Article
Food Science & Technology
Xin Ying, Jiaxing Gao, Jing Lu, Changlu Ma, Jiaping Lv, Benu Adhikari, Bo Wang
Summary: In this study, soy peptide solution was successfully encapsulated in a W-1/O/W-2 double emulsion using PGPR as an effective inner emulsifier. The droplet size and encapsulation efficiency of the peptide solution depended on various factors including the ratio and concentration of phases. The freeze-dried microcapsule powder showed higher encapsulation efficiency compared to spray-dried one, indicating the potential of this double emulsion as a delivery matrix for hydrophilic ingredients.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Ziqian Li, Sampson Anankanbil, Linlin Li, Jiabao Lyu, Marcin Nadzieja, Zheng Guo
Summary: This study synthesized a novel type of emulsifiers STOC-SACx from nature-abundant cellulose, and characterized their properties, showing unique functionalities in emulsification, stabilization, and antioxidation.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Dewei Xie, Yaling Shen, Erzheng Su, Lei Du, Jingli Xie, Dongzhi Wei
Summary: The study found that VGINYW and LH-3k can effectively lower blood pressure and improve oxidative stress in hypertensive rats. Additionally, these substances control blood pressure by regulating the renin-angiotensin system and improving intestinal microbiota dysbiosis.
Article
Chemistry, Applied
Joseph R. Hyatt, Siyu Zhang, Casimir C. Akoh
Summary: The study evaluated the antioxidant activities of different compounds on oil oxidation, with 1-o-galloylglycerol (GG) performing best in bulk oil and tocopherols (TOC) performing best in emulsions. These results provide supporting evidence for the polar paradox theory.
Article
Chemistry, Applied
Hexiang Xie, Kefan Ouyang, Wenyi Shi, Wenyu Wang, Yufeng Wang, Hua Xiong, Qiang Zhao
Summary: The influences of chitosan and rice protein hydrolysate (CH/RH) ratio and oil-water ratio on emulsification efficiency were studied. The impact of RH on the formation of CH/RH complex coacervates was also investigated. The results showed that increasing the CH proportion led to increased turbidity, zeta-potential, and particle size, and decreased surface hydrophobicity of CH/RH. The formation of a strong network due to electrostatic interaction between CH and RH improved emulsion stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Physical
Mathieu Balcaen, Johan Steyls, Arnulf Schoeppe, Veronique Nelis, Paul Van der Meeren
Summary: The study revealed that the composition of oil phase and phospholipids can influence the characteristics of w/o emulsions and w/o/w emulsions. Additionally, the hydrophilic emulsifier was found to have an impact on the properties of w/o/w emulsions.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2021)
Article
Engineering, Chemical
Anlei Ge, Shahid Iqbal, Xiao Dong Chen
Summary: This study compares the differences in rheological properties between heated and unheated O/W emulsions, finding that heated emulsions exhibit higher shear stress, viscosity, shear modulus, and droplet size. The study suggests that thermal treatment of SPI in acidic medium allows for stronger attachment of anionic polysaccharides, particularly in SPI-kappa carrageenan emulsion, which may be beneficial for creating highly viscous O/W products with improved rheology and stability but lower fat content.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Environmental Sciences
Mouna Dammak, Hajer Ben Hlima, Slim Smaoui, Imen Fendri, Philippe Michaud, Mohamed Ali Ayadi, Slim Abdelkafi
Summary: This study investigated the potential of microalgae biomass as a source of anti-aging cosmetic cream with high antioxidant activity. Results showed that microalgae improved the antioxidant activity of the formulated skin creams and exhibited good stability.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Chemistry, Applied
Qiqi Huang, Yee Ying Lee, Yong Wang, Chaoying Qiu
Summary: With an increasing focus on health and sustainable diets, plant-based proteins are becoming popular substitutes for animal proteins. Research has shown that the non-covalent interaction of protein with natural phenolic compounds can be used to develop functional ingredients. In this study, soy protein isolate was hydrolyzed and then used to fabricate complexes with tannic acid, resulting in improvements in physicochemical properties such as particle size, turbidity, and surface charge. These complexes displayed enhanced emulsifying stability and oxidative stability, making them suitable for use as substitutes for sodium caseinate in dairy-free emulsified products.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yuan Zhao, Zhongyang Ren, Linfan Shi, Wuyin Weng
Summary: The effects of different emulsifiers on the properties of soy protein isolate-based emulsion films were studied. The pre-emulsions formed with polyglycerol polyricinoleate and lecithin had larger oil droplet sizes compared to those formed with glycerol monostearate, span, and sucrose ester. However, the film-forming emulsions showed opposite trends. The emulsion films prepared with polyglycerol polyricinoleate and lecithin had smaller and evenly distributed oil droplets and exhibited lower water vapor permeability and tensile strength compared to the other emulsion films. This study concluded that the physicochemical properties of emulsion films can be influenced by the choice of emulsifiers in the pre-emulsion.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Patricia Costa da Silva, Tassiele Toledo, Vandre Briao, Telma Elita Bertolin, Jorge Alberto Vieira Costa
Summary: The study focused on the development of products with bioactive peptides from Spirulina, showing their potential in enhancing antioxidant activity and physical properties when added to snacks, thus indicating a viable natural alternative for improving the quality of extruded foods.
Article
Food Science & Technology
Jinjie Yang, Bin Zhu, Keyang Lu, Jingjing Dou, Yijie Ning, Huan Wang, Yang Li, Baokun Qi, Lianzhou Jiang
Summary: In this study, soy protein hydrolysate microgel particles (SPHMs) produced at different pH (3, 5, 7, and 9) with and without ultrasonication were used to stabilize Pickering emulsions. SPHMs prepared with ultrasonication at pH 9 showed excellent amphiphility and reduced interfacial tension effectively. The resulting Pickering emulsion had small particle size, high colloidal stability, and sustainable release ability, making it suitable for emulsion-based functional foods.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Joanna Tkaczewska, Piotr Kulawik, Ewelina Jamroz, Martina Cagalj, Roberta Frleta Matas, Vida Simat
Summary: This study developed a technology to use waste from prawn and shrimp processing as a source of active ingredients for healthy foods. The obtained protein hydrolysates from prawn and shrimp shells were characterized for their protein content, degree of hydrolysis, and antioxidant and antimicrobial activity. The hydrolysate with the best antioxidant properties was selected and tested for its potential use in functional foods. Furthermore, the possibility of using carotenoproteins from prawn waste to form emulsions was investigated.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Zhaojun Zheng, Jiaxin Li, Yin Chen, Hong Sun, Yuanfa Liu
Summary: This study successfully prepared and characterized antioxidative hydrolysate and lipophilic peptides derived from mung bean protein. The hydrolysate exhibited excellent radical scavenging and metal ion-chelating activities, and effectively inhibited lipid oxidation. The lipophilic peptide fraction extracted from the hydrolysate showed significant suppression of oxidation products in bulk oil. LC-MS/MS analysis identified lipophilic peptides with high amounts of hydrophobic amino acids and histidine, suggesting their potential as natural antioxidants.
Article
Chemistry, Applied
Neda Pavlovic, Jelena Mijalkovic, Verica Dordevic, Danijela Pecarski, Branko Bugarski, Zorica Knezevic-Jugovic
Summary: This study presents the latest research on the assembly of soy proteins in nanocarriers, specifically liposomes, and explores different physicochemical strategies and approaches. The results show that ultrasonication and the addition of cholesterol improve the stability of nanoliposomes, achieving a high encapsulation efficiency. The peptide-loaded nanoliposomes have moderate size and stability, while maintaining their antioxidant activity.
Article
Chemistry, Applied
Jiang Jiang, Zhipeng Zhang, Jing Zhao, Yuanfa Liu
Article
Chemistry, Applied
Bruno Costa-Lima, Jing Zhao, William L. Boatright
Article
Food Science & Technology
Emily Woolf, Yaozhou Zhu, Kristen Emory, Jing Zhao, Changqi Liu
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Chemistry, Applied
Yaosong Wang, Jing Zhao, Changqi Liu, Weiwei Li
FOOD HYDROCOLLOIDS
(2019)
Article
Chemistry, Applied
Yaosong Wang, Changqi Liu, Tianyi Ma, Jing Zhao
Article
Chemistry, Applied
Yaosong Wang, Jing Zhao, Weiwei Zhang, Changqi Liu, Paula Jauregi, Meigui Huang
FOOD HYDROCOLLOIDS
(2020)
Article
Food Science & Technology
Changqi Liu, Jasmin Masri, Violet Perez, Cassandra Maya, Jing Zhao
Article
Chemistry, Analytical
Liyang Wang, Yao Mu, Jing Zhao, Xiaoya Wang, Huilian Che
Article
Food Science & Technology
Yaosong Wang, Tianyi Ma, Changqi Liu, Fengxian Guo, Jing Zhao
Summary: The study demonstrated that the addition of L-histidine significantly improved the solubility and stability of SPI, especially in the presence of 0.1 M NaCl. Furthermore, L-histidine reduced the reactive sulfhydryl groups and surface hydrophobicity of SPI, with varying effects at different salt concentrations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ying Wang, Jing Zhao, Shucheng Zhang, Xiangzhong Zhao, Yuanfa Liu, Jiang Jiang, Youling L. Xiong
Summary: This study aimed to improve the emulsion gels of mung bean protein (MBP) by pH12-shifting modification and calcium addition. The pH12-treated MBP emulsions showed good stability and smaller droplet size. The addition of calcium resulted in uniform and compact network structure in the gel samples. The pH12-treated MBP emulsion gels exhibited better hardness, water-holding capacity, and water distribution compared to the native MBP samples.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yungang Cao, Zhaorui Li, Baoling Li, Xin Fan, Miaomiao Liu, Jing Zhao
Summary: This study investigated the effects of sodium pyrophosphate (PP), Lysine (Lys), and their combination on the structure and gelling properties of oxidized myofibrillar protein (Ox-MP). The results showed that these additives modified protein structures, restored gel behavior, and significantly improved water holding capacity and breaking strength of heat-induced protein gels. The combination of PP and Lys had the most optimal effect.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xin Ji, Li Wang, Jing Zhao, Jiang Jiang
Summary: This study investigated the effect of quinoa protein hydrolysate (QPH) beverage on the physicochemical and sensory characteristics of coffee. The addition of quinoa beverage covered the unpleasant sensory characteristics of coffee, such as extreme bitterness and astringency, while enhancing smooth mouthfeel and sweetness. Furthermore, the introduction of coffee into quinoa beverage retarded oxidation, and treatment with chlorogenic acid induced structural changes and improved functionalities of QPH.
Article
Chemistry, Applied
Sharath Julakanti, Anto Pradeep Raja Charles, Jing Zhao, Fitzroy Bullock, Rabia Syed, Yvonne Myles, Ying Wu
Summary: This study aimed to obtain a high protein concentrate using a combination of ball milling and extraction pH adjustment. The results showed that ball milling significantly improved the solubility of proteins extracted at pH 8.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Yungang Cao, Wenhui Ma, Jiankang Wang, Shuhua Zhang, Zhenyu Wang, Jing Zhao, Xin Fan, Dequan Zhang
Letter
Agriculture, Multidisciplinary
C. Liu, J. Zhao
JOURNAL OF INSECTS AS FOOD AND FEED
(2019)
