INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Weiping Zhao,Zheming Wang,Mengdi Zhou,Sangeeta Prakash,Xiuping Dong
Vitamin D 3 (VD 3 ) is a fat-soluble vitamin essential for regulating calcium and phosphorus metabolism. However, VD 3 is unstable when exposed to high temperatures, light, and other environmental factors, necessitating effective encapsulation methods for supplementation. This study aimed to develop a microencapsulation system for VD 3 using complex coacervates formed from pea isolate protein (PPI) and β-glucan (OG), coated with carboxymethyl chitosan (CMCS) via electrostatic deposition. The results demonstrated that the optimum pH for PPI-OG and PPI-OG-CMCS complex coacervates was 4.0 and 5.0, respectively, with their formation primarily driven by ionic bonds and hydrogen bonds. Microcapsules prepared with PPI:OG:CMCS ratios from 1:1:1 to 4:1:1 all demonstrated excellent thermal stability and ultraviolet (UV) resistance. The 1:1:1 group achieved the highest vitamin D 3 encapsulation (92.52 %) and UV shielding efficiency due to its densest CMCS surface coating. Incorporating 15 % microcapsules into cod surimi improved whiteness, enhanced gel network density, increased water retention to 88.75 ± 0.35 %, and provided superior 3D printing accuracy compared to 5 %-20 % addition levels. Analysis showed hydrophobic interactions and disulfide bonds were the main driving forces. These findings suggest that PPI-OG-CMCS microcapsules are a promising approach for stabilizing VD 3 and fortifying surimi products, with potential applications in food technology and 3D printing.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2023
·
IF 5.9
Zi-Hui Cai,Lin Liu,Qi Gu,Jian-Dong Wang,Guo-Sheng Liu,Quan Zhou,Xin-Yue Dong,Su Zhang,Yu-Jie Fu
In this study, a novel green natural deep eutectic solvent-based supramolecular solvent/equilibrium solution (NADES-SUPRAS/EqS) system was designed. The microstructure and formation processes were characterized, revealing the formation and extraction mechanism of this novel solvent. In combination with vortex-assisted extraction, NADES-SUPRAS/EqS was used to efficiently extract and enrich representative active ingredients of different polarities in Cajanus cajan (Linn.) Millsp leaves. The influencing factors, including auxiliary extraction methods, the type of NADES, the proportion of NADES and ethanol for synthesis, the solid-to-liquid ratio, and the vortex time, were then adjusted utilizing single-factor optimization and response surface methodology . Under ideal extraction parameters, the extraction rates obtained were higher than other conventional organic solvents and had an excellent enrichment effect with only 90 s of vortex-shaking. Ultimately, an integrated multi-stage counter-current extraction and recovery unit was developed, capable of reducing costs and easily recovering solvents and target compounds, exploring the possibility of large-scale applications in the industry. A complete set of extraction, isolation, and recovery from plant material to chemical components offers a new perspective for the development of a high-value industry for plant secondary metabolites .
研究领域:
植物化学
·
绿色化学
·
药用植物研究
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Shaohui Li,Liu Zhang,Qinghai Sheng,Pengliang Li,Wei Zhao,Aixia Zhang,Jingke Liu
The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L *, b * and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS . These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.
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
·
2024
·
IF 11
Wenbo Hou,Jie Long,Caimeng Zhang,Yufei Hua,Xingfei Li
In this study, pea protein isolate (PPI)/κ-carrageenan (CG) emulsion gels were formulated with various oil phases (sunflower seed oil, SFO; cocoa butter, CB; palm stearin/SFO, PST/SFO) and β-sitosterol (β-Sit) concentrations (0%, 5%, 10%, 15%, 20% w/w) to mimic the textural and melting properties of animal solid fat. The potential application of these emulsion gels as solid fat substitutes in reduced-fat sausage was also evaluated. Confocal laser scanning microscopy and polarized light microscope images revealed an increase in mean droplet diameter and crystal size of the emulsion gels at higher β-Sit concentration. Compared to CB and SFO samples, PST/SFO emulsion gels exhibited more numerous, smaller crystals and a more homogeneous protein network structure. Texture analysis showed the hardness of the three emulsion gels progressively increased and the springiness reduced with rising β-Sit concentrations. Among the oil phases, PST/SFO emulsion gels with 20% β-Sit exhibited texture properties and melting behavior most akin to pork back fat (PBF). Scanning electron microscopy showed that the replacement of PBF with PST/SFO emulsion gels at higher substitution ratios resulted in a rougher structure with increased amounts of gel particle aggregates and voids of sausages although the texture property and gel strength were enhanced. Overall, sensory perception revealed that sausages with ≤75% fat replacement remained highly acceptable. This study offers a novel approach to developing animal fat substitutes with adjustable texture and crystallization characteristics based on PPI/CG emulsion gels.
研究领域:
食品科学
·
材料科学
·
感官评价
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Zijun Wang,Hanlu Yu,Xinyao Wang,Huan Li,Xiaoqing Xiao,Liye Chen,Shikai Zhang,Rongrong Wang,Yang Shan,Shenghua Ding
Curcumin (Cur), a bioactive flavonoid with multiple health benefits, has limited applications due to its pronounced hydrophobicity, poor stability, and lack of targeting ability. To overcome these limitations, a pH-driven self-assembly strategy was developed to construct a pea protein isolate-folic acid (PPI-FA) nano-delivery system for encapsulating Cur. The formation mechanism of PPI-FA-Cur nanocomposites involved the unfolding (at pH 12) and subsequent refolding (by adjustment to pH 7) of the protein structure, coupled with the deprotonation and protonation processes of Cur. The PPI-FA-Cur nanocomposites demonstrated a higher Cur loading capacity (66.23 μg/mg), outperforming PPI-Cur (58.79 μg/mg). The core-shell PPI-FA-Cur exhibited a uniform nanoscale size (69.67 nm), and Cur was transformed into an amorphous state within the nanocomposites. Encapsulation within PPI-FA markedly enhanced the thermal, ultraviolet, pH, and long-term storage stability of Cur. Additionally, PPI-FA demonstrated superior stability enhancement effects for Cur compared to PPI. The antioxidant capacity of PPI-FA-Cur was 1.54-fold and 1.16-fold higher than that of free Cur and PPI-Cur, respectively. Crucially, cellular uptake and in vivo fluorescence imaging experiments validated that the PPI-FA-based nano-delivery system possessed the capability to recognize cellular folate receptors, thereby enabling the targeted delivery of Cur. This work provides a plant protein-based multifunctional nanoplatform that integrates active targeting with enhanced stability for the precise delivery of hydrophobic actives.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Danping Jin,Yuping Qu,Weibo Lu,Lijun Ge,Haifeng Wang,Jing Xue,Dan Deng,Qiong Zhang,Keyun Cheng,Huijuan Yang,Qing Shen
Krill oil (KO) is an effective supplement for reducing cardiovascular risk and improving overall heart health, with consistent evidence of increased Omega-3 index levels in patients. In this study, a dual-protein of pea protein isolate (PPI) and whey protein isolate (WPI) was used to stabilize KO emulsion. The interaction between PPI and WPI was studied, and the physical properties of PPI-WPI-KO dual-protein emulsion and PPI-KO, WPI-KO single protein emulsions were compared. The results of fourier transform infrared (FTIR) spectroscopy, fluorescence and X-ray diffractionand (XRD) showed that the combination of PPI and WPI led to an increase in the random coil content and disordered structure. These changes improved the flexibility and ductility of the PPI-WPI dual-protein. Moreover, the PPI-WPI-KO emulsion exhibited greater stability compared to PPI-KO and WPI-KO emulsions. This was evidenced by a significant decrease in the particle size of the emulsions (from 4.24 ± 0.04 μm and 4.20 ± 0.04 μm to 4.04 ± 0.04 μm) and a significant increase in the ζ-potential (absolute value from 17.03 ± 0.57 mV and 17.77 ± 0.21 mV to 18.87 ± 0.38 mV) ( p < 0.05). Furthermore, microstructure analysis showed that the presence of PPI-WPI dual-protein contributed to the dispersion and homogeneity of the KO emulsion. This study holds significant implication for the development of stabilized KO emulsions using dual proteins, as it can improve the quality of the emulsions and expand their applications in the food industry.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Yihui Wang,Aiquan Jiao,Chao Qiu,Qing Liu,Yueyue Yang,Shichao Bian,Fangye Zeng,Zhengyu Jin
While pea protein (PeaP) is considered to be the plant protein with the most potential for use in plant-based meat products, it is limited by poor gel performance. To overcome this issue, a one-pot method was adopted to prepare a double-network (DN) hydrogel based on a transglutaminase-induced cross-linked network of PeaP and a physically cross-linked network of sodium alginate (SA). As SA concentration increased, the layered structure inside the hydrogel first converted into a porous honeycomb-like structure before forming a dense 3D network structure. Mechanical testing results suggested that the Young's Modulus of hydrogel increased from 2.1 MPa to 8.6 MPa at 80% strain as SA increased from 0% to 0.25%. This dense DN structure endowed the hydrogel with great fatigue resistance as well as excellent textural properties. Low-field nuclear magnetic resonance suggested that the DN hydrogel had a higher binding water content than PeaP single-network hydrogel, and showed good freeze-thaw stability. It is believed that this present work can give some insight into existing PeaP gel systems and inspire the development of more PeaP-based DN hydrogel with desired mechanical strength and freeze-thaw stability.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yueyue Yang,Liangyun Xu,Qi Zhang,Yihui Wang,Aiquan Jiao,Zhengyu Jin
In this study, a novel pea protein (PP)-based bigel was developed, featuring a high internal phase emulsion. The impact of gelling agent concentration on the gel properties and freeze-thaw stability of the bigel was investigated. The bigel was comprised of two distinct gel phases: an aqueous-phase gel with a covalent network formed by PP and transglutaminase (TGase), and an oil-phase gel with a crystal network structure of rice bran wax (RBW). Microstructural analysis revealed a bi-continuous network structure in the bigel, with network density increasing as TGase and RBW concentrations rose. Rheological analysis showed that storage modulus (G′), apparent viscosity, and structural recovery of the bigel increased with higher TGase and RBW concentrations. Temperature scanning experiments confirmed that the bigel maintained its elastic solid behavior even at elevated temperatures. Optimal sensory properties and low coefficient of friction were achieved at 0.4 % TGase and 7 % RBW concentrations. Additionally, the bigel exhibited notable freeze-thaw stability at TGase and RBW concentrations exceeding 0.2 % and 5 %, respectively. These findings highlight the excellent gelation properties and stability of the PP-RBW-based bigel, suggesting its potential as a fat substitute in the food industry.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2026
·
IF 10.2
Zijun Wang,Huan Li,Hanlu Yu,Xinyao Wang,Jia Guo,Jia Qing,Haiying Yang,Xiaoqing Xiao,Rongrong Wang,Yang Shan,Shenghua Ding
Curcumin (Cur) is a hydrophobic phenolic compound with superior biological activity, but the limited water solubility, chemical instability, and poor bioaccessibility of curcumin restrict its application. This study developed pea protein isolate (PPI)-folic acid (FA) covalent complexes as nanocarriers for the encapsulation, protection, and precise delivery of curcumin. The results of SDS-PAGE, XPS, and FTIR demonstrated that covalent complexation between PPI and FA was formed through an ultrasound-assisted free radical grafting method. Notably, ultrasonication for 15 min (PPI-FA-US15) achieved a higher FA loading capacity (44.78 ± 0.37 µg/mg) than the traditional free radical grafting for 24 h (36.45 ± 0.43 µg/mg). The ultrasonic treatment and covalent complexation of FA greatly improved the solubility of PPI (from 61.34 ± 0.67% to 97.02 ± 0.88%). Curcumin was efficiently encapsulated within the core of PPI-FA-US15 conjugates to form PPI-FA15-Cur nanocomplexes by hydrogen bonding and hydrophobic interaction. The complexation of FA improved the binding affinity of PPI for curcumin. PPI-FA15-Cur demonstrated a 1.97-fold superior loading capacity for curcumin compared to PPI-Cur. Meanwhile, PPI-FA15-Cur displayed a spherical morphology, and maintained a stable particle size distribution during 77-d storage. The heating stability, photochemical stability and antioxidant property of curcumin were significantly improved. Furthermore, in vitro digestion studies demonstrated that PPI-FA15-Cur showed a sustained release of curcumin. The bioaccessibility of curcumin within PPI-FA15-Cur was about 4.75-fold and 1.11-fold higher than that of free curcumin and PPI-Cur, respectively. This study provides a promising approach for developing plant protein-based carriers that enable precise delivery of curcumin in functional foods.
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Zijun Wang,Die Hu,Wenjiang He,Jia Qing,Zhiyan Zhu,Hanlu Yu,Rongrong Wang,Yang Shan,Huan Li,Shenghua Ding
In this study, high methoxyl pectin-pea protein isolate (HMP-PPI) conjugates were fabricated by an ultrasound-assisted Maillard reaction to deliver nobiletin (NOB). Results showed that HMP was effectively conjugated with PPI by the ultrasound-assisted Maillard reaction. Under identical treatment conditions, the grafting degree of LHMP-PPI conjugates, synthesized by conjugating low molecular weight HMP (LHMP) with PPI, was significantly higher than that of HHMP-PPI conjugates, which were prepared using high molecular weight HMP (HHMP). Among all the conjugates, 1:1HHMP-PPI conjugates, prepared at a ratio of HMP: PPI = 1:1 ( w /w), showed the best solubility, emulsification capacity, and stability. Furthermore, 1:1HHMP-PPI combined with NOB through hydrophobic interactions to form 1:1HHMP-PPI nanocomplexes, with a high NOB encapsulation efficiency (89.21 %). After encapsulation within 1:1HHMP-PPI conjugates, the digestive stability and antioxidant activity of NOB was significantly improved. Overall, the 1:1HHMP-PPI conjugates demonstrate significant potential for the stabilized and efficient delivery of NOB.
研究领域:
食品科学
·
生物技术
·
药学
·
生物化学
·
纳米技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Innovative Food Science & Emerging Technologies
·
2023
·
IF 6.6
Xiao-Jia He,Jiao Jiao,Qing-Yan Gai,Jin-Xian Fu,Yu-Jie Fu,Zi-Yi Zhang,Jie Gao
A novel endophytic fungus Penicillium rubens isolated from pigeon pea producing cellulase (0.73 ± 0.14 U/mL) and β-glucosidase (4.85 ± 0.42 U/mL) was used to ferment pigeon pea roots (PPR) for obtaining bioactive genistein . Semi-solid-state fermentation (SSSF) with water was found to be the appropriate strategy for increasing genistein level in PPR. The genistein yield (0.37 ± 0.02 mg/g) in PPR fermented by P. rubens under the optimal conditions was 3.08-fold higher than that in the control (0.12 ± 0.02 mg/g). Scanning electron microscope results indicated that P. rubens utilized the nutrients in PPR for growth and could significantly destroy cell walls, thus contributing to the release of more genistein. The bioactivities of extracts from PPR fermented by P. rubens were higher than control. The present study provided a cost-effective SSSF approach to achieve higher yield of genistein from agrifood by-products PPR using the novel P. rubens . Industrial relevance A novel endophytic fungus P. rubens , capable of cell wall hydrolysis and genistin deglycosylation , was used to ferment PPR using SSSF strategy to obtain higher yield of bioactive genistein. The present study developed a method associated with advantages of simple operation, low cost, low energy consumption and environmental friendliness for the effective utilization of agrifood by-products PPR in food , nutraceutical, and other industrial fields. Also, P. rubens exhibited promising potential in fermentation fields for improving yields of other bioactive aglycones from food and medicinal resources.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Lujia Zhang,Shenghong Yuan,Huibo Chu,Mengen Zhao,Qin Dai,Huanhuan Liu,Kefu Shi,Qingbin Guo,Xuanbo Liu,Qiaomei Zhu
Pea protein–arabic gum–gallic acid ternary particles were fabricated. • Lycopene-loaded Pickering emulsions were stabilized by ternary particles. • 0.25 mg/mL gallic acid strengthened interactions and particle assembly. • Encapsulation improved colloidal, thermal stability and lycopene bioaccessibility. A novel pea protein isolate nanoparticle-gum arabic-gallic acid (PPINs-AG-GA) ternary particle system was developed as a Pickering stabilizer for lycopene delivery. The effects of gallic acid (GA) concentration and oil volume fraction on particle structure, interfacial assembly, emulsion stability, and digestive behavior were systematically investigated. FTIR, fluorescence spectroscopy, and DSC demonstrated that GA enhanced hydrogen bonding, induced protein conformational rearrangement, strengthened intermolecular interactions, and improved thermal stability. At 0.25 mg/mL GA, Pickering emulsions exhibited the smallest droplet size (44.2 μm), highest interfacial adsorption efficiency (78.2%), encapsulation efficiency (96.7%), viscoelasticity, and thermal stability. Increasing the oil volume fraction (φ = 0.1–0.6) strengthened the gel network and enhanced emulsion stability. Although encapsulation improved lycopene bioaccessibility compared with bulk oil, higher GA concentrations or oil volume fractions suppressed lipid digestion and mixed micelle formation, reducing bioaccessibility. These findings provide a theoretical basis for designing protein-polysaccharide-polyphenol Pickering stabilizers for lipophilic bioactive delivery. Download: Download high-res image (276KB) Download: Download full-size image
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）