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Hu X, Jiang Q, Du L, Meng Z. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review. Carbohydr Polym 2023; 322:121328. [PMID: 37839840 DOI: 10.1016/j.carbpol.2023.121328] [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: 04/30/2023] [Revised: 07/23/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Qinbo Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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2
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Liu N, Lin P, Zhang K, Li D, Yang D, Katsuyoshi N, Zhao M, Yao X. Konjac glucomannan promoted fabrication of diacylglycerol oil-based oleogels through emulsion-templated approach: Comparison with triacylglycerol oleogels. Int J Biol Macromol 2023; 251:126420. [PMID: 37598830 DOI: 10.1016/j.ijbiomac.2023.126420] [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: 05/11/2023] [Revised: 08/07/2023] [Accepted: 08/17/2023] [Indexed: 08/22/2023]
Abstract
Konjac glucomannan (KGM) combined with hydroxypropyl methyl cellulose was used to fabricate diacylglycerol oleogels (DGOs) through the emulsion-templated method, and compared with triacylglycerol oleogels (TGOs). The appearance and microstructure results showed that stable emulsions and oleogels could be formed in the presence of 0.2-0.6 wt% KGM. Higher KGM concentrations resulted in a stronger gel structure in oleogels, whose thixotropic recovery percentages were 50.45-75.20 %. From LF-NMR determination, the higher concentration of KGM presented earlier transverse relaxation (T2) time, and the T2 parameters of DGOs were higher than that of TGOs. Texture and oil loss analysis indicated that the mechanical strength and oil holding ability of DGOs were slightly lower than those of TGOs. This study demonstrated the advantages of biopolymers as thickening agents for obtaining stable emulsion and oleogels. The specific characteristics of DGOs distinguished from TGOs should be attributed to their different properties (unsaturation, viscosity, polarity, etc.) between the liquid oils.
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Affiliation(s)
- Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ping Lin
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Kun Zhang
- Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan 430056, China
| | - Dan Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Dan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Nishinari Katsuyoshi
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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3
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Bu N, Zhou N, Cao G, Mu R, Pang J, Ma C, Wang L. Konjac glucomannan/carboxymethyl chitosan film embedding gliadin/casein nanoparticles for grape preservation. Int J Biol Macromol 2023; 249:126131. [PMID: 37543273 DOI: 10.1016/j.ijbiomac.2023.126131] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 08/07/2023]
Abstract
Constructing biopolymer-based packaging films with fantastic water resistance and mechanical properties for food preservation is highly desirable and challenging. In this work, Gliadin/Casein nanoparticles (GCNPs) were prepared by pH-driven method and embedded into konjac glucomannan/carboxymethyl chitosan (KC) film matrix to improve the water resistance and mechanical properties of KC film. Gliadin and Casein showed good compatibility and co-assembled to form compact GCNPs clusters through hydrogen bonding and hydrophobic interaction verified by FT-IR spectroscopy, and fluorescence spectroscopy. The particle size and zeta potential of GCNPs was 269.7 nm and -7.6 mV, respectively. The effect of GCNPs on the mechanics, water barrier, thermal stability, and UV-shielding of KC-GCNPs film was investigated. SEM images revealed that GCNPs uniformly distributed into KC film matrix and significantly improved the mechanics (tensile strength: 75.6 MPa, elongation at breaking: 36.7 %), water barrier ability (water contact angle: 91.3°, water vapor permeability: 0.994 g mm/m2 day kPa, water solubility: 52.0 %), thermal stability and UV blocking property of KC-GCNPs film. Furthermore, KC-GCNPs film could also be applied to extend the shelf life of grapes. This paper demonstrated the great potential of GCNPs as functional nanofillers in enhancing the physicochemical properties of KC film.
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Affiliation(s)
- Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ning Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Ma
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
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Zhang D, Cao G, Bu N, Huang L, Lin H, Mu R, Pang J, Wang L. Multi-functional konjac glucomannan/chitosan bilayer films reinforced with oregano essential oil loaded β-cyclodextrin and anthocyanins for cheese preservation. Int J Biol Macromol 2023:125365. [PMID: 37330095 DOI: 10.1016/j.ijbiomac.2023.125365] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/24/2023] [Accepted: 06/11/2023] [Indexed: 06/19/2023]
Abstract
In this work, a multifunctional bilayer film was prepared by solvent casting method. Elderberry anthocyanins (EA) were incorporated into konjac glucomannan (KGM) film as the inner indicator layer (KEA). β-cyclodextrin (β-CD) loaded with oregano essential oil (OEO) inclusion complexes (β-CD@OEO) was prepared and incorporated into chitosan (CS) film as the outer hydrophobic and antibacterial layer (CS-β-CD@OEO). The impacts of β-CD@OEO on the morphological, mechanical, thermal, water vapor permeability and water resistance properties, pH sensitivity, antioxidant, and antibacterial activities of bilayer films were thoroughly evaluated. The incorporation of β-CD@OEO into bilayer films can significantly improve the mechanical properties (tensile strength (TS): 65.71 MPa and elongation at break (EB): 16.81 %), thermal stability, and water resistance (Water contact angle (WCA): 88.15°, water vapor permeability (WVP): 3.53 g mm/m2 day kPa). In addition, the KEA/CS-β-CD@OEO bilayer films showed color variations in acid-base environments, which could be used as pH-responsive indicators. The KEA/CS-β-CD@OEO bilayer films also presented controlled release of OEO, good antioxidant, and antimicrobial activity, which exhibited good potential for the preservation of cheese. To sum up, KEA/CS-β-CD@OEO bilayer films have potential applications in the field of food packaging industry.
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Affiliation(s)
- Di Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liying Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huanglong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China; Institute of Superlubricity Technology, Research Institute of Tsinghua University in Shenzhen, Shenzhen 518057, China.
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Chen J, Yang X, Xia X, Wang L, Wu S, Pang J. Low temperature and freezing pretreatment for konjac glucomannan powder to improve gel strength. Int J Biol Macromol 2022; 222:1578-1588. [DOI: 10.1016/j.ijbiomac.2022.09.288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/19/2022] [Accepted: 09/30/2022] [Indexed: 11/05/2022]
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Mu R, Bu N, Pang J, Wang L, Zhang Y. Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications. Foods 2022; 11:foods11223727. [PMID: 36429319 PMCID: PMC9689895 DOI: 10.3390/foods11223727] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/10/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
The development of novel materials with microstructures is now a trend in food science and technology. These microscale materials may be applied across all steps in food manufacturing, from raw materials to the final food products, as well as in the packaging, transport, and storage processes. Microfluidics is an advanced technology for controlling fluids in a microscale channel (1~100 μm), which integrates engineering, physics, chemistry, nanotechnology, etc. This technology allows unit operations to occur in devices that are closer in size to the expected structural elements. Therefore, microfluidics is considered a promising technology to develop micro/nanostructures for delivery purposes to improve the quality and safety of foods. This review concentrates on the recent developments of microfluidic systems and their novel applications in food science and technology, including microfibers/films via microfluidic spinning technology for food packaging, droplet microfluidics for food micro-/nanoemulsifications and encapsulations, etc.
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Affiliation(s)
- Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
- Correspondence: (R.M.); (Y.Z.)
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
| | - Lin Wang
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Correspondence: (R.M.); (Y.Z.)
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Bu N, Huang L, Cao G, Lin H, Pang J, Mu R, Wang L. Konjac glucomannan/Pullulan films incorporated with cellulose nanofibrils-stabilized tea tree essential oil Pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Bu N, Sun R, Huang L, Lin H, Pang J, Wang L, Mu R. Chitosan films with tunable droplet size of Pickering emulsions stabilized by amphiphilic konjac glucomannan network. Int J Biol Macromol 2022; 220:1072-1083. [PMID: 36037908 DOI: 10.1016/j.ijbiomac.2022.08.157] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/22/2022] [Accepted: 08/22/2022] [Indexed: 11/05/2022]
Abstract
In this work, chitosan (CS) emulsion films were prepared with grapefruit essential oil (GEO) Pickering emulsions (OGEOs) stabilized by amphiphilic octenyl succinic anhydride (OSA) konjac glucomannan (OSA-KGM) network. The droplet size of emulsion was regulated by altering oil content in OGEOs (10 %, 20 %, 30 % and 40 %, w/w). The structural and physicochemical properties of CS films with tunable emulsion droplets (OGEOs) were investigated. The droplet size of OGEOs increased with the increasing content of GEO. FT-IR revealed that the formation of CS-OGEOs films was attributed to hydrogen bonding. CS-OGEOs films with large droplets presented smoother surface, enhanced water resistance, UV-shielding property, mechanical properties, but increased water vapor permeability (WVP) compared with CS-OGEOs films with small droplets. In addition, CS-OGEOs films with large droplets also presented compact film structure, controlled release of GEO, high efficiency of DPPH free radical scavenging and antibacterial activity. To sum up, incorporation of emulsion droplets was a good strategy for improving the structural and physicochemical properties of CS films.
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Affiliation(s)
- Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Runzhi Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liying Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huanglong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China; Institute of Superlubricity Technology, Research Institute of Tsinghua University in Shenzhen, Shenzhen 518057, China.
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Development of pH-responsive konjac glucomannan/pullulan films incorporated with acai berry extract to monitor fish freshness. Int J Biol Macromol 2022; 219:897-906. [PMID: 35963350 DOI: 10.1016/j.ijbiomac.2022.08.030] [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: 05/31/2022] [Revised: 08/02/2022] [Accepted: 08/06/2022] [Indexed: 11/22/2022]
Abstract
In this work, konjac glucomannan (KGM)-based film reinforced with pullulan (PL) and acai berry extract (ABE) was developed by solvent casting method. The as-prepared films performed pH-sensitive properties, which can be potentially applied for fish freshness detection. Rheology, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM) were used to characterize chemical structure and morphology of ABE-loaded KGM/PL (KP) films (KP-ABE). FT-IR spectrum indicated that hydrogen bond dominated the formation of KP-ABE films. Adding PL contributed to enhanced mechanical properties of KGM film with increased tensile strength (TS) from 21.25 to 50.27 MPa and elongation at break (EAB) from 10.64 to 19.19 %. Incorporating ABE upgraded flexibility, UV-shielding, thermostability, water barrier (decreased Water vapor permeability (WVP) from 2.07 to 1.67 g·mm/m2·day kPa), antioxidant, and antibacterial ability of KP films, but weakened TS. In addition, KP-ABE films can reflect fish freshness in real time through color variability. Therefore, KP-ABE films exhibited potential applications in intelligent food packaging materials.
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