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Xi Y, Zhang A, Wang Z, Farooq S, Zhang C, Wu L, Zhang H. Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes. Front Nutr 2021; 8:782212. [PMID: 34926555 PMCID: PMC8671835 DOI: 10.3389/fnut.2021.782212] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Accepted: 11/01/2021] [Indexed: 01/03/2023] Open
Abstract
The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m2, respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.
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Affiliation(s)
- Yuhang Xi
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Aiping Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shahzad Farooq
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Cen Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Liangru Wu
- China National Bamboo Research Center, Hangzhou, China
| | - Hui Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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Penha CB, Santos VDP, Speranza P, Kurozawa LE. Plant-based beverages: Ecofriendly technologies in the production process. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102760] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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3
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Jiang YS, Zhang SB, Zhang SY, Peng YX. Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Yu Shan Jiang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan Province China
| | - Shao Bing Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan Province China
| | - Shu Yan Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan Province China
| | - Yun Xuan Peng
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan Province China
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Patel D, Rathod S, Tiwari S, Ray D, Kuperkar K, Aswal VK, Bahadur P. Self-Association in EO-BO-EO Triblock Copolymers as a Nanocarrier Template for Sustainable Release of Anticancer Drugs. J Phys Chem B 2020; 124:11750-11761. [PMID: 33305575 DOI: 10.1021/acs.jpcb.0c09386] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Ethylene oxide (EO)-butylene oxide (BO)-ethylene oxide (EO)-based triblock copolymers with varying hydrophilic-hydrophobic ratios in arrangement, generally referred to as EBE, were scrutinized in an aqueous environment. Various self-associative (micellization) physicochemical properties of these EBEs were examined at different temperatures unified with a quantum chemical study. The salting-out effect on 5%w/v EBE was examined by observing their aqueous solution behavior where the clear transparent solution/turbidity suggested the probable presence of spherical or ellipsoidal micelles, which was confirmed from the scattering outline. The hydrodynamic radius (Dh) of the formed micellar geometry as a function of temperature and electrolyte (2 M NaCl) was inspected from dynamic light scattering and further supported by small-angle neutron scattering, where the Q-range prototype and scattering parameters were evaluated by the best fitting of the structure factor. Furthermore, these micelles were employed as potential nanocarriers for anticancer (curcumin and quercetin) drugs, where its release profile at a particular time interval was estimated using UV-vis spectroscopy. Different kinetic models were employed to fit the release profile data that enabled this study to act as an ideal platform for drug delivery. Also, the plausible interactions between EO-BO-EO blocks and the anticancer drugs were inferred from the evaluated computational descriptors.
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Affiliation(s)
- Dhruvi Patel
- Applied Chemistry Department, Sardar Vallabhbhai National Institute of Technology (SVNIT), Ichchhanath, Surat 395 007, Gujarat, India
| | - Sachin Rathod
- Maliba Pharmacy College, UKA Tarsadia University (UTU), Gopal-Vidyanagar Campus, Surat 394 350, Gujarat, India
| | - Sanjay Tiwari
- Maliba Pharmacy College, UKA Tarsadia University (UTU), Gopal-Vidyanagar Campus, Surat 394 350, Gujarat, India
| | - Debes Ray
- Solid State Physics Division, Bhabha Atomic Research Centre (BARC), Trombay, Mumbai 400 085, Maharashtra, India
| | - Ketan Kuperkar
- Applied Chemistry Department, Sardar Vallabhbhai National Institute of Technology (SVNIT), Ichchhanath, Surat 395 007, Gujarat, India
| | - Vinod K Aswal
- Solid State Physics Division, Bhabha Atomic Research Centre (BARC), Trombay, Mumbai 400 085, Maharashtra, India
| | - Pratap Bahadur
- Department of Chemistry, Veer Narmad South Gujarat University (VNSGU), Udhana-Magdalla Road, Surat 395 007, Gujarat, India
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5
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Apparent molal volumes and hydration numbers from viscosity studies for microemulsions with a nonionic surfactant derived from castor oil and a series of polar oils. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125244] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Singh K, Chauhan S. Study on aggregation properties and interactive nature of bile salts in the presence of drugs: a comparative approach. Chem Ind 2020. [DOI: 10.1080/00194506.2020.1820911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Kuldeep Singh
- Department of Chemistry, Himachal Pradesh University, Shimla, India
| | - Suvarcha Chauhan
- Department of Chemistry, Himachal Pradesh University, Shimla, India
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The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid. Food Chem 2018; 279:114-119. [PMID: 30611469 DOI: 10.1016/j.foodchem.2018.11.147] [Citation(s) in RCA: 110] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 11/16/2018] [Accepted: 11/29/2018] [Indexed: 11/20/2022]
Abstract
The effects of ultrasound and acid on the aggregation, structures and emulsifying properties of soybean protein isolate (SPI) were investigated. Results of solubility showed that ultrasonic treatments at 0.001 M HCl increased the content of soluble SPI. The particle size of soluble aggregates subjected to ultrasonication and acid was initially decreased and then increased with increasing ultrasonic time. Secondary structure analysis, by circular dichroism, indicated lower a-helix and higher random coil amounts in SPI treated with short ultrasonic time, in contrast to the higher a-helix and lower random coil in SPI treated with longer time (more than 20 min). Emulsions prepared with SPI by 10 min of ultrasonication demonstrated significantly (P < 0.05) small droplet sizes and long term stability in comparison with their untreated counterparts. These results highlight that the emulsifying properties of SPI can be significantly improved by the synergistic effect of ultrasound and acid.
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Surface properties ofperfluorodecalin–containing liquid/liquid systems: The influence of Pluronic F-68 dissolved in the aqueous phase. J Fluor Chem 2018. [DOI: 10.1016/j.jfluchem.2018.09.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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O’Sullivan JJ, Park M, Beevers J, Greenwood RW, Norton IT. Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.037] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.038] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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O'Sullivan J, Park M, Beevers J. The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.02.013] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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O'Sullivan J, Murray B, Flynn C, Norton I. The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.02.009] [Citation(s) in RCA: 209] [Impact Index Per Article: 26.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Impact of Block Length and Temperature over Self-Assembling Behavior of Block Copolymers. INT J POLYM SCI 2016. [DOI: 10.1155/2016/6732790] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Self-assembling behavior of block copolymers having water-soluble portion as one of the blocks plays key role in the properties and applications of the copolymers. Therefore, we have synthesized block copolymers of different block length and investigated their self-assembling behavior with reference to concentration and temperature using surface tension and conductance measurement techniques. The results obtained through both techniques concluded that critical micelles concentration (CMC) was decreased from 0.100 to 0.078 g/dL with the increase in length of water insoluble block and 0.100 to 0.068 g/dL for the increased temperature.ΔGmicwas also decreased with the increase in temperature of the system, concluding that the micellization process was encouraged with the increase in temperature and block length. However,ΔHmicvalues were highest for short block length copolymer. The surface excess concentration obtained from surface tension data concluded that it was highest for short block length and vice versa and was increased with the increase in temperature of the system. However, the minimum area per molecule was largest for highest molecular weight copolymers or having longest water insoluble block and decreases with the increase in temperature.
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Kim M, Li LY, Grace JR, Benskin JP, Ikonomou MG. Compositional effects on leaching of stain-guarded (perfluoroalkyl and polyfluoroalkyl substance-treated) carpet in landfill leachate. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2015; 49:6564-6573. [PMID: 25985932 DOI: 10.1021/es505333y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Perfluoroalkyl and polyfluoroalkyl substances (PFASs) from stain-guard treated carpets in landfills continue to be released into the environment. To understand the leaching of PFASs from carpets to landfill leachate as a function of environmental factors, leaching concentrations of ten perfluoroalkyl carboxylic acids and four perfluoroalkyl sulfonic acids were quantified for different pHs, contact times, mixing speeds, and temperatures. Partitioning from carpet to leachate and distilled water at different pHs showed negligible differences. The total concentration of leaching PFASs in distilled water was approximately 1 ng L(-1) higher than in landfill leachate, indicating that the presence of multivalent cations in leachate could have a negative effect on leaching of PFASs. For all PFASs monitored, leaching increased with increasing contact time and temperature. Perfluorohexanoic and perfluoroheptanoic acids experienced the largest increases with contact time and temperature. Gibbs free energy (ΔG > 0), enthalpy (ΔH > 0), and entropy energy (ΔS < 0) indicated that PFAS leaching from carpet was dominantly controlled by entropy-driven processes and did not differ significantly among individual PFASs. PFAS concentrations in leachate with rotation of an end-over-end contactor were higher than under static conditions, but otherwise, varying the rotation speed had negligible influence. The results provide useful information for management of discarded stain-guard carpets in landfills.
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Affiliation(s)
- Minhee Kim
- †Department of Civil Engineering, University of British Columbia, 6250 Applied Science Lane, Vancouver, British Columbia, Canada V6T 1Z4
| | - Loretta Y Li
- †Department of Civil Engineering, University of British Columbia, 6250 Applied Science Lane, Vancouver, British Columbia, Canada V6T 1Z4
| | - John R Grace
- ‡Department of Chemical and Biological Engineering, University of British Columbia, 2360 East Mall, Vancouver, British Columbia, Canada V6T 1Z3
| | - Jonathan P Benskin
- §Institute of Ocean Sciences, Fisheries and Oceans Canada (DFO), 9860 West Saanich Road, Sidney, British Columbia, Canada V8L 4B2
| | - Michael G Ikonomou
- §Institute of Ocean Sciences, Fisheries and Oceans Canada (DFO), 9860 West Saanich Road, Sidney, British Columbia, Canada V8L 4B2
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O'Sullivan J, Arellano M, Pichot R, Norton I. The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.05.011] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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