FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Minmin Ai,Zheng Zhang,Hong Fan,Yuanyuan Cao,Aimin Jiang
In this article, high-intensity ultrasound (800 W, 20 kHz, 30% amplitude, 15 min) together with heat treatment (90 °C, 30 min) was employed to improve the interfacial properties of egg white peptides and to enhance the stability of prepared emulsions. The high-intensity ultrasound treatment caused peptides to depolymerize, producing a smaller particle size (60.52 nm), increasing the surface charges, and exposing the hydrophobic groups. The interfacial activity of peptides was increased after ultrasound and heat treatment, with a decrease in interfacial tension and an increase in contact angle (from 44.8° to 68.7°). The treated peptides exhibited remarkably enhanced antioxidant activity. Secondary structure analysis demonstrated that ultrasound and heat treatment significantly reduced β-sheets and increased the random structure content remarkably. Emulsions prepared from the ultrasonicated and heat-treated peptides exhibited better dispersion and lower viscosity, together with higher interfacial protein contents and higher proportions of interfacial adsorbed proteins. The ultrasonicated and heat-treated peptide-stabilized emulsions exhibited better ionic, thermal, and storage stabilities, and reduced lipid oxidation. Thus, the findings indicate that this method provides a feasible and efficient approach to broaden the application of small molecule peptides for the stabilization of emulsions.
研究领域:
食品科学
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化学工程
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
·
2020
·
IF 7.489
Yue Wei,Yanping Xie,Zhixiang Cai,Yalong Guo,Min Wu,Pengguang Wang,Ruiqi Li,Hongbin Zhang
Hypothesis The structural modification of natural emulsifiers may greatly impact their interfacial behaviours and bulk properties. The relationship between the microscopic interfacial viscoelasticity and the macroscopic emulsion stability in emulsifiers with different degrees of modification can be clarified using a multiscale approach. Experiments A polysaccharide emulsifier of corn fibre gum (CFG) with different octenyl succinate anhydride (OSA) contents was used to obtain a broad variety of interfacial properties . Interfacial adsorption kinetics and viscoelastic responses were measured by combining interfacial shear rheology and quartz crystal microbalance with dissipation monitoring, and the emulsion properties (droplet size and physical stability) at other scales were evaluated. Findings Compared with native CFG, esterified CFG formed thick interfacial films with higher elasticity and viscosity , and their corresponding emulsions showed greater stability. There exists a satisfactory correlation between interfacial rheological properties and emulsion stability. However, such a satisfactory correlation can not be established among the degree of esterification of CFG, interfacial viscoelasticity and stability since depletion flocculation might occur in the emulsion stabilized by the OSA-CFG with the highest OSA content, which induced inferior bulk stability but exerted no impact on the measured interfacial properties. We propose that the depletion flocculation is responsible for this imperfection and provide detailed explanations.
研究领域:
食品科学
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胶体化学
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表面化学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
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2023
·
IF 5.5
Hui-min Yan,Yu Song,Man-man Yu,Xiu-ning Yao,Wen-wen Zhang,Ying Xu,Xue-qing Li,Yu-qin Xu,Shun Fang,Jun Qi,Guo-yuan Xiong,Chao Li,Jing-min Jia,Yong Hu
The purpose of this study was to use the complexes of gelatin (GA), positively charged arginine (Arg), and negatively charged aspartic acid (Asp) to produce a stable o/w emulsion using a low-energy stirring method. The thermal stability mechanism of this emulsion was investigated by evaluating its particle size, microstructure, differential scanning calorimetry (DSC), rheology, and ζ potential , as well as the secondary structure, surface hydrophobicity, and interaction force of gelatin-amino acid complexes. The results showed that adding Arg and/or Asp significantly decreased the particle size of the emulsion (P < 0.05). Particularly, the emulsion stabilized by gelatin-Arg-Asp showed the smallest particle size of 0.9 μm (D3.2), the highest absolute zeta potential (21.58 mV), the greatest viscosity, and the highest thermal stability. Even after heating at 121 °C for 20 min, this emulsion still had smaller particles than the unheated emulsion with or without Arg or Asp. Asp and Arg enhanced the triple helix content of gelatin through intramolecular hydrogen bonds and protected the surface hydrophobic groups of gelatins through intermolecular hydrophobic interactions of guanidine groups, increasing the depolymerization and ordered structure of gelatin and thus prolonging the temperature corresponding to the endothermic peak from 24.16 °C to 84.35 °C. These findings should contribute to the high thermal stability of the gelatin-Arg-Asp-stabilized emulsion. This study suggested that macromolecular protein-stabilized oil-in-water emulsions with a low oil phase content could be prepared by low-energy emulsification .
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2025
·
IF 5.4
Bin Zhou,Peiyu Yang,Qiuyue Hou,Bing Cui,Hongshan Liang,Bin Li,Xin Shi
The strong hydrophobicity of glutenin (Gln) limits its application as a food emulsifier. To address this, we hypothesized that hydrophilic tannic acid (TA) could interact with glutenin to enhance the stability of glutenin emulsions. The mechanism of Gln-TA nanoparticles in improving emulsion stability was explored through synergistic analysis of interactions, nanoparticle characteristics, and interfacial properties. These results revealed that the formation of Gln-TA nanoparticles was primarily driven by hydrogen bonding and hydrophobic interactions. The incorporation of tannic acid enhanced both the short-term and long-term stability of glutenin emulsions, though their effects and mechanisms differed significantly. Specifically, the ability of Gln-TA nanoparticles to improve short-term emulsion stability exhibited a distinct tannic acid concentration dependence. When the tannic acid concentration reached 24.0 μmol/L, Gln-TA nanoparticles achieved the smallest particle size (247.8 nm) and the highest mechanical strength of interfacial layers, yielding the optimal short-term emulsion stability. In contrast, Gln-TA nanoparticles at a tannic acid concentration of 19.2 μmol/L exhibited the best long-term emulsion stability, which was attributed to their superior amphiphilicity and interfacial deformation resistance. This study would provide new insights into the mechanism by which Gln-TA nanoparticles enhance emulsion storage stability and establish a theoretical foundation for developing health-beneficial protein emulsifiers.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2013
·
IF 2.906
Xuejuan Jia,Yingwen Chen,Chong Shi,Yangfan Ye,Peng Wang,Xiaoxiong Zeng,Tao Wu
Native cellulose has a highly crystalline structure stabilized by a strong intra- and intermolecular hydrogen-bond network. It is usually not considered as a good gelling material and emulsion stabilizer due to its insolubility in water. Chemical modification is generally necessary to obtain cellulose derivatives for these applications. In this study, we have shown that, by simply disrupting the hydrogen-bond network of cellulose with phosphoric acid treatment, the regenerated cellulose can be a good gelling material and emulsion stabilizer. Microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy analysis have confirmed that the regenerated cellulose is primarily amorphous with low crystallinity in the structure of cellulose II. Stable aqueous suspensions and opaque gels that resist flowing can be obtained with the regenerated cellulose at concentrations higher than 0.6% and 1.6%, respectively. Moreover, it can effectively stabilize oil-in-water emulsions at concentrations less than 1% by a mechanism that combines network and Pickering stabilization.
研究领域:
材料科学
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化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 8
·5228-5238
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IF 3.612
Shuya Wang,Bin Zhou,Xinquan Yang,Liqiong Niu,Shugang Li
Summary Clanis Bilineata Tingtauica Mell Protein (CBTMP) was one of the new natural insect protein resources. However, due to its strong surface hydrophobicity and poor emulsion stability, its application has greatly been limited. In this study, Pickering emulsions were prepared by CBTMP–Tannic acid (CBTMP–TA) particles and soybean oil ( φ = 50%). The presence of TA significantly increased the zeta-potential (from −23.5 ± 0.73 to −29.23 ± 0.58 mV) and three-phase contact angle (from 129.9 ± 4.53° to 87.27 ± 3.20°) of complex, especially the concentration of TA was 0.4 m m . Besides, the stability of emulsions was significantly improved according to the results of the droplet size and static multiple light scattering. Furthermore, rheological properties including viscosity, thixotropy and creep recovery were significantly enhanced, which indicated the formation of a more stable network structure. Interfacial behaviour (Interfacial tension, interfacial film viscoelasticity and diffusion rate) of emulsions was significantly changed, forming a more stable interfacial layer as TA content increased. The CBTMP–TA complex was adsorbed at the interface and the adsorption rate was also mainly affected by the content of TA. The study indicated CBTMP–TA compositions to enhance stability, rheological behaviours and interfacial characteristics, and demonstrated the potential applications of insect protein resources in food emulsion systems.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xinna Hu,Tao Ma,Haibo Pan,Shiguo Chen,Donghong Liu
Metal-phenolic networks (MPNs) combine the specific functionalities of metal ions with the high affinity of phenolic compounds, making them promising candidates for food emulsion engineering. Current research has primarily focused on using MPNs to modify exogenous stabilizers for enhanced emulsion stabilization, while the emulsifying properties and direct interfacial behavior of MPNs themselves have not been sufficiently elucidated. We employed a stepwise interfacial assembly strategy for MPNs-based emulsion stabilization: initial emulsion formation using tannic acid (TA), a common natural polyphenol, followed by in-situ formation of MPNs through metal coordination (Fe III , Cu II , Al III , and Zn II ). The changes of the C O group in the FT-IR and XPS spectra confirmed the charge migration from TA to metal ions and the formation of coordination bonds, demonstrating the successful formation of MPNs. A higher TA concentration (2.0 %) is conducive to forming larger MPNs structures, with the corresponding TA 2.0 /Fe-MPNs stabilized emulsions exhibited the best stability (from 231.30 nm to 275.54 nm after 21-day storage). The MPNs formed by TA and four selected metal ions were all successfully localized at the interface for emulsion stabilization, with superior stability during the 21-day storage period. Comparing MPNs constructed with different metal ions, TA/Zn-MPNs could form the densest interfacial adsorption layer up to 384.74 ng/cm 2 , approximately 2.33 times than that of TA/Fe-MPNs, suggesting their superior potential as effective emulsion stabilizers. This study provides foundational insights into the interfacial behavior and stabilization mechanisms of MPNs stabilized emulsions, offering guidance for the design of multifunctional food emulsion systems and expanding the application of MPNs in food industry.
研究领域:
食品科学
·
材料化学
·
界面化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACS Food Science & Technology
·
2024
·
IF 2.6
Yifang Ma,Qinbo Jiang,Shijie Zheng,Yun Ding,Rongjie Wang,Shasha Wang,Nan Liu,Hui Zhang
Herein, the oleogelation of human milk mimic oil (HMMO) was carried out with beeswax (BW). The physiochemical properties [microstructure, oil holding capacity, X-ray diffraction, differential scanning calorimetry, and rheology] were investigated. The increased addition of BW led to larger crystal sizes and denser internal networks in the oleogel, further improving the thermal behavior, structural strength, and viscosity performance of BW oleogel samples. With the cost-effective benefit of forming the desired internal network structure, 5% BW was selected for oleogel emulsion preparation with varying whey protein isolate addition levels (1, 5, 10, and 15%). The oleogel emulsions showed better storage and emulsifying stability than the conventional ones without significant changes in droplet size. The oleogelation by BW in the oil phase also gave more robust and viscous textures to the HMMO-based emulsion. To sum up, this study supported the advantages of oleogelation by BW in optimizing the physiochemical properties of HMMO and its emulsion, which promotes more promising applications in food, medicine, and cosmetics.
研究领域:
食品科学
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材料科学
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生物学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Jinzhe Li,QiuWan Jiang,Ruyi Zhang,Shiyi Guo,Zhanmei Jiang,Juncai Hou
Due to uneven distribution amino acid residues of α-lactalbumin (αLA) at oil-water interface, some measurement should be adopted to improve its interfacial behavior and emulsion stability. Therefore, this study focused on the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V (MGV). Four treatments were adopted: ultrasound (US), high pressure homogenization (HPH) and combined treatment (US-HPH and HPH-US). Primarily, emulsion stability of αLA/MGV was analyzed. US-HPH or HPH-US exhibited better emulsion stability than US or HPH. Especially, HPH-US-αLA/MGV emulsion was not stratified at the given time (45 d), which was the most stable emulsion. Moreover, the micromorphology of emulsion showed that MGV and UH/HPH treatment suppressed the aggregation of αLA emulsion droplet. In addition, interfacial adsorption mass and viscoelasticity of physical treated αLA was improved with MGV in the order of HPH-US > US-HPH > US > HPH, specifically, frequency shift (ΔF) and dissipation shift (ΔD) of HPH-US-αLA/MGV was 42.2% and 32.5% higher than that without MGV. This finding may provide a potential approach for obtaining natural and high-efficient protein-based emulsifier in food industry.
研究领域:
食品科学
·
界面化学
·
蛋白质工程
✓ 已验证
产品关联
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2013
·
IF 2.108
Huili Wang,Wenxia Liu,Xiaofan Zhou,Haidong Li,Kaifeng Qian
Alkenyl succinic anhydride (ASA) is an oily paper sizing agent that is generally introduced into the paper manufacturing system as an ASA-in-water emulsion. In this paper, ASA-in-water emulsions are prepared by homogenizing the mixture of ASA and aqueous dispersion of Laponite modified with alanine . The modification of Laponite with alanine reduces the emulsion droplet size, and enhances the emulsion stability against coalescence due to lowering the interfacial tension between ASA and water containing Laponite and improving the affinity of Laponite particles toward ASA. Infrared spectrum analysis indicates that the adsorption of alanine on the Laponite particles retards the hydrolysis of ASA when the alanine-modified particles are employed to stabilize ASA emulsions. Meanwhile, the sizing efficiency of the as-prepared ASA emulsion is also improved by the modification of Laponite with alanine, and more dependent on emulsion droplet size than on the hydrolysis of ASA.
研究领域:
化学工程
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 104
·期 2
·643-654
·
IF 4.1
Bojia Li,Xinyi Wang,Jin Gao,Hongshan Liang,Di Wu,Shang Chu,Xiangwei Zhu,Bin Zhou
BACKGROUND Interface modification driven by supramolecular self-assembly has been accepted as a valuable strategy for emulsion stabilization enhancement. However, there has been a dearth of comparative research on the effect of simple complexation and assembly from the perspective of the responsible mechanism. RESULTS The present study selected zein and tannic acid (TA) as representative protein and polyphenol modules for self-assembly (coined as TA-modified zein particle and TA-zein complex particle) to explore the surface properties and interfacial behavior, as well as the stability of constructed Pickering emulsions to obtain the regulation law of different modification methods on the interfacial behavior of colloidal particles. The results demonstrated that TA-modified zein colloidal particles potentially improved the emulsifying properties. When the TA concentration was 3 mmol L −1 , the optimized TA-modified zein particle was nano-sized (109.83 nm) and had advantageous interfacial properties, including sharply reduced surface hydrophobicity, as well as a low diffusion rate at the oil/water interface. As a result, the shelf life of Pickering emulsion containing 50% oil phase was extended to 90 days. CONCLUSION Through multi-angled research on the properties of the interfacial membrane, improvement of emulsion stability was a result of the formation of viscoelastic interfacial film that resulted from the decrease of absorption rate between particles and interface. Using refined regulation to investigate the role of different sample preparation methods from a mechanistic perspective. Overall, the present study has provided a reference for TA to regulate the surface properties and interface behavior of zein colloidal particles, enriched the understanding of colloidal interface assembly, and provided a theoretical basis for the quality control of interface-oriented food systems. © 2023 Society of Chemical Industry.
研究领域:
食品科学
·
界面化学
·
胶体科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Ting Zhang,Rui Sun,Mengzhen Ding,Li Li,Ningping Tao,Xichang Wang,Jian Zhong
Both fish gelatins and mammalian gelatins have been explored in the preparation and application of fish oil-loaded emulsion. However, the comprehensive comparisons and relationships of the structural, functional, and emulsions stability differences between these two gelatins remain unclear. In this work, structural, functional, and the emulsion application differences between commercial cold-water fish skin gelatin (CFG) and bovine bone gelatin (BBG) are explored. The results demonstrated the BBG-stabilized emulsion was more stable than the CFG-stabilized emulsion at 4 °C and higher temperatures (23 °C and 37 °C) decreased the creaming stability differences. The creaming index differences between CFG-stabilized and BBG-stabilized emulsions were mainly dependent on emulsion droplet size and interfacial layer thickness consisted of gelatins. Further, the possible reason for CFG's lower emulsion stability at 4 °C might be mainly dependent on its higher β-antiparallel percentage in the secondary structures and its lower thickness of gelatin film-like nanostructures. This work will provide useful information to understand the relationship between structure and function of protein. It also will provide a guide for the application of fish oil-loaded gelatin-stabilized emulsions in food beverages and other foods such as surimi .
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）