JOURNAL OF FOOD SCIENCE
·
2018
·Vol. 84
·期 1
·111-120
·
IF 2.018
Weijun Chen,Mingming Zou,Xiaobin Ma,Ruiling Lv,Tian Ding,Donghong Liu
Although different delivery systems have been developed to overcome the limits of Epigallocatechin-3-gallate (EGCG) and quercetin in food application, none have referred to their simultaneous encapsulation. In this study, these two polyphenols were successfully co-loaded into liposomes. Under the optimal conditions (lecithin-total polyphenols ratio 25:1, lecithin-cholesterol ratio 6:1, lecithin-Tween 80 ratio 8:1 and ultrasonic time 2 min), the mean size, polydispersity index (PDI) and zeta potential of liposomes were 111.10 ± 0.52 nm, 0.259 ± 0.006 and –19.83 ± 0.45 mV, with an encapsulation efficiency of 64.05 ± 1.56% and 61.73 ± 2.55% for EGCG and quercetin, respectively. After 30-day storage, an increase of 4.05% was observed in the mean size with no significant change ( P ≥ 0.05) in the PDI and zeta potential. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay revealed a synergistic antioxidant effect of the two compounds in liposomal system. These results demonstrated that co-encapsulation of EGCG and quercetin enhances their effectiveness. Practical Application EGCG and quercetin are natural polyphenols abound in the human diet with diverse biological activities. These two polyphenols were successfully co-encapsulated into a homogeneous and stable liposomal system. Interestingly, a synergistic antioxidant effect of the two polyphenols was observed due to co-encapsulation. This indicated that the simultaneous delivery of EGCG and quercetin was an attractive approach to improve their functionality for expanding their application in food, cosmetic and pharmaceutical industries.
研究领域:
食品科学
·
药学
·
纳米技术
·
营养保健品
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2016
·
IF 3.388
Haiyan Gao,Xiangjun Fang,Hangjun Chen,Yanhong Qin,Feifei Xu,Tony Z. Jin
Antimicrobial polylactic acid (PLA) films releasing allyl isothiocyanate (AIT) vapor were developed. The physicochemical properties and water vapor and gas permeability characteristics of the films were investigated, and the antimicrobial properties in vapor phase in food application were evaluated. The results reveal that the resultant antimicrobial (AM) PLA films had less strength, less stiffness and more flexibility, a lower O 2 and CO 2 transmission rate, and a higher UV absorption rate than the pure PLA films. Avrami’s equation showed the best fit with experimental release data (R 2 > 0.91) and indicated the release kinetics of AIT from the AM PLA film could be a combined mechanism of diffusion and first-order model. AM film treatment (4 × 8 cm film in 1 L box) significantly (p < 0.05) inhibited total aerobic bacterial growth in fresh pak choi stored at 4 and 10 °C for 15 days. The AM film treated pak choi had less color change and chlorophyll loss than the control samples during storage. The AM PLA film has the potential to be utilized for extending the shelf-life of various perishable food products.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Wei Liang,Wenqing Zhao,Xinyue Liu,Jiayu Zheng,Zhuangzhuang Sun,Xiangzhen Ge,Huishan Shen,Gulnazym Ospankulova,Marat Muratkhan,Wenhao Li
To optimize the properties of native potato starch and to broaden its application in the food field, it was treated by electron beam irradiation (EBI) with different irradiation doses (6, 12, and 24 kGy) and frequencies (1, 2, 4, and 8 times), and the effects on the multi-scale structure, physicochemical properties, and in vitro digestibility were investigated. The results indicate that the increased dose aggravates starch degradation, generating more short chains and fragments, and reducing molecular weight, viscosity, and swelling power. Also, the higher dose facilitated the relative crystallinity, enhancing the Δ H and improving the RS content of potato starch. Furthermore, the repeated irradiation exhibited a cumulative dose effect: the short-range order, molecular weight, solubility, and swelling power improved after multiple irradiations. In addition, irradiation doses and frequencies neither destroyed starch's surface nor changed the polarized cross and growth ring. Also, all irradiated starch preserved starch's FT-IR spectrum and crystalline type. Moreover, multiple low-dose irradiations can not only improve the starch properties, but also achieve energy-saving purposes. Thus, as a rapid, green, non-thermal modification technology, EBI can impart low molecular weight, low viscosity and high solubility processing properties to starch, and improve its RS content without destroying the starch granular appearance.
研究领域:
食品科学
·
材料科学
·
生物技术
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Xuemin Wang,Chaofan Guo,Jing Liu,Xianchao Feng,Jiliang Zhang,Jianxin Cao,Xuejiao Wang,Tingting Feng
The study utilized the synergistic effect of l -lysine and K + to improve the stability of Pickering emulsions based on κ -carrageenan microgels. The gel strength of κ -carrageenan gels, the zeta potential and particle size revealed that the microgel particles prepared with l -lysine and K + had the potential to be Pickering particles. l -lysine formed electrostatic interactions and hydrogen bonds with κ -carrageenan. Structural modifications of microgel particles by l -lysine (0.05%–0.10%) and low K + strength (≤40 mmol/L) promoted the formation of a dense interface layer at the oil-water droplet surface to prevent the accumulation of oil droplets and further significantly enhance the appearance and centrifugal stability of Pickering emulsions. The microstructure and rheological analysis showed that K + at low ionic strength, in cooperation with l -lysine, formed a more tightly structured layer between the microgel particles wrapped on the surface of oil droplets, thereby enhancing the stability of emulsions. In conclusion, these Pickering emulsions with prolonged stability are expected to be suitable healthy animal fat substitutes for use in food applications.
研究领域:
食品科学
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胶体科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
Antioxidants
·
2024
·Vol. 13
·期 8
·910
·
IF 6
Lingxia Chen,Lijun Wang,Lifu Ma,Chao Wang,Xinshu Qin,Minlong Wang,Xiaohe Zhang,Ruoyan Yang,Bing Fang,Jie An
The incorporation of antioxidants in food products is essential to prevent or delay deterioration, thereby addressing food spoilage. Thiol compounds, recognized for their natural antioxidant properties, are widely used in various foods; however, their antioxidant capacity is often limited. This study investigates the potential enhancement of thiol antioxidant capacity through the addition of a soluble, low-toxic inorganic Sm-cluster. Our findings demonstrate that the Sm-cluster significantly bolsters the antioxidant efficacy of thiol compounds. We explored, for the first time, the in vitro antioxidant activities of an Sm-oxo/hydroxy cluster combined with a cysteine derivative for potential food applications. The composition exhibited a robust inhibition of aromatic aldehyde flavor compound oxidation and displayed strong, dose-dependent DPPH (2,2-diphenyl-1-picrylhydrazine) radical scavenging activity. Notably, the antioxidant activity of the Sm-cluster/cysteine derivative was further enhanced under strong visible light conditions, which typically increased the likelihood of oxidation. These results suggest that the combination of inorganic cluster and thiol compounds presents a promising natural alternative to traditional antioxidants in the food industry.
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2021
·
IF 9.381
Hui Dong,Qijun Ding,Yifei Jiang,Xia Li,Wenjia Han
Nano cellulose has attracted more attentions as promising stabilizer candidate for Pickering emulsions due to its renewable and biocompatible properties. In this work, spherical cellulose nanocrystals (S-CNCs) (diameter 30–60 nm) were prepared by mixed acid hydrolysis of mercerized microcrystalline cellulose under the treatment of ultrasonic. We characterized the Pickering emulsions stabilized by various S-CNCs concentration in the aqueous phase and visualized their distribution in emulsions system. The diameter of emulsion droplets has no increase after 7 days storage. The emulsions present ultra-low viscosity even at a high S-CNCs concentration in the aqueous phase (5 g/L). Furthermore, noting that Pickering emulsions droplets stabilized by S-CNCs exhibited high stability even pH, ionic strengths , and temperatures changed in wide range. Thus, the S-CNCs acted as a new stabilizer for Pickering emulsion open opportunities for the development of biomedicine , cosmetics, and food applications.
研究领域:
材料科学
·
纳米技术
·
胶体科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIOMATERIALS
·
2022
·
IF 15.304
Jipeng Zhang,Qimeng Wang,Bin Liu,Dan Li,Huijuan Zhang,Pengjie Wang,Jinfang Liu,Guohua Hou,Xin Li,Yu Yuan,Zekun Li,Shanan Chen,Huiling Yan,Yuan Li
The amphiphilic proteins can be used as building blocks (BBs) forming various self-assemblies. Understanding their self-assembly mechanism is important for designing novel nanomaterials . Herein, the BBs dimers were first prepared from carboxyl-abundant enzymolyzed α-lactalbumin (α-lac) at 50 °C. Then the unidentate coordination of Ca 2+ between the BBs caused a β-sheet stacking to further self-assemble into nanotubes (NTs). Compared with the traditional "one-pot" method, a step-wise new method was applied to study hydrolysis , aggregation and self-assembly processes separately. The α-lac was hydrolyzed into 11 kDa amphiphilic peptides independent of temperature while a BBs dimer was formed at 50 °C by hydrophobic interaction . Ca 2+ induced a conformational change of BBs and promoted these BBs gradually aggregate into 10 strands of filaments, which twisted into helical ribbons by electrostatic repulsion . Ca 2+ further induced the twisted helical ribbons closed into NTs driven by the reduction of line tension energy. Besides, the carboxyl-Ca 2+ coordination dominated NTs elongation in the longitudinal direction and filaments aggregation in the lateral direction with the same binding stoichiometry of 1:1 respectively. Finally, NTs successfully encapsulated curcumin and improved the viscosity of liquid food. α-Lac NTs show a high potential as a delivery system for food applications.
研究领域:
纳米技术
·
生物物理学
·
材料科学
·
食品科学
✓ 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）