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Liu Z, Xu M, Zhou S, Wang J, Huang Z. Enhancing the Thermal Stability of Zein Particle-Stabilized Aeratable Emulsions Through Genipin-Protein Cross-Linking and Its Possible Mechanism of Action. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3707-3718. [PMID: 38268446 DOI: 10.1021/acs.jafc.3c07770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2024]
Abstract
Protein particle-stabilized emulsions often lack thermal stability, impacting their industrial use. This study investigated the effects of genipin (GP)-zein cross-linked particles with varying GP-to-protein weight ratios (0/0.02/0.1:1) on emulsion thermal stability. Enhanced stability was observed at the GP level of 0.1. Heat treatment increased the covalent cross-linking in raw particles and emulsions. Isolated particles from heated emulsions grew in size (micrometer scale) with higher GP levels, unlike heated raw particles (nanoscale). GP-protein cross-linking reduced the droplet-droplet and particle-emulsifier interactions in the heated emulsion. Spectroscopic analysis and electrophoresis revealed that GP-zein cross-linking increased protein structural stability and inhibited nondisulfide and non-GP cross-linking reactions in heated emulsions. The GP-zein bridges between particles at the oil-water interface create strong connections in the particle layer (shell), referred to as "particle-shell locking", enhancing the thermal stability of emulsion significantly. This insight aids the future design of protein-particle-based emulsions, preserving properties like aeratability during thermal processing.
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Affiliation(s)
- Zelong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
| | - Meiyu Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
| | - Zhaoxian Huang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
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Ahmed R, Ul Ain Hira N, Wang M, Iqbal S, Yi J, Hemar Y. Genipin, a natural blue colorant precursor: Source, extraction, properties, and applications. Food Chem 2024; 434:137498. [PMID: 37741231 DOI: 10.1016/j.foodchem.2023.137498] [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: 04/28/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 09/25/2023]
Abstract
Natural cross-linkers are extensively employed due to their low toxicity and biocompatibility benefits. Genipin acts as a precursor for producing blue colorants. The formation of these colorants involves the cross-linking reaction between genipin and primary amines present in amino acids, peptides, and proteins. Genipin is extracted from Gardenia jasminoides and Genipa americana. This article explains the cross-linking mechanism of genipin with proteins/polysaccharides to provide an overall understanding of its properties. Furthermore, it explores new sources of genipin and innovative methodologies to make the genipin recovery process efficient. Genipin increases food products' texture, gel strength, stability, and shelf life. The antibacterial, anti-inflammatory, and antioxidant properties of chitosan, gelatin, alginate, and hyaluronic acid increased after genipin cross-linking. Lastly, drawbacks, toxicity, and directions regarding the genipin cross-linking have also been addressed. The review article covers how to recover and cross-link genipin with biopolymers for industrial applications.
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Affiliation(s)
- Rizwan Ahmed
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
| | - Noor Ul Ain Hira
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Mingwei Wang
- State-Key Laboratory of Chemical Engineering and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Shahid Iqbal
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Jiang Yi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China.
| | - Yacine Hemar
- School of Natural Sciences, Massey University, Private Bag 11 222. Palmerston North, 4442, New Zealand
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