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Wang Y, Guo Y, Dong P, Lin K, Du P, Cao J, Cheng Y, Cheng F, Yun S, Feng C. Water-in-oil Pickering emulsion using ergosterol as an emulsifier solely. Food Res Int 2024; 186:114374. [PMID: 38729731 DOI: 10.1016/j.foodres.2024.114374] [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: 01/07/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
As a crucial component of the fungal cell membranes, ergosterol has been demonstrated to possess surface activity attributed to its hydrophobic region and polar group. However, further investigation is required to explore its emulsification behavior upon migration to the oil-water interface. Therefore, this study was conducted to analyze the interface properties of ergosterol as a stabilizer for water in oil (W/O) emulsion. Moreover, the emulsion prepared under the optimal conditions was utilized to load the water-soluble bioactive substance with the chlorogenic acid as the model molecules. Our results showed that the contact angle of ergosterol was 117.017°, and its dynamic interfacial tension was obviously lower than that of a pure water-oil system. When the ratio of water to oil was 4: 6, and the content of ergosterol was 3.5 % (ergosterol/oil phase, w/w), the W/O emulsion had smaller particle size (438 nm), higher apparent viscosity, and better stability. Meanwhile, the stability of loaded chlorogenic acid was improved under unfavorable conditions (pH 1.2, 90 °C, ultraviolet irradiation, and oxidation), which were 73.87 %, 59.53 %, 62.53 %, and 69.73 %, respectively. Additionally, the bioaccessibility of chlorogenic acid (38.75 %) and ergosterol (33.69 %), and the scavenging rates of the emulsion on DPPH radicals (81.00 %) and hydroxyl radicals (82.30 %) were also enhanced. Therefore, a novel W/O Pickering emulsion was prepared in this work using ergosterol as an emulsifier solely, which has great potential for application in oil-based food and nutraceutical formulations.
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Affiliation(s)
- Yaxin Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Yuanhao Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Pengfei Dong
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Kai Lin
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Pengya Du
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Jinling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Feier Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Shaojun Yun
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China.
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.
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2
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Wang Q, Rao Z, Chen Y, Lei X, Zhao J, Li F, Lei L, Zeng K, Ming J. Characterization of responsive zein-based oleogels with tunable properties fabricated from emulsion-templated approach. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Souza EM, Ferreira MR, Soares LA. Pickering emulsions stabilized by zein particles and their complexes and possibilities of use in the food industry: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107781] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Improving emulsification performance of waxy maize starch by esterification combined with pulsed electric field. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107655] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Alavi M, Kamarasu P, McClements DJ, Moore MD. Metal and metal oxide-based antiviral nanoparticles: Properties, mechanisms of action, and applications. Adv Colloid Interface Sci 2022; 306:102726. [PMID: 35785596 DOI: 10.1016/j.cis.2022.102726] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/05/2022] [Accepted: 06/24/2022] [Indexed: 11/30/2022]
Abstract
Certain types of metal-based nanoparticles are effective antiviral agents when used in their original form ("bare") or after their surfaces have been functionalized ("modified"), including those comprised of metals (e.g., silver) and metal oxides (e.g., zinc oxide, titanium dioxide, or iron dioxide). These nanoparticles can be prepared with different sizes, morphologies, surface chemistries, and charges, which leads to different antiviral activities. They can be used as aqueous dispersions or incorporated into composite materials, such as coatings or packaging materials. In this review, we provide an overview of the design, preparation, and characterization of metal-based nanoparticles. We then discuss their potential mechanisms of action against various kinds of viruses. Finally, the applications of some of the most common metal and metal oxide nanoparticles are discussed, including those fabricated from silver, zinc oxide, iron oxide, and titanium dioxide. In general, the major antiviral mechanisms of metal and metal oxide nanoparticles have been observed to be 1) attachment of nanoparticles to surface moieties of viral particles like spike glycoproteins, that disrupt viral attachment and uncoating in host cells; 2) generation of reactive oxygen species (ROS) that denature viral macromolecules such as nucleic acids, capsid proteins, and/or lipid envelopes; and 3) inactivation of viral glycoproteins by the disruption of the disulfide bonds of viral proteins. Several physicochemical properties of metal and metal oxide nanoparticles including size, shape, zeta potential, stability in physiological conditions, surface modification, and porosity can all impact the antiviral efficacy of the nanoparticles.
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Affiliation(s)
- Mehran Alavi
- Department of Biological Science, Faculty of Science, University of Kurdistan, Sanandaj, Kurdistan, Iran; Nanobiotechnology Laboratory, Biology Department, Faculty of Science, Razi University, Kermanshah, Iran.
| | - Pragathi Kamarasu
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | | | - Matthew D Moore
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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6
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Zou PR, Hu F, Ni ZJ, Zhang F, Thakur K, Zhang JG, Wei ZJ. Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten. Food Chem 2022; 392:133296. [PMID: 35636191 DOI: 10.1016/j.foodchem.2022.133296] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 05/14/2022] [Accepted: 05/21/2022] [Indexed: 01/10/2023]
Abstract
The presence of a large number of hydrophobic groups and non-polar amino acids in the wheat gluten (WG) is responsible for its poor water solubility, greatly limiting its industrial applications. Our results showed that the solubility and zeta potential of WG were significantly (P < 0.05) improved with the increasing concentration of sodium tripolyphosphate (STP), while the average particle size of WG was decreased. After WG was incubated with TGase, phosphorylation pretreatment significantly increased apparent viscosity of WG dispersant solution, suggesting that phosphorylation treatment promoted the generation of cross-linked polymers. In addition, phosphorylation pretreatment enhanced hydrophobic interactions and disulfide bond formation between TGase-induced WG gels, thus leading to a more homogeneous and dense three-dimensional network structure of gel, which was confirmed by SEM micrographs. To summarize, STP can be used as an effective additive for the modification of WG with an improved degree of TGase-mediated cross-linking for better rheological and gel properties.
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Affiliation(s)
- Peng-Ren Zou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
| | - Zhi-Jing Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
| | - Fan Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
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7
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Levy R, Okun Z, Shpigelman A. Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102909] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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Li M, He S. Utilization of zein-based particles in Pickering emulsions: A review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2015377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ming Li
- College of Food Science and Engineering, Tonghua Normal University, Tonghua, Jilin, PR China
- Development Engineering Center of Edible Plant Resources of Changbai Mountain, Tonghua Normal University, Tonghua, Jilin, PR China
| | - Shudong He
- Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, PR China
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9
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Formation and creaming stability of alginate/micro-gel particle-induced gel-like emulsions stabilized by soy protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107040] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Chuang CC, Ye A, Anema SG, Loveday SM. Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio. Food Funct 2021; 11:10193-10204. [PMID: 33165488 DOI: 10.1039/d0fo01745k] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Industrial hemp (Cannabis sativa L.) is an underutilised novel protein source. However, the utilisation of hemp seed protein is limited by its low solubility in water. Soluble nanoparticles were made by complexing hemp globulin (HG) with sodium caseinate (SC) via a pH-cycling method. Oil-in-water Pickering emulsions were made with these co-assembled protein nanoparticles. The emulsions were composed of 70% oil phase and 30% water phase (v/v), and contained 2% protein (w/v, pure SC or HG-SC nanoparticles with an HG : SC ratio of 1 : 2 or 1 : 1). All emulsions were stable during 21 days of storage, as there was no phase separation, coalescence or flocculation. At day 0, all emulsions were solid-like (G' > G'') regardless of the protein composition. The rheological properties of the emulsions during storage could be tuned by controlling the HG : SC ratio in the HG-SC nanoparticles, i.e. the emulsions became more solid-like over time when there was more HG in the nanoparticles. In contrast, emulsions stabilised by pure SC became more liquid-like during storage. The internal structure and interactions within the emulsions were evaluated by fitting frequency sweep test data according to a co-operative theory of flow. The result suggested that the solid-like emulsion resulted from stronger short-range interactions between flocs of oil droplets, which developed during storage when there was more HG in the HG-SC nanoparticles, and not from the formation of a three-dimensional network. These HG-SC nanoparticles can be used to control the rheological properties of an emulsion during its shelf life.
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Affiliation(s)
- Chih-Chieh Chuang
- Riddet Institute Centre of Research Excellence, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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12
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Liu Q, Chang X, Shan Y, Fu F, Ding S. Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3630-3643. [PMID: 33275778 DOI: 10.1002/jsfa.10992] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/25/2020] [Accepted: 12/04/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Zein particles are unsuitable as stabilizers of Pickering emulsions because of their high hydrophobicity. However, few studies have reported on the use of a strong hydrophilic neutral polysaccharide to regulate its wettability. In this work, zein/pullulan complex particles (ZPPs) were formulated by an anti-solvent method to fabricate Pickering emulsions. RESULTS The presence of pullulan increased the size, decreased the zeta, and provided excellent resistance to the gravitational separation of zein. Scanning electron microscopy (SEM) revealed that the shape of zein particles changed from spherical as they became aggregated ZPP nanoparticles. Fourier transform infrared (FTIR) spectroscopy indicated that the flocculation phenomenon of ZPPs was related to the hydrogen bond between zein and pullulan. Moreover, the hydrophobicity of zein was modified by hydrophilic pullulan to endow the ZPPs with nearly neutral wettability when the mass ratio was 15:1, allowing for the preparation of stable Pickering emulsions. In contrast to zein, the ZPPs contributed to building a compact interface layer around the droplets and smaller emulsion droplets. Under a certain ZPP concentration, the size and viscosity of emulsion increased with an increase in the oil volume fraction, indicating that the Pickering emulsions stabilized by ZPPs showed better stability against coalescence. Confocal laser scanning microscopy (CLSM) revealed that the ZPPs constructed a dense filling layer on the surface of oil droplets, thus further emphasizing that ZPPs can potentially be used in fabricating Pickering emulsion gels. CONCLUSION Zein/pullulan complex particles are an excellent Pickering emulsion gel stabilizer that can be used in the delivery system of bioactive substances in food formulations. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Qian Liu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Xia Chang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Yang Shan
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Fuhua Fu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Shenghua Ding
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
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13
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Hu TG, Zou YX, Li EN, Liao ST, Wu H, Wen P. Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide. Food Chem 2021; 355:129608. [PMID: 33799260 DOI: 10.1016/j.foodchem.2021.129608] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 03/06/2021] [Accepted: 03/10/2021] [Indexed: 12/13/2022]
Abstract
Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide (MLP) were characterized in this study. The enzymatic hydrolysis of MLP raised the carbonyl, carboxyl, and hydroxyl groups from 7.21 ± 0.86 to 10.08 ± 0.28 CO/100 Glu, 9.40 ± 0.13 to 17.55 ± 0.34 COOH/100 Glu, and 5.71 ± 0.33 to 8.14 ± 0.24 OH/100 Glu, respectively. Meanwhile, an increase in thixotropic performance and structure-recovery capacities were observed in hydrolyzed MLP, while the molecular weight, surface tension, apparent viscosity, and thermal stability were decreased. An improved antioxidant activity of MLP was also achieved after the enzymatic degradation. Moreover, the hydrolyzed MLP showed greater ability to promote the growths of Bifidobacterium bifidum, Bifidobacterium adolescentis, Lactobacillus rhamnosus, and Lactobacillus acidophilus and the production of acetic acid, butyric acid, and lactic acid. The results demonstrate that enzymatic modification is a useful approach for polysaccharide processing.
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Affiliation(s)
- Teng-Gen Hu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, China
| | - Yu-Xiao Zou
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, China
| | - Er-Na Li
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, China
| | - Sen-Tai Liao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, China.
| | - Peng Wen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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14
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Huang Z, Huang X, Zhou W, Zhang L, Liu F, Li J, Peng S, Cao Y, Li Y, Li R, Li J. Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14975] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Zhilian Huang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- College of Food Science & Technology Huazhong Agricultural University Wuhan Hubei430070China
| | - Xiaobing Huang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Li Zhang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Fei Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Jing Li
- College of Food Science & Technology Huazhong Agricultural University Wuhan Hubei430070China
| | - Shaodan Peng
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Yupo Cao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Yahui Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
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Yang L, Jia J, Zhou X, Liu M, Zhang Q, Tian L, Tan W, Yang Y, Liu X, Duan X. Phosvitin-wheat gluten complex catalyzed by transglutaminase in the presence of Na 2SO 3: Formation, cross-link behavior and emulsifying properties. Food Chem 2020; 346:128903. [PMID: 33429299 DOI: 10.1016/j.foodchem.2020.128903] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 11/23/2020] [Accepted: 12/10/2020] [Indexed: 10/22/2022]
Abstract
Phosvitin (PSV) is considered as a good emulsifier, although it has a low proportion of hydrophobic regions and steric hindrance. Wheat gluten (WG) possesses excellent hydrophobicity and macromolecular network structure. In this work, WG was subjected to a series of Na2SO3 solution, followed by cross-linking with PSV under transglutaminase (TGase) catalyzation. The results showed that Na2SO3 could break disulfide bonds of WG and increase its solubility from 7.33% to 42.82% with 1200 mg/L of Na2SO3. Correspondingly, the cross-linking degree was significantly enhanced. Compared to PSV, the cross-linked PSV-WG exhibited a higher surface hydrophobicity and thermal stability, with a lower zeta potential and apparent viscosity. The emulsifying activity of PSV-WG reached 17.42, 20.63 and 20.28 m2/g with Na2SO3 concentration of 300, 600 and 900 mg/L, which were all higher than that of PSV (15.19 m2/g). This work provided a novel strategy to elevate emulsifying properties of PSV by cross-link reaction.
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Affiliation(s)
- Lu Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Jie Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Xuefu Zhou
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Meichen Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Qinjun Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Liangjie Tian
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Wen Tan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Yanjun Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Xiang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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The Effect of the HLB Value of Sucrose Ester on Physiochemical Properties of Bigel Systems. Foods 2020; 9:foods9121857. [PMID: 33322787 PMCID: PMC7763610 DOI: 10.3390/foods9121857] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/04/2020] [Accepted: 12/09/2020] [Indexed: 11/29/2022] Open
Abstract
The current research explored the effect of different sucrose esters (SEs), with different hydrophilic–lipophilic balance (HLB) values, on bigel structure and properties. Bigels consisting of a water phase with glycerol and gelatin and an oil phase with glycerol mono-stearate, lecithin, and SEs with different HLB values were prepared. Rheological and thermal analyses revealed similar gelation-melting transitions governed by glycerol-monostearate crystallization (at ≈55 °C) for all bigel samples. The bigel matrix of the H1 and H2 samples (bigels consisting of SEs with HLBs of 1 and 2, respectively) demonstrated physical gel rheological characteristics of higher elastic and solid-like behavior compared with the H6 sample (bigel consisting SE with HLB 6). A similar trend was observed in the mechanical analysis with respect to hardness, firmness, and spreadability values, which were in the order of H1 > H2 > H6. This behavior was attributed to droplet size observed in the microscopy analysis, revealing significantly smaller droplets in the H1 and H2 samples compared with the H6 sample. These differences in droplet size were attributed to the diffusion kinetics of the low-molecular-weight surfactants. More specifically, the ability of mono-esterified SEs to diffuse faster than fully esterified SEs due to lower molar mass leads to a higher SE content at the oil-in-water (O/W) interface as opposed to the bulk oil phase. The results demonstrate the importance of the interface content in O/W bigel systems, providing an effective way to alter and control the bigel bulk properties.
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17
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Geng M, Hu T, Zhou Q, Taha A, Qin L, Lv W, Xu X, Pan S, Hu H. Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14786] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Mengjie Geng
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Tan Hu
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Qi Zhou
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences Wuhan Hubei430062China
| | - Ahmed Taha
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
- Department of Food Science Faculty of Agriculture (Saba Basha) Alexandria University Alexandria21531Egypt
| | - Lang Qin
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Wenhui Lv
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Xiaoyun Xu
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Siyi Pan
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
| | - Hao Hu
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei430070China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural UniversityMinistry of Education Wuhan China
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Mattice KD, Marangoni AG. Functionalizing zein through antisolvent precipitation from ethanol or aetic acid. Food Chem 2020; 313:126127. [DOI: 10.1016/j.foodchem.2019.126127] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 12/18/2019] [Accepted: 12/24/2019] [Indexed: 11/28/2022]
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Cao Z, Liu Z, Zhang H, Wang J, Ren S. Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105350] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Wang PP, Luo ZG, Chun-Chen, Xiong-Fu, Tamer TM. Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch. Carbohydr Polym 2020; 228:115389. [DOI: 10.1016/j.carbpol.2019.115389] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 09/24/2019] [Accepted: 09/26/2019] [Indexed: 01/18/2023]
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Cereal protein-based nanoparticles as agents stabilizing air–water and oil–water interfaces in food systems. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.02.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Glusac J, Davidesko-Vardi I, Isaschar-Ovdat S, Kukavica B, Fishman A. Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.046] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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