1
|
Zhang X, Ning Y, Chai L, Yin Y, Luo D, Xu W. Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan. Int J Biol Macromol 2024; 278:134710. [PMID: 39151859 DOI: 10.1016/j.ijbiomac.2024.134710] [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: 02/17/2024] [Revised: 08/07/2024] [Accepted: 08/11/2024] [Indexed: 08/19/2024]
Abstract
This study aimed to elaborate the combination effect of polysaccharides on physicochemical properties and in vitro digestive behavior of astaxanthin (AST)-loaded Pickering emulsion gel. AST-loaded Pickering emulsion gel was prepared by heating Pickering emulsion with konjac glucomannan (KGM) and κ-carrageenan (CRG). The microstructure revealed that adding the two polysaccharides resulted in Pickering emulsion forming a network structure. It exhibited a denser and more uniform network structure, enhancing its mechanical properties four times and increasing its water-holding capacity by 20 %. In vitro digestion experiments demonstrated that the release of free fatty acids from the Pickering emulsion gel (4.25 %) was notably lower than that from conventional Pickering emulsion (17.19 %), whereas AST bioaccessibility was remarkably low at 0.003 %. It provided a feasible strategy to regulate the bioaccessibility in Pickering emulsion, which has theoretical significance to guide the current eutrophic diet people.
Collapse
Affiliation(s)
- Xiaofan Zhang
- College of Food and Drug, Luoyang Normal University, Luoyang 471934, China
| | - Yuli Ning
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Liwen Chai
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Yongpeng Yin
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China.
| |
Collapse
|
2
|
Li K, Wang LM, Cui BB, Chen B, Zhao DB, Bai YH. Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels. Food Chem 2024; 447:138904. [PMID: 38447238 DOI: 10.1016/j.foodchem.2024.138904] [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: 12/22/2023] [Revised: 02/11/2024] [Accepted: 02/27/2024] [Indexed: 03/08/2024]
Abstract
To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI-sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P < 0.05) and changed the three-dimensional network structure of PPI emulsion gels from reticular to sheet with a smooth surface and pore-reduced lamellar. They elevated the content of immobile water PPI emulsion gels, decreased the α-helix and β-turn, and increased the β-sheet and random coil. Vegetable oil improved the gel properties of PPI in the following order: sunflower oil > soybean oil > corn oil ≈ peanut oil > control group.
Collapse
Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China.
| | - Lin-Meng Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China
| | - Bing-Bing Cui
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China
| | - Bo Chen
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China
| | - Dian-Bo Zhao
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China.
| |
Collapse
|
3
|
Sarraf M, Naji‐Tabasi S, Beig‐Babaei A, Moros JE, Sánchez MC, Franco JM, Tenorio‐Alfonso A. Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum. Food Sci Nutr 2023; 11:6907-6919. [PMID: 37970390 PMCID: PMC10630812 DOI: 10.1002/fsn3.3598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 11/17/2023] Open
Abstract
Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 μm). The lowest and highest hardness values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC (3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG: WPC (74%) had the highest level of stability. Increasing gum concentration increased the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG: WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa, respectively. In general, the interaction of WPC solution with hydrocolloids, especially BSG, is suggested to prepare more stable and elastic emulsion gels.
Collapse
Affiliation(s)
- Mozhdeh Sarraf
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Sara Naji‐Tabasi
- Department of Food NanotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Adel Beig‐Babaei
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - José E. Moros
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - M. Carmen Sánchez
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - José M. Franco
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - Adrián Tenorio‐Alfonso
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| |
Collapse
|
4
|
Lipid oxidation in food emulsions; a review dedicated to the role of the interfacial area. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
|
5
|
Zhu S, Zhu H, Xu S, Lv S, Liu S, Ding Y, Zhou X. Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications. Compr Rev Food Sci Food Saf 2022; 21:5225-5242. [PMID: 36301621 DOI: 10.1111/1541-4337.13063] [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: 05/23/2022] [Revised: 09/08/2022] [Accepted: 10/05/2022] [Indexed: 01/28/2023]
Abstract
The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.
Collapse
Affiliation(s)
- Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Hao Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Siyao Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Shuangbao Lv
- Zhejiang NF Refrigerated Food Co. Ltd, Hangzhou, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| |
Collapse
|
6
|
Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise. Foods 2022; 11:foods11101426. [PMID: 35626996 PMCID: PMC9141538 DOI: 10.3390/foods11101426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/12/2022] [Accepted: 05/13/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the effect of various heating temperatures (61−70 °C) and times (1−10 min) on physical and chemical properties of liquid egg yolk (LEY) and mayonnaise were investigated. Initially, we found that the increase of LEY protein denaturation was highly correlated with the increase of temperature and time, without causing either protein degradation or aggregation. In addition, the viscosity and particle size of LEY were significantly increased with greater heating temperature and time. Furthermore, the emulsification stability of mayonnaise prepared from thermally processed LEY were significantly better than that of the unheated control group, in particular, the emulsion stability of mayonnaise was higher at a temperature ranging from 62 °C to 68 °C, whereas the emulsion stability decreased above 69 °C. A rheological analysis showed that mayonnaise prepared from thermally processed LEY has higher shear stress when compared with the control group. Indeed, a sharp increase in the shear stress was observed when LEY was heated above 67 °C. Results from storage behavior analysis suggest that mayonnaise prepared from thermally processed LEY failed to affect the chemical qualities of mayonnaise, as evidenced by the fact that acid values and TBA values were not statistically significant with the unheated control group. Microscopic observation indicates that the number of complete oil droplets were significantly reduced at higher heating (70 °C/5 and 10 min) conditions. Finally, the sensory evaluation results suggest that mayonnaise prepared from thermally processed LEY does not influence the appearance, aroma, taste, greasy feeling, and overall acceptance of mayonnaise, as indicated by there being no significant differences between the experimental group and the control group (p > 0.05). We conclude from our study that a combination of heating conditions over 67 °C/5 min can allow the mayonnaise to retain better quality in terms of stability.
Collapse
|
7
|
Study on the enhancement effect and mechanism of heat-induced gel strength of duck egg white by emulsified lipids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113146] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
8
|
Li R, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107747] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
9
|
Yang HJ, Wang HF, Tao F, Li WX, Cao GT, Yang YY, Xu XL, Zhou GH, Shen Q. Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubility. Food Res Int 2021; 139:109834. [PMID: 33509459 DOI: 10.1016/j.foodres.2020.109834] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 10/13/2020] [Accepted: 10/18/2020] [Indexed: 11/30/2022]
Abstract
High-pressure processing (HPP) can modify the construction of interfacial proteins (IPs) to improve the properties of reduced-fat and reduced-salt (RFRS) meat batters. In this study, the relationship between the construction of IPs and their solubility at fat droplet/water interface in RFRS meat batters with HPP treatments was investigated. When 200 MPa for 2 min was applied, the IPs exhibited the highest solubility due to a high concentration of absorbed myosin with the content of random coil 65.62%, but the particle diameter was in reverse. The microscopy revealed the depolymerization of IPs occurred at low pressure, while macromolecular aggregates were produced as the cross-linking of IPs to some degree at pressure ≥ 200 MPa. This phenomenon was supported by the result of SDS-PAGE and the sulfhydryl of IPs. In conclusion, the HPP induced solubility alteration of IPs was achieved by modifying their construction through adjusting the secondary structures and regulating bond interactions.
Collapse
Affiliation(s)
- Hui-Juan Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China; Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hai-Feng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, PR China
| | - Fei Tao
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China
| | - Wei-Xia Li
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China
| | - Guang-Tian Cao
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China
| | - Yun-Yun Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China
| | - Xing-Lian Xu
- Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Guang-Hong Zhou
- Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, PR China.
| |
Collapse
|
10
|
Galus S, Gaouditz M, Kowalska H, Debeaufort F. Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films. Int J Mol Sci 2020; 21:ijms21249349. [PMID: 33302487 PMCID: PMC7764186 DOI: 10.3390/ijms21249349] [Citation(s) in RCA: 9] [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: 11/05/2020] [Revised: 11/26/2020] [Accepted: 11/27/2020] [Indexed: 11/19/2022] Open
Abstract
The aim of this study was to evaluate the effects of candelilla (CAN) or carnauba wax (CAR) incorporation on functional properties of edible sodium caseinate (CAS) films. Glycerol and Tween-80 were used as the plasticizer and the emulsifier, respectively. The results showed that the incorporation of waxes increased film opacity, total color differences (∆E), and mechanical resistance and reduced film lightness, water vapor permeability (WVP), and elongation at break. Scanning electron microscopy showed heterogeneous structure of emulsion films with regular distribution of lipid particles. A different internal arrangement was observed as a function of the film composition with both layered and incorporated film structure. Films containing candelilla wax exhibited more regular lipid reorganization, which resulted in better water vapor barrier efficacy and mechanical resistance in comparison to control films. The presence of Tween-80 resulted in better dispersion of lipid particles in film-forming solutions and lower water solubility, lightness, film opacity, and water vapor permeability, whereas the total color differences (∆E) were significantly larger and the improvement in mechanical properties was also achieved.
Collapse
Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland;
- Correspondence: ; Tel.: +48-22-59-37-579
| | - Margaux Gaouditz
- IUT-Dijon-Auxerre, Département Génie Biologique, 7 Boulevard Docteur Petitjean, B.P. 17867, F-21078 Dijon CEDEX, France; (M.G.); (F.D.)
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland;
| | - Frédéric Debeaufort
- IUT-Dijon-Auxerre, Département Génie Biologique, 7 Boulevard Docteur Petitjean, B.P. 17867, F-21078 Dijon CEDEX, France; (M.G.); (F.D.)
- BioEngineering Department, Université de Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| |
Collapse
|