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
Mingfeng Xu, Zhenghao Lian, Xiaoqiao Chen, Xing Yao, Cairu Lu, Xiaoying Niu, Maojun Xu, Qin Zhu
Summary: The study found that resveratrol can significantly inhibit the oxidation of lipids and proteins in emulsions, reducing protein carbonylation and protecting protein sulfhydrl content. At the same time, resveratrol can partially attenuate the decrease in protein solubility caused by oxidation.
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
Chemistry, Applied
Shizhang Yan, Jingwen Xu, Guannan Liu, Xiaoqian Du, Miao Hu, Shuang Zhang, Lianzhou Jiang, Huaping Zhu, Baokun Qi, Yang Li
Summary: The concentration and addition sequence of tea saponin (TS) have significant effects on the physical stability, rheological properties, oxidative stability, and in vitro digestion of heat-induced soy protein isolate nanoparticles (SPs) stabilized emulsions. TS not only fills the interfacial gaps and enhances interfacial wettability, but also provides electrostatic repulsion and steric resistance, preventing flocculation, coalescence, and oxidation of the droplets. In addition, TS delays the lipid digestion of the emulsions.
Article
Food Science & Technology
Peifeng Lv, Di Wang, Rong Liang, Jiasheng Liu, Jingshu Li, Yanxiang Gao, Jingbo Zhang, Fang Yuan
Summary: This study prepared a bilayer emulsion loaded with lycopene and found that a chitosan solution of 0.5 wt% concentration provided the best physical stability. Experimental results demonstrated that the bilayer emulsion provided better protection for encapsulated lycopene compared to a WPI monolayer emulsion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Qiulan Tong, Zeng Yi, Yaqin Ran, Xiangyu Chen, Guangcan Chen, Xudong Li
Summary: This study prepared a novel antioxidative HIPPE stabilized by tea polyphenol nanoparticles, demonstrating good stability and antioxidation capacity, suitable for use in food, cosmetics, and pharmaceutical systems.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2021)
Article
Food Science & Technology
Zhenghao Lian, Jiahui Han, Yue Cao, Wenhua Yao, Xiaoying Niu, Mingfeng Xu, Jun Xu, Qin Zhu
Summary: In this study, the impact of tea polyphenol epicatechin (EC) on the oxidative stability of whey protein isolate (WPI) in a fish oil-fortified emulsion was investigated. The results showed that EC exhibited dose-dependent activity in reducing lipid oxidation and protein carbonylation. It was also found that EC inhibited protein lipoxidation by interrupting the covalent binding of lipid oxidation products onto proteins and partially recovered protein hydrolysis.
Review
Biochemistry & Molecular Biology
Ignacio Gutierrez-del-Rio, Sara Lopez-Ibanez, Patricia Magadan-Corpas, Luis Fernandez-Calleja, Alvaro Perez-Valero, Mateo Tunon-Granda, Elisa M. Miguelez, Claudio J. Villar, Felipe Lombo
Summary: Synthetic antioxidant food additives like BHA, BHT and TBHQ are facing challenges due to negative consumer perception, prompting food manufacturers to seek safer natural alternatives. Terpenoids and polyphenols, widely distributed in fruits and vegetables, show broad antioxidant effects and have the potential to replace synthetic antioxidants in food preservation, particularly in preventing lipid oxidation in high fat-containing foods.
Review
Food Science & Technology
Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, Jerome Lecomte, David Julian McClements, Eric A. Decker
Summary: Lipid oxidation is a major cause of quality deterioration in food products, and the presence of colloidal structures and interfaces play a crucial role in this process. Micelles in emulsions and reverse micelles in bulk oils are reservoirs for antioxidants and pro-oxidants, and serve as nanoreactors where lipid oxidation reactions occur.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Xiangju Liu, Qibin Song, Xin Li, Yunxi Chen, Chang Liu, Xiao Zhu, Jun Liu, Daniel Granato, Yijun Wang, Jinbao Huang
Summary: Conjugates of whey protein isolate (WPI) and four polyphenols were prepared through free-radical grafting in this study. The conjugation process significantly enhanced the antioxidant properties and thermal stabilities of polyphenols, while reducing the surface hydrophobicity of the complexes.
Article
Food Science & Technology
Jiaxin Chen, Xue Liang, Baohua Kong, Hui Wang, Hongwei Zhang, Jie Tang, Qian Liu, Xin Li
Summary: The effects of different concentrations of (-)-epigallocatechin-3-gallate (EGCG) on the interfacial composition and protein-lipid co-oxidation of whey protein isolate (WPI)-stabilised oil-in-water (O/W) emulsions were studied. The results showed that increasing levels of EGCG decreased the physical stability of the emulsions during storage, as evidenced by changes in zeta-potential and droplet size. Covalent/non-covalent binding between WPI and EGCG led to aggregation and conformational changes in WPI, affecting its interfacial adsorption properties. EGCG also suppressed protein-lipid co-oxidation and improved the storability of the emulsions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jiaxin Chen, Jinhai Zhao, Baohua Kong, Qian Chen, Qian Liu, Chengguo Liu
Summary: The study found that both 13-HPODE and MDA could lead to structural modifications of unadsorbed or adsorbed proteins in a concentration-dependent manner and time relationship. Higher levels of MDA resulted in greater oxidative modifications of WPI compared to 13-HPODE, and adsorbed proteins were more easily oxidized by LPO products than unadsorbed proteins.
Article
Biochemistry & Molecular Biology
Marta Padial-Dominguez, Pedro J. Garcia-Moreno, Ruben Gonzalez-Beneded, Antonio Guadix, Emilia M. Guadix
Summary: This work investigated the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions using whey protein hydrolysate as a hydrophilic emulsifier. The results showed that a 20 wt.% fish oil-in-water emulsion had good physical stability at low temperature but underwent severe physical destabilization at high temperature. The oxidative stability experiment indicated that the fish oil-in-water emulsion had faster oxidation reaction at high temperature. In contrast, the double emulsions with the addition of olive oil exhibited good physical and oxidative stability under all conditions.
Article
Chemistry, Medicinal
Yujia Liu, Yuli Qi, Qi Wang, Fawen Yin, Honglei Zhan, Han Wang, Bingnan Liu, Yoshimasa Nakamura, Jihui Wang
Summary: Chlorella protein hydrolysate (CPH) derived from Chlorella pyrenoidosa showed excellent antioxidant and emulsifying effects, and could be applied as both emulsifiers and antioxidants in krill oil-in-water emulsions, improving the oxidative and physical stability of the emulsions.
Article
Chemistry, Applied
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: To meet the demand for healthier food formulations, researchers have focused on the design of oil-water interfaces to improve the performance and functionality of oil-in-water emulsions. This review discusses the impacts of interface design on the oxidative stability of emulsions and highlights the factors influencing the antioxidant efficiency of different systems. In addition to inhibiting lipid oxidation, interface design also enhances other functional properties of emulsions.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Yuwan Liu, Chao Qiu, Xiaojing Li, David Julian McClements, Chenxi Wang, Zhiheng Zhang, Aiquan Jiao, Jie Long, Kunfu Zhu, Jinpeng Wang, Zhengyu Jin
Summary: This paper reviews the preparation and properties of several starch-based nanoparticles and cyclodextrins derivatives, focusing on their mechanisms in modulating glucose release and gut microbiome in the gastrointestinal tract. The authors suggest that these edible nanomaterials, through encapsulation and protection of prebiotics or bioactive components, can achieve probiotic functions, providing valuable information for designing functional foods to improve human health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, Jerome Lecomte, David Julian McClements, Eric A. Decker
Summary: Lipid oxidation is a major cause of quality deterioration in food products, and the presence of colloidal structures and interfaces play a crucial role in this process. Micelles in emulsions and reverse micelles in bulk oils are reservoirs for antioxidants and pro-oxidants, and serve as nanoreactors where lipid oxidation reactions occur.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Fuguo Liu, Moting Li, Qiankun Wang, Jun Yan, Shuang Han, Cuicui Ma, Peihua Ma, Xuebo Liu, David Julian McClements
Summary: The modern food and agriculture industry faces numerous urgent challenges that need to be addressed using science and technology in order to create a new generation of healthier and more sustainable foods. This review article focuses on emerging raw materials, structural design principles for innovative products, developments in eco-friendly packaging, and precision nutrition and customized production of foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Jiayan Zhang, Huan Deng, Juan Bai, Xinghua Zhou, Yansheng Zhao, Ying Zhu, David Julian McClements, Xiang Xiao, Quancai Sun
Summary: This article reviews the nutritional and functional characteristics of barley, focusing on its ability to improve glucose/lipid metabolism. It also discusses recent trends in barley product development and explores current limitations and future research directions in glucolipid modulation mechanisms and barley bioprocessing.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Donpon Wannasin, David Julian McClements
Summary: This study investigates the impact of pigment and oil droplet characteristics on the optical properties of model plant-based foods. It finds that increasing colorant concentration, increasing droplet size, and decreasing droplet concentration enhance the chromaticness of the emulsions, while decreasing colorant concentration, decreasing droplet size, and increasing droplet concentration increase the lightness of the emulsions.
Article
Chemistry, Applied
Song Cui, David Julian McClements, Jiangli Shi, Xingfeng Xu, Fangjie Ning, Chaoran Liu, Liyang Zhou, Qingjie Sun, Lei Dai
Summary: In this study, low-fat PKEGs were successfully fabricated using zein/phytic acid complex nanoparticles. These PKEGs, with their semi-solid textures and high stability, could serve as effective delivery systems for hydrophobic bioactive substances.
Article
Chemistry, Applied
Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Zhengyu Jin, Chao Qiu
Summary: In this study, zein/hydroxypropyl-beta-cyclodextrin nanoparticles were successfully synthesized and characterized. These nanoparticles exhibited high encapsulation efficiency for curcumin and improved its antioxidant activity and photostability. They have the potential to be used as effective food-grade delivery systems for low water-soluble bioactive substances.
Editorial Material
Chemistry, Applied
Jingxiang Shu, David Julian McClements, Shunjing Luo, Jiangping Ye, Chengmei Liu
Summary: This study compared the properties of alginate-based emulsion gels formed by internal and external gelation methods. Results showed that emulsion gels formed by internal gelation had smaller droplets, higher hardness, water holding capacity, and freeze-thaw stability. Additionally, internal gelation resulted in slightly higher lycopene bioaccessibility (36.1% compared to 33.4% with external gelation). These findings are important for optimizing the design and fabrication of emulsion gels as delivery systems for nutraceuticals in the food industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Jun Yan, Siqi Li, Guipan Chen, Cuicui Ma, David Julian McClements, Xuebo Liu, Fuguo Liu
Summary: This study investigated the effects of heat-induced and enzyme-induced gelation on the formation and properties of composite hydrogels prepared using whey protein isolate (WPI) and gelatin. The results showed that by changing the pH and crosslinking methods, the structure and texture of the composite hydrogels could be controlled, which may have potential applications in various industries including food.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Bingjing Zheng, Hualu Zhou, David Julian Mcclements, Severino Matias De Alencara
Summary: Plant-based milk can be fortified with multiple polyphenols using pH-driven approaches, which effectively encapsulate the polyphenols and enhance their bioaccessibility. The study highlights the feasibility of using these approaches to create plant-based delivery systems for various polyphenols, offering specific health benefits to consumers.
Article
Food Science & Technology
Zhiyun Zhang, Dingkui Qin, Kanon Kobata, Jiajia Rao, Jiakai Lu, David Julian McClements
Summary: This study compares the digestive fate of plant-based scallop analogs to real scallops and finds differences in microstructure, physicochemical properties, and protein digestibility. Plant-based scallops have lower protein digestibility, which may be due to differences in protein structure, dietary fibers (pectin), or antinutritional factors in plant proteins.
Article
Chemistry, Applied
Wenmeng Liu, Long Chen, David Julian Mcclements, Yidong Zou, Guanxiong Chen, Zhengyu Jin
Summary: In this study, a complex of chitosan, betaine, and vanillin was used as a starch modifier to improve the viscosity, gelation, and thermal stability of corn starch. The modification mechanism involved hydrogen bond interaction, Schiff base crosslinking, and electrostatic interaction. The results showed that the complex enhanced the viscosity and viscoelasticity of the starch, promoted gel formation, and improved thermal stability. Additionally, the microstructure of the starch became more orderly and regular with the addition of the modifier.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zhiheng Zhang, Yaxu Meng, Jinpeng Wang, Chao Qiu, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin
Summary: A simple reverse solvent co-precipitation method was used to prepare zein/debranched oxidized starch coreshell composite nanoparticles, which showed good stability and the ability to protect resveratrol. The nanoparticles had a higher encapsulation rate of resveratrol compared to pure protein nanoparticles. The composite nanoparticles exhibited various interactions and maintained the biological activity of nutrient molecules under different conditions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xiaoyan Hu, Qian Ju, Charmaine K. W. Koo, David Julian McClements
Summary: This study successfully created plant-based biopolymer composites with meat-like textures using coacervation and thermal gelation. By modulating the electrostatic interactions between potato protein and gellan gum, and controlling the pH value, the structural organization and rheology of the composites could be controlled. The findings of this study are significant for the design of plant-based foods with desirable textural attributes.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
