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Hu X, Xiang X, Ju Q, Li S, Julian McClements D. Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties. Food Res Int 2024; 191:114734. [PMID: 39059965 DOI: 10.1016/j.foodres.2024.114734] [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: 05/07/2024] [Revised: 07/02/2024] [Accepted: 07/03/2024] [Indexed: 07/28/2024]
Abstract
Plant-based meat analogs are being developed to address environmental, sustainability, health, and animal welfare concerns associated with real meat products. However, it is challenging to mimic the desirable physicochemical, functional, and sensory properties of real meat products using plant-based ingredients. Emulsion gels consisting of lipid droplets embedded in biopolymer matrices are commonly used to create products with appearances, textures, and sensory attributes like meat products. In this study, the impact of soybean oil droplet characteristics (concentration, size, and charge) on the physicochemical properties of potato protein gels was studied. The oil droplets were either coated by a non-ionic surfactant (Tween 20) or a plant protein (patatin) to obtain different surface properties. The introduction of the oil droplets caused the protein gels to change from mauve to off-white, which was attributed to increased light scattering. Increasing the oil droplet concentration in the emulsion gels decreased their shear modulus and Young's modulus, which was mainly attributed to the fact that the oil droplets were less rigid than the surrounding protein network. Moreover, increasing the oil droplet size made this effect more pronounced, which was attributed to their greater deformability. Competitive adsorption of proteins and surfactants at the oi-water interface in the Tween emulsion promoted emulsion instability. This research highlights the complexity of the interactions between oil droplets and protein networks in emulsion gels. These insights are important for the utilization of emulsion gels in the formulation of plant-based foods with improved quality attributes.
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Affiliation(s)
- Xiaoyan Hu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Xiaoke Xiang
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Qian Ju
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Sisheng Li
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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2
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Napieraj M, Lutton E, Perez J, Boué F, Brûlet A. Destructuration of Canola Protein Gels during In Situ Gastrointestinal Digestion Studied by X-ray Scattering. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:16226-16238. [PMID: 39041952 DOI: 10.1021/acs.langmuir.4c01341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/24/2024]
Abstract
We are studying the destructuration of canola protein gels, as a solid food model, during in situ gastrointestinal digestion using synchrotron small-angle X-ray scattering (SAXS). Digestion of two gels, prepared by heating pH 8 and pH 11 solutions, was carried out by diffusion of enzymatic juices into the gel from the top of the capillary and monitored for several tens of hours. Very similar time evolutions of SAXS curves occur at different positions of the gel in the capillary, with a delay determined by the distance from the surface initially in contact with the digestive juice. The main phenomena observed are (i) at the scale of the protein conformation (1-5 nm). The scattering curve is a power law, the exponent of which measures the compactness (related to the degree of unfolding). It can be plotted as a function of the characteristic size of proteins/and interprotein distances and as a function of the scattering intensity. Such diagrams clearly show successive digestion processes. For the pH 11 gel, in which proteins are initially hardly unfolded, the digestive processes are unfolding (1st step), recompaction-aggregation phenomena (2nd step) due to gastrointestinal pH conditions and enzymatic cleavage, further unfolding-disaggregation (3rd step), and final protein cleavage (4th step) down to small peptides. For the pH 8 gel, proteins are initially unfolded, and only the last three steps are observed, showing the influence of easier access for the enzymes. (ii) At the scale of large aggregates (10-50 nm), we observe for both gels a decrease in the size and/or number of these aggregates during digestion and alteration of their interfaces. (iii) At the scale of the secondary protein structure, wide-angle X-ray scattering is very useful for detecting the degradation of the secondary protein structure at different steps of digestion.
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Affiliation(s)
- Maja Napieraj
- Laboratoire Léon Brillouin, UMR12 CEA-CNRS, Université Paris-Saclay, CEA Saclay, F-91191 Gif sur Yvette, France
| | - Evelyne Lutton
- Mathématiques et Informatique Appliquée─Paris, UMR518 AgroParisTech-INRAE, Université Paris-Saclay, 91120 Palaiseau, France
- Institut des Systèmes Complexes, 75013 Paris, France
| | - Javier Perez
- SWING, Synchrotron SOLEIL, Saint-Aubin - BP 48, 91192 Gif sur Yvette, France
| | - François Boué
- Laboratoire Léon Brillouin, UMR12 CEA-CNRS, Université Paris-Saclay, CEA Saclay, F-91191 Gif sur Yvette, France
| | - Annie Brûlet
- Laboratoire Léon Brillouin, UMR12 CEA-CNRS, Université Paris-Saclay, CEA Saclay, F-91191 Gif sur Yvette, France
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3
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38821104 DOI: 10.1080/10408398.2024.2353366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2024]
Abstract
Encapsulation technologies have achieved encouraging results improving the stability, bioaccessibility and absorption of bioactive compounds post-consumption. There is a bulk of published research on the gastrointestinal behavior of encapsulated bioactive food materials alone using in vitro and in vivo digestion models, but an aspect often overlooked is the impact of the food structure, which is much more complex to unravel and still not well understood. This review focuses on discussing the recent findings in the application of encapsulated bioactive components in fabricated food matrices. Studies have suggested that the integration of encapsulated bioactive compounds has been proven to have an impact on the physicochemical characteristics of the finished product in addition to the protective effect of encapsulation on the fortified bioactive compound. These products containing bioactive compounds undergo further structural reorganization during digestion, impacting the release and emptying rates of fortified bioactive compounds. Thus, by manipulation of various food structures and matrices, the release and delivery of these bioactive compounds can be altered. This knowledge provides new opportunities for designing specialized foods for specific populations.
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Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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Peh FZW, Zhao L, Chia YY, Ng CKZ, Du J. Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends. Curr Res Food Sci 2024; 8:100775. [PMID: 38840808 PMCID: PMC11150973 DOI: 10.1016/j.crfs.2024.100775] [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: 02/24/2024] [Revised: 04/24/2024] [Accepted: 05/22/2024] [Indexed: 06/07/2024] Open
Abstract
Hydrocolloids have proven effective in improving the texture of surimi gels, yet their application in plant-based seafood analogues remains underexplored. This study aimed to develop a hydrocolloid blend comprising methylcellulose (MC), curdlan gum (CG), and high-acyl gellan gum (GG) to achieve a surimi-like texture in plant-based fish cakes (PBFC) made from brown rice and pea protein isolates. The research showcased that higher MC concentration boosted protein powder's heated oil holding capacity, while CG concentration increments lowered it. However, heated water holding capacity remained stable despite changes in MC and GG levels. Incorporating hydrocolloids elevated PBFC moisture content, decreasing expressible moisture and oil amounts with rising MC, CG and GG concentrations. PBFC hardness increased with higher hydrocolloid levels and was influenced by temperature, while springiness remained unaffected. GG helped maintain storage modulus (G') during PBFC cooling at higher concentrations, whereas the opposite effect was observed for MC. Analytically, higher MC concentrations reduced protein digestibility, while increased GG concentrations appeared to enhance it. Microstructural analysis corroborated these findings, with more protein aggregates in PBFC containing 3.8% MC and fewer in PBFCs with 6% CG and 3% GG. Consumer evaluations indicated that PBFC formulated with 1% MC, 3% CG, and 1.5% GG matched the springiness of commercial surimi-tofu fish cake, though it received slightly lower overall liking scores. In conclusion, the combined use of these three hydrocolloids demonstrated the potential to enhance the physical properties of PBFC and modify protein digestibility, offering insights into the development of innovative plant-based seafood analogues.
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Affiliation(s)
- Felicia Zhi Wen Peh
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore
| | - Lin Zhao
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore
| | - Yin Yin Chia
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore
| | - Cheryl Kwoek Zhen Ng
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore
- Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN, 47907, USA
- Sengkang General Hospital, Singapore Health Services, 10 Hospital Boulevard, Singapore, 168582, Singapore
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5
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Lin Q, Sang M, Jin H, Huang D, Zhang Y, Han J, Ye A. Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate. Food Res Int 2023; 173:113280. [PMID: 37803594 DOI: 10.1016/j.foodres.2023.113280] [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: 05/10/2023] [Revised: 07/11/2023] [Accepted: 07/13/2023] [Indexed: 10/08/2023]
Abstract
In this study, the effects of adding sodium tripolyphosphate during the extrusion of textured wheat protein (TWP)-based meat analogs were investigated. Five TWPs (TWP-C0, TWP-C0.10, TWP-C0.25, TWP-C0.50, and TWP-C0.75) were prepared with sodium tripolyphosphate concentrations of 0%, 0.10%, 0.25%, 0.50%, and 0.75%, respectively. The fibrous structure of TWPs was analyzed by determining their textural properties, degree of texturization, microstructure, and protein bonds. When the concentration of sodium tripolyphosphate increased from 0% to 0.75%, the fibers in TWPs became more regular and finer with smaller pores, the degree of texturization increased from 2.10 ± 0.09 to 2.73 ± 0.07, and the proportions of solubilized protein from the breaking of hydrophobic bonds and disulfide bonds increased from 2.06 ± 0.14% and 1.38 ± 0.11% to 3.42 ± 0.12% and 1.74 ± 0.05%, respectively. The results of particle size, soluble nitrogen content, and free amino acids of samples during digestion indicated that the disintegration rate and protein digestibility of TWPs increased with the increase in the concentration of sodium tripolyphosphate. After gastrointestinal digestion, the total free amino acids released in TWP-C0, TWP-C0.10, TWP-C0.25, TWP-C0.50, and TWP-C0.75 were 391.5 ± 2.2, 403.9 ± 1.5, 430.0 ± 3.6, 473.8 ± 2.9 and 485.3 ± 5.73 mg/10 g digesta, respectively. Sodium tripolyphosphate may improve the protein digestibility of TWPs by forming a finer fibrous structure with a more unfolded protein structure and more hydrophobic groups being exposed to enzymes.
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Affiliation(s)
- Quanquan Lin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Mengli Sang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huiting Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Deyi Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yeqin Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Aiqian Ye
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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Ciuffarin F, Alongi M, Plazzotta S, Lucci P, Schena FP, Manzocco L, Calligaris S. Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility. Food Res Int 2023; 173:113239. [PMID: 37803552 DOI: 10.1016/j.foodres.2023.113239] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
The possibility to steer extra virgin olive oil (EVOO) digestion and polyphenol bioaccessibility through oleogelation was investigated. EVOO was converted into oleogels using lipophilic (monoglycerides, rice wax, sunflower wax, phytosterols) or hydrophilic (whey protein aerogel particles, WP) gelators. In-vitro digestion demonstrated that the oleogelator nature influenced both lipid digestion and polyphenol bioaccessibility. WP-based oleogels presented ∼100% free fatty acid release compared to ∼64% for unstructured EVOO and ∼40 to ∼55% for lipophilic-based oleogels. This behavior was attributed to the ability of WP to promote micelle formation through oleogel destructuring. Contrarily, the lower lipolysis of EVOO gelled with lipophilic gelators compared to unstructured EVOO suggested that the gelator obstructed lipase accessibility. Tyrosol and hydroxytyrosol bioaccessibility increased for WP oleogels (∼27%), while liposoluble-based oleogels reduced it by 7 to 13%. These findings highlight the deep effect of the gelator choice on the digestion fate of EVOO components in the human body.
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Affiliation(s)
- Francesco Ciuffarin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
| | - Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Paolo Lucci
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
| | - Francesco Paolo Schena
- Schena Foundation, 70010 Valenzano, Bari, Italy; Department of Emergency and Organ Transplants, University of Bari, Polyclinic, 70124 Bari, Italy
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
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7
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Cofrades S, Hernández-Martín M, Garcimartín A, Saiz A, López-Oliva ME, Benedí J, Álvarez MD. Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers. Gels 2023; 9:728. [PMID: 37754409 PMCID: PMC10530966 DOI: 10.3390/gels9090728] [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: 07/05/2023] [Revised: 08/25/2023] [Accepted: 08/31/2023] [Indexed: 09/28/2023] Open
Abstract
Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к-carrageenan. These gelled emulsions (GEs), intended as fat replacers, were evaluated in different aspects, including microstructure and technological properties during chilling storage. In addition, in vitro gastrointestinal digestion (GID) with an analysis of lipolysis and lipid digestibility was also evaluated. All GEs showed adequate technological properties after 28 days of chilling storage, although the SPC-stabilized GEs showed better gravitational and thermal stability (~4% and ~6%, respectively) during chilling storage than the PRP-stabilized ones (~8 and ~12%, respectively). PRP developed larger flocculates restricting pancreatic lipase-mediated lipolysis during intestinal digestion. The addition of Si to both GE structures protected them against disruption during in vitro digestion. Accordingly, Si appears to slow down fat digestion, as reflected by higher triacylglycerides content after GID (15 and 22% vs. 10 and 18% in GEs without Si) and could become a potential candidate for use in the development of healthier meat products.
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain;
| | - Marina Hernández-Martín
- Physiology Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (M.H.-M.); (M.E.L.-O.)
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (J.B.)
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain;
| | - M. Elvira López-Oliva
- Physiology Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (M.H.-M.); (M.E.L.-O.)
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (J.B.)
| | - María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain;
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8
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Zhang H, Wu J, Cheng Y. Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels. Foods 2023; 12:foods12102040. [PMID: 37238858 DOI: 10.3390/foods12102040] [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: 04/17/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
The production of animal protein usually leads to higher carbon emissions than that of plant protein. To reduce carbon emissions, the partial replacement of animal protein with plant protein has attracted extensive attention; however, little is known about using plant protein hydrolysates as a substitute. The potential application of 2 h-alcalase hydrolyzed potato protein hydrolysate (PPH) to displace whey protein isolate (WPI) during gel formation was demonstrated in this study. The effect of the ratios (8/5, 9/4, 10/3, 11/2, 12/1, and 13/0) of WPI to PPH on the mechanical properties, microstructure, and digestibility of composite WPI/PPH gels was investigated. Increasing the WPI ratio could improve the storage modulus (G') and loss modulus (G″) of composite gels. The springiness of gels with the WPH/PPH ratio of 10/3 and 8/5 was 0.82 and 0.36 times higher than that of the control (WPH/PPH ratio of 13/0) (p < 0.05). In contrast, the hardness of the control samples was 1.82 and 2.38 times higher than that of gels with the WPH/PPH ratio of 10/3 and 8/5 (p < 0.05). According to the International Organization for Standardization of Dysphagia Diet (IDDSI) testing, the composite gels belonged to food level 4 in the IDDSI framework. This suggested that composite gels could be acceptable to people with swallowing difficulties. Confocal laser scanning microscopy and scanning electron microscopy images illustrated that composite gels with a higher ratio of PPH displayed thicker gel skeletons and porous networks in the matrix. The water-holding capacity and swelling ratio of gels with the WPH/PPH ratio of 8/5 decreased by 12.4% and 40.8% when compared with the control (p < 0.05). Analysis of the swelling rate with the power law model indicated that water diffusion in composite gels belonged to non-Fickian transport. The results of amino acid release suggested that PPH improved the digestion of composite gels during the intestinal stage. The free amino group content of gels with the WPH/PPH ratio of 8/5 increased by 29.5% compared with the control (p < 0.05). Our results suggested that replacing WPI with PPH at the ratio of 8/5 could be the optimal selection for composite gels. The findings indicated that PPH could be used as a substitute for whey protein to develop new products for different consumers. Composite gels could deliver nutrients such as vitamins and minerals to develop snack foods for elders and children.
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Affiliation(s)
- Haowei Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Juan Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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Zhang Y, Zhang T, Dong C, Zhao R, Zhang X, Wang C. Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility. Food Chem 2023; 417:135879. [PMID: 36933434 DOI: 10.1016/j.foodchem.2023.135879] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 02/20/2023] [Accepted: 03/03/2023] [Indexed: 03/11/2023]
Abstract
Lycopene-loaded emulsions were formulated with whey protein isolate (WPI) covalently modified with high methoxylated pectin (HMP) or/and chlorogenic acid (CA) prepared by dry heating or/and alkali grafting. Covalent WPI products were confirmed by SDS-PAGE and degree of graft/CA binding equivalent values. The α-helix and β-sheet percentage, surface hydrophobicity and fluorescence intensity of WPI decreased significantly (p < 0.05) upon binding. Both binary and ternary complexes enhanced the stability of the emulsions, and lycopene retained more after UV irradiation, thermal treatment, storage, compared with emulsions stabilized by WPI, with the best protection by both ternary complexes. In vitro simulated digestion results showed that free fatty acids were released in the order of WPI > WPI-HMP > WPI-CA > WPI-HMP-CA ≈ WPI-CA-HMP. Bio-accessibility analysis showed the same trend as the fatty acid release rate. These results may provide a theoretical basis for applications of conjugating protein with polysaccharide or/and polyphenol emulsions.
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Affiliation(s)
- Yuanyuan Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China; School of Grains, Jilin Business and Technology College, Changchun, Jilin 130507, China
| | - Tiehua Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Chao Dong
- Key Laboratory of Pathobiology, Ministry of Education, Jilin University, Changchun 130021, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Xiaoge Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
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Leng J, Wang B, Li L, Guo L, Jiang Y, Zhou T, Liu S, Zhao W. Modified whey protein isolate gel prepared by thermal aggregation combined with transglutaminase crosslinking achieves Casein-like slow digestion in vitro and in vivo. Food Res Int 2023; 165:112573. [PMID: 36869549 DOI: 10.1016/j.foodres.2023.112573] [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: 07/04/2022] [Revised: 12/09/2022] [Accepted: 01/31/2023] [Indexed: 02/08/2023]
Abstract
Our study aimed to fabricate a modified slow-digestive whey protein isolate (WPI), which can supply enough branched-chain amino acids (BCAAs) during long-term fasting. The WPI aqueous solution (10 % w/v) was treated by heat (80 ℃) to unfold the protein tertiary structure, and subsequently treated with transglutaminase to form a gel via cross-linking. The powder of the WPI gel was obtained by spray drying, which can dissolve in water easily and self-assemble into gels again. This modified WPI contained protein aggregates with high molecular weight, and kept a stable gel-like structure under simulated gastric digestion conditions (pH = 3, 37 ℃). A dense honeycomb internal microstructure of the freeze-dried gel was observed. Further, we found that the WPI gel successfully achieved a casein-like digestible ratio (37.37 %) and released more BCAAs (0.18 mg/mL) than casein during the 4 h of in vitro simulated digestion based on the INFOGEST method. Finally, our results showed that the C57BL/6 mice oral administrated with the modified WPI gel had consistently higher BCAAs concentration (0.052 mg/mL) in their blood serum than the mice with normal WPI intake during the 6 h of in vivo digestion.
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Affiliation(s)
- Juncai Leng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi Jiangsu, China
| | - Beibei Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi Jiangsu, China
| | - Li Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi Jiangsu, China
| | - Lichun Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi Jiangsu, China
| | - Yiming Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi Jiangsu, China
| | - Tingyi Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi Jiangsu, China
| | - Shuoming Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi Jiangsu, China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi Jiangsu, China.
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11
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Lu Z, Liu Y, Lee YEJ, Chan A, Lee PR, Yang H. Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues. Food Chem 2023; 403:134390. [DOI: 10.1016/j.foodchem.2022.134390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/17/2022] [Accepted: 09/20/2022] [Indexed: 10/14/2022]
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12
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Wan C, Cheng Q, Zeng M, Huang C. Recent progress in emulsion gels: from fundamentals to applications. SOFT MATTER 2023; 19:1282-1292. [PMID: 36744514 DOI: 10.1039/d2sm01481e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Emulsion gels, also known as gelled emulsions or emulgels, have garnered great attention both in fundamental research and practical applications due to their superior stability, tunable morphology and microstructure, and promising mechanical and functional properties. From an application perspective, attention in this area has been, historically, mainly focused on food industries, e.g., engineering emulsion gels as fat substitutes or delivery systems for bioactive food ingredients. However, a growing body of studies has, in recent years, begun to demonstrate the full potential of emulsion gels as soft templates for designing advanced functional materials widely applied in a variety of fields, spanning chemical engineering, pharmaceutics, and materials science. Herein, a concise and comprehensive overview of emulsion gels is presented, from fundamentals to applications, highlighting significant recent progress and open questions, to scout for and deepen their potential applications in more fields.
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Affiliation(s)
- Chuchu Wan
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Quanyong Cheng
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Min Zeng
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Caili Huang
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
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13
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Buchanan D, Martindale W, Romeih E, Hebishy E. Recent advances in whey processing and valorisation: Technological and environmental perspectives. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Dominic Buchanan
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
- Ichiban UK, Church Farm, Earl Stonham Stowmarket UK
| | - Wayne Martindale
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
| | - Ehab Romeih
- Dairy Science Department Faculty of Agriculture Cairo University 12613 Giza Egypt
| | - Essam Hebishy
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
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14
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Luo N, Ye A, Wolber FM, Singh H. Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type. Curr Res Food Sci 2023; 6:100473. [PMID: 36910917 PMCID: PMC9993031 DOI: 10.1016/j.crfs.2023.100473] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/31/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
In this study, the effect of emulsifier type, i.e. whey protein versus Tween 80, on the digestion behaviour of emulsion gels containing capsaicinoids (CAPs) was examined. The results indicate that the CAP-loaded Tween 80 emulsion gel was emptied out significantly faster during gastric digestion than the CAP-loaded whey protein emulsion gel. The Tween-80-coated oil droplets appeared to be in a flocculated state in the emulsion gel, had no interactions with the protein matrix and were easily released from the protein matrix during gastric digestion. The whey-protein-coated oil droplets showed strong interactions with the protein matrix, and the presence of thick protein layer around the oil droplets protected their liberation during gastric digestion. During intestinal digestion, the CAP-loaded Tween 80 emulsion gel had a lower extent of lipolysis than the CAP-loaded whey protein emulsion gel, probably because the interfacial layer formed by Tween 80 was resistance to displacement by bile salts, and/or because Tween 80 formed interfacial complexes with bile salts/lipolytic enzymes. Because of the softer structure of the CAP-loaded Tween 80 emulsion gel, the gel particles were broken down much faster and the oil droplets were liberated from the protein matrix more readily than for the CAP-loaded whey protein emulsion gel during intestinal digestion; this promoted the release of CAP molecules from the gel. In addition, the Tween 80 molecules displaced from the interface would participate in the formation of mixed micelles and would help to solubilize the released CAP molecules, leading to improved bioaccessibility of CAP. Information obtained from this study could be useful in designing functional foods for the delivery of lipophilic bioactive compounds.
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Affiliation(s)
- Nan Luo
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.,School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.,School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Frances M Wolber
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
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15
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Dong X, Wu P, Cong H, Chen XD. Mechanistic study on in vitro disintegration and proteolysis of whey protein isolate gels: Effect of the strength of sodium ions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion. Front Nutr 2022; 9:890876. [PMID: 35811953 PMCID: PMC9260177 DOI: 10.3389/fnut.2022.890876] [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: 03/06/2022] [Accepted: 06/03/2022] [Indexed: 11/17/2022] Open
Abstract
Milk powder is an important ingredient in various foods and pediatric formulations. The textural and digestion properties of the formulations depend on the preheat treatment of the milk powder during manufacture. Thus, it is interesting to know how these modifications can influence on the release of fortified bioactive compounds during digestion with a milk matrix. In this study, a curcumin nanoemulsion was incorporated into milks reconstituted from low-heat, medium-heat and high-heat skim milk powders (SMPs) and the milks were subjected to semi dynamic in vitro digestion. All the recombined milk systems formed a curd under gastric conditions, which reduced the gastric emptying of protein and curcumin-loaded oil droplets. Because of the formation of heat-induced casein/whey protein complexes, the open fragmented curd formed by the high-heat-treated reconstituted powder resulted in higher protein and oil droplets emptying to the intestine and higher curcumin bioaccessibility. This study provides useful information for how protein ingredients can govern the fate of added health-promoting compounds during digestion.
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Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
- *Correspondence: Aiqian Ye,
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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17
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Liu W, Lad M, Foster T. In vitro digestion of designed emulsions based on milk protein and guar gum systems. Food Funct 2022; 13:6022-6035. [PMID: 35611754 DOI: 10.1039/d2fo00592a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
There is a growing interest in designing novel food microstructures that can control nutrient digestion and provide satiety for tackling obesity. In this study, phase separated microstructures of skimmed milk powder (SMP) and guar gum (GG) were the main focus, and these can be considered as water-in-water (W/W) emulsions. Through the incorporation of oil into these systems, it was possible to form model systems of SMP-GG-OIL, showing the lipid phase within the protein phase within the polysaccharide phase. The in vitro digestibility of such phase separated model systems of SMP-GG-OIL with different microstructures was investigated using a pH stat method. Confocal laser scanning microscopy also revealed structural changes that occurred to the emulsified lipid droplets as they passed through a gastrointestinal (GI) model. The microstructures were created based on the tie-lines on a previously established phase diagram of SMP-GG, and shown to be able to control lipid digestion. For a selected tie-line, the lipolysis follows the order: protein continuous > bi-continuous > polysaccharide continuous system, at a certain level of oil addition. The mechanism involved in the lipolysis of the designed formulations/microstructures was dependent upon the protein, rather than GG, and was driven by the protein concentration. These findings provide insights for potential applications in functional food designing in the food industry.
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Affiliation(s)
- Wentao Liu
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington campus, LE12 5RD, UK.
| | - Mita Lad
- Jubilee Conference Centre, Jubilee Campus, University of Nottingham, NG8 1BB, UK
| | - Tim Foster
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington campus, LE12 5RD, UK.
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18
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Abdullah, Liu L, Javed HU, Xiao J. Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review. Front Nutr 2022; 9:890188. [PMID: 35656162 PMCID: PMC9152362 DOI: 10.3389/fnut.2022.890188] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 03/25/2022] [Indexed: 11/13/2022] Open
Abstract
Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Lang Liu
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
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19
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Zou S, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil. Food Chem 2022; 371:131167. [PMID: 34649199 DOI: 10.1016/j.foodchem.2021.131167] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 08/14/2021] [Accepted: 09/16/2021] [Indexed: 01/29/2023]
Abstract
Beef tallow (BT) is the common hotpot oil used in Sichuan hotpot, increasing its characteristic flavors and making it taste better. However, the cholesterol content in BT is high, which may induce cardiovascular diseases. In this study, the effect of palm stearin (PS) on Sichuan hotpot oil was evaluated. The PS: BT blends showed similar physicochemical properties to BT from the results of sensory evaluation, pulsed NMR, DSC, and polar light micrograph (PLM). Furthermore, since spiciness is the essential characteristic of Sichuan hotpot, the digestive properties of capsaicinoids in hotpot oil were used as an evaluation index. The results showed that the digestive properties of capsaicinoids in hotpot oil containing PS were consistent with those without PS. In conclusion, PS can be partially used to replace BT, which can broaden the types of oil used for hotpot and help develop a new hotpot oil.
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Affiliation(s)
- Shuo Zou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Yiren Zhang
- Department of Chemistry, School of Physical Science, University of Liverpool, UK
| | - Qiaojun Wang
- Guanghanshi Maidele Food CO., LTD, Deyang, China
| | - Lixue Yang
- Guanghanshi Maidele Food CO., LTD, Deyang, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
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20
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Yang J, Wan L, Duan X, Wang H, Yang Z, Liu F, Xu X, Pan S. Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca 2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol. Int J Biol Macromol 2022; 200:449-457. [PMID: 35063483 DOI: 10.1016/j.ijbiomac.2022.01.069] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/02/2022] [Accepted: 01/11/2022] [Indexed: 11/26/2022]
Abstract
Our previous study showed that pectin de-esterified by high hydrostatic pressure assisted enzymatic method (HHP-pectin) had better Ca2+-induced gel performance and more stable emulsion than those from conventional enzymatic and alkaline methods. In this study, Ca2+-induced emulsion gels were further prepared by HHP-pectin in the presence of erythritol, and their texture properties, moisture distribution, the release of free fatty acids (FFAs) and curcumin were investigated. Results showed that gel strength, gel elasticity, and water cut-off capacity of the prepared emulsion gels significantly increased with Ca2+ concentration increasing. Compared with emulsions, HHP-pectin emulsion gels can significantly decrease FFAs and curcumin release in vitro digestion, especially for samples with better texture properties (higher Ca2+ concentration). This study indicated that Ca2+-induced HHP-pectin emulsion gels prepared with erythritol may provide a new choice for low-calorie foods preparing, and may become a potential alternative model that inhibiting FFAs release and helping fat-soluble nutrients (curcumin) deliver.
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Affiliation(s)
- Jinyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Li Wan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xingke Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hongdi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhixuan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
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