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Zhang B, Meng R, Li XL, Liu WJ, Cheng JS, Wang W. Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin. Food Chem 2021; 357:129726. [PMID: 33866240 DOI: 10.1016/j.foodchem.2021.129726] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 03/23/2021] [Accepted: 03/26/2021] [Indexed: 11/23/2022]
Abstract
Pickering emulsions stabilized by zein/carboxymethyl dextrin nanoparticles were added to the κ-carrageenan-based gel matrix to prepare emulsion gels via EDC - induced covalent crosslinking. Texture, WHC and freeze-thaw stability of the emulsion gels increased after crosslinking. The Confocal laser scanning microscope and SEM suggested that droplet clusters could be observed in gel with higher concentration of emulsion. The rheological measurements indicated that the viscosity and gel-like structure were relied on crosslinking agent and emulsion concentration. The photothermal stability of curcumin was significantly enhanced after crosslinking. In addition, in vitro digestion study suggested that the bioaccessibility of curcumin in emulsion gel crosslinked was lower compared to emulsion gel without crosslinking agent. These studies might facilitate the preparation of emulsion gels with excellent stability for bioactive compounds delivery in food and pharmaceutical applications.
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Affiliation(s)
- Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Ran Meng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Xiao-Long Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Wen-Jie Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Jie-Shun Cheng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Wu Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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3
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Liang X, Ma C, Yan X, Zeng H, McClements DJ, Liu X, Liu F. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105569] [Citation(s) in RCA: 80] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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4
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Deeth HC, Lewis MJ. Practical consequences of calcium addition to and removal from milk and milk products. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12188] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hilton C Deeth
- School of Agriculture and Food Sciences The University of Queensland Brisbane Qld 4072 Australia
| | - Michael J Lewis
- Department of Food and Nutrition Sciences University of Reading Whiteknights, PO Box 226 Reading RG6 6AP UK
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5
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Wallhäußer E, Hussein WB, Hussein MA, Hinrichs J, Becker TM. On the usage of acoustic properties combined with an artificial neural network – A new approach of determining presence of dairy fouling. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.11.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Borowska J, Kowalska M, Zadernowski R, Szajdek A, Majewska K. Changes in organoleptic attributes and physical properties of carrot during hydrothermal treatment. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-0985-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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7
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Vega-Warner V, Merkel R, Smith D. Composition, solubility and gel properties of salt soluble proteins from two bovine muscle types. Meat Sci 1999; 51:197-203. [DOI: 10.1016/s0309-1740(98)00101-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/1998] [Revised: 06/15/1998] [Accepted: 06/15/1998] [Indexed: 12/01/2022]
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10
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García MC, Torre M, Marina ML, Laborda F. Composition and characterization of soyabean and related products. Crit Rev Food Sci Nutr 1997; 37:361-91. [PMID: 9227890 DOI: 10.1080/10408399709527779] [Citation(s) in RCA: 123] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Soyabean contains about 48 to 50% proteins. Among these, storage proteins are predominant. 7S and 11S globulins are two storage proteins that constitute 80% of the total protein content in soyabean. Moreover, there are other less abundant storage proteins such as 2S, 9S, and 15S globulins. In addition to globulins, enzymes, protease inhibitors (Kunitz and Bowman-Birk), lectin, and other complete the soya protein content. Different methods exist to characterize soya proteins. These methods involve (1) an isolation of proteins from soya commercial products and (2) the use of analytical techniques for protein determination. Soya proteins may interact with other soya components such as minerals, phytic acid, ascorbic acid, and fiber. These interactions, which depend on soya processing and treatment, can decrease the bioavailability of minerals and proteins. Swelling, solubility, viscosity, and capacity to form a gel, an emulsion, or a foam are the main functional properties of soyabean. They are responsible for the wide use of soya in industrial processes.
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Affiliation(s)
- M C García
- Centro de Tecnología de Alimentos, Universidad de Alcalá de Henares, Madrid, Spain
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11
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MEI FI, LAYE I, KARLESKIND D, MORR C. Gelation of Calcium-Reduced and Lipid-Reduced Whey Protein Concentrates as Affected by Total and Ionic Mineral Concentrations. J Food Sci 1996. [DOI: 10.1111/j.1365-2621.1996.tb10898.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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KARLESKIND D, LAYE I, MEI FI, MORR C. Gelation Properties of Lipid-Reduced, and Calcium-Reduced Whey Protein Concentrates. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb06217.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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