JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2022
·Vol. 103
·期 8
·4034-4046
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IF 4.125
Xinlei Zhao,Xue Yang,Yihong Bao,Yang Guo,Jiayuan Luo,Shilong Jiang,Wei Zhang
BACKGROUND The food industry has begun to develop foods fortified with unsaturated fatty acids; however, the susceptibility of pine nut oil to oxidation and other properties limits its use in food production. Researchers often inhibit the oxidation of oil by adding antioxidants. After the combination of polyphenols and proteins, the complex formed can improve or enhance the performance of the emulsion when it stabilizes the emulsion. Encapsulating, protecting, and controlling the release behavior of vitamin D (V D ) during digestion through an emulsion delivery system can effectively overcome limitations such as easy degradation during processing and storage. This research uses tannic acid, gallic acid, tea polyphenol, and vanillic acid to prepare Pickering emulsions, and the type of phenolic compound is explored by multi-dimensional characterization and the amount of emulsion. RESULTS The influence of traits, microstructure, stability, V D load application, and effect on the emulsion matrix's encapsulation rate and bioaccessibility is studied. A method was investigated to enhance the oxidative stability of whey protein isolate-stabilized emulsions by introducing phenol. Pickering emulsions could be obtained in the presence of phenol, while the type of phenol played a relatively important role, probably because the mechanism involved interactions between particles. Viscosity and creaming stability of emulsions increased with crosslinking of phenol in emulsions. In addition, the presence of phenol in emulsions significantly increased the bioaccessibility of encapsulated V D after in vitro digestion. CONCLUSION The method presented in this study was important for improving the oxidative stability of pine nut oil emulsions, expanding the application of pine nut oil in the food industry, and providing the theoretical and application basis of application and active substance emulsion delivery systems. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2025
·
IF 5.9
Chunhao Qian,Yiren Zhang,Hui Li,Jun Jin,Hui Zhang,Qingzhe Jin,Xingguo Wang
Pinolenic acid (PLA) from pine nut oil was purified through a three-step process involving urea complexation (UC), lipase-catalyzed selective esterification, and rapid preparative reversed-phase liquid chromatography (RP-RPLC). UC was optimized with response surface methodology (RSM) under optimized conditions: fatty acid/urea (w/w) of 1:3.114, 95 % ethanol/urea (B, v/w) of 3.892:1, complexation time (h) of 12.303, and complexation temperature of −9.84 °C, achieving the optimal concentration of 62.19 ± 0.33 % and the yield of 46.55 ± 0.43 %. The one-step purified PLA was further purified through lipase-catalyzed selective esterification, resulting in purity and yield at 81.50 ± 0.32 % and 45.83 ± 0.2 % for the two-step purified PLA. The two-step purified PLA was then eluted from a C18 column to achieve the product with purity of 99.52 ± 0.08 % and yield of 71.93 ± 0.03 %. This study introduces an innovative PLA purification strategy for high-purity products suitable for nutritional and pharmaceutical uses.
研究领域:
食品科学
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生物化学
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制药工程
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2022
·Vol. 102
·期 13
·5814-5825
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IF 4.125
Xin-lei Zhao,Yi-hong Bao,Yang Guo,Jia-yuan Luo,Shi-long Jiang,Xue Yang
BACKGROUND For decades, pine nut oil Pickering emulsions have been stabilized using a covalent composite of two phenolic chemicals (tannic acid, TA; and gallic acid, GA) and whey protein isolate (WPI) following alkali treatment. Based on covalent composite particles being excellent sources of high-quality stabilizers, this research explored the influence of phenolic addition and hydroxyl content on stability, rheological parameters and characterization of Pickering emulsions. RESULTS Tannic acid was more effective in reducing the average particle size of the emulsion, which decreased from 479.4 ± 2.1 nm without addition to between 187.6 ± 5.9 and 368.2 ± 16.8 nm ( P < 0.05). The potential values of all the emulsions were between −30 and −50 mV (except for the gallic acid addition of 2.5 g kg −1 ). When the phenolic addition was 7.5 g kg −1 , emulsions demonstrated the best emulsification ability. Pickering emulsion stabilized by WPI-TA and WPI-GA particles were successfully generated, according to confocal laser scanning microscopy. Rheological results showed that the increase of phenolic addition contributed to larger elastic modulus ( G ′), viscosity modulus ( G ″) and viscosity of emulsions, which was beneficial to the stability of emulsions. CONCLUSION Both phenolic compounds significantly improved the physicochemical stability of the emulsions ( P < 0.05) and their oxidative stability. Covalently crosslinking phenolic compounds to proteins is a better method to prepare stable emulsions. It is more prominent that TA shows a more significant improvement in emulsion stability due to the number of hydroxyl groups it can provide. This research might serve as a theoretical foundation for enhancing the quality of pine nut oil-related products. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2018
·Vol. 99
·期 6
·2793-2801
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IF 2.379
Yang Guo,Yi-Hong Bao,Yang-Yang Chai
BACKGROUND Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wall materials for microcapsules of pine nut oil. The present study aimed to analyze the effects of temperature on the Maillard reaction of dry heat processes using gelatin/gum arabic (GE/GA) or gelatin/gum arabic/maltodextrin (GE/GA/MD) models and the products of the Maillard reaction as encapsulants to protect pine nut oil, as well as to evaluate the characteristics of the microcapsules. RESULTS The grafting degree of the product increased with the temperature increments during the Maillard reaction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the polysaccharide covalently linked to the protein. The antioxidant capability of the Maillard products at 80 °C was the highest. The 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, lipid peroxidation-inhibiting activity and reducing power of the GE/GA/MD model were higher than those of the GE/GA model. With in vitro digestion of Maillard products, GE/GA/MD pine nut oil microcapsules exhibited greater oil release in artificial gastric and enteric juices. Microencapsulated pine nut oil had more stable oxygen, which protected the oil, compared to unencapsulated pine nut oil. CONCLUSION Temperature affects the degree of the Maillard reaction on GE/GA and GE/GA/MD models. © 2018 Society of Chemical Industry
研究领域:
食品科学
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化学工程
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营养学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Yang Guo,Xue Yang,Yi-hong Bao,Xin-lei Zhao,Li Huang,Zhong-xiang Chen,Ying Ma,Wei-hong Lu
Pine nut oil (PNO) was gelled by solvent exchange and absorption methods through soy protein-tannic acid covalent hydrogel. The current study aimed to compare the in vitro digestion of oleogels prepared by different methods: solvent exchange (network oleogel [SNO] and particulate oleogel [SPO]) and absorption methods (AO), and probe the effect of oleogelation on oxidation. Results showed that the preparation affected the physicochemical properties of oleogels; during in vitro digestion, lipolysis was delayed for the oleogels as compared to that for PNO, and the extent of lipolysis followed the order of AO > SNO > SPO > PNO. The fatty acid profile in the micelle fraction demonstrated enhanced solubilization of unsaturated fatty acids (UFAs), especially pinolenic acid. During storage, oleogels had lower peroxide, thiobarbituric acid, and conjugated diene values than PNO, indicating superior oxidation stability. Thus, this work provides valuable directions for designing a delivery system to facilitate UFAs digestion and improve the oxidation stability of PNO.
研究领域:
食品科学
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营养学
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化学工程
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）