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Kim W, Yiu CCY, Wang Y, Zhou W, Selomulya C. Toward Diverse Plant Proteins for Food Innovation. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024:e2408150. [PMID: 39119828 DOI: 10.1002/advs.202408150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Indexed: 08/10/2024]
Abstract
This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant-based products.
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Affiliation(s)
- Woojeong Kim
- School of Chemical Engineering, UNSW, Sydney, NSW, 2052, Australia
| | | | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW, 2052, Australia
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, 117542, Singapore
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Otchere E, McKay BM, English MM, Aryee ANA. Current trends in nano-delivery systems for functional foods: a systematic review. PeerJ 2023; 11:e14980. [PMID: 36949757 PMCID: PMC10026715 DOI: 10.7717/peerj.14980] [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: 11/11/2022] [Accepted: 02/09/2023] [Indexed: 03/19/2023] Open
Abstract
Background Increased awareness of the relationship between certain components in food beyond basic nutrition and health has generated interest in the production and consumption. Functional foods owe much of their health benefits to the presence of bioactive components. Despite their importance, their poor stability, solubility, and bioavailability may require the use of different strategies including nano-delivery systems (NDS) to sustain delivery and protection during handling, storage, and ingestion. Moreover, increasing consumer trend for non-animal sourced ingredients and interest in sustainable production invigorate the need to evaluate the utility of plant-based NDS. Method In the present study, 129 articles were selected after screening from Google Scholar searches using key terms from current literature. Scope This review provides an overview of current trends in the use of bioactive compounds as health-promoting ingredients in functional foods and the main methods used to stabilize these components. The use of plant proteins as carriers in NDS for bioactive compounds and the merits and challenges of this approach are also explored. Finally, the review discusses the application of protein-based NDS in food product development and highlights challenges and opportunities for future research. Key Findings Plant-based NDS is gaining recognition in food research and industry for their role in improving the shelf life and bioavailability of bioactives. However, concerns about safety and possible toxicity limit their widespread application. Future research efforts that focus on mitigating or enhancing their safety for food applications is warranted.
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Affiliation(s)
- Emmanuel Otchere
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
| | - Brighid M. McKay
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Marcia M. English
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Alberta N. A. Aryee
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
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Sun F, Wang Q, Gao C, Xiao H, Yang N. Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Drusch S, Klost M, Kieserling H. Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101503] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Fernandez-Rodriguez MA, Martín-Molina A, Maldonado-Valderrama J. Microgels at interfaces, from mickering emulsions to flat interfaces and back. Adv Colloid Interface Sci 2021; 288:102350. [PMID: 33418470 DOI: 10.1016/j.cis.2020.102350] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/18/2020] [Accepted: 12/18/2020] [Indexed: 12/22/2022]
Abstract
In this review, we cover the topic of p(NIPAM) based microgels at interfaces, revisiting classical studies in light of the newest ones. In particular, we focus on their use as emulsifiers in the so-called mickering emulsions, i.e. Pickering emulsion stabilized by soft particles. Given the complexity of the experimental characterization and simulation of these soft particles at interfaces, the review is structured in progressive complexity levels, until we reach the highly interesting and promising responsiveness to stimuli of mickering emulsions. We start from the lowest level of complexity, the current understanding of the behavior of single microgels confined at a flat interface. Then, we discuss their collective behavior upon crowding, their responsiveness at interfaces, and their macroscopic properties as microgel films. Once we have the necessary characterization tools, we proceed to discuss the complex and convoluted picture of responsive mickering emulsions. The way is rough, with current controversial and contradicting studies, but it holds promising results as well. We state open questions worth of being tackled by the Soft Matter community, and we conclude that it is worth the trouble of continuing after the master theory of microgel interfacial activity, as it will pave the way to widely adopt responsive mickering emulsions as the worthy Pickering emulsion successors.
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Affiliation(s)
| | - Alberto Martín-Molina
- Department of Applied Physics, University of Granada, Campus de Fuentenueva s/n, 18071 Granada, Spain; Institute Carlos I for Theoretical and Computational Physics, University of Granada, Campus de Fuentenueva s/n, 18071 Granada, Spain
| | - Julia Maldonado-Valderrama
- Department of Applied Physics, University of Granada, Campus de Fuentenueva s/n, 18071 Granada, Spain; Excellence Unit "ModellingNature" (MNat), , University of Granada, Spain.
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Zhang X, Zhang S, Xie F, Han L, Li L, Jiang L, Qi B, Li Y. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:262-271. [PMID: 32627183 DOI: 10.1002/jsfa.10638] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/22/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The adsorption of proteins at oil/water interfaces can reduce interfacial tension and increase emulsion stability. However, emulsions stabilized by soy protein isolate (SPI) are not sufficiently stable. Using SPI as a control, a theoretical basis for the adsorption behavior of mixed SPI and whey protein isolate (WPI) at the oil/water interface was established and the effects of the protein ratio and content on the emulsion stability were studied. RESULTS Compared to SPI solution, SPI-WPI mixed solutions were found to reduce the size distribution of emulsion droplets and significantly improve the emulsion stability. Among the studied protein contents and ratios, the protein content of 0.2 g kg-1 and SPI/WPI mass ratio of 1:9 offered the lowest creaming stability index (15%), the smallest droplet size (278 nm), and the largest absolute value ζ-potential (35 mV), i.e. the emulsion stability was excellent. The largest dilatational modulus (10.08 mN m-1 ), dilatational elasticity (10.01 mN m-1 ), and dilatational viscosity (1.18 mN m-1 ), were observed with a protein content of 0.15 g kg-1 (SPI/WPI ratio of 1:9), along with a high interfacial protein adsorption capacity (47.33%). SPI-WPI complexes form a thick adsorption layer around oil droplets, resulting in an increase of the expansion modulus of the interfacial layer. CONCLUSION SPI-WPI complexes can form a thick adsorption layer around oil droplets, resulting in increased expansion modulus of the interfacial layer, which improves emulsion stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lu Han
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
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Hinderink EBA, Sagis L, Schroën K, Berton-Carabin CC. Behavior of plant-dairy protein blends at air-water and oil-water interfaces. Colloids Surf B Biointerfaces 2020; 192:111015. [PMID: 32416469 DOI: 10.1016/j.colsurfb.2020.111015] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 11/29/2022]
Abstract
Recent work suggests that using blends of dairy and plant proteins could be a promising way to mitigate sustainability and functionality concerns. Many proteins form viscoelastic layers at fluid interfaces and provide physical stabilization to emulsion droplets; yet, the interfacial behavior of animal-plant protein blends is greatly underexplored. In the present work, we considered pea protein isolate (PPI) as a model legume protein, which was blended with well-studied dairy proteins (whey protein isolate (WPI) or sodium caseinate (SC)). We performed dilatational rheology at the air-water and oil-water interface using an automated drop tensiometer to chart the behavior and structure of the interfacial films, and to highlight differences between films made with either blends, or their constituting components only. The rheological response of the blend-stabilized interfaces deviated from what could be expected from averaging those of the individual proteins and depended on the proteins used; e.g. at the air-water interface, the response of the caseinate-pea protein blend was similar to that of PPI only. At the oil-water interface, the PPI and WPI-PPI interfaces gave comparable responses upon deformation and formed less elastic layers compared to the WPI-stabilized interface. Blending SC with PPI gave stronger interfacial layers compared to SC alone, but the layers were less stiff compared to the layers formed with WPI, PPI and WPI-PPI. In general, higher elastic moduli and more rigid interfacial layers were formed at the air-water interface, compared to the oil-water interface, except for PPI.
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Affiliation(s)
- Emma B A Hinderink
- TiFN, P.O. Box 557, 6700 AN, Wageningen, the Netherlands; Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Leonard Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Claire C Berton-Carabin
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
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Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.045] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Tatry MC, Laurichesse E, Perro A, Ravaine V, Schmitt V. Kinetics of spontaneous microgels adsorption and stabilization of emulsions produced using microfluidics. J Colloid Interface Sci 2019; 548:1-11. [DOI: 10.1016/j.jcis.2019.04.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 04/04/2019] [Accepted: 04/06/2019] [Indexed: 12/14/2022]
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Tang CH. Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.012] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Freitas CS, Vericimo MA, da Silva ML, da Costa GCV, Pereira PR, Paschoalin VMF, Del Aguila EM. Encrypted antimicrobial and antitumoral peptides recovered from a protein-rich soybean (Glycine max) by-product. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.01.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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Tang CH. Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility. Crit Rev Food Sci Nutr 2017; 57:2636-2679. [DOI: 10.1080/10408398.2015.1067594] [Citation(s) in RCA: 139] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Chuan-He Tang
- Department of Food Science and Technology, South China University of Technology, Guangzhou, China
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Xiang N, Lyu Y, Zhu X, Bhunia AK, Narsimhan G. Methodology for identification of pore forming antimicrobial peptides from soy protein subunits β-conglycinin and glycinin. Peptides 2016; 85:27-40. [PMID: 27612614 DOI: 10.1016/j.peptides.2016.09.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 08/31/2016] [Accepted: 09/05/2016] [Indexed: 01/07/2023]
Abstract
Antimicrobial peptides (AMPs) inactivate microbial cells through pore formation in cell membrane. Because of their different mode of action compared to antibiotics, AMPs can be effectively used to combat drug resistant bacteria in human health. AMPs can also be used to replace antibiotics in animal feed and immobilized on food packaging films. In this research, we developed a methodology based on mechanistic evaluation of peptide-lipid bilayer interaction to identify AMPs from soy protein. Production of AMPs from soy protein is an attractive, cost-saving alternative for commercial consideration, because soy protein is an abundant and common protein resource. This methodology is also applicable for identification of AMPs from any protein. Initial screening of peptide segments from soy glycinin (11S) and soy β-conglycinin (7S) subunits was based on their hydrophobicity, hydrophobic moment and net charge. Delicate balance between hydrophilic and hydrophobic interactions is necessary for pore formation. High hydrophobicity decreases the peptide solubility in aqueous phase whereas high hydrophilicity limits binding of the peptide to the bilayer. Out of several candidates chosen from the initial screening, two peptides satisfied the criteria for antimicrobial activity, viz. (i) lipid-peptide binding in surface state and (ii) pore formation in transmembrane state of the aggregate. This method of identification of antimicrobial activity via molecular dynamics simulation was shown to be robust in that it is insensitive to the number of peptides employed in the simulation, initial peptide structure and force field. Their antimicrobial activity against Listeria monocytogenes and Escherichia coli was further confirmed by spot-on-lawn test.
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Affiliation(s)
- Ning Xiang
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, United States
| | - Yuan Lyu
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, United States
| | - Xiao Zhu
- Research Computing, Rosen Center for Advanced Computing, Purdue University, West Lafayette, IN 47907, United States
| | - Arun K Bhunia
- Department of Food Science, Purdue University, West Lafayette, IN 47907, United States; Department of Comparative Pathobiology, Purdue University, West Lafayette, IN 47907, United States
| | - Ganesan Narsimhan
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, United States.
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Liu F, Tang CH. Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.024] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Rajendran SRCK, Udenigwe CC, Yada RY. Nanochemistry of Protein-Based Delivery Agents. Front Chem 2016; 4:31. [PMID: 27489854 PMCID: PMC4951518 DOI: 10.3389/fchem.2016.00031] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Accepted: 07/05/2016] [Indexed: 11/13/2022] Open
Abstract
The past decade has seen an increased interest in the conversion of food proteins into functional biomaterials, including their use for loading and delivery of physiologically active compounds such as nutraceuticals and pharmaceuticals. Proteins possess a competitive advantage over other platforms for the development of nanodelivery systems since they are biocompatible, amphipathic, and widely available. Proteins also have unique molecular structures and diverse functional groups that can be selectively modified to alter encapsulation and release properties. A number of physical and chemical methods have been used for preparing protein nanoformulations, each based on different underlying protein chemistry. This review focuses on the chemistry of the reorganization and/or modification of proteins into functional nanostructures for delivery, from the perspective of their preparation, functionality, stability and physiological behavior.
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Affiliation(s)
| | - Chibuike C Udenigwe
- Department of Environmental Sciences, Dalhousie University Truro, NS, Canada
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia Vancouver, BC, Canada
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Characterization of fish oil in water emulsion produced by layer by layer deposition of soy β-conglycinin and high methoxyl pectin. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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