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Kaynarca GB. Characterization and molecular docking of sustainable wine lees and gelatin-based emulsions: innovative fat substitution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7429-7440. [PMID: 38702916 DOI: 10.1002/jsfa.13563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/30/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024]
Abstract
BACKGROUND The present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g-1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g-1) in the high-fat phase (65 g 100 g-1). This study conducted rheology, physicochemical technical and characterization analyses on the emulsions to provide sustainable and innovative approaches for spreadable oils. RESULTS The addition of WL to FG emulsions improved oxidative stability, emulsion stability and bioactive compounds. The zeta potential (-101 ± 5.62 mV) of 0.58 g 100 g-1 WL-containing emulsion (PE1) was found to be high, whereas particle size (347.6 ± 5.25 nm) and polydispersity index (0.50) were statistically low. It was also found that the addition of WL improved the intermolecular interactions, crystallinity and microstructural properties of the emulsions. All these results were supported by simulating the molecular configuration between FG and WL. The compounds gallic acid, caffeic acid, myricetin, quercetin and resveratrol showed a strong affinity to FG, with free binding energies of -5.50, -5.88, -6.53, -6.68 and -6.66 kcal mol-1, respectively. CONCLUSION As a result, WL-supported FG has the potential to be used as an alternative to egg proteins to develop sustainable low-cost spreadable emulsions. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Gülce Bedis Kaynarca
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kirklareli, Turkey
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Wu W, Shi C, Zi Y, Gong H, Chen L, Kan G, Wang X, Zhong J. Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates. Food Chem X 2024; 22:101250. [PMID: 38440057 PMCID: PMC10910232 DOI: 10.1016/j.fochx.2024.101250] [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: 11/03/2023] [Revised: 02/04/2024] [Accepted: 02/19/2024] [Indexed: 03/06/2024] Open
Abstract
Herein, six types of polyphenol-crosslinked gelatin conjugates (PGCs) with ≥ two gelatin molecules were prepared using a covalent crosslinking method with two types of polyphenols (tannic acid and caffeic acid) and three types of gelatins (bovine bone gelatin, cold water fish skin gelatin, and porcine skin gelatin) for the emulsion stabilization. The structural and functional properties of the PGCs were dependent on both polyphenol and gelatin types. The storage stability of the conjugate-stabilized emulsions was dependent on the polyphenol crosslinking, NaCl addition, and heating pretreatment. In particular, NaCl addition promoted the liquid-gel transition of the emulsions: 0.2 mol/L > 0.1 mol/L > 0.0 mol/L. Moreover, NaCl addition also increased the creaming stability of the emulsions stabilized by PGCs except tannic acid-crosslinked bovine bone gelatin conjugate. All the results provided useful knowledge on the effects of molecular modification and physical processing on the properties of gelatins.
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Affiliation(s)
- Wenjuan Wu
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Cuiping Shi
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Ye Zi
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huan Gong
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lijia Chen
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Guangyi Kan
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai 200135, China
- Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai 201306, China
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3
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Geng Q, Zhang Y, McClements DJ, Zhou W, Dai T, Wu Z, Chen H. Investigation of peanut allergen-procyanidin non-covalent interactions: Impact on protein structure and in vitro allergenicity. Int J Biol Macromol 2024; 258:128340. [PMID: 38000575 DOI: 10.1016/j.ijbiomac.2023.128340] [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: 10/12/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 11/26/2023]
Abstract
Interactions between plant polyphenols and food allergens may be a new way to alleviate food allergies. The non-covalent interactions between the major allergen from peanut (Ara h 2) with procyanidin dimer (PA2) were therefore characterized using spectroscopic, thermodynamic, and molecular simulation analyses. The main interaction between the Ara h 2 and PA2 was hydrogen bonding. PA2 statically quenched the intrinsic fluorescence intensity and altered the conformation of the Ara h 2, leading to a more disordered polypeptide structure with a lower surface hydrophobicity. In addition, the in vitro allergenicity of the Ara h 2-PA2 complex was investigated using enzyme-linked immunosorbent assay (ELISA) kits. The immunoglobulin E (IgE) binding capacity of Ara h 2, as well as the release of allergenic cytokines, decreased after interacting with PA2. When the ratio of Ara h 2-to-PA2 was 1:50, the IgE binding capacity was reduced by around 43 %. This study provides valuable insights into the non-covalent interactions between Ara h 2 and PA2, as well as the potential mechanism of action of the anti-allergic reaction caused by binding of the polyphenols to the allergens.
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Affiliation(s)
- Qin Geng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Ying Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | | | - Wenlong Zhou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China; Sino-German Joint Research Institute, Nanchang University, Nanchang, China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China; Sino-German Joint Research Institute, Nanchang University, Nanchang, China
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4
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Sarker P, Jani PK, Hsiao LC, Rojas OJ, Khan SA. Interacting collagen and tannic acid Particles: Uncovering pH-dependent rheological and thermodynamic behaviors. J Colloid Interface Sci 2023; 650:541-552. [PMID: 37423181 DOI: 10.1016/j.jcis.2023.06.209] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/04/2023] [Accepted: 06/30/2023] [Indexed: 07/11/2023]
Abstract
HYPOTHESIS Biomaterials such as collagen and tannic acid (TA) particles are of interest in the development of advanced hybrid biobased systems due to their beneficial therapeutic functionalities and distinctive structural properties. The presence of numerous functional groups makes both TA and collagen pH responsive, enabling them to interact via non-covalent interactions and offer tunable macroscopic properties. EXPERIMENT The effect of pH on the interactions between collagen and TA particles is explored by adding TA particles at physiological pH to collagen at both acidic and neutral pH. Rheology, isothermal titration calorimetry (ITC), turbidimetric analysis and quartz crystal microbalance with dissipation monitoring (QCM-D) are used to study the effects. FINDINGS Rheology results show significant increase in elastic modulus with an increase in collagen concentration. However, TA particles at physiological pH provide stronger mechanical reinforcement to collagen at pH 4 than collagen at pH 7 due to the formation of a higher extent of electrostatic interaction and hydrogen bonding. ITC results confirm this hypothesis, with larger changes in enthalpy, |ΔH|, observed when collagen is at acidic pH and |ΔH| > |TΔS| indicating enthalpy-driven collagen-TA interactions. Turbidimetric analysis and QCM-D help to identify structural differences of the collagen-TA complexes and their formation at both pH conditions.
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Affiliation(s)
- Prottasha Sarker
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, United States
| | - Pallav K Jani
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, United States
| | - Lilian C Hsiao
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, United States
| | - Orlando J Rojas
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, United States; Bioproducts Institute, Department of Chemical & Biological Engineering, Department of Chemistry and Department of Wood Science, The University of British Columbia, Vancouver, British Columbia V6T 1Z3, Canada.
| | - Saad A Khan
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, United States.
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5
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Wang N, Wang D, Xing K, Han X, Gao S, Wang T, Yu D, Elfalleh W. Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability. ULTRASONICS SONOCHEMISTRY 2023; 99:106577. [PMID: 37678064 PMCID: PMC10495670 DOI: 10.1016/j.ultsonch.2023.106577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/26/2023] [Accepted: 08/30/2023] [Indexed: 09/09/2023]
Abstract
Rice bran protein (RBP)-tannic acid (TA) complex was prepared and the RBP-TA emulsions were subjected to ultrasonic treatment with different powers. Ultrasonic treatment has a positive effect on improving the properties of RBP-TA emulsion. This study investigated the influence of different ultrasonic power levels on the physicochemical properties, microstructure, rheological properties, and stability of emulsions containing RBP-TA. Under the ultrasonic treatment of 400 W, the particle size, zeta potential, and adsorbed protein content of the RBP-TA emulsion were 146.86 nm, -20.7 eV, and 61.91%, respectively. At this time, the emulsion had the best emulsifying properties, apparent viscosity, energy storage modulus and loss modulus. In addition, the POV and TBARS values of RBP-TA emulsions were 6.12 and 7.60 mmol/kg, respectively. The thermal, salt ion, pH and oxidative stability of the emulsions were investigated, and it was shown that ultrasonic treatment was effective in improving the stability of RBP-TA emulsions.
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Affiliation(s)
- Ning Wang
- Northeast Agricultural University, Harbin 150030, China
| | - Donghua Wang
- The University of Sheffield, Sheffield S10 2TNc, United Kingdom
| | - Kaiwen Xing
- Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyu Han
- Northeast Agricultural University, Harbin 150030, China
| | - Shan Gao
- Heilongjiang Academy of Green Food Science, Harbin 150028, China.
| | - Tong Wang
- Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- Northeast Agricultural University, Harbin 150030, China
| | - Walid Elfalleh
- Energy, Water, Environment and Process Laboratory, National Engineering School of Gabes, University of Gabes, Zrig, 6072 Gabes, Tunisia
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Islam F, Imran A, Nosheen F, Fatima M, Arshad MU, Afzaal M, Ijaz N, Noreen R, Mehta S, Biswas S, Rasool IFU, Aslam MA, Usman I, Zahra SM, Segueni N, Amer Ali Y. Functional roles and novel tools for improving-oxidative stability of polyunsaturated fatty acids: A comprehensive review. Food Sci Nutr 2023; 11:2471-2482. [PMID: 37324849 PMCID: PMC10261796 DOI: 10.1002/fsn3.3272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 01/09/2023] [Accepted: 02/06/2023] [Indexed: 03/07/2023] Open
Abstract
Polyunsaturated fatty acids may be derived from a variety of sources and could be incorporated into a balanced diet. They protect against a wide range of illnesses, including cancer osteoarthritis and autoimmune problems. The PUFAs, ω-6, and ω-3 fatty acids, which are found in both the marine and terrestrial environments, are given special attention. The primary goal is to evaluate the significant research papers in relation to the human health risks and benefits of ω-6 and ω-3 fatty acid dietary resources. This review article highlights the types of fatty acids, factors affecting the stability of polyunsaturated fatty acids, methods used for the mitigation of oxidative stability, health benefits of polyunsaturated fatty acids, and future perspectives in detail.
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Affiliation(s)
- Fakhar Islam
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Ali Imran
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhana Nosheen
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Maleeha Fatima
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Umair Arshad
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Nosheen Ijaz
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Rabia Noreen
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Shilpa Mehta
- Department of Electrical and Electronic EngineeringAuckland University of TechnologyAucklandNew Zealand
| | - Sunanda Biswas
- Department of Food and NutritionAcharya Prafulla Chandra CollegeKolkataIndia
| | - Izza Faiz Ul Rasool
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Arslan Aslam
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Ifrah Usman
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Syeda Mahvish Zahra
- Department of Environmental Design, Health and Nutritional SciencesAllama Iqbal Open UniversityIslamabadPakistan
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Narimane Segueni
- Faculty of MedicineUniversity Salah Boubnider Constantine 3ConstantineAlgeria
| | - Yuosra Amer Ali
- Department of Food Sciences, College of Agriculture and ForestryUniversity of MosulMosulIraq
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7
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Sadi A, Ferfera-Harrar H. Cross-linked CMC/Gelatin bio-nanocomposite films with organoclay, red cabbage anthocyanins and pistacia leaves extract as active intelligent food packaging: colorimetric pH indication, antimicrobial/antioxidant properties, and shrimp spoilage tests. Int J Biol Macromol 2023; 242:124964. [PMID: 37247593 DOI: 10.1016/j.ijbiomac.2023.124964] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/31/2023]
Abstract
Multifunctional food packaging films were produced from crosslinked carboxymethyl cellulose/gelatin (CMC/Ge) bio-nanocomposites incorporated with Ge-montmorillonite (OM) nanofiller, anthocyanins (ATH) from red cabbage as colorimetric pH-indicator, and pistacia leaves extract (PE) as active agent. The influence of additives on the structural, physical, and functional properties of the films was investigated. The results showed that ATH and PE caused color alteration and reduced transparency. However, they improved the UV light barrier ability by 98 %, with less impact from OM, despite its well-dispersed state in the matrix. Increasing PE content in the bio-nanocomposite films caused an increase in compactness and surface roughness, reduction in moisture content (15.10-12.33 %), swelling index (354.55-264.58 %), surface wettability (contact angle 80.1-92.49°), water vapor permeability (7.37-5.69 × 1010 g m-1s-1Pa-1), and nano-indentation mechanical parameters, without affecting the thermal stability. ATH-included films demonstrated color pH-sensitivity with improved ATH color stability through the ATH-Al3+ chelates formation. PE-added films exhibited effective antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, reaching 93 % of inhibition, and antimicrobial properties with biocidal effects for PE-rich film. The shrimp spoilage test showed that the T-1.5PE film offered the strongest active intelligent response. The CMC/Ge-based bio-nanocomposite films endowed with antioxidant/antimicrobial properties and colorimetric pH-sensitivity have promising potential for food packaging application.
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Affiliation(s)
- Amina Sadi
- Materials Polymer Laboratory, Department of Macromolecular Chemistry, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria
| | - Hafida Ferfera-Harrar
- Materials Polymer Laboratory, Department of Macromolecular Chemistry, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria.
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8
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Li Y, Zhou L, Zhang H, Liu G, Qin X. Preparation, Characterization and Antioxidant Activity of Glycosylated Whey Protein Isolate/Proanthocyanidin Compounds. Foods 2023; 12:foods12112153. [PMID: 37297399 DOI: 10.3390/foods12112153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 05/19/2023] [Accepted: 05/21/2023] [Indexed: 06/12/2023] Open
Abstract
A glycosylated protein/procyanidin complex was prepared by self-assembly of glycosylated whey protein isolate and proanthocyanidins (PCs). The complex was characterized through endogenous fluorescence spectroscopy, polyacrylamide gel electrophoresis, Fourier infrared spectroscopy, oil-water interfacial tension, and transmission electron microscopy. The results showed that the degree of protein aggregation could be regulated by controlling the added amount of procyanidin, and the main interaction force between glycosylated protein and PCs was hydrogen bonding or hydrophobic interaction. The optimal binding ratio of protein:PCs was 1:1 (w/w), and the solution pH was 6.0. The resulting glycosylated protein/PC compounds had a particle size of about 119 nm. They exhibited excellent antioxidant and free radical-scavenging abilities. Moreover, the thermal denaturation temperature rose to 113.33 °C. Confocal laser scanning microscopy (CLSM) images show that the emulsion maintains a thick interface layer and improves oxidation resistance with the addition of PCs, increasing the application potential in the functional food industry.
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Affiliation(s)
- Yaochang Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lian Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Haizhi Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Gang Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Xinguang Qin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
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9
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Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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10
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Liao Y, Sun Y, Peng X, Qi B, Li Y. Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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11
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Asyrul-Izhar AB, Bakar J, Sazili AQ, Goh YM, Ismail-Fitry MR. Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products. Gels 2023; 9:gels9010050. [PMID: 36661816 PMCID: PMC9857752 DOI: 10.3390/gels9010050] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/20/2022] [Accepted: 12/30/2022] [Indexed: 01/11/2023] Open
Abstract
The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability. This study aimed to evaluate the physicochemical properties of emulsion gels using starch and gelatin as stabilizers, promoting electrostatic attraction via pH adjustment. Three systems were studied: emulsion gel A (EGA) and emulsion gel B (EGB), which have positive and negative net charges that promote electrostatic interaction, and emulsion gel C (EGC), whose charge equals the isoelectric point and does not promote electrostatic interactions. There was no significant difference in proximate analysis, syneresis and thermal stability between samples, while EGA and EGB had higher pH values than EGC. The lightness (L*) value was higher in EGA and EGB, while the yellowness (b*) value was the highest in EGC. The smaller particle size (p < 0.05) in EGA and EGB also resulted in higher gel strength, hardness and oxidative stability. Microscopic images showed that EGA and EGB had a more uniform matrix structure. X-ray diffraction demonstrated that all the emulsion gels crystallized in a β′ polymorph form. Differential scanning calorimetry (DSC) revealed a single characteristic peak was detected in both the melting and cooling curves for all the emulsion gels, which indicated that the fat exists in a single polymorphic state. All emulsion gels presented a high amount of unsaturated fatty acids and reduced saturated fat by up to 11%. Therefore, the emulsion gels (EGA and EGB) that favored the electrostatic protein-polysaccharide interactions are suitable to be used as fat replacers in meat products.
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Affiliation(s)
- Abu Bakar Asyrul-Izhar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Yong Meng Goh
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence:
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12
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Wang Y, Guo Y, Zhang L, Yuan M, Zhao L, Bai C, McClements DJ. Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects. Front Nutr 2023; 9:1043095. [PMID: 36687727 PMCID: PMC9846557 DOI: 10.3389/fnut.2022.1043095] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 12/05/2022] [Indexed: 01/06/2023] Open
Abstract
The objective of this work was to explore the possibility of improving the antioxidant capacity and application of whey protein (WP) through non-covalent interactions with hesperidin (HES), a citrus polyphenol with nutraceutical activity. The interaction mechanism was elucidated using several spectroscopic methods and molecular docking analysis. The antioxidant capacity of the WP-HES complexes was analyzed and compared to that of the proteins alone. Moreover, the resistance of oil-in-water emulsions formulated using the WP-HES complexes as antioxidant emulsifiers to changes in environmental conditions (pH, ion strength, and oxidant) was evaluated. Our results showed that HES was incorporated into a single hydrophobic cavity in the WP molecule, where it was mainly held by hydrophobic attractive forces. As a result, the microenvironments of the non-polar tyrosine and tryptophan residues in the protein molecules were altered after complexation. Moreover, the α-helix and β-sheet regions in the protein decreased after complexation, while the β-turn and random regions increased. The antioxidant capacity of the WP-HES complexes was greater than that of the proteins alone. Non-radiative energy transfer from WP to HES was detected during complex formation. Compared to WP alone, the WP-HES complexes produced emulsions with smaller mean droplet diameters, exhibited higher pH and salt stability, and had better oxidative stability. The magnitude of these effects increased as the HES concentration was increased. This research would supply valuable information on the nature of the interactions between WP and HES. Moreover, it may lead to the creation of dual-function antioxidant emulsifiers for application in emulsified food products.
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Affiliation(s)
- Yin Wang
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Yangkai Guo
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Longtao Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Meilan Yuan
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Li Zhao
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Chunqing Bai
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, China,*Correspondence: Chunqing Bai,
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA, United States,David Julian McClements,
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13
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Qiao Y, Zhang Q, Wang Q, Li Y, Wang L. Chrysanthemum–like hierarchitectures decorated on polypropylene hernia mesh and their anti-inflammatory effects. JOURNAL OF POLYMER RESEARCH 2023. [DOI: 10.1007/s10965-022-03386-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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14
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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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15
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Sarker P, Nalband DM, Freytes DO, Rojas OJ, Khan SA. High-Axial-Aspect Tannic Acid Microparticles Facilitate Gelation and Injectability of Collagen-Based Hydrogels. Biomacromolecules 2022; 23:4696-4708. [PMID: 36198084 DOI: 10.1021/acs.biomac.2c00916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Injectable collagen-based hydrogels offer great promise for tissue engineering and regeneration, but their use is limited by poor mechanical strength. Herein, we incorporate tannic acid (TA) to tailor the rheology of the corresponding hydrogels while simultaneously adding the therapeutic benefits inherent to this polyphenolic component. TA in the solution form and needle-shaped TA microparticles are combined with collagen and the respective systems studied for their time-dependent sol-gel transitions (from storage to body temperatures, 4-37 °C) as a function of TA concentration. Compared to systems incorporating TA microparticles, those with dissolved TA, applied at a similar concentration, generate a less significant enhancement of the elastic modulus. Premature gelation at a low temperature and associated colloidal arrest of the system are proposed as a main factor explaining this limited performance. A higher yield stress (elastic stress method) is determined for systems loaded with TA microparticles compared to the system with dissolved TA. These results are interpreted in terms of the underlying interactions of TA with collagen, as probed by spectroscopy and isothermal titration calorimetry. Importantly, hydrogels containing TA microparticles show high cell viability (human dermal fibroblasts) and comparative cellular activity relative to the collagen-only hydrogel. Overall, composite hydrogels incorporating TA microparticles demonstrate a new, simple, and better-performance alternative to cell culturing and difficult implantation scenarios.
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Affiliation(s)
- Prottasha Sarker
- Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, North Carolina 27695, United States
| | - Danielle M Nalband
- Joint Department of Biomedical Engineering, North Carolina State University/ University of North Carolina-Chapel Hill, Raleigh, North Carolina 27695, United States.,Comparative Medicine Institute, North Carolina State University, Raleigh, North Carolina 27695, United States
| | - Donald O Freytes
- Joint Department of Biomedical Engineering, North Carolina State University/ University of North Carolina-Chapel Hill, Raleigh, North Carolina 27695, United States.,Comparative Medicine Institute, North Carolina State University, Raleigh, North Carolina 27695, United States
| | - Orlando J Rojas
- Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, North Carolina 27695, United States.,Bioproducts Institute, Department of Chemical & Biological Engineering, Department of Chemistry and Department of Wood Science, The University of British Columbia, Vancouver, British Columbia V6T 1Z3, Canada
| | - Saad A Khan
- Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, North Carolina 27695, United States
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16
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Chen Y, Cao X, Chen Q, Ye X, Zeng Q, Yuan Y, Dong L, Huang F, Su D. Hydrogel With the Network Structure Fabricated by Anthocyanin‐Gelatin Crosslinking and Improved Mineral Encapsulation Ability. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16057] [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]
Affiliation(s)
- Yun Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Xuejiao Cao
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Qiqi Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Xueying Ye
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Lihong Dong
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China
| | - Fei Huang
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
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17
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Wang S, Zhou B, Yang X, Niu L, Li S. Tannic acid enhanced the emulsion stability, rheology and interface characteristics of
Clanis Bilineata Tingtauica Mell
protein stabilised oil‐in‐water emulsion. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15839] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shuya Wang
- Engineering Research Center of Bio‐process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
| | - Xinquan Yang
- School of Life Sciences Guangzhou University Guangzhou 511442 China
| | - Liqiong Niu
- School of Life Sciences Guangzhou University Guangzhou 511442 China
| | - Shugang Li
- Engineering Research Center of Bio‐process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
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18
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Dai T, McClements DJ, Hu T, Chen J, He X, Liu C, Sheng J, Sun J. Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acid. Food Chem 2022; 377:131950. [PMID: 34998155 DOI: 10.1016/j.foodchem.2021.131950] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 12/22/2021] [Accepted: 12/22/2021] [Indexed: 11/30/2022]
Abstract
In this study, colloidal complexes were prepared from bovine lactoferrin (BLF) and tannic acid (TA) and then their ability to form and stabilize foams was characterized. The molecular interactions between BLF and TA were studied using fluorescence and molecular docking analysis, which suggested that hydrophobic forces were primarily involved in holding the complexes together. The production of colloidal BLF-TA complexes was supported by increases in turbidity and mean particle diameter, quenching of intrinsic fluorescence, decrease in surface hydrophobicity, and change in conformation. When used alone, BLF exhibited good foam formation but poor foam stability properties. In contrast, BLF-TA complexes exhibited good foam stability but poor foamability properties. The change in foaming properties of the proteins was closely related to their interactions with the polyphenols. These findings may be useful for the development of novel functional ingredients to construct food foams with good physicochemical and nutritional attributes.
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Affiliation(s)
- Taotao Dai
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, 530007, China; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | | | - Ting Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xuemei He
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Jinfeng Sheng
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Jian Sun
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, 530007, China.
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19
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Chen H, Wang W, Yu S, Wang H, Tian Z, Zhu S. Procyanidins and Their Therapeutic Potential against Oral Diseases. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092932. [PMID: 35566283 PMCID: PMC9104295 DOI: 10.3390/molecules27092932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 04/27/2022] [Accepted: 05/02/2022] [Indexed: 12/24/2022]
Abstract
Procyanidins, as a kind of dietary flavonoid, have excellent pharmacological properties, such as antioxidant, antibacterial, anti-inflammatory and anti-tumor properties, and so they can be used to treat various diseases, including Alzheimer’s disease, diabetes, rheumatoid arthritis, tumors, and obesity. Given the low bioavailability of procyanidins, great efforts have been made in drug delivery systems to address their limited use. Nowadays, the heavy burden of oral diseases such as dental caries, periodontitis, endodontic infections, etc., and their consequences on the patients’ quality of life indicate a strong need for developing effective therapies. Recent years, plenty of efforts are being made to develop more effective treatments. Therefore, this review summarized the latest researches on versatile effects and enhanced bioavailability of procyanidins resulting from innovative drug delivery systems, particularly focused on its potential against oral diseases.
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Affiliation(s)
- Huan Chen
- Department of Prosthodontics, School and Hospital of Stomatology, Jilin University, Changchun 130012, China; (H.C.); (S.Y.); (H.W.); (Z.T.)
| | - Wanyu Wang
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, China;
| | - Shiyang Yu
- Department of Prosthodontics, School and Hospital of Stomatology, Jilin University, Changchun 130012, China; (H.C.); (S.Y.); (H.W.); (Z.T.)
| | - Huimin Wang
- Department of Prosthodontics, School and Hospital of Stomatology, Jilin University, Changchun 130012, China; (H.C.); (S.Y.); (H.W.); (Z.T.)
| | - Zilu Tian
- Department of Prosthodontics, School and Hospital of Stomatology, Jilin University, Changchun 130012, China; (H.C.); (S.Y.); (H.W.); (Z.T.)
| | - Song Zhu
- Department of Prosthodontics, School and Hospital of Stomatology, Jilin University, Changchun 130012, China; (H.C.); (S.Y.); (H.W.); (Z.T.)
- Correspondence: ; Tel.: +86-135-7878-5725
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20
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Liu Y, Liu ZH, Luo CQ, Xiao CT, Zhou WY, Xie WJ. Effect of gelatin nano-coating containing Gardenia pigment on the preservation of pork slices. Food Sci Biotechnol 2022; 31:505-514. [PMID: 35464240 PMCID: PMC8994802 DOI: 10.1007/s10068-022-01048-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/26/2022] [Accepted: 02/08/2022] [Indexed: 11/30/2022] Open
Abstract
The nano-coating composed of gelatin and Gardenia pigment (GP) was successfully prepared and showed strong antioxidant activity. The average particle sizes of the nano-coating containing 0.1% and 0.3% GP were 269.58 and 394.13 nm, respectively. The pork slices uncoated and coated with the nano-coating were preserved at 4 °C for 15 days. The pork slices' pH, total volatile basic nitrogen (TVB-N), total viable counts (TVC), water-binding capacity (WHC), and thiobarbituric acid reactive substances (TBARS) were measured to assess the preservation effect of the nano-coating. The results showed that the pork coated with the nano-coating had lower pH, TVC, TVB-N, TBARS, and higher WHC, significantly different (p < 0.05) than the uncoated pork. It is suggested that the proposed nano-coating can be used to effectively improve the pork's quality and shelf life during refrigeration storage.
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Affiliation(s)
- Yong Liu
- School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing, 526061 Guangdong China
| | - Zi-Hao Liu
- School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing, 526061 Guangdong China
| | - Chang-Qi Luo
- School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing, 526061 Guangdong China
| | - Chun-Tao Xiao
- School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing, 526061 Guangdong China
| | - Wen-Yu Zhou
- School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing, 526061 Guangdong China
| | - Wen-Jin Xie
- School of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing, 526061 Guangdong China
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21
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Ge X, Tang N, Huang Y, Chen X, Dong M, Rui X, Zhang Q, Li W. Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112484] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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22
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Tan XJ, Li HM, Peng QX, Zhou H, Chen YS, Lu YY, Yan RA. Enzymatic acylation of lutein with a series of saturated fatty acid vinyl esters and the thermal stability and anti-lipid oxidation properties of the acylated derivatives. J Food Sci 2021; 86:5240-5252. [PMID: 34796492 DOI: 10.1111/1750-3841.15966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 09/23/2021] [Accepted: 10/11/2021] [Indexed: 11/26/2022]
Abstract
Lutein was enzymatically acylated with saturated fatty acid vinyl esters of different lengths of carbon chain (C6 -C14 ) under the action of Candida antarctica lipase B (Novozyme 435). The acylation reaction was optimized by considering substrate molar ratio, reaction solvent, type of enzyme, and reaction time. The highest yield (88%) was obtained using the Novozyme 435 to catalyze the acylation reaction of lutein and vinyl decanoate (lutein/vinyl decanoate molar ratio of 1/10) for 16 h in methyl tert-butyl ether. Ten lutein esters were synthesized, isolated, and purified, which were characterized by Fourier-transform infrared spectroscopy, high-resolution mass spectrometry, and nuclear magnetic resonance spectroscopy. We found that the acylation of lutein improved its antioxidant capacity in lipid system and thermal stability. Our study extended the potential application of lutein in lipophilic food, cosmetic, and pharmaceutical industries. Practical Application: Enzyme acylation of lutein improved its antioxidant capacity in lipid system and thermal stability, extended its potential application in food, cosmetic, and pharmaceutical industries. In addition, our study also provided a new perspective and cognition for the further development and utilization of lutein.
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Affiliation(s)
- Xin-Jia Tan
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Hai-Mei Li
- Department of Food Science and Engineering, Jinan University, Guangzhou, China.,College of Pharmacy, Jinan University, Guangzhou, China
| | - Qing-Xia Peng
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Hua Zhou
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Yong-Sheng Chen
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Yu-Yun Lu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
| | - Ri-An Yan
- Department of Food Science and Engineering, Jinan University, Guangzhou, China.,College of Pharmacy, Jinan University, Guangzhou, China
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23
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Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes. Food Chem 2021; 362:130238. [PMID: 34098441 DOI: 10.1016/j.foodchem.2021.130238] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 04/27/2021] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
The aims of present study were to determine the impact of rutin complexation on the ability of soybean protein isolates (SPI) to form and stabilize foams and its mechanism. At pH 7.0, the foaming capacity and foaming stability of the rutin-SPI complexes (28.33% and 14.22%) was appreciably changed when compared with that of SPI alone (19.64% and 32.95%). The improvement in foaming properties was mainly attributed to decrease gas bubble size and increase interfacial thickness as suggested by light microscopy analysis. UV-visible spectroscopy showed that the absorption peak of the SPI was increased and red shifted after complexation with rutin. ITC confirmed that there was an interaction between rutin and SPI. This interaction was hydrophobic interaction and the binding process was entropy driven. This study shows that the foaming properties of plant-based proteins can be improved by forming complexes with flavonoids, which may be useful for foaming agents in foods.
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24
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Hou K, Wang Z. Application of Nanotechnology to Enhance Adsorption and Bioavailability of Procyanidins: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1888970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Kexin Hou
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Zhenyu Wang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
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25
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Cao X, Joseph N, Jellicoe M, Al-Antaki AHM, Luo X, Su D, He S, Raston C. Vortex fluidics mediated non-covalent physical entanglement of tannic acid and gelatin for entrapment of nutrients. Food Funct 2021; 12:1087-1096. [PMID: 33416819 DOI: 10.1039/d0fo02230f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We have developed a simple process for the entrapment of nutrients in shear stress induced non-covalent physically entangled tannic acid-gelatin gel in a thin film vortex fluidic device (VFD) operating under continuous flow. This allows control of the porosity and surface area of the pores in order to improve the nutrient entrapment capacity. The VFD microfluidic platform simplifies the processing procedure of physically entangled biopolymers, as a time and cost saving one-step process devoid of any organic solvents, in contrast to the conventional homogenization process, which is also inherently complex, involving multiple-step processing. Moreover, the use of homogenization (as a benchmark to entrap nutrients) afforded much larger porosity and surface area of pores, with lower entrapment capacity of nutrients. Overall, the VFD processing provides a new alternative, bottom-up approach for easy, scalable processing for materials with a high nutrient entrapment capacity.
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Affiliation(s)
- Xuejiao Cao
- Department of Food Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, Guangdong 510006, China.
| | - Nikita Joseph
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Matt Jellicoe
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Ahmed Hussein Mohammed Al-Antaki
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Xuan Luo
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Dongxiao Su
- Department of Food Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, Guangdong 510006, China.
| | - Shan He
- Department of Food Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, Guangdong 510006, China. and Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Colin Raston
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
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26
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Qiu C, Lei M, Lee WJ, Zhang N, Wang Y. Fabrication and characterization of stable oleofoam based on medium-long chain diacylglycerol and β-sitosterol. Food Chem 2021; 350:129275. [PMID: 33601090 DOI: 10.1016/j.foodchem.2021.129275] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 01/08/2021] [Accepted: 01/29/2021] [Indexed: 10/22/2022]
Abstract
Oleofoams have emerged as attractive low-calorie aeration systems, but saturated lipids or large amount of surfactants are commonly required. Herein, an innovative strategy was proposed to create oleofoams using medium-long chain diacylglycerol (MLCD) and β-sitosterol (St). The oleofoams prepared using MLCD and St in ratios of 15:5 and 12:8 exhibited smaller bubble size and much higher stability. MLCD crystals formed rigid Pickering shell, whereby air bubbles acted as "active fillers" leading to enhanced rigidity. Both Pickering and network stabilization for the MLCD-St oleofoam provided a steric hindrance against coalescence. The gelators interacted via hydrogen bonding, causing a condensing effect in improving the gel elasticity. The oleofoams and foam-based emulsions exhibited a favorable capacity in controlling volatile release where the maximum headspace concentrations and partition coefficients showed a significantly decrease. Overall, the oleofoams have shown great potential for development of low-calorie foods and delivery systems with enhanced textural and nutritional features.
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Affiliation(s)
- Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Mengting Lei
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Ning Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
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27
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Li X, Feng D, Chen L, Weng D, Chen C, Wang J. Tension gradient-driven oil/water interface rapid particle self-assembly and its application in microdroplet motion control. J Colloid Interface Sci 2021; 589:187-197. [PMID: 33460851 DOI: 10.1016/j.jcis.2020.12.079] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 10/22/2022]
Abstract
HYPOTHESIS A binary mixture was used during injection with one water-miscible component and the other water-immiscible, which can help particles to migrate toward and then self-assemble at the interface. EXPERIMENTS The ethanol-tetrachloromethane binary mixture was used to verify the self-assembly method, with the diameter of droplets being about 1 mm. As the ethanol diffused into the colloidal solution, the colloidal particles efficiently moved towards and self-assembled on the oil/water interface, while a colloidal particle film with high-coverage was able to rapidly form on the droplet surface even in an ultra-low concentration colloidal solution. The effects of ethanol concentration and particle concentration on self-assembly were investigated. FINDINGS The driving force for self-assembly originated from the tension gradient generated by ethanol's concentration gradient at the particle/liquid interfaces, where the concentrations of ethanol and the colloidal solution had significant effects on self-assembly. The simulation and calculations results aligned well with experiments, providing the theoretical basis for this self-assembly method. Further, as-prepared magnetic particle-coated droplets transformed into a non-wetting soft solid, which had long lifetimes and could be precisely moved, coalesced, and transferred in various two-dimensional and three-dimensional liquid environments. Thus, wider applications are facilitated, such as droplet transfer, microreactor and other potential fields.
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Affiliation(s)
- Xuan Li
- State Key Laboratory of Tribology, Tsinghua University, Beijing 100084, PR China
| | - Dong Feng
- State Key Laboratory of Tribology, Tsinghua University, Beijing 100084, PR China
| | - Lei Chen
- State Key Laboratory of Tribology, Tsinghua University, Beijing 100084, PR China
| | - Ding Weng
- State Key Laboratory of Tribology, Tsinghua University, Beijing 100084, PR China
| | - Chaolang Chen
- State Key Laboratory of Tribology, Tsinghua University, Beijing 100084, PR China
| | - Jiadao Wang
- State Key Laboratory of Tribology, Tsinghua University, Beijing 100084, PR China.
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Makori SI, Mu TH, Sun HN. Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles. Food Chem 2021; 347:129084. [PMID: 33486366 DOI: 10.1016/j.foodchem.2021.129084] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 12/02/2020] [Accepted: 01/07/2021] [Indexed: 02/01/2023]
Abstract
Milk proteins and polyphenols are increasingly being studied as functional ingredients due to the epidemiologically-proved health benefits. In this study, composite β-lactoglobulin (β-lg) or β-lactoglobulin nanoparticles (β-lgNPs)-3,5-di-O-caffeoylquinic acid (3,5diCQA) with superior physicochemical and antioxidant activity (AA) were produced using β-lg and 3,5-di-O-caffeoylquinic acid. The main interactions between β-lg or β-lgNPs with 3,5diCQA were hydrogen bonding and hydrophobic effects. The 3,5diCQA caused a decrease in α-helix and β-sheet structure with a corresponding increase in unordered structure. Compared to β-lg alone, composite β-lg or β-lgNPs-3,5diCQA slightly decreased the particle size but increased their negative surface potentials especially for β-lg or β-lgNPs at a molar ratio of 5:1. The addition of 3,5diCQA appreciably improved the AA in a dose-dependent manner. These results shed light on the structural, physicochemical, and AA of composite β-lg or β-lgNPs-3,5diCQA non-covalent complexes, important for application as functional ingredients in food solutions as well as in the pharmaceutical industry.
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Key Words
- 1,1-Diphenyl-2-picrylhydrazyl (PubChem CID2735032)
- 2, 4, 6-Tri (2-pyridyl)-1, 3, 5-triazine (PubChem CID77258)
- 2,2-Azino-bis(3-ethylbenzthia-zoline)-6-sulfonic acid (PubChem CID16240279)
- 3,5-di-O-caffeoylquinic acid
- 3,5-di-O-caffeoylquinic acid (PubChem CID13604687)
- 6-Hydroxyl-2,5,7,8-tetramethylchroman-2-carboxylic acid (PubChem CID40634)
- Antioxidant activity
- Ascorbic acid (PubChem CID54670067)
- Colloidal particles
- Hydrochloric acid (PubChem CID313)
- Physicochemical properties
- Potassium bromide (PubChem CID253877)
- Sodium acetate (PubChem CID517045)
- Sodium chloride (PubChem CID5234)
- β-Lactoglobulin
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Affiliation(s)
- Shadrack Isaboke Makori
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China; Food Technology Division, Kenya Industrial Research and Development Institute (KIRDI), P.O. Box 30650, GPO, Nairobi, Kenya
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
| | - Hong-Nan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
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29
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Zhang T, Xu J, Zhang Y, Wang X, Lorenzo JM, Zhong J. Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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30
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Dai T, Li T, Li R, Zhou H, Liu C, Chen J, McClements DJ. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chem 2020; 329:127219. [PMID: 32516714 DOI: 10.1016/j.foodchem.2020.127219] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 11/24/2022]
Abstract
Plant-based proteins and polyphenols are increasingly being explored as functional food ingredients. Colloidal complexes were prepared from pea protein (PP) and grape seed proanthocyanidin (GSP) and the ability of the PP/GSP complexes to form and stabilize oil-in-water emulsions were investigated. The main interactions between PP and GSP were hydrogen bonding. The stability of PP-GSP complexes to environmental changes were studied: pH (2-9); ion strength (0-0.3 M); and temperature (30-90 °C). Emulsions produced using PP-GSP complexes as emulsifiers had small mean droplet diameters (~200 nm) and strongly negative surface potentials (~-60 mV). Compared to PP alone, PP-GSP complexes slightly decreased the isoelectric point, thermostability, and salt stability of the emulsions, but increased their storage stability. The presence of GSP gave the emulsions a strong salmon (red-yellow) color, which may be beneficial for some specific applications. These results may assist in the creation of more efficacious food-based strategies for delivering proanthocyanidins.
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Affiliation(s)
- Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Ruyi Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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31
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Crawford CR, Running CA. Addition of chocolate milk to diet corresponds to protein concentration changes in human saliva. Physiol Behav 2020; 225:113080. [PMID: 32679131 PMCID: PMC7484177 DOI: 10.1016/j.physbeh.2020.113080] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 07/03/2020] [Accepted: 07/13/2020] [Indexed: 02/02/2023]
Abstract
Salivary proteins have the potential to alter oral sensory perception of foods. In rodents, dietary polyphenol exposure increases salivary concentrations of polyphenol-binding proteins and several cystatins, which correlate with less aversion to polyphenol-rich solutions. If similar salivary shifts occur in humans, then increasing dietary polyphenols may improve orosensory experience of polyphenol-rich foods. We hypothesized that small dietary changes, focused on polyphenols, would increase expression of salivary binding proteins for polyphenols and thus suppress unpleasant polyphenol sensations. However, analogs of salivary polyphenol-binding proteins are found in foods. Thus, we also hypothesized that food-sourced analogs of these salivary proteins would mitigate changes in saliva and sensation. Human subjects (N=55) alternated weeks of consuming a low polyphenol diet and then a regular diet plus a polyphenol-rich chocolate milk (almond, containing no polyphenol-binding proteins, or bovine, containing polyphenol-binding proteins). Statistical analyses revealed both chocolate milk interventions corresponded to changes in relative expression of 96 proteins and calculated concentration of 146 proteins (both after correction for false discovery rate), out of 1,176 proteins identified through proteomics. Of the proteins that changed, proline-rich proteins and cystatins were noticeable, which reflects prior work in animal studies. Subjects rated all chocolate milks as less flavorful after the bovine chocolate milk intervention week compared to low polyphenol weeks, but generally sensory changes were minimal. However, the results confirm that dietary changes coincide with salivary changes, and that some of those changes occur in proteins that have potential to influence oral sensations.
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Affiliation(s)
| | - Cordelia A Running
- Department of Nutrition Science and Department of Food Science, Purdue University Stone Hall 700 West State St. West Lafayette, IN 47907, USA.
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32
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Li C, Dai T, Chen J, Li X, Li T, Liu C, McClements DJ. Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin. Food Chem 2020; 339:128145. [PMID: 33152895 DOI: 10.1016/j.foodchem.2020.128145] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 09/13/2020] [Accepted: 09/16/2020] [Indexed: 12/01/2022]
Abstract
The solution turbidity and intrinsic fluorescence quenching increased after procyanidin was mixed with lactoferrin. The addition of procyanidin also caused a reduction in the surface hydrophobicity of the lactoferrin, suggesting procyanidin bound to non-polar patches on lactoferrin's surfaces. Moreover, the binding interaction caused an appreciable alteration in the structure of both the polyphenol and protein. Thermodynamic analysis indicated the interaction was spontaneous and mainly driven by entropy changes, suggesting that hydrophobic interactions dominated. A computational docking simulation provided insights into the location of the most-likely binding sites on the protein, as well as the nature of the interaction forces involved. In particular, both hydrophobic and hydrogen bonding were found to be important. The binding of the procyanidin to the lactoferrin enhanced its foaming properties. These results may lead to the development of a new class of natural functional ingredients that can be used in food products to improve their quality attributes.
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Affiliation(s)
- Changhong Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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33
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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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34
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Pan H, Shen X, Tao W, Chen S, Ye X. Assembly of Oil-Based Microcapsules Coated with Proanthocyanidins as a Novel Carrier for Hydrophobic Active Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5715-5722. [PMID: 32243753 DOI: 10.1021/acs.jafc.9b07282] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Proanthocyanidins are sustainable materials with amphiphilic characteristic, network-forming capacity, and health benefits, which give them possibility as encapsulating biomaterials. We found that proanthocyanidins from Chinese bayberry leaves and grape seeds (BLPs and GSPs) were able to encapsulate oil to form spherical microcapsules of controlled size and architecture. Microcapsules encapsulated with BLPs and GSPs (BMs and GMs) exhibited different physical stability when subjected to environmental stresses. BMs showed higher physical stability to environmental stresses than GMs. The proanthocyanidin shell could protect β-carotene from chemical degradation. Subsequently, varied gastrointestinal behaviors of the microcapsules were observed in simulated digestion. GMs with low stability reduced the lipid digestion and β-carotene bioaccessibility. BMs with high stability retarded lipid digestion but did not change the amount of hydrolyzed lipids and β-carotene bioaccessibility. Our study demonstrates that BLPs rather than GSPs can be used alone as encapsulating material for protection and targeted delivery of lipophilic bioactive compounds.
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Affiliation(s)
- Haibo Pan
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xuemin Shen
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Wenyang Tao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
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35
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Li R, Dai T, Tan Y, Fu G, Wan Y, Liu C, McClements DJ. Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions. Food Chem 2020; 310:125828. [DOI: 10.1016/j.foodchem.2019.125828] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 10/27/2019] [Accepted: 10/29/2019] [Indexed: 12/21/2022]
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36
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Chen S, Shen X, Tao W, Mao G, Wu W, Zhou S, Ye X, Pan H. Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin. Food Chem 2020; 319:126570. [PMID: 32172049 DOI: 10.1016/j.foodchem.2020.126570] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 02/29/2020] [Accepted: 03/04/2020] [Indexed: 10/24/2022]
Abstract
A physicochemically stable emulsion was developed by using a novel emulsifier, which was self-assembled colloidal complex of gelatin (GLT) and proanthocyanidins from Chinese bayberry (Myrica rubra Sieb et Zucc.) leaves (BLPs), with epigallocatechin-3-O-gallate (EGCG) as structure units. The GLT-BLP colloidal complexes were spherically shaped by transmission electron microscope (TEM). The data of Fourier transform infrared spectrum (FTIR), circular dichroism (CD), isothermal titration calorimetry (ITC) revealed that the main binding force between GLT and BLPs of the colloidal complexes was hydrogen bond. The incorporation of BLPs to GLT provided GLT with stronger affinity at oil-water interface and thus enhanced the physical stability of GLT-stabilizing emulsion. In addition, the emulsions stabilized by the colloidal complexes showed higher oxidation stability than that stabilized by free GLT only. The novel emulsifier developed in this study have potential applications as functional emulsifiers in food-grade emulsions with high anti-oxidation activity.
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Affiliation(s)
- Shiguo Chen
- Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China.
| | - Xuemin Shen
- Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China
| | - Wenyang Tao
- Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China
| | - Guizhu Mao
- Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China
| | - Wenyan Wu
- Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China
| | - Shengyi Zhou
- Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China
| | - Xingqian Ye
- Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China
| | - Haibo Pan
- Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China.
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37
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Martins AJ, Vicente AA, Pastrana LM, Cerqueira MA. Oleogels for development of health-promoting food products. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2019.12.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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38
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Li R, Peng S, Zhang R, Dai T, Fu G, Wan Y, Liu C, McClements DJ. Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan. Food Res Int 2019; 123:266-275. [DOI: 10.1016/j.foodres.2019.05.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/29/2019] [Accepted: 05/02/2019] [Indexed: 11/28/2022]
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39
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Qiu C, Huang Y, Li A, Ma D, Wang Y. Fabrication and Characterization of Oleogel Stabilized by Gelatin-Polyphenol-Polysaccharides Nanocomplexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13243-13252. [PMID: 30485099 DOI: 10.1021/acs.jafc.8b02039] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The development of oleogel has attracted growing attention because of its health benefits and promising potential to substitute saturated or trans-fat. The present work reports a type of oleogel using the emulsion stabilized by gelatin (GLT), tannic acid (TA), and flaxseed gum (FG) complexes (GLT-TA-FG) through freeze-drying and oven-drying. Results showed that the incorporation of TA and FG promoted the formation of nanoparticles, resulting in increased charge quantity and reduced oil-water surface tension. The structural integrity of oleogel largely depends on the drying method, FG incorporation, and TA concentration. It was demonstrated that with oven drying, stable oleogel without oil leakage could only be fabricated in the presence of FG. The GLT-0.075 wt % TA-FG complexes formed a particle shell around the oil droplet, leading to the enhanced gel strength of the oleogel. In addition, the oleogel stabilized by GLT-TA-FG complexes had high thixotropic recovery degree and rehydration ability, implying the stabilizing effect of TA and FG. Therefore, the interfacially adsorbed particles and the polymer gel network in bulk together contributed to the compact structure of oleogel. We believe that the oleogel based on GLT-TA-FG complexes has potential applications in food products with tunable rheological and textural properties.
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Affiliation(s)
- Chaoying Qiu
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou 510632 , China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery , Guangzhou 510632 , China
| | - Yu Huang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou 510632 , China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery , Guangzhou 510632 , China
| | - Aijun Li
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou 510632 , China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery , Guangzhou 510632 , China
| | - Da Ma
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou 510632 , China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery , Guangzhou 510632 , China
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou 510632 , China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery , Guangzhou 510632 , China
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40
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Wang JS, Wang AB, Zang XP, Tan L, Ge Y, Lin XE, Xu BY, Jin ZQ, Ma WH. Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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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: 152] [Impact Index Per Article: 25.3] [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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