Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers

Characterization and molecular docking of sustainable wine lees and gelatin-based emulsions: innovative fat substitution

BACKGROUND

The present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g-1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g-1) in the high-fat phase (65 g 100 g-1). This study conducted rheology, physicochemical technical and characterization analyses on the emulsions to provide sustainable and innovative approaches for spreadable oils.

RESULTS

The addition of WL to FG emulsions improved oxidative stability, emulsion stability and bioactive compounds. The zeta potential (-101 ± 5.62 mV) of 0.58 g 100 g-1 WL-containing emulsion (PE1) was found to be high, whereas particle size (347.6 ± 5.25 nm) and polydispersity index (0.50) were statistically low. It was also found that the addition of WL improved the intermolecular interactions, crystallinity and microstructural properties of the emulsions. All these results were supported by simulating the molecular configuration between FG and WL. The compounds gallic acid, caffeic acid, myricetin, quercetin and resveratrol showed a strong affinity to FG, with free binding energies of -5.50, -5.88, -6.53, -6.68 and -6.66 kcal mol-1, respectively.

CONCLUSION

As a result, WL-supported FG has the potential to be used as an alternative to egg proteins to develop sustainable low-cost spreadable emulsions. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Structural analysis of polyglycerol fatty acid ester-coenzyme Q10 aggregates in solution

Polyglycerol fatty acid esters (PGFEs) are common food additives. PGFE-based formulations exhibit high structural stability, however, the stability mechanism of the micellar structures has not been yet elucidated. In this study, nanostructural analysis was performed using small-angle neutron and X-ray scattering (SANS and SAXS) measurements to reveal the mechanism of the structural stability of PGFE-coenzyme Q10 (CoQ10) mixtures as a CoQ10 formulation. Pure PGFE formed multilamellar vesicles, whereas PGFE-CoQ10 formed spherical micelles. Furthermore, when the amount of added water increased, the PGFE-CoQ10 micellar size and the amount of water in the micelles remained unchanged. A model-fitting analysis of the SANS results suggested that the CoQ10 molecules were introduced between the surfactants, forming a palisade-type structure. The high structural stability of the PGFE-CoQ10 micelles was attributed to two factors: proper spreading of the hydrophilic head chains and inhibition of the change of the amount of water inside the micelles by the PGFE heads and quinone ring of CoQ10. This indicates that PGFE-CoQ10 can function in water while maintaining the micellar structure formed in the storage solution. The findings of this study are important for the safety and nano-hazard aspects of PGFE-CoQ10 formulations.

Effects of Particle Size of Curcumin Solid Dispersions on Bioavailability and Anti-Inflammatory Activities

The delivery of curcumin (CUR) using the solid dispersion system (CUR solid dispersions; C-SDs) has been shown to improve CUR bioavailability. However, it is unclear how different particle sizes of C-SDs affect the bioavailability and biological activities of CUR. Hence, we prepared C-SDs in different sizes using food-grade excipients and evaluated their bioavailability and biological activities. By pulverizing large particle sizes of C-SDs using zirconia beads, we successfully prepared C-SDs I-IV (particle size: (I) 120, (II) 447, (III) 987, (IV) 1910 nm). When administrated orally in rats, the bioavailability of CUR was increased with decreasing C-SDs size, most likely by improving its solubility in micelles. When administrated intravenously in rats, blood concentrations of CUR were increased with increasing particle size, suggesting that larger C-SDs presumably control the metabolic conversion of CUR. In RAW264 cells, more CUR was taken up by cells as their sizes reduced, and the more potent their anti-inflammatory activities were, suggesting that smaller C-SDs were taken up through a number of cellular uptake pathways. Altogether, the present study showed an evident effect of C-SDs size on their bioavailability and anti-inflammatory activities—information that serves as a basis for improving the functionality of CUR.

Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal-Alkaline

As consumers' interest in nature-sourced additives has increased, zein has been treated hydrothermally under alkaline conditions to prepare a nature-sourced emulsifier. The effects of mild hydrothermal-alkaline treatment with different temperatures or alkaline concentrations on the emulsifying properties of zein were investigated. The emulsification activity and stability index of zein hydrolysates increased by 39% and 164%, respectively. The optimal simple stabilized emulsion was uniform and stable against heat treatment up to 90 °C, sodium chloride up to 200 mmol/L, and pH values ranging from 6 to 9. Moreover, it presented excellent storage stability compared to commonly used food emulsifiers. The surface hydrophobicity caused the depolymerization of the tertiary structure of zein and the dissociation of subunits along with exposure of hydrophilic groups. The amino acid composition and circular dichroism results reveal that the treatment dissociated protein subunits and transformed α-helices into anti-parallel β-sheets and random coil. In conclusion, mild hydrothermal-alkaline treatment may well contribute to the extended functional properties of zein as a nature-sourced emulsifier.