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Ramadan MM, El Haggar EF, Mohamed RS, Mahmoud KF, Mabrouk AM, Hussien AG, Mahmoud AE, Mohawed OA, El-Messery TM. Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting. Heliyon 2024; 10:e22918. [PMID: 38163218 PMCID: PMC10756961 DOI: 10.1016/j.heliyon.2023.e22918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 11/17/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024] Open
Abstract
This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat flour. The cake was evaluated for its physical, chemical, and sensory properties and its antioxidant capacity. The protective effect of the cake against liver injury and immunosuppression induced by thioacetamide injection in male rats was also evaluated. The study found that eugenol and cinnamaldehyde were the majority of volatile compounds in the essential oils used in the cake, with values of 78.73 % and 81.57 %, respectively, as determined by GC-MS analysis. The viable counts of added probiotics in the cake ranged from 13.15 to 11.21 log CFU/g and were still above the threshold for health benefits. The cake had an increased dietary fiber and protein content while containing a low-fat percentage compared to a commercial cake sample. The innovative cake also contained higher levels of water-soluble and fat-soluble vitamins and minerals such as iron, calcium, potassium, and zinc. The antioxidant capacity of the cake was evaluated, and it was found to contain 1827.23 mg GAE/100 g of total phenols and 97.13 mg QE/100 g of flavonoids. The cake was also found to have antioxidant activity and was effective in protecting the liver from oxidative stress and inflammation and reducing immunodeficiency associated with liver damage.
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Affiliation(s)
- Manal M. Ramadan
- Chemistry of Flavors and Aromas Department, National Research Centre, Dokki, Cairo, Egypt
| | - Eman F. El Haggar
- Nutrition and Food Science Department, Faculty of Home Economics, Arish University, Egypt
| | - Rasha S. Mohamed
- Nutrition and Food Science Department, National Research Centre, Dokki, Cairo, Egypt
| | - Khaled F. Mahmoud
- Food Technology Department, National Research Centre, Dokki, Cairo, Egypt
| | | | - Amal G. Hussien
- Biochemistry Department, National Research Centre, Dokki, Cairo, Egypt
| | - Abeer E. Mahmoud
- Biochemistry Department, National Research Centre, Dokki, Cairo, Egypt
| | - Ola A.M. Mohawed
- Hormones Department, National Research Centre, Dokki, Cairo, Egypt
| | - Tamer M. El-Messery
- International Research Centre “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, 191002, Russia
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2
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Qayum A, Rashid A, Liang Q, Wu Y, Cheng Y, Kang L, Liu Y, Zhou C, Hussain M, Ren X, Ashokkumar M, Ma H. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion. Compr Rev Food Sci Food Saf 2023; 22:4242-4281. [PMID: 37732485 DOI: 10.1111/1541-4337.13221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/28/2023] [Accepted: 07/17/2023] [Indexed: 09/22/2023]
Abstract
Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.
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Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Melbourne, Australia
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
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3
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Altuntas U, Altin-Yavuzarslan G, Ozçelik B. Enhanced Oxidative Stability and Bioaccessibility of Sour Cherry Kernel Byproducts Encapsulated by Complex Coacervates with Different Wall Matrixes by Spray- and Freeze-Drying. ACS OMEGA 2023; 8:23782-23790. [PMID: 37426239 PMCID: PMC10324091 DOI: 10.1021/acsomega.3c02128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 06/14/2023] [Indexed: 07/11/2023]
Abstract
Sour cherry (Prunus cerasus L.) seeds are obtained as byproducts of the processing of sour cherries into processed foods. Sour cherry kernel oil (SCKO) contains n-3 PUFAs, which may provide an alternative to marine food products. In this study, SCKO was encapsulated by complex coacervates, and the characterization and in vitro bioaccessibility of encapsulated SCKO were investigated. Complex coacervates were prepared by whey protein concentrate (WPC) in combination with two different wall materials, maltodextrin (MD) and trehalose (TH). Gum Arabic (GA) was added to the final coacervate formulations to maintain droplet stability in the liquid phase. The oxidative stability of encapsulated SCKO was improved by drying on complex coacervate dispersions via freeze-drying and spray-drying. The optimum encapsulation efficiency (EE) was obtained for the sample 1% SCKO encapsulated with 3:1 MD/WPC ratio, followed by the 3:1 TH/WPC mixture containing 2% oil, while the sample with 4:1 TH/WPC containing 2% oil had the lowest EE. In comparison with freeze-dried coacervates containing 1% SCKO, spray-dried ones demonstrated higher EE and improved oxidative stability. It was also shown that TH could be a good alternative to MD when preparing complex coacervates with polysaccharide/protein networks.
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Affiliation(s)
- Umit Altuntas
- Food
Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, 34469 Istanbul, Türkiye
- Food
Engineering Department, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29100 Gümüşhane, Türkiye
| | - Gokce Altin-Yavuzarslan
- Molecular
Engineering & Sciences Institute, University
of Washington, 3946 W Stevens Way NE, Seattle, Washington 98105, United States
| | - Beraat Ozçelik
- Food
Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, 34469 Istanbul, Türkiye
- BIOACTIVE
Research and Innovation Food Manufac. Indust. Trade Ltd., Teknokent ARI-3, B110, 34467 Istanbul, Turkey
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4
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Liu Y, Jiang J. Preparation of β-ionone microcapsules by gelatin/pectin complex coacervation. Carbohydr Polym 2023; 312:120839. [PMID: 37059564 DOI: 10.1016/j.carbpol.2023.120839] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 02/25/2023] [Accepted: 03/19/2023] [Indexed: 04/03/2023]
Abstract
β-ionone has a unique violet odor and good biological activity, which is an essential fragrance component and potential anticancer drug. In this paper, β-ionone was encapsulated using complex coacervation of gelatin and pectin, followed by cross-linking with glutaraldehyde. The pH value, wall material concentration, core-wall ratio, homogenization conditions, and curing agent content were investigated in the single-factor experiments. For example, the encapsulation efficiency increased with the homogenization speed, which reached a relatively high value at 13000 r/min for 5 min. The gelatin/pectin ratio (3:1, w/w) and pH value (4.23) significantly affected the size, shape, and encapsulation efficiency of the microcapsule. The fluorescence microscope and SEM were used to characterize the morphology of the microcapsules, in which the microcapsule has a stable morphology, uniform size, and spherical multinuclear structure. FTIR measurements confirmed the electrostatic interactions between gelatin and pectin during complex coacervation. Thermogravimetric analysis (TGA) revealed that the microcapsules could maintain good thermal stability over 260 °C. The release rate of β-ionone microcapsule was only 20.6 % after 30 days at the low temperature of 4 °C. These findings provide an effective carrier to deliver flavors like β-ionone and could be useful in the fields of daily chemicals and textiles.
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Wan X, Zhao M, Guo M, Li P, Shi H, Zhang X, Liu Z, Xia G. Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment. Food Chem X 2023; 18:100703. [PMID: 37215198 PMCID: PMC10192680 DOI: 10.1016/j.fochx.2023.100703] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 04/23/2023] [Accepted: 05/01/2023] [Indexed: 05/24/2023] Open
Abstract
Currently, the effect of heat treatment on the complex coacervation behavior of whey isolate protein (WPI) with gum arabic (GA) is undiscussed. In this work, the complex coacervation behavior of WPI with or without heat treatment and GA in different environments was investigated. The results showed that coacervates were formed at a mass ratio of 2:1 and a pH of 3.5, which was confirmed by the fluorescence spectroscopy results. Heat treatment increased the surface charge of WPI, reduced the saturated adsorption concentration of GA, and enhanced the sensitivity of the complex coacervation reaction to salt ions. Fourier infrared spectroscopy, intermolecular force analysis and molecular docking results confirm that the formation of coacervates is the result of electrostatic interactions. From the scanning electron microscope and differential scanning calorimetry results, it is clear that the whey isolate protein combined with gum arabic forms a gel-like conjugate with higher thermal stability and a dense structure. This study provides more in-depth theoretical guidance for the application of WPI and GA based coacervation and more advanced theoretical data for the study of hWPI.
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Affiliation(s)
- Xiaoshan Wan
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Meihui Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Mengxue Guo
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Peng Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, College of Food Science and Technology, Hainan University, Hainan 570228, China
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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6
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Taheri A, Kashaninejad M, Tamaddon AM, Du J, Jafari SM. Rheological Characteristics of Soluble Cress Seed Mucilage and β-Lactoglobulin Complexes with Salts Addition: Rheological Evidence of Structural Rearrangement. Gels 2023; 9:485. [PMID: 37367155 DOI: 10.3390/gels9060485] [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: 05/20/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/28/2023] Open
Abstract
Functional, physicochemical, and rheological properties of protein-polysaccharide complexes are remarkably under the influence of the quality of solvent or cosolute in a food system. Here, a comprehensive description of the rheological properties and microstructural peculiarities of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes are discussed in the presence of CaCl2 (2-10 mM), (CSM-Blg-Ca), and NaCl (10-100 mM) (CSM-Blg-Na). Our results on steady-flow and oscillatory measurements indicated that shear thinning properties can be fitted well by the Herschel-Bulkley model and by the formation of highly interconnected gel structures in the complexes, respectively. Analyzing the rheological and structural features simultaneously led to an understanding that formations of extra junctions and the rearrangement of the particles in the CSM-Blg-Ca could enhance elasticity and viscosity, as compared with the effect of CSM-Blg complex without salts. NaCl reduced the viscosity and dynamic rheological properties and intrinsic viscosity through the salt screening effect and dissociation of structure. Moreover, the compatibility and homogeneity of complexes were approved by dynamic rheometry based on the Cole-Cole plot supported by intrinsic viscosity and molecular parameters such as stiffness. The results outlined the importance of rheological properties as criteria for investigations that determine the strength of interaction while facilitating the fabrication of new structures in salt-containing foods that incorporate protein-polysaccharide complexes.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
| | - Ali Mohammad Tamaddon
- Department of Pharmaceutical Nanotechnology and Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Seid Mahdi Jafari
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
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Madhavan N, Deshpande AP, Mani E, Basavaraj MG. Electrostatic Heteroaggregation: Fundamentals and Applications in Interfacial Engineering. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:2112-2134. [PMID: 36727572 DOI: 10.1021/acs.langmuir.2c02681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The aggregation of oppositely charged soft materials (particles, surfactants, polyelectrolytes, etc.) that differ in one or more physical or chemical attributes, broadly referred to as electrostatic heteroaggregation, has been an active area of research for several decades now. While electrostatic heteroaggregation (EHA) is relevant to diverse fields such as environmental engineering, food technology, and pharmaceutical formulations, more recently there has been a resurgence to explore various aspects of this phenomenon in the context of interface stabilization and the development of functional materials. In this Feature Article, we provide an overview of the recent contributions of our group to this exciting field with particular emphasis on fundamental studies of electrostatic heteroaggregation between oppositely charged systems in the bulk, at interfaces, and across the bulk/interface. The influence of the size and shape of particles and the surface charge of heteroaggregates on the formation of Pickering emulsions and their utilization in the development of porous ceramics is discussed.
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Affiliation(s)
- Nithin Madhavan
- Polymer Engineering and Colloid Sciences Laboratory, Department of Chemical Engineering, Indian Institute of Technology Madras, Sardar Patel Road, Adyar, IIT P.O., Chennai600036, India
| | - Abhijit P Deshpande
- Polymer Engineering and Colloid Sciences Laboratory, Department of Chemical Engineering, Indian Institute of Technology Madras, Sardar Patel Road, Adyar, IIT P.O., Chennai600036, India
| | - Ethayaraja Mani
- Polymer Engineering and Colloid Sciences Laboratory, Department of Chemical Engineering, Indian Institute of Technology Madras, Sardar Patel Road, Adyar, IIT P.O., Chennai600036, India
| | - Madivala G Basavaraj
- Polymer Engineering and Colloid Sciences Laboratory, Department of Chemical Engineering, Indian Institute of Technology Madras, Sardar Patel Road, Adyar, IIT P.O., Chennai600036, India
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8
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Hatem WA, Lapitsky Y. Accelerating Payload Release from Complex Coacervates through Mechanical Stimulation. Polymers (Basel) 2023; 15:polym15030586. [PMID: 36771888 PMCID: PMC9919863 DOI: 10.3390/polym15030586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 01/17/2023] [Accepted: 01/17/2023] [Indexed: 01/26/2023] Open
Abstract
Complex coacervates formed through the association of charged polymers with oppositely charged species are often investigated for controlled release applications and can provide highly sustained (multi-day, -week or -month) release of both small-molecule and macromolecular actives. This release, however, can sometimes be too slow to deliver the active molecules in the doses needed to achieve the desired effect. Here, we explore how the slow release of small molecules from coacervate matrices can be accelerated through mechanical stimulation. Using coacervates formed through the association of poly(allylamine hydrochloride) (PAH) with pentavalent tripolyphosphate (TPP) ions and Rhodamine B dye as the model coacervate and payload, we demonstrate that slow payload release from complex coacervates can be accelerated severalfold through mechanical stimulation (akin to flavor release from a chewed piece of gum). The stimulation leading to this effect can be readily achieved through either perforation (with needles) or compression of the coacervates and, besides accelerating the release, can result in a deswelling of the coacervate phases. The mechanical activation effect evidently reflects the rupture and collapse of solvent-filled pores, which form due to osmotic swelling of the solute-charged coacervate pellets and is most pronounced in release media that favor swelling. This stimulation effect is therefore strong in deionized water (where the swelling is substantial) and only subtle and shorter-lived in phosphate buffered saline (where the PAH/TPP coacervate swelling is inhibited). Taken together, these findings suggest that mechanical activation could be useful in extending the complex coacervate matrix efficacy in highly sustained release applications where the slowly releasing coacervate-based sustained release vehicles undergo significant osmotic swelling.
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Feng Y, Wu C, Junejo SA, Zhang B, Fu X, Tan CP, Huang Q. Effect of V-type crystallinity and starch particle structure on the oil loading capacity and anti-oxidation. Carbohydr Polym 2022; 297:120015. [DOI: 10.1016/j.carbpol.2022.120015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 11/02/2022]
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10
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Abdel-Razek AG, Hassanein MM, Ozçelik B, Baranenko DA, El-Messery TM. Omega fatty acid-balanced oil formula and enhancing its oxidative stability by encapsulation with whey protein concentrate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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11
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Nguyen M, Sherck N, Shen K, Edwards CER, Yoo B, Köhler S, Speros JC, Helgeson ME, Delaney KT, Shell MS, Fredrickson GH. Predicting Polyelectrolyte Coacervation from a Molecularly Informed Field-Theoretic Model. Macromolecules 2022. [DOI: 10.1021/acs.macromol.2c01759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- My Nguyen
- Department of Chemical Engineering, University of California, Santa Barbara, California 93106, United States
| | - Nicholas Sherck
- Department of Chemical Engineering, University of California, Santa Barbara, California 93106, United States
| | - Kevin Shen
- Department of Chemical Engineering, University of California, Santa Barbara, California 93106, United States
| | - Chelsea E. R. Edwards
- Department of Chemical Engineering, University of California, Santa Barbara, California 93106, United States
- Materials Research Laboratory, University of California, Santa Barbara, California 93106, United States
| | - Brian Yoo
- BASF Corporation, Tarrytown, New York 10591, United States
| | | | - Joshua C. Speros
- California Research Alliance (CARA) by BASF, Berkeley, California 94720, United States
| | - Matthew E. Helgeson
- Department of Chemical Engineering, University of California, Santa Barbara, California 93106, United States
- Materials Research Laboratory, University of California, Santa Barbara, California 93106, United States
| | - Kris T. Delaney
- Materials Research Laboratory, University of California, Santa Barbara, California 93106, United States
| | - M. Scott Shell
- Department of Chemical Engineering, University of California, Santa Barbara, California 93106, United States
| | - Glenn H. Fredrickson
- Department of Chemical Engineering, University of California, Santa Barbara, California 93106, United States
- Materials Research Laboratory, University of California, Santa Barbara, California 93106, United States
- Department of Materials, University of California, Santa Barbara, California 93106, United States
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12
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Encapsulated-based films for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and healthy ingredients. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Mejri MZ, Aschi A. Evaluation of properties and structural transitions of Poly (2-acrylamido-2-methyl-1-propanesulfonic acid-co-acrylonitrile) / β-Galactosidase complex coacervates: effects of pH and aging. Colloids Surf B Biointerfaces 2022; 217:112627. [PMID: 35724598 DOI: 10.1016/j.colsurfb.2022.112627] [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: 11/29/2021] [Revised: 05/17/2022] [Accepted: 06/10/2022] [Indexed: 11/29/2022]
Abstract
The coacervates of the Poly (2-acrylamido-2-methyl-1-propanesulfonic acid-co-acrylonitrile) / β-Galactosidase complex are characterized using several techniques (Turbidimetry, dynamic and static light scattering (DLS / SLS), optical microscopy, image dynamic light scattering (IDLS), and ultra-small angles light scattering (USALS)). Turbidity and SLS were used to accurately determine the critical pHs of complex formation (pHc, pHϕ1, pHopt, and pHϕ2), DLS was used to probe the microscopic structure of coacervate droplets rich in proteins and polyelectrolytes in liquid-liquid phase separation, and IDLS and USALS have been introduced to better understand, during aging, the topology of the network formed of materials based on fractals in the dense phase. Observations of the architecture, the spatial inhomogeneity, and the size distributions of liquid complex coacervate droplets and fractal solid precipitates, were performed by optical microscopy. The pair-distance distribution function, P(r), presented in this review, is a new methodology of calculus for determining with precision the radius of gyration Rg of droplets coacervates. These techniques show that aging improves the stability of swollen condensates, the growth of the coacervate droplets is due to the attractive electrostatic interactions within the complex and does not undergo Ostwald ripening, except for the case of pHopt and having fractal dimensions Df generated by diffusion-limited cluster aggregation (DLCA).
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Affiliation(s)
- Mohamed Zied Mejri
- Université de Tunis El Manar, Faculté des Sciences de Tunis, LR99ES16 Laboratoire Physique de la Matière Molle et de la Modélisation Électromagnétique, 2092 Tunis, Tunisia
| | - Adel Aschi
- Université de Tunis El Manar, Faculté des Sciences de Tunis, LR99ES16 Laboratoire Physique de la Matière Molle et de la Modélisation Électromagnétique, 2092 Tunis, Tunisia.
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14
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The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
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15
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Towards smart self-healing coatings: Advances in micro/nano-encapsulation processes as carriers for anti-corrosion coatings development. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.118862] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Free-Manjarrez S, Mojica L, Espinosa-Andrews H, Morales-Hernández N. Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix. Polymers (Basel) 2022; 14:polym14050854. [PMID: 35267677 PMCID: PMC8912654 DOI: 10.3390/polym14050854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 12/12/2022] Open
Abstract
The work aimed to develop a gel as a protective barrier of common bean protein hydrolysates to be incorporated into a Greek-style yogurt and evaluate the sensory perception and biological potential. The gel was formed by complex coacervation and induced heat at a pH 3.5 and 3:1 biopolymer ratio (whey protein and gum arabic). The gel presented a 39.33% yield, low syneresis (0.37%), and a gel strength of 100 gf. The rheological properties showed an elastic behavior (G′ > G″). The gel with the most stable characteristics favored the incorporation of 2.3 g of hydrolysates to be added into the Greek-style yogurt. Nutritionally, the Greek-style yogurt with the encapsulated hydrolysates presented 9.96% protein, 2.27% fat, and 1.76% carbohydrate. Syneresis (4.64%), titratable acidity (1.39%), and viscoelastic behavior presented similar characteristics to the Greek-style control yogurt. The bitterness and astringency in yogurt with encapsulated hydrolysates decreased 44% and 52%, respectively, compared to the yogurt control with the unencapsulated hydrolysates. The Greek-style yogurt with the encapsulated hydrolysates showed the ability to inhibit enzymes related to carbohydrate metabolism (α-amylase (92.47%) and dipeptidyl peptidase-4 (75.24%) after simulated gastrointestinal digestion). The use of gels could be an alternative to transporting, delivering, and masking off-flavors of common bean protein hydrolysates in food matrices to decrease glucose absorption for type 2 diabetes patients.
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Mesquita Magalhães Costa A, Rachel Antunes Gaspar B, Calado V, Valeriano Tonon R, Guedes Torres A. Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Stability and application in an instant caffè latte beverage. Food Chem 2022; 381:132199. [PMID: 35121320 DOI: 10.1016/j.foodchem.2022.132199] [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: 08/03/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 11/16/2022]
Abstract
Pomegranate seed oil (PSO) is rich in highly oxidizable bioactive conjugated linolenic acids (cLnA), limiting food applications. This study aimed to investigate the oxidative stability (room temperature for 90 days; 60 °C, for 10 days, vacuum-sealed or not), physical and morphological properties of PSO microparticles produced by complex coacervation (CC). An instant caffè latte beverage was formulated with PSO microparticles (30%) as a proof-of-application vehicle for the microparticles and physical properties were evaluated. CC was compared with spray drying. Although non-coacervated microparticles showed superior oxidative stability, coacervated microparticles were overall stable for 60 days and cLnA retention reduced 42% after γ-tocopherol exhaustion. Coacervated microparticles' structure was collapsed after 90 days. Storage under vacuum increased the oxidative stability at 60 °C. Microparticles showed high solubility and thermal stability, addition to the product promoted negligible changes in physical properties. This study brings new insights regarding cLnA stability and PSO application in food.
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Affiliation(s)
- André Mesquita Magalhães Costa
- Laboratório de Bioquímica Nutricional e de Alimentos and Laboratório de Bioquímica de Lipídios e Lipidômica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
| | - Bruna Rachel Antunes Gaspar
- Laboratório de Bioquímica Nutricional e de Alimentos and Laboratório de Bioquímica de Lipídios e Lipidômica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Verônica Calado
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
| | | | - Alexandre Guedes Torres
- Laboratório de Bioquímica Nutricional e de Alimentos and Laboratório de Bioquímica de Lipídios e Lipidômica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
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Ramos R, Bernard J, Ganachaud F, Miserez A. Protein‐Based Encapsulation Strategies: Toward Micro‐ and Nanoscale Carriers with Increased Functionality. SMALL SCIENCE 2022. [DOI: 10.1002/smsc.202100095] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Affiliation(s)
- Ricardo Ramos
- Université de Lyon INSA Lyon CNRS IMP 5223 Villeurbanne Cedex 69621 France
- INSA-Lyon, IMP Villeurbanne F-69621 France
- CNRS, UMR 5223 Ingénierie des Matériaux Polymères Villeurbanne F-69621 France
| | - Julien Bernard
- Université de Lyon INSA Lyon CNRS IMP 5223 Villeurbanne Cedex 69621 France
- INSA-Lyon, IMP Villeurbanne F-69621 France
- CNRS, UMR 5223 Ingénierie des Matériaux Polymères Villeurbanne F-69621 France
| | - François Ganachaud
- Université de Lyon INSA Lyon CNRS IMP 5223 Villeurbanne Cedex 69621 France
- INSA-Lyon, IMP Villeurbanne F-69621 France
- CNRS, UMR 5223 Ingénierie des Matériaux Polymères Villeurbanne F-69621 France
| | - Ali Miserez
- Biological and Biomimetic Material Laboratory Center for Sustainable Materials (SusMat), School of Materials Science and Engineering Nanyang Technological University (NTU) 50 Nanyang Avenue Singapore 637 553 Singapore
- School of Biological Sciences NTU 59 Nanyang Drive Singapore 636921 Singapore
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19
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Gulzar S, Nilsuwan K, Raju N, Benjakul S. Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate. Foods 2022; 11:foods11020202. [PMID: 35053933 PMCID: PMC8774931 DOI: 10.3390/foods11020202] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/11/2022] [Accepted: 01/11/2022] [Indexed: 12/15/2022] Open
Abstract
Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.
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Taheri A, Kashaninejad M. Rheological properties for determining the interaction of soluble cress seed mucilage and β-lactoglobulin nanocomplexes under sucrose and lactose treatments. Food Chem 2022; 378:132133. [PMID: 35042116 DOI: 10.1016/j.foodchem.2022.132133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 12/11/2021] [Accepted: 01/09/2022] [Indexed: 12/15/2022]
Abstract
Protein-polysaccharide complexes are commonly applied in different food products. Their interaction and their functional properties that arise as a consequence of interactions are remarkably influenced by the presence of co-solutes in the system. In this study, general rheological properties and the aggregation behavior of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes were studied in the presence of sucrose (5-20% w/v) and lactose (5-20% w/v). The highest values of apparent viscosity and stability (zeta potential) in CSM-Blg complexes were measured when the medium contained 5% w/v lactose (10.00 Pa.s at 0.1 s-1, -25 ± 0.8 mV) and 20% w/v sucrose (12.89 Pa.s at 0.1 s-1, -35 ± 0.2 mV). The results of oscillatory experiments indicated that the gel-like feature of the complexes improved, parallel to a decrease in frequency, which highlighted the shear-induced gelation phenomenon. The thermal analysis test demonstrated that the thermal stability of Blg (70.5◦C), with its complexation to CSM, improved through denaturation. Also, the association of CSM-Blg (82◦C) nanocomplexes with lactose (96◦C) can enhance the thermal stability more effectively. Considering the widespread use of protein-polysaccharide complexes in diverse sugar-containing food formulations, the results of this study can contribute to the creation of new compounds with special techno-functional features.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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21
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Abstract
The current consumer demands together with the international regulations have pushed the cosmetic industry to seek new active ingredients from natural renewable sources for manufacturing more eco-sustainability and safe products, with botanical extract being an almost unlimited source of these new actives. Essential oils (EOs) emerge as very common natural ingredients in cosmetics and toiletries as a result of both their odorous character for the design and manufacturing of fragrances and perfumes, and the many beneficial properties of their individual components (EOCs), e.g., anti-inflammatory, antimicrobial and antioxidant properties, and, nowadays, the cosmetic industry includes EOs or different mixtures of their individual components (EOCs), either as active ingredients or as preservatives, in various product ranges (e.g., moisturizers, lotions and cleanser in skin care cosmetics; conditioners, masks or antidandruff products in hair care products; lipsticks, or fragrances in perfumery). However, the unique chemical profile of each individual essential oil is associated with different benefits, and hence it is difficult to generalize their potential applications in cosmetics and toiletries, which often require the effort of formulators in seeking suitable mixtures of EOs or EOCs for obtaining specific benefits in the final products. This work presents an updated review of the available literature related to the most recent advances in the application of EOs and EOCs in the manufacturing of cosmetic products. Furthermore, some specific aspects related to the safety of EOs and EOCs in cosmetics will be discussed. It is expected that the information contained in this comprehensive review can be exploited by formulators in the design and optimization of cosmetic formulations containing botanical extracts.
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22
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Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106853] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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23
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Zhang Z, Hao G, Liu C, Fu J, Hu D, Rong J, Yang X. Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers. Food Res Int 2021; 147:110564. [PMID: 34399540 DOI: 10.1016/j.foodres.2021.110564] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 06/21/2021] [Accepted: 06/27/2021] [Indexed: 12/12/2022]
Abstract
Nanogel carriers are rapidly emerged as a major delivery strategy in the fields of food, biology and medicine for small particle size, excellent solubility, high loading, and controlled release. Natural polysaccharides and proteins are selected for the preparation of biocompatible, biodegradable, low toxic, and less immunogenic nanogels. Different polysaccharides and proteins form complex nanogels through different interaction forces (e.g., electrostatic interaction and hydrophobic interaction). The present review pursues three aims: 1) to introduce several well-known dietary polysaccharides (chitosan, dextran and alginate) and proteins (whey protein and lysozyme); 2) to discuss the types, preparation methods, chemical interactions and properties of various biocompatible complex carriers; 3) to present the application and prospect of polysaccharide-protein complex in bioactive ingredient delivery, nutrient encapsulation and flavor protection. We expect that the integration with nano-intelligent technology will improve the functional ingredient loading, recognition specificity and controlled release capabilities of polysaccharide-protein nanocomposites to generate new intelligent nanogels in the field of food industry in the future.
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Affiliation(s)
- Zhong Zhang
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 10 Sassoon Road, Pokfulam, Hong Kong
| | - Guoying Hao
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Chen Liu
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Junqing Fu
- Shandong Institute for Food and Drug Control, Ji'nan, Shandong 250101, China
| | - Dan Hu
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Jianhui Rong
- School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 10 Sassoon Road, Pokfulam, Hong Kong.
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
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24
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The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Light K, Karboune S. Emulsion, hydrogel and emulgel systems and novel applications in cannabinoid delivery: a review. Crit Rev Food Sci Nutr 2021; 62:8199-8229. [PMID: 34024201 DOI: 10.1080/10408398.2021.1926903] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Emulsions, hydrogels and emulgels have attracted a high interest as tools for the delivery of poorly soluble hydrophobic nutraceuticals by enhancing their stability and bioavailability. This review provides an overview of these delivery systems, their unique qualities and their interactions with the human gastrointestinal system. The modulation of the various delivery systems to enhance the bioavailability and modify the release profile of bioactive encapsulates is highlighted. The application of the delivery systems in the delivery of cannabinoids is also discussed. With the recent increase of cannabis legalization across North America, there is much interest in developing cannabis edibles which can provide a consistent dose of cannabinoids per portion with a rapid time of onset. Indeed, the long time of onset of psychoactive effects and varied metabolic responses to these products result in a high risk of severe intoxication due to overconsumption. Sophisticated emulsion or hydrogel-based delivery systems are one potential tool to achieve this goal. To date, there is a lack of evidence linking specific classes of delivery systems with their pharmacokinetic profiles in humans. More research is needed to directly compare different classes of delivery systems for the gastrointestinal delivery of cannabinoids.
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Affiliation(s)
- Kelly Light
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
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26
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Zhang S, Wang C, Zhong W, Kemp AH, Guo M, Killpartrick A. Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity Evaluation. Molecules 2021; 26:1824. [PMID: 33805036 PMCID: PMC8037743 DOI: 10.3390/molecules26071824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 11/20/2022] Open
Abstract
Glutathione (GSH) is a powerful antioxidant, but its application is limited due to poor storage stability and low bioavailability. A novel nutrient encapsulation and delivery system, consisting of polymerized whey protein concentrate and GSH, was prepared and in vivo bioavailability, antioxidant capacity and toxicity were evaluated. Polymerized whey protein concentrate encapsulated GSH (PWPC-GSH) showed a diameter of roughly 1115 ± 7.07 nm (D50) and zeta potential of 30.37 ± 0.75 mV. Differential scanning calorimetry (DSC) confirmed that GSH was successfully dispersed in PWPC particles. In vivo pharmacokinetics study suggested that PWPC-GSH displayed 2.5-times and 2.6-fold enhancement in maximum concentration (Cmax) and area under the concentration-time curve (AUC) as compared to free GSH. Additionally, compared with plasma of mice gavage with free GSH, significantly increased antioxidant capacity of plasma in mice with PWPC-GSH was observed (p < 0.05). Sub-chronic toxicity evaluation indicated that no adverse toxicological reactions related to oral administration of PWPC-GSH were observed on male and female rats with a diet containing PWPC-GSH up to 4% (w/w). Data indicated that PWPC may be an effective carrier for GSH to improve bioavailability and antioxidant capacity.
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Affiliation(s)
- Siyu Zhang
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (S.Z.); (M.G.)
| | - Cuina Wang
- Department of Food Science, Jilin University, Changchun 130000, China; (C.W.); (W.Z.)
| | - Weigang Zhong
- Department of Food Science, Jilin University, Changchun 130000, China; (C.W.); (W.Z.)
| | - Alyssa H. Kemp
- Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT 05403, USA;
| | - Mingruo Guo
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (S.Z.); (M.G.)
- Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT 05403, USA;
| | - Adam Killpartrick
- Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT 05403, USA;
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27
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Sun C, Wang C, Xiong Z, Fang Y. Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102609] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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28
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Tian Q, Zhou W, Cai Q, Ma G, Lian G. Concepts, processing, and recent developments in encapsulating essential oils. Chin J Chem Eng 2021. [DOI: 10.1016/j.cjche.2020.12.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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29
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Beraldo JC, Nogueira GF, Prata AS, Grosso CRF. Effect of molar weight of gelatin in the coating of alginate microparticles. POLIMEROS 2021. [DOI: 10.1590/0104-1428.20210027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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Taheri A, Kashaninejad M, Tamaddon AM, Jafari SM. Vitamin D3 cress seed mucilage -β-lactoglobulin nanocomplexes: Synthesis, characterization, encapsulation and simulated intestinal fluid in vitro release. Carbohydr Polym 2020; 256:117420. [PMID: 33483012 DOI: 10.1016/j.carbpol.2020.117420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/10/2020] [Accepted: 11/16/2020] [Indexed: 01/01/2023]
Abstract
Vitamin D3 (VD3) as an essential lipid-soluble active ingredient with numerous applications in food and pharmaceutical sectors; however, poor water solubility reduces its bioavailability significantly. Application of protein-polysaccharide complexes as a promising way to protect and trigger programmed release of bioactive molecules has established an optimal window in nutraceutical delivery systems. In this study, complexes of β-lactoglobulin (Blg) and cress seed mucilage (CSM) were used to retain VD3 at undesirable circumstances, such as acidic pH values. The interaction of CSM-Blg was studied by rheological tests and the best formulation was chosen for encapsulation of VD3 via crosslinking with calcium ions (2-10 mM). The results demonstrated that complexation protect VD3 at low pH values with the maximum encapsulation efficiency of 84.2 %. The in vitro study indicated that Blg-CSM-VD3 was more stable in simulated gastric fluid, and in turn VD3 was released in simulated intestinal fluid; the complexes treated with calcium ions had a slower release rate than normal complexes. The release trend of VD3 followed the diffusion-Fickian law and the principal interactions included hydrophobic, electrostatic and hydrogen bonding. The results indicated that Blg-CSM complexes can retain VD3 at acidic environment and induce sustained release, which brings about practical advantages for vitamin delivery in the food and pharmaceutical sectors.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricufigltural Sciences and Natural Resources, Gorgan, Iran.
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricufigltural Sciences and Natural Resources, Gorgan, Iran
| | - Ali Mohammad Tamaddon
- Department of Pharmaceutical Nanotechnology and Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricufigltural Sciences and Natural Resources, Gorgan, Iran
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Kori AH, Mahesar SA, Sherazi STH, Laghari ZH, Panhwar T. A review on techniques employed for encapsulation of the bioactive components of
Punicagranatum
L. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14848] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Abdul Hameed Kori
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Sarfaraz Ahmed Mahesar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | | | - Zahid Hussain Laghari
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Tarique Panhwar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
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32
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El-Messery TM, Altuntas U, Altin G, Özçelik B. The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105890] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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33
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Teng MJ, Wei YS, Hu TG, Zhang Y, Feng K, Zong MH, Wu H. Citric acid cross-linked zein microcapsule as an efficient intestine-specific oral delivery system for lipophilic bioactive compound. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109993] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Costa AM, Moretti LK, Simões G, Silva KA, Calado V, Tonon RV, Torres AG. Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Development of a potential functional ingredient for food application. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109519] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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35
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Amine C, Boire A, Davy J, Reguerre AL, Papineau P, Renard D. Optimization of a Droplet-Based Millifluidic Device to Investigate the Phase Behavior of Biopolymers, Including Viscous Conditions. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09645-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Muriel Mundo JL, Liu J, Tan Y, Zhou H, Zhang Z, McClements DJ. Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutions. Food Res Int 2020; 128:108781. [DOI: 10.1016/j.foodres.2019.108781] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 10/22/2019] [Accepted: 10/26/2019] [Indexed: 11/16/2022]
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37
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Naji-Tabasi S, Mahdian E, Arianfar A, Naji-Tabasi S. Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2019.1703736] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Sima Naji-Tabasi
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Elham Mahdian
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Akram Arianfar
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Sara Naji-Tabasi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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Timilsena YP, Haque MA, Adhikari B. Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments. ACTA ACUST UNITED AC 2020. [DOI: 10.4236/fns.2020.116035] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
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Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
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40
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AHN SI, CHOGSOM C, LEE YK, KWAK HS, CHANG YH. Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.42017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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41
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Bey H, Gtari W, Aschi A. Study of the complex coacervation mechanism between the lysing enzyme from T. harzianum and polyallylamine hydrochloride. Int J Biol Macromol 2019; 124:780-787. [PMID: 30502430 DOI: 10.1016/j.ijbiomac.2018.11.266] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 11/20/2018] [Accepted: 11/28/2018] [Indexed: 10/27/2022]
Abstract
Complex coacervation was achieved by mixing the lysing enzyme from T. harzianum (LYS) with polyallylamine hydrochloride (PAH). We show in this work that the study electrostatic complexes conformation can lead to the formation of dense complexes. We systematically investigated the effects of pH and the mass ratio on the structure and properties of the complex. The different transition phases (pHc, pHφ1, and pHφ2) have been determined using dynamic light scattering, zeta potential and turbidimetric measurements. The interpolymeric bonds may be ionic or physical, depending on the pH of the system. For a pH value of 4.9, the mixture system [LYS]/[PAH] gives raise the formation of coacervate droplets. The effects of temperature on the structure of coacervate droplets are studied by small angle light scattering (SALS).
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Affiliation(s)
- Houda Bey
- Université de Tunis El Manar, Faculté des Sciences de Tunis, LR99ES16 Laboratoire de Physique de la Matière Molle et de la Modélisation Électromagnétique, 2092 Tunis, Tunisia
| | - Wala Gtari
- Université de Tunis El Manar, Faculté des Sciences de Tunis, LR99ES16 Laboratoire de Physique de la Matière Molle et de la Modélisation Électromagnétique, 2092 Tunis, Tunisia
| | - Adel Aschi
- Université de Tunis El Manar, Faculté des Sciences de Tunis, LR99ES16 Laboratoire de Physique de la Matière Molle et de la Modélisation Électromagnétique, 2092 Tunis, Tunisia.
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42
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Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.051] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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43
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44
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Wang Y, Wang Y, Luo Q, Zhang H, Cao J. Molecular characterization of the effects of Ganoderma Lucidum polysaccharides on the structure and activity of bovine serum albumin. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 206:538-546. [PMID: 30179797 DOI: 10.1016/j.saa.2018.08.051] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 08/22/2018] [Accepted: 08/26/2018] [Indexed: 06/08/2023]
Abstract
The investigation about polysaccharides-protein system is attributed to numerous very important applications for pharmaceutical, food, chemical and other industries. In the present work, multi-spectral methods and molecular docking were used to analyze the molecular interactions of polysaccharides from Ganoderma Lucidum (GLP) with bovine serum albumin (BSA). The nonenzymatic glucosylation, fibrillation, thermal stability, and structure information of GLP-BSA system were also studied. The results showed that the formation of GLP-BSA complex by mainly hydrogen-bonding forces resulted in the conformational changes of protein. GLP acted as a stabilizer to increase the thermal stability of BSA solution having a novel and more stable conformational state during the thermal denaturation process. 8-anilino-1-naphthalenesulfonic acid (ANS) fluorescence spectral results suggested that there exist some intermediate state which has low binding ability with ANS in the presence of GLP. The presence of GLP caused a decrease in the formation of beta sheet structures with a lower rate. The fluorescence spectra of BSA glycosylated by GLP confirmed the formation of covalent bonds between BSA and GLP through the Maillard reaction which was also confirmed by using thermogravimetric (TGA) and Fourier transform infrared (FTIR) analysis. In addition, BSA still maintains the esterase-like good activity in the presence of GLP. These results provide a basis for screening the molecular interactions of polysaccharides with protein from the perspective of important food active ingredients.
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Affiliation(s)
- Yanqing Wang
- Jiangsu Key Laboratory for Bioresources of Saline Soils, Yancheng Teachers University, Yancheng City, Jiangsu Province 224002, People's Republic of China; Institute of Environmental Toxicology and Environmental Ecology, Yancheng Teachers University, Yancheng City, Jiangsu Province 224051, People's Republic of China.
| | - Ying Wang
- Institute of Environmental Toxicology and Environmental Ecology, Yancheng Teachers University, Yancheng City, Jiangsu Province 224051, People's Republic of China
| | - Qiang Luo
- Institute of Environmental Toxicology and Environmental Ecology, Yancheng Teachers University, Yancheng City, Jiangsu Province 224051, People's Republic of China
| | - Hongmei Zhang
- Jiangsu Key Laboratory for Bioresources of Saline Soils, Yancheng Teachers University, Yancheng City, Jiangsu Province 224002, People's Republic of China; Institute of Environmental Toxicology and Environmental Ecology, Yancheng Teachers University, Yancheng City, Jiangsu Province 224051, People's Republic of China.
| | - Jian Cao
- Institute of Environmental Toxicology and Environmental Ecology, Yancheng Teachers University, Yancheng City, Jiangsu Province 224051, People's Republic of China.
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45
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Complex coacervation: Principles, mechanisms and applications in microencapsulation. Int J Biol Macromol 2019; 121:1276-1286. [DOI: 10.1016/j.ijbiomac.2018.10.144] [Citation(s) in RCA: 203] [Impact Index Per Article: 40.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/19/2018] [Accepted: 10/19/2018] [Indexed: 11/17/2022]
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46
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Gonçalves ND, Grosso CR, Rabelo RS, Hubinger MD, Prata AS. Comparison of microparticles produced with combinations of gelatin, chitosan and gum Arabic. Carbohydr Polym 2018; 196:427-432. [DOI: 10.1016/j.carbpol.2018.05.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 04/22/2018] [Accepted: 05/08/2018] [Indexed: 10/16/2022]
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47
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Albano KM, Cavallieri ÂLF, Nicoletti VR. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1467442] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Kivia Mislaine Albano
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| | | | - Vânia Regina Nicoletti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
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48
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Li Y, Zhang X, Zhao Y, Ding J, Lin S. Investigation on complex coacervation between fish skin gelatin from cold-water fish and gum arabic: Phase behavior, thermodynamic, and structural properties. Food Res Int 2018; 107:596-604. [DOI: 10.1016/j.foodres.2018.02.053] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 01/30/2018] [Accepted: 02/21/2018] [Indexed: 10/17/2022]
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49
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Lei M, Jiang FC, Cai J, Hu S, Zhou R, Liu G, Wang YH, Wang HB, He JR, Xiong XG. Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability. Int J Biol Macromol 2018; 111:755-761. [DOI: 10.1016/j.ijbiomac.2018.01.051] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 10/08/2017] [Accepted: 01/08/2018] [Indexed: 01/27/2023]
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50
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Santos MB, da Costa NR, Garcia-Rojas EE. Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients. Compr Rev Food Sci Food Saf 2018; 17:792-805. [DOI: 10.1111/1541-4337.12350] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 03/08/2018] [Accepted: 03/09/2018] [Indexed: 12/19/2022]
Affiliation(s)
- Monique Barreto Santos
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
| | - Naiara Rocha da Costa
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA); Univ. Federal Fluminense (UFF); Av. dos Trabalhadores, 420, Volta Redonda/RJ 27255-125 Brazil
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