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Zhou Z, Xiang H, Cheng J, Ban Q, Sun X, Guo M. Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt. Foods 2024; 13:486. [PMID: 38338621 PMCID: PMC10855543 DOI: 10.3390/foods13030486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 01/26/2024] [Accepted: 02/01/2024] [Indexed: 02/12/2024] Open
Abstract
Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or Panax notoginseng saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (-6.12), F (-6.56), and G (-6.27) yogurts were lower than those of group B (-5.12), C (-4.31), and D (-3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.
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Affiliation(s)
- Zengjia Zhou
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.Z.); (H.X.); (J.C.); (Q.B.)
| | - Huiyu Xiang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.Z.); (H.X.); (J.C.); (Q.B.)
| | - Jianjun Cheng
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.Z.); (H.X.); (J.C.); (Q.B.)
| | - Qingfeng Ban
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.Z.); (H.X.); (J.C.); (Q.B.)
| | - Xiaomeng Sun
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.Z.); (H.X.); (J.C.); (Q.B.)
| | - Mingruo Guo
- Department of Nutrition and Food Science, College of Agriculture and Life Sciences, University of Vermont, 351 Marsh Life Science Building, 109 Carrigan Drive, Burlington, VT 05405, USA
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Wang C, Zhao R, He K, Zhang S, H. Kemp A, Guo M. Pharmacokinetic profile and sub-chronic toxicity of coenzyme Q10 loaded whey protein nanoparticles. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Verification of Lactobacillus brevis tolerance to simulated gastric juice and the potential effects of postbiotic gamma-aminobutyric acid in streptozotocin-induced diabetic mice. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.07.017] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein. Foods 2021; 10:foods10122942. [PMID: 34945493 PMCID: PMC8701336 DOI: 10.3390/foods10122942] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/17/2021] [Accepted: 11/25/2021] [Indexed: 12/25/2022] Open
Abstract
Panax Notoginseng Saponins (PNS) may be beneficial to human health due to their bioactive function. The application of PNS in functional foods was limited due to the bitter taste and low oral bioavailability. PNS were encapsulated by polymerized whey protein (PWP) nanoparticles. The physicochemical, digestive, and sensory properties of the nanoparticles were investigated. Results showed that the nanoparticles had a particle size of 55 nm, the zeta potential of -28 mV, and high PNS encapsulation efficiency (92.94%) when the mass ratio of PNS to PWP was 1:30. Differential Scanning Calorimetry (DSC) results revealed that PNS were successfully encapsulated by PWP. The mainly intermolecular forces between PNS and PWP were hydrogen bonding and electrostatic attraction confirmed by Fourier Transform Infrared Spectroscopy (FTIR). Results of simulated gastrointestinal digestion indicated that the PNS-PWP (1:30) nanoparticles had smaller average particle size (36 nm) after treatment with gastric fluids and increased particle size (75 nm) after treatment with intestinal fluids. Transmission Electron Microscopy (TEM) micrographs reflected that the nanoparticles had irregular spherical structures. The encapsulated PNS exhibited significantly (p < 0.05) decreased bitterness compared to the non-encapsulated PNS confirmed by the electronic tongue. The results indicated that encapsulation of PNS with PWP could facilitate their application in functional foods.
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Sun Y, Zhou W, Huang Y. Encapsulation of tartary buckwheat flavonoids and application to yoghurt. J Microencapsul 2020; 37:445-456. [PMID: 32524873 DOI: 10.1080/02652048.2020.1781943] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Aims: The present work investigates the effect of tartary buckwheat flavonoid (TBF) capsules on the physical and chemical properties of yoghurt using polymeric whey protein (PWP) as a wall material.Methods: PWP was prepared by thermal polymerisation. TBF was encapsulated using PWP as the wall material via the pore-coagulation bath method. The physicochemical properties of the TBF capsules, such as the entrapment yield, moisture, average particle size, particle size distribution, surface morphology, molecular interactions, and thermal stability were investigated, in addition to the release of TBF in simulated gastric and intestinal juices. Yoghurt formulation was carried out using encapsulated TBF (3%, w/w), blank PWP beads (2.7%, w/w), and unencapsulated TBF (0.3%, w/w). A control yoghurt sample was prepared without these ingredients. The effects of encapsulated TBF on the chemical composition, acidity, texture, synaeresis, sensory properties, number of Streptococcus thermophilus and Lactobacillus, and other physical and chemical properties of the yoghurt were investigated.Results: TBF capsules were found to be sphere-shaped with porous surfaces, an average particle size of 1728.67 μm, an encapsulation yield of 92.85 ± 1.98% (w/w), and a glass transition temperature of 152.06 °C. When the TBF capsules were exposed to simulated gastric fluid for 4 h, the TBF release rate was 15.75% (w/w), while in simulated intestinal fluid, the TBF release rate reached 65.99% (w/w) after 1 h. After 5-6 h in simulated intestinal fluid, the TBF release rate reached 100% (w/w). The protein content of the yoghurt with encapsulated TBF was 3.57 ± 0.26% (w/w, p < 0.01), and the numbers of Lactobacillus and Streptococcus thermophilus were 2.45 ± 0.98 × 108 (p < 0.01) and 5.43 ± 2.24 × 107 CFU/mL (p < 0.05), respectively, with strong water retention being detected (p < 0.01). Samples containing the encapsulated TBF exhibited a significantly higher acceptability than the unencapsulated TBF (p < 0.01).Conclusions: Encapsulation using PWP effectively delivers TBF to the small intestine through the stomach. It also masks the bitter taste, enhances the colour of TBF-containing yoghurt, and improves the physical and chemical properties of the yoghurt.
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Affiliation(s)
- Yali Sun
- Guizhou Key Laboratory of Fermentation Engineering and Biopharmaceutics, Guizhou University, Guiyang, Guizhou, China.,College of Liquor-Making and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Wenmei Zhou
- Guizhou Key Laboratory of Fermentation Engineering and Biopharmaceutics, Guizhou University, Guiyang, Guizhou, China.,College of Liquor-Making and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Yongguang Huang
- Guizhou Key Laboratory of Fermentation Engineering and Biopharmaceutics, Guizhou University, Guiyang, Guizhou, China.,College of Liquor-Making and Food Engineering, Guizhou University, Guiyang, Guizhou, China
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Wang C, Wang M, Wang H, Sun X, Guo M, Hou J. Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA-5 during freeze-drying. Food Sci Nutr 2019; 7:2708-2715. [PMID: 31428358 PMCID: PMC6694426 DOI: 10.1002/fsn3.1130] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 06/15/2019] [Accepted: 06/17/2019] [Indexed: 11/18/2022] Open
Abstract
Probiotic cultures are commonly freeze-dried for storage and distribution. However, freeze-drying and subsequent storage are accompanied by a decline in cell viability. Whey protein (WP) or polymerized whey protein (PWP) was used to protect Lactobacillus acidophilus LA-5 against damage during freeze-drying process and the subsequent storage. The protection capacity and effects of polymerized whey protein protected freeze-dried L. acidophilus LA-5 on physiochemical properties of cow and goat milk yoghurts were evaluated in comparison with maltodextrin (MD). The survival rate of L. acidophilus LA-5 after freeze-drying decreased in the order of MD (80.91%) > PWP (69.86%) > WP (64.89%). The particles of WP- and PWP-based freeze-dried samples showed an average diameter of about 10 μm, which was significantly higher than that of MD-based particles (1.5 μm). Both whey protein preparations showed higher protecting effect than MD at high humidity condition during the 180-day storage. Addition of freeze-dried L. acidophilus LA-5 with the presence of WP or PWP improved the protein content and decreased spontaneous whey separation and syneresis significantly for both yoghurts. PWP-protected L. acidophilus LA-5 addition significantly improved the firmness and adhesiveness of the yoghurt. Freeze-dried L. acidophilus LA-5 mixed with PWP had higher survivability in yoghurts compared with the culture alone at the end of storage. Data indicated that whey protein can be used to protect probiotics during freeze-drying and may also improve the physiochemical properties of the yoghurt.
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Affiliation(s)
- Cuina Wang
- Key Laboratory of Dairy ScienceNortheast Agriculture UniversityHarbinChina
- Department of Food Science, College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Mu Wang
- Key Laboratory of Dairy ScienceNortheast Agriculture UniversityHarbinChina
| | - Hao Wang
- Key Laboratory of Dairy ScienceNortheast Agriculture UniversityHarbinChina
| | - Xiaomeng Sun
- Key Laboratory of Dairy ScienceNortheast Agriculture UniversityHarbinChina
| | - Mingruo Guo
- Key Laboratory of Dairy ScienceNortheast Agriculture UniversityHarbinChina
- Department of Nutrition and Food Sciences, College of Agriculture and Life SciencesUniversity of VermontBurlingtonVTUSA
| | - Juncai Hou
- Key Laboratory of Dairy ScienceNortheast Agriculture UniversityHarbinChina
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Khan A, Wang C, Sun X, Killpartrick A, Guo M. Physicochemical and Microstructural Properties of Polymerized Whey Protein Encapsulated 3,3'-Diindolylmethane Nanoparticles. Molecules 2019; 24:molecules24040702. [PMID: 30781356 PMCID: PMC6412796 DOI: 10.3390/molecules24040702] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 02/08/2019] [Accepted: 02/12/2019] [Indexed: 01/15/2023] Open
Abstract
The fat-soluble antioxidant 3,3′-diindolylmethane (DIM), is a natural phytochemical found in Brassica vegetables, such as cabbage, broccoli, and Brussels sprouts. The stability of this compound is a major challenge for its applications. Polymerized whey protein (PWP)-based DIM nanoparticles were prepared at different mass ratios of protein and DIM by mixing PWP and DIM followed by ultrasound treatment for 4 min. All the nanoparticles were studied for particle size, zeta potential, rheological and microstructural properties, and storage stability. The mean particle size of the PWP-based nanoparticles was significantly increased (p < 0.05) by the addition of DIM at different mass ratios, ranging from 241.33 ± 14.82 to 270.57 ± 15.28 nm. Zeta potential values of all nanoparticles were highly negative (greater than ±30 mV), suggesting a stable solution due its electrostatic repulsive forces. All samples exhibited shear thinning behavior (n < 1), fitted with Sisko model (R2 > 0.997). Fourier Transform Infrared (FTIR)spectra revealed that the secondary structure was changed and the absorption intensity for hydrogen bonding got stronger by further incorporating DIM into PWP. Transmission electronic microscopy (TEM) images showed spherical and smooth surface shape of the PWP-based nanoparticles. DIM encapsulated by PWP showed enhanced stability at 4, 37 and 55 °C for 15 days evidenced by changes in mean particle size and color (a*-value and b*-value) compared with control (DIM only). In conclusion, the polymerized whey protein based 3,3′-diindolylmethane nanoparticles are stable and the encapsulation may protect the core material from oxidation.
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Affiliation(s)
- Abbas Khan
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xiaomeng Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | | | - Mingruo Guo
- College of Agriculture and Life Sciences, The University of Vermont, Burlington, VT 05405, USA.
- Department of Food Science, Northeast Agriculture University, Harbin 150030, China.
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Wang M, Wang C, Gao F, Guo M. Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt. J Microencapsul 2018; 35:504-512. [DOI: 10.1080/02652048.2018.1538266] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Mu Wang
- College of Food Science, Northeast Agriculture University, Harbin, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Fen Gao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Mingruo Guo
- College of Food Science, Northeast Agriculture University, Harbin, China
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT, USA
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Ding B, Zheng Q, Pan M, Chiou Y, Yan F, Li Z. Microencapsulation of Ammonium Bicarbonate by Phase Separation and Using Palm Stearin/Carnauba Wax as Wall Materials. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Ammonium bicarbonate microcapsules (AMBCMC) were prepared by phase separation method using palm stearin/carnauba wax (CNW) as wall materials. The morphology of AMBCMC showed that the microcapsules were mainly spherical shapes. DSC analysis results suggested that the microcapsule shells began melting at the temperature 47.9 °C, while the shells were thoroughly destructed at the temperature above 78.1 °C. The particle sizes of AMBCMC were chiefly distributed in the range of 30 ~ 300 μm. Ammonium bicarbonate (AMBC) in microcapsules was highly stable under different relative humidity, and AMBCMC was hardly damaged even at 95% relative humidity. The thermal stability of AMBC increased, while AMBC encapsulated in microcapsules still could decompose and release gas at 70 °C as well as free AMBC. Furthermore, AMBC encapsulated in microcapsules showed strong survivability in the presence of citric acid. The results indicated that the stability and compatibility of AMBC were effectively increased after microencapsulation.
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Developments in Taste-Masking Techniques for Traditional Chinese Medicines. Pharmaceutics 2018; 10:pharmaceutics10030157. [PMID: 30213035 PMCID: PMC6161181 DOI: 10.3390/pharmaceutics10030157] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 08/28/2018] [Accepted: 09/08/2018] [Indexed: 12/22/2022] Open
Abstract
A variety of pharmacologically active substances, including chemotherapeutic drugs and the substances from traditional Chinese medicine (TCM), always exhibit potent bioactivities after oral administration. However, their unpleasant taste (such as bitterness) and/or odor always decrease patient compliance and thus compromise their curative efficacies in clinical application. Therefore, the developments of taste-masking techniques are of great significance in improving their organoleptic properties. However, though a variety of taste-masking techniques have been successfully used to mask the unpalatable taste of chemotherapeutic drugs, their suitability for TCM substances is relatively limited. This is mainly due to the fact that the bitter ingredients existing in multicomponent TCM systems (i.e., effective fractions, single Chinese herbs, and compound preparations) are always unclear, and thus, there is lack of tailor-made taste-masking techniques to be utilized to conceal their unpleasant taste. The relevant studies are also relatively limited. As a whole, three types of taste-masking techniques are generally applied to TCM, including (i) functional masking via sweeteners, bitter blockers, and taste modifiers; (ii) physical masking via polymer film-coating or lipid barrier systems; and (iii) biochemical masking via intermolecular interaction, β-cyclodextrin inclusion, or ion-exchange resins. This review fully summarizes the results reported in this field with the purpose of providing an informative reference for relevant readers.
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Song CE, Shim HH, Kuppusamy P, Jeong YIL, Lee KD. Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi. BIOMED RESEARCH INTERNATIONAL 2018; 2018:6015243. [PMID: 30255096 PMCID: PMC6140276 DOI: 10.1155/2018/6015243] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 07/17/2018] [Accepted: 07/29/2018] [Indexed: 11/17/2022]
Abstract
The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.
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Affiliation(s)
- Chae Eun Song
- Lifelong Education Center, Chonnam National University, Kwangju 500-757, Republic of Korea
| | - Han Hyo Shim
- Department of Biotechnology, Sunchon National University, Suncheon, Jeonnam 540-742, Republic of Korea
| | - Palaniselvam Kuppusamy
- Grassland and Forage Division, National Institute of Animal Science, Rural Development Administration, Cheonan 330-801, Republic of Korea
| | - Young-IL Jeong
- Biomedical Research Institute, Pusan National University Hospital, Busan 49241, Republic of Korea
| | - Kyung Dong Lee
- Department of Oriental Medicine Materials, Dongsin University, Naju 520-714, Republic of Korea
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