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Cui L, Jia Q, Zhao J, Hou D, Zhou S. A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications. Food Funct 2023. [PMID: 37317702 DOI: 10.1039/d3fo00893b] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health. Among many varieties of emerging plant-based milk, the smooth texture and flavor of oat milk make it spread rapidly around the world. Furthermore, as a sustainable source of diet, oats can provide rich nutrients and phytochemicals. Issues on the stability, sensory properties, shelf life, and nutritional quality of oat milk have been highlighted in published studies. In this review, the processing techniques, quality improvement, and product features of oat milk are elaborated, and the potential applications of oat milk are summarized. Besides, the challenges and future perspectives of oat milk production in the future are discussed.
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Affiliation(s)
- Lulu Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Qiuju Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Jiani Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
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2
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Competitive interfacial behavior in sodium caseinates-hydroxypropyl cellulose mixed systems. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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3
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Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks. Food Chem 2023; 402:134288. [DOI: 10.1016/j.foodchem.2022.134288] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 08/22/2022] [Accepted: 09/13/2022] [Indexed: 11/18/2022]
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4
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Wang J, Munk MB, Skibsted LH, Ahrné LM. Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107817] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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5
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Santos MB, Isabel ICA, Garcia-Rojas EE. Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4640-4646. [PMID: 35174497 DOI: 10.1002/jsfa.11824] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 02/03/2022] [Accepted: 02/17/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Tara gum (TG) is characterized by its high viscosity and medium solubility, which is a result of its high molecular mass. However, for many applications, these characteristics are undesirable, making the use of TG infeasible. The present study aimed to evaluate the effect of high-intensity ultrasound on the depolymerization of aqueous solutions of TG. The effect of ultrasonication was investigated by viscometry analysis as well as Fourier transform infrared spectroscopy (FTIR) and solubility. RESULTS The intrinsic viscosity (η) and the molecular weight (Mw ) of TG decreased after ultrasound, achieving a molecular weight reduction of 13.50 × 105 g mol-1 after 60 min of sonication at 25 °C compared to 22.04 × 105 g mol-1 before treatment. Degradation kinetics were applied to estimate the rate constant of degradation (k). It was found that the k value of TG increased with increasing temperature from 25 to 55 °C. Partially hydrolyzed TG showed greater solubility at the two temperatures investigated (25 and 80 °C). Ultrasonic treatment did not change the chemical structure of the TG molecules according to the structural analysis by FTIR, confirming its action only as breaking the structure of the polymer. CONCLUSION Ultrasound is a simple method for effectively reducing the molecular weight and viscosity and increasing the solubility of TG without using chemical reagents. The synthesis of partially hydrolyzed TG expands its potential for use in food products, including as a soluble dietary fiber. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Monique Barreto Santos
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Seropédica, Brazil
| | - Ianne Caroline Alves Isabel
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Volta Redonda, Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Seropédica, Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Volta Redonda, Brazil
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6
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Hu C, Xiong H. Structure, interfacial adsorption and emulsifying properties of potato protein isolate modified by chitosan. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128314] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107069] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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9
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Bioactive films based on barley β-glucans and ZnO for wound healing applications. Carbohydr Polym 2021; 272:118442. [PMID: 34420708 DOI: 10.1016/j.carbpol.2021.118442] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/21/2021] [Accepted: 07/12/2021] [Indexed: 01/10/2023]
Abstract
In this study, mixtures based on β-glucans and proteins are extracted from barley, in mild (MA) and high (HA) alkaline conditions, and employed with zinc oxide (ZnO) to prepare bioactive films for wound healing. Composition of extracts and properties of resulting films depend on pH extraction conditions. MA based samples show weak physical interactions among mixture components, whereas in HA films the extent of these interactions is larger. Consequently, their chemico-physical properties are significantly different, as demonstrated by FT-IR, thermal, mechanical and morphological analyses. ZnO with its bound water molecules acts as a slight plasticizer in MA, as shown by the lower Tg and the decrease of elastic modulus. In HA, this effect is evidenced up to ZnO 1%, and above this concentration an increase of strength at break is observed. Finally, MA and HA films show intrinsic antimicrobial properties, enhanced by ZnO, which make them exploitable as wound dressings.
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11
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Elucidating the pH influence on pulsed electric fields-induced self-assembly of chitosan-zein-poly(vinyl alcohol)-polyethylene glycol nanostructured composites. J Colloid Interface Sci 2021; 588:531-546. [PMID: 33429349 DOI: 10.1016/j.jcis.2020.12.075] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 11/20/2022]
Abstract
HYPOTHESIS The high incompatibility of bio-based materials such as protein and polysaccharides require a series of modifications to develop stable microstructures effectively. By modifying the density and charge of surface residues, pulsed electric fields processing can improve inter/intramolecular interactions, compatibility, and microstructure of bio-based nanostructured composites. EXPERIMENT In this work, the impact of pulsed electric fields at a specific energy of 60-700 kJ/kg (electric field strength = 1.6 kV/cm) on self-assembly of zein-chitosan-poly(vinyl alcohol)-polyethylene glycol composite dispersion was investigated at pH 4.0, 5.7, and 6.8. FINDINGS Superior complex coacervated matrices were assembled at pH 4.0 and 5.7 before and after pulsed electric fields treatment at a specific energy of 390-410 kJ/kg. The compact and homogenous behaviour was attributable to pulsed electric fields-induced alteration of functional group interactions in a pH-dependent manner. Irrespective of the pH, very high electric field intensity caused excessive system perturbation leading to severe fragmentation and poor development of coacervates. The crucial insights from this study reveal that the self-assembly behaviour and integration of biopolymer-based systems possessing different local charges can be enhanced by optimising pulsed electric fields processing parameters and the properties of the colloidal systems such as the pH.
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12
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Wang J, Zhao X, Zhou C, Wang C, Zheng Y, Ye K, Li C, Zhou G. Effects of gellan gum and inulin on mixed-gel properties and molecular structure of gelatin. Food Sci Nutr 2021; 9:1336-1346. [PMID: 33747449 PMCID: PMC7958535 DOI: 10.1002/fsn3.2077] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 12/03/2020] [Accepted: 12/08/2020] [Indexed: 12/25/2022] Open
Abstract
Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG-based or inulin (IL)-based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively. This study aimed to explore the properties and interaction mechanisms of the mixed-gel system containing GL, GG, and IL, in which different ratios of GG-IL (0.4%) (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10) were added to GL (6%). Texture profiles, rheological properties, water mobility, intermolecular forces, circular dichroism (CD) spectra, and microstructures were analyzed. The results showed that addition of GG-IL could improve the hardness, chewiness, and cohesiveness of mixed-gel, besides maintaining appropriate springiness. Water mobility of the mixed-gel decreased while viscoelasticity increased upon the addition GG. At GG:IL = 2:8, the melting temperature of mixed-gel was far higher than that of GL gel itself. The GL-GG-IL gel showed decrease in nonspecific bonding and increase in hydrogen bonding compared with the GL gel. CD spectra indicated the promotion of GL unfolding by GG, hence suggesting the binding of GG to GL; binding ability was better at GG:IL >5:5. Cryo-SEM provided evidence for the formation of cross-linked network within GL-GG-IL. Overall, we concluded that addition of GG-IL to GL system would be most suitable for improving the properties of mixed-gel. This finding may be potentially applicable in the further development of gel food products, such as meat jellies and gummy jellies.
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Affiliation(s)
- Juanjuan Wang
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Xue Zhao
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Changyu Zhou
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Yanyan Zheng
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Keping Ye
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
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Mu M, Karthik P, Chen J, Holmes M, Ettelaie R. Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106363] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Huamaní‐Meléndez VJ, Barragán‐Condori M, Mauro MA, Darros‐Barbosa R. Rheological and equilibrium properties of milk proteins and tara gum mixtures. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Víctor J. Huamaní‐Meléndez
- Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences São Paulo State University – UNESP Campus of São José do Rio Preto, R. Cristóvão Colombo, 2265 ‐ Jardim Nazareth São José do Rio Preto SP15054‐000Brazil
| | - Melquiades Barragán‐Condori
- Department of Basic Sciences National Intercultural University of Quillabamba – UNIQ El Arenal S/N Quillabamba Cusco08741Peru
| | - Maria Aparecida Mauro
- Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences São Paulo State University – UNESP Campus of São José do Rio Preto, R. Cristóvão Colombo, 2265 ‐ Jardim Nazareth São José do Rio Preto SP15054‐000Brazil
| | - Roger Darros‐Barbosa
- Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences São Paulo State University – UNESP Campus of São José do Rio Preto, R. Cristóvão Colombo, 2265 ‐ Jardim Nazareth São José do Rio Preto SP15054‐000Brazil
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15
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Rezvani F, Abbasi H, Nourani M. Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14743] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Farhang Rezvani
- Department of Food Science and Technology Faculty of Agriculture, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
- Young Researchers and Elite Club, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Hajar Abbasi
- Department of Food Science and Technology Faculty of Agriculture, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Moloud Nourani
- Department of Food Science and Technology Faculty of Agriculture, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
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16
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Li J, Tang W, Lei Z, Wang Z, Liu J. Effect of polysaccharides on the gel characteristics of "Yu Dong" formed with fish (Cyprinus carpio L.) scale aqueous extract. Food Chem 2020; 338:127792. [PMID: 32827902 DOI: 10.1016/j.foodchem.2020.127792] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 07/02/2020] [Accepted: 08/05/2020] [Indexed: 12/11/2022]
Abstract
A novel protein-based gel named "Yu dong" prepared with fish (Cyprinus carpio L.) scale aqueous extract and enhanced by polysaccharides is described in this study. The effects of pectin, alginate, and sodium carboxyl methyl cellulose (CMC-Na) on FS gel formation, stability, textural characteristics, microstructure, and water distribution were evaluated. The results indicated the viscosity of the FS gels decreased and changed slowly as the addition of pectin. While, the addition of alginate enhanced the formation of FS gels. As pectin addition in FS gels, the transition temperature decreased. When alginate and CMC-Na was added to the FS gels, the transition temperature increased. The addition of pectin, alginate, and CMC-Na to the FS gels significantly increased Gr from 44.5% to 71.99%, 61.86%, and 71.35%, respectively. Gel strength increased significantly as the addition of pectin, alginate, and CMC-Na. LF-NMR results showed that a moderate amount (0.2%) of polysaccharides bonded the protein and water more tightly, which was consistent with the SEM results showing gel structure with more uniform pores. This study provides a direct application of FS protein in preparing of gel food, which showing a better way to utilize the abandoned fish resource.
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Affiliation(s)
- Jun Li
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Wenjiao Tang
- College of Food Science and Technology, Zunyi Normal University, No. 6 Wujiang Road, Honghuagang District, Zunyi 563002, PR China
| | - Zunguo Lei
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Zhenyu Wang
- Dalian Polytechnic University, National Engineering Research Center of Seafood, School of Food Science and Technology, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Jia Liu
- Dalian Polytechnic University, National Engineering Research Center of Seafood, School of Food Science and Technology, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China; Guizhou University, School of Liquor & Food Engineering, Huaxi Ave 2708, Guiyang 550025, Guizhou, PR China.
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17
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Hu C, Xiong Z, Xiong H, Chen L, Zhang Z, Li Q. The formation mechanism and thermodynamic properties of potato protein isolate–chitosan complex under dynamic high-pressure microfluidization (DHPM) treatment. Int J Biol Macromol 2020; 154:486-492. [DOI: 10.1016/j.ijbiomac.2020.02.327] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 01/17/2023]
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18
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Formation of cheddar cheese analogues using canola oil and ultrasonication – A comparison between single and double emulsion systems. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104683] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Benito-Román Ó, Sanz T, Beltrán S. Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material. Heliyon 2020; 6:e03615. [PMID: 32258508 PMCID: PMC7118307 DOI: 10.1016/j.heliyon.2020.e03615] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 01/13/2020] [Accepted: 03/13/2020] [Indexed: 12/03/2022] Open
Abstract
In this work, the encapsulation of rice bran oil extracted using supercritical CO2 has been studied. In the first stage, the emulsification process by high pressure homogenization was studied and optimized. The effect of the working pressure (60-150 MPa), the composition of the carrier (mixtures of pea protein isolate (PPI) and maltodextrin (MD), from 50 to 90% of PPI) and the carrier to oil ratio (2-4) on the emulsion droplet size (EDS) was studied. To minimize the EDS, moderate pressures (114 MPa), a carrier composed mainly by PPI (64%) and carrier to oil ratios around 3.2 were required. The emulsion obtained in the optimal conditions (EDS = 189 ± 3nm) was dried using different technologies (spray-drying, PGSS-drying and freeze drying). The supercritical CO2 based drying process (PGSS) provided spherical particles that resulted in the smallest average size (but broader distribution) and lower encapsulation efficiency (53 ± 2%).
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Affiliation(s)
- Ó. Benito-Román
- Department of Biotechnology and Food Science (Chemical Engineering Section), Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
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Giteru SG, Ali MA, Oey I. Optimisation of pulsed electric fields processing parameters for developing biodegradable films using zein, chitosan and poly(vinyl alcohol). INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102287] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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21
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Collado-González M, Ferreri MC, Freitas AR, Santos AC, Ferreira NR, Carissimi G, Sequeira JAD, Díaz Baños FG, Villora G, Veiga F, Ribeiro A. Complex Polysaccharide-Based Nanocomposites for Oral Insulin Delivery. Mar Drugs 2020; 18:md18010055. [PMID: 31952203 PMCID: PMC7024366 DOI: 10.3390/md18010055] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 01/09/2020] [Accepted: 01/10/2020] [Indexed: 12/30/2022] Open
Abstract
Polyelectrolyte nanocomposites rarely reach a stable state and aggregation often occurs. Here, we report the synthesis of nanocomposites for the oral delivery of insulin composed of alginate, dextran sulfate, poly-(ethylene glycol) 4000, poloxamer 188, chitosan, and bovine serum albumin. The nanocomposites were obtained by Ca2+-induced gelation of alginate followed by an electrostatic-interaction process among the polyelectrolytes. Chitosan seemed to be essential for the final size of the nanocomposites and there was an optimal content that led to the synthesis of nanocomposites of 400–600 nm hydrodynamic size. The enhanced stability of the synthesized nanocomposites was assessed with LUMiSizer after synthesis. Nanocomposite stability over time and under variations of ionic strength and pH were assessed with dynamic light scattering. The rounded shapes of nanocomposites were confirmed by scanning electron microscopy. After loading with insulin, analysis by HPLC revealed complete drug release under physiologically simulated conditions.
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Affiliation(s)
- Mar Collado-González
- Department of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
- Department of Pharmaceutical technology, Faculty of Pharmacy of the University of Coimbra, 3000-548 Coimbra, Portugal; (M.C.F.); (A.R.F.); (A.C.S.); (J.A.D.S.); (F.V.)
- Faculty of Pharmacy of the University of Coimbra, 3000-548 Coimbra, Portugal;
- Correspondence: (M.C.-G.); (A.R.)
| | - Maria Cristina Ferreri
- Department of Pharmaceutical technology, Faculty of Pharmacy of the University of Coimbra, 3000-548 Coimbra, Portugal; (M.C.F.); (A.R.F.); (A.C.S.); (J.A.D.S.); (F.V.)
| | - Alessandra R. Freitas
- Department of Pharmaceutical technology, Faculty of Pharmacy of the University of Coimbra, 3000-548 Coimbra, Portugal; (M.C.F.); (A.R.F.); (A.C.S.); (J.A.D.S.); (F.V.)
| | - Ana Cláudia Santos
- Department of Pharmaceutical technology, Faculty of Pharmacy of the University of Coimbra, 3000-548 Coimbra, Portugal; (M.C.F.); (A.R.F.); (A.C.S.); (J.A.D.S.); (F.V.)
- REQUIMTE/LAQV, Group of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Nuno R. Ferreira
- Faculty of Pharmacy of the University of Coimbra, 3000-548 Coimbra, Portugal;
| | - Guzmán Carissimi
- Department of Chemical Engineering, University of Murcia, 30100 Murcia, Spain; (G.C.); (G.V.)
| | - Joana A. D. Sequeira
- Department of Pharmaceutical technology, Faculty of Pharmacy of the University of Coimbra, 3000-548 Coimbra, Portugal; (M.C.F.); (A.R.F.); (A.C.S.); (J.A.D.S.); (F.V.)
| | | | - Gloria Villora
- Department of Chemical Engineering, University of Murcia, 30100 Murcia, Spain; (G.C.); (G.V.)
| | - Francisco Veiga
- Department of Pharmaceutical technology, Faculty of Pharmacy of the University of Coimbra, 3000-548 Coimbra, Portugal; (M.C.F.); (A.R.F.); (A.C.S.); (J.A.D.S.); (F.V.)
- REQUIMTE/LAQV, Group of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Antonio Ribeiro
- Department of Pharmaceutical technology, Faculty of Pharmacy of the University of Coimbra, 3000-548 Coimbra, Portugal; (M.C.F.); (A.R.F.); (A.C.S.); (J.A.D.S.); (F.V.)
- Correspondence: (M.C.-G.); (A.R.)
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22
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Yang T, Li XT, Tang CH. Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105285] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Adiamo OQ, Netzel ME, Hoffman LC, Sultanbawa Y. Acacia seed proteins: Low or high quality? A comprehensive review. Compr Rev Food Sci Food Saf 2019; 19:21-43. [DOI: 10.1111/1541-4337.12508] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 10/12/2019] [Accepted: 10/22/2019] [Indexed: 12/20/2022]
Affiliation(s)
- Oladipupo Q. Adiamo
- Centre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food Innovation (QAAFI)The University of Queensland Coopers Plains Queensland Australia
| | - Michael E. Netzel
- Centre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food Innovation (QAAFI)The University of Queensland Coopers Plains Queensland Australia
| | - Louwrens C. Hoffman
- Centre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food Innovation (QAAFI)The University of Queensland Coopers Plains Queensland Australia
| | - Yasmina Sultanbawa
- Centre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food Innovation (QAAFI)The University of Queensland Coopers Plains Queensland Australia
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24
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Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
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Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
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25
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Bertsch P, Thoma A, Bergfreund J, Geue T, Fischer P. Transient measurement and structure analysis of protein-polysaccharide multilayers at fluid interfaces. SOFT MATTER 2019; 15:6362-6368. [PMID: 31298681 DOI: 10.1039/c9sm01112a] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The formation of electrostatic protein-polysaccharide multilayers has attracted attention for the design of fluid interfaces with enhanced stability and functionality. However, current techniques are often limited to measuring final multilayer properties. We present an interfacial shear rheology setup with simultaneous subphase exchange, allowing the transient measurement of biopolymer multilayers by their viscoelasticity. The successive and simultaneous adsorption of β-lactoglobulin (β-lg) and low-methoxyl pectin were investigated at the n-dodecane/water interface at pH 4. The successive injection of pectin increased the viscoelasticity of an adsorbed β-lg layer by electrostatic complexation. On the other hand, simultaneous adsorption impeded adsorption kinetics and interfacial layer strength due to complexation in the bulk phase prior to adsorption. Neutron reflectometry at the air-water interface confirmed the formation of an initial β-lg layer and electrostatic complexation of a secondary pectin layer, which desorbed upon pH-induced charge inversion. The layer formed by simultaneous adsorption mainly consisted of β-lg. We conclude that protein-polysaccharide complexes show limited surface activity and result in a lower effective protein concentration available for adsorption.
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Affiliation(s)
- Pascal Bertsch
- Institute of Food Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Alexandra Thoma
- Institute of Food Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Jotam Bergfreund
- Institute of Food Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Thomas Geue
- Laboratory of Neutron Scattering and Imaging, Paul Scherrer Institut, 5232 Villigen PSI, Switzerland
| | - Peter Fischer
- Institute of Food Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
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26
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Taheri A, Jafari SM. Gum-based nanocarriers for the protection and delivery of food bioactive compounds. Adv Colloid Interface Sci 2019; 269:277-295. [PMID: 31132673 DOI: 10.1016/j.cis.2019.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/09/2019] [Accepted: 04/24/2019] [Indexed: 11/28/2022]
Abstract
Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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27
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Derkach SR, Voron’ko NG, Sokolan NI, Kolotova DS, Kuchina YA. Interactions between gelatin and sodium alginate: UV and FTIR studies. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1611437] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Svetlana R. Derkach
- Department of Chemistry, Murmansk State Technical University, Murmansk, Russian Federation
| | - Nikolay G. Voron’ko
- Department of Chemistry, Murmansk State Technical University, Murmansk, Russian Federation
| | - Nina I. Sokolan
- Department of Chemistry, Murmansk State Technical University, Murmansk, Russian Federation
| | - Daria S. Kolotova
- Department of Chemistry, Murmansk State Technical University, Murmansk, Russian Federation
| | - Yulia A. Kuchina
- Department of Chemistry, Murmansk State Technical University, Murmansk, Russian Federation
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28
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Stounbjerg L, Vestergaard C, Andreasen B, Ipsen R. Associative phase separation of potato protein and anionic polysaccharides. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.01.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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29
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Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.020] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Sriprablom J, Luangpituksa P, Wongkongkatep J, Pongtharangkul T, Suphantharika M. Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.031] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Warnakulasuriya SN, Nickerson MT. Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5559-5571. [PMID: 29951999 DOI: 10.1002/jsfa.9228] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2017] [Revised: 04/27/2018] [Accepted: 06/24/2018] [Indexed: 06/08/2023]
Abstract
Controlling the interactions between plant proteins and polysaccharides can lead to the development of novel electrostatic complexed structures that can give unique functionality. This in turn can broaden the diversity of applications that they may be suitable for. Overwhelmingly in the literature, work and reviews relating to coacervation have involved the use of animal proteins. However, with the increasing demand for plant-based protein alternatives by industry and consumers, a greater understanding of how they interact with polysaccharides is essential to control structure, functionality and applicability. This review discusses the factors governing the nature of protein-polysaccharide interactions, their functional attributes and industrial applications, with special attention given to plant proteins. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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32
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Li M, Wen X, Peng Y, Wang Y, Wang K, Ni Y. Functional properties of protein isolates from bell pepper (Capsicum annuum L. var. annuum) seeds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.069] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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33
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Rodríguez-Rodríguez R, Espinosa-Andrews H, Morales-Hernández N, Lobato-Calleros C, Vernon-Carter EJ. Mesquite gum/chitosan insoluble complexes: relationship between the water state and viscoelastic properties. J DISPER SCI TECHNOL 2018. [DOI: 10.1080/01932691.2018.1513848] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rogelio Rodríguez-Rodríguez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino Arenero 1227, El Bajío del Arenal, Unidad de Tecnología Alimentaria, Zapopan, Jal, Mexico
| | - Hugo Espinosa-Andrews
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino Arenero 1227, El Bajío del Arenal, Unidad de Tecnología Alimentaria, Zapopan, Jal, Mexico
| | - Norma Morales-Hernández
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino Arenero 1227, El Bajío del Arenal, Unidad de Tecnología Alimentaria, Zapopan, Jal, Mexico
| | - Consuelo Lobato-Calleros
- Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Texcoco, Edo. de México, Mexico
| | - E. Jaime Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana – Iztapalapa, Vicentina, Ciudad de México, Mexico
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34
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Ajovalasit A, Caccami MC, Amendola S, Sabatino MA, Alotta G, Zingales M, Giacomazza D, Occhiuzzi C, Marrocco G, Dispenza C. Development and characterization of xyloglucan-poly(vinyl alcohol) hydrogel membrane for Wireless Smart wound dressings. Eur Polym J 2018. [DOI: 10.1016/j.eurpolymj.2018.07.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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35
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Huang Z, Gruen I, Vardhanabhuti B. Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release. J Food Sci 2018; 83:1839-1846. [PMID: 29905934 DOI: 10.1111/1750-3841.14192] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 03/23/2018] [Accepted: 04/16/2018] [Indexed: 01/10/2023]
Abstract
The goal of our study was to investigate the effect of alginate on in vitro gastric digestion and sucrose release of soy protein isolate (SPI) in model beverages. Model beverages containing 5% w/w SPI, 0% to 0.20% w/w alginate, and 10% w/w sucrose were prepared by heating the mixtures at 85 °C for 30 min at pH 6.0 or 7.0. Characterizations of beverages included determination of zeta potential, particle size and rheological properties. Digestion patterns and sucrose release profiles were determined during 2 hr in vitro gastric digestion using SDS-PAGE and HPLC analysis, respectively. Increasing alginate concentration led to increased negative surface charge, particle size, as well as viscosity and pseudoplastic behavior; however, no phase separation was observed. SPI beverages formed intragastric gel during in vitro gastric digestion when the formulations contained alginate or at pH 6.0 without alginate. Formation of the intragastric gel led to delayed protein digestion and release of sucrose. Higher resistance to digestion and a slower sucrose release rate were exhibited at increased alginate concentration, and to a lesser extent, at pH 6.0. This suggests that electrostatic interaction between SPI and alginate that occurred when the beverages were under gastric condition could be responsible for the intragastric gelation. These results could potentially lead to the formulation of SPI beverages with functionality to lower postprandial glycemic response. PRACTICAL APPLICATION The results could be used to design beverages or semi solid food products with altered digestion properties and lowered or slower glucose release.
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Affiliation(s)
- Zhaozhi Huang
- Food Science Department, University of Missouri, Columbia, Missouri, 65211, U.S.A
| | - Ingolf Gruen
- Food Science Department, University of Missouri, Columbia, Missouri, 65211, U.S.A
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36
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Albano KM, Cavallieri ÂLF, Nicoletti VR. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1467442] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Kivia Mislaine Albano
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| | | | - Vânia Regina Nicoletti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
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37
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Chen A, Jing Y, Sang FN, Li SW, Xu JH. Determination of the interaction mechanism of 10 µm oil-in-water emulsion droplets using optical tweezers. Chem Eng Sci 2018. [DOI: 10.1016/j.ces.2018.03.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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38
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Schumann M, Brinker A, Friedrich C. Rheological characterization of an in vitro model for salmonid chyme to quantify changes in feed composition. Biorheology 2018; 54:167-184. [PMID: 29660895 DOI: 10.3233/bir-18167] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
BACKGROUND Developments in the production of aquacultural salmonid feeds in the last 20 years have led to extruded diets with extremely low water content and a shift from mainly marine fish based ingredients towards plant content. These changes expose the industry to the vagaries of the highly dynamic plant protein market. Resulting variations in the precise composition of aqua feeds may carry unpredictable consequences for water quality, since some plant ingredients cause undesirable reductions in the mechanical stability of faeces. Dietary supplements known as binders that enhance the stability of faeces have the potential to mitigate these issues, but may also bring negative effects. OBJECTIVE AND METHODS The present study employs an in vitro model to perform the first fundamental rheological characterization of salmonid chyme, and a factorial experiment designed to investigate the impacts of the presence of rheologically active substances. RESULTS The highest mean viscosity values were measured for a treatment containing a 2:1 ratio of tara gum:xanthan gum, resulting in chyme four times more viscous than a control formulation containing the same amount of water. Shear resistance was quantified by analyses of slopes fitting the frequency sweep measurements. CONCLUSIONS These data open a new statistical approach to monitoring the consequences of market-driven changes in aqua feed composition and their impacts on the nutrition, health or performance of farmed fish.
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Affiliation(s)
- Mark Schumann
- Fisheries Research Station of Baden-Württemberg, Argenweg 50/1, 88085 Langenargen, Germany.,Limnological Institute, University of Konstanz, 78457 Konstanz, Germany
| | - Alexander Brinker
- Fisheries Research Station of Baden-Württemberg, Argenweg 50/1, 88085 Langenargen, Germany.,Limnological Institute, University of Konstanz, 78457 Konstanz, Germany
| | - Christian Friedrich
- FMF Freiburg Material Research Centre and Institute for Macromolecular Chemistry, University of Freiburg, 79104 Freiburg, Germany
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39
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Santos MB, da Costa NR, Garcia-Rojas EE. Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients. Compr Rev Food Sci Food Saf 2018; 17:792-805. [DOI: 10.1111/1541-4337.12350] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 03/08/2018] [Accepted: 03/09/2018] [Indexed: 12/19/2022]
Affiliation(s)
- Monique Barreto Santos
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
| | - Naiara Rocha da Costa
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA); Univ. Federal Fluminense (UFF); Av. dos Trabalhadores, 420, Volta Redonda/RJ 27255-125 Brazil
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40
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Hu Y, Li Y, Zhang W, Kou G, Zhou Z. Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.037] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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41
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Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.044] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Leong TS, Zhou M, Zhou D, Ashokkumar M, Martin GJ. The formation of double emulsions in skim milk using minimal food-grade emulsifiers – A comparison between ultrasonic and high pressure homogenisation efficiencies. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.018] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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43
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Giteru SG, Oey I, Ali MA. Feasibility of using pulsed electric fields to modify biomacromolecules: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.009] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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44
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Oduse K, Campbell L, Lonchamp J, Euston SR. Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1396478] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Lydia Campbell
- Institute of Mechanical Process & Energy Engineering, School of Engineering & Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom
| | - Julien Lonchamp
- School of Health Sciences, Queen Margaret University, Edinburgh, United Kingdom
| | - Stephen R. Euston
- Institute of Mechanical Process & Energy Engineering, School of Engineering & Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom
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45
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Xiong W, Ren C, Tian M, Yang X, Li J, Li B. Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface. Food Chem 2018; 252:181-188. [PMID: 29478530 DOI: 10.1016/j.foodchem.2018.01.067] [Citation(s) in RCA: 105] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 11/27/2017] [Accepted: 01/08/2018] [Indexed: 10/18/2022]
Abstract
The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased the size distribution of emulsion droplets with significant flocculation through polyelectrolyte bridging, remarkably enhancing the emulsions stability against gravity creaming after storage at 25 °C for 14 days. The dynamic rheological properties indicated that the formation of the complex at pH 5.5 increased the elastic modulus (G') and apparent viscosity (η∗) of the emulsions, which is useful for inhibiting creaming. Moreover, the complexation of OVA and CS at pH 5.5 increased the dilatational modulus (E), especially the elastic modulus (Ed), of the oil/water interfacial absorbed layer, which could reduce the droplet coalescence and therefore inhibit the growth of emulsion droplets.
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Affiliation(s)
- Wenfei Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Cong Ren
- Department of Basic Course Teaching and Research, Henan University of Animal Husbandry and Economy, Zhengzhou 450011, Henan, China
| | - Mo Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Xuejun Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China; Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430068, China.
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46
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Gómez-Mascaraque LG, Fabra MJ, Castro-Mayorga JL, Sánchez G, Martínez-Sanz M, López-Rubio A. Nanostructuring Biopolymers for Improved Food Quality and Safety. BIOPOLYMERS FOR FOOD DESIGN 2018. [PMCID: PMC7150097 DOI: 10.1016/b978-0-12-811449-0.00002-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Food-grade biopolymers, apart from their inherent nutritional properties, can be tailored designed for improving food quality and safety, either serving as delivery vehicles for bioactive molecules, or as novel packaging components, not only improving the transport properties of biobased packaging structures, but also imparting active antibacterial and antiviral properties. In this chapter, the potential of different food-grade biopolymers (mainly proteins and carbohydrates but also some biopolyesters) to serve as encapsulating matrices for the protection of sensitive bioactives or as nanostructured packaging layers to improve transport properties and control the growth of pathogenic bacteria and viruses are described based on some developments carried out by the authors, as well as the most prominent works found in literature in this area.
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Affiliation(s)
| | - Maria J. Fabra
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
| | | | - Gloria Sánchez
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain,University of Valencia, Valencia, Spain
| | - Marta Martínez-Sanz
- Bragg Institute, Australian Nuclear Science and Technology Organisation (ANSTO), Kirrawee DC, NSW, Australia
| | - Amparo López-Rubio
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
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47
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McClements DJ, Jafari SM. Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Adv Colloid Interface Sci 2018; 251:55-79. [PMID: 29248154 DOI: 10.1016/j.cis.2017.12.001] [Citation(s) in RCA: 459] [Impact Index Per Article: 76.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 12/14/2022]
Abstract
The formation, stability, and performance of oil-in-water emulsions may be improved by using combinations of two or more different emulsifiers, rather than an individual type. This article provides a review of the physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties. Initially, an overview of the most important physicochemical properties of emulsifiers is given, and then the nature of emulsifier interactions in solution and at interfaces is discussed. The impact of using mixed emulsifiers on the formation and stability of emulsions is then reviewed. Finally, the impact of using mixed emulsifiers on the functional performance of emulsifiers is given, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics. This information should facilitate the selection of combinations of emulsifiers that will have improved performance in emulsion-based products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.007] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Podshivalov A, Zakharova M, Glazacheva E, Uspenskaya M. Gelatin/potato starch edible biocomposite films: Correlation between morphology and physical properties. Carbohydr Polym 2017; 157:1162-1172. [DOI: 10.1016/j.carbpol.2016.10.079] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2016] [Revised: 10/12/2016] [Accepted: 10/14/2016] [Indexed: 01/18/2023]
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Singh S, Gupta B. Development and characterization of nanosoy-reinforced dextran nanocomposite membranes. J Appl Polym Sci 2016. [DOI: 10.1002/app.44655] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Surabhi Singh
- Bioengineering Laboratory, Department of Textile Technology, Indian Institute of Technology Delhi; New Delhi 110016 India
| | - Bhuvanesh Gupta
- Bioengineering Laboratory, Department of Textile Technology, Indian Institute of Technology Delhi; New Delhi 110016 India
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