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Viora L, Tichané T, Nottelet B, Mouton J, Garric X, Van Den Berghe H, Coudane J. Casein-based conjugates and graft copolymers. Synthesis, properties, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13306. [PMID: 38369928 DOI: 10.1111/1541-4337.13306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 01/15/2024] [Accepted: 01/22/2024] [Indexed: 02/20/2024]
Abstract
Biobased natural polymers, including polymers of natural origin such as casein, are growing rapidly in the light of the environmental pollution caused by many mass-produced commercial synthetic polymers. Although casein has interesting intrinsic properties, especially for the food industry, numerous chemical reactions have been carried out to broaden the range of its properties, most of them preserving casein's nontoxicity and biodegradability. New conjugates and graft copolymers have been developed especially by Maillard reaction of the amine functions of the casein backbone with the aldehyde functions of sugars, polysaccharides, or other molecules. Carried out with dialdehydes, these reactions lead to the cross-linking of casein giving three-dimensional polymers. Acylation and polymerization of various monomers initiated by amine functions are also described. Other reactions, far less numerous, involve alcohol and carboxylic acid functions in casein. This review provides an overview of casein-based conjugates and graft copolymers, their properties, and potential applications.
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Affiliation(s)
- Laurianne Viora
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Teddy Tichané
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Benjamin Nottelet
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Julia Mouton
- Polymers Composites and Hybrids (PPCH), IMT Mines d'Alès, Alès, France
- EPF Graduate School of Engineering, Montpellier, France
| | - Xavier Garric
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
- Department of Pharmacy, Nîmes University Hospital, Nimes, France
| | - Hélène Van Den Berghe
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Jean Coudane
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
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Sadeghian SF, Majdinasab M, Nejadmansouri M, Hosseini SMH. Effects of natural antioxidants and high-energy fabrication methods on physical properties and oxidative stability of flaxseed oil-in-water nanoemulsions. ULTRASONICS SONOCHEMISTRY 2023; 92:106277. [PMID: 36571883 PMCID: PMC9803954 DOI: 10.1016/j.ultsonch.2022.106277] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 12/12/2022] [Accepted: 12/21/2022] [Indexed: 06/17/2023]
Abstract
The effects of high-energy fabrication methods, namely high-pressure homogenization (HPH) and ultrasonication (US), on physicochemical properties of flaxseed oil-in-water nanoemulsions (FNEs) containing clove essential oil (CEO) and/or pomegranate peel extract (PPE) were studied during storage at 4 and 25 °C. Nanoemulsions with relatively similar average droplet size were prepared by HPH and/or US. An increase in droplet size was observed over time. Lower storage temperature and fabrication by US increased Ostwald ripening rate. Higher storage temperature and fabrication by US decreased the centrifugal stability of nanoemulsions. CEO revealed better antioxidant properties than PPE. The oxidative stability was evaluated by determining secondary oxidation products, and fatty acids profile. The absence of antioxidant, fabrication by US, and higher storage temperature decreased the oxidative stability of nanoemulsions. The results of this study might be helpful in controlling the oxidation of FNEs during long-term storage and in designing functional foods and beverages.
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Affiliation(s)
- Seyede Farnaz Sadeghian
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Marjan Majdinasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Maryam Nejadmansouri
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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3
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Single and double Pickering emulsions stabilized by sodium caseinate: Effect of crosslinking density. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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4
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Maria Jenita Peter, Lalithapriya U, Venkatachalapathy R, Sukumar M. Characterization of an effective drug carrier system for improved oxidative and thermal stability of essential fatty acids: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2105352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Maria Jenita Peter
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
| | | | | | - Muthusamy Sukumar
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
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5
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Tian L, Zhang S, Yi J, Zhu Z, Decker EA, McClements DJ. The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4003-4011. [PMID: 34997575 DOI: 10.1002/jsfa.11748] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 12/07/2021] [Accepted: 01/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Walnut oil, which is rich in polyunsaturated fatty acids (PUFAs), can be incorporated into food emulsions to increase their nutritional value. However, these emulsions are highly susceptible to deterioration during storage due to lipid oxidation. Konjac glucomannan (KGM) is a neutral plant polysaccharide used as a stabilizer, thickener or gelling agent in foods. The goal of this study was to incorporate KGM into oil-in-water emulsions containing walnut oil droplets coated by whey protein isolate (WPI) and then determine its effects on their physical and oxidative stability. RESULTS At pH 3, inclusion of KGM (0.1-1 g kg-1 ) reduced the positive surface potential on the droplets in the emulsions and modified the secondary structure of the adsorbed whey proteins, suggesting an interaction between KGM and WPI at the droplet surfaces. The physical stability of the emulsions was enhanced when 0.1-0.6 g kg-1 KGM was added but reduced at higher levels. Lipid oxidation was inhibited in the emulsions in a dose-dependent manner when 0.2-0.6 g kg-1 KGM was added but protein oxidation was promoted at higher KGM levels. The steric hindrance provided by the thick WPI-KGM interfaces, as well as the ability of the polysaccharides to modify the antioxidant properties of the adsorbed proteins, may account for these effects. CONCLUSION These results suggest that KGM can be used to inhibit lipid oxidation in emulsified foods containing protein-coated oil droplets. However, its level must be optimized because higher doses can result in droplet aggregation and protein oxidation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Li Tian
- College of Biology and Food Engineering, Anyang Institute of Technology, An yang, China
- College of Biological and Food Engineering, Huanghuai University, Zhumadian, China
| | - Shulin Zhang
- College of Biology and Food Engineering, Anyang Institute of Technology, An yang, China
- College of Biological and Food Engineering, Huanghuai University, Zhumadian, China
| | - Jianhua Yi
- College of Biological and Food Engineering, Huanghuai University, Zhumadian, China
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Zhenbao Zhu
- College of Biological and Food Engineering, Huanghuai University, Zhumadian, China
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Eric Andrew Decker
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - David Julian McClements
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
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He J, Wang M, Zhu P, Zhang H, Hu C, Zhang W. Novel polyglycerol-10 dialdehyde mediated cross-linking of sodium caseinate: Preparation, characterization, and improved emulsifying properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Modification of β-lactoglobulin by phenolic conjugations: Protein structural changes and physicochemical stabilities of stripped hemp oil-in-water emulsions stabilized by the conjugates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107578] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Wang C, Chen Y, Cui Y, Zhang T, Zhang D, Ma C, Chen S, Li H. Microencapsulation of camellia oil to maintain thermal and oxidative stability with focus on protective mechanism. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chenjie Wang
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province Shandong Zibo 255000 China
| | - Yanting Chen
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
| | - Yanru Cui
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
| | - Tianqi Zhang
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province Shandong Zibo 255000 China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province Shandong Zibo 255000 China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province Shandong Zibo 255000 China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science Shandong University of Technology Shandong Zibo 255000 China
- Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province Shandong Zibo 255000 China
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9
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Zeinalzadegan M, Nejadmansouri M, Golmakani MT, Mesbahi GR, McClements DJ, Hosseini SMH. Higher Oxidative Stability of Alpha-linolenic Acid Than Linoleic Acid in Nanoemulsions: a Comparison Between Bulk Flaxseed Oil and its O/W Nanoemulsions. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-020-09662-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Ma N, Gao Q, Li X, Xu D, Yuan Y, Cao Y. Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles. Food Funct 2020; 11:2080-2093. [PMID: 32129355 DOI: 10.1039/c9fo02947h] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Docosahexaenoic acid (DHA) was encapsulated in caseinate/alginate microparticles by adjusting the pH based on the electrostatic complexation, in order to improve the physicochemical stability and digestibility of single caseinate-stabilized DHA emulsions. In this study, relatively stable honeycomb-shaped DHA microparticles were formed by electrostatic complexation between positively charged caseinate-coated DHA droplets, caseinate and negatively charged alginate at pH 4.5. The zeta-potential, particle size, size distribution, physical stability, microstructure, DHA oxidation and free fatty acids (FFA) release rate in a simulated gastrointestinal tract (GIT) model were determined. Dynamic light scattering (DLS) and confocal laser scanning microscopy (CLSM) measurements indicated that DHA microparticles had a particle size (1521.00 ± 39.15 nm) significantly larger than that of caseinate-stabilized DHA emulsions (243.23 ± 4.51 nm). The microparticles were much more stable near the isoelectric point (pI) of the adsorbed proteins compared with the single emulsions according to the original transmissions of LUMiSizer. The cryo-scanning electron microscopy (Cryo-SEM) images also showed that the microparticles formed a specific honeycomb-shaped network structure with more uniform distribution and without aggregation. The incorporation of DHA droplets into caseinate/alginate microparticles significantly ameliorated their chemical stability. GIT studies showed that the digestion of DHA microparticles was enhanced which was due to more open loose structures compared with the large-scale close-knit aggregation of DHA emulsion droplets. This study may provide useful information for the stabilization of functional food components and rational design of nutraceutical delivery systems.
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Affiliation(s)
- Ningning Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Qianru Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yingmao Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
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11
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Zhang S, Tian L, Yi J, Zhu Z, Decker EA, McClements DJ. Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106136] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Wang C, Sun C, Lu W, Gul K, Mata A, Fang Y. Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids. Compr Rev Food Sci Food Saf 2020; 19:2955-2971. [DOI: 10.1111/1541-4337.12621] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 06/28/2020] [Accepted: 07/27/2020] [Indexed: 12/31/2022]
Affiliation(s)
- Chenxi Wang
- 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
| | - Wei Lu
- 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
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13
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Rehman A, Jafari SM, Tong Q, Karim A, Mahdi AA, Iqbal MW, Aadil RM, Ali A, Manzoor MF. Role of peppermint oil in improving the oxidative stability and antioxidant capacity of borage seed oil-loaded nanoemulsions fabricated by modified starch. Int J Biol Macromol 2020; 153:697-707. [DOI: 10.1016/j.ijbiomac.2020.02.292] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/24/2020] [Accepted: 02/25/2020] [Indexed: 11/17/2022]
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14
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Kowalska M, Woźniak M, Żbikowska A, Kozłowska M. Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids. Biomolecules 2020; 10:biom10010115. [PMID: 31936515 PMCID: PMC7022500 DOI: 10.3390/biom10010115] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/03/2020] [Accepted: 01/07/2020] [Indexed: 11/16/2022] Open
Abstract
The study aims to investigate the physicochemical properties and stability of the dispersion systems containing structured fats as a fatty base. In this work, calf tallow and pumpkin seed oil blends were chemically interesterified at various ratios (9:1, 3:1, 3:2, 3:3, 2:3, and 1:3) to produce structured lipids. Fatty acids composition, polar and nonpolar fraction content, and acid value were determined for the raw fats and interesterified blends. Afterwards, selected blends were applied in emulsion systems. Stability, microstructure, color and texture of emulsions were evaluated. The chemical interesterification had an effect on the modified blends properties, and caused an increase in polar fraction content and acid value, and a decrease in nonpolar fraction content. No effect on the fatty acids composition has been found. The evaluation of the prepared emulsions results allowed us to select two of the most stable and favorable samples—both containing chemically interesterified calf tallow and a pumpkin seed oil blend in a ratio of 1:3 as a fatty base, and xanthan gum or carboxymethylcellulose as a thickener. The obtained dispersions, containing fatty bases with improved physicochemical properties and desirable functionality, can be applied as food, cosmetic, and pharmaceutical emulsions.
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Affiliation(s)
- Małgorzata Kowalska
- Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 27 Chrobrego St, 26-600 Radom, Poland
- Correspondence: ; Tel.: +48-48-3617547
| | - Magdalena Woźniak
- Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 27 Chrobrego St, 26-600 Radom, Poland
| | - Anna Żbikowska
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland;
| | - Mariola Kozłowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland;
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15
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Liu C, Damodaran S, Heinonen M. Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Liu Y, Selig MJ, Yadav MP, Yin L, Abbaspourrad A. Transglutaminase-treated conjugation of sodium caseinate and corn fiber gum hydrolysate: Interfacial and dilatational properties. Carbohydr Polym 2018; 187:26-34. [DOI: 10.1016/j.carbpol.2018.01.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 12/22/2017] [Accepted: 01/10/2018] [Indexed: 10/18/2022]
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17
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McClements DJ, Decker E. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:20-35. [PMID: 29227097 DOI: 10.1021/acs.jafc.7b05066] [Citation(s) in RCA: 149] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
There has been strong interest in developing effective strategies to inhibit lipid oxidation in emulsified food products due to the need to incorporate oxidatively labile bioactive lipids, such as ω-3 fatty acids, conjugated linoleic acids, or carotenoids. Emulsifiers or coemulsifiers can be utilized to inhibit lipid oxidation in emulsions. Both of these molecular types can adsorb to droplet surfaces and inhibit lipid oxidation, but emulsifiers can also stabilize droplets against aggregation whereas coemulsifiers cannot. There are a host of existing emulsifiers, covalent conjugates, or physical complexes that have the potential to inhibit lipid oxidation by a variety of mechanisms. Existing emulsifiers with antioxidant potential consist of surfactants, phospholipids, proteins, polysaccharides, and colloidal particles. Conjugates and complexes are typically formed by covalently or physically linking together a surface-active molecule with an antioxidant molecule. This article reviews the molecular and physicochemical basis for the surface and antioxidant activities of emulsifiers and coemulsifiers, highlights the important properties of interfacial layers that can be engineered to control lipid oxidation, and outlines different kinds of existing emulsifiers, conjugates, and complexes that can be used to inhibit oxidation.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst , Amherst, Massachusetts 01003, United States
| | - Eric Decker
- Department of Food Science, University of Massachusetts Amherst , Amherst, Massachusetts 01003, United States
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18
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Kizzie-Hayford N, Jaros D, Rohm H. Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.046] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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19
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Chen L, Ullah N, Li C, Hackman RM, Li Z, Xu X, Zhou G, Feng X. Incorporated glucosamine adversely affects the emulsifying properties of whey protein isolate polymerized by transglutaminase. J Dairy Sci 2017; 100:3413-3423. [DOI: 10.3168/jds.2016-12071] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Accepted: 01/22/2017] [Indexed: 11/19/2022]
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20
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Sharif HR, Williams PA, Sharif MK, Khan MA, Majeed H, Safdar W, Shamoon M, Shoaib M, Haider J, Zhong F. Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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21
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Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.001] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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22
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Zeeb B, McClements DJ, Weiss J. Enzyme-Based Strategies for Structuring Foods for Improved Functionality. Annu Rev Food Sci Technol 2017; 8:21-34. [PMID: 28068492 DOI: 10.1146/annurev-food-030216-025753] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Enzyme technologies can be used to create food dispersions with novel functional attributes using structural design principles. Enzymes that utilize food-grade proteins and/or polysaccharides as substrates have gained recent interest among food scientists. The utilization of enzymes for structuring foods is an ecologically and economically viable alternative to the utilization of chemical cross-linking and depolymerization agents. This review highlights recent progress in the use of enzymes to modify food structures, particularly the interfacial and/or bulk properties of food dispersions with special emphasis on commercially available enzymes. Cross-linking enzymes such as transglutaminase and laccase promote the formation of intra- and intermolecular bonds between biopolymers to improve stability and functionality, whereas various degrading enzymes such as proteases alter the native conformation of proteins, leading to self-assembly of hierarchically ordered colloids. Results of this bio-inspired approach show that rational use of structure-affecting enzymes may enable food manufacturers to produce food dispersions with improved physical, functional, textural, and optical properties.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
| | | | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
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23
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Gadeyne F, De Neve N, Vlaeminck B, Fievez V. State of the art in rumen lipid protection technologies and emerging interfacial protein cross‐linking methods. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600345] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Frederik Gadeyne
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Nympha De Neve
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Bruno Vlaeminck
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Veerle Fievez
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
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24
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Abd Ghani A, Matsumura K, Yamauchi A, Shiga H, Adachi S, Izumi H, Yoshii H. Effects of oil-droplet diameter on the stability of squalene oil in spray-dried powder. DRYING TECHNOLOGY 2016; 34:1726-1734. [DOI: 10.1080/07373937.2016.1190936] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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25
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Chen XW, Wang JM, Yang XQ, Qi JR, Hou JJ. Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability. J Food Sci 2016; 81:C2149-57. [PMID: 27467966 DOI: 10.1111/1750-3841.13403] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 05/06/2016] [Accepted: 06/26/2016] [Indexed: 11/29/2022]
Abstract
Rutin is a common dietary flavonoid with important antioxidant and pharmacological activities. However, its application in the food industry is limited mainly because of its poor water solubility. The subcritical water (SW) treatment provides an efficient technique to solubilize and achieve the enrichment of rutin in soy protein isolate (SPI) by inducing their complexation. The physicochemical, interfacial, and emulsifying properties of the complex were investigated and compared to the mixtures. SW treatment had much enhanced rutin-combined capacity of SPI than that of conventional method, ascribing to the well-contacted for higher water solubility of rutin with stronger collision-induced hydrophobic interactions. Compared to the mixtures of rutin with proteins, the complex exhibited an excellent surface activity and improved the physical and oxidative stability of its stabilized emulsions. This improving effect could be attributed to the targeted accumulation of rutin at the oil-water interface accompanied by the adsorption of SPI resulting in the thicker interfacial layer, as evidenced by higher interfacial protein and rutin concentrations. This study provides a novel strategy for the design and enrichment of nanovehicle providing water-insoluble hydrophobic polyphenols for interfacial delivery in food emulsified systems.
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Affiliation(s)
- Xiao-Wei Chen
- Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China
| | - Jin-Mei Wang
- Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China.
| | - Xiao-Quan Yang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou, 510640, P. R., China
| | - Jun-Ru Qi
- Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China
| | - Jun-Jie Hou
- Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China
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26
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Yang J, Xiong YL. Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8896-8904. [PMID: 26414649 DOI: 10.1021/acs.jafc.5b03377] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study investigated the role of interfacial myofibrillar protein (MFP) in the oxidative stabilization of meat emulsions. Emulsions with 10% oil were prepared using either 2% (w/v) Tween 20 or 0.25, 0.5, and 1% (w/v) MFP and then subjected to hydroxyl radical oxidation at 4 °C for 0, 2, and 24 h. MFP was more readily oxidized (intrinsic fluorescence quenching, sulfur losses, and carbonyl formation) than oil [conjugated dienes and 2-thiobarbituric acid-reactive substances (TBARS)]. However, oxidized MFP in the continuous phase stimulated lipid oxidation after 24 h, sharply contrasting with interface-adsorbed MFP that inhibited TBARS formation nearly 90% (p < 0.05). Interfacial MFP from 2 h oxidized samples exhibited greater losses of fluorescence and more extensive polymerization of myosin (detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis) than MFP present in the continuous phase. Results indicated that, due to the physical localization, interface-adsorbed MFP in general and myosin in particular provided accentuated protection of emulsions against oxidation.
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Affiliation(s)
- Jiayi Yang
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
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27
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Goyal A, Sharma V, Upadhyay N, Singh AK, Arora S, Lal D, Sabikhi L. Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4256-65. [PMID: 26139890 PMCID: PMC4486556 DOI: 10.1007/s13197-014-1370-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2014] [Accepted: 04/10/2014] [Indexed: 11/25/2022]
Abstract
The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil, 10 % lactose and whey protein concentrate (WPC)-80 ranging from 5 to 12.5 % were prepared at 1,500, 3,000 and 4,500 psi homogenization pressure. Flaxseed oil emulsions were studied for its physical stability, oxidative stability (peroxide value), particle size distribution, zeta (ζ)-potential and rheological properties. Emulsions homogenized at 1,500 and 4,500 psi pressure showed oil separation and curdling of WPC, respectively, during preparation or storage. All the combinations of emulsions (homogenized at 3,000 psi) were physically stable for 28 days at 4-7 ºC temperature and did not show separation of phases. Emulsion with 7.5 % WPC showed the narrowest particle size distribution (190 to 615 nm) and maximum zeta (ζ)-potential (-33.5 mV). There was a slight increase in peroxide value (~20.98 %) of all the emulsions (except 5 % WPC emulsion), as compared to that of free flaxseed oil (~44.26 %) after 4 weeks of storage. Emulsions showed flow behavior index (n) in the range of 0.206 to 0.591, indicating higher shear thinning behavior, which is a characteristic of food emulsions. Results indicated that the most stable emulsion of flaxseed oil (12.5 %) can be formulated with 7.5 % WPC-80 and 10 % lactose (filler), homogenized at 3,000 psi pressure. The formulated emulsion can be used as potential omega-3 (ω-3) fatty acids delivery system in developing functional foods such as pastry, ice-creams, curd, milk, yogurt, cakes, etc.
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Affiliation(s)
- Ankit Goyal
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Vivek Sharma
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Neelam Upadhyay
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - A. K. Singh
- />Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Sumit Arora
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Darshan Lal
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Latha Sabikhi
- />Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
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28
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Gadeyne F, Van Ranst G, Vlaeminck B, Vossen E, Van der Meeren P, Fievez V. Protection of polyunsaturated oils against ruminal biohydrogenation and oxidation during storage using a polyphenol oxidase containing extract from red clover. Food Chem 2015; 171:241-50. [DOI: 10.1016/j.foodchem.2014.08.109] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Revised: 07/14/2014] [Accepted: 08/26/2014] [Indexed: 10/24/2022]
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29
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Berton-Carabin CC, Ropers MH, Genot C. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12097] [Citation(s) in RCA: 362] [Impact Index Per Article: 36.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
| | | | - Claude Genot
- INRA; UR1268 Biopolymères Interactions Assemblages; F-44316 Nantes France
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Phoon PY, Paul LN, Burgner JW, San Martin-Gonzalez MF, Narsimhan G. Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2822-2829. [PMID: 24606400 DOI: 10.1021/jf403285z] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This study investigated how enzymatic cross-linking of interfacial sodium caseinate and emulsification, via high-pressure homogenization, influenced the intrinsic oxidative stability of 4% (w/v) menhaden oil-in-water emulsions stabilized by 1% (w/v) caseinate at pH 7. Oil oxidation was monitored by the ferric thiocyanate perioxide value assay. Higher homogenization pressure resulted in improved intrinsic emulsion oxidative stability, which is attributed to increased interfacial cross-linking as indicated by higher weighted average sedimentation coefficients of interfacial protein species (from 11.2 S for 0 kpsi/0.1 MPa to 18 S for 20 kpsi/137.9 MPa). Moderate dosage of transglutaminase at 0.5-1.0 U/mL emulsion enhanced intrinsic emulsion oxidative stability further, despite a contradictory reduction in the antioxidant property of cross-linked caseinate as tested by the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. This implied the prominent role of cross-linked interfacial caseinate as a physical barrier for oxygen transfer, hence its efficacy in retarding oil oxidation.
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Affiliation(s)
- Pui Yeu Phoon
- Department of Food Science, 745 Agricultural Mall Drive, Purdue University , West Lafayette, Indiana 47907, United States
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31
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Toikkanen O, Lähteenmäki M, Moisio T, Forssell P, Partanen R, Murtomäki L. Study of oxygen transfer across milk proteins at an air-water interface with scanning electrochemical microscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2284-2288. [PMID: 24559153 DOI: 10.1021/jf5008715] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Scanning electrochemical microscopy (SECM) combined with a Langmuir trough was used for studying oxygen transfer across protein films at an air-water interface. The method allows the comparison of the oxygen permeability of different emulsifiers without any concerns of interference of atmospheric oxygen. Two milk proteins, β-lactoglobulin and β-casein, were compared, and the permeabilities obtained were for β-casein PD ≈ 2.2 × 10(-7) cm(2)/s and for β-lactoglobulin PD ≈ 0.6 × 10(-7) cm(2)/s, which correspond to the lowest limit of the diffusion coefficients and are 2 orders of magnitude lower than the diffusion coefficient of oxygen in water, yet several orders of magnitude higher than previously reported for milk protein films. The method allows characterization of the oxygen barrier properties of liquid interfacial films, which is of crucial importance for understanding the role of the interface in the inhibition of oxygen transport and developing modified interfaces with higher oxygen blocking efficacy.
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Affiliation(s)
- Outi Toikkanen
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland
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32
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Moisio T, Damerau A, Lampi AM, Piironen V, Forssell P, Partanen R. Interfacial protein engineering for spray–dried emulsions – Part I: Effects on protein distribution and physical properties. Food Chem 2014; 144:50-6. [DOI: 10.1016/j.foodchem.2013.04.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 03/25/2013] [Accepted: 04/02/2013] [Indexed: 11/28/2022]
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33
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PARTANEN R, MURTOMÄKI L, MOISIO T, LÄHTEENMÄKI M, TOIKKANEN O, HARTIKAINEN R, FORSSELL P. Routes to Control Oxygen Transfer Across Biomatrix. ACTA ACUST UNITED AC 2014. [DOI: 10.11301/jsfe.15.61] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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Havenaar R, de Jong A, Koenen ME, van Bilsen J, Janssen AM, Labij E, Westerbeek HJM. Digestibility of transglutaminase cross-linked caseinate versus native caseinate in an in vitro multicompartmental model simulating young child and adult gastrointestinal conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7636-7644. [PMID: 23822864 DOI: 10.1021/jf402824u] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Aim of this study was to investigate the digestion of transglutaminase cross-linked caseinate (XLC) versus native caseinate (NC) in solution and in cheese spread under digestive conditions for adults and children mimicked in a gastrointestinal model. Samples were collected for gel electrophoresis and nitrogen analysis. The results showed no relevant differences between XLC and NC for total and α-amino nitrogen in digested fraction under adult and child conditions. However, the rate of digestion was depending on the food matrix. Gel electrophoresis showed the gastric breakdown of XLC without formation of pepsin resistant peptides larger than 4 kDa. NC was slowly digested in the stomach with formation of pepsin resistant fragments and was still detectable in the stomach after 90 min. In the small intestine the proteins were rapidly digested. XLC was digested to small peptides, while NC was resistant against pepsin digestion under gastric conditions of adults and children.
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35
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Berton-Carabin C, Genot C, Gaillard C, Guibert D, Ropers M. Design of interfacial films to control lipid oxidation in oil-in-water emulsions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.021] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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36
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Partanen R, Forssell P, Mackie A, Blomberg E. Interfacial cross-linking of β-casein changes the structure of the adsorbed layer. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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