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Wang Y, Asad M, Wang D, Gao X, Zheng G, Zhong J, Xie J, Wang Z. Soy Protein Isolate Improved the Properties of Fish Oil-Loaded Chitosan-Sodium Tripolyphosphate Capsules. Foods 2025; 14:86. [PMID: 39796376 PMCID: PMC11719762 DOI: 10.3390/foods14010086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2024] [Revised: 12/22/2024] [Accepted: 12/27/2024] [Indexed: 01/13/2025] Open
Abstract
In this paper, the effect of soybean isolate protein (SPI) content on the physicochemical properties and oxidative stability of chitosan-sodium tripolyphosphate (CS-STPP)-loaded fish oil capsules was investigated. The SPI/CS-STTP capsules formed after the addition of different amounts of SPI were larger in size and more homogeneous in morphology than the CS-STPP capsules, and the SPI was encapsulated on the surface of the CS matrix, altering the surface properties and morphology of the particles. The study of different CS-to-SPI blend ratios (1:0, 3:1, 2:1, 1:1, 1:2) showed that the water content of the microcapsules increased from 49.79% to 53.27-64.99%, the fish oil loading increased from 17.06% to 18.31-24.89%, and the encapsulation rate increased from 89.42% to 93.90-96.14%. In addition, the addition of SPI reduced the maximum peroxide value from 445 to 264 meq/kg oil. In the simulated in vitro digestion experiments, the addition of various amounts of SPI resulted in a significantly lower percentage of final free fatty acid (FFA) release than observed for CS-STPP capsules alone. These changes observed in the properties may be due to structural differences between CS-STPP capsules and SPI/CS-STPP capsules. All the results confirm that the obtained capsules are promising for the development of functional foods and drugs.
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Affiliation(s)
- Yunning Wang
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.W.); (M.A.); (D.W.); (X.G.); (G.Z.); (J.Z.); (J.X.)
| | - Mubeen Asad
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.W.); (M.A.); (D.W.); (X.G.); (G.Z.); (J.Z.); (J.X.)
| | - Deqian Wang
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.W.); (M.A.); (D.W.); (X.G.); (G.Z.); (J.Z.); (J.X.)
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhuantang Road, Hangzhou 310058, China
- Key Laboratory of on Site Processing Equipment for Agricultural Products, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
| | - Xiaofan Gao
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.W.); (M.A.); (D.W.); (X.G.); (G.Z.); (J.Z.); (J.X.)
| | - Guoliang Zheng
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.W.); (M.A.); (D.W.); (X.G.); (G.Z.); (J.Z.); (J.X.)
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhuantang Road, Hangzhou 310058, China
- Key Laboratory of on Site Processing Equipment for Agricultural Products, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
| | - Jian Zhong
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.W.); (M.A.); (D.W.); (X.G.); (G.Z.); (J.Z.); (J.X.)
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.W.); (M.A.); (D.W.); (X.G.); (G.Z.); (J.Z.); (J.X.)
| | - Zhengquan Wang
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.W.); (M.A.); (D.W.); (X.G.); (G.Z.); (J.Z.); (J.X.)
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhuantang Road, Hangzhou 310058, China
- Key Laboratory of on Site Processing Equipment for Agricultural Products, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
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Ma D, Yang B, Zhao J, Yuan D, Li Q. Advances in protein-based microcapsules and their applications: A review. Int J Biol Macromol 2024; 263:129742. [PMID: 38278389 DOI: 10.1016/j.ijbiomac.2024.129742] [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: 10/20/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.
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Affiliation(s)
- Donghui Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China.
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