1
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Tu J, Li C, Yang J, Brennan C, Zhu B. New discovery of the coalescence kinetics of sesame oil droplets under a high internal phase: A highly efficient oil extraction technique. Food Chem 2024; 444:138527. [PMID: 38309080 DOI: 10.1016/j.foodchem.2024.138527] [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: 10/31/2023] [Revised: 01/07/2024] [Accepted: 01/18/2024] [Indexed: 02/05/2024]
Abstract
Traditional pressing is of low efficiency (< 80 %). A highly efficient sesame oil extraction technique was discovered via micro-hydration of sesame paste (φ = ∼ 75 %) and then agitation with a yield of ∼ 95 %. However, the extraction mechanism is still unknown. To uncover this, microscopic imaging was used, and it found that agitation progressively increased the droplet size of micro-hydrated paste (φ = 74.5 %) from an initial size of < 4 μm. As agitated for 20 min, almost 85 % (v/v) of oil was over 20 μm, which was linearly and positively correlated (R2 > 0.96) with oil yield. Increase in droplet size was due to droplet compression, film rupture, and droplet coalescence. The coalescence frequency based on agitation time followed an exponent curve (R2 > 0.97). This coalescence might be related to the decreased water relaxation time and increased paste viscosity. This study, for the first time, found the oil droplet coalescence in hydrated sesame paste (φ = 74.5 %) during agitation, thereby successfully extracting oil at room temperature. The findings of this work can be a starting point for research on micro-hydration extraction for oil-containing materials from a packing density of oil droplets point view.
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Affiliation(s)
- Juncai Tu
- Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Cungang Li
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Juan Yang
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Charles Brennan
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Beiwei Zhu
- Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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2
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Wang Y, Yang Y, Xu L, Qiu C, Jiao A, Jin Z. Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch. Food Chem 2024; 440:138233. [PMID: 38142551 DOI: 10.1016/j.foodchem.2023.138233] [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: 07/17/2023] [Revised: 12/01/2023] [Accepted: 12/16/2023] [Indexed: 12/26/2023]
Abstract
There is an increasing demand for stable, highly viscoelastic, and printable emulsion gels based on pea protein (PeaP) as a substitute for animal fat. In this article, a simple pH modulation strategy was applied to regulate high internal phase (HIPE) gels prepared from PeaP and hydroxypropyl starch (HPS). The results showed that the interfacial tension of PeaP decreased from 11.9 to 7.1 mN/m at 5% PeaP and from 9.9 to 6.3 mN/m at 10% PeaP with increasing pH from 7 to 11. The incorporation of HPS improved the strength and physical stability of the HIPE gel. HIPE gels showed the best three-dimensional printing ability at pH 11. The main mechanism of HIPE gels at pH 3 was hydrophobic interaction, while electrostatic interaction dominated at pH 7, 9, and 11. This study may provide insights into the development of PeaP-based HIPE gels as a printable fat alternative.
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Affiliation(s)
- Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Liangyun Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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3
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Abker AM, Xia Z, Hu G, Fu X, Zhang Y, Jin Y, Ma M, Fu X. Using salted egg white in steamed bread: Impact on functional and structural characteristics. Food Chem 2024; 454:139609. [PMID: 38795615 DOI: 10.1016/j.foodchem.2024.139609] [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: 01/16/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 05/28/2024]
Abstract
Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads. Findings revealed that SEW notably enhanced the bread's volume and texture, with a 20% inclusion significantly boosting water retention and rheological properties, albeit reducing bread's lightness. In addition, the H-bond absorption band intensity in the Fourier transform infrared spectroscopy (FTIR) analysis showed increased peak intensities with higher SEW levels, indicative of protein structure alterations. X-ray diffraction confirmed the presence of an amylose-lipid complex. Scanning electron microscope (SEM) and Confocal laser scanning microscope (CLSM) imaging depicted a smooth, consistent protein network with SEW addition. Consumer sensory evaluation responded favourably to the SEW15 steamed bread, suggesting its potential for food industry application. Overall, the study considers SEW an effective ingredient for improving steamed bread quality.
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Affiliation(s)
- Adil M Abker
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Institute for Agro-Industries, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan
| | - Zhijun Xia
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xiaowen Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yixin Zhang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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4
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Zhang W, Meng L, Lv X, Wang L, Zhao P, Wang J, Zhang X, Chen J, Wu Z. Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin-Dextran Conjugates. Foods 2024; 13:1246. [PMID: 38672918 PMCID: PMC11049361 DOI: 10.3390/foods13081246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/14/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
A reliable strategy for improving the stability and shelf life of protein-stabilized systems is by covalently attaching the protein onto a polysaccharide. In this study, ovalbumin (OVA) was modified with dextran (DEX) of different molecular weights by the Maillard reaction, and was used to enhance the stability of emulsions loaded with resveratrol. The surface hydrophobicity, thermal stability, and FT-IR spectroscopy of the OVA-DEX conjugates were evaluated. The results showed that the surface hydrophobicity of OVA decreased, while the thermal stability of OVA was significantly improved after DEX covalent modification. The OVA-DEX1k-stabilized emulsion exhibited high encapsulation efficiency of resveratrol, with the value of 89.0%. In addition, OVA-DEX was considerably more effective in droplet stabilization against different environmental stresses (heat, pH, and ionic strength). After 28 days of storage at 25 °C, the OVA-stabilized emulsion showed faster decomposition of resveratrol, whereas the OVA-DEX-conjugate-stabilized emulsion had approximately 73% retention of resveratrol. Moreover, the antioxidant activity of resveratrol-loaded emulsions stabilized by OVA-DEX was higher during storage under different temperatures. These results proved that the OVA-DEX conjugates had the potential to form stable, food-grade emulsion-based delivery systems against environmental stresses, which strongly supports their potential in the field of food and biomedical applications.
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Affiliation(s)
- Wen Zhang
- Correspondence: (W.Z.); (Z.W.); Tel.: +86-151-2261-5896 (Z.W.)
| | | | | | | | | | | | | | | | - Zijian Wu
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China (J.W.)
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5
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Melchior S, Carini E, Gigliotti M, Ciuffarin F, Marino M, Innocente N, Nicoli MC, Calligaris S. Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study. Curr Res Food Sci 2024; 8:100724. [PMID: 38617093 PMCID: PMC11015334 DOI: 10.1016/j.crfs.2024.100724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/19/2024] [Accepted: 03/25/2024] [Indexed: 04/16/2024] Open
Abstract
The capacity of monoglyceride (MG) gelled emulsions (MEs) in protecting probiotic cells of Lacticaseibacillus rhamnosus against stresses suffered during food processing, storage, and human digestion has been recently demonstrated. These findings open new perspectives on the possible participation of probiotics in the stabilization of emulsion structure. To unravel this aspect, rheological analysis and Low-Field 1H NMR investigations were performed on MEs having different aqueous phases (water or skimmed milk) and stored for increasing time (1 and 14 days) at 4 °C. Loaded and unloaded samples were considered. Results highlighted that probiotics initially hindered the ability of MG to self-assemble in the multiphase environment, interacting in some way with MG crystalline lamellar structure, as confirmed by rheological and 1H NMR analysis. During storage, an increase of proton compartmentation was observed in loaded MEs indicating the role of probiotics in stabilizing MG structure at a molecular level. Such a result was more evident when the system was composed of milk, suggesting that the presence of milk-native components (i.e., lactose, proteins, and minerals) favored the cell-structure interactions. Such preliminary results could open new perspectives in considering probiotic cells as having an active role in the stabilization of food structure.
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Affiliation(s)
- Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, Parma, Italy
| | - Marcello Gigliotti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, Parma, Italy
| | - Francesco Ciuffarin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
| | - Marilena Marino
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
| | - Nadia Innocente
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
| | - Maria Cristina Nicoli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
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6
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Cheng D, Guo Y, Du L, Khan I, Liu R, Chang M. Regulate structure and properties of κ-carrageenan/konjac glucomannan composite hydrogel by filling effects of Quillaja saponin-stabilized solid lipid nanostructure. Int J Biol Macromol 2023; 253:127090. [PMID: 37758107 DOI: 10.1016/j.ijbiomac.2023.127090] [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: 07/25/2023] [Revised: 09/21/2023] [Accepted: 09/24/2023] [Indexed: 10/03/2023]
Abstract
κ-Carrageenan/konjac glucomannan (κ-CA/KGM) composite hydrogels often fail to meet industrial requirements due to their low gel strength and poor mechanical properties, while solid lipid nanoparticles are potential materials to address this challenge due to their good biocompatibility. In the study, we propose using Quillaja saponin-stabilized solid lipid nanoparticle (QSLN) as nanofillers to enhance properties of κ-carrageenan/konjac glucan (κ-CA/KGM) composite hydrogels, and with emphasis on the effect of QSLN filling concentration on the structure and properties of composite hydrogels and the possible mechanisms were investigated. The best performance of QSLN-filled composite hydrogels was achieved at the QSLN concentration of 2.4 %. QSLN was uniformly distributed in the hydrogel matrix and formed electrostatic interactions and hydrogen bonding interactions with the matrix at an appropriate filling level, which enhanced the textural and rheological properties of the hydrogel greatly. In addition, the results of low-field NMR experiments showed that the filling of QSLN reduced the water mobility by enhancing the entanglement of polymer chains in the hydrogel matrix, which improved the freeze-thaw stability and regulated the swelling and deswelling behavior of the composite hydrogel. However, with the increasing of QSLN filling concentration, the above improvements were weakened by the depletion of van der Waals interactions due to the large amount of QSLN aggregation and the weakening of electrostatic interaction. In turn, the hydrogel was found to modulate the crystalline behavior of QSLN by X-ray diffraction and differential scanning calorimeter monitoring. Overall, the optimal synergistic effect between structure and properties could be achieved when the QSLN filling concentration was 2.4 %. These results provide a basis for the development of products that require excellent gel properties and structure.
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Affiliation(s)
- Dekun Cheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yiwen Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Imad Khan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ruijie Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ming Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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7
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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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8
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Lu Y, Hou R, Shao S, Li J, Yu N, Nie X, Meng X. In-depth potential mechanism of combined demulsification pretreatments (isopropanol ultrasonic pretreatments and Ca 2+ flow additions) during aqueous enzymatic extractions of Camellia oils. Food Chem 2023; 414:135681. [PMID: 36827778 DOI: 10.1016/j.foodchem.2023.135681] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 02/03/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023]
Abstract
Emulsification is the practical limitation of aqueous enzymatic extractions of Camellia oils. This study aimed to investigate the influence and demulsification mechanisms of isopropanol ultrasonic pretreatments and Ca2+ additions on aqueous enzymatic extractions of Camellia oils. Combining isopropanol ultrasonic pretreatments with Ca2+ flow additions obtained the highest free oil recovery (78.03 %) and lowest emulsion content (1.5 %). Results indicated that the superior demulsification performance originated from the decrease in emulsion stabilities and formations. First, demulsification pretreatments reduced the oil (14.69 %) and solid (13.21 %) fractions in emulsions to decrease the stability of as-formed emulsions. Meanwhile, isopropanol ultrasonic pretreatments extracted tea saponins (0.38 mg/mL) and polysaccharides (0.23 mg/mL), while Ca2+ combined with protein isolates (5.82 mg/mL), tea saponins (7.48 mg/mL) and polysaccharides (0.78 mg/mL) to form precipitates and reduce emulsion formation. This work could promote the practical application of aqueous enzymatic extractions of Camellia oils and enlighten the rise of advanced demulsification pretreatments.
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Affiliation(s)
- Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Rongrong Hou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Shengxin Shao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Jialing Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
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9
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Xu E, Niu R, Lao J, Zhang S, Li J, Zhu Y, Shi H, Zhu Q, Chen Y, Jiang Y, Wang W, Yin J, Chen Q, Huang X, Chen J, Liu D. Tissue-like cultured fish fillets through a synthetic food pipeline. NPJ Sci Food 2023; 7:17. [PMID: 37149658 PMCID: PMC10164169 DOI: 10.1038/s41538-023-00194-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Accepted: 04/21/2023] [Indexed: 05/08/2023] Open
Abstract
Tissue-like cultured meats of some livestock have successfully been established by different approaches. However, the production of a structure similar to fish fillets is still challenging. Here, we develop tissue-like cultured fish fillets by assembly of large yellow croaker muscle fibers and adipocytes with 3D-printed gel. Inhibition of Tgf-β and Notch signals significantly promoted myogenic differentiation of piscine satellite cells (PSCs). The mixture of fish gelatin and sodium alginate combined with a p53 inhibitor and a Yap activator supported PSC viability and proliferation. Based on the texture of fish muscle tissue, a 3D scaffold was constructed by gelatin-based gel mixed with PSCs. After proliferation and differentiation, the muscle scaffold was filled with cultured piscine adipocytes. Finally, tissue-like fish fillets with 20 × 12 × 4 mm were formed, consisting of 5.67 × 107 muscles and 4.02 × 107 adipocytes. The biomanufacture of tissue-like cultured fish fillet here could be a promising technology to customize meat production with high fidelity.
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Affiliation(s)
- Enbo Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang University, Hangzhou, 310028, China
| | - Ruihao Niu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
| | - Jihui Lao
- College of Life Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Shengliang Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
| | - Jie Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
| | - Yiyuan Zhu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
| | - Huimin Shi
- State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang University, Hangzhou, 310028, China
- Key Laboratory of 3D Printing Process and Equipment of Zhejiang Province, School of Mechanical Engineering, Zhejiang University, Hangzhou, 310058, China
| | - Qingqing Zhu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
| | - Yijian Chen
- College of Life Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Yuyan Jiang
- College of Life Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
| | - Jun Yin
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang University, Hangzhou, 310028, China
- Key Laboratory of 3D Printing Process and Equipment of Zhejiang Province, School of Mechanical Engineering, Zhejiang University, Hangzhou, 310058, China
| | - Qihe Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China
| | - Xiao Huang
- College of Life Sciences, Zhejiang University, Hangzhou, 310058, China.
- Key Laboratory for Cell and Gene Engineering of Zhejiang Province, Department of Ophthalmology, Sir Run Run Shaw Hospital, Zhejiang University School of Medicine, Key Laboratory for Corneal Diseases Research of Zhejiang Province, Hangzhou, 310058, China.
| | - Jun Chen
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China.
- College of Life Sciences, Zhejiang University, Hangzhou, 310058, China.
- MOE Key Laboratory of Biosystems Homeostasis & Protection and Innovation Center for Cell Signaling Network, Zhejiang University, Hangzhou, 310058, China.
- Cancer Center, Zhejiang University, Hangzhou, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314102, China.
- State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang University, Hangzhou, 310028, China.
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10
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Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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11
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Zhang R, Zhang Y, Yu J, Gao Y, Mao L. Enhanced freeze-thawing stability of water-in-oil pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels. Carbohydr Polym 2023; 312:120814. [PMID: 37059542 DOI: 10.1016/j.carbpol.2023.120814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 03/09/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023]
Abstract
This study developed water-in-oil (W/O) Pickering emulsions stabilized by ethylcellulose (EC) nanoparticles and EC oleogels, which presented significantly improved freeze-thawing (F/T) stability. Microstructural observation suggested EC nanoparticles were distributed at the interface and within the water droplets, and the EC oleogel trapped oil in the continuous phase. Freezing and melting temperatures of water in the emulsions with more EC nanoparticles were lowered and the corresponding enthalpy values were reduced. F/T led to lower water binding capacity but higher oil binding capacity of the emulsions, compared to the initial emulsions. Low field-nuclear magnetic resonance confirmed the increased mobility of water but decreased mobility of oil in the emulsions after F/T. Both linear and nonlinear rheological properties proved that emulsions exhibited higher strength and higher viscosity after F/T. The widened area of the elastic and viscous Lissajous plots with more nanoparticles suggested the viscosity and elasticity of emulsions were increased.
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Affiliation(s)
- Ruoning Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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12
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Li J, Zhang H. Efficient fabrication, characterization, and in vitro digestion of aerogel-templated oleogels from a facile method: Electrospun short fibers. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108185] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Shu X, Wei Y, Luo X, Liu J, Mao L, Yuan F, Gao Y. κ-Carrageenan/konjac glucomannan composite hydrogel filled with rhamnolipid-stabilized nanostructured lipid carrier: Improvement of structure and properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Shi H, Li J, Xu E, Yang H, Liu D, Yin J. Microscale 3D printing of fish analogues using soy protein food ink. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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15
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Song Z, Yang Y, Chen F, Fan J, Wang B, Bian X, Xu Y, Liu B, Fu Y, Shi Y, Zhang X, Zhang N. Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze-Thaw Stability of Pickering Emulsion. Foods 2022; 11:foods11244018. [PMID: 36553760 PMCID: PMC9778241 DOI: 10.3390/foods11244018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/15/2022] Open
Abstract
There is growing interest in enhancing the freeze-thaw stability of a Pickering emulsion to obtain a better taste in the frozen food field. A Pickering emulsion was prepared using a two-step homogenization method with soybean protein and maltose as raw materials. The outcomes showed that the freeze-thaw stability of the Pickering emulsion increased when prepared with an increase in soybean protein isolate (SPI) and maltose concentration. After three freeze-thaw treatments at 35 mg/mL, the Turbiscan Stability Index (TSI) value of the emulsion was the lowest. At this concentration, the surface hydrophobicity (H0) of the composite particles was 33.6 and the interfacial tension was 44.34 mN/m. Furthermore, the rheological nature of the emulsions proved that the apparent viscosity and viscoelasticity of Pickering emulsions grew with a growing oil phase volume fraction and concentration. The maximum value was reached in the case of the oil phase volume fraction of 50% at a concentration of 35 mg/mL, the apparent viscosity was 18 Pa·s, the storage modulus of the emulsion was 575 Pa, and the loss modulus was 152 Pa. This research is significant for the production of freeze-thaw resistant products, and improvement of protein-stabilized emulsion products with high freeze-thaw stability.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | - Na Zhang
- Correspondence: ; Tel.: +86-137-0451-7698
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16
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Li L, Wang W, Sun J, Chen Z, Ma Q, Ke H, Yang J. Improved properties of polyvinyl alcohol films blended with aligned nanocellulose particles induced by a magnetic field. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Yu J, Li D, Wang LJ, Wang Y. Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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18
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Souza EM, Ferreira MR, Soares LA. Pickering emulsions stabilized by zein particles and their complexes and possibilities of use in the food industry: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107781] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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20
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Effects of tannic acid interfacial absorption on the physicochemical stability of algal oil-loaded emulsions and inhibition of fishy off-flavor. Food Chem 2022; 403:134381. [DOI: 10.1016/j.foodchem.2022.134381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 09/16/2022] [Accepted: 09/19/2022] [Indexed: 11/19/2022]
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21
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Fabrication of aerogel-templated oleogels from alginate-gelatin conjugates for in vitro digestion. Carbohydr Polym 2022; 291:119603. [DOI: 10.1016/j.carbpol.2022.119603] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/16/2022] [Accepted: 05/06/2022] [Indexed: 11/19/2022]
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22
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Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin. Gels 2022; 8:gels8080499. [PMID: 36005100 PMCID: PMC9407265 DOI: 10.3390/gels8080499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 08/06/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed to investigate the effect of camellia saponin (CS) on the structural characteristics, texture properties, rheological properties, and thermal stability of camellia oil body-based oleogel (COBO). In addition, the formation mechanism of COBO was further studied in terms of the microstructure and texture of freeze-dried products, the mobility of hydrogen protons, and the conformation and structure changes of oleosin. The texture and rheological properties of the oleogels were found to be gradually improved with the incorporation of CS. This was attributed to the CS-induced enhancement of oil body interfacial film. CS was likely to bind to oleosin via hydrogen bonding and hydrophobic interactions, thereby forming a thick CS-oleosin complex interface, which was revealed by the oleosin fluorescence quenching and an increase in the ordered structure (α-helix). The composite interface could resist the crystallization damage and air disturbance caused by solidification and sublimation of water during freeze-drying, resulting in a denser and more uniform three-dimensional gel structure to trap the liquid oil, which could be explained by the decreased mobility of hydrogen protons in oleogel. The work offers a new proposal and theoretical basis for the development of saponin-enhanced oleogels using non-thermal processing.
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23
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The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Guo J, Cui L, Huang Y, Meng Z. Spirulina platensis protein isolate nanoparticle stabilized O/W Pickering emulsions: Interfacial adsorption and bulk aggregation. Food Res Int 2022; 161:111815. [DOI: 10.1016/j.foodres.2022.111815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/29/2022] [Accepted: 08/18/2022] [Indexed: 11/04/2022]
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25
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Zhang S, Chen H, Geng F, Peng D, Xie B, Sun Z, Chen Y, Deng Q. Natural oil bodies from typical oilseeds: Structural characterization and their potentials as natural delivery system for curcumin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107521] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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26
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Zhong Y, Cai Q, Huang Q, Lu X. Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Zhang S, Yin F, Zheng L, Zheng X, Yang Y, Xiao D, Ai B, Sheng Z. Steam‐exploded camellia (
Camellia oleifera
Abel.) seed protein improves the stability of camellia seed oil emulsions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shanying Zhang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
- College of Food Science and Engineering Hainan University Haikou 570228 China
| | - Fengman Yin
- College of Life Sciences Hainan University Haikou 570228 China
| | - Lili Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Xiaoyan Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Yang Yang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Dao Xiao
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Binling Ai
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Zhanwu Sheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
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28
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3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Hammami MA, Kanj MY, Giannelis EP. Monitoring the Early Stages of Formation of Oil-Water Emulsions Using Flow Cytometry. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:62-71. [PMID: 34958229 DOI: 10.1021/acs.langmuir.1c01847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Characterization of complex oil emulsions is critical yet challenging both in science and in many industrial applications. Here we demonstrate for the first time the use of flow cytometry as a fast method for characterizing complex, polydisperse oil-water emulsions. Owing to our interest in understanding how the presence of specific ions might affect the properties of oil-water emulsions including size, polydispersity, and complexity, we present a systematic study of oil emulsions in deionized water and various brines of different ionic strength. Forward scatter (FSC) and side scatter (SSC) intensities associated with detailed statistics were judiciously combined to provide a better understanding of these complex systems. We find that the type and concentration profiles of ions around the oil droplets affect significantly the properties of the emulsion. Weakly hydrated cations NH4+ and Ca2+ appear to be more effective in screening the charge of oil droplets compared to the monovalent Na+ and divalent Mg2+ ions, respectively. As a result, coalescence and formation of larger droplets are seen in the case of NH4Cl and CaCl2 compared to NaCl and MgCl2, respectively. In addition, weakly hydrated anions such as Cl- can come closer to the oil surface and, thus, decrease the effective screening that the Na+ ions provide as compared to SO42- ions, which leads to more stable emulsions in NaCl compared to Na2SO4. In addition to these specific findings, the work demonstrates the utility of the technique as a new tool for characterizing oil emulsions in a wide spectrum of fields ranging from food to oil and gas applications.
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Affiliation(s)
- Mohamed Amen Hammami
- Department of Materials Science and Engineering, College of Engineering, Cornell University, Ithaca, New York 14853, United States
| | - Mazen Y Kanj
- Center for Integrative Petroleum Research (CIPR), College of Petroleum Engineering & Geosciences, King Fahd University of Petroleum & Minerals, Dhahran, KSA 31261, Saudi Arabia
| | - Emmanuel P Giannelis
- Department of Materials Science and Engineering, College of Engineering, Cornell University, Ithaca, New York 14853, United States
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30
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Liu C, Wang X. The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6407-6416. [PMID: 33969885 DOI: 10.1002/jsfa.11311] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/27/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The properties and stability of emulsion rely greatly on the emulsification method and emulsifier. In this study, different emulsification methods (high-speed homogenization, ultrasonic treatment and their combination) were employed for the preparation of emulsions stabilized by soybean protein isolate (SPI) and soy lecithin (SLT) at three ratios. The microstructure, hydrodynamic average diameter, ζ-potential, creaming stability and low-field nuclear magnetic resonance relaxation behaviors of emulsions were investigated. RESULTS The results indicated that the influence of emulsification method was closely related to the ratio of SPI/SLT. Overall, the SPI-SLT-stabilized emulsion treated by ultrasound showed better stability and uniformity, while the combined treatment of high-speed homogenization and ultrasound was helpful in improving the uniformity and stability of SPI-stabilized Pickering emulsion. However, the SLT-stabilized emulsions all exhibited worse uniformity in terms of particle size distribution and polydispersity index. CONCLUSION These results will be helpful for selecting an appropriate emulsification method and emulsifier to improve the stability of emulsions. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Conghui Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xin Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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31
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Song T, Xiong Z, Shi T, Monto AR, Yuan L, Gao R. Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions. Gels 2021; 7:gels7040166. [PMID: 34698201 PMCID: PMC8544383 DOI: 10.3390/gels7040166] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 10/05/2021] [Accepted: 10/11/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, soluble soybean polysaccharides (SSPS) were employed together with multifrequency ultrasound to fabricate zein nanocomposites which were conducive to enhancing the stability of high internal phase emulsions (HIPEs). Compared with non-ultrasonic treated zein colloidal particle samples (132.23 ± 0.85 nm), the zein nanoparticles samples induced by dual-frequency ultrasound exhibited a smaller particle size (114.54 ± 0.23 nm). Furthermore, the particle size of the zein composite nanoparticles (256.5 ± 4.81) remarkably increased with SPSS coating, consequently leading to larger fluorescence intensity together with lower zeta-potential (-21.90 ± 0.46 mv) and surface hydrophobicity (4992.15 ± 37.28). Meanwhile, zein-SSPS composite nanoparticles induced by DFU showed remarkably enhanced thermal stability. Fourier transform infrared (FTIR) spectroscopy and Circular dichroism (CD) spectroscopy were also used to characterize zein-SSPS composite nanoparticles. The results confirmed that DFU combined with SSPS treatment significantly increased β-sheets (from 12.60% ± 0.25 b to 21.53% ± 0.37 c) and reduced α-helix content (34.83% ± 0.71 b to 23.86% ± 0.66 a) remarkably. Notably, HIPEs prepared from zein-SSPS nanocomposites induced by dual-frequency simultaneous ultrasound (DFU) at 40/60 kHz showed better storage stability. HIPEs stabilized by DFU induced zein-SSPS nanoparticles exhibited higher storage modulus (G') and loss modulus (G″), leading to lower fluidity, together with better stability contributing to the water-binding capacity and three-dimensional (3D) network structure of the HIPEs emulsion. The findings of this study indicate that this method can be utilized and integrated to further extend the application of zein and SSPS and explore HIPEs.
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Affiliation(s)
- Teng Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- College of Life Science, Anhui Normal University, Wuhu 241000, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- Correspondence: (L.Y.); (R.G.); Tel.: +86-511-887-802-01 (Y.L. & R.G.)
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- Correspondence: (L.Y.); (R.G.); Tel.: +86-511-887-802-01 (Y.L. & R.G.)
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32
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Huang L, Wang X. Rapid and sensitive detection of Bisphenol A in water by LF-NMR based on magnetic relaxation switch sensor. Microchem J 2021. [DOI: 10.1016/j.microc.2020.105911] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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33
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Jiang Q, Zhang M, Mujumdar AS. Novel evaluation technology for the demand characteristics of 3D food printing materials: a review. Crit Rev Food Sci Nutr 2021; 62:4669-4683. [PMID: 33523706 DOI: 10.1080/10408398.2021.1878099] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
As a recently developed way of food manufacturing - 3D printing - is bringing about a revolution in the food industry. Rheological and mechanical properties of food material being printed are the determinants of their printability. Therefore, it is important to analyze the requirements of different 3D printing technologies on material properties and to evaluate the performance of the printed materials. In this review, the printing characteristics and classification of food materials are discussed. The four commonly used 3D printing techniques e.g. extrusion-based printing, selective sintering printing (SLS), binder jetting, and inkjet printing, are outlined along with suitable material characteristics required for each printing technique. Finally, recent technologies for evaluation of 3D printed products including low field nuclear magnetic resonance (LF-NMR), computer numerical simulation, applied reference material, morphological identification, and some novel instrumental analysis techniques are highlighted.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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