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
Chemistry, Applied
Li Tian, Yang Kejing, Shulin Zhang, Jianhua Yi, Zhenbao Zhu, Eric Andrew Decker, David Julian McClements
Summary: Tea polyphenols have the ability to inhibit lipid and protein oxidation in walnut oil in-water emulsions. Low levels of tea polyphenols are effective at inhibiting oxidation, but high levels may actually promote protein oxidation. Therefore, using an appropriate concentration of tea polyphenols can enhance the quality and shelf life of emulsified polyunsaturated lipids.
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
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.
Article
Chemistry, Applied
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: The objective of this study was to effectively migrate gallic acid (GA) to the oil-water interface and inhibit lipid oxidation in water-in-oil (W/O) emulsions. The conjugate of GA and a natural emulsifier (pea protein isolate, PPI) showed superior binding efficiency and stability. The conjugate exhibited enhanced functional properties, including antioxidant and interfacial properties. It also improved the physical stability and oxidative stability of the W/O emulsion. These findings have important implications for interface engineering and improving the oxidative stability of W/O emulsions.
FOOD HYDROCOLLOIDS
(2023)
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
Food Science & Technology
Katherine Grasberger, Anne Vuholm Sunds, Kristian Wejse Sanggaard, Marianne Hammershoj, Milena Corredig
Summary: The aim of this study was to investigate the dynamics occurring at the oil-water interface in systems containing mixtures of pea and whey protein isolates, and compare the differences between simultaneous and sequential adsorption. The results showed that different emulsion properties could be achieved by fine-tuning the interfacial composition.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
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
Jiaxin Chen, Chuanai Cao, Dongxue Yuan, Xiufang Xia, Qian Liu, Baohua Kong
Summary: Changes in levels of adsorbed proteins induced by different ionic strengths can significantly affect protein-lipid co-oxidation in O/W emulsions. Adsorbed proteins extracted from emulsions with higher ionic strength showed lower levels of oxidative stress and higher oxidative stability compared to the control samples.
Article
Food Science & Technology
Carolina Cantele, Katia Martina, Giulia Potenziani, Andrea Mario Rossi, Vladimiro Cardenia, Marta Bertolino
Summary: Butyl ferulate (BF) and octyl ferulate (OF) were found to enhance the oxidative stability of vegetable oil-in-water emulsions, especially under acidic conditions. These two ferulates can inhibit lipid oxidation and delay the formation of aldehydes, thus extending the shelf life of food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
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
Chemistry, Applied
Shanan Chen, Yizheng Du, Huijuan Zhang, Qimeng Wang, Yifu Gong, Ruxin Chang, Jiayin Zhang, Jipeng Zhang, Yu Yuan, Bin Liu, Huiling Yan, Yuan Li
Summary: Pickering emulsion stabilized by whey protein microgels with different rigidities exhibit varied interfacial properties and digestion rates. The soft microgels show better deformability, faster interfacial adsorption rates, higher interfacial coverage and superior ability in reducing interfacial tension. The soft WPMs stabilized Pickering emulsion displays optimal colloidal stability and delayed lipid digestion rate.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Multidisciplinary
Xiaoying Zhang, Shuang Zhang, Fengying Xie, Lu Han, Liang Li, Lianzhou Jiang, Baokun Qi, Yang Li
Summary: The study found that SPI-WPI mixed solutions can reduce the size distribution of emulsion droplets and significantly improve emulsion stability. Among the studied protein contents and ratios, the combination of 0.2 g kg(-1) protein content and SPI/WPI mass ratio of 1:9 showed the best emulsion stability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: This study evaluated the effects of animal-based and plant-based proteins on the stability of W/O emulsions. The results showed that CPI and PPI had better effects on both physical and chemical stability.
FOOD RESEARCH INTERNATIONAL
(2022)