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Feng L, Li M, Dai Z, Xu Y, Zhang Z, Zhang M, Yu D, Li D. 3D printed emulsion gels stabilized by whey protein isolate/polysaccharide as sustained-release delivery systems of β-carotene. Carbohydr Polym 2025; 355:123429. [PMID: 40037721 DOI: 10.1016/j.carbpol.2025.123429] [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: 10/31/2024] [Revised: 02/19/2025] [Accepted: 02/20/2025] [Indexed: 03/06/2025]
Abstract
The low bioaccessibility of β-carotene limits its application in the food field. 3D printed emulsion gels stabilized by whey protein/polysaccharide were constructed in our previous study, and the stability of β-carotene was improved. However, the release behaviour and bioaccessibility of β-carotene have not been thoroughly explored. This study aimed to explore the effects of different charged polysaccharides on the release and bioaccessibility of β-carotene from 3D printed delivery systems and to analyze their relationship with protein secondary structure. The results showed that the printed systems induced by adding xanthan gum (anionic) had lower degree of hydrolysis (DH) of protein and release of free fatty acids (FFAs), and lower β-carotene release and bioaccessibility. The printed systems induced by adding guar gum (neutral), locust bean gum (neutral) and gum arabic (anionic) exhibited higher DH of protein and release of FFAs (>91 %), higher β-carotene release (>93 %) and bioaccessibility (>30 %). The release of β-carotene from the printed systems during digestion conformed to the logistic model, with frame erosion and Fickian diffusion being main mechanisms. The digestibility, β-carotene release and bioaccessibility of the printed systems were positively correlated with β-turn content. The printed system with guar gum had the highest β-carotene bioaccessibility (33.95 %).
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Affiliation(s)
- Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
| | - Ming Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Zhuqing Dai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Yayuan Xu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Zhongyuan Zhang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Dongxing Yu
- Shanghao Biotech Co., Ltd., 266700 Qingdao, Shandong, China
| | - Dajing Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China.
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2
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Li M, Wang X, Shi T, Zhang X, Xiong Z, Jin W, Monto AR, Yuan L, Gao R. Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties. Food Chem 2025; 468:142514. [PMID: 39721483 DOI: 10.1016/j.foodchem.2024.142514] [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: 08/13/2024] [Revised: 11/04/2024] [Accepted: 12/14/2024] [Indexed: 12/28/2024]
Abstract
To investigate the effects of β-carotene on the gelling and digestion properties of surimi gels and the underlying molecular mechanisms, the gel properties, moisture distribution, rheological properties, secondary structure and microstructure were determined at different β-carotene concentrations (0 % ∼ 0.1 %). The results indicated that β-carotene levels from 0.02 % to 0.06 % were positively correlated with gel properties, and the storage modulus (G') gradually increased during heating. This was attributed primarily to the conversion of α-helix to β-sheet structures and the intensification of hydrophobic interactions, resulting in a more compact microstructure. Most importantly, at an additional level of 0.06 %, the digestibility did not significantly decrease with increasing gel properties. Moreover, the antioxidant activity of the hybrid gels subjected to gastrointestinal digestion was also enhanced. The present study provides a theoretical foundation for incorporating β-carotene into surimi which will provide more nutritious products.
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Affiliation(s)
- Mengzhe Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Xin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Xiaoli Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Wengang Jin
- Bio-Resources Key Laboratory of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong 723001, PR China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Bio-Resources Key Laboratory of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong 723001, PR China.
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3
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Zhang R, Liu J, Zheng Z, Cao S, Yan Z, Zhang Y, Zhang T, Liu X. Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement. Food Chem 2025; 465:142082. [PMID: 39571440 DOI: 10.1016/j.foodchem.2024.142082] [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: 08/14/2024] [Revised: 11/04/2024] [Accepted: 11/14/2024] [Indexed: 12/18/2024]
Abstract
This study investigated the effects of differential modification of the structural flexibility of egg white protein (EWP) by different polyphenols, which in turn enhanced the oral processing properties and fat perception of EWP-based double network emulsion gel (DNEG). After modification with polyphenols, the skeleton of gel became more delicate, which improved the hardness and cohesion of DNEG. This transformation was attributed to the shift from hydrophobic interactions to hydrogen and covalent bonds. Notably, proanthocyanidins (PC) effect was better, which resulted in a 58.5 % increase in oral wettability and a more appropriate oral tribological performance (0.53). Besides, DNEG increased fatty taste perception via the "ball bearing" effect as a fat substitute in sausage. In summary, this study could enhance the refined design of gels and provide ideas for improving the fatty taste of low-fat, healthy foods.
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Affiliation(s)
- Renzhao Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhiyuan Zheng
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Sijia Cao
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhaohui Yan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yudan Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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4
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Hu Y, Sun Y, Zeng X, Zhou C, Xia Q, Pan D, Wu Z, Huang M, Yan H. Enhanced interfacial stabilization of high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexation. Food Res Int 2025; 203:115903. [PMID: 40022410 DOI: 10.1016/j.foodres.2025.115903] [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: 11/22/2024] [Revised: 01/30/2025] [Accepted: 01/31/2025] [Indexed: 03/03/2025]
Abstract
The interfacial complexation between goose liver protein (GLP) and oily dispersed curcumin in impacting the protein interfacial dynamics and high internal phase emulsions (HIPEs) stabilization was validated. Results from surface hydrophobicity, size, atomic force microscopy, and fluorescence quenching showed that pre-ultrasonication (100 W, 300 W and 500 W) conduced to pronounced heterogeneous hydrophobic interaction that elevated GLP adsorption and association at the interface. The synergistic curcumin complexation with medium ultrasonication (300 W+Cur) maximized GLP interfacial deposition and elasticity (11.58 and 32.80 mN/m for π10800 and Ed) due to most sufficient GLP unfolding. The HIPE for 300 W+Cur gave the highest network intersection with densely packed droplets from the lowest D [4,3] (38.17 ± 0.20 μm) while highest oil holding (91.91 %) and rheological stability. Turbiscan stability index, TBARS and fatty acid profile suggested that the 300 W+Cur displayed also the highest physiochemical stability (40 °C, 7 days) via sufficient oil enclosure and networking, as was also the case when oil polarity varied. This study reported firstly that the HIPEs stabilization could be tuned by interfacial GLP-curcumin complexation affinity (i.e., through protein pre-ultrasonication), which could potentiate GLP based HIPEs with tailored rheological and mechanical properties for applications.
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Affiliation(s)
- Yangyang Hu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, PR China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, PR China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, PR China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, PR China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, PR China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, PR China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, PR China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, PR China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, PR China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, PR China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, PR China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, PR China.
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, PR China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, PR China.
| | - Ming Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hongbing Yan
- Hangzhou Dakang Pickled Food, Co., Ltd. Hangzhou, 310020, PR China
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Zou Q, Zheng Y, Liu Y, Luo L, Chen Y, Ran G, Liu D. Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage. Gels 2024; 10:643. [PMID: 39451296 PMCID: PMC11506983 DOI: 10.3390/gels10100643] [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: 09/06/2024] [Revised: 10/01/2024] [Accepted: 10/07/2024] [Indexed: 10/26/2024] Open
Abstract
The use of plant-derived emulsified gel systems as fat substitutes for meat products has always been an important direction in the development of healthy foods. In this study, a composite matrix emulsion gel was prepared with soy protein isolate (SPI) and different concentrations of cassia bean gum (CG), and then the selected emulsion gel was applied to meat sausage as a fat substitute to explore its stability. Our results showed that the hardness, chewiness, viscosity, shear stress, and G' and G″ moduli of the emulsion gel increased considerably with the cassia bean gum concentration, the thickness of the emulsion gel increased, and the pore size decreased. The gel strength of the 1.75% CG/SPI emulsion gel was the highest, which was 586.91 g. The elasticity was 0.94 mm, the masticability was 452.94 mJ, and the water-holding capacity (WHC) was 98.45%. Then, the 1.75% CG/SPI emulsion gel obtained via screening was applied as a fat substitute in meat sausage. With an increase in the substitution amount, the cooking loss, emulsification stability, pH, color difference, texture, and antioxidant activity of the meat sausage before and after freezing and thawing increased first and then decreased. The indexes of meat sausage with 50% fat replacement were not considerably different from those of full-fat meat sausage. This study can provide a theoretical basis for the application of plant-derived emulsified gel systems as fat substitutes in meat sausage.
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Affiliation(s)
- Qiang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Q.Z.); (Y.Z.); (Y.L.); (L.L.); (Y.C.); (G.R.)
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yuhan Zheng
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Q.Z.); (Y.Z.); (Y.L.); (L.L.); (Y.C.); (G.R.)
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yudie Liu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Q.Z.); (Y.Z.); (Y.L.); (L.L.); (Y.C.); (G.R.)
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Linghui Luo
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Q.Z.); (Y.Z.); (Y.L.); (L.L.); (Y.C.); (G.R.)
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yuyou Chen
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Q.Z.); (Y.Z.); (Y.L.); (L.L.); (Y.C.); (G.R.)
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Guilian Ran
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Q.Z.); (Y.Z.); (Y.L.); (L.L.); (Y.C.); (G.R.)
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Dayu Liu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Q.Z.); (Y.Z.); (Y.L.); (L.L.); (Y.C.); (G.R.)
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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6
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Lu Y, Zhang Y, Zhang R, Gao Y, Miao S, Mao L. Different interfaces for stabilizing liquid-liquid, liquid-gel and gel-gel emulsions: Design, comparison, and challenges. Food Res Int 2024; 187:114435. [PMID: 38763682 DOI: 10.1016/j.foodres.2024.114435] [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: 01/08/2024] [Revised: 04/23/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Interfaces play essential roles in the stability and functions of emulsion systems. The quick development of novel emulsion systems (e.g., water-water emulsions, water-oleogel emulsions, hydrogel-oleogel emulsions) has brought great progress in interfacial engineering. These new interfaces, which are different from the traditional water-oil interfaces, and are also different from each other, have widened the applications of food emulsions, and also brought in challenges to stabilize the emulsions. We presented a comprehensive summary of various structured interfaces (stabilized by mixed-layers, multilayers, particles, nanodroplets, microgels etc.), and their characteristics, and designing strategies. We also discussed the applicability of these interfaces in stabilizing liquid-liquid (water-oil, water-water, oil-oil, alcohol-oil, etc.), liquid-gel, and gel-gel emulsion systems. Challenges and future research aspects were also proposed regarding interfacial engineering for different emulsions. Emulsions are interface-dominated materials, and the interfaces have dynamic natures, as the compositions and structures are not constant. Biopolymers, particles, nanodroplets, and microgels differed in their capacity to get absorbed onto the interface, to adjust their structures at the interface, to lower interfacial tension, and to stabilize different emulsions. The interactions between the interface and the bulk phases not only affected the properties of the interface, but also the two phases, leading to different functions of the emulsions. These structured interfaces have been used individually or cooperatively to achieve effective stabilization or better applications of different emulsion systems. However, dynamic changes of the interface during digestion are only poorly understood, and it is still challenging to fully characterize the interfaces.
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Affiliation(s)
- Yao Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Yanhui Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Like Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Gagliardi A, Giuliano E, Voci S, Costa N, Bulotta S, Salvatici MC, Ambrosio N, Paolino D, Siddique F, Majid M, Palma E, Fresta M, Cosco D. Rutin-loaded zein gel as a green biocompatible formulation for wound healing application. Int J Biol Macromol 2024; 269:132071. [PMID: 38705334 DOI: 10.1016/j.ijbiomac.2024.132071] [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: 01/03/2024] [Revised: 04/29/2024] [Accepted: 05/01/2024] [Indexed: 05/07/2024]
Abstract
Wound healing is a challenging clinical problem and efficient wound management is essential to prevent infection. This is best done by utilizing biocompatible materials in order to complete the healing in a rapid manner, with functional and esthetic outcomes. In this context, the zein protein fulfills the criteria of the ideal wound dressing which include non-toxicity and non-inflammatory stimulation. Zein gels containing rutin were prepared without any chemical refinement or addition of gelling agents in order to obtain a natural formulation characterized by antioxidant and anti-inflammatory properties to be proposed for the treatment of burns and sores. In vitro scratch assay showed that the proposed gel formulations promoted cell migration and a rapid gap closure within 24 h (~90 %). In addition, the in vivo activities of rutin-loaded zein gel showed a greater therapeutic efficacy in Wistar rats, with a decrease of the wound area of about 90 % at day 10 with respect to the free form of the bioactive and to DuoDERM®. The evaluation of various markers (TNF-α, IL-1β, IL-6, IL-10) confirmed the anti-inflammatory effect of the proposed formulation. The results illustrate the feasibility of exploiting the peculiar features of rutin-loaded zein gels for wound-healing purposes.
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Affiliation(s)
- Agnese Gagliardi
- Department of Health Sciences, University of Catanzaro "Magna Græcia", Campus Universitario "S. Venuta", I-88100 Catanzaro, Italy
| | - Elena Giuliano
- Department of Health Sciences, University of Catanzaro "Magna Græcia", Campus Universitario "S. Venuta", I-88100 Catanzaro, Italy
| | - Silvia Voci
- Department of Health Sciences, University of Catanzaro "Magna Græcia", Campus Universitario "S. Venuta", I-88100 Catanzaro, Italy
| | - Nicola Costa
- Department of Health Sciences, University of Catanzaro "Magna Græcia", Campus Universitario "S. Venuta", I-88100 Catanzaro, Italy
| | - Stefania Bulotta
- Department of Health Sciences, University of Catanzaro "Magna Græcia", Campus Universitario "S. Venuta", I-88100 Catanzaro, Italy
| | - Maria Cristina Salvatici
- Institute of Chemistry of Organometallic Compounds (ICCOM), Electron Microscopy Centre (Ce.M.E.), National Research Council (CNR), via Madonna del Piano n. 10, 50019 Sesto Fiorentino, Firenze, Italy
| | - Nicola Ambrosio
- Department of Health Sciences, University of Catanzaro "Magna Græcia", Campus Universitario "S. Venuta", I-88100 Catanzaro, Italy
| | - Donatella Paolino
- Department of Experimental and Clinical Medicine, University of Catanzaro "Magna Græcia", Campus Universitario "S. Venuta", I-88100 Catanzaro, Italy
| | - Farhan Siddique
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Bahauddin Zakariya University, 60800 Multan, Pakistan
| | - Muhammad Majid
- Faculty of Pharmacy, Hamdard University, Islamabad Campus, Pakistan
| | - Ernesto Palma
- Department of Health Sciences, University of Catanzaro "Magna Græcia", Campus Universitario "S. Venuta", I-88100 Catanzaro, Italy
| | - Massimo Fresta
- Department of Health Sciences, University of Catanzaro "Magna Græcia", Campus Universitario "S. Venuta", I-88100 Catanzaro, Italy
| | - Donato Cosco
- Department of Health Sciences, University of Catanzaro "Magna Græcia", Campus Universitario "S. Venuta", I-88100 Catanzaro, Italy.
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8
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Nie C, Liu B, Tan Y, Wu P, Niu Y, Fan G, Wang J. Synergistic stabilization of high internal phase Pickering emulsions by peanut isolate proteins and cellulose nanocrystals for β-carotene encapsulation. Int J Biol Macromol 2024; 267:131196. [PMID: 38574915 DOI: 10.1016/j.ijbiomac.2024.131196] [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: 11/11/2023] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/06/2024]
Abstract
In this study, high internal phase Pickering emulsions (HIPPEs) were stabilized by the complexes of peanut protein isolate (PPI) and cellulose nanocrystals (CNCs) for encapsulation β-carotene to retard its degradation during processing and storage. CNCs were prepared by H2SO4 hydrolysis (HCNCs), APS oxidation (ACNCs) and TEMPO oxidation (TCNCs), exhibiting needle-like or rod-like structures with nanoscale size and uniformly distributed around the spherical PPI particle, which enhanced the emulsifying capability of PPI. Results of optical micrographs and droplet size measurement showed that Pickering emulsions stabilized by PPI/ACNCs complexes exhibited the most excellent stability after 30 days of storage, which indicated that ACNCs had the most obvious effect to improve emulsifying capability of PPI. HIPPEs encapsulated β-carotene (βc-HIPPEs) were stabilized by PPI/ACNCs complexes and showed excellent inverted storage stability. Moreover, βc-HIPPEs exhibited typical shear thinning behavior investigated by rheological properties analysis. During thermal treatment, ultraviolet radiation and oxidation, the retentions of β-carotene encapsulated in HIPPEs were improved significantly. This research holds promise in expanding Pickering emulsions stabilized by proteins-polysaccharide particles to delivery systems for hydrophobic bioactive compounds.
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Affiliation(s)
- Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Bingqian Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yinfeng Tan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Pengrui Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yefan Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Guangsen Fan
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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9
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Hashemi B, Assadpour E, Zhang F, Jafari SM. A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels). Adv Colloid Interface Sci 2023; 322:103051. [PMID: 37981462 DOI: 10.1016/j.cis.2023.103051] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/21/2023]
Abstract
A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite material's structures either consist of a network of aggregated emulsion droplets or a polymeric gel matrix that contains emulsion droplets. The product's rheological signature can be used to determine how effective it is for a specific application. The interactions between these structured system's separate components and production process, however, have a substantial impact on their rheological imprint. Therefore, rational comprehension of interdependent elements, their structural configurations, and the resulting characteristics of a system are essential for accelerating our progress techniques as well as for fine-tuning the technological and functional characteristics of the finished product. This article presents a comprehensive overview of the mechanisms and procedures of producing EGs (i.e., cold-set and heat-set) in order to determine the ensuing rheological features for various commercial applications, such as food systems. It also describes the influence of these methods on the rheological and textural characteristics of the EGs. Diverse preparation methods are the cause of the rheological-property correlations between different EGs. In many ways, EGs can be produced using various matrix polymers, processing techniques, and purposes. This may lead to various EG matrix structures and interactions between them, which in turn may affect the composition of EGs and ultimately their textural and rheological characteristics.
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Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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10
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Chen X, Huang J, Chen L, Chen X, Su D, Jin B. High internal phase Pickering emulsions stabilised by ultrasound-induced soy protein-β-glucan-catechin complex nanoparticles to enhance the stability and bioaccessibility of curcumin. J Microencapsul 2023; 40:456-474. [PMID: 37249352 DOI: 10.1080/02652048.2023.2220387] [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: 11/21/2022] [Accepted: 05/26/2023] [Indexed: 05/31/2023]
Abstract
AIMS To evaluate the potential applications of soy protein-glucan-catechin (SGC) complexes prepared with different ultrasound times in stabilising high internal phase Pickering emulsion (HIPPE) and delivering curcumin. METHODS The SGC complexes were characterised by particle size, morphology, zeta potential, Fourier transform infra-red, and fluorescence spectroscopy. Formation and stability of curcumin emulsions were monitored by droplet size, microstructure, rheological property, lipid oxidation, and in vitro digestion. RESULTS Short-time ultrasound-induced complexes (SGC-U15) exhibited a small size and wettability of ∼82.5°. The chemical stability and bioaccessibility of curcumin was greatly improved by SGC-U15-stabilised HIPPEs, even after 70 days of storage, heating at 100 °C for 30 min, ultraviolet irradiation for 120 min, and in vitro digestion, owing to the formation of elastic gel-like structure at the oil/water interfaces. CONCLUSION Our findings may contribute to the design of emulsion-based delivery systems using ultrasound-induced protein-polysaccharide-polyphenol complexes.
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Affiliation(s)
- Xutao Chen
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Junrong Huang
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Linlin Chen
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Xiaona Chen
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Danxia Su
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Bei Jin
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
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11
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Li M, Feng L, Xu Y, Nie M, Li D, Zhou C, Dai Z, Zhang Z, Zhang M. Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides. Food Chem 2023; 414:135702. [PMID: 36821919 DOI: 10.1016/j.foodchem.2023.135702] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 02/09/2023] [Accepted: 02/13/2023] [Indexed: 02/19/2023]
Abstract
Emulsion gels with unique structural and mechanical properties have promising applications in 3D food printing. The purpose of this paper was to investigate the rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate (WPI) emulsion gels by adding guar gum (GG), locust bean gum (LBG), xanthan gum (XG) and gum arabic (GA). The results showed that all samples exhibited shear thinning behavior and elastic characteristic. XG could reduce water mobility and increase WHC of WPI emulsion gel. The disulfide bond was the main chemical molecular force of emulsion gels, and XG significantly increased the hydrophobic interactions. GG and LBG increased gel strength, hardness and gumminess, reduced springiness, cohesiveness and chewiness of emulsion gels. GG sample had the best printing performance, more uniform network structure and better stability of β-carotene. This study provided a theoretical basis for 3D printing functional food.
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Affiliation(s)
- Ming Li
- School of Food Biological Engineering, Jiangsu University, 212013 Zhenjiang, China; Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China
| | - Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China.
| | - Yayuan Xu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China
| | - Meimei Nie
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China
| | - Dajing Li
- School of Food Biological Engineering, Jiangsu University, 212013 Zhenjiang, China; Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China.
| | - Cunshan Zhou
- School of Food Biological Engineering, Jiangsu University, 212013 Zhenjiang, China
| | - Zhuqing Dai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China
| | - Zhongyuan Zhang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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12
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Hu L, Shi L, Liu S, Xiao Z, Sun J, Shao JH. Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose-response of curcumin. Food Chem 2023; 428:136687. [PMID: 37418875 DOI: 10.1016/j.foodchem.2023.136687] [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: 03/27/2023] [Revised: 06/06/2023] [Accepted: 06/18/2023] [Indexed: 07/09/2023]
Abstract
The regulation mechanism of curcumin (CUR) in the oil phase on the emulsification and gelation properties of myofibrillar protein (MP) was investigated. CUR enhanced the emulsifying activity index (EAI) of MP but decreased its turbiscan stability index (TSI) and surface hydrophobicity, which exacerbated oil droplet aggregation. Medium amounts (200 mg/L) of CUR changed the 3D network architectures of emulsion gels from lamellar to reticular, improving the gels' water-holding capacity (WHC), storage modulus, springiness, and cohesiveness. Besides, the LF-NMR revealed that CUR had limited effects on the mobility of immobilized and free water. The α-helix of MP in gels with medium amounts of CUR decreased from 51% to 45%, but the β-sheet increased from 23% to 27% compared to those without CUR. Overall, CUR has the potential to become a novel structural modifier in emulsified meat products due to its dose-response.
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Affiliation(s)
- Li Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Lishuang Shi
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Sinong Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Zhichao Xiao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jingxin Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China.
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13
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Can Karaca A, Assadpour E, Jafari SM. Plant protein-based emulsions for the delivery of bioactive compounds. Adv Colloid Interface Sci 2023; 316:102918. [PMID: 37172542 DOI: 10.1016/j.cis.2023.102918] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/01/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
Emulsion-based delivery systems (EBDSs) can be used as effective carriers for bioactive compounds (bioactives). Recent studies have shown that plant proteins (PLPs) have the potential to be utilized as stabilizers of emulsions for loading, protection and delivery of bioactives. Different strategies combining physical, chemical and biological techniques can be applied for alteration of the structural characteristics and improving the emulsification and encapsulation performance of PLPs. The stability, release, and bioavailability of the encapsulated bioactives can be tailored via optimizing the processing conditions and formulation of the emulsions. This paper presents cutting-edge information on PLP-based emulsions carrying bioactives in terms of their preparation methods, physicochemical characteristics, stability, encapsulation efficiency and release behavior of bioactives. Strategies applied for improvement of emulsifying and encapsulation properties of PLPs used in EBDSs are also reviewed. Special emphasis is given to the use of PLP-carbohydrate complexes for stabilizing bioactive-loaded emulsions.
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Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey.
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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14
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Ma Y, Lu Y, Wang Y, Gao Y, Mao L. Structural modification of zein-based oil-in-glycerol emulsion gels for improved textural and digestion behaviors. Food Funct 2023; 14:4583-4594. [PMID: 37139605 DOI: 10.1039/d3fo00834g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Zein can dissolve in glycerol, and can be developed into oil-in-glycerol emulsion gels to widen its applications. The current study focused on modulating the structures of zein-based emulsion gels by the addition of a surface active ingredient (Span 20, SP) to improve textural and digestion behaviors. Microstructural observation indicated that the addition of SP replaced zein from the oil-glycerol interface, and allowed a higher level of oil droplet aggregation. After adding SP, the gel hardness decreased from 3.43 ± 0.14 N to 1.62 ± 0.01 N, and the storage modulus also decreased with the increase of SP content. Viscoelasticity of the gels was thermo-responsive, and the presence of SP contributed to a higher recovery of the storage modulus after the heating-cooling process. The addition of SP reduced the oil-binding capacity of zein gel from 97.61 ± 0.19% to 82.00 ± 0.92% and the solvent-binding capacity from 75.97 ± 3.05% to 62.25 ± 0.22%, indicating that the zein network was weakened. Then, gels were mixed with simulated digestive juices to track the changes of gel structures and the release of free fatty acids. The addition of SP accelerated the digestion process, especially intestinal digestion. SP contributed to a higher fluorescence intensity in the digesta, which was a sign of a higher level of digestion of zein. Subsequently, the addition of SP increased the release content of free fatty acids from 4.27 ± 0.71% to 5.07 ± 1.27%. The above findings would be useful in designing zein-based functional food products with favored textural and digestion properties.
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Affiliation(s)
- Yinguo Ma
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yao Lu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yichuan Wang
- 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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15
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Yiu CCY, Liang SW, Mukhtar K, Kim W, Wang Y, Selomulya C. Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications. Gels 2023; 9:gels9050366. [PMID: 37232958 DOI: 10.3390/gels9050366] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/12/2023] [Accepted: 04/18/2023] [Indexed: 05/27/2023] Open
Abstract
Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.
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Affiliation(s)
- Canice Chun-Yin Yiu
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Sophie Wenfei Liang
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Woojeong Kim
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Cordelia Selomulya
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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16
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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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17
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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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18
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Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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19
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Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate. Foods 2022; 11:foods11152364. [PMID: 35954132 PMCID: PMC9368340 DOI: 10.3390/foods11152364] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/01/2022] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks. The oleogel with 5% GMS had higher crystallinity, leading to solid state (lower tanδ value), mechanical reversibility (higher thixotropic recovery), but a brittle (lower critical strain) structure in the samples. GMS gave the oleogels and emulsions higher oil binding capacity, storage modulus and yield stress. Under oral processing conditions, GMS addition contributed to higher textural attributes and viscosity. Friction coefficients in mixed and boundary regions of oleogels and emulsions were reduced with the increase in GMS content from 0~2%, but increased with 5% GMS. Rheological and tribological properties of lard, mayonnaise and cream cheese can be mimicked by EC oleogels with 5% GMS, or emulsions with 2% GMS and 2-5% GMS, respectively. The study showed the potentials of oleogel and W/O emulsions in designing low-fat products by tuning the structures for healthier and better sensory attributes.
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20
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Gomes A, Sobral PJDA. Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds. Molecules 2021; 27:60. [PMID: 35011292 PMCID: PMC8746547 DOI: 10.3390/molecules27010060] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 12/17/2022] Open
Abstract
The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.
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Affiliation(s)
- Andresa Gomes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, Brazil
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