Article
Food Science & Technology
Li Ma, Hongxia Gao, Ce Cheng, Mengmeng Cao, Liqiang Zou, Wei Liu
Summary: This study aims to enhance the antioxidant activity and absorption performance of curcumin through stabilized emulsions. The results show that the emulsions stabilized with curcumin nanosuspensions have good thermal and centrifugal stability, and can reduce the oxidation degree of algal oil.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Agriculture, Multidisciplinary
Xiaowen Li, Qingde Huang, Xintian Wang, Mingkai Zhang, Shuang Quan, Fang Geng, Hongjian Chen, Qianchun Deng
Summary: The addition of rabbit gastric extract reduced flocculation and coalescence of flaxseed oil emulsion in the stomach, increased zeta-potential absolute value, and enhanced the release rate of fatty acids in the small intestine. Adding bile salts before adjusting pH in the small intestine phase resulted in a higher release rate of fatty acids and increased hexanal content compared to adjusting pH first and then adding bile salts in the digestion model.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Sten ten Klooster, Karin Schroe, Claire Berton-Carabin
Summary: Lipid oxidation is a key factor affecting the shelf life of food and emulsion products. This study found that shorter and more hydrophilic lipid oxidation products can transfer between oil droplets in model food emulsions and reach equilibrium within 30 minutes. Adding certain exogenous lipid oxidation products to emulsions led to overall higher lipid oxidation values.
Article
Environmental Sciences
Tingting Zang, Haizhen Wu, Bo Yan, Yuxiu Zhang, Chaohai Wei
Summary: The addition of phenol can reduce the critical micelle concentration of biosurfactants and enhance the solubilization of PAHs by forming mixed micelles. The bioavailability of PAHs in sludge significantly increased when phenol and biosurfactant were added simultaneously. Phenol also improved the degradation of PAHs by Stenotrophomonas sp. N5 in biosurfactant solution.
Article
Food Science & Technology
Tian Gong, Bang Chen, Ching Yuan Hu, Yu Rong Guo, Ye Hua Shen, Yong Hong Meng
Summary: Resveratrol was found to effectively prevent lipid-protein co-oxidation in sodium caseinate-walnut oil emulsions. It formed a stable interfacial layer and enhanced the emulsification properties and oxidative stability of sodium caseinate through structural changes and increased hydrophobicity. This study contributes to a better understanding of the interaction among lipids, proteins, polyphenols, and their oxidative products at the oil-water interface.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Physical
Yanling Wu, Ridan Song, Kefei Zhao, Zhenping Bao, Zilu Li, Songhao Zhang, Yuxia Gao, Chenhui Zhang, Fengpei Du
Summary: Bile salts, as two-dimensional facial amphiphiles, can effectively emulsify and stabilize lipids. The adsorption mechanism and interface film strength of bile salts at the lipid-water interface play a crucial role in emulsion stability.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Chemistry, Applied
Maria del Pilar Garcia-Mendoza, Faber Ariel Espinosa-Pardo, Raphaelle Savoire, Christelle Harscoat-Schiavo, Maud Cansell, Pascale Subra-Paternault
Summary: The addition of phospholipids significantly improves the solubility of quercetin in Camelina oil, while phospholipids alone can also enhance the oxidative stability of the oil.
Article
Food Science & Technology
Ana Carolina R. Goncalves, Larissa G. R. Duarte, Ana Clara T. R. Fiocco, William M. P. Alencar, Raiza Iacuzio, Nathalia C. C. Silva, Carolina S. F. Picone
Summary: Chitosan nanoparticles were prepared using two different methods: ionic cross-linking with sodium tripolyphosphate (TPP) and chemical cross-linking with genipin (GN). The nanoparticles exhibited positive zeta potentials (+46.24 mV for CS-TPP and +62.86 mV for CS-GN) and sizes ranging from 83.70 to 835.91 nm, with the ionic cross-linked nanoparticles being smaller. In vitro antibacterial tests showed effective inhibition, particularly for CS-TPP. In situ studies on O/W emulsions demonstrated that the nanoparticles improved the microbiological and oxidative stability of the emulsions. These findings highlight the relationship between particle size reduction and enhanced functional properties of biopolymers, and expand the potential applications of chitosan as a natural preservative for emulsified systems.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Sibel Uluata, Gokhan Durmaz, D. Julian McClements, Eric A. Decker
Summary: This study compared two lipid oxidation evaluation methods in a krill-oil-in-water emulsion system, finding that the thiocyanate method was not suitable for measuring lipid hydroperoxides, while the DPPP fluorescence method was accurate and reliable in detecting their formation. Additionally, secondary oxidation products such as TBARS, hexanal, and propanal concentrations were monitored and their formation kinetics confirmed the efficacy of the DPPP fluorescence method under different environmental conditions.
Article
Food Science & Technology
Karin Schroen, Claire C. Berton-Carabin
Summary: Lipid oxidation is a crucial topic in food technology, with significant implications for product quality and consumer acceptance. Research has revealed differences in lipid oxidation mechanisms between oil-in-water emulsions and bulk oils, highlighting the need for further exploration of reaction kinetics and other potential influencing factors.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Zhenxiao Zheng, Kai Zhu, Zhiyuan Dai
Summary: The stable preparation of Antarctic krill oil emulsion requires attention to the removal of residual H2O2, with the finding that adding CAT may not be suitable due to the risk of accelerating lipid oxidation in the emulsion. This could lead to demulsification, stratification, and coagulation of the emulsion.
Article
Nutrition & Dietetics
Qi Wang, Yuxi Xu, Yanchen Liu, Fang Qian, Guangqing Mu, Xuemei Zhu
Summary: In this study, the effects of protein ratios and minerals on the stability of OPO emulsions were investigated. Calcium ions were found to destabilize the emulsions, while protein ratios had no significant effect on the physical stability. Additionally, emulsions stabilized with WPI showed better chemical stability compared to those stabilized with CN.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Xiao-Wei Chen, Qi-Hua Hu, Xiao-Xiao Li, Chuan-Guo Ma
Summary: This study investigated the effects of different emulsion types, oil compositions, and oil fractions on the structure and lipid oxidation in emulgel systems. It was found that emulgels were more susceptible to oxidation compared to soybean oil, with water-in-oil emulgels showing higher oxidation resistance than oil-in-water emulgels. Additionally, the degree of unsaturation in the oil composition and oil fraction had significant impacts on lipid oxidation in the biphasic emulgel systems.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Sewuese S. Okubanjo, Aiqian Ye, Peter J. Wilde, Harjinder Singh, Simon M. Loveday
Summary: The study compared the performance of an antioxidant when incorporated either in shell droplets or in the core lipid of droplet-stabilized emulsions (DSEs), finding that incorporating it into shell droplets may be more effective. DSEs with trimyristin processed below the shell lipid melting temperature showed the greatest oxidation resistance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Avinash Singh Patel, SuriyaPrakaash Lakshmibalasubramaniam, Balunkeswar Nayak, Mary Ellen Camire
Summary: The study investigates the modification of cellulose nanocrystals (CNC) by adsorbing lauric acid for producing a stable betacarotene O/W Pickering emulsion for nutraceutical beverages. The results showed that the modified CNC above 1.5% (w/v) significantly retained the stability of the emulsion under different dilutions, demonstrating its efficacy as a stabilizer.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Zili Gao, Peiyi Shen, Yang Lan, Leqi Cui, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Food Science & Technology
Meizhen Xie, Xiyu Dong, Yan Yu, Leqi Cui
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Leqi Cui, Jennifer Kimmel, Leon Zhou, Bingcan Chen, Jiajia Rao
Summary: The study investigated the impact of adding a co-spraying agent to pea protein isolate (PPI) on its structure and functionality, showing significant changes in properties of the co-spray dried PPI. Twelve characteristic compounds were identified to represent the differences among samples, providing a basis for developing pea protein products with improved functionalities.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Jingjing Cheng, Leqi Cui
Summary: The addition of sodium dodecyl sulphate (SDS) surfactant micelles to emulsions can significantly increase the content of stigmasterol, leading to different distributions of stigmasterol and its hydroperoxides, which may contribute to an increased storage time.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Li Tian, Shulin Zhang, Jianhua Yi, Zhenbao Zhu, Leqi Cui, Eric Andrew Decker, David Julian McClements
Summary: The study found that tea polyphenols have different effects on the oxidation of lipids and proteins in food under different conditions. In walnut oil emulsions, lower concentrations of TP showed stronger antioxidant effects, while higher concentrations had prooxidant activity. The addition of ethylenediaminetetraacetic acid can inhibit oxidation, but its antioxidant activity decreases in the presence of TP.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Acoustics
Jingjing Cheng, Leqi Cui
Summary: Pea protein isolates were used to produce protein-based edible films with ultrasound treatment, resulting in improved structural and functional properties such as increased transparency and tensile strength, reduced water permeability and moisture content.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Chemistry, Applied
Li Tian, Shulin Zhang, Jianhua Yi, Zhenbao Zhu, Leqi Cui, Eric Andrew Decker, David Julian McClements
Summary: This study investigated the effects of protein location on the antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions. The results showed that tea polyphenols reduced both lipid and protein oxidation levels in emulsions, regardless of protein location. However, the antioxidant activity was more pronounced when proteins were located at the interface. At higher concentrations, tea polyphenols exhibited weaker antioxidant activity towards lipids and prooxidant activity towards interface proteins, while still retaining some antioxidant activity for aqueous phase proteins.
Article
Chemistry, Applied
Jingjing Cheng, Zhengze Li, Jing Wang, Zhenbao Zhu, Jianhua Yi, Bingcan Chen, Leqi Cui
Summary: This study investigated the modification of pea protein isolate (PPI) structure using high-pressure homogenization (HPH) and its impact on the packaging properties of PPI film. HPH effectively reduced particle size, changed surface properties, and improved film strength and elongation. The enhancement was mainly attributed to increased protein-protein hydrogen bonding.
Editorial Material
Nutrition & Dietetics
Xinyu Wang, Yahao Zhao, Xueming Wu, Leqi Cui, Shuai Mao
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Jing Wang, Saurabh Kadyan, Vladimir Ukhanov, Jingjing Cheng, Ravinder Nagpal, Leqi Cui
Summary: Plant-based protein products, particularly pea protein, have gained consumer attention due to their organic nature and health benefits. The health benefits of pea protein can be attributed to its bioactive peptides and their interaction with human gut microbiota.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Jingjing Cheng, Jing Wang, Zhengze Li, Bingcan Chen, Leqi Cui
Summary: Wet-heating Maillard reaction (MR) is a novel method to modify protein structure for improved functionalities. This study applied wet-heating to pea protein isolate (PPI) and pullulan, and evaluated the properties of the PPI-based films. The results demonstrated the simultaneous effect of heating and MR in improving the properties of protein-based films.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Jingjing Cheng, Jing Wang, Leqi Cui
Summary: The aim of this study is to develop an antioxidant film based on pea protein isolate (PPI) by incorporating α-tocopherol nanoemulsion and pH-shifting treatment to improve film properties. Direct addition of α-tocopherol disrupted film structure, while pH-shifting combined with nanoemulsion formed a smooth and compact film with improved mechanical properties. The addition of α-tocopherol greatly enhanced the DPPH scavenging ability of PPI film, with most release occurring within the first 6 hours.
Article
Food Science & Technology
Samuel Kwawukume, Frank J. Velez, David Williams, Leqi Cui, Prashant Singh
Summary: To improve the identification of Atlantic white shrimp, researchers developed and validated a multiplex PCR-lateral flow assay for onsite identification. The assay successfully distinguished the target species from others and showed 100% inclusivity for target samples and 100% exclusivity for non-target samples. This standardized assay can be used for onsite testing at various facilities.
FOOD CHEMISTRY: MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Ge Wang, Yichao Huang, Yanpeng Gao, Ge Chen, Leqi Cui, Ye Peng, Quancai Sun
Summary: The aim of this research was to investigate the influence and potential mechanisms of Bisphenol BP (BPBP) on adipogenesis in 3T3-L1 cells. The results showed that low concentrations (0.01 μM) of BPBP promoted cell fat differentiation and triglyceride accumulation. RNA-seq data revealed differentially expressed genes related to adipocyte differentiation and adipogenesis after BPBP treatment, suggesting the activation of PPAR-γ signaling pathway as a key factor. This study provides evidence for the potential obesogenic effect of BPBP and calls for further research on its safety in food products.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Review
Food Science & Technology
Xuxiao Gong, Quancai Sun, Xiangyi Wang, Runhe Zhang, Ye Peng, Leqi Cui
Summary: Pulses have gained attention as viable protein sources in the food industry due to their low cost, high yield, and high protein content. Recent studies have shown that the binding of pulse proteins to polyphenols can improve protein functionality and have potential health benefits. The functional properties of pulse proteins can be influenced by the dose of polyphenols, particularly in terms of solubility and emulsifying capacity. The conjugation/complexation of pulse proteins and polyphenols also exhibit antioxidant activity and can impact protein digestibility. Further research is needed to explore the relationship between the structure, function, and health benefits of pulse protein-polyphenol conjugates and complexes, as well as their application as functional foods in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
