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Ortiz-Deleón AM, Román-Guerrero A, Sandoval-Castilla O, Cuevas-Bernardino JC. Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process. Int J Biol Macromol 2024; 265:131260. [PMID: 38599904 DOI: 10.1016/j.ijbiomac.2024.131260] [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: 01/15/2024] [Revised: 03/08/2024] [Accepted: 03/28/2024] [Indexed: 04/12/2024]
Abstract
Preconditioning processes in proteins play a crucial role in enhancing their functional properties as surface active agents. Whey protein isolate (WPI, 20 wt%) was preconditioned via temperature (WPIT, 90 °C) or ultrasound (WPIUS, 20 kHz, 80 % amplitude). FTIR and zeta potential analysis demonstrated the effect of the preconditioning process on the secondary structure and surface properties of WPI. WPI-Alginate:Inulin (AI) complex coacervates (CCWPI:AI) were formed at pH 3.0 using WPIT and WPIUS, and the associative electrostatic interactions between WPI-AI led to coacervation yields >90 %, influenced by the preconditioning process employed. Viscoelastic properties outlined a predominantly solid-like behavior (G´ > G"). The CCWPI:AI system based on WPIT showed enhanced strength and gel-like structure compared to the WPIUS-based system. Oil-in-water (O/W) emulgels were formed and stabilized with the CCWPI:AI complexes, exhibiting spherical droplets (93.3-292.8 μm), whereas texture and rheological properties highlighted the formation of gel-like systems. The centrifugation STEP technology was used to evaluate the physical stability of emulgels, WPIT-based emulgels displayed superior stability against creaming than untreated WPI and WPIUS-based emulgels. These findings provide a basis for developing emulgels with prolonged stability and tunable functional properties, tailoring enhanced viscoelastic and texture attributes to meet specific needs for industrial applications where gel-like properties are pursued.
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Affiliation(s)
- Anthony M Ortiz-Deleón
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. Ferrocarril San Rafael Atlixco 186, Leyes de Reforma 1ª secc., 09310, Iztapalapa, CDMX, Mexico
| | - Angélica Román-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. Ferrocarril San Rafael Atlixco 186, Leyes de Reforma 1ª secc., 09310, Iztapalapa, CDMX, Mexico.
| | - Ofelia Sandoval-Castilla
- Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, km 38.5 Carretera México-Texcoco, 56230 Texcoco, Estado de México, Mexico
| | - Juan Carlos Cuevas-Bernardino
- CONACYT - Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Subsede Sureste, Parque Científico Tecnológico de Yucatán, Km 5.5. Carretera Sierra Papacal-Chuburná Puerto, 97302 Mérida, Yucatán, Mexico
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Sheikh MA, Saini CS, Sharma HK. Structural modification of plum (Prunus domestica L) kernel protein isolate by supercritical carbon-dioxide treatment: Functional properties and in-vitro protein digestibility. Int J Biol Macromol 2023; 230:123128. [PMID: 36621744 DOI: 10.1016/j.ijbiomac.2022.123128] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 12/14/2022] [Accepted: 12/30/2022] [Indexed: 01/07/2023]
Abstract
The effect of supercritical carbon dioxide (SC-CO2) treatment at different processing temperatures (30-70 °C) on the physico-functional properties, structural features, and in-vitro digestibility (IVPD) of plum kernel protein isolates (PKPI) was examined. The results revealed remarkable changes in the secondary structures of SC-CO2-treated PKPIs, including a decrease in α-helix proportion, a concomitant increase in β-sheet content, and a considerable variation in random coils and β-turn structures. The temperature rise increased the negative zeta potential to a maximum of 31.35 mV at 60 °C, exhibiting the colloidal stability of PKPI dispersions. SDS-PAGE analysis showed variations in the intensities of protein bands, indicating denaturation and aggregation at higher temperatures. These structural and molecular changes improved water-binding capacity (1.22-fold) and oil binding capacity (1.11-fold), wettability (1.12-fold), and the highest value in all the properties was recorded at 60 °C. Moreover, the highest IVPD value (21.58 %) and a distinguishable colour difference (∆E) of 8.11 was also obtained at 60 °C of the processing temperature. Therefore, SC-CO2 treatment-induced modification of PKPI contributed to the enhanced digestibility and techno-functional properties, which offered new prospects to extend its use in food applications.
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Affiliation(s)
- Mohd Aaqib Sheikh
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
| | - Charanjiv Singh Saini
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Harish Kumar Sharma
- Department of Chemical Engineering, National Institute of Technology, Agartala 799046, India
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3
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Effect of glucan addition on complexed zinc concentration and physico-chemical attributes of buffalo milk paneer whey. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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4
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Sarraf M, Naji‐Tabasi S, Beig‐babaei A. Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum. Food Sci Nutr 2021; 9:6728-6736. [PMID: 34925802 PMCID: PMC8645777 DOI: 10.1002/fsn3.2624] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/06/2022] Open
Abstract
Interaction between biopolymers generates different rheological behaviors, which can be effective on the structure of food products. One way to control the polysaccharide-protein interaction is the variation of acidic and ionic strength. In this research, the different amounts of pHs (3-7) and calcium chloride (5-20 mM) were investigated on a soluble complex of whey protein concentrate (WPC) with xanthan gum (XG) and basil seed gum (BSG). The complex characteristic was investigated according to turbidity, viscosity behavior, and electrostatic interactions. The turbidity test showed that WPC:BSG and WPC:XG absorbance increased at pH 3.5 and 4.5, respectively, due to the formation of insoluble complex. pH 6 was the start point of the turbidity increment, which showed the formation of soluble complexes between WPC and polysaccharides. The FTIR analysis confirmed creation of soluble complex at pH 6. The absorbance raised with increasing the molar of CaCl2 to 10 mM, but no significant difference was observed by turbidity test in the range of CaCl2<10 mM. Also, the highest viscosity value was obtained by 10 mM CaCl2.
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Affiliation(s)
- Mozhdeh Sarraf
- Department of Food ChemistryResearch Institute of Food Science and TechnologyMashhadIran
| | - Sara Naji‐Tabasi
- Department of Food NanotechnologyResearch Institute of Food Science and TechnologyMashhadIran
| | - Adel Beig‐babaei
- Department of Food ChemistryResearch Institute of Food Science and TechnologyMashhadIran
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Supachawaroj N, Damrongrungruang T, Limsitthichaikoon S. Formulation development and evaluation of lidocaine hydrochloride loaded in chitosan-pectin-hyaluronic acid polyelectrolyte complex for dry socket treatment. Saudi Pharm J 2021; 29:1070-1081. [PMID: 34588852 PMCID: PMC8463479 DOI: 10.1016/j.jsps.2021.07.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Accepted: 07/04/2021] [Indexed: 12/31/2022] Open
Abstract
The main purpose of this study was to assess a lidocaine hydrochloride-loaded chitosan-pectin-hyaluronic polyelectrolyte complex for rapid onset and sustained release in dry socket wound treatment. Nine formulations (LCs) of lidocaine hydrochloride (LH) loaded into a chitosan–pectin–hyaluronic polyelectrolyte complex (PEC) were assessed using full factorial design (two factors × three levels). The formulations ranged between 4 and 10% w/w LH and 0.5–1.5% w/w HA. The following physicochemical properties of LCs were characterized: size, zeta potential, % entrapment efficiency, viscosity, mucoadhesiveness, % drug release, morphology, storage stability, and cytotoxicity. The particle size, zeta potential, % EE, viscosity, and % mucoadhesion increased with increasing LH and HA concentrations. Rapid release of LH followed a zero-order model, and a steady-state percentage of the drug was released over 4 h. LCs were found to be non-cytotoxic compared to LH solution. LH loaded into PEC demonstrated appropriate characteristics—including suitable rate of release—and fit a zero-order model. Furthermore, it was not cytotoxic and showed good stability in a high-HA formula, making it a promising candidate for future topical oral formulations.
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Affiliation(s)
- Nuttawut Supachawaroj
- Department of Pharmaceutical Technology, College of Pharmacy, Rangsit University, Thailand.,Department of Oral Surgery, College of Dental Medicine, Rangsit University, Thailand
| | - Teerasak Damrongrungruang
- Division of Oral Diagnosis, Department of Oral Biomedical Science, Faculty of Dentistry, Khon Kaen University, Thailand
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Sarabi‐Aghdam V, Hosseini‐Parvar SH, Motamedzadegan A, Razi SM. Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels. Food Sci Nutr 2021; 9:1881-1895. [PMID: 33841807 PMCID: PMC8020940 DOI: 10.1002/fsn3.2148] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 01/03/2021] [Accepted: 01/08/2021] [Indexed: 11/15/2022] Open
Abstract
Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, and small amplitude oscillatory shear tests (SAOS). The phase behavior of WPI-BSG mixed solutions was dependent on the initial concentration of biopolymers, while the effect of BSG was predominant. Herschel-Bulkley model characterized the flow behavior of ternary mixtures, very well. Furthermore, apparent viscosity, the extent of thixotropy and viscoelastic behavior enhanced with increase in BSG concentration, significantly (p ˂ .05). Temperature sweep measurements showed a reduction in WPI gelling temperature by increase in BSG concentration. SEM results depending on BSG concentration revealed the protein continuous, bicontinuous, and polysaccharide continuous networks. Phase separation may be attributed to depletion flocculation and thermodynamic incompatibility of WPI and BSG molecules. The results confirmed the occurrence of phase separation and weak-gel formation through mixtures, but the rate of gelation was more than the phase separation. In consequence, these results may open up new horizons in developing novel food products and delivery systems as well as utilizing as emulsifying, thickening and gelling agents in food and pharmaceutical industry.
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Affiliation(s)
- Vahideh Sarabi‐Aghdam
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | | | - Ali Motamedzadegan
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Saeed Mirarab Razi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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Emamverdian P, Moghaddas Kia E, Ghanbarzadeh B, Ghasempour Z. Characterization and optimization of complex coacervation between soluble fraction of Persian gum and gelatin. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125436] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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8
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Raoufi N, Kadkhodaee R, Fang Y, Phillips GO. pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixture. ULTRASONICS SONOCHEMISTRY 2020; 68:105190. [PMID: 32485628 DOI: 10.1016/j.ultsonch.2020.105190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/08/2020] [Accepted: 05/25/2020] [Indexed: 06/11/2023]
Abstract
The present work evidently reports that ultrasonic depolymerization strongly enhanced complex coacervation between Persian gum (PG) and whey protein isolate (WPI). PG was sonicated at 60 °C, operating frequency of 20 kHz and nominal power output of 800 W for various times followed by mixing with WPI. Acid-induced interaction between the two biopolymers was studied by turbidity, light scattering, zeta potential and viscosity measurements over a wide pH range. Sonication of intact PG (IPG) for 10 min considerably reduced the molecular weight from 4.12 × 106 to 0.76 × 106 g/mol. Besides, ultrasonic fragmentation of water insoluble fraction of PG drove protein containing chains into the soluble phase. Sonicated PG (SPG) was shown to be more flexible with higher number of carboxyl groups available for electrostatic interaction with WPI, such that the complete neutralization did not occur even at protein to polysaccharide ratio of 50: 1. Additionally, scattered light intensity and viscosity measurements revealed two maxima in the pH ranges of 4.4-4.85 and 3.27-4.0, being highly intense for the gum sonicated for 10 min and longer. Considering the pH-behavior of WPI components, the former peak was related to interpolymer complex formation between β-lactoglobulin and long chain fraction of SPG, while the latter was attributed to intrapolymer association of α-lactalbumin with the short chain oligosaccharides arising from ultrasonic degradation of PG.
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Affiliation(s)
- Nassim Raoufi
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, PR China; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Rassoul Kadkhodaee
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Glyn O Phillips
- Phillips Hydrocolloid Research Ltd, 2 Plymouth Drive, CF15 8BL Radyr, Cardiff, UK.
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Pak ES, Ghaghelestani SN, Najafi MA. Preparation and characterization of a new edible film based on Persian gum with glycerol plasticizer. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3284-3294. [PMID: 32728277 PMCID: PMC7374533 DOI: 10.1007/s13197-020-04361-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2019] [Accepted: 03/18/2020] [Indexed: 11/26/2022]
Abstract
A new type of biodegradable film was formulated and characterized when based on the water-soluble-phase of Persian gum (SPG). The edible film was formulated optimally by using different concentrations of SPG (2.0, 2.5, 3.0, 3.5 and 4%) and glycerol as plasticizer (25, 35, and 35% based on dried SPG). Further examinations involved evaluating the manufactured films in terms of the barrier and physical properties, mechanical qualities, optical indices, microstructural properties and Fourier transform. The results showed that the increase in SPG and plasticizer content caused increases in thickness, moisture uptake, water vapor permeability and density of films (p < 0.05). Water solubility increased in response to higher concentrations of glycerol but decreased by higher amounts of dry matter (p < 0.05). The highest levels of the tensile strength (59.95%) and elongation at break (40.3 MPa) were obtained by SPG (3.5%) + 35% glycerol treatment. The L*, a* and opacity values decreased, while there was an increase in the b* value, as a result of increasing the plasticizer content (p < 0.05). A reduction occurred in the L* value of films, while the a* and b* values increased when using higher amounts of dry matter (p < 0.05). By analyzing the samples with field emission scanning electron microscopy, no cracks were observed on films when the contents of glycerol and dry matter were higher than 30% and 2.5%, respectively. The findings demonstrated that creating edible films from SPG can be an effective approach to the production of edible films.
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Affiliation(s)
- Elahe Saravani Pak
- Food Science and Technology Department, Faculty of Agriculture, University of Zabol, Bonjar Ave, Zabol, 98615-538 Islamic Republic of Iran
| | - Sara Najafi Ghaghelestani
- Plant Physiology Department, Faculty of Agriculture, University of Zabol, Bonjar Ave, Zabol, Islamic Republic of Iran
| | - Mohammad Ali Najafi
- Food Science and Technology Department, Faculty of Agriculture, University of Zabol, Bonjar Ave, Zabol, 98615-538 Islamic Republic of Iran
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10
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Banana condensed tannins scavenge glyphosate in aqueous solution through non-covalent interactions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109697] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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11
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Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Raoufi N, Kadkhodaee R, Fang Y, Phillips GO. Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties. ULTRASONICS SONOCHEMISTRY 2019; 52:311-317. [PMID: 30563796 DOI: 10.1016/j.ultsonch.2018.12.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 12/01/2018] [Accepted: 12/02/2018] [Indexed: 06/09/2023]
Abstract
The present study introduces the ultrasonic modification of two Iranian native gum exudates, Persian gum (PG) and gum tragacanth (GT) for the first time. They were sonicated at a constant frequency of 20 kHz and temperature of 60 °C for various times (0, 2, 5, 10, 20, 30 and 40 min) and the changes in their molecular properties were investigated using oven drying, gel permeation chromatography-multiangle laser-light scattering (GPC-MALLS), rheometery and FTIR analysis. Results indicated that the soluble dry mass of both hydrocolloids was extensively enhanced (from less than 10% at time zero to more than 90% at the end of treatment time) by sonication. Moreover, the molecular weight and viscosity of gums dispersions were decreased with the increase of the treatment time. Fracture in polysaccharide chains was confirmed by analysis of the molecular weight parameters. Calculation of chain breaks and polydispersity index (PDI) revealed that scissions occurred at the backbone as well as the side branches. PG, owing to its higher molecular weight, displayed more extensive and faster degradation than GT. However, the chain rupture of GT was twice more than that of PG at the end of sonication time. The specific volume for gyration (SVg) and molecular density (ρ) showed that intact PG contains compactly packed molecules with greater number of cross-linked bonds compared to GT. Furthermore, the conformational changes into semi-flexible chains and worm-like coils were determined for both gums after 40 min sonication. Variation of the molecular density along with the results of FTIR analysis demonstrated that ultrasonication broke C-O-C bonds in both PG and GT leading to more flexible chains.
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Affiliation(s)
- Nassim Raoufi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Rassoul Kadkhodaee
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Glyn O Phillips
- Phillips Hydrocolloid Research Ltd, 2 Plymouth Drive, CF15 8BL Radyr, Cardiff, UK
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Challenges towards characterization and applications of a novel hydrocolloid: Persian gum. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.001] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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