COLLOIDS AND SURFACES B-BIOINTERFACES
·
2019
·
IF 3.973
Shahid Iqbal,Xiao Dong Chen,Timothy V. Kirk,He Huang
The purpose of this study was to create W 1 /O/W 2 Multiple Emulsions by controlled osmotic swelling, and gelation of whey protein isolate (WPI) and high methoxy pectin (HMP) microspheres in internal and external acidic aqueous phases. Three different kinds of W 1 /O/W 2 multiple emulsions (ME) were prepared, with 8 wt.% Polyglycerol polyricinoleate (PGPR) in their oil phases, with WPI and HMP in internal and external aqueous phases (250 mM NaCl, pH 3.5): (i) ME1: The inner aqueous phase (W 1 ) contained 40% buffer solution, while W 2 consisted of 10% WPI and 2% HMP; (ii) ME2: W 1 contained 10% WPI, with 2% HMP (250 mM NaCl) in W 2 ; (iii) ME3: 10% WPI and 2% HMP in W 1 , while W 2 contained 1% Tween 80. The original multiple emulsions were diluted by different factors (1:0 to 1:5 with citrate buffer solution), and subject to thermal treatment from 25 to 90 °C to compare their microstructural and rheological properties. It was observed that the ME1 emulsion had higher viscosity and shear modulus than for other emulsions. After dilution however, the shear viscosity of ME3 was higher than ME1 and ME 2 at intermediate shear rates, which showed that the emulsions were osmotically well controlled in internal aqueous phases. Optical and confocal microscopy also supported our rheological measurements with evidence of WPI-HMP gelation , and osmotic swelling, in original and in swollen multiple emulsions. The results of this work may provide useful information about the encapsulation of bioactive compounds, in internal and external aqueous phases, for the development of healthier reduced-fat products in food industry.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Hualei Chen,Shujuan Yu,He Li,Zhiming Wang,Pingyao Cai,Zhanwei Yang,Hecheng Meng,Xiaoming Guo
In this work, we demonstrated the use of aminated sugar beet pectin (SBP–NH 2 )–tannic acid (TA) nanoparticles (NPs) conjugated with cinnamaldehyde (CA) to form 3D printable high-internal phase emulsions (HIPEs). Unlike the absorption of common stabilizers, the interfacial conjugation of SBP-NH 2 /TA NPs with CA formed ultra-absorbed NPs at the oil–water interface through electrostatic bonding, hydrogen bonding, hydrophobic interactions, and Schiff base reaction. The addition of CA (2.5 wt%) to the oil phase significantly reduced the mean droplet size of SBP-NH 2 /TA NPs stabilized HIPE (75 vol% oil; SBP-NH 2 /TA mass ratios of 1:0.5) from 23.03 to 18.33 μm and greatly improved the stability of HIPEs during a 90-day storage period at 25 °C. Concomitantly, rheological studies indicate that HIPEs with CA had high viscoelasticity up to 3 orders of magnitude, providing HIPE-based inks with exceptional support performance and smooth extrusion features. In particular, TA and CA act as the components of a stabilizer and adsorb onto the oil–water interface, imparting combined antioxidant and antimicrobial dual capabilities to HIPEs. In the SBP-NH 2 /TA NPs stabilized HIPEs, the addition of CA resulted in 0.34-fold lower amounts of primary and secondary lipid oxidation products and 0.4–0.5-fold higher antimicrobial properties against either E. coli or S. aureus . This work established that the interfacial conjugation of the SBP-NH 2 /TA NPs with CA advanced the antioxidant and antimicrobial properties, stability, water-holding capacity, and viscoelastic properties of HIPEs. Furthermore, the three-dimensional (3D) printed structure with notable mechanical strength was achieved.
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高影响因子
PROCESS BIOCHEMISTRY
·
2021
·
IF 3.757
Bei Jin,Xiaosong Zhou,Yongqi Zhong,Qiyong Li,Siyuan Zhang,Huanping Mo,Jiaru Liang
This study was devoted to explore the synergistic effect of pressure level and pectin addition on the binding and structural properties of soy protein-coumarin (S-C) complexes through multi-spectroscopic approaches to elucidate the protective effect of the complexes on physicochemical stability of coumarin . High pressure processing (HPP) could reinforce the intermolecular hydrogen bonding and hydrophobic interaction between soy protein and coumarin (at a mass ratio of 3:1), resulting in the formation of complexes with smaller particle sizes and more compact structure, the effects were more pronounced as the pressure > 200 MPa. The incorporation of pectin provided a better protection of coumarin against UV and thermal degradation and improved remarkably the physical stability of complex particles during 30 days at 4 °C. In comparison with free coumarin, the coumarin retention of S-P-C (400) was up to 55.3 ± 1.7 % when exposure to UV for 120 min, 61.7 ± 2.9 % under 90 °C heating, and 96 ± 1.5 % after storage. However, the DPPH radical scavenging ability of S-C complexes decreased with HPP treatment and the addition of pectin. The present work revealed that soy protein-pectin-coumarin ternary complexes developed by HPP could be an effective delivery system for bioactive compounds with applications in functional food ingredient.
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高影响因子
ELECTROCHIMICA ACTA
·
2015
·
IF 4.504
Yang Fan,Pei-Fang Liu,Zi-Juan Yang,Tong-Wu Jiang,Kai-Li Yao,Ran Han,Xin-Xin Huo,Yun-Yi Xiong
Porous carbon spheres (PCSs) are prepared via a facile hydrothermal carbonization and chemical activation route with pectin as the biomass precursor. The as-obtained PCSs present a large specific surface area (2440 m 2 g −1 ), well-balanced micro/mesoporosity with narrow pore size distribution and high content of oxygen-containing functional groups. The structure features make the PCSs an ideal electrode material for electrochemical energy storage . As electrode material for supercapacitors , the PCSs exhibit a high specific capacitance, good rate capacity and cycling stability. Furthermore, the PCSs show attractive property as support material for Pt electrocatalysts . Pt nanowires (PtNWs) grown on the PCSs interconnect with each other to form a porous nanowires network structure. The three-dimensional (3D) hybrid catalyst material consisting of PtNWs network supported on PCSs exhibit superior catalytic activity and stability towards both methanol and ethanol electro-oxidation in acidic media. In addition, owing to the rich presence of surface oxygen groups on PCSs, the CO-poisoning tolerance of the supported Pt nanowires is greatly promoted.
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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.
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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.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Guangfan Qu,Feiyan Yang,Jiangling Zhang,Fei Liu,Xudong He,Yanxiang Gao,Shuguo Sun
This study investigates the formation mechanism of the quinoa protein isolate (QPI), tannic acid (TA), and high methoxyl pectin (HMP) ternary complex, while exploring the potential of stable high internal phase emulsions (HIPEs) in 3D-printed food applications. The results indicate that QPI-TA (QT) complex and HMP primarily form the QPI-TA-HMP (QTH) ternary complex through hydrophobic interactions, hydrogen bonding, and electrostatic forces. By adjusting the ratio of QT to HMP, QTH complexes with high stability and zeta potential across a wide pH range can be achieved. HIPEs prepared with QTH complexes exhibit smaller oil droplet diameters, high hardness, resilience and mechanical properties, suggesting that they possess physiochemical characteristics suitable for edible ink applications. This was validated by using the HIPEs as edible inks to 3D print model food objects. This study advances the rational design of ternary biopolymer complexes as emulsifiers and offers valuable insights into the development of food inks.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Shuo Wang,Hui Han,Xinying Zhang,Xiaoyun Mao,Yali Li,Zhou Si,Niuniu Song,Yamei Ren
This study investigated the effects of acid extraction, electron beam irradiation (EBI) extraction, ultrasound extraction, and combined EBI and ultrasound extraction on the yield, structure, and functional properties of pectin from spaghetti squash ( Cucurbita pepo L. subsp. pepo ) peel. The established extraction kinetics model indicated that the combined EBI and ultrasound extraction exhibited a synergistic effect, resulting in a pectin yield (13.50 %) higher than that obtained from acid extraction (6.55 %), EBI extraction (10.91 %), and ultrasound extraction (7.56 %). The pectin produced through the combined method (EUSP) demonstrated a low degree of esterification (DE) (34.77 %) and molecular weight (M w ) of 83 kDa. Scanning electron microscopy (SEM) and X-ray diffraction (XRD) analyses revealed that EBI and ultrasound significantly disrupted the internal structure of the pectin. Rheological analysis indicated that the combined treatment reduced the viscosity characteristics of the pectin solution. EUSP exhibited good thermodynamic properties, emulsifying characteristics, antioxidant activities, and prebiotic activity. These findings provide a theoretical basis for the combined EBI and ultrasound extraction of pectin and offer insights for the efficient utilization of spaghetti squash peel and the application of pectin in the food industry.
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DOI
PubMed
高影响因子
Food & Function
·
2023
·Vol. 14
·期 10
·4752-4762
·
IF 6.1
Qianhuang Xiao,Wenqi Huang,Quanyong Wu,Hedi Xu,Yanli Zhang,Jingrui Yang,Shuigen Bian,Huizi Tan,Shaoping Nie
A sedentary lifestyle, unhealthy diet, and antibiotic use among other environmental factors have been associated with an increased incidence of metabolic disorders and inflammation, as well as gut dysbiosis. Pectin is an edible polysaccharide that exists widely in the cell wall of plants. Our previous study has shown that pectin with various degrees of esterification displayed different effects on preventing acute colitis and regulating the gut microbiome and serum metabolome. This study aimed to further explore the differential effects of pectin with various degrees of esterification on mice simultaneously treated with a high-fat diet and low-dose antibiotics. The results showed that low-esterified pectin L102 improved the biomarkers of metabolic disorders including blood glucose and body weight. The high-esterified pectin H121 and the low-esterified pectin L13 ameliorated inflammatory markers such as superoxide dismutase (SOD). The enrichment of probiotic bacteria such as Lactobacillus by pectin L102, reduction of conditional pathogens such as Klebsiella by pectin L13, and changes in circulating metabolites like L-tryptophan and 3-indoleacrylate by all three types of pectins were detected. These data provide evidence for a differential effect of different types of pectin on the gut microbiota and metabolic health.
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Yanan Liu,Jian Chen,Huan Li,Yanbo Wang
Active packaging has been recognized as an effective approach to extend the shelf life of food, but the rapid release of active substances limits the preservation effect. In this study, gallic acid (GA)-loaded ovalbumin (OVA)/chitosan (CS) nanoparticles with slow-release properties were prepared and embedded into the pectin matrix to refine the rapid release of GA in the pectin and elongate the shelf life of salmon fillets. Our results showed that GA could be released continuously from the OVA/CS nanoparticles. The pectin film incorporated with GA-loaded OVA/CS nanoparticles exhibited good light barrier and mechanical properties. The opacity value of the film reached 1.65 ± 0.06 UA/mm, and the tensile strength and elongation at break were 15.97 ± 1.55 MPa and 7.29 ± 0.42 %, respectively. In addition, the pectin film combined with GA-loaded OVA/CS nanoparticles showed improved antibacterial activity against two common biogenic amine-producing bacteria ( Morganella morganii and Escherichia coli ). Moreover, the nanocomposite film delayed salmon fillets' biogenic amine generation, and the shelf life was extended by 3 days compared with the control group. These promising properties supported using the GA-loaded OVA/CS nanoparticle- pectin films as preservation materials for fish.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Xiaojing Wang,Mei Li,Fuguo Liu,Fei Peng,Feng Li,Xinman Lou,Yu Jin,Jun Wang,Huaide Xu
Hyperoside (HYP) has various potential benefits, however, its low water-solubility and poor bioavailability have restricted its application. Here, HYP-loaded zein-tea polyphenols (TP)-pectin ternary complex nanoparticles (Z/TP/P-HYP) were prepared by the antisolvent precipitation method for HYP delivery. The formed Z/TP/P-HYP are negatively charged spherical particles with a size of 246 nm, and have the highest HYP encapsulation efficiency (94.2%) at TP was 0.25 mg/mL. Fourier transform infrared spectroscopy revealed that hydrogen bonding, electrostatic interactions, and hydrophobic effects were major interactions to Z/TP/P-HYP formation. Differential scanning calorimetry confirmed that encapsulated HYP was in an amorphous state. Freeze-dried Z/TP/P-HYP displayed good water-redispersibility and high particle yield (95.2%). Z/TP/P-HYP exhibited improved pH (2.0–8.0) and ionic (0–500 mM) stability. Furthermore, Z/TP/P-HYP demonstrated stronger antioxidant properties than free HYP and provided HYP sustained release under simulated gastrointestinal conditions. Therefore, Z/TP/P-HYP have great potential as an effective HYP delivery system for applications in foods.
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PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 9
·1991
·
IF 4.35
Haoxin Ye,Tingshuai Chen,Min Huang,Gerui Ren,Qunfang Lei,Wenjun Fang,Hujun Xie
Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.Keywords:β-carotene;polysaccharide;protein;encapsulation;emulsion
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高影响因子
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