - Yun Guo
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Leping Dang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Zhengan Liu
- Key Laboratory of Plant Resources/Beijing Botanical Garden, Institute of Botany, The Chinese Academy of Sciences, Beijing 100093, China
| | - Qingyan Shu
- Key Laboratory of Plant Resources/Beijing Botanical Garden, Institute of Botany, The Chinese Academy of Sciences, Beijing 100093, China
| | - Zhanzhong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| |
Collapse
|
21
|
Martins AJ, Cerqueira MA, Pastrana LM, Cunha RL, Vicente AA. Sterol-based oleogels' characterization envisioning food applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3318-3325. [PMID: 30569530 DOI: 10.1002/jsfa.9546] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 11/24/2018] [Accepted: 12/16/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Phytosterols, in particular a mixture of pure γ-oryzanol and β-sitosterol, develop a tubular system that is able to structure oil. In this study, different concentrations of a combination of γ-oryzanol and a commercial phytosterol mixture, Vitaesterol®, were used for the development of edible oil oleogels. RESULTS Small-angle X-ray scattering (SAXS) and X-ray diffraction (XRD) were used to characterize at nano and molecular scale the aforementioned oleogels and confirm the formation of sterols-based hollow tubule structures. Increased hardness was observed with the increase of gelator content used in oleogel manufacturing. The produced oleogels showed promising features such as tailored mechanical strength and low opacity, which are important features when considering their incorporation into food products. CONCLUSION Despite differences in gel strength, oleogels exhibited textural characteristics that make these structures suitable for incorporation in food products. The oil migration profile associated with these oleogels can provide a solution for the controlled release of lipophilic compounds as well as for the retention of oil in cooked food products. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Artur J Martins
- CEB, Centre of Biological Engineering, University of Minho, Braga, Portugal
- Department of Life Sciences, International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Miguel A Cerqueira
- Department of Life Sciences, International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Lorenzo M Pastrana
- Department of Life Sciences, International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Rosiane L Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - António A Vicente
- CEB, Centre of Biological Engineering, University of Minho, Braga, Portugal
| |
Collapse
|
22
|
Wang H, Jia C, Guo S, Karangwa E, Zhang X. A new approach for facile synthesis of phytosteryl phenolates. Food Chem 2018; 263:321-326. [DOI: 10.1016/j.foodchem.2018.05.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/29/2018] [Accepted: 05/03/2018] [Indexed: 01/24/2023]
|
23
|
Influence of adding a commercial phytosterol ester mixture on the ‘equilibrium’ crystallization behavior of palm oil. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.04.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
24
|
Yang DX, Chen XW, Yang XQ. Phytosterol-based oleogels self-assembled with monoglyceride for controlled volatile release. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:582-589. [PMID: 28653331 DOI: 10.1002/jsfa.8500] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 06/04/2017] [Accepted: 06/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Oleogels have recently emerged as a subject of growing interest among industrial and academic researchers as an alternative to saturated/trans-fat and delivery of functional ingredients. Phytosterols, comprising plant-derived natural steroid compounds, are preferred for oleogel production because they are both natural and healthy. In the present study, phytosterol-based oleogels self-assembled with monoglyceride were studied with respect to tuning volatile release. RESULTS Microscopy images of the bicomponent oleogels of β-sitosterol and monoglyceride showed the formation of a new three-dimensional network of entangled crystals and a controllable microstructure. Our analysis from differential scanning calorimetry and small angle X-ray scattering results suggests the self-assembly of β-sitosterol and monoglyceride via intermolecular hydrogen bonds into spherulitic microstructures. The results showed that the release rate (v0 ), maximum headspace concentrations (Cmax ) and partition coefficients (ka/o ) for oleogels showed a significantly controlled release and were tunable via the microstructure of phytosterol-based oleogels under both dynamic and static conditions. In addition, the solid-like oleogels had interesting thixotropic and thermoresponsive behaviors, probably as a result of intermolecular hydrogen bonding. CONCLUSION The self-assembly of phytosterol-based oleogels with monoglyceride was attributed to intermolecular hydrogen and is demonstrated to be a promising tunable and functional strategy for delivering flavor compounds. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Dan-Xia Yang
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiao-Wei Chen
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiao-Quan Yang
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| |
Collapse
|
25
|
Preparation of phytosteryl ester and simultaneous enrichment of stearidonic acid via lipase-catalyzed esterification. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.06.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
26
|
Daels E, Foubert I, Goderis B. The effect of adding a commercial phytosterol ester mixture on the phase behavior of palm oil. Food Res Int 2017; 100:841-849. [DOI: 10.1016/j.foodres.2017.08.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 07/19/2017] [Accepted: 08/04/2017] [Indexed: 10/19/2022]
|
27
|
Bin Sintang MD, Danthine S, Brown A, Van de Walle D, Patel AR, Tavernier I, Rimaux T, Dewettinck K. Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides. Food Res Int 2017; 100:832-840. [PMID: 28873756 DOI: 10.1016/j.foodres.2017.07.079] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 07/27/2017] [Accepted: 07/31/2017] [Indexed: 11/25/2022]
Abstract
Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties. Thus, we combined MGs with PS to control the crystallization and modify the morphology of the combination oleogels, as both components are reported to interact together. The oleogels were prepared at different ratio combinations and characterized in their rheological, thermal, morphology, and diffraction properties. The results showed that the 8:2 MGP:PS exhibited higher storage modulus (G') than the MGP mono-component. The combination oleogels exhibited effects on the crystallization and polymorphic transition. Consequently, the effects led to change in the morphology of the combination oleogels which was visualized using optical and electron microscope. The resultant effect on the morphology is associated with crystal defect. Due to observable crystals of MGP and PS, it is speculated that the combination oleogels formed a mixed crystal system. This was confirmed with diffraction analysis in which the corresponding peaks from MGP and PS were observed in the combination oleogels. However, the 8:2 oleogel exhibited additional peak at 35.41Å. Ultimately, the 8:2 was the optimum combination observed in our study. Interestingly, this combination is inspired by nature as sterols (phytosterols) are natural component of lipid membrane whilst MGP has properties similar to phospholipids. Hence, the results of our study not only beneficial for oil structuring, but also for the fields of biophysical and pharmaceutical.
Collapse
Affiliation(s)
- Mohd Dona Bin Sintang
- Vandemoortele Center Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium; Department of Food Technology and Bioprocess, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Malaysia.
| | - Sabine Danthine
- Department of Food Science and Formulation, Universite de Liege, Passage des Deportes, Gembloux, Belgium
| | - Allison Brown
- Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Davy Van de Walle
- Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Ashok R Patel
- Vandemoortele Center Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium
| | - Iris Tavernier
- Vandemoortele Center Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium
| | | | - Koen Dewettinck
- Vandemoortele Center Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium; Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
| |
Collapse
|
28
|
Kouzounis D, Lazaridou A, Katsanidis E. Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages. Meat Sci 2017; 130:38-46. [DOI: 10.1016/j.meatsci.2017.04.004] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 03/29/2017] [Accepted: 04/02/2017] [Indexed: 11/16/2022]
|
29
|
Modulating the physical state and functionality of phytosterols by emulsification and organogel formation: Application in a model yogurt system. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.04.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
|
30
|
Moschakis T, Panagiotopoulou E, Katsanidis E. Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
31
|
Zychowski LM, Logan A, Augustin MA, Kelly AL, Zabara A, O'Mahony JA, Conn CE, Auty MAE. Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6546-6554. [PMID: 27476512 DOI: 10.1021/acs.jafc.6b01722] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Milk has been used commercially as a carrier for phytosterols, but there is limited knowledge on the effect of added plant sterols on the properties of the system. In this study, phytosterols dispersed in milk fat at a level of 0.3 or 0.6% were homogenized with an aqueous dispersion of whey protein isolate (WPI). The particle size, morphology, ζ-potential, and stability of the emulsions were investigated. Emulsion crystallization properties were examined through the use of differential scanning calorimetry (DSC) and Synchrotron X-ray scattering at both small and wide angles. Phytosterol enrichment influenced the particle size and physical appearance of the emulsion droplets, but did not affect the stability or charge of the dispersed particles. DSC data demonstrated that, at the higher level of phytosterol addition, crystallization of milk fat was delayed, whereas, at the lower level, phytosterol enrichment induced nucleation and emulsion crystallization. These differences were attributed to the formation of separate phytosterol crystals within the emulsions at the high phytosterol concentration, as characterized by Synchrotron X-ray measurements. X-ray scattering patterns demonstrated the ability of the phytosterol to integrate within the milk fat triacylglycerol matrix, with a concomitant increase in longitudinal packing and system disorder. Understanding the consequences of adding phytosterols, on the physical and crystalline behavior of emulsions may enable the functional food industry to design more physically and chemically stable products.
Collapse
Affiliation(s)
- Lisa M Zychowski
- Food Chemistry and Technology Department, Teagasc Food Research Centre , Moorepark, Fermoy, County Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork , Cork, Ireland
- CSIRO Food and Nutrition, Werribee, Victoria 3030, Australia
- School of Applied Science, RMIT University , Melbourne, Victoria 3000, Australia
| | - Amy Logan
- CSIRO Food and Nutrition, Werribee, Victoria 3030, Australia
| | | | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork , Cork, Ireland
| | - Alexandru Zabara
- School of Applied Science, RMIT University , Melbourne, Victoria 3000, Australia
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork , Cork, Ireland
| | - Charlotte E Conn
- School of Applied Science, RMIT University , Melbourne, Victoria 3000, Australia
| | - Mark A E Auty
- Food Chemistry and Technology Department, Teagasc Food Research Centre , Moorepark, Fermoy, County Cork, Ireland
| |
Collapse
|
32
|
Bin Sintang MD, Rimaux T, Van de Walle D, Dewettinck K, Patel AR. Oil structuring properties of monoglycerides and phytosterols mixtures. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500517] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Mohd Dona Bin Sintang
- Vandemoortele Centre for Lipid Science and Technology; Lab of Food Tech and Engg; Faculty of Bioscience Engg; Ghent University; Gent Belgium
- Department of Food Technology and Bioprocess; Faculty of Food Science and Nutrition; University Malaysia; Sabah Malaysia
| | - Tom Rimaux
- Vandemoortele R & D Centre; Izegem Prins Albertlaan Belgium
| | - Davy Van de Walle
- Lab of Food Tech and Eng; Faculty of Bioscience Engg; Ghent University; Gent Belgium
| | - Koen Dewettinck
- Lab of Food Tech and Eng; Faculty of Bioscience Engg; Ghent University; Gent Belgium
| | - Ashok R. Patel
- Vandemoortele Centre for Lipid Science and Technology; Lab of Food Tech and Engg; Faculty of Bioscience Engg; Ghent University; Gent Belgium
| |
Collapse
|
33
|
Ribeiro HS, Gupta R, Smith KW, van Malssen KF, Popp AK, Velikov KP. Super-cooled and amorphous lipid-based colloidal dispersions for the delivery of phytosterols. SOFT MATTER 2016; 12:5835-5846. [PMID: 27174457 DOI: 10.1039/c6sm00601a] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Super-cooled and amorphous lipid-based colloids are highly desirable delivery systems because of their ability to encapsulate compounds in a soluble or in a non-crystalline state. In this study, we demonstrate the preparation and characterization of super-cooled and amorphous lipid-based nanoscale colloidal dispersions containing high concentrations of phytosterols (PSs). PSs are highly hydrophobic natural bioactive compounds that are known to significantly reduce blood cholesterol levels in humans, but are insoluble in water and are poorly soluble in common lipids such as triacylglycerols (TAGs). Using the ultrahigh pressure homogenization of pre-heated dispersions, followed by temperature quenching, colloidal dispersions with varying concentrations of PSs in the lipid phase are prepared. Long and medium chain TAGs in combination with a non-ionic surfactant are used. The particle size, morphology and stability are analysed by dynamic and static light scattering, electron microscopy, and X-ray diffraction. Rapid temperature quenching enables the formation of stable colloidal dispersions of 10 wt% PSs, more than five times the equilibrium solubility at room temperature. Super-cooled emulsions are formed using liquid TAG, whereas amorphous particles are formed in the case of solid TAG. In both cases, the complete suppression of the crystallization of both PSs and lipids is observed due to the nanoscale confinement. The colloidal dispersions are stable for at least four months. The insights of this work will help understand the colloid formation and particle morphology control in the development of delivery systems for hydrophobic bio-actives such as drugs, cosmeceuticals, nutraceuticals, nutritional and agricultural nanoscale formulations.
Collapse
Affiliation(s)
- H S Ribeiro
- Unilever R&D Colworth, Colworth Science Park, Sharnbrook, UK
| | - R Gupta
- Unilever R&D Colworth, Colworth Science Park, Sharnbrook, UK
| | - K W Smith
- Unilever R&D Colworth, Colworth Science Park, Sharnbrook, UK
| | - K F van Malssen
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
| | - A K Popp
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
| | - K P Velikov
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands. and Soft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrecht, The Netherlands
| |
Collapse
|
34
|
Acevedo NC, Franchetti D. Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient. Food Res Int 2016; 85:104-112. [DOI: 10.1016/j.foodres.2016.04.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Revised: 04/02/2016] [Accepted: 04/09/2016] [Indexed: 11/24/2022]
|
35
|
Gleize B, Nowicki M, Daval C, Koutnikova H, Borel P. Form of phytosterols and food matrix in which they are incorporated modulate their incorporation into mixed micelles and impact cholesterol micellarization. Mol Nutr Food Res 2016; 60:749-59. [DOI: 10.1002/mnfr.201500586] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2015] [Revised: 11/12/2015] [Accepted: 12/29/2015] [Indexed: 11/08/2022]
Affiliation(s)
- Béatrice Gleize
- INRA, UMR 1260 «Nutrition, Obesity and Risk of Thrombosis»; Marseille France
- INSERM; UMR 1062 Marseille France
- Aix-Marseille University; Marseille France
| | - Marion Nowicki
- INRA, UMR 1260 «Nutrition, Obesity and Risk of Thrombosis»; Marseille France
- INSERM; UMR 1062 Marseille France
- Aix-Marseille University; Marseille France
| | | | | | - Patrick Borel
- INRA, UMR 1260 «Nutrition, Obesity and Risk of Thrombosis»; Marseille France
- INSERM; UMR 1062 Marseille France
- Aix-Marseille University; Marseille France
| |
Collapse
|
36
|
Panpipat W, Dong M, Xu X, Guo Z. Thermal properties and nanodispersion behavior of synthesized β-sitosteryl acyl esters: A structure–activity relationship study. J Colloid Interface Sci 2013; 407:177-86. [DOI: 10.1016/j.jcis.2013.06.030] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2013] [Revised: 06/15/2013] [Accepted: 06/17/2013] [Indexed: 11/16/2022]
|
37
|
Calligaris S, Mirolo G, Da Pieve S, Arrighetti G, Nicoli MC. Effect of Oil Type on Formation, Structure and Thermal Properties of γ-oryzanol and β-sitosterol-Based Organogels. FOOD BIOPHYS 2013. [DOI: 10.1007/s11483-013-9318-z] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
38
|
He WS, Ma Y, Pan XX, Li JJ, Wang MG, Yang YB, Jia CS, Zhang XM, Feng B. Efficient solvent-free synthesis of phytostanyl esters in the presence of acid-surfactant-combined catalyst. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9763-9769. [PMID: 22920263 DOI: 10.1021/jf302958g] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
An efficient approach based on the synthesis of phytostanyl esters with an acid-surfactant-combined catalyst in a solvent-free system was developed. The effect of catalyst dose, substrate molar ratio, reaction temperature, and acyl donor was considered. The reaction conditions were further optimized by response surface methodology, and a high yield of phytostanyl laurate (>92%) was obtained under optimum conditions: 3.17:1 molar ratio of lauric acid to plant stanols, 4.01% catalyst dose (w/w), 119 °C, and 4.1 h. FT-IR, MS, and NMR were adopted to confirm the chemical structure of phytostanyl laurate. Meanwhile, the physiochemical properties of different phytostanyl esters were investigated. Compared with phytostanols, the prepared phytostanyl esters had much lower melting temperature and higher oil solubility. There was no obvious difference in melting and solidification properties between sunflower oil with phytostanyl laurate (<5%) or oleate (<10%) and the original sunflower oil, suggesting that the esterification of phytostanols greatly facilitated their corporation into oil-based foods.
Collapse
Affiliation(s)
- Wen-Sen He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | | | | | | | | | | | | | | | | |
Collapse
|
39
|
Sawalha H, den Adel R, Venema P, Bot A, Flöter E, van der Linden E. Organogel-emulsions with mixtures of β-sitosterol and γ-oryzanol: influence of water activity and type of oil phase on gelling capability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3462-3470. [PMID: 22397518 DOI: 10.1021/jf300313f] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In this study, water-in-oil emulsions were prepared from water containing different salt concentrations dispersed in an oil phase containing a mixture of β-sitosterol and γ-oryzanol. In pure oil, the β-sitosterol and γ-oryzanol molecules self-assemble into tubular microstructures to produce a firm organogel. However, in the emulsion, the water molecules bind to the β-sitosterol molecules, forming monohydrate crystals that hinder the formation of the tubules and resulting in a weaker emulsion-gel. Addition of salt to the water phase decreases the water activity, thereby suppressing the formation of sitosterol monohydrate crystals even after prolonged storage times (∼1 year). When the emulsions were prepared with less polar oils, the tubular microstructure was promoted, which significantly increased the firmness of the emulsion-gel. The main conclusion of this study is that the formation of oryzanol and sitosterol tubular microstructure in the emulsion can be promoted by reducing the water activity and/or by using oils of low polarity.
Collapse
Affiliation(s)
- Hassan Sawalha
- Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands.
| | | | | | | | | | | |
Collapse
|
40
|
Temelli F, Córdoba A, Elizondo E, Cano-Sarabia M, Veciana J, Ventosa N. Phase behavior of phytosterols and cholesterol in carbon dioxide-expanded ethanol. J Supercrit Fluids 2012. [DOI: 10.1016/j.supflu.2011.12.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
41
|
Kroes-Nijboer A, Sawalha H, Venema P, Bot A, Flöter E, den Adel R, Bouwman WG, van der Linden E. Stability of aqueous food grade fibrillar systems against pH change. Faraday Discuss 2012; 158:125-38; discussion 239-66. [DOI: 10.1039/c2fd20031g] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
42
|
Nik AM, Corredig M, Wright AJ. Release of lipophilic molecules during in vitro digestion of soy protein-stabilized emulsions. Mol Nutr Food Res 2011; 55 Suppl 2:S278-89. [DOI: 10.1002/mnfr.201000572] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2010] [Revised: 02/24/2011] [Accepted: 03/16/2011] [Indexed: 11/06/2022]
|
43
|
Characterization of Oil Precipitate and Oil Extracted from Condensed Corn Distillers Solubles. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1491-3] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
44
|
|