Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios

Milk protein and hyaluronic acid (HA) at different mass ratios were systemically characterized using the Maillard reaction. Combining FTIR and molecular docking results, both conjugates, α-casein-HA (α-CN-HA) and β-lactoglobulin-HA (β-Lg-HA), were prepared via hydrogen-bond interactions. Binding of HA promotes the structural folding of milk proteins and alters their secondary structures. The α-CN-HA and β-Lg-HA conjugates exhibited significantly improved solubility thermal and antioxidant activity. The functional properties of the conjugates were modulated by varying the ratio of milk proteins to HA. The α-CN:HA 1:2 ratio had the highest denaturation temperature (110.1 °C). For β-Lg-HA, the highest denaturation temperature (112.1 °C) was observed at a 1:4 ratio. Antioxidant capacity increased with decreasing HA content; the highest value was observed at a mass ratio of 3:1 for both conjugates. Our findings suggest that Maillard reaction improves the physiological and functional properties of milk proteins and HA conjugates.

Ultrasound-enhanced extraction unlocks superior functional properties and bioactive profles in Fucus vesiculosus proteins: A comprehensive characterization study

This study examined protein extraction from Fucus vesiculosus using both conventional and ultrasound-assisted extraction (UAE) methods, highlighting this seaweed's potential as a sustainable protein source. Both methods achieved optimal protein yields at 6 % alkali concentration, with UAE (43.98 % ± 0.49 %) producing a significantly higher yield compared to conventional extraction (39.29 % ± 1.66 %). UAE produced higher quality techno-functional properties proteins, as evidenced by several key findings. SDS-PAGE analysis showed protein distribution from 10 to 150 kDa, with conventional extraction yielding stronger bands than UAE across major molecular weight regions. Amino acid analysis showed a well-balanced profile with high concentrations of glutamic and aspartic acids and all essential amino acids. UAE significantly enhanced protein functionality by improving solubility across a broader pH range (9.41 % at pH 4 compared to 0.86 % for conventional extraction) and producing smaller, more stable particles (173.61-259.01 nm). Structural analyses using FTIR, fluorescence, and circular dichroism revealed that UAE induced partial protein unfolding and increased β-sheet content, which contributed to improved solubility, interfacial properties, and ultimately enhanced emulsifying and foaming properties. It also yielded higher levels of bioactive compounds, including phenolics (69.75 mg PGE/g) and antioxidants, with enhanced radical scavenging activities. While mineral content was higher in UAE samples, elevated arsenic levels require further investigation. Confocal laser scanning microscopy confirmed UAE's superior extraction efficiency through more uniform distribution of smaller protein particles. These findings demonstrate that UAE offers significant advantages over conventional methods for developing seaweed-based products with enhanced applications in food and pharmaceutical industries.

Formation of low environment-sensitive whey protein isolate-dextran/chondroitin sulfate nanoparticles for cinnamaldehyde encapsulation and food preservation

Cinnamaldehyde is regarded as a secure antibacterial agent for various food matrices, but the volatility and insolubility restrict its application. Biopolymer nanoencapsulation was emerging as an effective tool to address these drawbacks. However, current nanoparticle fabrication methods enabled cinnamaldehyde protection and sustained release only under narrow pH ranges and low ionic strength, failing to provide simultaneous compatibility with the diverse pH and ionic strength variations encountered in complex food systems. Herein, whey protein isolates-dextran/ chondroitin sulfate (WPI-dextran/ChS) nanoparticles applicable to most of the food systems with varied pH (1-10) and salt level (0-2 mol/L) were obtained based on Maillard reaction and heat-induced gelation. Dynamic light scattering, encapsulation efficiency and loading capacity indicated that the nanoparticles prepared from WPI-dextran conjugates with 3-day incubation exhibited relatively better dispersity and loading ability for cinnamaldehyde. Better antioxidant and antibacterial ability were also observed, with DPPH and ABTS radical scavenging rates of 55.08 % and 47.42 %, lipid peroxidation inhibiting activity of 48.24 %, and the antibacterial efficiency of 83 % and 89 % against E. coli and S. aureus, respectively. The excellent performance of cinnamaldehyde-loaded nanoparticles in preservation of sauced pork was corroborated by multiparametric analysis, which showed that the deterioration of sauced pork was significantly retarded.

Fermented insoluble fiber enhances the emulsifying property and bioaccessibility of essential oil emulsion with its whey protein isolate conjugates and chitosan

BACKGROUND

Using polysaccharide-protein conjugates to deliver essential oil has garnered widespread attention in the food industry. In this study, conjugates between insoluble dietary fibers (IDF) from Chenpi pomace and whey protein isolate (WPI) were first improved by fermentation, and then dual-layer Pickering emulsions were prepared by the conjugates and chitosan (CS) using layer-by-layer self-assembly technology and used for Chenpi essential oil (CEO) delivery.

RESULTS

Fermentation was found to enhance the Maillard reaction between IDF and WPI, and the emulsion controlled the release of CEO. Fermented IDF (FIDF) bound more WPI and the grafting degree increased by 54.1%, compared to the original IDF, due to the augmentation of FIDF specific surface area and the exposure of glucose, mannose, and galacturonic acid terminals. Furthermore, FIDF-WPI conjugates exhibited high thermal stability, hydrophobicity, and emulsifying properties, and the CEO-loaded dual-layer emulsions demonstrated uniform droplet size, strong storage stability, and excellent antioxidant activity. This effectively controlled the release of CEO and protected eight CEO components in gastrointestinal digestion, resulting in an increase of 167% in the bioaccessibility of CEO. These results can be attributed to the formation of a compact interfacial film composed of dense hydrophobic FIDF-WPI conjugates around the CEO droplets, the isolating effect of the improved three-dimensional structure formed by the FIDF-WPI-CS complexes, and the electrostatic repulsion between the emulsion droplets.

CONCLUSION

Fermentation can enhance the delivery of CEO in emulsions prepared with IDF-WPI conjugates and CS, and these findings contribute to the development of related functional foods. © 2025 Society of Chemical Industry.

Effect of soybean phosphatidylethanolamine-tamarind gum Maillard conjugate on physicochemical stability of water-in-oil emulsions

Lipid oxidation hinders the development of water-in-oil (W/O) emulsions. This work aimed to determine the impact of soybean phosphatidylethanolamine (SP)/tamarind gum (TG) ratios on interface activity and anti-oxidant capacity of Maillard conjugates (MCs) in W/O emulsions. Results showed that grafting degree of MCs reached maximum with SP/TG ratio at 1:1 (43.5 %). Compared with SP and mixtures, interface activity (larger reduction of interfacial tension) and anti-oxidant capacity of MCs, especially with SP/TG = 1:1, were enhanced. The improvement of interface activity was owing to more stable adsorption at the interface caused by the increase of zeta potential and water contact angle as well as faster interface saturation benefited from broader steric network of TG moiety. The higher DPPH scavenging ability and ferric-reducing antioxidant power of MC were attributed to the combined effects of grafting degree, interface activity and molecule behavior of TG moiety. When the MC was added, the emulsion was observed smaller droplet size (1.3 μm), higher zeta potential (-73.5 mV) and lower contents of primary and secondary oxidation products (decreased by 70.9 % and 78.7 %, respectively). Hence, soybean phosphatidylethanolamine-tamarind gum-Maillard conjugate was effective to improve the physicochemical stability of W/O emulsions.

Maillard reaction conjugates of millet bran globulin and Arabic gum for curcumin encapsulation: Physicochemical characterization, storage stability, and in vitro digestion

In this study, millet bran globulin (MBG) and Arabic gum (AG) conjugates were prepared through the Maillard reaction (MR) and applied to curcumin-loaded Pickering emulsions. The effect of MR on MBG-AG conjugates (MBG-AG con) was evaluated by the degree of grafting (DG), the absorbance of intermediate reactants, and the browning index. The emulsifying properties of MBG-AG con with different DGs were assessed using the emulsifying activity index (EAI) and emulsifying stability index (ESI). Curcumin-loaded Pickering emulsions were prepared using optimized conjugates. Results indicated that MR enhanced the conjugates emulsifying properties, leading to improved emulsion performance. Compared to MBG, the optimized conjugates exhibited approximately 252.3 % and 167.1 % increases in EAI and ESI, respectively. The formation of MBG-AG con was confirmed through polyacrylamide gel electrophoresis, Fourier transform infrared, and fluorescence spectroscopy. Morphological changes before and after MR were observed through scanning electron microscopy. In comparison to MBG-stabilized emulsions, conjugate-stabilized emulsions exhibited smaller droplets, higher curcumin encapsulation efficiency (over 80 %), and better apparent viscosity. During simulated digestion, the bioavailability of curcumin reached 88.67 % in Pickering emulsions stabilized by 5 % conjugates. This study demonstrated the potential application of MBG-AG con prepared via MR in stabilizing Pickering emulsions, providing new theoretical insights into curcumin encapsulation.

Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability

The milk fat globule membrane (MFGM) has been shown to improve probiotic survival in the gastrointestinal tract. However, emulsions stabilized through electrostatic interactions between MFGM and polysaccharides for probiotic encapsulation remain unexplored. This study established optimal conditions for creating MFGM-Pectin (CP) emulsions. At pH 4.0, a MFGM/CP ratio of 1 produced the smallest particle size and the highest zeta potential, ideal for emulsion stabilization. We evaluated the effects of varying complex concentrations and oil phase ratios on emulsion properties. The results indicate that CP significantly affects the apparent viscosity, oxidative stability, centrifugal stability, storage stability, and antioxidant activity of MFGM-CP emulsions. Furthermore, the encapsulation of LGG within the emulsion improved its survival and storage stability in simulated gastrointestinal fluids. These findings suggest that MFGM is a promising material for probiotic encapsulation and provide a foundation for developing MFGM-based products containing probiotics or other active ingredients.

Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil

This study investigated the potential of Maillard reaction products (MRPs) derived from mung bean protein isolate (MBPI) and peach gum (PG) conjugates as wall materials for microencapsulating chia seed oil (CSO). Four formulations (MMRP1%-4%) were prepared using spray-drying and compared to a commercial sample (CMMRP). The MMRP4% formulation exhibited the highest encapsulation yield (91 %) and encapsulation efficiency (96 %), along with favorable physical properties, including a spherical shape and smooth surface. All formulation showed significantly greater stability during storage at 4 °C compared to 25 °C. After 30 days of storage, the MMRP4% formulation exhibited significantly higher oxidative stability, as evidenced by lowest peroxide values (0.3 and 0.24 mEq O2/kg CSO at 4 °C and 25 °C, respectively). Furthermore, the MMRP4% formulation displayed the slowest decrease in DPPH radical scavenging activity, reaching 6.6 % at 4 °C and 10.4 % at 25 °C after 30 days, compared to 14.2 % and 20.9 % for CMMRP samples, correspondingly. Molecular dynamics simulations confirmed the effectiveness of MRPs as encapsulants for CSO. Overall, the results suggest that CSO microencapsulated with MRPs of MBPI-PG can be a valuable addition to various food products for long-term storage.

Controlled lipid digestion in the development of functional and personalized foods for a tailored delivery of dietary fats

In recent decades, obesity and its associated health issues have risen dramatically. The COVID-19 pandemic has further exacerbated this trend, underscoring the pressing need for new strategies to manage weight. Functional foods designed to modulate lipid digestion and absorption rates and thereby reduce the assimilation of dietary fats have gained increasing attention in food science as a potentially safer alternative to weight-loss medications. This review provides insights into controlled lipid digestion and customized delivery of fats. The first section introduces basic concepts of lipid digestion and absorption in the human gastrointestinal tract. The second section discusses factors regulating lipid digestion and absorption rates, as well as strategies for modulating lipid assimilation from food. The third section focuses on applications of controlled lipid digestion in developing personalized foods designed for specific consumer groups, with particular emphasis on two target populations: overweight individuals and infants.

Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion

This research is designed to enhance the physio-chemical properties, constancy, and antioxidant activities of water-in-oil (W/O) emulsions containing chia seed oil (CSO) by utilizing mung bean protein isolate (MBPI)-peach gum (PG) conjugates, which were created through the Maillard reaction (MR), as the emulsifying agents. The emulsions were prepared using MBPI-PG produced through the Maillard reaction (EMRP) at concentrations of 0.5 %, 1 %, and 1.5 %. Another set of emulsions, serving as control samples, was prepared using MBPI-PG without the MR (EC) at the same concentrations. The EMRP samples demonstrated optimum characteristics during storage over 30 days at 25 °C, particularly at 1 % concentration, including the droplet size (176.37 nm), PDI (0.3), zeta potential (-47.52 Mv), quantity of absorbed protein (63.48 %), creaming index (22.99 %), and viscosity compared to EC. The emulsions prepared with MRP exhibited significantly lower POV (1.45 mM/kg oil) and TBARS (59.17 mM/kg oil) formation rates than EC. The EMRP1% formulation displayed the lowest release of antioxidant compounds among all formulations, suggesting low release control during storage. Molecular docking results confirmed that adding EMRP1% to the CSO emulsion significantly improved its quality and stability. This emulsifier could hold significant promise for future advancements in the food industry.

Improving emulsion stability: The role of flaxseed gum in stabilizing bovine bone protein hydrolysates emulsions

The use of natural proteins as emulsifiers in stable emulsion systems has gained attention due to the increasing demand for healthy food products. However, the limited thermal stability and ionic tolerance of BBPH restrict its application in emulsions. This study explores the effects of FG on enhancing the stability of BBPH-based emulsions. FTIR and SEM confirmed that BBPH and FG form complexes through hydrophobic and electrostatic interactions, with increasing FG concentrations leading to higher turbidity and particle size. At 0.4 % FG, emulsions showed the smallest particle size (9.12 μm) and the highest zeta potential (-28.73 mV), indicating optimal interaction. Raman spectroscopy further supported these findings, showing enhanced oil-complex interactions and favorable rheological properties. The emulsions exhibited excellent stability during storage, with a creaming index of 1.786 % after 7 days. Oxidation tests showed low POV (0.596 mg/L) and TBARS (6.24 mg/L) after 15 days. FG also improved resistance to environmental stress, providing theoretical support for the broader use of BBPH in the food industry and highlighting FG's potential in stabilizing protein-based emulsions.

Comparative study of Maillard reaction and blending between soybean protein isolate and soluble soybean polysaccharide: Physicochemical, structure and functional properties

Soybean protein isolate-soluble soybean polysaccharide (SPI-SSPS) complexes and mixtures with varying SPI/SSPS concentration ratios (1: 1, 2:1, 4:1, 8:1) were prepared by Maillard reaction and blending, respectively, and their physicochemical, structure, and functional properties were compared studied. The physical stability of SPI-SSPS complex, which consisted of CN and CS bonds, was better than that of the SPI/SSPS mixture with electrostatic interactions and hydrogen bonds, and both were superior SPI alone. The complex with SPI/SSPS concentration ratio of 8:1 had the highest grafting degree (33.25 %) and a more ordered structure, making its solubility and emulsifying property lower than the SPI/SSPS mixture; however, the physical and thermal stability of the SPI-SSPS complex was higher than that of the SPI and SPI/SSPS mixture. In particular, the SPI-SSPS complex with a high grafting degree showed a higher thermal denaturation temperature (194.06 °C). This study aimed to provide effective modification methods to utilize soybean processing by-products by modifying soybean protein isolate with soluble soybean polysaccharide.

Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol

In this study, biotin esterified debranched starch (Bio-DBS) nanoparticles with different molecular weights were prepared to improve the stability and antioxidant activity of resveratrol. The molecular weights of branched starch (DBS3, DBS9 and DBSp) determined by high-performance size-exclusion chromatography (HPSEC) were 3306, 3696, and 4688, respectively. Biotin was covalently coupled to DBS through the esterification reaction as a new material to prepare nanoparticles. The morphology, particle size, and loading capacity of Bio-DBS nanoparticles were all related to the molecular weights of DBS. The 1H NMR results indicated that there was a hydrogen bonding interaction between Bio-DBS and resveratrol, which contributed to the photochemical and antioxidant activity of resveratrol in the nanoparticles. The highest encapsulation efficiency (78.9 %) and loading capacity (15.78 %) of resveratrol were observed in Bio-DBS3 nanoparticles. Additionally, the cell viability was over 80 % when the concentration of Bio-DBS3 reached to 200 μg/mL. The Bio-DBS nanoparticles significantly improved the thermal stability, photostability, and antioxidant properties of resveratrol. Therefore, the Bio-DBS nanoparticles prepared in this study can be used as a promising carrier to improve the stability and antioxidant activity of resveratrol and may have potential applications in oral delivery.

Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization

A few protein- and polysaccharide-based particles have shown promising potential as stabilizers in multi-phase food systems. By incorporating polymer-based particles and modifying the wettability of colloidal systems, it is possible to create particle-stabilized emulsions with excellent stability. A Pickering emulsifier (AGMs) with better emulsifying properties was obtained by the Maillard reaction between acid-hydrolysed agar and gelatin. Laser confocal microscopy imaging revealed that AGMs particles can be used as solid emulsifiers to produce a typical O/W Pickering emulsion, with AGMs adsorbing onto the droplet surface to form a dense interfacial layer. Cryo-scanning electron microscopy analysis showed that AGMs self-assembled into a three-dimensional network structure, which prevented droplets aggregation through strong spatial site resistance, contributing to emulsion stabilization. These emulsions exhibited stability within a pH range of 1 to 11, NaCl concentrations not exceeding 300 mM, and at temperatures below 80 °C. The most stable emulsion oil-water ratio was 6:4 at a particle concentration of 0.75 % (w/v). AGMs-stabilized Pickering emulsion was utilized to create a semi-solid mayonnaise as a replacement for hydrogenated oil. Rheological analysis demonstrated that low-fat mayonnaise stabilized with AGMs exhibited similar rheological behavior to traditional mayonnaise, offering new avenues for the application of Pickering emulsions in the food industry.

Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application

Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However, excessive fat consumption poses a significant risk for chronic ailments such as obesity, hypercholesterolemia, and cardiovascular disease. Therefore, the development of green, healthy, and stable protein-based emulsion gel as an alternative to traditional fats represents a novel approach to designing low-fat food. This paper reviews the emulsification behavior of proteins from different sources to gain a comprehensive understanding of their potential in the development of emulsion gels with fat-analog properties. It further investigates the emulsifying potential of protein combined with diverse substances. Then, the mechanisms of protein-stabilized emulsion gels with fat-analog properties are discussed, mainly involving single proteins, proteins-polysaccharides, as well as proteins-polyphenols. Moreover, the potential applications of protein emulsion gels as fat analogues in the food industry are also encompassed. By combining natural proteins with other components such as polysaccharides, polyphenols, or biopolymers, it is possible to enhance the stability of the emulsion gels and improve its fat-analog texture properties. In addition to their advantages in protecting oil oxidation, limiting hydrogenated oil intake, and delivering bioactive substances, protein-based emulsion gels have potential in food 3D printing and the development of specialty fats for plant-based meat.

Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate

Peanut protein isolate (PPI) has high nutritional value, but its poor function limits its application in the food industry. In this study, peanut protein isolate was modified by enzymatic hydrolysis combined with glycation. The structure, emulsification and interface properties of peanut protein isolate hydrolysate (HPPI) and dextran (Dex) conjugate (HPPI-Dex) were studied. In addition, the physicochemical properties, rheological properties, and stability of the emulsion were also investigated. The results showed that the graft degree increased with the increase of Dex ratio. Fourier transform infrared spectroscopy (FTIR) confirmed that the glycation of HPPI and Dex occurred. The microstructure showed that the structure of HPPI-Dex was expanded, and the molecular flexibility was enhanced. When the ratio of HPPI to Dex was 1:3, the emulsifying activity and the interface pressure of glycated HPPI reached the highest value, and the emulsifying activity (61.08 m2/g) of HPPI-Dex was 5.28 times that of PPI. The HPPI-Dex stabilized emulsions had good physicochemical properties and rheological properties. In addition, HPPI-Dex stabilized emulsions had high stability under heat treatment, salt ion treatment and freeze-thaw cycle. According to confocal laser scanning microscopy (CLSM), the dispersion of HPPI-Dex stabilized emulsions was better after 28 days of storage. This study provides a theoretical basis for developing peanut protein emulsifier and further expanding the application of peanut protein in food industry.

The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review

The potato has recently attracted more attention as a promising protein source. Potato proteins are commonly extracted from potato fruit juice, a byproduct of starch production. Potato proteins are characterized by superior techno-functional properties, such as water solubility, gel-forming, emulsifying, and foaming properties. However, commercially isolated potato proteins are often denatured, leading to a loss of these functionalities. Extensive research has explored the influence of different conditions and techniques on the emulsifying capacity and stability of potato proteins. However, there has been no comprehensive review of this topic yet. This paper aims to provide an in-depth overview of current research progress on the emulsifying capacity and stability of potato proteins and peptides, discussing research challenges and future perspectives. This paper discusses genetic diversity in potato proteins and various methods for extracting proteins from potatoes, including thermal and acid precipitation, salt precipitation, organic solvent precipitation, carboxymethyl cellulose complexation, chromatography, and membrane technology. It also covers enzymatic hydrolysis for producing potato-derived peptides and methods for identifying potato protein-derived emulsifying peptides. Furthermore, it reviews the influence of factors, such as physicochemical properties, environmental conditions, and food-processing techniques on the emulsifying capacity and stability of potato proteins and their derived peptides. Finally, it highlights chemical modifications, such as acylation, succinylation, phosphorylation, and glycation to enhance emulsifying capacity and stability. This review provides insight into future research directions for utilizing potato proteins as sustainable protein sources and high-value food emulsifiers, thereby contributing to adding value to the potato processing industry.

The effect of octenyl succinic anhydride-modified chitosan coating on DHA-loaded nanoemulsions: Physichemical stability and in vitro digestibility

Octenyl succinic anhydride-modified chitosan (OSA-CS) was synthesized and applied as a coating material to enhance the stability of docosahexaenoic acid (DHA)-loaded nanoemulsion. Due to the presence of the positively charged OSA-CS coating, the nanoemulsion exhibited a high positive zeta potential and two different layers. Compared with natural CS-coated nanoemulsion, OSA-CS-coated nanoemulsion showed improved storage stability (physical and chemical stability) and stability against environmental stresses (ionic strengths, temperatures and pH). Besides, OSA-CS-coated nanoemulsion protected encapsulated DHA from simulated gastric fluid damage better than that of natural CS-coated nanoemulsion, suggesting that OSA-CS-coated nanoemulsion had the potential to deliver more DHA into the small intestine. In conclusion, based on the comparison of two coating materials, natural chitosan and OSA-CS, it was found that the encapsulated nutrient was better protected by the OSA-CS coating. Such a finding will provide insights to broaden the application of modified chitosan in food delivery systems.

Innovative Encapsulation Strategies for Food, Industrial, and Pharmaceutical Applications

Bioactive metabolites obtained from fruits and vegetables as well as many drugs have various capacities to prevent or treat various ailments. Nevertheless, their efficiency, in vivo, encounter many challenges resulting in lower efficacy as well as different side effects when high doses are used resulting in many challenges for their application. Indeed, demand for effective treatments with no or less unfavorable side effects is rising. Delivering active molecules to a particular site of action within the human body is an example of targeted therapy which remains a challenging field. Developments of nanotechnology and polymer science have great promise for meeting the growing demands of efficient options. Encapsulation of active ingredients in nano-delivery systems has become as a vitally tool for protecting the integrity of critical biochemicals, improving their delivery, enabling their controlled release and maintaining their biological features. Here, we examine a wide range of nano-delivery techniques, such as niosomes, polymeric/solid lipid nanoparticles, nanostructured lipid carriers, and nano-emulsions. The advantages of encapsulation in targeted, synergistic, and supportive therapies are emphasized, along with current progress in its application. Additionally, a revised collection of studies was given, focusing on improving the effectiveness of anticancer medications and addressing the problem of antimicrobial resistance. To sum up, this paper conducted a thorough analysis to determine the efficacy of encapsulation technology in the field of drug discovery and development.

Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability

This study investigated the grafting chlorogenic acid (CA) onto myosin, utilizing various techniques including conventional method, ultrasound, microwave, and combination of ultrasound and microwave (UM). The grafting efficiency was as follows: conventional method < microwave < ultrasound < UM. The UM technique manifested the highest CA-binding capacity (80.26 μmol/g myosin) through covalent bonding, and a much shorter time was required for conjugation than conventional method. The conjugation of polyphenol significantly increased the solubility of myosin with reduced aggregation behavior, which was accompanied by structural alterations from ordered structures (α-helix and β-sheet) to disordered forms. The emulsion stabilized by UM-myosin-CA conjugate exhibited the most homogeneous microstructure with favorable creaming stability. Moreover, the resulting emulsion presented strong oxidation resistance and storage stability. These results illustrate the promising potential of employing CA-grafted myosin, especially when processed using the UM technique, in the development of highly efficient emulsifiers.

Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems

Oxidative damage refers to the harm caused to biological systems by reactive oxygen species such as free radicals. This damage can contribute to a range of diseases and aging processes in organisms. Moreover, oxidative deterioration of lipids is a serious problem because it reduces the shelf life of food products, degrades their nutritional value, and produces reaction products that could be toxic. Antioxidants are effective compounds for preventing lipid oxidation, and synthetic antioxidants are frequently added to foods due to their high effectiveness and low cost. However, the safety of these antioxidants is a subject that is being discussed in the public more and more. Synthetic antioxidants have been found to have potential negative effects on health due to their ability to accumulate in tissues and disrupt natural antioxidant systems. During thermal processing and storage, foods containing reducing sugars and amino compounds frequently produce Maillard reaction products (MRPs). Through the chelation of metal ions, scavenging of reactive oxygen species, destruction of hydrogen peroxide, and suppression of radical chain reaction, MRPs exhibit excellent antioxidant properties in a variety of food products and biological systems. Also, the capacity of MRPs to chelate metals makes them as a potential inhibitor of the enzymatic browning in fruits and vegetables. In this book chapter, the methods used for the evaluation of antioxidant activity of MRPs are provided. Moreover, the antioxidant and antibrowning activities of MRPs in food and biological systems is discussed. MRPs can generally be isolated and used as commercial preparations of natural antioxidants.

Fabrication of high-preformance emulsifier from conjugating maltodextrin onto myofibrillar protein peptide with microwave- ultrasound synergy

In this study, we systematically investigated the emulsifying capabilities of myofibrillar protein (MP)- and MP peptide (MPP)-based conjugates synthesized through intensification techniques: water bath (WB), microwave, ultrasound, and the combined ultrasound-microwave (UM) methods. Compared with WB, microwave, and ultrasound treatments, the combined UM treatment greatly promoted the glycation reaction because ultrasound and microwave mutually reinforced modification effects. The resultant conjugate structure tended to unfold with more flexible conformation and homogeneous morphology. Moreover, the emulsifying properties of conjugates developed with single and combined ultrasound-assisted glycation displayed substantial improvement, and pre-hydrolysis further enhanced these performances, as observed in the Principal Component Analysis as well. Remarkably, MPP grafted by maltodextrin with the assistance of a combined UM field produced the smallest and most uniform emulsion system, positioning it as the most efficient emulsifier among all the fabricated glycoconjugates. Our study highlighted the potential of synergistically applying ultrasound and microwave techniques to develop a well-performance glycation with an ideal conjugate structure, in which they would be associated into a strong film that provided the robust physical barrier, creaming stability, heat retention, and oxidation resistance. These findings offered a basis for better utilizing complex ultrasonic technology to develop novel and improved MP-based food products.

Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives

Whey proteins are a major group of dairy proteins with high potential for various food based applications. Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit specific applications. This review summarizes the recent advances in the modifications of whey proteins using chemical, physical, and enzymatic methods and their combinations as well as the modification effects on the physicochemical properties. The uses of these modified whey proteins in emulsion based food and beverage systems are described. The limitations in the studies summarized are critically discussed, while future research directions are suggested on how to better utilize whey proteins for emulsion based uses through modifications.

Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis

In this study, we investigated the emulsifying properties and stabilisation mechanisms of low-salt type emulsions stabilised by MP-base conjugates prepared via the Maillard reaction between DX and MP peptides (MPP). Mild hydrolysis by Alcalase promoted a well-controlled Maillard reaction in dry conditions. Combining hydrolysis and Maillard reaction caused the dissociation and unfolding of highly aggregated MP structures; the ordered secondary structure was lost and the hydrophobic residue was exposed. The MPP-DX conjugates greatly improved the emulsifying ability and stability in the low-salt system; the resulting emulsion exhibited a small droplet size and homogeneous microstructure with desirable storage stability. Further, the glycation products were found to effectively suppress gravity-induced creaming. The MPP-DX glycoconjugate developed with 5% DG, exhibiting strongest flocculation and creaming stability, was determined as the optimal emulsifying agent for low-salt type emulsions. These findings provide a theoretical basis for developing low-salt meat products and/or emulsion-based foods.

Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating

The purpose of this work was to use a controlled wet-heating process to promote Maillard reaction (MR) between grass pea protein (GPPI) and xanthan gum (XG), and then analyse structural, functional and antioxidant properties of the conjugate (GPPI-XGCs). During heating, the degree of glycation of all conjugated samples was raised (up to 37.43 %) and, after heating for 24 h, the lightness of the samples decreased by 24.75 %. Circular dichroism showed changes in secondary structure with lower content of α-helix and random coil in conjugates. XRD patterns showed that MR destroyed the crystalline structure of the protein. In addition, Lys and Arg content of the produced conjugates decreased by 16.94 % and 6.17 %, respectively. Functional properties including foaming capacity and stability were increased by 45.17 % and 37.17 %, and solubility reached 98.88 %, due to the protein unfolding driven by MR. GPPI-XGCs showed significantly higher antioxidant activities with maximum ABTS-RS value of 49.57 %. This study revealed how MR can improve GPPI's properties, which can aid the food industry in producing a wide range of plant-based foods. Especially, among other characteristics, the foaming properties were significantly improved and the final product can be introduced as a promising foaming agent to be used in food formulation.

Development and evaluation of anti-reflux functional-oral suspension raft composed of sodium alginate-mung bean protein complex

This study aimed to develop a sodium alginate (Na alginate) and mung bean protein (MBP) raft complex to improve gastric reflux symptoms. Na alginate and MBP complexes with different ratios (1:1, 2:1, and 3:1, respectively) were used for raft formulations through a wet Maillard reaction. Structural properties of raft strength, reflux resistance, intrinsic fluorescence emission spectroscopy, and Fourier transform infrared spectroscopy (FTIR) were investigated for rafts. The suspension 1:1 Na alginate/MBP with 0 h Maillard reaction time exhibited the lowest sedimentation volume among the suspensions. In contrast, 3:1 Na alginate/MBP with 6 h Maillard reaction time showed the highest sedimentation volume. Based on the results, the 3:1 Na alginate/MBP rafts had the best results, and the results were within acceptable limits. Functional properties, including antioxidant properties, the Helicobacter pylori inhibition assay, the pancreatic lipase inhibition assay, and angiotensin-converting enzyme (ACE) inhibition, were investigated for rafts. The Na alginate/MBP raft has similar characteristics to Gaviscon syrup and can be used for obesity, Helicobacter pylori infection, high blood pressure, and gastric reflux.

Starch digestion retarded by wheat protein hydrolysates with different degrees of hydrolysis

Wheat protein hydrolysates (WPH) were prepared by pepsin hydrolysis for 30, 60, and 120 min (WPH₃₀, WPH₆₀, and WPH₁₂₀). The mixed system of rice starch and WPH was hydrothermally treated to explore the effect of WPH with different degrees of hydrolysis on starch digestion. WPH reduced the first-order rate coefficient (k) of starch digestion. Especially, WPH₃₀ reduced the k value the most and formed the highest slowly digestible starch content due to the entanglement of starch chains and long-chain peptides. WPH₆₀ and WPH₁₂₀ with more hydrophobic peptides and polar amino acids than WPH₃₀ tended to form hydrogen bonds with starch molecules due to less steric hindrance. Particularly, the complexation of WPH₆₀ promoted the formation of dense aggregate structure and hindered the enzymatic hydrolysis of starch to a certain extent, thereby increasing the resistant starch content. These findings provide significant guidance for the preparation of hypoglycemic reformed food.

Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions

Recently, increasing studies have shown that the functional properties of proteins, including emulsifying properties, antioxidant properties, solubility, and thermal stability, can be improved through glycation reaction under controlled reaction conditions. The use of glycated proteins to stabilize hydrophobic active substances and to explore the gastrointestinal fate of the stabilized hydrophobic substances has also become the hot spot. Therefore, in this review, the effects of glycation on the structure and function of food proteins and the physical stability and oxidative stability of protein-stabilized oil/water emulsions were comprehensively summarized and discussed. Also, this review sheds lights on the in vitro digestion characteristics and edible safety of emulsion stabilized by glycated protein. It can further serve as a research basis for understanding the role of structural features in the emulsification and stabilization of glycated proteins, as well as their utilization as emulsifiers in the food industry.

Structure, thermal stability, and in vitro digestibility of rice starch-protein hydrolysate complexes prepared using different hydrothermal treatments

In this study, rice starch-protein hydrolysate (WPH-S) complexes with high resistant starch (RS) content were prepared by heat-moisture treatment (HMT) and annealing (ANN). The effects of different hydrothermal treatments on the structure and thermal stability of the WPH-S complexes and their relationship with starch digestibility were further discussed. The results showed that RS contents of ANN-WPH-S complexes (35.09-40.26 g/100 g) were higher than that of HMT-WPH-S complexes (24.15-38.74 g/100 g). Under hydrothermal treatments, WPH decreased the hydrolysis kinetic constant (k) of starch form 4.07 × 10^-2-4.63 × 10^-2 min^-1 to 3.29 × 10^-2-3.67 × 10^-2 min^-1. HMT and ANN promoted hydrogen bonding between WPH and starch molecules, thus increasing the molecular size of starch. In addition, the shear stability of WPH-S mixture was improved with the hysteresis loop area decreased after HMT/ANN treatments, resulting in a more stable structure. Most importantly, the hydrothermal treatment made the scatterers of WPH-S complexes denser and the surface smoother. Especially after ANN treatment, the WPH₆₀-S complex formed a denser aggregate structure, which hindered the in vitro digestion of starch to a certain extent. These results enrich our understanding of the regulation of starch digestion by protein hydrolysates under different hydrothermal treatments and have guiding significance for the development of foods with a low glycemic index.

OSA-starch stabilized EPA nanoliposomes: preparation, characterization, stability and digestion in vitro and in vivo

OSA-starch stabilized EPA nanoliposomes (OSA-EPA-NLs) were prepared by thin film rehydration/dispersion method. The physical properties and morphology of OSA-EPA-NLs were characterized. The best formulated sample was used to measure the storage stability and oxidative properties of EPA under different environmental stresses and to determine release and absorption of OSA-EPA-NLs in vitro and in vivo. The results showed that the encapsulation efficiency of OSA-EPA-NLs was 84.61%. All samples were relatively stable under different environmental stresses, and the release rate of EPA in simulated intestine stage (89.87%) was higher than that in the simulated gastric stage (5.86%). The areas under the EPA concentration-time curve of OSA-EPA-NLs group and EPA-NLs group through in vivo study were 0.42 and 0.32, respectively, which indicated that OSA-starch could improve the stability of EPA nanoliposomes and enhance EPA bioavailability in the form of ethyl esters.

Structure, chemical stability and antioxidant activity of melanoidins extracted from dark beer by acetone precipitation and macroporous resin adsorption

Melanoidins contribute to the sensory and functional properties of dark beers. The structure, stability, and antioxidant activity of acetone precipitation extracted melanoidins (APE-M) and macroporous resin adsorption extracted melanoidins (MAE-M) from dark beer were investigated. The structural properties of melanoidins were characterized using Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD), scanning electron microscopy (SEM), and the solution storage stability, thermal behavior and antioxidant activity of melanoidins in dark beers were evaluated. MAE-M revealed more sophisticated structures than APE-M, including more concrete characteristics of Maillard reaction (MR) products in FTIR (1550-1500 cm-1), more ordered secondary structure in CD spectra, and thinner slices as well as more microspheres in SEM. The solution storage stability assay showed that certain factors, including 55 °C, 5 % v/v ethanol, UV light, and H2O2 solution, accelerated the degradation of melanoidins. The moderate extraction process of MAE-M performed a minor enthalpy change (-92.28 Jg-1) in the DSC-TG test than that of APE-M (-319.41 Jg-1). Furthermore, the ABTS and DPPH radical scavenging activities and the FRAP assay demonstrated that the antioxidant activity of MAE-M was almost twice that of APE-M. In general, MAE was more effective in extracting beer melanoidins while maintaining its accurate structure and profitable antioxidant activity than APE.

Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

This paper reports the production of O/W high internal phase emulsions (HIPEs) using protein-anionic polysaccharide Maillard conjugates. First, Maillard conjugates were prepared from soy protein isolate (SPI) or sodium caseinate (SC) proteins and Alyssum homolocarpum seed gum (AHSG) or kappa-carrageenan (kC) polysaccharides. The conjugation process was confirmed and monitored by UV spectrophotometry, Fourier transform infrared, circular dichroism, fluorescence spectroscopies, and differential scanning calorimetry. Under the optimized reaction conditions, SC-AHSG conjugates exhibited the highest glycation degree and emulsifying properties. Next, HIPEs were made using the optimized conjugates, and their microstructure, droplet size, and physical stability were evaluated. The emulsion stabilized by SC-AHSG conjugate had the lowest mean droplet size (363.07 ± 34.56 nm), orderly-packed oil droplets with monomodal distribution, the highest zeta potential (-27.70 ± 0.70 mV), high storage stability (no creaming or oil-off) and was ultra-stable against environmental stresses. Results of this research are helpful for development of emulsion-based foods with novel functionality.

Recent Advances in Macroporous Hydrogels for Cell Behavior and Tissue Engineering

Hydrogels have been extensively used as scaffolds in tissue engineering for cell adhesion, proliferation, migration, and differentiation because of their high-water content and biocompatibility similarity to the extracellular matrix. However, submicron or nanosized pore networks within hydrogels severely limit cell survival and tissue regeneration. In recent years, the application of macroporous hydrogels in tissue engineering has received considerable attention. The macroporous structure not only facilitates nutrient transportation and metabolite discharge but also provides more space for cell behavior and tissue formation. Several strategies for creating and functionalizing macroporous hydrogels have been reported. This review began with an overview of the advantages and challenges of macroporous hydrogels in the regulation of cellular behavior. In addition, advanced methods for the preparation of macroporous hydrogels to modulate cellular behavior were discussed. Finally, future research in related fields was discussed.

Zein/pullulan complex colloidal particle-stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion

BACKGROUND

Polymethoxylated flavones (PMFs) show multiple biological functions, while their high hydrophobicity leads to a low bioaccessibility and limits their wide applications. The design of a reasonable food-grade drug delivery system is an effective strategy to improve the low bioaccessibility of PMFs. In this study, sinensetin, tangeretin and nobiletin were encapsulated in Pickering emulsions stabilized by zein/pullulan complex colloidal particles (ZPPs), and the protection effect and in vitro digestion were characterized.

RESULTS

Rheological analysis revealed that ZPP-Pickering emulsion loading with PMFs maintained a strong gel-like network structure. Moreover, the ability to scavenge free radicals of PMFs was improved by the emulsion delivery system. The antioxidant activity of PMFs encapsulated in Pickering emulsion was positively correlated with the oil volume fraction (φ). ZPP-Pickering emulsion loading with PMFs can effectively delay lipid oxidation, and the φ (70%) of Pickering emulsion showed the most pronounced effects, in which the lipid hydroperoxide content and malondialdehyde content decreased by 64.3% and 38.3% after 15 days of storage, compared with the bulk oil group, respectively. The bioaccessibility of the three PMFs has been increased by ZPP-Pickering emulsion simultaneously and it presented the highest values as its φ was 50%, in which the bioaccessibility of sinensetin, tangeretin and nobiletin increased by 2.5, 3.2 and 3.9 times, compared with the bulk oil group, respectively.

CONCLUSION

Pickering emulsion stabilized by ZPPs is an excellent nutrient delivery system for delivering three PMFs simultaneously and imparting functional properties to bioactive delivery systems. © 2022 Society of Chemical Industry.

Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex

A cannabidiol (CBD)-loaded oil-in-water emulsion stabilized by a whey protein (WP)-maltodextrin (MD) conjugate and rosmarinic acid (RA) complex was fabricated, and its stability characteristics were investigated under various environmental conditions. The WP-MD conjugates were formed via dry-heating. The interaction between WP and MD was assessed by browning intensity, reduced amount of free amino groups, the formation of high molecular weight components in sodium dodecyl sulfate-PAGE, and changes in secondary structure of whey proteins. The WP-MD-RA noncovalent complex was prepared and confirmed by fluorescence quenching and Fourier-transform infrared spectroscopy spectra. Emulsions stabilized by WP, WP-MD, and WP-RA were used as references to evaluate the effect of WP-MD-RA as a novel emulsifier. Results showed that WP-MD-RA was an effective emulsifier to produce fine droplets for a CBD-loaded emulsion and remarkably improved the pH and salt stabilities of emulsions in comparison with WP. An emulsion prepared with WP-MD-RA showed the highest protection of CBD against UV and heat-induced degradation among all emulsions. The ternary complex kept emulsions in small particle size during storage at 4°C. Data from the current study may offer useful information for designing emulsion-based delivery systems which can protect active substance against environmental stresses.

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates their incorporation into different pharmaceutical products and food matrices; however, the selection of environmentally friendly emulsifiers is a great challenge. Four formulations of the following solid particles: Gum Arabic, HI-CAP^®100 starch, and phosphorylated waxy maize starch, were selected to prepare avocado oil Pickering emulsions. Two of the formulations have the same composition, but one of them was emulsified by rotor-stator homogenization. The rest of the emulsions were emulsified by combining rotor-stator plus ultrasound methods. The protective effect of mixed particle emulsifiers in avocado oil encapsulated by spray drying was based on the efficiency of encapsulation. The best results were achieved when avocado oil was emulsified with a mixture of phosphorylated starch/HI-CAP^®100, where it presented the highest encapsulation efficiency.

Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways

The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher browning intensity and DPPH radical scavenging ability in comparison with GPP-B. Moreover, the CLA emulsion formed by GPP-A exhibited a lower creaming index, average particle size, primary and secondary oxidative products, in comparison with GPP-B-loaded emulsion. However, the GPP-A-loaded emulsion showed a higher absolute potential and fraction of interfacial adsorption than that of the CLA emulsion formed by GPP-B. Therefore, the CLA emulsion formed by GPP-A exhibited stronger stabilities in comparison with the GPP-B-loaded emulsion. These results suggested that GPP-A showed an emulsification-based delivery system for embedding CLA to avoid the loss of biological activities. Additionally, the development of CLA emulsions could exert its physiological functions and prevent its oxidation.

Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide

Recently, there has been a great interest in enhancing the emulsifying properties of soy protein isolate (SPI) by Maillard reaction. As a commonly-used grafting polysaccharide, pectin has proved useful in modifying proteins. However, effects of its structural characteristics on conjugation are still not fully understood. To address this problem, we employed alkaline or/and enzymatic treatments to modify pectin and obtained three modified samples. Structural characteristics of pectin, including the molecular weight, degree of methoxylation and acetylation, and monosaccharide compositions were measured. When conjugated with SPI, pectin with lower molecular weight and less main chains induced higher conjugate yield. Fluorescence intensity and surface hydrophobicity of all conjugates markedly reduced compared to the original SPI, suggesting a more loosened protein structure after Maillard reaction. In this study, the enzymolysis pectin proved an optimum grafting polysaccharide considering the simple preparation procedures and the highest emulsifying properties of its resulting conjugates.