FOOD HYDROCOLLOIDS
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2017
·
IF 4.747
Enmin Chen,Lianqi Cao,David Julian McClements,Shilin Liu,Bin Li,Yan Li
The impact of incorporating different levels of cinnamaldehyde (CA) into the oil phase used to prepare whey protein isolate (WPI)-stabilized nanoemulsions was investigated. Stable nanoemulsions could not be formed by pure CA, which was attributed to gravitational separation, but they could be formed from mixtures of CA and triglycerides. The mean particle diameter produced by homogenization decreased with increasing CA, which was attributed to the reduction of oil phase interfacial tension and viscosity. CA enhanced the physical stability of the nanoemulsions to salt addition (0–500 mM) and thermal processing (30–90 °C), but could not prevent droplet flocculation near the protein's isoelectric point (around pH 5). SDS-PAGE and surface load measurements indicated that more protein accumulated at the droplet surfaces in the presence of CA, which was attributed to interfacial crosslinking. CA may therefore be a useful means of modulating the physicochemical properties of protein-stabilized nanoemulsions.
研究领域:
食品科学
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胶体与界面化学
·
蛋白质功能特性
·
递送系统
·
食品纳米技术
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Shilin Zhang,Guanyu Fang,Ke Chen,Weiping Zheng,Xiao Wang,Zhehua He,Fenghua Wu,Xingquan Liu,Peng Wang
This study aimed to develop novel bigels as solid fat substitutes and compare the effects of three gelators on their physical properties. Bigels were prepared by mixing whey protein (WPI) hydrogel with glycerol monostearate (GMS), γ-oryzanol/β-sitosterol (SO), and beeswax (BW) based oleogels at different ratios. All bigels exhibited typical hydrogel-in-oleogel (HG/OG) structures as the oleogel content increased from O5:H5 to O8:H2. Among the three systems, GMS-based bigels showed better thermal stability, rheological properties, oil-binding capacity (>97%), and freeze–thaw stability. Their improved oxidative stability was related to the formation of a dense crystalline network, which reduced oil mobility, limited water migration, and slowed oxygen diffusion. In addition, the SVR model showed better prediction performance for POV and TBARS than the PLSR model, with R 2 values above 0.95 and prediction errors below 10%. These findings offer critical structural insights into how different gelators modulate bigels properties, offering the way for the design of healthier solid fat substitutes.
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高影响因子
Food Bioscience
·
2026
·
IF 6.2
Yue Meng,Fangfang Su,Yuhan Cui,Hanying Yang,Qian Guo,Wei Zhang,Ling Guo,Yujun Jiang,Chaoxin Man,Yu Zhang
Probiotics have shown potential in alleviating ulcerative colitis (UC) by modulating gut microbiota, restoring intestinal barrier integrity, and suppressing inflammatory responses. However, their oral efficacy is limited by poor gastrointestinal survival and insufficient colonic targeting. To address these limitations, a ternary hydrogel microcapsule (JYPWH) composed of apple pectin, whey protein isolate, and hyaluronic acid (HA) was developed to encapsulate Lacticaseibacillus rhamnosus JY027. As a dual-functional delivery system, JYPWH combined probiotic protection against gastrointestinal stress with HA-CD44-mediated delivery to inflamed colonic tissue. Oral administration of JYPWH significantly alleviated DSS-induced colitis in mice. Mechanistically, JYPWH promoted intestinal barrier repair by upregulating MUC-2, ZO-1, and Occludin. Concurrently, the NF-κB signaling pathway was suppressed in colonic tissue, serum levels of the pro-inflammatory cytokines TNF-α, IL-1β, and IL-6 were decreased, and serum levels of the anti-inflammatory cytokine IL-10 were increased. JYPWH also reduced inflammation-induced CD44 overexpression in colonic tissue. In addition, JYPWH reshaped the gut microbiota of DSS-treated mice by increasing beneficial taxa such as Lachnospiraceae_NK4A136_group and decreasing opportunistic pathogens, including Escherichia-Shigella , while restoring colonic short-chain fatty acid levels. Collectively, JYPWH integrates probiotic protection with HA-CD44-mediated colonic delivery, offering a promising strategy for UC intervention.
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Applied Food Research
·
2026
·Vol. 6
·期 1
·101941
·
IF 5.4
Namei Ren,Nan Zhang,Shaomin Du,Huifang Wang,Li Li
Aims to obtain highly resistant and stable microcapsules, we introduced the concept of sodium alginate (SA) pre-loading for Lactobacillus amylolyticus L6 ( L. amylolyticus L6) and Propionibacterium freudenreichii subsp. Shermanii CGMCC1.2231 ( P. freudenreichii subsp. Shermanii CGMCC 1.2231) and combined the advantages of heat and cold gelation of SA and whey protein isolate (WPI). By evaluating the appearance, structural characteristics, flowability, gastrointestinal tolerance, and storage stability of several microcapsules after spray drying, it was concluded that the viable probiotics for all microcapsules reached 0.43–3.40 × 10 10 CFU/g and the bacterial viability of encapsulated probiotics exhibited a more robust resistance, maintaining levels at 8.18–9.33 lg CFU/mL after digesting in simulate gastric fluid for 2 h, whereas 6.09–8.21 lg CFU/mL after digestion in simulate intestinal fluid for 4 h continuously. Pre-loading with SA can effectively reduce the damaging effect of simulated gastrointestinal environments on probiotic cells of microcapsules. In addition, SA pre-loading had more significant and protective effect on storage stability of L. amylolyticus L6 and P. freudenreichii subsp. Shermanii CGMCC 1.2231.
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Innovative Food Science & Emerging Technologies
·
2026
·
IF 6.8
Gongshuai Song,Ziming Xu,Zhen Xu,Mingwei Zeng,Mengna Zhang,Jinyan Gong
Cold plasma (CP) treatment can alter the structure of proteins and modify the physicochemical property. However, the mechanism of CP-assisted acidic-thermal protein fibrillation during different fibrillation degrees is essential to explore. This study aimed to investigate the effect of CP-assisted acidic-thermal fibrillation on the structural, physicochemical, and emulsifying characteristics of whey protein isolate (WPI) and its ability to stabilize high internal phase emulsions (HIPEs). Results indicated CP exhibited significant potential for promoting the formation of WPI fibrils (WFs), as evidenced by a 1.84-fold increase in Thioflavin T fluorescence intensity and enhanced β-sheet content from 13.72% to 43.77%. FTIR and SEM analyses confirmed that CP induced unfolding of the WPI structure and the formation of highly ordered, filamentous aggregates. The fibrils induced by CP exhibited superior emulsifying activity index (32.66 m 2 /g) and emulsion stability index (89.24 min), representing 2.1- and 1.8-fold increases over the native WPI, respectively. Moreover, the CP-induced WF stabilized HIPEs with the smaller droplet sizes, higher apparent viscosity, and enhanced storage stability. The driving force of CP-assisted self-assembly fibrillation mainly involved hydrogen bonds and electrostatic interactions. The HIPEs stabilized by PWFs exhibited the superior thermal and ultraviolet stability of encapsulated lycopene. The highest retention rate (56.10%) was obtained in the HIPEs. This work revealed that CP-assisted fibrillation provided an efficient, green, and controllable strategy to tailor the structure and interfacial functionality of proteins, revealing the important role of CP in regulating the protein fibrillation process.
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高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Fengzhi Qiao,Shaolei Wang,Jian He,Weilian Hung,Xia Ma,Pimin Gong,Jiadong Li,Ting Sun,Cristabelle De Souza,Lanwei Zhang,Kai Lin
The cell membrane, consisting of a phospholipid bilayer, is an important defense system of lactic acid bacteria (LAB) against adverse conditions. However, this membrane gets damaged during the process of spray drying of LAB into powder. In this study, two strains of Lactobacillus bulgaricus L9–7 and L4–2-12 with significantly different survival rates of about 22.49% and 0.43% after spray drying were explored at the cell membrane level. A total of 65 significantly different lipid species were screened from the cell membranes of two strains, with cardiolipin (CL) 15:1_22:6_24:0_28:0 being the crucial lipid species affecting membrane resistance. Finally, the KEGG enrichment analysis revealed that glycerophospholipid metabolism was the most predominant pathway, and eleven lipid species were annotated, including CL. Overall, this paper provides valuable insights into enhancing the heat tolerance of LAB.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qing Zhang,Yujin Yang,Yannan Chen,Shuoshuo Ban,Shaobin Gu,Fang Li,Mengmeng Xue,Jianrui Sun,Xin Li,Shanshan Tie
The purpose of this study was to prepare a pH-responsive microgel for co-delivering Weizmannia coagulans 99 (BC99) and procyanidins (PCs) to enhance the survival rate and tolerance of probiotics in complex micro-environment. The effects of different concentrations of PCs on the properties of microgels were optimized, and found that the spherical microgels had higher encapsulation efficiency (90.27 ± 2.51%) and smaller size when the concentration of PCs was 20 μg/mL. The interaction among PCs, pectin and protein could effectively improve the survival rate of BC99 under different pH, bile salt, digestive enzyme and temperature conditions, maintain their stability in acidic gastric fluid, and realize the release of probiotics in neutral intestinal fluid. Moreover, the microgel was able to protect BC99 against H 2 O 2 and antibiotics. This work provides a pH-responsive co-loaded microgels for BC99 and PCs, and has the potential in the loading and delivery of other probiotics and polyphenols.
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Wenmei Hu,Xindong Xu,Xingyan Wang,Tinghong Ma,Yuting Li,Xianglin Qin,Jibin Wei,Shan Chen
This study investigated the influence of curdlan on the gel properties of whey protein isolate (WPI). Results demonstrated that curdlan significantly improved the water-holding capacity, gel strength and rheological properties of the WPI gels. Moreover, it promoted the unfolding of the molecular structures of WPI, which was manifested by the transition from α-helix to β-sheet, an increase in free sulfhydryl content and a decrease in surface hydrophobicity. Furthermore, 4 % curdlan promoted the formation of WPI with uniform and compact elastic gel network structures, primarily attributed to disulphide bonds, hydrogen bonds and hydrophobic interactions. However, when the addition of curdlan exceeds 4 %, excessive entanglement of curdlan chains and steric hindrance effects hinder the unfolding and folding of protein structures, weaken their interaction, result in a loose network structure and affect the gel properties. In conclusion, this study demonstrates that curdlan can effectively improve the gelling properties of WPI, suggesting its potential application in low-calorie gel-based dairy products.
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Wen-Xuan Hu,Yue-Yi Dang,Jia-Yang Fu,Chang-Sen Jin,Si-Ling Li,Xiuzhu Yu,Shuang-kui Du
This study explored the effects of fatty acids with varying chain lengths—lauric acid (LA), palmitic acid (PA), and stearic acid (SA)—on the structure, thermal properties, and digestibility of high-amylose wheat starch (HWS) and HWS-whey protein isolate (WPI) complexes. The aim was to understand the interaction mechanisms and evaluate the potential of HWS-WPI-fatty acid complexes for nanoparticle preparation. Results revealed that fatty acids formed V-type crystalline structures with HWS, weakened its microstructural continuity, and reduced starch digestibility, with differences depending on chain length. LA formed thermally stable II-type complexes with amylopectin's double-helix structure, while SA formed I-type complexes with amylose's single-helix structure, leading to higher resistant starch (RS) content (31.22 %). The addition of WPI promoted the formation of both I-type and II-type complexes, improving crystalline structure, digestion resistance, and RS content. The HWS-WPI-LA complex, with its ordered structure and reduced continuity, produced nanoparticles with smaller size (277.97 nm), narrower distribution (polydispersity 0.241), better dispersibility, and regular morphology compared to other complexes. These nanoparticles also exhibited low cytotoxicity and good biocompatibility. These findings underscore the role of fatty acids in starch-protein interaction and the potential of ternary complexes for developing food-grade nanoparticles with small size and narrow distribution.
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PubMed
高影响因子
Toxics
·
2024
·Vol. 12
·期 5
·325
·
IF 3.9
Ge Song,Honglian Tan,Chuhan Cheng,Peng Li,Xinyang Sun,Yuling Zhou,Yong Fang
Hexavalent chromium (Cr(VI)) is known as the most hazardous species of chromium. Speciation analysis of Cr in foods is of a great significance for assessing its influences on human health. In this study, a fast HPLC-ICP-MS method for the determination of Cr(VI) was developed for determining the content of Cr(VI) and also investigating its transformation in foods. The developed method employs an alkali extraction and weak anion-exchange column separation for distinguishing the Cr species, facilitating accurate Cr(VI) quantification within 1.5 min. This technique was applied to determine the Cr(VI) levels in a range of food products, including yoghurt, milk powder, rice flour, orange juice, green tea, white vinegar, and whole wheat bread. The results showed that no Cr(VI) was detected in these food products. Spiking experiments revealed that the recovery rate of Cr(VI) decreased with the increase in its contact time with food products. A further exploration of Cr(VI) in various food components such as vitamin C, tea polyphenols, whey proteins, gelatin, fructose, and cellulose indicated the conversion of Cr(VI) to organic Cr(III) over a period from 20 min to 60 h. It was found that high temperatures and acidic conditions accelerated the rate of Cr(VI) conversion to organic Cr(III) in the six food components mentioned above. This evidence suggests that natural reducing substances in foods probably prevent the occurrence of Cr(VI).
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PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 9
·2046
·
IF 4.2
Yudie Jin,Suning Zhang
Adenosine, as a water-soluble active substance, has various pharmacological effects. This study proposes a layer-by-layer assembly method of composite wall materials, using hydroxypropyl-β-cyclodextrin as the inner wall and whey protein isolate as the outer wall, to encapsulate adenosine within the core material, aiming to enhance adenosine microcapsules’ stability through intermolecular interactions. By combining isothermal titration calorimetry with molecular modeling analysis, it was determined that the core material and the inner wall and the inner wall and the outer wall interact through intermolecular forces. Adenosine and hydroxypropyl-β-cyclodextrin form an optimal 1:1 complex through hydrophobic interactions, while hydroxypropyl-β-cyclodextrin and whey protein isolate interact through hydrogen bonds. The embedding rate of AD/Hp-β-CD/WPI microcapsules was 36.80%, and the 24 h retention rate under the release behavior test was 76.09%. The method of preparing adenosine microcapsules using composite wall materials is environmentally friendly and shows broad application prospects in storage and delivery systems with sustained release properties.
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Wenjing Chen,Sha Li,Amgad Albahi,Shuxin Ye,Jing Li,Bin Li
Konjac glucomannan (KGM) can significantly prolong gastrointestinal digestion. However, it is still worth investigating whether the macromolecular crowding (MMC) induced by KGM is correlated with digestion. In this paper, the MMC effect was quantified by fluorescence resonance energy transfer and microrheology, and the digests of starch, protein, and oil were determined. The digestive enzymes were analyzed by enzyme reaction kinetic and fluorescence quenching. The results showed that higher molecular weight (604.85 ∼ 1002.21 kDa) KGM created a larger MMC (>0.8), and influenced the digestion of macronutrients; the digests of starch, protein, and oil all decreased significantly. MMC induced by KGM decreased the Michaelis-Menten constants (K m and V max ) of pancreatic α-amylase (PPA), pepsin (PEP), and pancreatic lipase (PPL). The larger MMC (>0.8) induced by KGM resulted in the decrease of fluorescence quenching constants (K sv ) in PPA and PPL, and the increase of K sv in PEP. Therefore, varying degrees of MMC induced by KGM could play a role in regulating digestion and the inhibitory effect on digestion was more significant in a relatively more crowded environment induced by KGM. This study provides theoretical support for the strategies of nutrient digestion regulation from the perspective of MMC caused by dietary fiber.
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PubMed
高影响因子
危险品化学品经营许可证（带存储）