FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Kaiyang Zhu,Ji Ma,Hafiz Muhammad Mubeen,Ting Zhang,Hongjie Lei,Wenge Zhao,Huaide Xu,Mei Li
Oil bodies (OB) are naturally occurring pre-emulsified oil droplets with broad application prospects in emulsions and gels. In this study, the chitosan and vanillin with different concentrations were used as structuring agents for preparation of oleogels based on walnut OB (WOB), and the particle size, zeta potential, spectral, thermal characteristics, physical properties and in vitro simulated digestion of WOB oleogels were evaluated. These characteristics results showed that chitosan and vanillin were successfully cross-linked with WOB and formed a dense three-dimensional network structure. Spectral analysis results demonstrated that chitosan and vanillin could improve WOB properties mainly through hydrogen bond interaction, Schiff base crosslinking and electrostatic interaction. The physical properties analysis manifested that the cross-linked WOB oleogels had strong hardness (26.86 N), good thermal stability (ΔH = −442.16 J g -1 ), excellent structural recovery (0.90) and higher gel strength (G′> 9000 Pa). In vitro simulated gastrointestinal digestion manifested that cross-linking reduced the free fatty acids released from oleogels. The microstructure of digestates illustrated that this might be related to the compact coating formed by chitosan and the integrated network induced by vanillin. This study provided a novel strategy for using WOB to replace animal fats to produce healthy oleogels.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Jing Liu,Lili Hu,Yiting Chen,Yaqing Xiao,Mingming Zheng,Zhenyu Yu,Yingnan Liu,Yibin Zhou
This study investigated the influence of camellia saponin (CS) on the physicochemical and lipid oxidative stability of camellia oil body-based emulsions (COBE) at pH 3.0 and 7.0 as well as proposed the underlying action mechanism. At pH 3.0, CS could not enhance the physicochemical stability of COBE with intensified aggregation and increased particle size because of the electrostatic neutralization effect of CS on oil body interfacial proteins (OBIP). By contrast, decreased particle size and improved long-term stability of COBE were observed at pH 7.0, which was due to the hydrophobic interaction between OBIP and CS molecules. Furthermore, COBE lipid oxidation was effectively retarded with CS incorporation, which was mainly attributable to the CS-OBIP interaction on the oil body surface, resulting in dramatic changes in OBIP conformation and structure (fluorescence quenching and increased α-helix structure) and the formation of composite interfaces.
研究领域:
食品科学
·
化学
·
生物物理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Chunling Chen,Yijun Pan,Yifei Niu,Dengfeng Peng,Wenjing Huang,Wangyang Shen,Weiping Jin,Qingrong Huang
Oil body (OB) is the lipid-storage organelle in oilseed, and its stability is crucial for oilseed processing. Herein, effects of roasting and boiling on the structure, stability, and in vitro lipid digestion of Camellia OB were studied. The interfacial structure and physical stability of the extracted OB were investigated by electrophoresis, confocal-Raman spectroscopy, zeta-potential, and surface hydrophobicity, etc . Boiling caused protein loss on the OB surfaces, forming a stable phospholipid interface, which resulted in coalescence of the droplets (d > 100 μm) and negative ζ-potential (-3 ∼ -8 mV) values at a pH of 2.0. However, roasting partially denatured the proteins in the seeds, which were adsorbed on the OB surfaces. The random coil structure of interfacial protein increased to ∼20 % after thermal treatment. Besides, heating decreased the surface hydrophobicity of OB and improved lipid digestion. After boiling 60 min, the extent of lipolysis increased from 41.7 % (raw) to 57.4 %.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 18
·3446
·
IF 5.2
Chen Liu,Fusheng Chen
In this study, the internal relationships among oil bodies (OBs), the protein–phospholipid interactions in aqueous phase, oil–water interface behavior, and the stability of reconstituted OBs were analyzed from the bulk phase, interface, and macro perspectives, and the stability mechanism of OBs was discussed. OB proteins and phospholipids were combined through hydrophobic and electrostatic interactions, resulting in the stretching of protein conformation. OB proteins and phospholipids act synergistically to increase interface pressure and the rate of increase in interface pressure with relatively stable elastic behavior, which is beneficial to the formation and stability of interfacial films. When OBs were reconstituted by an OB protein–phospholipid complex system, phospholipids bound to OB proteins through hydrophobic and electrostatic interactions. OB proteins and phospholipids uniformly covered the oil droplet surface of reconstituted OBs to form a stable interfacial film, which maintained the stability of OBs. The addition of phospholipids significantly reduced the particle size of OBs prepared by OB proteins in a dose-dependent manner, and particle size decreased with the increase in phospholipid content (p< 0.05). Phospholipids increased the net surface charge, enhanced electrostatic repulsion, and improved the physicochemical stability of reconstituted OBs. The stability mechanism elucidated in this study provides a theoretical basis for the demulsification of peanut OBs.Keywords:stability mechanism;peanut OBs;protein;phospholipid;interaction
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 16
·3029
·
IF 5.2
Yuhang Gao,Yanzhao Zheng,Fei Yao,Fusheng Chen
The aqueous enzymatic method is a form of green oil extraction technology with limited industrial application, owing to the need for the demulsification of the oil body intermediate product. Existing demulsification methods have problems, including low demulsification rates and high costs, such that new methods are needed. The free fatty acids produced by lipid hydrolysis can affect the stability of peanut oil body (POB) at a certain concentration. After screening even-carbon fatty acids with carbon chain lengths below ten, caproic acid was selected for the demulsification of POB using response surface methodology and a Box–Behnken design. Under the optimal conditions (caproic acid concentration, 0.22%; solid-to-liquid ratio, 1:4.7 (w/v); time, 61 min; and temperature, 79 °C), a demulsification rate of 97.87% was achieved. Caproic acid not only adjusted the reaction system pH to cause the aggregation of the POB interfacial proteins, but also decreased the interfacial tension and viscoelasticity of the interfacial film with an increasing caproic acid concentration to realize POB demulsification. Compared to pressed oil and soxhlet-extracted oil, the acid value and peroxide value of the caproic acid demulsified oil were increased, while the unsaturated fatty acid content and oxidation induction time were decreased. However, the tocopherol and tocotrienol contents were higher than those of the soxhlet-extracted oil. This study provides a new method for the demulsification of POB.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FUEL
·
2024
·
IF 6.7
Chao Zhang,Zihan Gu,Zongyang Li,Meijia Wang,Pingkeng Wu,Zhaomin Li
To investigate the effect of CO 2 on the precipitation of asphaltene in oil, and verify the advantages of CO 2 flooding, this work designs interfacial tension experiments and PVT system experiments to create the experimental environment under different temperature and pressure conditions that make CO 2 contact with oil. The results indicate that CO 2 can affect the oil morphology, and the trend of oil volume increase and decrease depends on the dynamic balance between the expansion effect and the component extraction effect of CO 2 on oil. Under low pressure, the oil expansion caused by dissolved CO 2 dominates the experiments, increasing the oil volume. Under high pressure, sufficient CO 2 in the oil activates its component extraction effect, and the asphaltene in the oil precipitates and accumulates at the interface between the oil and CO 2 due to the disruption of the component equilibrium of the system, exerting a surface activity effect, leading to a decrease in oil volume. Due to the movement of asphaltene towards the system interface and the formation of an asphaltene film during this stage, which hinders the entry of CO 2 into the oil, the interfacial tension shows three linear decreasing trends with increasing pressure. This mechanism also changes the variation trend of the oil volume in CO 2 during the pressure increase. Moreover, the components of the oil extracted by CO 2 will be transferred to CO 2 , making its properties similar to oil. With the reduction of interfacial tension, this process promotes the miscibility between the two. These effects verify that CO 2 can improve the fluidity and quality of oil during reservoir development, and reduce or even eliminate the adhesion work required for the working fluid to displace the oil. These conditions are conducive to improving reservoir development efficiency, reflecting the great application value of CO 2 flooding.
研究领域:
石油工程
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESS ENGINEERING
·
2020
·Vol. 43
·期 12
·e13556
·
IF 1.703
Shenghua He,Sanjiu Zhou,Weiyun Guo,Yonghui Wang,Chunhong Liu,Rongchun Wang,Fugang Xiao
In this study, rapeseed oil bodies (RPOBs) were used to prepare curcumin emulsions (CEs) in order to investigate their stability and gastrointestinal. The results showed that particle size significantly reduced ( p < .05) with increasing RPOBs concentrations from 1.0 to 6.0 wt%. Additionally, CEs showed good stability at pH 2.0–10.0. However, CEs were instable at salt concentration ranging from 100 to 500 mM and at temperatures between 35 and 95°C. CE fat droplet size after 30 min of digestion time exhibited a remarkable increase ( p < .05) compared with other times. Upon exposure to simulated intestinal fluid (SIF) conditions, CEs particle sizes gradually decreased with increasing digestion time. Then, 56% curcumin and 40 μmol/ml free fatty acids were produced from CEs after 180 min digestion time under SIF conditions. Practical applications Our findings indicate that rapeseed oil bodies as a novel carrier can be applied for the delivery-controlled release of lipophilic bioactive compounds from emulsions during gastrointestinal digestion.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Han Wang,Lu Chen,Shuang Wu,Weiping Jin,Wangyang Shen,Zhongze Hu,Wenjing Huang,Gang Liu
Rice bran oil bodies (RBOBs) are one of the most exploited functional components from rice bran by-products and are predominantly based on oleosin stabilization. In this study, we explored the effects of different concentrations of added (-)-epicatechin, ferulic acid, and phytic acid on the RBOBs stability. The results revealed that the incorporation of all three natural phytoconstituents could reduce the RBOBs particle size and increase emulsifying properties, demonstrating increasing surface hydrophobicity (p < 0.05), and a good antioxidant effect, which was especially obvious with (-)-epicatechin incorporation. Fourier transform infrared (FT-IR) spectroscopy data demonstrated that these three small molecule substance classes can modify with oleosin on RBOBs surface by covalent and noncovalent effects. Raman spectroscopic analysis illustrated that the vibrational modes of disulphide bonds in oleosin were modified by these three plant natural ingredients. The interactions between the three phytoconstituents and the model protein were investigated by molecular docking experiments.
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
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Shan Zhang,Hongjian Chen,Fang Geng,Bijun Xie,Zhida Sun,Qingde Huang,Dengfeng Peng,Yashu Chen,Qianchun Deng
As a natural plant-derived oil-in-water emulsion, oil bodies (OBs) with fine membrane structure have a great potential to be a typical green entrapping system. The dense membrane of OBs protects the interior readily oxidizable substance, but also severely blocks the passage of biologically active substances. Given full considerations of both the mobility and rigidity of the OBs membrane, in this work, tepidity-ultrasonic (TU) method was firstly applied to incorporate β-carotene within flaxseed oil bodies (FOB). Laser Scanning Confocal Microscopy (LSCM), Atomic force microscopy (AFM) and Cryo-Scanning Electron Microscope (Cryo-SEM) measurements demonstrated that TU could induce the transformation of FOB membrane and greatly promoted β-carotene encapsulation into FOB interior. In consistent with rheology, the infrared, ultraviolet and fluorescence spectra of the membrane protein, as well as force-deformation curves confirmed that the inserted β-carotene weaken the interaction of components in the membrane to a sharp reduction in membrane stiffness. The subsequent ultrasonic triggered interfacial membrane remodeling and particle size reduction, causing a significant improvement of interfacial membrane stiffness nearly back its original state and ultimately improving the stability of the system. The optimal encapsulation rate of β-carotene (96.88%) could be obtained at optimized ultrasonic condition. After 30-day storage, the relative encapsulation efficiency of β-carotene in FOB-β-TU remained at 84.06%. Thus, this paper reveals that the synergistic effect of tepidity-stirring and ultrasonic provides the possibility for solvent-free assisted encapsulation of hydrophobic bioactive substances in natural OBs. This easily applicable method is also conducive to fulfill its application in multiple food processing.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Fei Gao,Xu Wang,Xiaoyu Han,Shixiang Zhang,Tong Wang,Dianyu Yu
The emulsion of rice bran oil body (RBOB) shows potential as an oil-in-water emulsion, but its limited stability restricts broader utilization. In this paper, high pressure homogenization (HPH) treatment combined with resveratrol (RE) was found to increase the stability of RBOB emulsions. The study demonstrated that the HPH (80 MPa) treatment combined with RE had an enhancing effect on the stability of RBOB. This improvement be attributed to the unfolding and rearrangement of large insoluble protein aggregates into small soluble protein aggregates, increased exposure of amino acid residues, and decreased fluorescence intensity. It was further shown that HPH treatment promoted the non-covalent bonding between RE and RBOB, and improved the surface roughness (R q , 6.59), contact angle (17.39°), surface hydrophobicity (552.43) and emulsification stability of the oil body emulsions. RE formed a stable interfacial membrane with the OB emulsion when the HPH was 80 MPa, thus further strengthening its antioxidant capacity and facilitating the RBOB to reduce the digestion rate of oil during the gastrointestinal tract digestion process. The results provide a foundation for developing an emulsification system that utilizes the unique structure of plant RBOB.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Fei Gao,Yaguang Wang,Boyu Liu,Jing Du,Tong Wang,Dianyu Yu
To further enhance the stability of rice bran oil body (RBOB) emulsions, this study examined the impact of various concentrations of quercetin (QU) on the microstructure, rheological properties, oxidative stability, and digestive properties of RBOB emulsions. The results indicated that by incorporating QU concentration, the particle size of RBOB emulsions could be significantly reduced to 300 nm; QU could improve the surface hydrophobicity, the emulsifying activity index and emulsification stability index of RBOB emulsions of 550, 0.078 m 2 /g and 50.78 min, respectively; the storage stability of RBOB emulsions was further improved; the higher concentration of QU could delay the oxidation of RBOB emulsions, among which, the 500 μmol/L concentration inhibited the strongest effect of oil oxidation. It also improved the thermal stability of RBOB emulsions. After gastrointestinal digestion, the free fatty acids release rate of RBOB emulsions with QU addition decreased to 14.68%, and RBOB emulsions were slowly hydrolyzed. Therefore, adding QU to RBOB helps to improve its stability and delay digestion.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
Geoenergy Science and Engineering
·
2025
·
IF 4.6
Heng Wang,Yuchen Xin,Yanbin Gong,Chunyu He,Pufu Xiao,Yangwen Zhu,Haiying Liao,Haiyan Zhu,Zhiwu Li,Bryan X. Medina-Rodriguez
Low-filed Nuclear Magnetic Resonance (LF-NMR) technique has been widely used to characterize rock properties and to investigate performance of CO 2 EOR. However, rare studies have been found to characterize the complex phase behavior variations in CO 2 -oil systems using the LF-NMR technique, i.e. interfacial tension reduction, viscosity reduction, oil swelling, hydrocarbon extraction and miscibility between gas-oil phases when pressure exceeds the minimum miscible pressure (MMP). This study explores the phase behavior and miscibility of CO 2 -hydrocarbon mixtures using the low-field nuclear magnetic resonance (NMR) techniques. First, the transverse relaxation time (T 2 ) of n-dodecane (C12) and n-hexadecane (C16) at different pressure and temperature conditions were measured as a baseline. Results show that the logarithm mean of T 2 (T 2lm ) has a good linear relationship with viscosity. Thereafter, T 2 distributions of CO 2 -hydrocarbon mixtures were continuously collected to investigate the evolutions of phase behavior induced by CO 2 -hydrocarbon interactions. Three stages were categorized from the T 2lm of CO 2 -hydrocarbon mixtures and pressure. As pressure increases for all cases, there is an observable rise in T 2lm values due to the viscosity reduction after CO 2 dissolution. At the subsequent higher pressures, as more CO 2 dissolves into the oil phase, the molecular mobility of oil components decreases due to increased intermolecular interactions and reduced free mean path. This effect causes a decline in T 2lm values, as the motion of oil molecules becomes more restricted. Finally, T 2lm stabilizes when miscibility is achieved, as the CO 2 -oil system transitions into a single-phase state Similar findings were observed for CO 2 -C12/C16 mixtures in glass-bead packs. In addition, interactions between CO 2 and light oil mixtures were investigated to validate the new technique. Results show that the MMP of the mixture is 8.5 MPa. As for CO 2 -oil in core plug, T 2lm increases first and stabilizes below and above the MMP, while higher pressure accelerates the stabilization process. This might be because oil close to the gaseous CO 2 becomes miscible, while for oil in the smaller pore spaces, a fully CO 2 -saturated phase exits as multi-contact miscible cannot be achieved simply through molecular diffusion. The findings in this study reveal the dynamic interactions between CO 2 and oil and provide an effective method for estimating the MMP, illustrating a significant potential application for commercial-scale CO 2 EOR and storage projects.
研究领域:
石油工程
·
化学工程
✓ 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）