INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 8
·5268-5279
·
IF 3.612
Yuhang Xing,Ruyi Li,Lu Xue,Mianhong Chen,Xuli Lu,Zhihao Duan,Wei Zhou,Jihua Li
Summary Mangiferin (MGF) is a phenolic compound isolated from mango, but its poor solubility significantly limits its use. In this study, MGF was embedded into the inner aqueous phase of W 1 /O/W 2 emulsions. Firstly, the dissolution method of MGF was determined. MGF remained stable in solution with pH 13 at 30 min, and its solubility reached 10 mg mL −1 . When the pH of MGF solutions was adjusted from pH 13 to pH 6, MGF did not immediately crystallise, providing sufficient time to construct the MGF-loaded W 1 /O/W 2 emulsions. Subsequently, the MGF-loaded W 1 /O/W 2 emulsions were constructed using polyglycerol polyricinoleate (PGPR) and calcium caseinate (CAS). The formation and stability of the W 1 /O/W 2 emulsions were investigated. The MGF-loaded W 1 /O/W 2 emulsions stabilised with 1% PGPR and 1% – 3% CAS exhibited a low viscosity, limited loading capacity, and poor stability. Conversely, the MGF-loaded W 1 /O/W 2 emulsions stabilised by 3%PGPR–3%CAS exhibited optimal loading capacity (encapsulation efficiency = 95.31% and loading efficiency = 0.91%) and stability, which was attributed to the fact that high viscosity and gel state retarded the migration of inner aqueous phase. These results indicated that the W 1 /O/W 2 emulsions stabilised by PGPR and CAS may be a potential alternative for encapsulating mangiferin.
研究领域:
食品科学
·
胶体科学
·
药学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Cong Xu,Jiahui Guo,Baoyue Chang,Qingyun Wang,Yiming Zhang,Xianhui Chen,Wanyi Zhu,Jiage Ma,Shanshan Qian,Zhanmei Jiang,Juncai Hou
This study was conducted to develop a W/O/W emulsion encapsulated Lactobacillus plantarum 23 – 1 ( LP23 – 1 ) to significantly enhance the survival rate of LP23-1 under simulated digestion and storage conditions. The zein particles and pectin formed a complex through electrostatic interaction and hydrogen bonding. When the proportion of zein particles to pectin was 1:1, the emulsifying stability index (ESI) was 304.17 %. Additionally, when the proportion of the internal aqueous phase to the oil phase was 1:9, the polyglycerol polyricinoleate (PGPR) concentration was 5 %, the proportion of primary emulsion to the external aqueous phase was 5:5, the zein particles concentration was 4 %, and the proportion of zein particles to pectin was 1:1, the encapsulation rate was the highest at 96.27 %. Cryo-scanning electron microscopy and fluorescence microscopy confirmed the morphology of W/O/W emulsion and successful encapsulation of LP23–1 . Furthermore, compared with free LP23–1 , the W/O/W emulsion encapsulation significantly improved the survival rate of LP23–1 to 73.36 % after simulated gastrointestinal digestion and maintained a high survival rate of 78.42 % during the 35-day storage. The W/O/W emulsion was found to effectively improve the survival rate of LP23–1 during simulated digestion and storage, which has implications for the development of probiotic functional foods with elevated survival rates.
研究领域:
食品科学
·
微生物学
·
生物技术
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Lijia Li,Xumei Feng,Mengjie Geng,Fei Teng,Yang Li
The advancement and utilization of functional foods hold the capacity to efficaciously enhance human nutrition and well-being. However, within the present epoch characterized by recurrent food safety and quality concerns, there exists a paucity of suitable food systems that are capable of concurrently amalgamating the merits of nutritional enrichment and high stability. Therefore, in this study, heteroprotein aggregates were synthesized with modified-soy lipophilic protein (SLP) and lysozyme (LY) as the main components. Subsequently, an interpenetrating network (IPN) was constructed using sugar beet pectin (SBP) and heteroprotein aggregates to form W-O-W emulsion gels. The heteroprotein aggregates formed by SLP and LY provided a stable oil-water interface, allowing the IPN to maximally confine the internal oil droplets and improve the mechanical properties and water retention capacity of the W-O-W emulsion gels. Meanwhile, the W-O-W emulsion gels also possessed pH-responsiveness, endowing them with the ability to modulate their self-morphology and network structure in accordance with pH fluctuations. Moreover, they possessed outstanding protective and slow-release efficacies, which were conducive to the targeted release of the delivered substances. Thus, W-O-W emulsion gels based on heteroprotein aggregation and SBP show great potential as an option for functional food applications.
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 CHEMISTRY
·
2021
·
IF 7.514
Hao Huang,Di Wang,Tarun Belwal,Li Dong,Ling Lu,Ying Zou,Li Li,Yanqun Xu,Zisheng Luo
The postharvest senescence accompanied by yellowing limited the shelf-life of broccoli. In this study, we developed a novel W/O/W double emulsion co-delivering brassinolide and cinnamon essential oil and applied it to broccoli for preservation. Results showed that double emulsion prepared by whey protein concentrate-high methoxyl pectin (1:3) exhibited best storage stability with largest particle size (581.30 nm), lowest PDI (0.23) and zeta potential (−40.31 mV). This double emulsion also exhibited highest encapsulation efficiency of brassinolide (92%) and cinnamon essential oil (88%). The broccoli coated with double emulsion maintained higher chlorophyll contents and activities of chlorophyllase and magnesium-dechelatase were reduced by 9% and 24%, respectively. The energy metabolic enzymes (SDH, CCO, H + -ATPase, Ca 2+ -ATPase) were also activated, inducing higher level of ATP and energy charge. These results demonstrated W/O/W double emulsion co-delivering brassinolide and cinnamon essential delayed the senescence of broccoli via regulating chlorophyll degradation and energy metabolism.
研究领域:
食品科学
·
植物生理学
·
采后技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2022
·
IF 6.203
Xiang Huang,Rui Tu,Hongbo Song,Kai Dong,Fang Geng,Lei Chen,Qun Huang,Yingmei Wu
Double emulsions have very promising application prospects in the pharmaceutical, cosmetic, and food industries. Nevertheless, its usage in the food industry is restricted mainly due to its immense stability problems. Here, W 1 /O/W 2 double emulsion was prepared by two-step emulsification method using ultrasonic emulsification technology. The physicochemical stability, rheological properties, thermal stability, and microstructure of the double emulsion were investigated. The results revealed that W 1 /O/W 2 double emulsion with optimum stability was prepared on the parameters that the ratio of W 1 (gelatin)/O primary emulsion to the external aqueous phase (gelatin-EGCG-high methoxyl pectin ternary complex) was 6:4, ultrasonic power was 80 W, ultrasonic time was 6 min, and ternary complex concentration was 0.75%. The double emulsion produced under these conditions had the smallest particle size (1143 nm) and the maximum absolute zeta potential value (39.17 ± 0.50 mV). The results of full-featured stability analyzer manifested that the emulsion system no longer underwent phase separation. Confocal laser scanning microscopy (CLSM) successfully observed a uniformly dispersed double emulsion. Furthermore, dynamic rheological properties demonstrated that the cohesive strength of W 1 /O/W 2 double emulsion was strength than that of W 1 /O primary emulsion. Differential scanning calorimetry (DSC) analysis suggested that both remained stable throughout the temperature change, while the W 1 /O/W 2 double emulsion was more thermally stable. Hence, the gelatin-EGCG-high methoxyl pectin ternary complex can act as an effective emulsion stabilizer to stabilize the W 1 /O/W 2 double emulsion.
研究领域:
食品科学
·
药学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Pengjing Zhang,Yuanda Sun,Yitong Hou,Haitao Wang,Mingqian Tan
Double emulsions (DEs), one of the most promising dispersion systems, have attracted much attention in the food industry. However, instability and the need for synthetic surfactants hinder the application of DEs. The development of clean-label DEs with good stability remains a challenge. Herein, novel DE gels (DEGs) with water-in-oil-in-water morphology were developed by combining multiple gelation and emulsification processes, which can stabilize the dispersion system without the synthetic surfactants used in conventional emulsions. Gelatin and beeswax were used to gelatinize the internal aqueous and oil phases respectively. Sodium caseinate acted as the external aqueous phase emulsifier, while a blend of gellan gum (GG) and sodium alginate (SA) was introduced to create DEGs. The networks formed by SA and GG in the water phase inhibited the movement of droplets in the emulsions and improved their stability. The DEGs can withstand up to five freeze-thaw cycles and at least 100 d of storage. In addition, the textural properties of DEGs were characterized and the results suggested that DEGs could be used as a cheese simulant. DEGs could be used as carriers for the co-delivery of phycocyanin and astaxanthin . Their encapsulation efficiency was greater than 90%. Furthermore, in vitro digestion showed that DEGs significantly improved the bioavailability of astaxanthin and phycocyanin, which increased from 18.5 ± 0.15% and 16.3 ± 0.45% to 43.2 ± 0.35% and 41.6 ± 0.5%, respectively. In conclusion, we have demonstrated a novel strategy for the preparation of clean-label DEGs, which could be used as a carrier for the co-delivery of hydrophilic and hydrophobic substances.
研究领域:
食品科学
·
乳化技术
·
生物技术
·
食品化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Wei Fan,Yan Shi,Yueming Hu,Shu Wang,Jing Zhang,Wei Liu
Due to health reasons of polyglycerol polyricinoleate (PGPR), there has been a growing interest in reducing it. To address this, this study developed the PGPR/Protein (whey, pea, and chickpea protein isolates) emulsifier combinations. The effects of these combinations on the preparation, structure, physicochemical and in vitro digestive properties of W/O/W microcapsules were evaluated. The FTIR and XRD analyses revealed hydrogen bonding interactions between the protein and PGPR (or bioactive compounds), which may contribute to the enhanced encapsulation efficiency (EE) and stability of microcapsules. PGPR/pea protein isolate (PP) microcapsules exhibited more uniform size, better rehydration, and higher EE than other microcapsules. PP combinations prolonged shelf-life of microcapsules by 1.35 to 1.73-fold, as predicted by oxidation kinetic models. Furthermore, PP microcapsules improved the bioavailability of crocin (≥ 11.08 %) and quercetin (≥ 8.47 %). Overall, this study hoped to provide a promising strategy for preparing W/O/W microcapsules with low PGPR content.
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
Journal of Agriculture and Food Research
·
2024
·
IF 4.8
Minghao Jiang,Qiongfang Jiang,Huimin Yang,Yue Zhang
W/O/W double emulsion systems offer the ability to co-deliver water-soluble and oil-soluble bioactives, making them a promising choice for multifunctional delivery applications. This study focused on the development of a whey protein isolate-based W/O/W emulsion encapsulating fish oil and anthocyanins, with the addition of sodium alginate (SA) into the external aqueous phase. The physicochemical properties, emulsion stability, anthocyanins encapsulation efficiency (EE), and anthocyanins release during simulated gastrointestinal digestion were studied. The results indicated that the physical stability of W/O/W emulsions improved with increasing SA, attributed to the higher viscosity and the protective coating of SA on the WPI-stabilized interface. However, the EE of anthocyanins in SA-reinforced W/O/W emulsions was found to be lower. Excessive SA concentration, such as 1.0%, was observed to be unfavorable to maintaining the internal W 1 /O interface integrity. Overall, the double emulsion structure effectively regulated the release of anthocyanins throughout the digestion process. The study concluded that W/O/W emulsions containing 0.75% SA achieved optimal stability and controlled-release characteristics. These findings offer valuable insights into fabricating double emulsions for multifunctional delivery purposes, showcasing their potential applications in the food and pharmaceutical industries.
研究领域:
食品科学
·
药学
·
生物技术
✓ 已验证
DOI
高影响因子
Nature Communications
·
2022
·Vol. 13
·期 1
·1-12
·
IF 17.694
Chen Zhigang,Xu Yafeng,Ding Ding,Song Ge,Gan Xingxing,Li Hao,Wei Wei,Chen Jian,Li Zhiyun,Gong Zhongmiao,Dong Xiaoming,Zhu Chengfeng,Yang Nana,Ma Jingyuan,Gao Rui,Luo Dan,Cong Shan,Wang Lu,Zhao Zhigang,Cui Yi
Tungsten carbides, featured by their Pt-like electronic structure, have long been advocated as potential replacements for the benchmark Pt-group catalysts in hydrogen evolution reaction. However, tungsten-carbide catalysts usually exhibit poor alkaline HER performance because of the sluggish hydrogen desorption behavior and possible corrosion problem of tungsten atoms by the produced hydroxyl intermediates. Herein, we report the synthesis of tungsten atomic clusters anchored on P-doped carbon materials via a thermal-migration strategy using tungsten single atoms as the parent material, which is evidenced to have the most favorable Pt-like electronic structure by in-situ variable-temperature near ambient pressure X-ray photoelectron spectroscopy measurements. Accordingly, tungsten atomic clusters show markedly enhanced alkaline HER activity with an ultralow overpotential of 53 mV at 10 mA/cm 2 and a Tafel slope as low as 38 mV/dec. These findings may provide a feasible route towards the rational design of atomic-cluster catalysts with high alkaline hydrogen evolution activity.
研究领域:
材料科学
·
催化
·
电化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Hao Huang,Tarun Belwal,Halah Aalim,Li Li,Xingyu Lin,Songbai Liu,Caixia Ma,Qunhe Li,Ying Zou,Zisheng Luo
This study aimed to examine the modification effect of whey protein concentrate (WPC), WPC-gum arabic (WPC-GA) or WPC-high methoxyl pectin (WPC-PEC) complex to tailor-modify W/O/W emulsion for secondary microencapsulation of hydrophilic arbutin and hydrophobic coumaric acid. The stability and rheological properties of coated emulsions, encapsulation yield, release and degradation kinetics of arbutin and coumaric acid were investigated. Results revealed that WPC-PEC complex (at the ratio of 1:3) coating W/O/W emulsion exhibited the highest viscosity and stability, with the highest encapsulation yield of 91.08% for arbutin and 80.92% for coumaric acid, respectively. Tighter coating structure of the WPC-PEC complex (1:3) forming a stronger gel network structure was confirmed, accounting for the larger mean particle size of 569.67 nm. Moreover, the WPC-PEC (1:3) coating W/O/W emulsion also showed controlled release of arbutin and coumaric acid in simulated conditions. The k value of degradation kinetics for arbutin (7.99 × 10 −4 at pH = 1.2, 4.19 × 10 −4 at 90 °C and 7.52 × 10 −4 at UV-C treatment) and coumaric acid (5.18 × 10 −4 at pH = 1.2, 3.24 × 10 −4 at 90 °C and 6.90 × 10 −4 at UV-C treatment) indicated low degradation rate. The present study revealed that the WPC-PEC (1:3) coating W/O/W emulsion could provide a better synergistic effect on higher encapsulation yield and stability of arbutin and coumaric acid.
研究领域:
食品科学
·
胶体与表面化学
·
制药技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Dong-Jun Hou,Quan-yuan Xie,Ming-Shun Chen,Yu-Lin Cheng,Bing Zhang,Zong-cai Tu,Lu Zhang
Ellagitannins (ETs) exhibit beneficial effects on gut microbiota modulation and bioactivity, but their instability compromises the delivery efficiency and absorption. Therefore, a double emulsion gel (DEG@RETs) loading with Rubus chingii Hu ETs (RETs) was constructed and optimized to enhance its gastrointestinal digestion stability and intestinal transformation. The optimal DEG@RETs formulation was 4 % pectin, calcium-induced gelation, W 1 /O: W 2 of 4: 6, and W 1 : O of 5: 5. Which achieved an encapsulation efficiency (EE) of 88.68 ± 4.36 %, maintained spherical structures with an EE (78.57 ± 1.34 %) after digestion. The DEG@RETs demonstrated pH and freeze-thaw stability while EE declined after heating at 90 °C. Cryo-SEM confirmed a crosslinked gel network. In vitro fermentation, transformation efficiency demonstrated significantly enhanced with urolithin A, urolithin B and ellagic acid increased by 7.37-, 3.19- and 7.87-fold respectively. These results proved that DEG@RETs can be an effective strategy to improve the colon-targeted delivery and biotransformation efficiency of RETs.
研究领域:
食品科学
·
药剂学
·
分子营养学
·
生物利用度
·
肠道微生物代谢
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF ALLOYS AND COMPOUNDS
·
2021
·
IF 5.316
Zhilei Wei,Siyu Liu,Dangui Liu,Jinling Wu,Hongyan Xia,Bo Wang,Zhongqi Shi
Si 3 N 4 ceramics have shown promising application prospects as the sealing materials for liquid metal batteries (LMBs). However, the joining of Si 3 N 4 to the metal shell of LMBs is rather difficult because of the non-wetting property and mismatch of their thermal expansion coefficients (CTEs). Herein, to solve the above issue, W/Si 3 N 4 functionally graded materials (FGMs) were designed and fabricated via the spark plasma sintering (SPS) process. The effects of layer numbers and layer components on the phase composition, structure, and thermal stress of the FGMs were systematically investigated using both experimental and simulation methods. W/Si 3 N 4 FGMs, with optimal layer numbers, were then utilized for fabricating symmetrical W/Si 3 N 4 /W FGMs. The thermal stress of the products can be effectively reduced by adjusting the MgO content of the central Si 3 N 4 layer. As a result, the optimal product displayed good interface bonding between two adjacent layers and also exhibited high flexural strength (943.9 MPa) and electrical resistivity (2.0 × 10 12 Ω cm). This route for the fabrication of symmetrical W/Si 3 N 4 /W FGMs exhibits the advantage of high efficiency, and the products with excellent properties can be used as sealing materials for LMBs.
研究领域:
材料科学
·
能源工程
✓ 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）