Food & Function
·
2020
·Vol. 11
·期 9
·7651-7660
·
IF 4.171
Shenglan Guo,Mingyue Song,Xiangyang Gao,Lulu Dong,Tao Hou,Xiaokun Lin,Weijie Tan,Yong Cao,Michael Rogers,Yaqi Lan
Ceramide (CER) is a novel food-grade organogelator with beneficial health effects. Lecithin (LEC) is not an effective gelator; however, it may alter the crystal morphology of the host gelator in a multicomponent system. In this paper, LEC and CER were mixed at various molar ratios in sunflower oil leading to different gelation behaviors. It was interesting since in this multicomponent system, gels formed when there was more less-effective gelator (LEC), while gels hardly formed when there was more effective gelator (CER). This drew our attention since there might not be only one kind of assembly mode between the LEC and the CER. A comprehensive rheological investigation was conducted. It was found that at specific ratios (6L4C and 5L5C), strong gels (G′ > 1.0 × 105 Pa) formed with superior oil binding capacity (up to 99.84%). Meanwhile, these gels exhibited higher tolerance level to permanent deformation than the monocomponent gel. However, weak gels were observed off the optimal ratio (8L2C, 7L3C, 4L6C and 3L7C). The crystal morphology of gels drastically changed with change in gelator proportion. Short needle-like crystals and small rosette crystals were observed in 6L4C and 5L5C, respectively, while other samples exhibited spherulite-shaped crystals (8L2C, 7L3C, 4L6C, and 3L7C), which differed from any of the monocomponent gel structures (10L0C and 0L10C). Results from differential scanning calorimetry and polarized light microscopy suggested that the macroscopic properties are determined by the morphology and distribution of crystals rather than the crystallinity of the matrix. Fourier transform infrared spectroscopy results indicated the presence of van der Waals forces and the formation of hydrogen bonding between the phosphate of the LEC and the amide group of the CER. The above results indicated that the LEC and CER co-assembled at approximately equal molar ratio, and the redundant LEC or CER at other ratios self-sorted to combine with the co-assembled fibers by lateral association, leading to potentially different underlying microstructures. These multicomponent supramolecular oleogels with high tunability may further broaden their applicability in various healthy lipid-based product formats.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
·
2020
·Vol. 11
·期 3
·2048-2057
·
IF 4.171
Shenglan Guo,Muwen Lv,Yunjiao Chen,Tao Hou,Yumeng Zhang,Zhaohuai Huang,Yong Cao,Michael Rogers,Yaqi Lan
A mixture of ceramide (CER) and lecithin (LEC) at specific ratios was capable of forming oleogels in sunflower oil triggered by adding a trace amount of water. It was noted that the addition of water at different temperatures (TW) resulted in different gelation behaviors and microstructures. To better illuminate the assembly mechanism at different TW, samples with water added at different TW (20 °C, 45 °C, 70 °C and 95 °C) were prepared. The viscoelastic properties, microstructures, and the crystal packing of these samples were investigated. It was observed that all samples prepared at TW of 20 °C and 95 °C formed gels, while most samples prepared at TW of 45 °C and 70 °C were too weak to form gels. Gels prepared at 95 °C were stronger but more fragile in texture compared to gels produced at 20 °C. The crystal morphology of gels drastically changed with TW. Spindle-shaped crystals were observed in gels prepared at low TW (20 °C), while gels prepared at high TW (95 °C) exhibited a network with packed oil droplets stabilized by lamellar shells together with fibrillar crystals in the bulk phase. X-ray diffractograms showed a different reflection peak (d-spacing of 14.5 Å) in gel prepared at 20 °C, compared to the d-spacing in oleogels with a single gelator (13.14 Å and 15.33 Å, respectively, for CER and LEC). Gel prepared at 95 °C showed two long-spacing characteristic peaks, which correspond to the characteristic peaks of CER gel (∼13 Å) and LEC gel (∼12 Å). Fourier transform infrared spectroscopy results indicated that the different gelation behaviors at different TW were mainly caused by vibrational changes in the amide bond of CER. Our hypothesized assembly mechanism can be concluded as: increasing TW resulted in the conversion of CER and LEC crystallization from co-assembly (TW = 20 °C) to self-sorting by individual gelators (TW = 95 °C). In this study, novel water-induced oleogels were produced by manipulating TW, and such information further assists the rational design of lipid-based healthy fat products.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Antioxidants
·
2022
·Vol. 11
·期 9
·1666
·
IF 7.675
Lei Wang,Congting Lai,Dong Li,Zisheng Luo,Lingling Liu,Yunbin Jiang,Li Li
Poor water solubility and low chemical stability, seriously limit the efficient bioavailability of resveratrol. Here, we propose encapsulating resveratrol in lecithin-polysaccharide self-assembled microspheres (LPSM). An LPSM was designed with a lecithin core, and alginate-carboxymethyl chitosan biolayer shell. The LPSM had a spherical shape with 12.171 ± 0.960 μm of particle size and −30.86 ± 1.37 mV of zeta potential. The introduce of lecithin remarkably increased the encapsulation efficiency of resveratrol to 92.78 ± 0.82%. The LPSM elevated the antioxidant capacity and ultraviolet resistance of resveratrol. Moreover, LPSM inhibited release in a simulated gastric environment, promoted sustained release in simulated intestinal environment, and elevated the bioavailability of resveratrol during in vitro simulated digestion. Results indicate that LPSM is promising as a carrier for resveratrol delivery to enhance stability and bioaccessibility.Keywords:resveratrol;encapsulation;soybean lecithin;polysaccharide;microspheres;stability
研究领域:
食品科学
·
药物递送
·
生物材料
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2013
·
IF 3.005
Li-Juan Han,Lin Li,Lei Zhao,Bing Li,Guo-Qin Liu,Xin-Qi Liu,Xue-De Wang
Mixtures of sitosterol (S) and lecithin (L) are able to prepare food-grade organogel by structuring liquid edible oil . In this paper, various S to L mass ratios (i.e., S0L10 to S10L0) in the sunflower oil (SO) high in trilinolein were used to develop organogels at three storage temperatures ( T s : 5, 15 and 25 °C). Influences of mass ratio and storage temperature on the rheological properties of organogels after ten days of storage were evaluated in detail, and the corresponding microstructures of the crystal network in these organogels were studied by microscopy. At each storage temperature, the rheological properties of the organogels formed by sitosterol and lecithin were different from organogels formed from sitosterol alone. The crystal microstructure in organogels also revealed a dependence on structurant composition and T s . By increasing T s , the elasticity and thermal stability of the organogel developed by mixed structurant were enhanced, and the length of microplatelet units was increased along with a decrease in mesh size, leading to the formation of higher ordered networks, and therefore, the most typical example (S8L2 organogel at T s = 25 °C) had a higher elasticity than other organogels. The observed rheological behavior is likely to be associated with the composition of structurant, the storage temperature, the viscosity of liquid oil and the microstructure of crystal network.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Biophysics
·
2021
·Vol. 17
·期 1
·84-92
·
IF 3.114
Liao Ziying,Guo Shenglan,Lu Muwen,Xiao Jie,Cao Yong,Lan Yaqi
In our previous study, a water-induced multi-component oleogel comprised of ceramide and lecithin was developed for the first time. The water hydrated the ceramide/lecithin crystals and rearranged the crystal packing, thus leading to oleogelation. To further tailor the gelation properties of this multi-component system, we added different solutes in the aqueous phase. Samples with NaOH and H 3 PO 4 solutions in various ionic concentrations (2 M, 10 M and 20 M) were prepared. It was observed that the addition of NaOH enhanced the gel strength, while the addition of H 3 PO 4 reduced the gel strength. The G’ of 10.0 M NaOH sample (~2.3 × 10 4 Pa) was significantly higher than that of H 2 O sample (~6.6 × 10 2 Pa). Results from temperature scanning showed that the aqueous phase properties affected the microstructure and rheological properties of the gel by adjusting the arrangement of crystals. FTIR results indicated that the addition of NaOH or H 3 PO 4 mainly affected the system by interfering the interactions between lecithin and water molecules. This study confirmed the importance of aqueous phase on self-assembly of water-induced multicomponent gel systems and provided solutions that could be utilized to further adjust the properties of such systems.
研究领域:
材料科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Leqi Cui,Jing Fan,Yifei Sun,Zhenbao Zhu,Jianhua Yi
Salts reduction/substitution have gained a lot interest from food industry since the US Food and Drug Administration (FDA) has issued a draft guidance for salt reduction. However how changes of salts in food formulation could influence lipid oxidation is still not fully understood. Using oil-in-water emulsions stabilized by a natural emulsifier – lecithin at pH 7.0 as a model system, this study evaluated how salts affect the physical parameters of the emulsion, the chelating activity of lecithin and thus the lipid oxidation of these emulsions. Results showed that salts increased the particle size, the negative charge of the oil droplets, and the amount of iron chelated by lecithin. Lipid oxidation lag phases were shortened by addition of salts, by 1 day and 2 days for lipid hydroperoxides and thiobarbituric acid reactive substances measurements respectively. These results provide some new insights on the mechanisms of how salts could affect the lipid oxidation of food emulsions.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2014
·
IF 2.576
Zhi-Wei Liu,Xin-An Zeng,Da-Wen Sun,Zhong Han
Effects of PEF on permeabilization of calcein-filled large unilamellar vesicles (LUV) with average diameter of 1705.64 ± 55.91 nm and small unilamellar vesicles (SUV) with average diameter of 213.06 ± 5.50 nm, suspended in an isosmotic sucrose solution (150 mM) were investigated. The suspensions of vesicles were exposed to PEF at various electric field strengths in the interval of 0–50 kV/cm and different treatment times ranging from 0 to 4.8 ms. The intensity of permeabilization induced by PEF was analyzed in terms of the changes of fluorescence intensity of the suspension solution and the average diameter of vesicles, due to the leakage of self-quench calcein encapsulated in vesicles. Results indicated that the permeability of LUV was increased with increasing intensity of electric field (>10 kV/cm) and treatment time, and the release percentage of calcein ( R value) was increased by 57.98% (from 0.46% to 58.44%) with the increase of the electric field strength (from 10 to 50 kV/cm) at 4.8 ms. However, the R value was only increased by 14.62% (from 43.82% to 58.44%) with the increase of the treatment time (from 1.2 to 4.8 ms) at 50 kV/cm. Average diameter of LUV was sharply decreased from 1705.64 ± 55.91 to 465.60 ± 37.12 nm with the maximum value at 50 kV/cm and 4.8 ms. Results also showed that shrinkage or rupture of LUV happened, as confirmed by the change of size distribution of LUV after treatment by PEF. However, as for SUV, the changes of the permeability of vesicles and average diameter were not observed. In addition, it was demonstrated that the magnitude of the induced transmembrane potential was proportional to the radius of the vesicle, and larger vesicles could be polarized or ruptured at relatively lower field strength than smaller vesicles.
研究领域:
生物物理学
·
食品科学与工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Lin Lin,Houzhi Fang,Changzhu Li,Jinming Dai,Metab Alharbi,Haiying Cui
The main objective of this study is to investigate the impact and mechanism of soy lecithin incorporation into the gelatin-cinnamaldehyde emulsion, focusing on how it influences emulsion stability during the electrospinning process. In this work, a cinnamaldehyde/gelatin/soy lecithin (CGS) fiber membrane with excellent antibacterial properties was successfully created. The addition of soy lecithin improves the stability of the emulsion and improves the loading performance and fiber morphology of the CGS fiber membrane. Fourier Transform infrared spectroscopy (FTIR) and urea addition confirmed that soy lecithin may strengthen the interface structure of gelatin in the oil and water phases through hydrogen bonds, thus enhancing the stability of the emulsion in electrospinning. The application tests also revealed that the CGS fiber membrane effectively preserved the sensory quality of beef. This study indicates that the vector construction method can extend the utilization of cinnamaldehyde in food industry.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ELECTROANALYSIS
·
2010
·Vol. 22
·期 10
·1061-1065
·
IF 2.63
Jun Li,Jingjing He,Jingxia Qiu,Shanqing Zhang,Huijun Zhao,Yuqing Miao
An acetylcholinesterase (AChE)-lecithin biomimetic structure was constructed at the oil/water interface for the direct determination of fenthion in cyclohexane. Indophenol acetate in oil phase was hydrolyzed by AChE at the two-phase interface to produce indophenol. Square wave voltammetry was used to monitor the current decrease of substrate to assess AChE activity. The AChE incorporated in the lecithin-based biomimetic layer possessed higher enzymatic activity and was more sensitive to fenthion inhibition than freestanding AChE. A linear relationship between the inhibition percentage and logarithm of fenthion concentration was obtained in a concentration range from 1 ng/mL to 1 mg/mL.
研究领域:
生物化学
·
分析化学
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2019
·Vol. 54
·期 7
·2502-2510
·
IF 2.281
Linlin Li,Wenbo Wan,Weiwei Cheng,Guoqin Liu,Lipeng Han
Summary In this study, oleogel structured by β-sitosterol and lecithin was prepared as a carrier for poorly water-soluble bioactive compounds, curcumin. The mechanical and microscopic properties of curcumin-loaded oleogel were determined by texture analyser and polarised light microscopy. The oxidation stability of the delivery system was determined by accelerated oxidation test and the bioaccessibility of curcumin was studied in vitro . The results showed that the existence of curcumin did not affect the mechanical strength and crystalline network of oleogel. The oxidative stability of curcumin-loaded oleogel was higher than that of curcumin-free oleogel and corn oil-curcumin mixtures. It might be attributed to not only the antioxidative property of curcumin but also crystalline network of oleogel which served as an obstructor for the development of oxidation products. Additionally, oleogel enhanced the bioaccessibility of curcumin in fasted state (up to 67.66%). These findings suggest that oleogels can be promising candidates to delivery drugs and nutrients.
研究领域:
食品科学
·
药物递送系统
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2014
·Vol. 91
·期 10
·1783-1792
·
IF 1.62
Han Lijuan,Li Lin,Li Bing,Zhao Lei,Liu Guo-qin,Liu Xinqi,Wang Xuede
High linoleic acid sunflower oil ( HLSO ) with various sitosterol ( Sit ) to lecithin ( Lec ) mass ratios (i.e., 0:100–100:0) were used to develop organogels at two storage temperatures ( T
s : 5 and 25 °C). The results showed that, at 25 °C, the hardness value of organogels obtained from HLSO with both Sit and Lec was higher than that of organogels developed from HLSO with only Sit or Lec . Microscopy revealed that the shapes of the crystals in the organogels varied significantly with the composition of the structurant and the T
s . At both T
s used, the Sit:Lec (80:20) system had a lower degree of supersaturation compared with the (100:0) system. X-ray diffraction (XRD) revealed that Sit:Lec mass ratio of 70:30, 80:20 and 100:0 had similar short spacings, and the presence of Lec might be adverse to the formation of Sit crystal in oil. Small-angel X-ray scattering (SAXS) showed that the layer thickness of Sit/Lec/HLSO organogel was larger than that of Sit/HLSO organogel. It was found that the presence of Lec induced the change of self-assembly structure of Sit in HLSO and caused the changes of physical properties of organogels obtained.
研究领域:
食品科学
·
材料科学
·
生物医学工程
·
脂质化学
·
软物质物理
✓ 已验证
DOI
高影响因子
LANGMUIR
·
2024
·
IF 3.7
Na Wu,Zhicheng Ye,Kangfu Zhou,Feifei Wang,Cheng Lian,Yazhuo Shang
Liquid crystal emulsion is a new type of emulsion, in which the emulsifier molecules are located at the oil/water (O/W) interface and form a long-range ordered and short-range disordered lamellar liquid crystal. The lamellar liquid crystal formed by the emulsifier is similar to the skin stratum corneum lipid structure, which enables it to have a broad application prospect in the fields of cosmetics, pharmaceuticals, etc. In this work, a liquid crystal nanoemulsion was obtained by passing a liquid crystal emulsion stabilized by hydrogenated lecithin and phytosterol combination through a microfluidizer. The microstructure of the prepared liquid crystal nanoemulsion was investigated experimentally by dynamic light scattering, transmission electron microscopy, and small-angle X-ray scattering. The results have shown that the nanoemulsion inherited the liquid crystal emulsion property, namely, the long-range ordered and short-range disordered lamellar structure still existed at the oil/water interface even though they underwent extrusion, friction, and acceleration. At the same time, the underlying mechanisms of the existence of lamellar liquid crystal between the oil phase and the water phase for the nanoemulsion were explored theoretically by molecular dynamics simulations. The simulation results elucidated that the hydrogenated lecithin and phytosterol combination improved the flexibility of the bilayer structure composed of emulsifiers. The bilayers were the basic structure units of lamellar liquid crystals, and thus, the improved flexibility of bilayers provided insurance for the existence of lamellar liquid crystals with larger curvature around the oil droplets. In addition, the applicable properties of liquid crystal nanoemulsion were studied, and the results have shown that the liquid crystal nanoemulsion presented better slow-release and moisturizing properties than traditional nanoemulsions due to the existence of multilayers between oil and water phases. This work not only provides necessary information for the development and effective application of liquid crystal emulsions but also is helpful for in-depth understanding the inner properties of lamellar liquid crystal at molecular level.
研究领域:
化妆品科学
·
药学
·
材料科学
·
分子动力学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）