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Öğütcü M, Dincer Albayrak E, Toklucu AK. Optimization of organogels prepared with turpentine oil and wax mixtures via response surface methodology and determination of vaporization kinetic parameters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6431-6438. [PMID: 38497421 DOI: 10.1002/jsfa.13466] [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: 08/10/2023] [Revised: 11/20/2023] [Accepted: 03/18/2024] [Indexed: 03/19/2024]
Abstract
BACKGROUND The main aim of the study is to investigate the thermal, textural and vaporization behaviors of turpentine oil (representing essential oils) organogels prepared with wax mixtures (beeswax, BW; shellac wax, SHW) instead of a single wax. The second aim was to determine the optimum level of wax addition to minimize vaporization of volatiles using response surface methodology. RESULTS Both weighing and thermogravimetric analyses showed that when the total wax concentration increased, the vaporization was decelerated. The variation of the hardness and melting point values depended on both wax types and amounts in the mixtures. Additionally, the kinetics of the vaporization of the volatile compounds at 37 °C were evaluated, and both first- and second-order reaction kinetic models fitted well for the vaporization with R2 values of 0.96-0.99. The organogelation increased the thermal stability and limited the release of volatiles. The multiple response optimization results showed that the melting point, the reaction rate constant and the weight loss of the organogels produced with 24.43% BW and 17.68% SHW were 44.40 °C, 4.00 × 10-3 day-1 and 30.02%, respectively. CONCLUSION As a result, essential oil organogels produced with a wax mixture instead of a single wax can provide controlled release of volatiles as well as tailored texture and melting range. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mustafa Öğütcü
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
| | - Elif Dincer Albayrak
- Bayramiç Vocational College, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
| | - Ayşegül Kırca Toklucu
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
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2
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Ferdaus MJ, Barman B, Mahmud N, da Silva RC. Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review. Gels 2024; 10:92. [PMID: 38391422 PMCID: PMC10888177 DOI: 10.3390/gels10020092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 01/22/2024] [Accepted: 01/22/2024] [Indexed: 02/24/2024] Open
Abstract
The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the stability and physicochemical attributes of oleogels. Additionally, the paper scrutinizes the potential effects of oleogels on sensory attributes, texture, and the shelf life of meat products. In conclusion, this collective body of research emphasizes the versatility and efficacy of oleogels as viable replacements for traditional animal fats across a spectrum of meat products. The documented improvements in nutritional quality, oxidative stability, and sensory attributes pave the way for the development of healthier and more sustainable formulations in the meat industry.
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Affiliation(s)
- Md Jannatul Ferdaus
- Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, NC 27411, USA
| | - Bishal Barman
- Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, NC 27411, USA
| | - Niaz Mahmud
- Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, NC 27411, USA
| | - Roberta Claro da Silva
- Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, NC 27411, USA
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Thakur D, Singh A, Suhag R, Dhiman A, Chauhan DS. Oleogelation based on plant waxes: characterization and food applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2927-2944. [PMID: 37786600 PMCID: PMC10542040 DOI: 10.1007/s13197-023-05786-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/27/2023] [Accepted: 06/01/2023] [Indexed: 10/04/2023]
Abstract
Fats contribute majorly to food flavour, mouthfeel, palatability, texture, and aroma. Though solid fats are used for food formulation due to the processing benefits over oils, their negative health effects should not be overlooked. Oleogelation is thus used to transform liquid oil into a gel which function like fats and provide the nutritional benefits of oils. Additionally, only food-grade gelators convert the oils into solid-like, self-standing, three-dimensional gel networks. Rice bran wax, candelilla wax, carnauba wax, and sunflower wax are mainly used plant waxes for formulating oleogels as a result of their low cost, availability, and excellent gelling ability. A comprehensive information about the wax based oleogels, their characteristics and applications is needed. The present review discusses the effect of different plant-based waxes on the properties of the oleogel formed. The article provides information on how the physical and chemical properties of waxes impact the oleogel properties such as oil binding capacity, critical concentration, rheological, thermal, textural, morphological, and oxidative stability. Moreover, the current and potential applications of oleogels in the food sector have also been covered this article.
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Affiliation(s)
- Dhruv Thakur
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028 India
| | - Anurag Singh
- Department of Food Technology, Harcourt Butler Technical University, Nawabganj, Kanpur, Uttar Pradesh 208002 India
| | - Rajat Suhag
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Atul Dhiman
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Divya Singh Chauhan
- Department of Food Technology, Raja Balwant Singh Engineering Technical Campus, Agra, Uttar Pradesh 283105 India
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4
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Wang P, Wang H, Hou Y, Wang J, Fan Y, Zhang N, Guo Q. Formation and In Vitro Simulated Digestion Study of Gelatinized Korean Pine Seed Oil Encapsulated with Calcified Wax. Molecules 2023; 28:7334. [PMID: 37959755 PMCID: PMC10648318 DOI: 10.3390/molecules28217334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/23/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Natural waxes have demonstrated exceptional potential as oil gels for saturated and trans fatty acids, but their application has been limited by issues such as temperature sensitivity, lack of stability and durability, and compatibility. In this study, three types of wax (Beeswax (BW), Rice bran wax (RBW), and Carnauba wax (CW)) were combined with calcium hydroxide to produce calcified wax. The calcified Korean pine seed oil gel obtained by heating and stirring with Korean pine seed oil is responsive to temperature and has environmental adaptability. The effects of critical gel concentration, temperature regulation, texture properties, microstructure, oil-holding capacity, and FT-IR on the quality parameters of oil gel were investigated. Additionally, an in vitro digestion model was developed to comprehend the decomposition rate of fat during gel structure digestion and transportation. The results demonstrated a close correlation between the critical gelation concentration and calcium ion content. Furthermore, after calcification, the hardness followed the order BW > CW > RBW. Moreover, there was an approximate 10 °C increase in wax melting point. Conversely, BW:Ca exhibited the lowest oil leakage. The microstructures revealed that the oil gels formed post-wax calcification exhibited similar fractal dimension (Db) values (<7 μm), and the intermolecular forces were characterized by van der Waals forces, which were consistent with those observed in the non-calcified group. In conjunction with the vitro digestion simulation, our findings demonstrated that RBW and CW oil gels gradually released 20%, 35%, and 35% of free fatty acids (FFA) within the initial 30 min of intestinal digestion. Importantly, the FFA release rate was significantly attenuated, thereby providing a foundation for developing wax-based gel processed foods that facilitate gentle energy release benefits for healthy weight management.
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Affiliation(s)
- Peng Wang
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (H.W.); (Y.H.); (J.W.); (Y.F.)
| | - Honglu Wang
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (H.W.); (Y.H.); (J.W.); (Y.F.)
| | - Yanli Hou
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (H.W.); (Y.H.); (J.W.); (Y.F.)
| | - Jingyi Wang
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (H.W.); (Y.H.); (J.W.); (Y.F.)
| | - Yue Fan
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (H.W.); (Y.H.); (J.W.); (Y.F.)
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qingqi Guo
- College of Life Science, Northeast Forestry University, Harbin 150040, China; (P.W.); (H.W.); (Y.H.); (J.W.); (Y.F.)
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Chaparro LM, Neira LF, Molina D, Rivera-Barrera D, Castañeda M, López-Giraldo LJ, Escobar P. Biowaxes from Palm Oil as Promising Candidates for Cosmetic Matrices and Pharmaceuticals for Human Use. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4402. [PMID: 37374583 DOI: 10.3390/ma16124402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/24/2023] [Accepted: 05/27/2023] [Indexed: 06/29/2023]
Abstract
The production of waxes from vegetable oils, such as palm oil, for use as a base material in products for human applications is an alternative to those derived from petroleum and animals. Seven palm oil-derived waxes, called biowaxes (BW1-BW7) in this work, were obtained by catalytic hydrotreating of refined and bleached African palm oil and refined palm kernel oil. They were characterized by three properties: compositional, physicochemical (melting point, penetration value, and pH), and biological (sterility, cytotoxicity, phototoxicity, antioxidant, and irritant). Their morphologies and chemical structures were studied by SEM, FTIR, UV-Vis, and 1H NMR. The BWs presented structures and compositions similar to natural biowaxes (beeswax and carnauba). They had a high concentration of waxy esters (17%-36%) with long alkyl chains (C, 19-26) per carbonyl group, which are related to high melting points (<20-47.9 °C) and low penetration values (2.1-3.8 mm). They also proved to be sterile materials with no cytotoxic, phototoxic, antioxidant, or irritant activity. The biowaxes studied could be used in cosmetic and pharmacological products for human use.
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Affiliation(s)
- Laura María Chaparro
- Centro de Investigación de Enfermedades Tropicales (CINTROP-UIS), Departamento de Ciencias Básicas, Escuela de Medicina, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Laura Fernanda Neira
- Centro de Investigación de Enfermedades Tropicales (CINTROP-UIS), Departamento de Ciencias Básicas, Escuela de Medicina, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Daniel Molina
- Laboratorio de Resonancia Magnética Nuclear, Escuela de Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Diego Rivera-Barrera
- Laboratorio de Resonancia Magnética Nuclear, Escuela de Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Maribel Castañeda
- Centro de Innovación y Tecnología-ICP-ECOPETROL S.A, Bogotá 110911, Colombia
| | - Luis Javier López-Giraldo
- Grupo de Investigación en Ciencia y Tecnología de Alimentos-CICTA, Escuela de Ingeniería Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Patricia Escobar
- Centro de Investigación de Enfermedades Tropicales (CINTROP-UIS), Departamento de Ciencias Básicas, Escuela de Medicina, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
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6
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Zolqadri R, Heidari Damani M, Malekjani N, Saeed Kharazmi M, Mahdi Jafari S. Rice bran protein-based delivery systems as green carriers for bioactive compounds. Food Chem 2023; 420:136121. [PMID: 37086611 DOI: 10.1016/j.foodchem.2023.136121] [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: 12/22/2022] [Revised: 04/05/2023] [Accepted: 04/05/2023] [Indexed: 04/24/2023]
Abstract
Natural protein-based delivery systems have received special interest over the last few years. Different carriers are already developed in the food industry to protect, encapsulate and deliver bioactive compounds. Rice bran protein (RBP) is currently used as a carrier in encapsulating bioactives due to its excellent functional properties, great natural value, low price, good biodegradability, and biocompatibility. Recently, RBP-based carriers including emulsions, microparticles, nanoparticles, nanoemulsions, liposomes, and core-shell structures have been studied extensively in the literature. This study reviews the important characteristics of RBP in developing bioactive delivery systems. The recent progress in various modification approaches for improving RBP properties as carriers along with different types of RBP-based bioactive delivery systems is discussed. In the final part, the bioavailability and release profiles of bioactives from RBP-based carriers and the recent developments are described.
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Affiliation(s)
- Roshanak Zolqadri
- Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
| | - Maryam Heidari Damani
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, 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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7
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Tu Y, Zhang X, Wang L. Effect of salt treatment on the stabilization of Pickering emulsions prepared with rice bran protein. Food Res Int 2023; 166:112537. [PMID: 36914309 DOI: 10.1016/j.foodres.2023.112537] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 01/15/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
In this study, salt addition (NaCl and CaCl2) was utilized to improve the stability of emulsions formed by rice bran protein (RBP). The result showed that salt addition improved the adsorption of protein on the oil-water interface and enhanced the physical stability of emulsions. Compared to NaCl condition, emulsions with CaCl2 (especially 200 mM) addition exhibited more significant storage stability, as microscopy images showed emulsion structure unchanged and droplet size increasing slightly from 12.02 µm to 16.04 µm in 7 days. It was attributed to the strengthened particle complexation with CaCl2 and the increased hydrophobic interactions, which is explained by the improved particle size (260.93 nm), surface hydrophobicity (1890.10) and fluorescence intensity, thus inducing dense and hardly destroyed interfacial layers. Rheological behavior analyses suggested that salt-induced emulsions had higher viscoelasticity and maintained a stable gel-like structure. The result of study explored the mechanism of salt treated protein particles, developed a further understanding of Pickering emulsion, and was beneficial to the application of RBP.
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Affiliation(s)
- Yi Tu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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8
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Jia W, Wu X, Kang X. Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity. Food Chem X 2023; 17:100558. [PMID: 36845467 PMCID: PMC9943856 DOI: 10.1016/j.fochx.2022.100558] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/28/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023] Open
Abstract
World trends in oil crop growing area, yield, and production over the last 10 years exhibited an increase of 48 %, 82 %, and 240 %, respectively. Concerning reduced shelf-life of oil-containing food products caused by oil oxidation and the demand for sensory quality of oil, the development of methods the improvement oil quality is urgently required. This critical review presented a concise overview of the recent literature related to the inhibition ways of oil oxidation. The mechanism of different antioxidants and nanoparticle delivery systems on oil oxidation was also explored. The current review provides scientific findings on control strategies: (i) design oxidation quality assessment model; (ii) packaging by antioxidant coatings and eco-friendly film nanocomposite: ameliorate physicochemical properties; (iii) molecular investigations on inhibitory effects of selected antioxidants and underlying mechanisms; (iv) explore the interrelationship between the cysteine/citric acid and lipoxygenase pathway in the progression of oxidative/fragmentation degradation of unsaturated fatty acid chains.
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Key Words
- Antioxidant control strategies
- Antioxidations
- BHA, butyl hydroxy anisole
- BHT, butylated hydroxytoluene
- FDA, Food and Drug Administration
- HPLC, high performance liquid chromatography
- HPODE, hydroperoxyoctadecadienoic acid
- LC, liquid chromatography
- Linoleic acid
- Lipoxygenase
- MDA, malondialdehyde
- MPN, metal-polyphenol network
- MS, mass spectrometry
- MUFA, monounsaturated fatty acid
- Nanocomposite packaging
- Nanoparticle delivery system
- PUFA, polyunsaturated fatty acid
- SFA, saturated fatty acid
- TA, tannic acid
- TBHQ, tert-butyl hydroquinone
- US FDA, US Food and Drug Administration
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xinyu Wu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xin Kang
- Department of Foot and Ankle Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
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Ojeda-Piedra SA, Zambrano-Zaragoza ML, González-Reza RM, García-Betanzos CI, Real-Sandoval SA, Quintanar-Guerrero D. Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238187. [PMID: 36500284 PMCID: PMC9738418 DOI: 10.3390/molecules27238187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/15/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.
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Affiliation(s)
- Sergio A. Ojeda-Piedra
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - María L. Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
- Correspondence: ; Tel.: +52-5556232065
| | - Ricardo M. González-Reza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - Claudia I. García-Betanzos
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - Samantha A. Real-Sandoval
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - David Quintanar-Guerrero
- Laboratorio de Posgrado en Tecnología Farmacéutica Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54745, Mexico
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Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery. Gels 2022; 8:gels8080517. [PMID: 36005118 PMCID: PMC9407489 DOI: 10.3390/gels8080517] [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: 07/13/2022] [Revised: 08/14/2022] [Accepted: 08/18/2022] [Indexed: 12/03/2022] Open
Abstract
This study aimed to explore the effects and mechanisms of differently shaped aggregates of ovotransferrin (OVT) particles on oleogel-based Pickering emulsions (OPEs). Medium-chain triglyceride oil-based oleogels were constructed using beeswax, and their gel-sol melting temperatures were investigated. Atomic force microscopy confirmed that both OVT fibrils and OVT spheres were successfully prepared, and the three-phase contact angle measurements indicated that fibrous and spherical aggregates of OVT particles possessed great potential to stabilize the OPEs. Afterward, the oil-in-water OPEs were fabricated using oleogel as the oil phase and OVT fibrils/spheres as the emulsifiers. The results revealed that OPEs stabilized with OVT fibrils (FIB-OPEs) presented a higher degree of emulsification, smaller droplet size, better physical stability and stronger apparent viscosity compared with OPEs stabilized with OVT spheres (SPH-OPEs). The freeze–thaw stability test showed that the FIB-OPEs remained stable after three freeze–thaw cycles, while the SPH-OPEs could barely withstand one freeze–thaw cycle. An in vitro digestion study suggested that OVT fibrils conferred distinctly higher lipolysis (46.0%) and bioaccessibility (62.8%) of curcumin to OPEs.
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11
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Hong X, Zhao Q, Chen J, Ye T, Fan L, Li J. Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax. Food Chem 2022; 397:133677. [PMID: 35907389 DOI: 10.1016/j.foodchem.2022.133677] [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: 01/15/2022] [Revised: 05/04/2022] [Accepted: 07/09/2022] [Indexed: 11/20/2022]
Abstract
Developing novel fats with zero trans and low saturated fatty acids represents a research hotspot in the colloid field today. Herein, natural candelilla (Euphorbia cerifera) wax was used as an oleogelator to construct oleogel systems, and can make strong oleogels at low concentrations (3 wt%). These oleogels were further employed as continuous phases to fabricate surfactant-free W/O emulsions with excellent stability (at least 30 days). Microstructural observation confirmed that the stability of emulsions was attributed to the interface and bulk phase crystallization of wax. All oleogels and emulsions were pseudoplastic fluids whose gel properties could be tuned via regulating oleogelator concentration. Water content also influenced the emulsion rigidity, denoting the droplets acted as "active fillers". Additionally, the emulsions displayed a temperature-responsive property, beneficial in mimicking the "fat-like" melt-in-the-mouth effect. These findings greatly enrich the formulation of surfactant-free W/O emulsions, providing technical support for the development of novel fats.
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Affiliation(s)
- Xin Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jia Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tingyu Ye
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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12
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Aranda-Ledesma NE, Bautista-Hernández I, Rojas R, Aguilar-Zárate P, Medina-Herrera NDP, Castro-López C, Guadalupe Martínez-Ávila GC. Candelilla wax: Prospective suitable applications within the food field. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113170] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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13
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Li L, Liu G, Bogojevic O, Pedersen JN, Guo Z. Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications. Compr Rev Food Sci Food Saf 2022; 21:2077-2104. [DOI: 10.1111/1541-4337.12928] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 01/05/2022] [Accepted: 01/26/2022] [Indexed: 12/23/2022]
Affiliation(s)
- Linlin Li
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou China
| | - Oliver Bogojevic
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Jacob Nedergaard Pedersen
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Zheng Guo
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
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14
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Wang Z, Chandrapala J, Truong T, Farahnaky A. Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review. Crit Rev Food Sci Nutr 2022; 63:6069-6113. [PMID: 35057682 DOI: 10.1080/10408398.2022.2027339] [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] [Indexed: 11/03/2022]
Abstract
There is a growing need for healthier foods with no trans and reduced saturated fat. However, solid fats play critical roles in texture and sensory attributes of food products, making it challenging to eliminate them in foods. Recently, the concept of oleogelation as a novel oil structuring technique has received numerous attentions owing to their great potential to mimic the properties of solid fats. Understanding textural, rheological and sensory properties of oleogels helps predict the techno-functionalities of oleogels to replace solid fats in food products. This research critically reviews the textural and rheological properties of oleogels prepared by low molecular weight oleogelators (LMWGs) and functional characteristics of foods formulated by these oleogels. The mechanical properties of LMWG-containing oleogels are comprehensively discussed against conventional solid fats. The interactions between the oleogel and its surrounding food matrix are explained, and the sensory attributes of oleogel containing reformulated products are highlighted. Scientific insights into the texture and rheological properties of oleogels manufactured with a wide range of low molecular gelators and their related products are provided in order to boost their implication for creating healthier foods with high consumer acceptability. Future research opportunities on low molecular weight gelators are also discussed.
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Affiliation(s)
- Ziyu Wang
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Jayani Chandrapala
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Tuyen Truong
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
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15
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Ghazani SM, Dobson S, Marangoni AG. Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil. Curr Res Food Sci 2022; 5:998-1008. [PMID: 35755304 PMCID: PMC9213233 DOI: 10.1016/j.crfs.2022.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 05/31/2022] [Accepted: 06/01/2022] [Indexed: 11/05/2022] Open
Abstract
In this study, olive oil oleogels structured with less than 4% binary blends of sunflower wax (SFW), rice bran wax (RBW), candelilla wax (CDW), and beeswax (BW) were characterized. Among the different binary wax oleogels, samples structured with 3% (w/w) of binary mixtures of SFW and RBW, as well as binary mixtures of CDW and BW, displayed a high oil binding capacity relative to any other mixtures. Moreover, in some binary wax oleogels, back extrusion hardness and elastic constant were significantly higher than that of oleogels prepared using the individual waxes. This was interpreted as a synergism between these waxes. Image analysis of oleogel brightfield micrographs indicated that the samples with a higher elastic constant had a lower box-counting fractal dimension and larger crystals, suggesting that this increase in the elastic constant was a consequence of the lower fractal dimension of the wax crystal network, in agreement with established fractal structural-mechanical models for van der Waals colloidal networks. The crystal structure of the individual waxes and their blends showed orthorhombic perpendicular subcell packing arrangements, which did not change upon mixing, suggesting this length scale did not play a role in the observed synergism. The melting point of binary mixtures of waxes in olive oil was in the range of 43.2 °C to 67.4 °C and pseudo-ideal mixing behavior was observed. The hardness and plasticity (brittleness) of the 2% and 3% binary wax mixtures in olive oil characterized using back extrusion, were similar to those of a commercial soft margarine, suggesting a potential use of the wax oleogels as margarine or spread replacers. Oleogels with binary mixtures of sunflower wax and rice bran wax had a high oil binding capacity. Binary mixture wax oleogels were harder than those structured using individual waxes. The crystal structure and polymorphism of individual waxes and their blends in olive oil were similar. A blend of SFW and RBW in olive oil at 3% levels structured olive oil resembling margarine texture.
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16
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Xia T, Wei Z, Xue C. Impact of composite gelators on physicochemical properties of oleogels and astaxanthin delivery of oleogel-based nanoemulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112454] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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17
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Su C, Li Y, Zhu J, Gao Y, Li Q, Du S, Yu X. Effect of flaxseed gum on the brittleness of oleogels based on candelilla wax. RSC Adv 2022; 12:30734-30741. [PMID: 36349152 PMCID: PMC9606731 DOI: 10.1039/d2ra04341f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022] Open
Abstract
The present study aimed to decrease the brittleness of flaxseed oleogels based on candelilla wax (CLW) in combination with flaxseed gum (FG). Effects of flaxseed gum concentrations (0–0.4%) on the characteristics of flaxseed oleogels including oil binding capacity, textural, thermal, and rheological properties, and crystal polymorphisms were investigated. Higher concentrations (≥0.2%) of FG significantly decreased the textural parameters (e.g., hardness, fracturability) of oleogels (p < 0.05), suggesting that FG could decrease brittleness. Rheological results indicated that all flaxseed oleogels exhibited solid-like characteristics because the elastic modulus was larger than the viscous modulus. The elastic modulus of flaxseed oleogels presented a maximum value at 0.1% gum concentration. Any increase in gum concentration beyond this concentration decreased the elastic modulus. Increasing FG concentration up to 0.4% decreased the enthalpy of flaxseed oleogels during the melting process. The β′-polymorphic form is an orthorhombic perpendicular (O⊥) subcell structure. Similar β′ crystal forms were observed among flaxseed oleogels, indicating that FG did not affect them negatively. The study showed that the physical properties of flaxseed oleogels based on CLW could be significantly changed by FG addition. These results provided a deeper comprehension of the novel system, which should be considered a new way to obtain healthy fats with better plasticity for food applications. Oleogels using candelilla wax as a gelling agent and flaxseed gum as a structural modifier: preparation and characterization.![]()
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Affiliation(s)
- Caihong Su
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Yancai Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Jiabin Zhu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Shuangkui Du
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
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18
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Singh R, Singh V. Integrated Biorefinery for Valorization of Engineered Bioenergy Crops—A Review. Ind Biotechnol (New Rochelle N Y) 2021. [DOI: 10.1089/ind.2021.0020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Affiliation(s)
- Ramkrishna Singh
- Center for Advanced Bioenergy and Bioproducts Innovation (CABBI) and Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, USA
| | - Vijay Singh
- Center for Advanced Bioenergy and Bioproducts Innovation (CABBI) and Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, USA
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19
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Zhou Q, Wei Z. Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectives. Crit Rev Food Sci Nutr 2021; 63:2348-2365. [PMID: 34590971 DOI: 10.1080/10408398.2021.1974337] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Docosahexaenoic acid (C22: 6n-3, DHA) and eicosapentaenoic acid (C20: 5n-3, EPA) have been shown to provide the opportunity to inhibit onset and escalation of chronic diseases. Nevertheless, their undesirable characteristics including poor water solubility, oxidation sensitivity, high melting point and unpleasant sensory attributes hinder their application in the food industry. In recent years, utilizing food-grade delivery systems to deliver DHA/EPA and improve their biological efficacy has emerged as an attractive approach with fascinating prospects. This review focuses on introducing potential delivery systems for DHA/EPA, including microemulsions, nanoemulsions, Pickering emulsions, hydrogels, lipid particles, oleogels, liposomes, microcapsules and micelles. The opportunities, fabrication and characterization of these delivery systems loaded with DHA/EPA are highlighted. Besides, food sources of DHA/EPA, their benefits to the human body and a series of challenges for effective utilization of DHA/EPA are discussed. Promising future research trends of food-grade systems for delivery of DHA/EPA are also presented. Conducting in vivo experiments, applying DHA/EPA-loaded delivery systems into real food, improving the applicability of such delivery systems in industrial production, co-encapsulating DHA/EPA with other substances, seeking measures to improve the performance of existing delivery systems and developing novel food-grade delivery systems inspired by other fields are various future considerations.
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Affiliation(s)
- Qi Zhou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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20
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Hong X, Zhao Q, Liu Y, Li J. Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Crit Rev Food Sci Nutr 2021; 63:1406-1436. [PMID: 34387517 DOI: 10.1080/10408398.2021.1964063] [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] [Indexed: 12/30/2022]
Abstract
Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused continuous attention in recent years. However, long-term stability of W/O emulsions remains a particularly challenging problem in colloid science. With the increasing demand of consumers for natural, green, and healthy foods, the heavy reliance on chemically synthesized surfactants to achieve long-term stability has become the key technical defect restricting the application of W/O emulsions in food. To design and manufacture W/O emulsions with long-term stability and clean label, a comprehensive understanding of the fundamentals of the W/O emulsion system is required. This review aims to demystify the field of W/O emulsions and update its current research progress. We first provide a summary on the essential basic knowledge regarding the instability mechanisms, including physical and chemical instability in W/O emulsions. Then, the formulation of the W/O emulsion system is introduced, particularly focusing on the use of natural stabilizers. Besides, the characterization and application of W/O emulsions are also discussed. Finally, we propose promising research trends, including (1) developing W/O high internal phase emulsions (HIPEs) as fat mimetic and substitute, (2) promising formulation routine for long-term stable double emulsions, and (3) searching for novel plant-derived stabilizers of W/O emulsions.
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Affiliation(s)
- Xin Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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21
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Pușcaș A, Mureșan V, Muste S. Application of Analytical Methods for the Comprehensive Analysis of Oleogels-A Review. Polymers (Basel) 2021; 13:polym13121934. [PMID: 34200945 PMCID: PMC8230493 DOI: 10.3390/polym13121934] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/06/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge.
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22
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Gao Y, Lei Y, Wu Y, Liang H, Li J, Pei Y, Li Y, Li B, Luo X, Liu S. Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion. Food Chem 2021; 349:129203. [PMID: 33581433 DOI: 10.1016/j.foodchem.2021.129203] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 01/21/2021] [Accepted: 01/24/2021] [Indexed: 01/09/2023]
Abstract
Fabrication of food-grade water-in-oil (W/O) emulsions without surfactant, as the primary substitutes of trans-fat and saturated fat, was still a significant challenge in food science. A facial method has been adopted to fabricate W/O emulsions at 20 °C. The obtained emulsion had long-time stability, and there was no apparent phase separation or oiling-out after 60 days of storage. In this system, beeswax served as a stabilizer for both oleogels and oleogel-based emulsions. The sol-gel melting temperature of the oleogel was 37 ± 0.5 °C by regulating beeswax content to 4% w/w, and then the oleogel was used to fabricate W/O emulsion with the droplet diameter of around 9 μm. Thermo-reversible and thixotropic properties of oleogels were both retained for emulsions. Furthermore, both oleogels and oleogel-based emulsions had compact gel-like structures. The self-emulsifying W/O emulsions without surfactant would have great potential applications in food industry, pharmaceutical industry and feed industry.
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Affiliation(s)
- Yuxing Gao
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yujie Lei
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yuehan Wu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Hongshan Liang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jing Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Ying Pei
- School of Materials and Engineering, Zhengzhou University, No. 100. Science Avenue, Zhengzhou City, Henan 450001, China
| | - Yan Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Bin Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xiaogang Luo
- School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430073, China; School of Materials and Engineering, Zhengzhou University, No. 100. Science Avenue, Zhengzhou City, Henan 450001, China
| | - Shilin Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; School of Materials and Engineering, Zhengzhou University, No. 100. Science Avenue, Zhengzhou City, Henan 450001, China.
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