FOOD SCIENCE AND BIOTECHNOLOGY
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2025
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IF 3.1
Jiang Zuqiang,Li Yonghong,Ying Ruifeng,Huang Meigui,Liao Qiuhong,Hussain Shahzad,Hayat Khizar
Calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate are of considerable importance for the development of calcium-fortified soymilk products. This study aimed to investigate the characteristics and stabilities of calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate. When the concentration of sodium tripolyphosphate ranged from 0 to 0.6%, the emulsion potential and emulsification activity index gradually increased to 35.5 mV and 71.7 ± 0.8%, while the particle size and flocculation index progressively decreased to 756.2 ± 41.3 nm and 16.21%, respectively. However, when the concentration exceeded 0.6%, these characterization data plateaued. Microstructural analysis revealed a uniform distribution of droplets. Raman spectroscopy showed an increase in the ordered structure of proteins in the emulsion. Additionally, the centrifugal, thermal, and storage stabilities of the emulsion were enhanced. These findings offer insights into the properties of calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate and may contribute to expanding their utilization in emulsions and soy products. Graphical abstract
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
JOURNAL OF NANOBIOTECHNOLOGY
·
2021
·Vol. 19
·期 1
·1-16
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IF 10.435
Guo Xiaoming,Li Xiaoying,Chan Leung,Huang Wei,Chen Tianfeng
Background Nanoparticles assembled from food-grade calcium carbonate have attracted attention because of their biocompatibility, digestibility, particle and surface features (such as size, surface area, and partial wettability), and stimuli-responsiveness offered by their acid-labile nature. Results Herein, a type of edible oil-in-water Pickering emulsion was structured by calcium carbonate nanoparticles (CaCO 3 NPs; mean particle size: 80 nm) and medium-chain triglyceride (MCT) for delivery of lipophilic drugs and simultaneous oral supplementation of calcium. The microstructure of the as-made CaCO 3 NPs stabilized Pickering emulsion can be controlled by varying the particle concentration ( c ) and oil volume fraction ( φ ). The emulsification stabilizing capability of the CaCO 3 NPs also favored the formation of high internal phase emulsion at a high φ of 0.7–0.8 with excellent emulsion stability at room temperature and at 4 °C, thus protecting the encapsulated lipophilic bioactive, vitamin D3 (VD3), against degradation. Interestingly, the structured CaCO 3 NP-based Pickering emulsion displayed acid-trigged demulsification because of the disintegration of the CaCO 3 NPs into Ca 2+ in a simulated gastric environment, followed by efficient lipolysis of the lipid in simulated intestinal fluid. With the encapsulation and delivery of the emulsion, VD3 exhibited satisfying bioavailability after simulated gastrointestinal digestion. Conclusions Taken together, the rationally designed CaCO 3 NP emulsion system holds potential as a calcium-fortified formulation for food, pharmaceutical and biomedical applications.
研究领域:
食品科学
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药学
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生物医学工程
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产品关联
DOI
PubMed
高影响因子
Journal of CO2 Utilization
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2019
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IF 5.189
Wei Zhang,Fengzhen Zhang,Liping Ma,Jing Yang,Yi Wei,Deqi Kong
In this work, we propose a novel, effective, energy efficient technology to reduce CO 2 emissions and fully use the calcium in the solid waste by-product phosphogypsum (PG), by capturing CO 2 from the PG decomposition product’s hydrolysis solution. Experiments were conducted to investigate the technical feasibility and the influence of temperature and CO 2 partial pressure on CO 2 capture, as well as CO 2 loading on CO 2 sorption capacity. The results showed that > 90 % of the total calcium ions in the solution were converted into calcium carbonate (CaCO 3 ). Furthermore, a decrease in temperature and an increase in CO 2 partial pressure improved CO 2 uptake, with the latter having a greater effect on CO 2 capture capacity than the former. Moreover, kinetic analysis demonstrated that a higher temperature and CO 2 partial pressure increased the absorption rate; and showed that the CO 2 absorption rate is highly affected by the CO 2 loading levels. The thermodynamic analysis indicated that CO 2 absorption heat significantly declined as a function of increasing CO 2 loading. CaO from the calcination of carbonate was added to the hydrolysis solution and significantly enhanced its CO 2 capture ability. Thus, the hydrolyate of PG decomposition products in combination with CaO reinforcement may be a promising method for CO 2 capture.
研究领域:
环境化学
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工业生态学
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固废资源化
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碳捕集与封存
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过程强化
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
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IF 8
Bowen Yuan,Yaowei Liu,Nuohang Wan,Dasong Liu,Yanrong Zhao,Chengxin Tian,Thom Huppertz,Peng Zhou
Calcium fortification remains a challenge for high-protein beverages. The current study investigated the impact of different calcium fortification, i.e., calcium chloride (CaCl₂), calcium gluconate (CaGlu), and chelated calcium casein pHosphopeptide (CaCPP) on the physicochemical properties and heat stability of high-protein (8.0 % protein) milk protein concentrate (MPC) dispersions. MPC suspensions were fortified with 2.5–15 mM calcium in the form of CaCl 2 , CaGlu and CaCPP then analyzed for pH, zeta potential, calcium ion activity, heat coagulation time (HCT), sedimentation ratio, ethanol stability, particle size distribution, and sediment and protein distribution after heat treatment. The results showed that CaCl₂ and CaGlu fortification significantly ( p < 0.05) decreased the heat and ethanol stability of MPC dispersions, leading to rapid protein aggregation and micelle destabilization due to high calcium ion activity. In contrast, CaCPP fortification demonstrated remarkably superior stability than CaCl 2 and CaGlu fortification under thermal stress. At a calcium concentration of 2.5 mM, the HCT value decreased from 18.36 min in the control group to 0.71 min with CaCl₂ and 0.85 min with CaGlu, indicating severe destabilization. However, CaCPP maintained a significantly higher HCT of 9.36 min, which is attributed to its ability to reduce free calcium ion activity and preserve the structural integrity of casein micelles. SDS-PAGE and RP-HPLC confirmed that CaCPP preserved higher soluble casein levels compared to CaCl₂ and CaGlu treatments. These findings indicated that CaCPP is a promising calcium fortifier for producing heat-stable, calcium-enriched high-protein beverages, which showed great feasibility in dairy and sport beverage industry.
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DOI
PubMed
高影响因子
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