Soybean protein isolate/chitosan complex-rutin microcapsules

Microcapsules stabilized by cellulose nanofibrils/whey protein complexes and modified with cinnamaldehyde: Characterization and release properties

This work aims to optimize encapsulation of Zanthoxylum schinifolium essential oil (ZSEO) in microcapsule to enhance its stability and slow-release capability. Herein, the ZSEO microcapsules stabilized by bacterial cellulose nanofibrils/whey protein isolate (BCNFs/WPI) complexes and modified by cinnamaldehyde (CA) were successfully prepared via spray drying. The microcapsules formed by 1.0 wt% BCNFs/WPI complexes at a ratio of 1:7 and fortified with 0.7 wt% CA, exhibited superior physical properties, a smaller powder size and the highest encapsulation efficiency (90.81 %). The spectroscopy analysis and molecular dynamics simulations demonstrated the presence of hydrogen bonding and electrostatic interactions between CA and BCNFs/WPI/ZSEO components, contributing to an increase in the binding energy. The release kinetic modeling revealed that the microcapsules exhibited the delayed release capability in both aqueous and oily model fluids. Moreover, the ZSEO microcapsules modified with CA exhibited enhanced stability during in vitro digestion, offering valuable insights into the microencapsulation of essential oils.

Preparation, characterisation, and application of gelatin/sodium carboxymethyl cellulose/peach gum ternary composite microcapsules for encapsulating sweet orange essential oil

This study successfully developed a gelatin-sodium carboxymethyl cellulose-peach gum composite microcapsule system using the complex coacervation method. Optimal preparation conditions were determined by turbidity, complex condensate yield and encapsulation efficiency: the ratio of gelatin to sodium carboxymethyl cellulose was 7:1, the ratio of gelatin/sodium carboxymethyl cellulose to peach gum was 4:1, and the pH value was 4.2. The morphology of the system was evaluated using scanning electron microscopy and laser confocal microscopy. Structural properties and viscoelasticity were analyzed through Fourier-transform infrared spectroscopy, Raman spectroscopy, and rheology. Results indicated that adding peach gum enhanced the system's structural stability and solid behavior. Thermogravimetric analysis, differential scanning calorimetry, swelling, release, antioxidant, and antibacterial experiments confirmed that the addition of peach gum increased the thermal decomposition temperature of the microcapsule system to 246 °C, enhanced the sustained release capacity, and improved both the antioxidant effects and antibacterial properties. The highest lipid antioxidant value was 1.1 mg MDA/kg, while the total bacterial count reached a maximum of 5.3 log CFU/g, both of which remained below the threshold of food spoilage, thereby confirming the role of the gelatin-carboxymethyl cellulose sodium-peach gum composite system in meat preservation. The gelatin-sodium carboxymethyl cellulose-peach gum composite system's excellent sustained-release capacity, antioxidant effect, and the antibacterial properties of the gelatin-sodium carboxymethyl cellulose-peach gum composite system could provide a new carrier for the application of active substances in the food sector.

pH-regulated preparation and structural characterization of non-covalent complexes of soybean isolate proteins with different charged polysaccharides

Soybean protein isolate (SPI) exhibits limited functional properties in processing applications due to environmental stressors such as pH, salt ion, and temperature. The present study was devoted to exploring the non-covalent assembly of SPI with chitosan (CS), glucan (GL) and sodium alginate (SA) under different pH conditions. At a fixed mixing ratio (1:1), the phase behavior, protein solubility, and surface hydrophobicity (H0) of the resulting protein-polysaccharide complexes (PPCs) exhibited great differences due to the diversity of polysaccharide charge density and structure. Specifically, CS and SA primarily incorporated with SPI through electrostatic interactions, resulting in a pronounced enhancement of SPI solubility near the isoelectric point, with increases of 37.1 % and 51.6 %, respectively. In contrast, the combination of GL with SPI dominated by hydrophobic interactions and hydrogen bonds, yielding a similar protein solubility and H0 to SPI itself under different pH. Further analysis in charge density indicates that heat treatment promotes the electrostatic complexation of proteins with polysaccharides, whereas an increase in ionic strength inhibits the non-covalent assembly, and this effect was pronounced in the anionic polysaccharide system. In addition, the formation of electrostatic complexes exerted a positive effect on the stability of the emulsions, while the co-soluble systems tended to produce emulsion particles with smaller particle sizes. In summary, the charged polysaccharides showed great potential to modulate protein structure and enhance the stability of protein emulsions compared with the nonionic polysaccharides.

Construction, characterization and application of rutin loaded zein - Carboxymethyl starch sodium nanoparticles

In this paper, zein-carboxymethyl starch (CMS) nanoparticles were prepared by antisolvent precipitation method to improve the stability of rutin (RT). The encapsulation efficiency, loading capacity, oxidation resistance, structural properties were evaluated. The results showed that electrostatic, hydrogen bond and hydrophobic interaction were the main driving forces for the formation of nanoparticles. The size and PDI of all prepared zein-RT-CMS nanoparticles were <190 nm and 0.3, respectively, and the zeta-potential was about -25 mV. When zein /RT/CMS was 1:0.02:3, the maximum encapsulation rate of nanoparticles reached 86.2 %. The constructed stabilized RT significantly improved the antioxidant activity of free RT, and the antioxidant activity of RT was up to 88 %. In addition, a high temperature and low humidity simulation system with asparagine/glucose as the reaction substrate was established to study the inhibitory effect of zein- RT- CMS carrier on the production of acrylamide. The results showed that the zein-CMS carrier could improve the thermal stability of RT and inhibit the formation rate of acrylamide in thermal processing. When zein /RT/CMS was 1:0.02:3, the inhibition rate of acrylamide could reach 33.51 %, thus reducing acrylamide formation in thermal processing.

Synthesis, Characterization, and Preliminary Analysis of Squid Pen Trypsin Hydrolysates and Chitosan Microcapsules

Squid pen (SP) was found to contain 64.41% protein and 26.03% chitin. The amino acid composition revealed that Met was the most abundant amino acid in SP, with a concentration of 13.67 g/100 g. To enhance the stability and bioavailability of SP hydrolysates, microcapsules were developed using ultrasonic emulsification techniques with SP trypsin hydrolysates (SPTH) and SP β-chitosan (SPC). The optimal preparation conditions involved using a 2% concentration of SPC, a 4 mg/mL concentration of SPTH, a core-to-wall ratio (v/v) of 1:3 for SPTH/SPC, and subjecting them to ultrasonic treatment for 20 min. These microcapsules had a loading capacity of 58.95% for SPTH under these conditions. The successful encapsulation of SPTH in the SPC complex to form SPC-SPTH microcapsules was confirmed by FTIR, XRD, DSC, and SEM, exhibiting good thermal stability, small particle size, and high encapsulation efficiency. In vitro digestion studies demonstrated a release of 15.61% in simulated gastric fluid and 69.32% in intestinal fluid, achieving targeted release in the intestines. The digested products exhibited superior antioxidant activity compared to free SPTH digests, suggesting that microencapsulation effectively preserves SPTH bioactivity. This study enhances the bioavailability of SPTH and offers a promising delivery system for natural compounds with low bioavailability and stability.

Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate -chitosan: Preparation, characterization and stability

Cantaloupe seed protein isolate (CSPI) has attracted the attention of its low cost, easy digestion and balanced composition of essential amino acids. However, due to the low solubility of CSPI, its application in the food industry is limited. Therefore, the present study investigated the effect of ultrasound-assisted phosphorylation on the solubility of CSPI and the structural properties were characterized. The solubility of cantaloupe seed protein increased from 9.17 % to 63.27 % by ultrasound assisted phosphorylation, and resulting in an increase in the absolute value of CSPI potential, a decrease in particle size, and a stable structure, which could be used for the construction of the food emulsification system. The modified CSPI was combined with chitosan (CS) to prepare stabilized Pickering emulsion for subsequent stability study. The results showed that stable Pickering emulsions could be prepared with CSPI at pH 7, CS 0.5 % and oil phase fraction 55 %. Ultrasound-assisted phosphorylation enhanced electrostatic interaction between CS's -NH3 groups and CSPI's -COO-groups which improved the storability of stabilized Pickering emulsion. This will help to broaden the application range of CSPI and provide a theoretical basis for CPI stable Pickering emulsion.

Soy Protein Isolate Improved the Properties of Fish Oil-Loaded Chitosan-Sodium Tripolyphosphate Capsules

In this paper, the effect of soybean isolate protein (SPI) content on the physicochemical properties and oxidative stability of chitosan-sodium tripolyphosphate (CS-STPP)-loaded fish oil capsules was investigated. The SPI/CS-STTP capsules formed after the addition of different amounts of SPI were larger in size and more homogeneous in morphology than the CS-STPP capsules, and the SPI was encapsulated on the surface of the CS matrix, altering the surface properties and morphology of the particles. The study of different CS-to-SPI blend ratios (1:0, 3:1, 2:1, 1:1, 1:2) showed that the water content of the microcapsules increased from 49.79% to 53.27-64.99%, the fish oil loading increased from 17.06% to 18.31-24.89%, and the encapsulation rate increased from 89.42% to 93.90-96.14%. In addition, the addition of SPI reduced the maximum peroxide value from 445 to 264 meq/kg oil. In the simulated in vitro digestion experiments, the addition of various amounts of SPI resulted in a significantly lower percentage of final free fatty acid (FFA) release than observed for CS-STPP capsules alone. These changes observed in the properties may be due to structural differences between CS-STPP capsules and SPI/CS-STPP capsules. All the results confirm that the obtained capsules are promising for the development of functional foods and drugs.

High internal phase emulsion stabilized by soy protein isolate-Rutin complex: Rheological properties, bioaccessibility and in vitro release kinetics

High internal phase emulsions (HIPEs) are promising carrier materials for encapsulating and delivering hydrophobic bioactive compounds. By strategically adjusting the composition, particle size, or charge of HIPEs, it is possible to enhance both their stability and the bioaccessibility of hydrophobic polyphenols encapsulated within them. In this study, different soy protein isolate (SPI)-rutin (SPI-R) complexes (formed under various preheating temperatures) were used to stabilize HIPEs, while the particle size, and charge of HIPEs was further adjusted through different homogenization rates. The results demonstrated that an optimal preheating temperature of 70 °C for the complex and a homogenization rate of 15,000 rpm for HIPEs enhanced the stability of the entire emulsion system by producing more uniform and smaller droplet distribution with improved rheological properties. Furthermore, in vitro digestion experiments showed that HIPEs stabilized by the SPI-R complexes (HSR) at optimal homogenization rate had better loading efficiency (98.68 %) and bioaccessibility compared to other groups. Additionally, fitting results from release kinetics confirmed that rutin encapsulated by HSR could achieve sustained release effect. Overall, these findings suggest that HSR has great potential as an effective vehicle for delivering hydrophobic bioactive compounds like rutin within the food industry.

Double cross-linked chitosan sponge encapsulated with ZrO2/soy protein isolate amyloid fibrils nanoparticles for the fluoride ion removal from water

Fluoride ion pollution in water has become a serious threat to the water environment and human health. Adsorption is a promising means of fluoride removal, but it also faces challenges such as the difficult separation and recovery of powdered particles, the leaching of modified coatings from adsorbents, and the structural disintegration of macroscopic adsorbents. For addressing the above challenges, glutaraldehyde/polyvinyl alcohol co-crosslinked ZrSAF/chitosan spongy composites (ZrS/GPCS) were prepared by utilizing encapsulation strategies and cross-linking. ZrS/GPCS-1, ZrS/GPCS-3 and ZrS/GPCS-4 were prepared due to the different amounts of cross-linking agents. The results showed that their fluoride ion adsorption capacities were 42.02, 44.44 and 39.84 mg/g, respectively. The removal of fluoride ions by ZrS/GPCS was maintained at >80 % in the pH range of 4-10. The addition of glutaraldehyde and polyvinyl alcohol affected the contact efficiency of fluoride ions with chitosan and ZrSAF, influencing the adsorption rate and adsorption effect. Glutaraldehyde, polyvinyl alcohol and ZrSAF improved the thermal stability, mechanical properties and structural integrity of chitosan matrix. Both the chitosan matrix and the internal ZrSAF played an important role in fluoride removal, and the removal mechanisms included electrostatic interaction, hydrogen bonding, and complexation.

Soy proteins modified using cavitation jet technology

Soy proteins are seen as a promising alternative food source for meat with environmentally friendly properties. The problem is that the functional properties of soy proteins do not meet the needs of the food industry, and some existing modification technologies have adverse effects. Recently, cavitation jet technology (CJT) has been studied because it generates high heat, high pressure, strong shear and strong shock waves. This review summarizes the history and mechanism of cavitation jets. The energy generated during the cavitation jet process can open molecular structures, and the shock waves and microjets generated can pulverize the materials by erosion. The impact of the CJT on the morphology, structure, and functionality of soy proteins is discussed. The impact of combining CJT with other techniques on the production of soy proteins was also reviewed. The modification of proteins using two or more methods with complementary strengths, avoiding the disadvantages of certain techniques, makes the modification of proteins more effective. One of the most prominent effects is the combined treatment of cavitation jets with physical techniques. Finally, the review provides a comprehensive analysis of the application of modified soy proteins in the food industry and highlights promising avenues for future research.

A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white

This work presents a novel use of fibrous egg white protein (FEWP) in food preservation and nutraceutical applications. In this study, food-grade FEWP was used as an encapsulating material, along with chitosan (CS), to stabilize emulsions. The emulsion system was then used as a delivery system to improve the stability of retinyl acetate (RA). The structural and functional properties, as well as the stability and rheological behavior of the FEWP/CS copolymer, was investigated. The stability of RA-enriched emulsions was also evaluated. FEWP and CS stabilized emulsions exhibited smaller particle size and enhanced stability against different ionic strengths and storage periods. Additionally, RA-encapsulated emulsions stabilized by FEWP:CS (25:1 w/w) effectively inhibited apple browning. This study provides a promising strategy for delivering antioxidant components, highlighting its potential in food preservation and nutraceutical applications.

Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis

Prickly ash peel oleoresin (PPO) is a highly concentrated oil of Prickly ash essential oil and has a stronger aroma. However, its low water solubility, high volatility, difficulty in transport and storage, and decomposition by light, heat, and oxygen limit its wider application. To solve this problem, this study used freeze-drying or spray-drying, with soybean protein isolate (SPI) or gum Arabic (GA), combined with aqueous maltodextrin (MD) as the encapsulating agents to prepare four types of PPO microcapsules (POMs). Spray-dried microcapsules with GA as the encapsulating agent achieved a high encapsulation efficiency (EE) of 92.31 ± 0.31%, improved the thermal stability of the PPO, and had spherical morphology. (Headspace solid-phase microextraction/gas chromatography-mass spectrometry) HS-SPME/GC-MS detected 41 volatile compounds in PPO; of these, linalool, β-myrcene, sabinene, and D-limonene were identified as key flavor components. Principal component analysis (PCA) effectively distinguished the significant differences in flavor between PPO, spray-dried SPI/MD microcapsules (SS), and spray-dried GA/MD microcapsules (SG). During 15 days of air-exposure, the loss of flavor from SG (54.62 ± 0.54%) was significantly lower than PPO (79.45 ± 1.45%) and SS (57.55 ± 0.36%). During the air-exposure period, SG consistently had the highest antioxidant capacity, making it desirable for PPO packaging, and expanding its potential applications within the food industry.

Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose

The potential application of fish oil microcapsules as salt reduction strategies in low-salt myofibrillar protein (MP) gel was investigated by employing soy protein isolates/carboxymethyl cellulose sodium (SPI-CMC) coacervates enriched with 25 mM sodium chloride and exploring their rheological characteristics, taste perception, and microstructure. The results revealed that the SPI-CMC coacervate phase exhibited the highest sodium content under 25 mM sodium level, albeit with uneven distribution. Notably, the hydrophilic and adhesive properties of CMC to sodium facilitated the in vitro release of sodium during oral digestion, as evidenced by the excellent wettability and mucopenetration ability of CMC. Remarkably, the fish oil microcapsules incorporating SPI-CMC as the wall material, prepared at pH 3.5 with a core-to-wall ratio of 1:1, demonstrated the highest encapsulation efficiency, which was supported by the strong hydrogen bonding. Interestingly, the presence of SPI-CMC coacervates and fish oil microcapsules enhanced the interaction between MPs and strengthened the low-salt MP gel network. Coupled with electronic tongue analysis, the incorporation of fish oil microcapsules slightly exacerbated the non-uniformity of sodium distribution. This ultimately contributed to an enhanced perception of saltiness, richness, and aftertaste in low-salt protein gels. Overall, the incorporation of fish oil microcapsules emerged as an effective salt reduction strategy in low-salt MP gel.

Chitosan-coated soybean protein isolate/lecithin nanoparticles for enhancing the stability and bioaccessibility of phytosterol

BACKGROUND

Phytosterols (PS) have various beneficial effects on human health, especially the property of reducing blood cholesterol. However, the low solubility and bioaccessibility of PS have greatly limited their application in functional food ingredients.

RESULTS

To improve the bioaccessibility and stability of PS, chitosan-coated PS nanoparticles (CS-PNP) were successfully prepared by self-assembly. The properties of CS-PNP, including size, zeta potential, encapsulation efficiency (EE) and loading amount (LA) were characterised. The optimisation of CS concentration (0.4 mg mL-1) and pH (3.5) resulted in the formation of CS-PNP with an EE of over 90% and a particle size of 187.7 nm. Due to the special properties of CS chitosan, the interaction between CS and soybean protein isolate (SPI)/lecithin (SL) led to the formation of a soluble complex. CS-PNP exhibited good stability to temperature variations but was more sensitive to salt ions. During in vitro digestion, CS efficiently maintained the stability of nanoparticles against the hydrolysis of SPI by pepsin under acidic conditions. However, these nanoparticles tended to aggregate in a neutral intestinal environment. After 3 h of in vitro digestion, the bioaccessibility of PS increased from 18.2% of free PS to 63.5% of CS-PNP.

CONCLUSION

Overall, these results highlight the potential of chitosan-coated nanoparticles as effective carriers for the oral administration of PS. This multilayer construction may serve as a promising for applications in food products as delivery vehicles for nutraceuticals. © 2024 Society of Chemical Industry.

Preparation and characterization of vitamin E microcapsules stabilized by Zein with different polysaccharides

Vitamin E (VE) microencapsulation using a green surfactant emulsifier not only protects the active substance and is also environmentally friendly. In this study, we used alcohol ether glycoside as an emulsifier to prepare VE microcapsules using the biological macromolecule Zein and various polysaccharides. The resulting nano microcapsules exhibited a spherical structure, stable morphology, uniform size, and a >90% encapsulation efficiency. They also had good thermal stability and slow-release properties. Of these, xanthan gum/Zein-VE microcapsules were superior, with antioxidant properties up to 3.05-fold higher than untreated VE. We successfully developed VE nano microcapsules that meet eco-friendly and sustainable requirements, which may have applications in the food and pharmaceutical industries.

Preparation and characterization of active films based on oregano essential oil microcapsules/soybean protein isolate/sodium carboxymethyl cellulose

This study aimed to prepare oregano essential oil microcapsules (EOMs) by the active coalescence method using gelatin and sodium alginate as wall materials and oregano essential oil (OEO) as the core material. EOMs were added to the soybean protein isolate (SPI)/sodium carboxymethyl cellulose (CMC) matrix to prepare SPI-CMC-EOM active films, and the physical and chemical features of the active films and EOMs were characterized. The results showed that the microencapsulated OEO could protect its active ingredients. Scanning electron microscopy results showed that EOMs were highly compatible with the film matrix. The solubility of active films decreased upon adding EOMs, and their ultraviolet resistance and thermal stability also improved. When the added amount of EOMs was 5 %, the active films had the best mechanical properties and the lowest water vapor permeability. The active films prepared under this condition had excellent comprehensive performance. Also, adding EOMs considerably enhanced the antioxidant of the active films and endowed them with antibacterial properties. The application of the SPI-CMC-EOM films to A. bisporus effectively delayed senescence and maintained the freshness of the postharvest A. bisporus. This study provided a theoretical foundation for the incorporation of EOMs into active films based on biological materials.

Improved encapsulation effect and structural properties of whey protein isolate by dielectric barrier discharge cold plasma

The whey protein isolate (WPI) was modified by dielectric barrier discharge cold plasma (DBD) in order to improve its encapsulation efficiency of rutin. In this work, the effect of DBD treatment on structure and physicochemical properties of WPI and the interaction between DBD-treated WPI and rutin were investigated. The results showed that the structural change of WPI leaded to the exposure of internal hydrophobic groups, increasing the interaction site with rutin. The encapsulation efficiency of DBD-treated WPI (30 kV, 30 s) on rutin was improved by 12.42 % compared with control group. The results of multispectral analysis showed that static quenching occurred in the process of interaction between DBD-treated and rutin, hydrogen bond and van der Waals force were the main forces between them. Therefore, DBD treatment can be used as a method to improve the encapsulation efficiency of WPI on hydrophobic active substances.

Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery

In this work, fabrication of soybean protein isolate (SPI)/chitosan hydrochloride (CHC) composite particles stabilized O/W Pickering emulsions using soybean oil as an oil phase was optimized by examining the effects of pH, SPI/CHC mass ratio, SPI/CHC composite particle concentration and oil phase fraction on the stability of the emulsions. The results showed that under the conditions of SPI/CHC mass ratio 1:1, pH 4 and particle concentration 2 %, the SPI/CHC composite particles could stabilize the emulsions with oil phase fraction up to 80 %. At an oil phase fraction of 60 %, the emulsions had a minimum particle size. The microstructure, storage and oxidation stabilities and rheological properties of the emulsions were determined. Using this SPI/CHC composite particle-stabilized Pickering emulsion template, citrus essential oil (CEO) Pickering emulsion (CEOP) was prepared. CEOP was found to markedly inhibit two food-related microorganisms, Staphylococcus aureus and Escherichia coli. In addition, the CEOP emulsion dilution (containing 4500 μL CEO/L) not only improved the water solubility of CEO, but also effectively retarded the browning and bacterial growth of fresh-cut apple. The SPI/CHC-stabilized Pickering emulsion template constructed in this work provides a promising alternative for the delivery of antimicrobial essential oils in the food industry.