Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions

Preparation and characterization of liposoluble tea polyphenol based functional emulsion films and the regulation of its releasing property

Functional films based on hydroxypropyl methylcellulose (HPMC)/ sodium citrate (SC) porous film and liposoluble tea polyphenol (LTP)/water Pickering emulsions stabilized by different contents of starch nanoparticles (NPs) were prepared. Addition of Pickering emulsion endowed the film surface pores, decreased oxygen permeability, water vapor permeability (WVP), hydrophilicity and good anti-oxidant effect. With increasing NPs, more smaller emulsion droplets appeared in the emulsion and filled into the porous structures of the film, the light transmittance and contact angle of the film increased. Functional film with 2 % NPs showed the lowest WVP and Tg, and highest stable LTP release ratio (4-12 week). That more surficial holes appeared and more emulsion droplets protrusions accumulated near the cross-sectional pores during the releasing process might facilitate the higher release of film-2 % NPs. The functional films have great potential to be used as light-shielding coatings, antioxidant capsule shells and sustained fresh-keeping "cards" for different oil systems.

Synergistic Amylase and Debranching Enzyme Catalysis to Improve the Stability of Oat Milk

Oat starch plays a crucial role in the stability of oat milk. Enzyme-hydrolyzed oat starch has been demonstrated to be an effective means of improving the stability of oat milk. The effects of different enzyme combinations on the stability of oat milk and the properties of starch in oats were investigated by adding α-amylase, amyloglucosidase, and different ratios of pullulanase and isoamylase. The results showed that as the degree of hydrolysis increased, the molecular weight, amylose content, and side chain length distribution of the starch decreased significantly. Moreover, compared with oat starch, the rheological and emulsifying properties of the starch hydrolysates were improved, and the characterization of emulsion stability showed that a 1:2 ratio of pullulanase to isoamylase promoted effective debranching and thus improved the stability of oat milk. This study demonstrated that debranching enzymes enhance the enzymatic hydrolysis of beverages and improve the physicochemical properties and stability of oat milk.

Improving the emulsification properties of corn starch by esterification combined with freeze-thawing and enzymatic treatment

In this study, high performance porous starch was prepared by combining freeze-thawing and enzymatic hydrolysis with the aim of evaluating its potential as a starch emulsifier in Pickering emulsions. The results indicate that the combined treatment significantly altered the specific surface area of starch (from 0.3257 m2/g to 1.5634 m2/g), pore volume (from 0.734 × 10-3 cm3/g to 3.967 × 10-3 cm3/g), crystallinity (from 23.35 % to 19.55 %), and the ratio of amylose to amylopectin content (from 3.44 % to 15.86 %). In comparison to native starch, the degree of substitution (DS) of the modified porous starch increased by 53.3 % to 127.6 %, and esterification was confirmed by Fourier transform infrared (FTIR) and X-ray diffraction (XRD) analyses. In particular, OFE (-80 °C) exhibited excellent emulsifying activity and emulsion stability due to its small particle size (6.06 μm), near-neutral wettability (74.2°) and high DS (0.034). These results demonstrate the potential of OSA-modified porous starches for emulsion stabilization.

Comparative analysis of physicochemical properties and functionalities of artificial oil bodies stabilized by different seed oil body proteins

In this study, ‌perilla seed oil body protein (PO), hempseed oil body protein (HO), and cucumber seed oil body protein (CO) were utilized to prepare artificial oil bodies (AOBs), and the impact of protein type on their physicochemical properties was investigated.‌ ‌Compared to HO and CO, PO exhibited a lower zeta potential value of -48.27 mV, a higher surface hydrophobicity of 21,122.67, and a smaller particle size of 105.71 nm. Its emulsifying activity index (EAI) and emulsion stability index (ESI) were 83.06 m2/g and 167.9 %, respectively. ‌Furthermore, AOBs stabilized by PO demonstrated smaller particle size and a higher amount of interfacial adsorbed protein compared to those prepared by HO and CO.‌ ‌Additionally, the encapsulation results indicated that PO-AOBs exhibited a higher encapsulation efficiency of 98.34 %. The retention rates of the loaded curcumin were 56.94 % after exposure to 90 °C and 94.06 % after UV light exposure for 7 h. ‌Moreover, both digestion and antioxidant experiments indicated that PO-AOBs facilitated better release of curcumin in the intestine, leading to enhanced antioxidant properties and increased bioavailability.‌ These findings offer ‌new insights into the development of novel AOBs, which hold promise for diverse applications in food delivery systems.

Pickering emulsion gels with curdlan as both the emulsifier and the gelling agent: Emulsifying mechanism, gelling performance and gel properties

For the first time, curdlan (CL) was reported to have emulsifying property. Based on its emulsifying property and gelling property, the CL-based simple-structured emulsion gels were prepared. Among different CLs, CL-4 showed relatively good emulsifying property and its based emulsion showed the best stability, which might be mainly due to its highest hydrophobic property. The initial CL-4 gel formation temperature of the emulsion increased with oil volume fraction, which might be due to the oil droplets' interfering effect. Many non-spherical oil droplets appeared in the emulsion gel, which was mainly due to the squeezing effect of CL-4 gelation. The hardness, chewiness, springiness and cohesiveness of CL-4 based emulsion gels increased with CL-4 content. The texture parameters of emulsion gels with oil ratio ranging from 20 % to 40 % did not change significantly, which might benefit for increasing functional components' transportation efficiency of the emulsion gel without weakening its gel property significantly.

How does high hydrostatic pressure treatment improve the esterification of quinoa (Chenopodium quinoa Willd.) starch?

High hydrostatic pressure (HHP) treatment was combined with octenyl succinic anhydride (OSA) modification of quinoa starch (QS) to improve esterification efficiency. The modified QS was used as a stabilizer to prepare a Pickering emulsion. The results showed that the HHP treatment disrupted the morphology and crystalline structure of QS, exposed numerous hydrophilic hydroxyl groups, and added esterification reaction sites. The degree of substitution (DS) and esterification efficiency (RE) of OSA-HHP-QS were significantly (p < 0.05) increased compared with OSA-QS. In addition, the short-range ordering, relative crystallinity, and thermal stability of OSA-HHP-QS decreased with increasing treatment pressure. Except for OSA-HHP200-QS, the starch granules treated at 200 MPa were annealed, resulting in molecular recrystallization. The Contact angle, emulsion stability index (ESI), and emulsion activity index (EAI) indicated that the emulsions stabilized with OSA-HHP-QS were highly stable. Therefore, HHP can be used as a novel technology to assist OSA modified starches in stabilizing Pickering emulsions.

Variation of nanoparticles in pickering emulsion optimize the physical, control-release and sustained antioxidant properties of hydroxypropyl methylcellulose based microporous film

The proper encapsulation of liposoluble tea polyphenols (LTP) is expected to better protect oil system. Chitosan hydrochloride-carboxymethyl starch (CHC-CMS) nanoparticles-based Pickering emulsions and hydroxypropyl methylcellulose/sodium citrate (HPMC/SC) microporous film were combined to embed and control-release LTP. With the CHC:CMS ratio varied from 1:0.5 to 1:2, the average size of LTP droplets of Pickering emulsion increased from 6.0 μm to 8.5 μm, the average area of cross-sectional pores of functional films increased from 1.78 μm2 to 3.22 μm2, the water vapor permeability of functional films increased from 2.02 × 10-10 to 2.44 × 10-10 g·mm-1·s-1·Pa-1, the light transmittance and the quantity of cross-sectional pores decreased. The release ratio first increased (<24 days) and then remained stable (≥24 days), the stable release ratio was positively correlated with the size of the emulsion droplets in the emulsion and the size of cross-sectional pores in the film. Functional films had better protection effect on oil than free LTP during later storage period (≥32 days), among which, functional film containing CHC-CMS 1:2 showed optimal sustained antioxidant effect on Perilla seed oil, which corresponded well to its highest stable release ratio.

In vitro fecal fermentation of acylated porous Canna edulis starch and corresponding stabilized Pickering emulsions

In this study, acylated porous Canna edulis starch with varying degrees of substitution (DS) were prepared and employed for stabilizing Pickering emulsions. Subsequently, the fermentation characteristics of them were investigated. Enzymatically produced porous starch (PS) was esterified with acetic, propionic, butyric, or valeric anhydrides, yielding acetylated (PSA-0.116), propionylated (PSP-0.163), butyrylated (PSB-0.304), and valerylated PS (PSV-0.462) with different DS. Scanning electron microscopy revealed the presence of pores and surface micro-particles in the modified PS, confirming successful esterification through characteristic peaks in 1H NMR and a CO peak at 1736 cm-1 in the FT-IR spectrum. With increasing DS, starch exhibited reduced crystallinity (PSV, 26.61 %), elevated resistant starch content (PSV, 91.63 %), and a higher contact angle (PSV, 87.13°). Acylated PS particles effectively stabilized Pickering emulsions. Pickering emulsions stabilized by acylated PS with higher DS exhibited higher emulsification index and smaller droplet sizes. In vitro fermentation of acylated PS and corresponding stabilized Pickering emulsions fostered short-chain fatty acid production, boosted the relative abundance of beneficial bacteria (Bifidobacterium, Prevotella, etc.) while inhibited the growth of harmful bacteria (Escherichia-Shigella, Comamonas, etc.), maintaining the intestinal microbiota balance. These findings support the potential applications of acylated PS and corresponding stabilized Pickering emulsions in functional foods and drug delivery.

Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions

The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS-GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS-GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.

Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure-Activity Relationship, and Applications

Polysaccharides are an important class of biomolecules derived from several sources. However, the inherent structure of polysaccharides prevents them from exhibiting favorable physicochemical properties, which restricts their development in agriculture, industry, food, and biomedicine. This paper systematically summarizes the changes in the primary and advanced structures of modified polysaccharides, and focuses on the effects of various modification methods on the hydrophobicity, rheological properties, emulsifying properties, antioxidant activity, hypoglycemic, and hypolipidemic activities of polysaccharides. Then there is a list the applications of modified polysaccharides in treating heavy metal pollutants, purifying water resources, improving beverage stability and bread quality, and precisely delivering the drug. When summarized and reviewed, the information above can shed further light on the relationship between polysaccharide structure and function. Determining the structure-activity relationship provides a scientific basis for the direction of molecular modifications of polysaccharides.

Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties

This research supplied a "cleaner-production" way to produce "clean-label" quinoa starch-based Pickering emulsifier with excellent emulsifying properties. The effects of dry ball-milling time and speed on the multi-scale structures and emulsifying properties of quinoa starch were studied. With increasing ball-milling time and speed, particle size first decreased and then increased, the crystallinity, lamellar structure and short-range ordered structure gradually decreased, and contact angle gradually increased. The increased contact angle might be related to the increased oil absorption properties and the decreased water content. The emulsification properties of ball-milled quinoa starch (BMQS)-based Pickering emulsions increased with the increase in ball-milling time and speed, and the emulsions of BMQS-4 h, 6 h, 8 h, and 600 r reached the full emulsification state. After 120 days' storage, the oil droplets of BMQS-2 h (BMQS-400 r) deformed, the oil droplets increased, and the emulsification index decreased. The emulsification index and the oil droplets of BMQS-4 h, 6 h, 8 h and 600 r-based emulsions did not show obvious changes after storage, indicating the good emulsifying stability of these BMQS-based emulsions, which might be because that the relatively larger amount of starch particles that dispersed in the voids among the oil droplets could act as stronger network skeletons for the emulsion gel. This Pickering emulsifier was easily and highly efficiently produced and low-cost, having great potential to be used in the food, cosmetic and pharmaceutical industries.

Preparation and characterization of corn starch-based antimicrobial indicator films containing purple corncob anthocyanin and tangerine peel essential oil for monitoring pork freshness

A novel antibacterial indicator film was prepared by mixing corn starch with tangerine peel essential oil (TEO) Pickering emulsion emulsified by ultrasonic and esterified modified starch (UDSt), and then incorporated with purple corncob anthocyanin (PCA), which was used to monitor the freshness of pork. The results showed that the UDSt can effectively stabilize the TEO emulsion. PCA showed obvious color changes at different pH. With the increase of pH, the color of film changed from red to yellow, and its response to volatile ammonia changed from pink to cyan, showing better response ability. The loading of TEO conferred the film excellent bacteriostatic ability against E. coli and S. aureus. The film also had good ability of light blocking and free radical scavenging. In the process of pork deterioration, the antibacterial indicator film changed from pink to yellow, which was closely related to pork quality and had a good linear indicator correlation. The addition of TEO reduced the release of PCA in the antibacterial indicator film and helped to maintain the functional properties of the film. This type of antibacterial indicator film had considerable application potential in indicating food freshness.

Preparation of lauric acid esterified starch by ethanol solvothermal process and its Pickering emulsion

In this paper, the esterification modification of different kinds of starches such as waxy maize, normal maize, high-amylose maize, cassava and potato in high temperature closed system were studied by solvothermal method. The oil-in-water Pickering emulsion were prepared with esterified starches as granule stabilizer. The microscopic state of granules in the emulsion and the physical and oxidation stability of emulsion were studied. The results show that starches are not gelatinized and can be esterified at a temperature (100 °C) much higher than that of gelatinization, and the granule morphology is almost unchanged. DS (degree of substitution) values of esterified starches range from 0.0333 to 0.0512. Pickering emulsion with 50 vol% oil volume fraction prepared with 3.0 wt% granule concentration did not show any instability such as oil-water separation after storage at room temperature for 30 days. Atomic force microscope (AFM) analysis showed that all esterified starch granules had the characteristics of granular cold-water swelling starch (GCWSS). The granules completely swelled into a dense molecular chain in the emulsion, and this three-dimensional network structure improved the stability of emulsion. Therefore, the preparation of esterified starch granules by ethanol solvothermal method is a simple and effective method.