1
|
Berthelot U, Barrot J, Pinel G, Doyen A. How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties? Curr Res Food Sci 2024; 8:100763. [PMID: 38770518 PMCID: PMC11103380 DOI: 10.1016/j.crfs.2024.100763] [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: 04/05/2024] [Revised: 05/03/2024] [Accepted: 05/05/2024] [Indexed: 05/22/2024] Open
Abstract
The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer approval. The residual lipid content in insect protein concentrates can influence their techno-functional properties. Our study therefore aimed to evaluate the impact of the residual lipid content on the protein structure and foaming properties of a mealworm protein concentrate. Our results showed that the protein content increased from 78.01 to 84.82 % after using chloroform-methanol for lipid removal. The particle size distribution shifted from a bimodal to a unimodal pattern, and the surface hydrophobicity decreased from 267.02 to 48.91 after completely removing lipids by chloroform-methanol, with no noticeable impact on the protein profile. The foaming capacity improved, resulting in the formation of a firm and fluffy foam with high stability over time. These results highlight the importance of controlling the residual lipid content in mealworm protein concentrates to enhance their techno-functional properties. The next steps will entail comprehensively characterizing the lipid profile and exploring the various mechanisms contributing to the techno-functional properties.
Collapse
Affiliation(s)
- Ugo Berthelot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| | - Juliette Barrot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| | - Gwenn Pinel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| |
Collapse
|
2
|
Hamouda MEA, Salunke P. Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations. Foods 2024; 13:447. [PMID: 38338582 PMCID: PMC10855877 DOI: 10.3390/foods13030447] [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: 01/08/2024] [Revised: 01/26/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
This study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000) was added at different levels at 4 ± 1 °C. The treatments included control (no rennet), T1 (0.001 mL/rennet), T2 (0.01 mL rennet), and T3 (0.1 mL rennet) treatments, which were incubated for 24 h. The sampling was performed at 0, 1, 2, 6, 12, and 24 h, and the SM after incubation time was heated to 73 °C/16 s to denature the rennet enzyme. Skim milk samples (SMS) (control and rennet-added samples) were evaluated for proximate composition, capillary gel electrophoresis (CGE), hydrodynamic diameter, zeta potential, and rheology at 0, 1, 2, 6, 12, and 24 h. Foaming ability, foaming stability, water-holding capacity (WHC), oil emulsifying activity (OEA), and emulsion stability (ES) were performed at 0, 12, and 24 h of incubation time. There was a significant (p < 0.05) increase in non-proteins by 0.50% and in non-casein nitrogen by 0.81% as incubation progressed. The results showed that aggregation or curd was not formed during storage time. The CGE data indicated that increasing the rennet concentration had a significant (p < 0.05) effect on decreasing κ-CN, and breakdown increased at higher levels of rennet usage. There was a significant (p < 0.05) increase in the hydrodynamic diameter and a decrease in the zeta potential values in rennet-added samples at the end of the incubation time (24 h). The rheological results showed no changes in the storage modulus (G'), loss modulus (G″), or viscosity values. Increasing the rennet amount and storage time led to a significant (p < 0.05) decrease in the foaming ability and foaming stability and a significant (p < 0.05) increase in the oil emulsifying activity and emulsion stability of rennet-added SMS. This study concluded that milk protein functionality can be changed without aggregating or curd formation, and rennet milk can be processed.
Collapse
Affiliation(s)
| | - Prafulla Salunke
- Dairy and Food Science Department, Midwest Dairy Foods and Research Center, South Dakota State University, Brookings, SD 57007, USA;
| |
Collapse
|
3
|
Xu Q, Wang W, Sun-Waterhouse D, Zou Q, Yan M, Liu X, Lan D, Wang Y. Assessing the nutritional quality of lipid components in commercial meal replacement shakes using an in vitro digestion model. Curr Res Food Sci 2023; 7:100568. [PMID: 37654441 PMCID: PMC10465867 DOI: 10.1016/j.crfs.2023.100568] [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: 06/23/2023] [Revised: 08/12/2023] [Accepted: 08/15/2023] [Indexed: 09/02/2023] Open
Abstract
This study aimed to investigate the nutritional value of five commercial meal-replacement shakes, and mainly focused on the lipid digestion fates and fat-soluble vitamin bioavailability. Four out of five samples exhibited a low lipolysis level (37.33-61.42%), aligning with the intended objectives of these products. Although the remaining sample rich in diacylglycerol (DAG) had a higher lipolysis level (80.83%), the inherent low-calorie nature of DAG might compensate for this drawback. The release level of individual fatty acid was largely determined by the glycerolipid composition. Moreover, the strong positive correlation between lipid hydrolyzed products amounts and the fat-soluble vitamin bioavailability was observed. Surprisingly, one out of five samples can provide enough vitamin A and vitamin E for consumers as a total replacement of one or two regular meals. Consequently, the meal-replacement shakes hold the potential to emerge as healthy products for this fast-paced era if the composition and structure were carefully designed and calculated.
Collapse
Affiliation(s)
- Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Weifei Wang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510610, PR China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
- School of Chemical Sciences, The University of Auckland, Private Bag, 92019, Auckland, New Zealand
| | - Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Menglei Yan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Xuan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
- Guangdong Yue-shan Special Nutrition Technology Co. Ltd., Foshan, 528000, PR China
| |
Collapse
|
4
|
Kiełczewska K, Brożek O, Rudkowska P, Garczewska‐Murzyn A, Smoczyński M. The effects of full‐stream and partial high‐pressure homogenisation on the properties of milk emulsion. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Katarzyna Kiełczewska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Oskar Brożek
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Paulina Rudkowska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Anna Garczewska‐Murzyn
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Michał Smoczyński
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| |
Collapse
|
5
|
Microfluidization: A promising food processing technology and its challenges in industrial application. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108794] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
6
|
Sukreet S, Pereira Braga C, An TT, Adamec J, Cui J, Zempleni J. Ultrasonication of Milk Decreases the Content of Exosomes and MicroRNAs in an Exosome-Defined Rodent Diet. J Nutr 2022; 152:961-970. [PMID: 34982830 PMCID: PMC8970979 DOI: 10.1093/jn/nxab452] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/22/2021] [Accepted: 12/28/2021] [Indexed: 01/07/2023] Open
Abstract
BACKGROUND Bovine milk exosomes (BMEs) harbor regulatory proteins, lipids, and microRNAs. Consumption of an exosome- and RNA-depleted (ERD) diet elicited phenotypes compared with controls fed an exosome- and RNA-sufficient (ERS) diet in mice. All other ingredients were identical in the diets. ERD and ERS diets were prepared by substituting ultrasonicated and nonultrasonicated milk, respectively, for casein in the AIN-93G formulation. OBJECTIVES The objective of this study was to assess the effect of ultrasonication of milk on exosome content and bioavailability, and cargo content. METHODS Bovine milk was ultrasonicated and exosomes were isolated by ultracentrifugation [ultrasonicated exosomes (USEs)]; controls were not ultrasonicated [nonultrasonicated exosomes (NSEs)]. Exosome count, size, and morphology were assessed using a nanoparticle tracker and electron microscopy. RNAs, lipids, and proteins were analyzed by RNA sequencing and MS. Intestinal transport, bioavailability, and distribution were measured by using fluorophore-labeled USEs and NSEs in Caco-2 cells, FHs 74 Int cells, and C57BL/6J mice (n = 3; age: 6-8 wk). RESULTS The exosome count was 76% ± 22% lower in USEs than in NSEs (P < 0.05). Ultrasonication caused a degradation of ≤100% of microRNAs. USEs and NSEs contained 145 and 332 unique lipid signatures, respectively (P < 0.05). We detected a total of 525 and 484 proteins in USEs and NSEs, respectively. The uptake of USEs decreased by 46% ± 30% and 40% ± 27% compared with NSEs in Caco-2 and FHs 74 Int cells, respectively (P < 0.05). The hepatic accumulation of USEs was 48% ± 28% lower than the accumulation of NSEs in mice (P < 0.05). CONCLUSIONS Ultrasonication of milk depletes bioavailable BMEs in studies of Caco-2 cells, FHs 74 Int cells, and C57BL/6J mice and causes a near-complete degradation of microRNA cargos.
Collapse
Affiliation(s)
- Sonal Sukreet
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, Lincoln, NE, USA
| | | | - Thuy T An
- Department of Computer Science and Engineering, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Jiri Adamec
- Department of Biochemistry, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Juan Cui
- Department of Computer Science and Engineering, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Janos Zempleni
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, Lincoln, NE, USA
| |
Collapse
|
7
|
Dhungana P, Truong T, Bansal N, Bhandari B. A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
8
|
Comprehensive review on potential applications of microfluidization in food processing. Food Sci Biotechnol 2021; 31:17-36. [DOI: 10.1007/s10068-021-01010-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 10/30/2021] [Accepted: 11/04/2021] [Indexed: 01/28/2023] Open
|
9
|
Niu F, Zhang Q, Yu J, Huo Y, Zhuo L, Niu D, Pan W. Interfacial adsorption behavior of ovalbumin/ sodium carboxymethyl cellulose colloidal particles: The effects of preparation methods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106969] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
10
|
Ozturk OK, Turasan H. Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
11
|
Bai Y, Zeng X, Zhang C, Zhang T, Wang C, Han M, Zhou G, Xu X. Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111397] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
12
|
Sukreet S, Braga CP, An TT, Adamec J, Cui J, Trible B, Zempleni J. Isolation of extracellular vesicles from byproducts of cheesemaking by tangential flow filtration yields heterogeneous fractions of nanoparticles. J Dairy Sci 2021; 104:9478-9493. [PMID: 34218910 DOI: 10.3168/jds.2021-20300] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Accepted: 05/21/2021] [Indexed: 12/12/2022]
Abstract
Extracellular vesicles (EV) in milk, particularly exosomes, have attracted considerable attention as bioactive food compounds and for their use in drug delivery. The utility of small EV in milk (sMEV) as an animal feed additive and in drug delivery would be enhanced by cost-effective large-scale protocols for the enrichment of sMEV from byproducts in dairy plants. Here, we tested the hypothesis that sMEV may be enriched from byproducts of cheesemaking by tangential flow filtration (EV-FF) and that the sMEV have properties similar to sMEV prepared by ultracentrifugation (sMEV-UC). Three fractions of EV were purified from the whey fraction of cottage cheese making by using EV-FF that passed through a membrane with a 50-kDa cutoff (50 penetrate; 50P), and subfractions of 50P that were retained (100 retentate; 100R) or passed through (100 penetrate; 100P) a membrane with a 100-kDa cutoff; sMEV-UC controls were prepared by serial ultracentrifugation. The abundance of sMEV (<200 nm) was less than 0.3% in EV-FF compared with sMEV-UC (1012/mL of milk). Despite the low EV count, the protein content (mg/mL) of 100R (63 ± 0.02; ± standard deviation) was higher than that of 50P (0.75 ± 0.10), 100P (0.65 ± 0.40), and sMEV-UC (27 ± 0.02). There were 17, 14, 35, and 75 distinct proteins detected by nontargeted mass spectrometry analysis in 50P, 100R, 100P, and sMEV-UC, respectively. Exosome markers CD9, CD63, CD81, HSP-70, PDCD6IP, and TSG101 were detected in control sMEV-UC but not in EV-FF by using targeted mass spectrometry and immunoblot analyses. Negative exosome markers, APOB, β-integrin, and histone H3 were below the limit of detection in EV-FF and control sMEV-UC analyzed by immunoblotting. The abundance of the major milk fat globule protein butyrophilin showed the following pattern: 100R ≫ 100P = 50P > sMEV-UC. More than 100 mature microRNA were detected in sMEV-UC by using sequencing analysis, compared with 36 to 60 microRNA in EV-FF. Only 100R and sMEV-UC yielded mRNA in quantities and qualities sufficient for sequencing analysis; an average of 276,000 and 838,000 reads were mapped to approximately 14,600 and 18,500 genes in 100R and sMEV-UC, respectively. In principal component analysis, microRNA, mRNA, and protein in EV-FF preparations clustered separately from control sMEV-UC. We conclude that under the conditions used here, flow filtration yields a heterogeneous population of milk EV.
Collapse
Affiliation(s)
- Sonal Sukreet
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, Lincoln 68583
| | | | - Thuy T An
- Department of Computer Science and Engineering, University of Nebraska-Lincoln, Lincoln 68588
| | - Jiri Adamec
- Department of Biochemistry, University of Nebraska-Lincoln, Lincoln 68588
| | - Juan Cui
- Department of Computer Science and Engineering, University of Nebraska-Lincoln, Lincoln 68588
| | | | - Janos Zempleni
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, Lincoln 68583.
| |
Collapse
|
13
|
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110248] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
14
|
Ozturk OK, Turasan H. Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties. Crit Rev Food Sci Nutr 2021; 62:4481-4503. [PMID: 33492179 DOI: 10.1080/10408398.2021.1875981] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Microfluidization is a unique high-pressure homogenization technique combining various forces such as high-velocity impact, high-frequency vibration, instantaneous pressure drop, intense shear rate, and hydrodynamic cavitation. Even though it is mainly used on emulsion-based systems and known for its effects on particle size and surface area, it also significantly alters physicochemical and functional properties of macromolecules including hydration properties, solubility, viscosity, cation-exchange capacity, rheological properties, and bioavailability. Besides, the transformation of structure and conformation due to the combined effects of microfluidization modifies the material characteristics that can be a base for new innovative food formulations. Therefore, microfluidization is being commonly used in the food industry for various purposes including the formation of micro- and nano-sized emulsions, encapsulation of easily degradable bioactive compounds, and improvement in functional properties of proteins, polysaccharides, and dietary fibers. Although the extent of modification through microfluidization depends on processing conditions (e.g., pressure, number of passes, solvent), the nature of the material to be processed also changes the outcomes significantly. Therefore, it is important to understand the effects of microfluidization on each food component. Overall, this review paper provides an overview of microfluidization treatment, summarizes the applications on macromolecules with specific examples, and presents the existing problems.
Collapse
Affiliation(s)
- Oguz Kaan Ozturk
- Whistler Carbohydrate Research Center, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Hazal Turasan
- Whistler Carbohydrate Research Center, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| |
Collapse
|
15
|
Clulow AJ, Binte Abu Bakar SY, Salim M, Nowell CJ, Hawley A, Boyd BJ. Emulsions containing optimum cow milk fat and canola oil mixtures replicate the lipid self-assembly of human breast milk during digestion. J Colloid Interface Sci 2020; 588:680-691. [PMID: 33309144 DOI: 10.1016/j.jcis.2020.11.067] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/09/2020] [Accepted: 11/18/2020] [Indexed: 11/29/2022]
Abstract
HYPOTHESIS The digestion of different milks and milk substitutes leads to the formation of a variety of self-assembled lipid structures, with the structuring of human milk being paramount for infant nutrition. It was hypothesised that mixing cow milk fat rich in medium/long-chain lipids with canola oil rich in long-chain unsaturated lipids would replicate the structuring of human milk by balancing lipid chain lengths and saturation levels. EXPERIMENTS Emulsions of cow milk fat/canola oil mixtures were prepared in two ways - by pre-mixing ghee and canola oil before dispersing them and by dispersing canola oil directly into commercial cow milk. Small angle X-ray scattering combined with titration of the fatty acids produced during digestion allowed for the correlation of dynamic lipid self-assembly with the extent of lipid digestion. Laser light scattering was used to show that the particle sizes in the digesting mixtures were similar and coherent anti-Stokes Raman spectroscopy (CARS) microscopy was used to confirm the mixing of canola oil into cow milk fat globules. FINDINGS As the amount of long-chain unsaturated canola oil lipids in the mixtures increased, the lipid self-assembly tended towards colloidal structures of greater interfacial curvature. When the ratio of cow milk fat to canola oil lipids was 1:1 (w/w), the digesting lipids assembled themselves into the same liquid crystalline structures as human breast milk. This observation was independent of the method used to mix the lipids, with CARS microscopy indicating uniform mixing of the canola oil into cow milk upon ultrasonication.
Collapse
Affiliation(s)
- Andrew J Clulow
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, 381 Royal Parade, Parkville, VIC 3052, Australia.
| | - Syaza Y Binte Abu Bakar
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, 381 Royal Parade, Parkville, VIC 3052, Australia
| | - Malinda Salim
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, 381 Royal Parade, Parkville, VIC 3052, Australia
| | - Cameron J Nowell
- Drug Discovery Biology, Monash Institute of Pharmaceutical Sciences, 381 Royal Parade, Parkville, VIC 3052, Australia
| | - Adrian Hawley
- SAXS/WAXS Beamline, Australian Synchrotron, Australian Nuclear Science and Technology Organisation, 800 Blackburn Road, Clayton, VIC 3169, Australia
| | - Ben J Boyd
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, 381 Royal Parade, Parkville, VIC 3052, Australia; ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, Monash Institute of Pharmaceutical Sciences, Monash University (Parkville Campus), 381 Royal Parade, Parkville, VIC 3052, Australia.
| |
Collapse
|
16
|
Thermal and storage properties of milk fat globules treated with different homogenisation pressures. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104725] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
17
|
Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
| |
Collapse
|
18
|
Kiełczewska K, Jankowska A, Dąbrowska A, Wachowska M, Ziajka J. The effect of high pressure treatment on the dispersion of fat globules and the fatty acid profile of caprine milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104607] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
19
|
Ren Q, Li L, Dudu OE, Ma Y. Thermal and structural changes of pasteurized milk fat globules during storage. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2018.12.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
20
|
Castaneda N, Lee Y. Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D₃ Using In Vitro Digestion. Gels 2019; 5:E16. [PMID: 30857356 PMCID: PMC6473692 DOI: 10.3390/gels5010016] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 03/04/2019] [Accepted: 03/05/2019] [Indexed: 11/16/2022] Open
Abstract
In this study, the effect of a composition (protein to fat (P/F) ratio) and a processing condition (homogenization pressure for emulsification of cheese milk) on the texture, microstructure, and bioaccessibility of vitamin D₃ of a model acid coagulated fresh cheese was evaluated. It was hypothesized that increasing P/F ratios (0.9, 1.3, 1.7, and 2) and homogenization pressures (17, 50, 75, and 150 MPa) will decrease the particle size of the cheese milk emulsion. The decreased emulsion particle size will result in a more rigid and elastic cheese matrix with smaller pore sizes, with an increased interfacial surface area of fat particles, which will then improve the bioaccessibility of vitamin D₃. The P/F ratio exhibited a positive impact on the texture in a large deformation analysis. On the other hand, the effect of the P/F ratio and homogenization pressure was not significant on rheological properties of the cheese using a small deformation by means of a frequency sweep test, nor the porosity determined by environmental scanning electron microscopy (ESEM). These results suggested that the modification of the microstructure of acid coagulated fresh cheeses required other variables than P/F ratio and homogenization pressure probably due to a compression step after curd formation. Interestingly, the bioaccessibility of vitamin D₃ measured by in vitro digestion was reduced as P/F ratio and homogenization pressure increased, which may indicate a reinforced protein⁻protein interaction that affected protein hydrolysis.
Collapse
Affiliation(s)
- Nuria Castaneda
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Champaign, IL 61801, USA.
| | - Youngsoo Lee
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Champaign, IL 61801, USA.
| |
Collapse
|
21
|
Mert ID. The applications of microfluidization in cereals and cereal-based products: An overview. Crit Rev Food Sci Nutr 2019; 60:1007-1024. [DOI: 10.1080/10408398.2018.1555134] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ilkem Demirkesen Mert
- Ministry of Agriculture and Forestry, Food Enterprises and Codex Department, Ankara, Turkey
| |
Collapse
|
22
|
Raviadaran R, Chandran D, Shin LH, Manickam S. Optimization of palm oil in water nano-emulsion with curcumin using microfluidizer and response surface methodology. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.022] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
23
|
Bucci A, Van Hekken D, Tunick M, Renye J, Tomasula P. The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk. J Dairy Sci 2018; 101:6990-7001. [DOI: 10.3168/jds.2017-13907] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Accepted: 03/29/2018] [Indexed: 11/19/2022]
|
24
|
Size-based fractionation of native milk fat globules by two-stage centrifugal separation. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
25
|
Zhang Y, Zhang Y, Liu X, Huang L, Chen Z, Cheng J. Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates. Food Chem 2017; 227:211-218. [PMID: 28274424 DOI: 10.1016/j.foodchem.2017.01.049] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2016] [Revised: 12/09/2016] [Accepted: 01/10/2017] [Indexed: 01/09/2023]
Abstract
The functionality and structural properties of pig skin hydrolysates with different degrees of hydrolysis (DH, 10% and 20%) and microfluidisation (120MPa), prepared by pepsin and Alcalase® have been investigated in this study. Extensive hydrolysis can significantly improve the absolute value of the zeta potential and surface hydrophobicity. The particle distribution of hydrolysates decreased with increasing DH. The numbers of free sulfhydryl (SH) and disulfide bonds (SS) were significantly increased with increasing DH (p<0.05). Hydrolysates with a lower DH showed a better emulsifying property than those with a higher DH. Microfluidisation led to the transformation of structural and interfacial properties of the hydrolysates and increased the value of the zeta potential, S0, and gel strength. Microfluidisation results in limited breakage of chemical bonds, the number of SS and SH bonds unchanged in the treatment. These results reflect the functionality and structural properties of collagen-rich pig skin hydrolysates.
Collapse
Affiliation(s)
- Yehui Zhang
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yousheng Zhang
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xueming Liu
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lihua Huang
- Department of Food, Guangzhou City Polytechnic, Guangzhou 510405, China.
| | - Zhiyi Chen
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Jingrong Cheng
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| |
Collapse
|
26
|
The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9457-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
27
|
Ali A, Mekhloufi G, Huang N, Agnely F. β-lactoglobulin stabilized nanemulsions—Formulation and process factors affecting droplet size and nanoemulsion stability. Int J Pharm 2016; 500:291-304. [DOI: 10.1016/j.ijpharm.2016.01.035] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Accepted: 01/14/2016] [Indexed: 12/24/2022]
|
28
|
|
29
|
Moon JH, Yoon WB. Analysis of the Effect of High-Pressure Homogenization (HPH) on the Settling Velocity of Particles in an Alcoholic Rice Beverage Using Video Recording, Turbidity and Computational Fluid Dynamic Simulation. J Texture Stud 2015. [DOI: 10.1111/jtxs.12114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ji Hoon Moon
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 South Korea
| | - Won Byong Yoon
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 South Korea
| |
Collapse
|
30
|
High Shear Methods to Produce Nano-sized Food Related to Dispersed Systems. FOOD NANOSCIENCE AND NANOTECHNOLOGY 2015. [DOI: 10.1007/978-3-319-13596-0_8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
31
|
|
32
|
Sadeghpour Galooyak S, Dabir B. Three-factor response surface optimization of nano-emulsion formation using a microfluidizer. Journal of Food Science and Technology 2014; 52:2558-71. [PMID: 25892755 DOI: 10.1007/s13197-014-1363-1] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2014] [Accepted: 04/10/2014] [Indexed: 10/25/2022]
Abstract
Emulsification of sunflower oil in water by microfluidization was studied. Response surface methodology (RSM) and the central composite design (CCD) were applied to determine the effects of certain process parameters on performance of the apparatus for optimization of nano-emulsion fabrication. Influence of pressure, oil content and number of passes on the disruption of emulsions was studied. Quadratic multiple regression models were chosen for two available responses, namely Sauter mean diameter (SMD) and Polydispersity index (PdI). Analysis of variance (ANOVA) showed a high coefficient of determination (R(2)) value for both responses, confirming adjustment of the models with experimental data. The SMD and the PdI decreased as the pressure of emulsification increased from 408 to 762.3 bar for the oil content of 5 vol% and from 408 to 854.4 bar for the oil content of 13 vol%, and thereafter, increasing the pressure up to 952 bar led to increasing the both responses. The results implied that laminar elongational flow is the alternative disruption mechanism in addition to inertia in turbulence flow, especially at low treatment pressures. Both of responses improved with increase in number of passes from 2 to 4 cycles. The oil content depicted low effect on responses; however, interaction of this parameter with other regressors pointed remarkable impact. Also, the effect of pressure on Kolmogorov micro-scale was studied. The results implied that Kolmogorov equation did not take into account the over-processing and was applicable only for disruption of droplets in the inertial turbulent flow.
Collapse
Affiliation(s)
- Saeed Sadeghpour Galooyak
- Chemical Engineering Department, Amirkabir University of Technology, 424 Hafez Ave, Tehran, Iran 15875-4413
| | - Bahram Dabir
- Chemical Engineering Department, Amirkabir University of Technology, 424 Hafez Ave, Tehran, Iran 15875-4413
| |
Collapse
|
33
|
Kaltsa O, Gatsi I, Yanniotis S, Mandala I. Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1266-1] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
34
|
Lu C, Wang G, Li Y, Zhang L. Effects of homogenisation pressures on physicochemical changes in different layers of ultra-high temperature whole milk during storage. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12055] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Guorong Wang
- Department of Nutrition and Food Sciences; The University of Vermont; Burlington; VT; 05405; USA
| | - Yan Li
- College of Food Science and Nutrition Engineering; China Agricultural University; Beijing; 100083; China
| | - Liebing Zhang
- College of Food Science and Nutrition Engineering; China Agricultural University; Beijing; 100083; China
| |
Collapse
|
35
|
Tang SY, Shridharan P, Sivakumar M. Impact of process parameters in the generation of novel aspirin nanoemulsions--comparative studies between ultrasound cavitation and microfluidizer. ULTRASONICS SONOCHEMISTRY 2013; 20:485-497. [PMID: 22633626 DOI: 10.1016/j.ultsonch.2012.04.005] [Citation(s) in RCA: 106] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2011] [Revised: 04/10/2012] [Accepted: 04/14/2012] [Indexed: 06/01/2023]
Abstract
In the present investigation, the operating efficiency of a bench-top air-driven microfluidizer has been compared to that of a bench-top high power ultrasound horn in the production of pharmaceutical grade nanoemulsions using aspirin as a model drug. The influence of important process variables as well as the pre-homogenization and drug loading on the resultant mean droplet diameter and size distribution of emulsion droplets was studied in an oil-in-water nanoemulsion incorporated with a model drug aspirin. Results obtained show that both the emulsification methods were capable of producing very fine nanoemulsions containing aspirin with the minimum droplet size ranging from 150 to 170 nm. In case of using the microfluidizer, it has been observed that the size of the emulsion droplets obtained was almost independent of the applied microfluidization pressure (200-600 bar) and the number of passes (up to 10 passes) while the pre-homogenization and drug loading had a marginal effect in increasing the droplet size. Whereas, in the case of ultrasound emulsification, the droplet size was generally decreased with an increase in sonication amplitude (50-70%) and period of sonication but the resultant emulsion was found to be dependent on the pre-homogenization and drug loading. The STEM microscopic observations illustrated that the optimized formulations obtained using ultrasound cavitation technique are comparable to microfluidized emulsions. These comparative results demonstrated that ultrasound cavitation is a relatively energy-efficient yet promising method of pharmaceutical nanoemulsions as compared to microfluidizer although the means used to generate the nanoemulsions are different.
Collapse
Affiliation(s)
- Siah Ying Tang
- Department of Chemical and Environmental Engineering, Faculty of Engineering, The University of Nottingham, Malaysia Campus, Jalan Broga, 43500 Semenyih, Malaysia
| | | | | |
Collapse
|
36
|
Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.056] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
37
|
CAVENDER GEORGEA, KERR WILLIAML. MICROFLUIDIZATION OF FULL-FAT ICE CREAM MIXES: EFFECTS OF GUM STABILIZER CHOICE ON PHYSICAL AND SENSORY CHANGES. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2011.00650.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
38
|
Hu X, Zhao M, Sun W, Zhao G, Ren J. Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8886-8894. [PMID: 21744872 DOI: 10.1021/jf201781z] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Peanut protein isolate (PPI) was treated by high-pressure microfluidization (40, 80, 120, and 160 MPa) and/or transglutaminase (TGase) cross-linking. It was found that individual microfluidization at 120 MPa was more effective in improving the solubility, emulsifying properties, and surface hydrophobicity of PPI than at other pressures (e.g., 40, 80, or 160 MPa). Individual TGase cross-linking also effectively changed the physicochemical and functional properties of PPI. Microfluidization (120 MPa) or TGase cross-linking caused the unfolding of PPI structure, resulting in the decrease of α-helix and β-turns levels and the increase of β-sheet and random coil levels, as proved by Fourier transform infrared (FTIR) and circular dichroism (CD) spectra. Compared with individual treatments, microfluidization followed by TGase cross-linking significantly (p < 0.05) improved the emulsion stability during long-term storage (20 days). Moreover, the combined treatments led to looser structure of PPI and resulted in more obvious changes in physicochemical properties.
Collapse
Affiliation(s)
- Xiao Hu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, China
| | | | | | | | | |
Collapse
|
39
|
Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0032-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
40
|
Gaygadzhiev Z, Alexander M, Corredig M. Sodium caseinate-stabilized fat globules inhibition of the rennet-induced gelation of casein micelles studied by Diffusing Wave Spectroscopy. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.07.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
41
|
|
42
|
Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties. J DAIRY RES 2008; 75:69-75. [DOI: 10.1017/s0022029907003032] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The effects of ultra-high pressure homogenization (UHPH) on skim milk yogurt making properties were investigated. UHPH-treated milk was compared with conventionally homogenised (15 MPa) heat-treated skim milk (90°C for 90 s), and to skim milk treated under the same thermal conditions but fortified with 3% skim milk powder. Results of the present study showed that UHPH is capable of reducing skim milk particle size which leads to the formation of finer dispersions than those obtained by conventional homogenisation combined with heat treatment. In addition, results involving coagulation properties and yogurt characteristics reflected that, when increasing UHPH pressure conditions some parameters such as density of the gel, aggregation rate and water retention are improved.
Collapse
|
43
|
|
44
|
Takahashi M, Inafuku KI, Miyagi T, Oku H, Wada K, Imura T, Kitamoto D. Efficient preparation of liposomes encapsulating food materials using lecithins by a mechanochemical method. J Oleo Sci 2007; 56:35-42. [PMID: 17693697 DOI: 10.5650/jos.56.35] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In order to evaluate to the feasibility of using lecithins for nanocapsules including functional food materials, liposomes were prepared from different commercially available lecithins (SLP-WHITE, SLP-PC70 and PL30S) by the Bangham method, and their physicochemical properties were examined by using a confocal laser scanning microscopy (CLSM) and the measurements of trapping efficiency. There was little difference in the trapping efficiency among the three types of liposomes. In all cases, the trapping efficiency clearly increased with an increase of the lecithin concentration up to 10 wt % , and the maximum efficiency reached at approximately 15%. CLSM observation showed the particle size of liposomes prepared from SLP-WHITE is significantly smaller than that prepared from other lecithins. In addition, liposomal solution prepared from SLP-WHITE remained well dispersed for at least 30 days, while two other liposomal solutions showed a phase separation due to aggregation and/or fusion of liposomes. These results indicated that SLP-WHITE is the most appropriate for the preparation of stable liposomes with well dispersed among the lecithins tested. SLP-WHITE liposomes were then prepared by the mechanochemical method using a homogenizer and microfluidizer, aiming at improving the preparation efficiency and liposome stability. The particle size of the prepared SLP-WHITE liposomes decreased with increasing inlet pressure and the number of processed cycles, and reached between 73 and 123 nm based on the measurement using dynamic light scattering. Moreover, freeze-fracture transmission electron microscopy revealed that the prepared liposomes are small unilamellar vesicles (SUV) with a diameter of approximately 100 nm. The extract of Curcuma longa Linn. (Ukon), which contains curcumins as a functional food material, was then subjected to the mechanochemical method with SLP-WHITE to give liposomes including the functional materials. Interestingly, the trapping efficiency of the liposomes for curcumins was found to reach over 85%. From these results, the present mechanochemical method is very likely to allow us to efficiently prepare stable and functional liposomes from the low-cost lecithin. The method may thus have a potential for manufacturing practical nanocapsules, which serves as a novel carrier of functional food materials.
Collapse
Affiliation(s)
- Makoto Takahashi
- The United Graduate School of Agricultural Science, Kagoshima University, JAPAN
| | | | | | | | | | | | | |
Collapse
|
45
|
Jafari SM, He Y, Bhandari B. Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques. Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.02.002] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
46
|
Serra M, Trujillo A, Quevedo J, Guamis B, Ferragut V. Acid coagulation properties and suitability for yogurt production of cows’ milk treated by high-pressure homogenisation. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.10.001] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
47
|
Van Hekken DL, Tunick MH, Malin EL, Holsinger VH. Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.08.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
48
|
Jafari SM, He Y, Bhandari B. Optimization of nano-emulsions production by microfluidization. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0476-9] [Citation(s) in RCA: 231] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
49
|
Michalski MC, Januel C. Does homogenization affect the human health properties of cow's milk? Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2006.02.004] [Citation(s) in RCA: 92] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|