Review
Chemistry, Applied
Xingfa Ma, Dereck E. W. Chatterton
Summary: This paper reviews methods to improve the stability of NaCas-stabilized emulsions against various compositional and environmental factors, such as high pressure homogenization for nanoscale particle sizes and addition of biopolymers for increased adsorbing layer thickness.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Eduardo Morales, Cesar Burgos-Diaz, Rommy N. Zuniga, Johanna Jorkowski, Marcela Quilaqueo, Monica Rubilar
Summary: This study evaluated multilayer emulsions stabilized by lupin protein isolate, iota-carrageenan, and chitosan for their physical stability and astaxanthin retention during spray drying. The results showed that the multilayer emulsions provided higher astaxanthin retention (>95%) compared to primary emulsion, indicating their potential as a functional ingredient in food products.
Review
Food Science & Technology
Wei Liao, Adem Gharsallaoui, Emilie Dumas, Abdelhamid Elaissari
Summary: This review provides a comprehensive overview of how different environmental stresses and processing conditions affect the stability of sodium caseinate (CAS)-stabilized emulsions and how to improve their stability. It summarizes the general properties of CAS as an emulsifier and the characterization of CAS-stabilized oil-in-water (O/W) emulsions. The major instability mechanisms in CAS-stabilized emulsions are presented, along with discussions on general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions that affect the stability of CAS-stabilized O/W emulsions. Methods for evaluating emulsion stability and strategies to improve CAS-based emulsion stability are also described.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Chemistry, Applied
Sedighe Tavasoli, Yahya Maghsoudlou, Seid Mahdi Jafari, Hoda Shahiri Tabarestani
Summary: This study aimed to investigate the impact of conjugating soluble soybean polysaccharides with sodium caseinate on the techno-functionality of sodium caseinate. The results showed that the conjugates had better emulsion stabilization, especially at a higher ratio. The conjugates also exhibited higher viscosity and shear-thinning behavior.
Article
Food Science & Technology
Yu Li, Siyuan Fei, Deyang Yu, Lijuan Zhang, Jiaxuan Li, Ronggang Liu, Mingqian Tan
Summary: In this study, astaxanthin-loaded Pickering emulsions were successfully prepared using cellulose nanofibers from Undaria pinnatifida. The cellulose nanofibers had a high aspect ratio and dispersibility, effectively preventing droplet aggregation. Stable emulsions were obtained through optimization and showed good stability at high temperature and long-term storage. In vitro digestion simulation demonstrated that the emulsions released more free fatty acids and had higher bioaccessibility of astaxanthin compared to sunflower oil.
Article
Food Science & Technology
Lu Yang, Xinyu Cao, Anran Gai, Xing Qiao, Zihao Wei, Jing Li, Jie Xu, Changhu Xue
Summary: Pickering emulsions stabilized by biopolymers have gained attention due to their superior quality. In this study, chitosan/guar gum nanoparticles were formed through hydrogen bonding interactions. The pH value was found to regulate the surface charge and aggregation degree of the nanoparticles, resulting in optimized physical stability of the emulsions. Compared to Tween 80-stabilized emulsions, CS/GG-stabilized Pickering emulsions exhibited better lipid oxidation stability and higher retention rate of astaxanthin. This study provides a framework for utilizing polysaccharide particles in functional foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Wei Xu, Yuli Ning, Shuping Wu, Guanchen Wu, Haomin Sun, Cuiping Li, Yin Jia, Denglin Luo, Bakht Ramin Shah
Summary: The effect of konjac glucomannan (KGM) on the heat stability of Pickering emulsions was analyzed. The results showed that the emulsions without KGM were unstable and delaminated after heat treatment. By increasing KGM concentration and camellia oil content, the thermal stability of Pickering emulsion can be improved. This study provides a feasible method and theoretical basis for the application of Pickering emulsions in the food, pharmaceutical, and cosmetic fields.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jingrong Cheng, Shuangwei Shen, Huaigu Yang, Daobang Tang, Xuping Wang, Yaosheng Lin, Xueming Liu
Summary: In this study, the impact of casein-caffeic acid-glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with a commonly used synthetic emulsifier, sodium caseinate (CSN). The results showed that CSC-stabilized emulsion had similar droplet characteristics to CSN-stabilized emulsion and exhibited better stability under different conditions. CSC-stabilized emulsion also showed higher astaxanthin protection and bioaccessibility compared with CSN. This study provides a platform for designing astaxanthin-fortified food or beverage systems with improved stability and targeted delivery.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Xu Zhao, Kaili Wang, Jiale Zhao, Rongbo Sun, Hang Shang, Chuanqiang Sun, Liangwei Liu, Juncai Hou, Zhanmei Jiang
Summary: This study aimed to investigate the effects of environmental factors on the physical and oxidative stability of astaxanthin microcapsules. The research found that microencapsulation could improve the retention rate and storage stability of astaxanthin, and peanut oil bodies were potential ideal wall materials for astaxanthin embedding.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Nan Li, Qixin Zhong
Summary: The transacylation reaction was used to prepare protein-polysaccharide conjugates as emulsifiers, which were able to stabilize oil-in-water emulsions. The NaCas content reduced droplet size, while the alginate moiety stabilized oil droplets via electrostatic and steric mechanisms.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Nutrition & Dietetics
Qing-quan Fu, Lei Zhou, Hai-bo Shi, Rong-rong Wang, Lin-wei Yang
Summary: The effects of compound fibers composed of psyllium husk powder (PHP, 0.3%) and methylcellulose (MC, 0, 0.3, 0.6, 0.9, and 1.2%) on the stability, rheology, and microstructure of sodium caseinate emulsions were investigated in this study. The results showed that the stability of the emulsion was enhanced by increasing concentrations of MC, particularly at a concentration of 1.2%. The size of oil droplets in the emulsions decreased as the concentrations of compound fibers increased, which was confirmed by optical microscope analysis. Rheological measurements and cryo-scanning electron microscopy results indicated that compound fibers improved the viscosity of the emulsions and formed a strong three-dimensional network structure. Confocal laser scanning microscope and surface protein concentration measurements revealed that compound fibers were evenly distributed on the oil droplet surface. These findings demonstrate that compound fibers are effective thickeners and emulsifiers in enhancing the stability properties of sodium caseinate-stabilized oil-in-water (O/W) emulsions.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Xin Yin, Huanhuan Dong, Hao Cheng, Chuye Ji, Li Liang
Summary: This study demonstrates that coencapsulated EGCG can enhance the stability of resveratrol in SC particles and protect fish oil emulsions from oxidation. These results are instructive for the combination of multiple bioactive compounds for applications in foods and pharmaceuticals.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Josefina Porras-Saavedra, Nalleli Concepcion Perez-Perez, Fidel Villalobos-Castillejos, Liliana Alamilla-Beltran, Tomas Tovar-Benitez
Summary: This study evaluated the combination of S. edule fruit starch (SS) with whey protein concentrate (WPC) and gum arabic (GA) as wall material for the encapsulation of cinnamon oleoresin by spray-drying. The results showed that the combination of SS with GA and WPC reduced the flow and rehydration properties of microcapsules. Ternary combinations demonstrated more synergy in phenolic compound retention and significantly different encapsulation efficiency.
Article
Agriculture, Multidisciplinary
Juan Huang, Xuan Feng, Shuo Zhang, Lizeng Wang, Jingjing Yue, Lanling Chu
Summary: Astaxanthin-loaded microcapsules were prepared and incorporated into effervescent tablets, which improved the bio-accessibility and chemical stability of astaxanthin. The microcapsules showed good flow properties and encapsulation efficiencies, and the layer-by-layer assembly between sodium caseinate and kappa-carrageenan played a key role in the formation of microcapsules. The cytotoxicity study revealed that the astaxanthin-loaded effervescent tablets had good biocompatibility.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Hongqiang Chen, Yao Lu, Fang Yuan, Yanxiang Gao, Like Mao
Summary: Alginate-based emulsion gels with different oil fractions and interfacial compositions were developed to encapsulate lipophilic and hydrophilic bioactives simultaneously. The increase in oil fraction reduced water holding capacity and improved fracture force, while also affecting swelling performance. Encapsulation of EGCG and beta-carotene within the emulsion gels showed a synergistic effect on heating stability.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Chao Qiu, Chenxi Wang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin
Summary: In this study, high internal phase Pickering emulsion (HIPPEs) were successfully fabricated for 3D printing of foods using glycyrrhizic acid-zein composite nanoparticles (ZGNPs) as emulsifiers. The HIPPEs showed good storage stability, shear-thinning behavior, and high viscoelasticity, making them suitable as edible bio-inks for 3D printing applications. The results open new possibilities for using Pickering emulsion gels as 3D printing inks for future food manufacturing and nutrition delivery systems.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Zhenyu Yang, Jiakai Yan, Yanhua Duan, Lei Dai, Yanfei Wang, Qingjie Sun, David Julian McClements, Xingfeng Xu
Summary: This study successfully fabricated hydrolyzed rice glutelin (HRG) nanoparticles induced by different concentrations of ethanol and investigated their interfacial and stability properties. The results showed that nanoparticles induced by ethanol with the concentration of 50% and 75% exhibited more viscous interfacial film, with 50% emulsion demonstrating better storage stability. Curcumin-loaded HRG50-Pickering emulsion exhibited higher photochemical stability but lower FFAs release and bioaccessibility.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Analytical
Mahmood Alizadeh Sani, Gholamreza Jahed-Khaniki, Ali Ehsani, Nabi Shariatifar, Mohammad Hadi Dehghani, Mohammad Hashemi, Hedayat Hosseini, Mohammad Abdollahi, Shokoufeh Hassani, Zahra Bayrami, David Julian McClements
Summary: A simple, label-free, and ultra-sensitive fluorescent platform based on a metal-organic framework (MOF) was developed to detect melamine in milk powder. The fluorescence sensor was fabricated from sensitized terbium (Tb)@NH2-MIL-253 (Al) MOF using a hydrothermal method. It showed high accuracy, sensitivity, and reproducibility compared to the high-performance liquid chromatography (HPLC) method. The sensor had a linear range and lower limit of detection (LLOD) much lower than the maximum residual level (MRL) for melamine detection in infant formula and other foods/feeds.
Article
Agriculture, Multidisciplinary
Honghong Shan, Qiaorun Zhao, Ying Guo, Mengchao Gao, Xiao Xu, David Julian McClements, Chongjiang Cao, Biao Yuan
Summary: In aqueous media, the pH of the solution affects the structure and properties of protein corona formed around TiO2 nanoparticles. This study investigated the impact of pH on the structural and physicochemical properties of whey protein coronas. The pH influenced the whey protein molecules' structure, with the largest adsorption capacity at the isoelectric point and the lowest under highly acidic or alkaline conditions. The study highlights the role of pH in protein conformation and interactions for understanding the formation and properties of protein coronas around inorganic nanoparticles.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Imen Hamed, Mehran Moradi, Parya Ezati, Linda O'Higgins, Antonio J. Melendez-Martinez, Roberta Frleta Matas, Vida Simat, David Julian McClements, Anita Nordeng Jakobsen, Jurgen Lerfall
Summary: This review discusses the recent advances in the encapsulation of microalgal carotenoids and scale-up technologies for carotenoid-enriched food development. It also highlights the digestibility of microalgal carotenoids in vivo and in vitro, emphasizing the variability of encapsulated and non-encapsulated pigments.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Wen Xu, David Julian Mcclements, Xinwen Peng, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen
Summary: This paper describes the effects of thermal processing on the performance of traditional protein-based or starch-based delivery systems, and introduces strategies for improving the heat resistance of delivery systems. These strategies help to expand the application of delivery systems in thermal processing.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Environmental Sciences
Yanyan Wu, Xiaoqiong Cao, Hengjun Du, Xiaojing Guo, Yanhui Han, David Julian McClements, Eric Decker, Baoshan Xing, Hang Xiao
Summary: Titanium dioxide (TiO2) nanoparticles have been found to have adverse effects on gut bacteria and host metabolism, as shown in both in vitro and in vivo studies. The nanoparticles inhibit the growth of beneficial gut bacteria and cause damage to their cell membranes, leading to changes in metabolic pathways related to gut and host health. In mice, feeding on TiO2 nanoparticles affects the tryptophan metabolism pathway and reduces the levels of neuroprotective metabolites. Understanding the relationship between gut bacteria composition and metabolism is crucial for toxicological assessment of food components.
ENVIRONMENTAL RESEARCH
(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
Agriculture, Multidisciplinary
Qian Li, Yi Cao, Hongyi Lin, Tiantian Zhao, David Julian McClements, Shutao Wang, Xiaoxuan Yan, Yuli Wang, Peiyi Shen, Yanjun Zhang
Summary: This study investigated the covalent interactions between proanthocyanidins (PAs) and pectin during thermal processing. The results showed that PAs were covalently bound to pectin through nucleophilic substitution reaction. Thermal processing and PAs significantly affected the physicochemical, functional, and biological properties of pectin. The covalent attachment of PAs greatly enhanced the functional properties of pectin.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Sisheng Li, David Julian McClements
Summary: This study demonstrates the use of heteroaggregation to create semi-solid plant-based food matrices by blending cationic and anionic droplets. The electrostatic attraction between oppositely charged oil droplets leads to extensive droplet aggregation, resulting in increased shear viscosity and elastic modulus. These semi-solid emulsions can be used as structuring agents in plant-based foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Huaying Zeng, Ce Cheng, Youfa Xie, David Julian McClements, Lu Zhang, Xiaolin Wu, Hongxia Gao, Wenjun Liu, Liqiang Zou, Liu Wei
Summary: A water-in-oil emulsion loaded with propionic acid was formed by combining chitosan solution containing propionic acid with a palm oil/corn oil mixture and polyglycerol polyricinoleate (PGPR), which improved the stability of the emulsions and the encapsulated propionic acid. The inclusion of chitosan reduced the emulsion particle size while palm oil increased the viscosity, leading to improved thermal volatility and storage stability. The results show that this emulsion could be a potential colon-targeted delivery system for propionic acid.
Article
Energy & Fuels
Pengfei Yao, Xiaohua Jiang
Summary: This paper analyzes harmonic distortion caused by the narrow pulse problem in matrix converters and proposes an improved switching pattern based on the basic five vector switching pattern. The improved pattern solves the narrow pulse problem by adding an additional zero vector and adjusting the sequence of the four active vectors to minimize switching times. Simulation and experimental results show that the proposed six vector switching pattern reduces low-frequency harmonics, decreases average switching frequency, attenuates sampling frequency harmonics, improves the THD of the output current, and has benefits in both normal and unbalanced input voltage conditions.
CSEE JOURNAL OF POWER AND ENERGY SYSTEMS
(2023)
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)
