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Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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2
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Li M, Hou X, Lin L, Jiang F, Qiao D, Xie F. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications. Int J Biol Macromol 2023:125217. [PMID: 37285881 DOI: 10.1016/j.ijbiomac.2023.125217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
For the development of innovative foods and nutritional fortification, research into food gel is essential. As two types of rich natural gel material, both legume proteins and polysaccharides have high nutritional value and excellent application potential, attracting wide attention worldwide. Research has focused on combining legume proteins with polysaccharides to form hybrid hydrogels as their combinations show improved texture and water retention compared to single legume protein or single polysaccharide gels, and these properties can be tailored for specific applications. This article reviews hydrogels of common legume proteins and discusses heat induction, pH induction, salt ion induction, and enzyme-induced assembly of legume protein/polysaccharide mixtures. The applications of these hydrogels in fat replacement, satiety enhancement, and delivery of bioactive ingredients are discussed. Challenges for future work are also highlighted.
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Affiliation(s)
- Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Lisong Lin
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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3
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Milutinov J, Krstonošić V, Ćirin D, Pavlović N. Emulgels: Promising Carrier Systems for Food Ingredients and Drugs. Polymers (Basel) 2023; 15:polym15102302. [PMID: 37242878 DOI: 10.3390/polym15102302] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 05/03/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Novel delivery systems for cosmetics, drugs, and food ingredients are of great scientific and industrial interest due to their ability to incorporate and protect active substances, thus improving their selectivity, bioavailability, and efficacy. Emulgels are emerging carrier systems that represent a mixture of emulsion and gel, which are particularly significant for the delivery of hydrophobic substances. However, the proper selection of main constituents determines the stability and efficacy of emulgels. Emulgels are dual-controlled release systems, where the oil phase is utilized as a carrier for hydrophobic substances and it determines the occlusive and sensory properties of the product. The emulsifiers are used to promote emulsification during production and to ensure emulsion stability. The choice of emulsifying agents is based on their capacity to emulsify, their toxicity, and their route of administration. Generally, gelling agents are used to increase the consistency of formulation and improve sensory properties by making these systems thixotropic. The gelling agents also impact the release of active substances from the formulation and stability of the system. Therefore, the aim of this review is to gain new insights into emulgel formulations, including the components selection, methods of preparation, and characterization, which are based on recent advances in research studies.
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Affiliation(s)
- Jovana Milutinov
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Veljko Krstonošić
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Dejan Ćirin
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Nebojša Pavlović
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
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4
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Gul O, Saricaoglu FT, Atalar I, Gul LB, Tornuk F, Simsek S. Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound. Foods 2023; 12:foods12091791. [PMID: 37174329 PMCID: PMC10178585 DOI: 10.3390/foods12091791] [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: 03/17/2023] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size with a more uniform distribution, resulting in the exposure of hydrophobicity and free -SH groups and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the amide A band was observed. The ultrasound significantly (p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a dispersed structure with smaller particles after treatments, microstructural observations indicated more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic structure (storage modulus (G') > loss modulus (G'')). In addition, the gelation temperature of proteins decreased to about 60-65 °C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates.
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Affiliation(s)
- Osman Gul
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, 37150 Kastamonu, Turkey
| | - Furkan Turker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, 16310 Bursa, Turkey
| | - Ilyas Atalar
- Department of Food Engineering, Faculty of Agriculture, Eskisehir Osmangazi University, 26160 Eskisehir, Turkey
| | - Latife Betul Gul
- Department of Food Engineering, Faculty of Engineering, Giresun University, 28200 Giresun, Turkey
| | - Fatih Tornuk
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34349 Istanbul, Turkey
| | - Senay Simsek
- Department of Food Science & Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907, USA
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5
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Flores‐Jiménez NT, Ulloa JA, Urías‐Silvas JE, Hidalgo‐Millán A. Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Affiliation(s)
| | - José Armando Ulloa
- Posgrado en Ciencias Biológico Agropecuarias Universidad Autónoma de Nayarit Nayarit México
- Centro de Tecnología de Alimentos Universidad Autónoma de Nayarit Nayarit México
| | - Judith Esmeralda Urías‐Silvas
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C. Tecnología Alimentaria. Unidad Zapopan Jalisco México
| | - Antonio Hidalgo‐Millán
- Unidad Académica de Ciencias e Ingenierías Universidad Autónoma de Nayarit Nayarit México
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Lingiardi N, Galante M, de Sanctis M, Spelzini D. Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation? Food Chem 2022; 394:133485. [PMID: 35753255 DOI: 10.1016/j.foodchem.2022.133485] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 05/13/2022] [Accepted: 06/12/2022] [Indexed: 11/17/2022]
Abstract
Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa protein isolates have been scarcely applied in emulsion gel formulation although they seem to be a promising alternative as emulsion stabilizers. Quinoa protein isolates have a high protein content with a well-balanced amino acid profile and show good emulsifying and gelling capabilities. Unlike quinoa starch, quinoa protein isolates do not require any chemical modification before being used. The present article reviews the state of the art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of quinoa proteins in emulsion gel formulation.
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Affiliation(s)
- Nadia Lingiardi
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Universidad del Centro Educativo Latinoamericano, Facultad de Química, Pellegrini 1332, Rosario, Argentina.
| | - Micaela Galante
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Universidad Católica Argentina, Facultad de Química e Ingeniería del Rosario, Pellegrini 3314, Rosario, Argentina
| | - Mariana de Sanctis
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Universidad del Centro Educativo Latinoamericano, Facultad de Química, Pellegrini 1332, Rosario, Argentina
| | - Darío Spelzini
- Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
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7
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Du M, Sun Z, Liu Z, Yang Y, Liu Z, Wang Y, Jiang B, Feng Z, Liu C. High efficiency desalination of wasted salted duck egg white and processing into food-grade pickering emulsion stabilizer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113337] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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8
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Bocarando-Guzmán MD, Luna-Suárez S, Hernández-Cázares AS, Herrera-Corredor JA, Hidalgo-Contreras JV, Ríos-Corripio MA. Comparison of the physicochemical and functional properties of flour and protein isolate from moringa ( Moringa oleifera Lam.) leaves. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2058533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Silvia Luna-Suárez
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada. Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac, México
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9
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Bou R, Navarro-Vozmediano P, Domínguez R, López-Gómez M, Pinent M, Ribas-Agustí A, Benedito JJ, Lorenzo JM, Terra X, García-Pérez JV, Pateiro M, Herrera-Cervera JA, Jorba-Martín R. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects. Compr Rev Food Sci Food Saf 2022; 21:2200-2232. [PMID: 35340098 DOI: 10.1111/1541-4337.12936] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/17/2021] [Accepted: 02/12/2022] [Indexed: 02/06/2023]
Abstract
Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.
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Affiliation(s)
- Ricard Bou
- Food Safety and Functionality Program, IRTA, Monells, Spain
| | - Paola Navarro-Vozmediano
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - Miguel López-Gómez
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Montserrat Pinent
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | | | - José J Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Ximena Terra
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | - José V García-Pérez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - José A Herrera-Cervera
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Rosa Jorba-Martín
- Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
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10
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Yu J, Wang Y, Li D, Wang LJ. Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107113] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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11
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Zhang S, Jiang Y, Zhang S, Chen L. Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants. Gels 2022; 8:gels8020079. [PMID: 35200460 PMCID: PMC8871780 DOI: 10.3390/gels8020079] [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: 01/09/2022] [Revised: 01/22/2022] [Accepted: 01/25/2022] [Indexed: 12/07/2022] Open
Abstract
Emulsions of peanut and soy proteins, including their major components (arachin, conarachin, glycinin and β−conglycinin), were prepared by ultrasonication (300 W, 20 min) at a constant protein concentration (4%, w/v) and oil fraction (30%, v/v). These emulsions were then induced by CaCl2, transglutaminase (TGase) and glucono-δ-lactone (GDL) to form emulsion gels. The optimum coagulant concentrations were obtained for peanut and soy protein-stabilized emulsion gels, such as CaCl2 (0.15 and 0.25 g/dL, respectively), TGase (25 U/mL) and GDL (0.3% and 0.5%, w/v, respectively). For the CaCl2-induced emulsion gels, the hardness of the β−conglycinin gel was the highest, whereas that of the conarachin gel was the lowest. However, when TGase and GDL were used as coagulants, the strength of the conarachin emulsion gel was the best. For the GDL-induced emulsion gels, microstructural analysis indicated that the conarachin gel showed more homogeneous and compact structures. The gelation kinetics showed that the storage modulus (G′) of all the GDL-induced emulsions increased sharply except for the arachin-stabilized emulsion. The interactive force nature varied between conarachin and arachin emulsion gels. This work reveals that peanut conarachin could be used as a good protein source to produce emulsion gels when suitable coagulants are selected.
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12
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Stoleru E, Brebu M. Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging. Molecules 2021; 26:6307. [PMID: 34684888 PMCID: PMC8540487 DOI: 10.3390/molecules26206307] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 12/25/2022] Open
Abstract
Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.
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Affiliation(s)
- Elena Stoleru
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
| | - Mihai Brebu
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
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13
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Kang Z, Zou X, Meng L, Li Y. Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Zhuang‐Li Kang
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Xiao‐Li Zou
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Lin Meng
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Yan‐ping Li
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
- Food Technologies Faculty of Sumy National Agrarian University Sumy Ukraine
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14
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de Souza Paglarini C, Vidal VA, Ribeiro W, Badan Ribeiro AP, Bernardinelli OD, Herrero AM, Ruiz-Capillas C, Sabadini E, Rodrigues Pollonio MA. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:505-517. [PMID: 32648307 DOI: 10.1002/jsfa.10659] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/01/2020] [Accepted: 07/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C. RESULTS A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores. CONCLUSION These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | - Vitor As Vidal
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Wanessa Ribeiro
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Ana P Badan Ribeiro
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | | | - Ana M Herrero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | | | - Edvaldo Sabadini
- Institute of Chemistry, University of Campinas, Campinas, Brazil
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15
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Hu S, Wu J, Zhu B, Du M, Wu C, Yu C, Song L, Xu X. Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound. ULTRASONICS SONOCHEMISTRY 2021; 70:105294. [PMID: 32759019 PMCID: PMC7786637 DOI: 10.1016/j.ultsonch.2020.105294] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 06/30/2020] [Accepted: 07/26/2020] [Indexed: 05/05/2023]
Abstract
Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize the interface of soybean oil and water. Then, the microstructure and the stabilization mechanism of the formed emulsion gel were evaluated by cryo-SEM, CLSM, zeta potential, rheological measurements, and FTIR. Besides, the particle diameter was measured to be around 5 μm. The results of CLSM indicated that the emulsion gel was the oil-in-water type. The emulsion gel exhibited gel-like viscoelastic behavior even at a low concentration of dAKP due to the formation of a rigid particle network while the rheological behavior of the emulsion gel was significantly affected by the concentration of dAKP. The stabilization of the emulsion gel can be maintained by space steric hindrance and hydrophobic interactions between particles in the emulsion gel system.
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Affiliation(s)
- Sijie Hu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Jianhai Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Cuiping Yu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Liang Song
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
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16
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Paglarini CDS, Vidal VAS, Martini S, Cunha RL, Pollonio MAR. Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review. Crit Rev Food Sci Nutr 2020; 62:640-655. [PMID: 33000627 DOI: 10.1080/10408398.2020.1825322] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Recent consumers' concerns about diet and its health benefits has triggered a reduction in consumption of foods rich in sugar, fat, salt, and chemical additives. As a result, an expanded market for functional foods has arisen. In particular, high-fat foods normally composed by saturated fatty acids, cholesterol and trans-fatty acids have been reformulated to be healthier. The primary source of saturated fat ingested by humans includes meats and their by-products that have animal fat as lipid source. The reformulation of these products therefore represents an important strategy to make them healthier for human consumption. Substituting solid fat by unsaturated oils usually affects the texture of the products, and therefore, new structuring methods must be developed to provide vegetable oils a similar characteristic to solid fats and improve their functional and health-related properties. Among these structural models, gelled emulsions (GE) show great potential to be used as healthier lipid ingredients in low-calorie and reduced-fat products, including healthier meat products. This review addresses the GE properties to be used as structuring agent, their in vitro bioaccessibility in meat products and effect on technological, sensorial, microstructural and microbiological characteristics.
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Affiliation(s)
- Camila de Souza Paglarini
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Vitor Andre Silva Vidal
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, Utah, USA
| | - Rosiane Lopes Cunha
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
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17
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Muñoz-González I, Ruiz-Capillas C, Salvador M, Herrero AM. Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties. Food Chem 2020; 339:128049. [PMID: 33152862 DOI: 10.1016/j.foodchem.2020.128049] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 09/04/2020] [Accepted: 09/05/2020] [Indexed: 12/17/2022]
Abstract
Polyphenols have interesting antioxidant properties and could help prevent certain diseases. Emulsion gels (EGs) have characteristics that make them a promising alternative system for supplying several bioactive compounds simultaneously, among them polyphenols. We produced four EGs containing olive oil, soy protein and a cold gelling agent based on alginate. One basic formulation (ES) contained only these ingredients and was used as a reference, while the other three also contained different solid polyphenol extracts from grape seed (G), grape seed and olive (O) or grape total (T), called ESG, ESO and EST, respectively. The corresponding EGs were prepared by mixing soy protein, alginate, water and one of these types of polyphenol extract (G, O or T), using a homogenizer. Then, the olive oil was gradually added to the mixture and finally, each mixture was placed in a metal container under pressure and chilled for 24 h until they formed an EG. The composition (including concentrations of phenolic metabolites), and technological and structural properties of these EGs were evaluated. Hydroxytyrosol was identified in all the EGs, but ESO showed the highest (P < 0.05) content. The EGs with added polyphenols showed contents of gallic acid, flavanol monomers and derivatives, with ESG showing the highest (P < 0.05) content. All the EGs showed optimal thermal stability, while colour and texture parameters were significantly influenced by the type of polyphenol extract added. No significant differences in the frequency or half-bandwidth of the 2923 and 2853 cm-1 infrared bands were observed.
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Affiliation(s)
- Irene Muñoz-González
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/ José Antonio Novais 10, 28040 Madrid, Spain
| | - Claudia Ruiz-Capillas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/ José Antonio Novais 10, 28040 Madrid, Spain
| | - Marina Salvador
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/ José Antonio Novais 10, 28040 Madrid, Spain
| | - Ana M Herrero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/ José Antonio Novais 10, 28040 Madrid, Spain.
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18
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19
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Wang Q, Wei H, Deng C, Xie C, Huang M, Zheng F. Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion. Foods 2020; 9:foods9020123. [PMID: 31979401 PMCID: PMC7073632 DOI: 10.3390/foods9020123] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 01/07/2020] [Accepted: 01/14/2020] [Indexed: 12/29/2022] Open
Abstract
Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure and zeta-potential, rheological behavior, storage stability and freeze-thaw stability were analyzed and were correlated with pH condition. Olive oil-soy protein isolate/pectin emulsion at pH 3.0 can remain stable after 30 days’ storage and exhibited greatest freeze-thaw stability after 3 cycles. Quercetin availability was evaluated by in vitro gastrointestinal digestion experiments and it reached 15.94% at pH 7.0.
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Affiliation(s)
- Qiang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
- Cooperative Innovation Center of Lipid Resources and Children’s Daily Chemicals, Chongqing University of Education, Chongqing 400067, China; (H.W.)
| | - Huaheng Wei
- Cooperative Innovation Center of Lipid Resources and Children’s Daily Chemicals, Chongqing University of Education, Chongqing 400067, China; (H.W.)
| | - Chaofang Deng
- Cooperative Innovation Center of Lipid Resources and Children’s Daily Chemicals, Chongqing University of Education, Chongqing 400067, China; (H.W.)
| | - Chenjing Xie
- College of Light Industry and Food Science, Nanjing Forestry University, Nanjing 210037, China; (C.X.); (M.H.)
| | - Meigui Huang
- College of Light Industry and Food Science, Nanjing Forestry University, Nanjing 210037, China; (C.X.); (M.H.)
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: ; Tel.: +86-10-68985413
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Li Y, Sukmanov V, Kang Z, Ma H. Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13343] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yan‐ping Li
- Institute of Science and Technology Xinxiang China
- Sumy National Agrarian University Sumy Ukraine
| | | | | | - Hanjun Ma
- Institute of Science and Technology Xinxiang China
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21
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Ding X, Zeng N, Zhang G, Pan J, Hu X, Gong D. Influence of transglutaminase‐assisted ultrasound treatment on the structure and functional properties of soy protein isolate. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14203] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xinyue Ding
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Ni Zeng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Junhui Pan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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