FOOD CHEMISTRY
·
2019
·
IF 5.399
Mengzhen Ding,Ting Zhang,Huan Zhang,Ningping Tao,Xichang Wang,Jian Zhong
As the differences of traditional and Pickering emulsions might have resulted from stabilizer structures, this study analyzes the effects of gelatin molecular structures (uncrosslinked molecules vs. crosslinked molecules) on the preparation, long-term storage, and dilution of fish oil-loaded traditional and Pickering emulsions. Both traditional and Pickering emulsions have three types of droplets with different sizes, and all the droplet sizes were exponentially decreased with the increase of stabilizer concentration. Pickering emulsions have slightly lower droplet sizes compared with traditional emulsions. Traditional emulsions have three different emulsion forms (liquid, redispersible emulsion gel, and unredispersible emulsion gel), whereas Pickering emulsions only have the liquid form. Emulsion creaming stability was dependent on stabilizer molecular structures and stabilizer concentrations. The two emulsions have similar and good dilution stability. This work demonstrates that gelatin molecular structures affect droplet size, emulsion forms, and creaming stability, but not droplet size types and emulsion dilution stability.
研究领域:
食品科学
·
胶体化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Jin Feng,He Cai,Hua Wang,Chunyang Li,Songbai Liu
Conjugates of ovalbumin (OVA) with (+)-catechin (C), (−)-epigallocatechin (EGC) or (−)-epigallocatechin gallate (EGCG) were synthesized through a free-radical grafting approach. The covalent binding between OVA and catechins was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). OVA-catechin conjugates were further characterized by a combination of steady-state fluorescence spectroscopy, differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) analyses. Results suggested that the conjugates contained less α-helix but more β-sheet secondary structure than OVA. The catechin-grafting reaction led to improved surface hydrophobicity and decreased tertiary conformation stability of OVA. Compared with that emulsified by OVA, fish oil emulsion coated by conjugates demonstrated smaller droplet size, better storage stability and less viscosity. Besides, conjugates inhibited the lipid oxidation in fish oil emulsion more effectively than OVA because of their higher antioxidant activity and interfacial accumulation.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Mei-Jia Shi,Fan Wang,Hui Jiang,Wen-Wen Qian,Yuan-Yuan Xie,Xiao-Yi Wei,Tao Zhou
To explore the potential application of enzymatic degraded polysaccharides from Enteromorpha prolifra (EEP) as antioxidant in fish oils, a stable fish oil emulsion system incorporating EEP was established. Effects of emulsifier (Tween 80, gum arabic and lecithin) and EEP concentration on the physical characteristics of fish oil emulsions were investigated. The results indicated that Tween 80 was the best choice, and 1% (w/w) of EEP was the optimum concentration for the preparation of fish oil emulsions. Influence of EEP on the oxidative stability and physical stability of fish oil emulsions was compared with that of antioxidants V E and TBHQ by determining the physical properties, lipid hydroperoxide formation, secondary reaction products formation, pH and long chain polyunsaturated fatty acid content, during storage at 45 °C. The results indicated that the fish oil emulsion system (5% oil, 1% EEP and 1% Tween 80, w/w) possessed good physical and oxidative stabilities.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Huan Gong,Ye Zi,Guangyi Kan,Li Li,Cuiping Shi,Xichang Wang,Jian Zhong
Herein, a safe desolvation and crosslinking method was developed to prepare food-grade bovine bone gelatin (BBG) nanoparticles for Pickering emulsion stabilization. The nanoparticle-like structures were formed by adjusting pH 9.0 and adding ethanol, and then stable nanoparticles were formed by using N-(3-dimethylaminopropyl)-N′-ethylcarbodiimide (EDC) and N -hydroxysuccinimide (NHS) as crosslinker. Compared with other pH (2.5, 5.0, 7.0, and 12.0), pH 9.0 was the appropriate pH to prepare BBG nanoparticles. Individual nanoparticles (6.50 nm in height), oligomeric nanoparticles (13.42–22.52 nm in height), and polymeric nanoparticles (obvious liquid-precipitate separation) were formed at EDC·HCl/NHS concentrations of 6, 9–12, and 15–20 mg/mL, respectively. The oligomeric nanoparticles induced the highest emulsion creaming stability. The emulsion creaming ability increased with the increase of BBG nanoparticle concentrations. Low NaCl concentration (e.g., 100 mmol/L) could increase the emulsion creaming stability. Finally, 4 °C was the best storage temperature for fish oil-loaded Pickering emulsions.
研究领域:
食品科学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Ting Zhang,Mengzhen Ding,Huan Zhang,Ningping Tao,Xichang Wang,Jian Zhong
The simultaneous application of proteins and surfactants for emulsion preparation and stabilization is a research hotspot in the field of emulsions, and their interfacial adsorption mechanisms remain unclear. In order to analyze the interaction mechanism of gelatin with low-molecular-weight surfactants, we mainly explored the preparation and storage of fish oil-loaded gelatin/surfactant-stabilized emulsions in this work. The results demonstrated that gelatin and four types of surfactants were synergetically (Span 80 and soybean lecithin) or competitively (Tween 80 and SDS) adsorbed on the oil/water interfaces in the emulsions. The adsorption behaviors affected emulsion stability (creaming, liquid-gel transformation, and droplet coalescence behaviors) and size distribution of emulsion droplets. These fish oil-loaded gelatin/surfactant-stabilized emulsions have the potential to reduce the disadvantages of fish oils and to provide multiple prospective applications in beverages, hard foods, and alkaline foods. It would also be beneficial to the basic understanding of protein/surfactant interfacial adsorption in emulsion formation.
研究领域:
食品科学
·
界面化学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yaxue Hu,Qiqi Bian,Lijia Chen,Xichang Wang,Jian Zhong
Herein, three types of ovalbumin (OA)-polysaccharide conjugates were prepared with three polysaccharides (XG: xanthan gum; GG: guar gum; KGM: konjac glucomannan) for the fish oil emulsion stabilization. The glycation did not change the spectra bands and secondary structure percentages of OA, whereas it decreased the molecular surface hydrophobicity of OA. The initial emulsion droplet sizes were dependent on the polysaccharide types, OA preparation concentrations, polysaccharide: OA mass ratios, and glycation pH. The emulsion stability was mainly dependent on the polysaccharide types, polysaccharide: OA mass ratios, and glycation pH. However, it was minorly dependent on the OA preparation concentrations. The emulsions stabilized by conjugates with high polysaccharide: OA mass ratios (e.g., ≥3:5 for OA-GG) or appropriate glycation pH (e.g., 5.0–6.1 for OA-XG) showed no obvious creaming during the room temperature storage. This work provided basic knowledge on the structural modification and functional application of a protein.
研究领域:
食品科学
·
蛋白质化学
·
胶体与表面化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Chen Li,Chao Ai,Boyu Chen,Yanan Zhao,Hui Wang,Lei Chen,Hui Teng
The nutritional efficacy of fish oil is significantly limited by its high susceptibility to oxidative degradation and low bioavailability. In this study, a non-covalent complex composed of anthocyanins (ANC) and whey protein (WP), was rationally designed and utilized to develop a fish oil emulsion system aimed at enhancing oxidative stability and bioaccessibility. The fluorescence spectroscopy (INF), Fourier transform infrared spectroscopy (FTIR) and Far UV circular dichroism (CD) demonstrated specific molecular interactions were generated between ANC and WP. Upon emulsification, the WP-ANC complex at 0.4 wt% acted as an effective emulsifier, yielding emulsions with reduced droplet size and enhanced antioxidative stability. Comparative analysis revealed that WP-ANC stabilized emulsions exhibited superior inhibition of lipid oxidation compared to those stabilized solely by WP, thereby significantly enhancing the stability of fish oil. Under simulated in vitro gastrointestinal digestion, the emulsion formulated with 0.4 % ANC and WP promoted lipid droplet breakdown, suppressed oxidative degradation during digestion, decreased the release rate of free fatty acids, and consequently enhanced the bioavailability of fish oil.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
·
2019
·Vol. 10
·期 10
·6752-6766
·
IF 3.241
Jiarun Han,Yinan Du,Wenhui Shang,Jianan Yan,Haitao Wu,Beiwei Zhu,Hang Xiao
The oxidation of unsaturated fats generally occurs at the oil–water interface of emulsions, so surface-active antioxidants are needed for inhibiting lipid oxidation. In this study, a scallop gonad protein isolate (SGPI)–epigallocatechin gallate (EGCG) conjugate was fabricated and characterized as an amphiphilic surface-active antioxidant in improving the physicochemical and oxidative stability of tuna oil-loaded emulsions via a free-radical grafting method. The covalent binding of EGCG to SGPIs was verified by using electrophoresis and gel permeation chromatography. Meanwhile, the structural, physical, thermal, as well as the in vitro antioxidant properties of the SGPI–EGCG conjugate were further characterized. The results indicated that the SGPI–EGCG conjugate contained more β-sheet but less α-helix than SGPIs, leading to the changes of the secondary and tertiary conformation stability after conjugation. The radical scavenging and oxygen radical absorbance capacity of SGPIs were significantly increased by 4.9 times and 7.4 times, respectively, after the EGCG-grafting reaction. Compared with that stabilized by SGPIs, tuna oil emulsions emulsified by the SGPI–EGCG conjugate exhibited a smaller particle size and better storage stability. Furthermore, the SGPI–EGCG conjugate inhibited lipid and fatty acid oxidation during storage more significantly in tuna oil emulsions than SGPIs due to its higher interfacial accumulation and antioxidant activities. These results suggested that the SGPI–EGCG conjugate could be utilized as an efficient surface-active antioxidant and emulsifier for the encapsulation and protection of unsaturated lipids.
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 RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Qiwei Du,Yang Wu,Xiaoqun Zeng,Maolin Tu,Zhen Wu,Jianhua Liu,Daodong Pan,Yuting Ding
Whey protein hydrolysate (WPH), maltodextrin (MD), low methoxy pectin (LMP) and high methoxy pectin (HMP) were used to study the interface binding under high temperature sterilization conditions (121 °C, 15 min). The effect of competitive binding of MD and pectin with interface protein on the storage stability and gastrointestinal fate of fish oil emulsion was studied. The low-molecular-weight MD and the interface protein undergo a wide range of covalent binding through the Maillard reaction, while a small amount of high-molecular-weight pectin can form a protective shell with the interface protein through electrostatic interaction to inhibit the covalent reaction of MD, which was called competitive binding. However, due to the bridging and depletion flocculation of pectin, the emulsification stability of fish oil emulsion reduced. After 13 days of storage, compared with the particle size of the WPH fish oil emulsion (459.18 nm), the fish oil emulsion added with LMP and HMP reached 693.58 nm and 838.54 nm, respectively. In vitro digestion proved that WPH fish oil emulsion flocculated rapidly in the stomach (1.76 μm), while WPH-MD and WPH-MD-pectin fish oil emulsions flocculated slightly (less than800 nm). WPH-MD-pectin delayed digestion in the gastrointestinal tract, and HMP exhibited a better slow-release effect. This study provides reference for the design of multi-component functional drinks and other bioactive ingredient delivery system.
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
·
2021
·
IF 9.147
Xin Yin,Huanhuan Dong,Hao Cheng,Chuye Ji,Li Liang
In oil-in-water emulsions, a single phenolic compound has been used as interfacial antioxidant. The co-encapsulated polyphenols may produce more supper stability or bioactivity than a single encapsulated one. This study used epigallocatechin-3-gallate (EGCG) and resveratrol as model polyphenols with different solubility. Their co-encapsulation in SC particles was analyzed on the basis of particle characterization, loading efficiency, antioxidant activity , polyphenolic microenvironment and retention. When the polyphenols’ concentration was 0.4 mM, 98% EGCG and 68% resveratrol were co-encapsulated in sodium caseinate (SC) particles. The SC particles containing dual polyphenols were then used to stabilize fish oil emulsions, which were analyzed in term of particle characterization, oil oxidation , polyphenolic partition and retention. When the content of fish oil was 10%, there were 77% resveratrol in the emulsified oil droplets and 87% EGCG at the oil-water interface. The co-encapsulated EGCG improved the stability of resveratrol in SC particles and protected fish oil emulsions against oxidation prior to resveratrol. These results are instructive for the combination of multiple bioactive compounds for the applications in foods and pharmaceuticals.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Jiamin Xu,Guangyi Kan,Kefeng Yang,Juan Wang,Xichang Wang,Jian Zhong
The effects of gelatin-transglutaminase (TG) crosslinking and anti-oxidant types on the stabilization of curcumin in emulsions have not been studied. This work aimed to analyze the effects of bovine bone gelatin (BBG)-TG crosslinking and vitamin (vitamin C, VC; vitamin E, VE) addition on the properties of curcumin/fish oil-loaded gelatin-stabilized emulsions. The BBG-TG was prepared via a crosslinking method and the emulsions were prepared using a homogenization method. The gelatin-TG crosslinking and low-temperature (4 ± 1 °C) storage increased, VC decreased, and VE had no obvious effect on the emulsion creaming stability. The synergetic use of gelatin-TG crosslinking with VC + VE decreased the peroxidation values at day 7 to 2.1 ± 0.2 mmol/kg oil (room temperature) and 1.6 ± 0.1 mmol/kg oil (4 ± 1 °C). The low-temperature storage induced better curcumin retention than both vitamin addition and gelatin-TG crosslinking. In the in vitro digestion process, the gelatin-TG crosslinking increased the transformation, bio-accessibility, and bio-accessibility index of curcumin, whereas it decreased accumulative released free fatty acid percentages. Vitamin addition increased the bio-accessibility and the bio-accessibility index of curcumin in the emulsions after the in vitro digestion process. This work benefited the encapsulation of curcumin and anti-oxidants (VC and VE) in oil-in-water emulsions and its application in dairy functional food development.
研究领域:
食品科学
·
营养学
·
化学
·
药剂学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Ting Zhang,Jiamin Xu,Shudan Huang,Ningping Tao,Xichang Wang,Jian Zhong
In this work, ring-like anhydrides (C4, C5, and C6) with different sizes and succinic anhydrides (C4, C10, C12, C14, and C16) with different side chain lengths were used to modify bovine bone gelatin (BBG) and cold-water fish skin gelatin (CFG), and the effect of acylated gelatins on fish oil-loaded emulsions stability was explored. The results showed that the degree of N -acylation decreased with increased ring sizes or side chain lengths, and the surface hydrophobicity of acylated gelatins increased with increased anhydride carbon numbers. Acylated CFGs had higher droplet stability and lower liquid-gel transition time than acylated BBGs. Only BBG-C12 had a slight increase on the creaming stability among these acylated gelatins. These results demonstrated that the gelatins could be modified by all the anhydrides and their emulsion stabilization ability was dependent on the gelatin type and anhydride structure. The results could be beneficial for protein-based emulsifier development and application.
研究领域:
食品科学
·
化学
·
材料科学
✓ 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）