Extraction of structurally intact and well-stabilized rice bran oil bodies as natural pre-emulsified O/W emulsions and investigation of their rheological properties and components interaction

Bovine serum albumin-liposome stabilized high oil-phase emulsion: Effect of liposome ratio on interface properties and stability

This study aimed to solve the issue of poor lipophilicity of natural bovine serum albumin (BSA) by combining with liposomes (Lips) to stabilize high oil-phase emulsions (HOPEs). The interaction between BSA and Lips was mainly driven by hydrophobic forces, followed by hydrogen bonding. The secondary structure and tertiary structure of BSA were characterized and indicated that the addition of Lips promoted the structural expansion of BSA exposing the hydrophobic groups inside. Interfacial adsorption behaviours were assessed through dynamic interfacial tension, three-phase contact angle, and quartz crystal microbalance with dissipation. These results indicated that BSA-Lips crosslinking improved wettability, promoting adsorption and rearrangement at the oil-water interface, thereby resulting in a dense interfacial layer. The emulsifying efficacy of BSA-stabilized HOPEs also displayed a distinct Lips dependency. Varying the BSA-to-Lips ratio transformed their consistency from flowing to semi-solid, reinforcing the gel network. Under optimal conditions (BSA: Lips = 1:1), the droplet size of BSA-Lips stabilized HOPEs reached a minimum with a highly uniform distribution. Moreover, a 1:1 BSA to Lips ensured outstanding storage, thermal, and centrifugal stability for the HOPEs. This work provides valuable references for the interaction between protein and Lips, guiding the development of highly stable HOPEs stabilizers.

Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements

Oil bodies (OBs) function as organelles that store lipids in plant seeds. An oil body (OB) is encased by a membrane composed of proteins (e.g., oleosins, caleosins, and steroleosins) and a phospholipid monolayer. The distinctive protein-phospholipid membrane architecture of OBs imparts exceptional stability even in extreme environments, thereby sparking increasing interest in their structure and properties. However, a comprehensive understanding of the structure-activity relationships determining the stability and properties of oil bodies requires a more profound exploration of the associated membrane proteins, an aspect that remains relatively unexplored. In this review, we aim to summarize and discuss the structural attributes, biological functions, and properties of OB membrane proteins. From a commercial perspective, an in-depth understanding of the structural and functional properties of OBs is important for the expansion of their applications by producing artificial oil bodies (AOB). Besides exploring their structural intricacies, we describe various methods that are used for purifying and isolating OB membrane proteins. These insights may provide a foundational framework for the practical utilization of OB membrane proteins in diverse applications within the realm of AOB technology, including biological and probiotic delivery, protein purification, enzyme immobilization, astringency detection, and antibody production.

Ultrasonic extraction of Moringa oleifera seeds polysaccharides: Optimization, purification, and anti-inflammatory activities

Natural polysaccharides exhibit numerous beneficial properties, such as antioxidant, antitumor, hypoglycemic, and hypolipidemic activities. Moringa oleifera seeds are of high dietary and therapeutic value which drew a lot of attention. However, the regulation effect on anti-inflammatory activity of polysaccharides remains to be studied. Herein, novel bioactive polysaccharides (MOSP-1) were extracted from Moringa oleifera seeds, and the anti-inflammatory properties of MOSP-1 were uncovered. Ultrasound-assisted extraction (UAE) was used to prepare the polysaccharides with optimized conditions (70 °C, 43 min, and liquid-solid-ratio 15 mL/g). Then, DEAE-Sepharose Fast Flow columns were applied to isolate and purify MOSP-1. Rhamnose, arabinose, galactose, and glucose were identified as the monosaccharide constituents of MOSP-1, with a molecular weight of 5.697 kDa. Their proportion in molarity was 1:0.183:0.108:0.860 and 8 types of glycosidic linkages were discovered. Bioactive assays showed that MOSP-1 possessed scavenging activities against DPPH and ABTS radicals, confirming its potential antioxidation efficacy. In vitro experiments revealed that MOSP-1 could reduce the expression of inflammation-related cytokines, inhibit the activation of ERK, JNK, and p38 (the MAPK signaling pathway), and enhance phagocytic functions. This study indicates that polysaccharides (MOSP-1) from Moringa oleifera seeds with anti-inflammatory properties may be used for functional food and pharmaceutical product development.

Fabrication of curcumin-loaded oleogels using camellia oil bodies and gum arabic/chitosan coatings for controlled release applications

This study has explored the potential of plant-derived oil bodies (OBs)-based oleogels as novel drug delivery systems for in vitro release under simulated physiological conditions. To obtain stable OBs-based oleogels, gum arabic (GA) and chitosan (CH) were coated onto the curcumin-loaded OBs using an electrostatic deposition technique, followed by 2,3,4-trihydroxybenzaldehyde (TB) induced Schiff-base cross-linking. Microstructural analyses indicated successful encapsulation of curcumin into the hydrophobic domain of the OBs through a pH-driven method combined with ultrasound treatment. The curcumin encapsulation efficiency of OBs increased up to 83.65 % and 92.18 % when GA and GA-CH coatings were applied, respectively, compared to uncoated OBs (63.47 %). In addition, GA-CH coatings retained the structural integrity of oleogel droplets with superior oil-holding capacity (99.07 %), while TB addition induced interconnected 3D-network structures with excellent gel strength (≥4.8 × 105 Pa) and thermal stability (≥80 °C). GA-CH coated oleogels appeared to provide the best protection for loaded bioactive against UV irradiation and high temperature-induced degradation during long-term storage. The combination of biopolymer coatings and TB-induced Schiff-base cross-linking synergistically hindered the simulated gastric degradability of oleogels, releasing only 23.35 %, 12.46 % and 7.19 % of curcumin by GA, GA-CH and GA-CH-TB stabilized oleogels, respectively, while also resulting in sustained release effects during intestinal conditions.

Advances in the Preparation, Stability, Metabolism, and Physiological Roles of Anthocyanins: A Review

Anthocyanins are natural flavonoid polyphenolic compounds widely found in fruits and vegetables. They exhibit antioxidant properties and prophylactic effects in the immune and cardiovascular systems, confer protection against cancer, and contribute to the prevention of cardiovascular diseases. Thus, their incorporation into functional foods, pharmaceuticals, supplements, and cosmetic formulations aims at promoting human well-being. This review comprehensively outlined the structural attributes of anthocyanins, expanding upon diverse methodologies employed for their extraction and production. Additionally, the stability, metabolic pathways, and manifold physiological functions of anthocyanins were discussed. However, their constrained fat solubility, susceptibility to instability, and restricted bioavailability collectively curtail their applicability and therapeutic efficacy. Consequently, a multidimensional approach was imperative, necessitating the exploration of innovative pathways to surmount these limitations, thereby amplifying the utilitarian significance of anthocyanins and furnishing pivotal support for their continual advancement and broader application.

Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins

Pulse proteins as a sustainable protein source have attracted increasing interest in food development, but pulse proteins are generally less surface active than dairy proteins. This work introduces lentil protein (LP)-based fibrillar gel particles (FGPs) fabricated from heat-induced LP fibrillar aggregates by 1, 4, 8, and 16 h of heating, followed by particle reduction using sonication. The heating time significantly impacts the FGPs particle size and surface hydrophobicity. The FGP prepared by 4 h of heating (FGP-4) showed a small size (<200 nm) and homogeneous size distribution while possessing significantly increased surface hydrophobicity compared to untreated LP. Such structural features made FGP-4 better adsorb at the O/W interface and then completely covered the oil droplet surface, leading to homogeneous emulsions of small size (22.33 μm) and superior long-term stability without creaming for 30 days. In addition, the dispersed FGP in the bulk phase could develop interactions among each other, leading to improved emulsion viscosity and texture without oil droplet size change. This finding suggests that constructing fibril-type gel particles can provide a new strategy for forming superior O/W emulsions with improved stability from plant proteins.

Effect of Different Temperatures on the Storage Stability of Flaxseed Milk

In this study, the physical and oxidative stability of flaxseed milk without food additives at different temperatures (25 °C and 37 °C) was assessed. Over in 206 days in storage, the particle size, Turbiscan stability index (TSI), centrifugal sedimentation rate, and primary and secondary oxidation products of flaxseed milk increased, viscosity decreased, and the absolute value of the potential first decreased and then increased. These phenomena indicated a gradual decrease in the physical stability of flaxseed milk, accompanied by drastic oxidative changes. The antioxidant capacity of flaxseed milk was related to the location of the physical distribution of flaxseed lignin, which was more effective in the aqueous phase compared to the non-aqueous phase. Interestingly, after 171 days in storage at 37 °C, the particle size of flaxseed milk was approximately doubled (6.98 μm → 15.27 μm) and the absolute value of the potential reached its lowest point (-13.49 mV), when the content of primary oxidation products reached its maximum (8.29 mmol/kg oil). The results showed that temperature had a significant effect on the stability of flaxseed milk and that stability decreased with increasing temperature and shortened shelf life. This work provides a theoretical basis for elucidating the stabilization-destabilization mechanism of flaxseed milk.