Article
Biochemistry & Molecular Biology
Muhammad Aslam Khan, Chufan Zhou, Pu Zheng, Meng Zhao, Li Liang
Summary: In this study, quercetin-loaded hollow zein particles were fabricated with chitosan and pectin coating to improve their physicochemical stability. The composite coating enhanced the protection and scavenging ability of the particles, and the combination of polysaccharides expanded their role in encapsulating, protecting, and delivering bioactive components. Hollow zein particles coated with chitosan and pectin showed enhanced storage stability of entrapped quercetin, indicating promising applications in various fields.
Article
Food Science & Technology
Yang Wei, Xinyu Zhan, Lei Dai, Liang Zhang, Like Mao, Fang Yuan, Jinfang Liu, Yanxiang Gao
Summary: The alcohol-free pH-shifting method was used to fabricate stable complex nanoparticles from hydrophilic whey protein isolate (WPI) and hydrophobic zein, showing desirable storage and physical stability, as well as excellent stability against various environmental stresses. The formation of WPI-zein complex nanoparticles was influenced by hydrophobic effects and electrostatic attraction, with a core-shell structure observed in transmission electron microscope (TEM) images. This study demonstrates the feasibility of using the pH-shifting method to fabricate protein-based complex nanoparticles for delivery of bioactive compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Hao Wang, Zi-Zi Li, Xiang-Yao Liang, Wen-Yi Jiang, Xin-Quan Yang, Qing-Zhu Zeng, Yang Yuan
Summary: In this study, a method for preparing stable selenium nanoparticles (Se NPs) using zein was proposed, and the physico-chemical properties of zein-Se NPs were tested. The study found that the particle size of zein-Se NPs could be regulated, and they exhibited pH responsiveness and storage stability under different conditions. Additionally, zein-Se NPs showed cell-friendly behavior and antioxidant activity.
Article
Chemistry, Applied
Bu Liu, Jielun Hu, Haodong Yao, Lin Zhang, Huan Liu
Summary: The aim of this study was to encapsulate probiotics in zein nanoparticles and pectin using layer-by-layer assembly, and investigate their influences on cell viabilities during various processes. High survival rates were achieved (>95%) during fabrication. Increasing the number of coating layers enhanced surface structure density, but showed poor correlation with cell viabilities during heating and storage. Pectin as the outermost layer promoted viability during heating, while ZNP was more beneficial during storage. Insufficient coating layers during gastrointestinal digestion exposed cells to harsh conditions faster, but sufficient coating offset this adverse impact. Hence, the matrix of the outermost layer and the number of coating layers played a crucial role in cell viabilities to external adverse conditions for LbL assembled probiotic microcapsules.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Multidisciplinary
Yong-Jin Kim, Eun-Soo Lee, Joonho Choi, Seunghan Park, Byungguen Chae, Eunmi Kim
Summary: A zein-induced polyelectrolyte (ZiP) complex was developed for delivering hydrolyzed ginseng saponin. The complex demonstrated stability and high encapsulation efficiency, making it an effective drug delivery system.
Article
Biophysics
Dachao Zhang, Fangyuan Jiang, Junhong Ling, Xiao-kun Ouyang, Yang-Guang Wang
Summary: This study successfully used xanthan gum as a stabilizer to improve the stability of zein nanoparticles. The addition of xanthan gum led to the formation of spherical nanoparticles with small particle size and negative zeta potential, which remained stable under various pH, temperature, and salt conditions. Additionally, the composite nanoparticles showed improved encapsulation efficiency and sustained release, making them suitable for delivering bioactive compounds in food and pharmaceutical preparations.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2021)
Article
Chemistry, Applied
Yanan Xu, Zihao Wei, Changhu Xue
Summary: Studies have investigated the differences in structure and properties of covalent and non-covalent zein-polyphenol complexes, but their effects on Pickering emulsions are not well understood. This study fabricated zein-gallic acid nanoparticles (ZNPs), non-covalent (N-ZGANPs), and covalent (C-ZGANPs) nano-particles to investigate their influence on an algal oil-in-water Pickering emulsion. Results showed that gallic acid addition decreased the interfacial tension of particles. C-ZGANPs had the highest interfacial adsorption capacity, leading to optimal physical stability of the covalent emulsion during storage. The rheological experiment revealed that C-ZGANPs decreased the viscoelasticity of the emulsion, while N-ZGANPs had the opposite effect. Additionally, emulsions stabilized by C-ZGANPs delayed oxidation of the encapsulated algal oil, protected astaxanthin (AST) from heat, and increased the bioaccessibility of AST in simulated digestion.
Article
Chemistry, Physical
Dan-Yang Wang, Hui-Jing Li, Xiao Chen, Bo-Li Nie, Yan-Chao Wu
Summary: GSP-loaded zein-sodium caseinate composite nanoparticles provide a solution to the structural instability of Grape Seed Proanthocyanidins and exhibit good corrosion inhibition efficiency in seawater.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Chemistry, Applied
Hujun Xie, Chengzhi Liu, Jian Gao, Jieyu Shi, Fangfang Ni, Xin Luo, Ying He, Gerui Ren, Zisheng Luo
Summary: Complex nanoparticles of Zein-Lecithin-EGCG were successfully fabricated, showing high encapsulation efficiency and antioxidative capacity. The release of EGCG in simulated gastric and intestinal fluids behaved closely to Fick and First release mechanisms, respectively. The encapsulation of EGCG by Z-L nanocomplexes was achieved through electrostatic, hydrophobic, and hydrogen bonding interactions, leading to excellent stability and sustained release performance for potential applications in the food industry.
Article
Chemistry, Applied
Jiaxing Hu, Jinfeng Bi, Xuan Li, Xinye Wu, Wenyue Wang, Qingting Yu
Summary: This study demonstrates that the browning of processed fruit products is affected not only by polyphenol oxidation but also by cell wall polysaccharides (pectin). The interaction between pectin and the catechin/chlorogenic acid oxidation system determines the browning process, which is dependent on the structure and concentration of pectin.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Zi-Zi Li, Lei Lei, Min-Xi Huo, Zi-Rui Liu, Xin-Quan Yang, Yu-Lin Wang, Yang Yuan
Summary: The study found that grape seed procyanidins and zein hydrolysate interacted through hydrogen bonds to form a stable complex with good physical stability. The interaction can be effectively studied using isothermal titration calorimetry and fluorescence spectroscopy.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Applied
Anna Sieminska-Kuczer, Monika Szymanska-Chargot, Artur Zdunek
Summary: Polyphenols, including flavonoids and phenolic acids, have antioxidant, UV protection, and antimicrobial properties, and commonly interact with plant cell wall components, affecting the production of functional food and food packaging materials. They also serve as natural preservatives, with their release in the digestive system impacted by the protective role of cell wall components. This review focuses on the interactions of polyphenols with hemicellulose and pectin, summarizing knowledge post-2017.
Review
Pharmacology & Pharmacy
Guijin Liu, Dongyu An, Junjian Li, Shiming Deng
Summary: This review summarizes the research progress on zein-based nanoparticles in terms of preparation methods, characteristics, and pharmaceutical applications over the past decade. Zein NPs with different nanostructures can be prepared by chemical crosslinking, desolvation, dispersion, and micromixing. The pharmaceutical applications of zein NPs mainly focus on drug delivery, which can improve drug stability, increase oral bioavailability, control drug release, and enhance drug targeting, effectively improving the pharmaceutical effect. More efforts are needed to analyze the relationship among preparation methods, particle nanostructures, and pharmaceutical properties to promote the scale-up production and clinical application of zein NPs.
FRONTIERS IN PHARMACOLOGY
(2023)
Article
Food Science & Technology
Xuanbo Liu, Luis Alberto Ibarra-Sanchez, Michael J. Miller, Youngsoo Lee
Summary: This study aimed to evaluate the effect of modified starch on the stability of zein nanoparticles formed using a microfluidic chip and to assess the antimicrobial activity of nisin encapsulated in zein-OSA starch nanoparticle complexes. The results showed that the addition of OSA starch improved the stability of the zein nanoparticles and increased the encapsulation efficiency and antimicrobial activity of nisin.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Zhiying Li, Yidi Wang, Baoge Song, Jiaxin Li, Yiwen Bao, Qiao Jiang, Yi Chen, Shufang Yang, Yiyun Yang, Jinlong Tian, Bin Li
Summary: This research compared and characterized the physicochemical properties and interaction mechanism of zein and anthocyanins (ACNs) using experimental and theoretical approaches. Zein-ACNs complex (ZACP) was prepared by mixing ACNs with different concentrations of zein, and zein-ACNs nanoparticles (ZANPs) were formed using ultrasound-assisted antisolvent precipitation method. The hydrated particle sizes of ZACP and ZANPs were 590.83 nm and 99.86 nm, respectively. Hydrogen bonding and hydrophobic forces were identified as the dominant forces for stabilizing ACNs. This study provided a practical approach for stabilizing ACNs and expanding the utilization of plant proteins as stabilization systems.
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)
Article
Microbiology
Kai-Hung Lo, Che-Wei Lu, Fu-Guo Liu, Chih-Ming Kao, Ssu Ching Chen
Summary: This study reports the draft whole-genome sequence of Pseudomonas sp. A46, which was isolated from mercury-contaminated groundwater in Taiwan. Phylogenetic analysis reveals its close relationship to Pseudomonas citronellolis. The assessment of its genome sequence shows the presence of genes that confer resistance to various heavy metals, enabling it to tolerate heavy metal stress.
JOURNAL OF BASIC MICROBIOLOGY
(2022)
Review
Chemistry, Physical
Qingzhuo Gu, Yan Yin, Xiaojia Yan, Xuebo Liu, Fuguo Liu, David Julian McClements
Summary: This review summarizes the design of encapsulated probiotics and focuses on recent progress on the development of co-encapsulation systems. It discusses the application of these co-encapsulation systems in functional foods and highlights their potential benefits for human health. The challenges facing the commercialization of probiotic-loaded functional foods are also discussed, with suggestions for improving their performance.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2022)
Article
Chemistry, Applied
Yahong Han, Mingrui Zhou, David Julian McClements, Fuguo Liu, Cheng Cheng, Jinwei Xiong, Ming Zhu, Shuai Chen
Summary: In this study, curcumin-zein-EGCG-carrageenan nanoparticles were successfully prepared and embedded within carrageenan films to form composite films with enhanced antioxidant activity and smart responses. The composite films exhibited improved UV barrier, mechanical properties, and thermal resistance. Additionally, the films displayed color changes in response to pH and ammonia concentration, and showed high free radical scavenging activities. Furthermore, the composite film demonstrated the ability to monitor and extend the freshness of packaged fish.
CARBOHYDRATE POLYMERS
(2023)
Article
Biophysics
Fengzhan Cui, Shuang Han, Jiangyue Wang, David Julian McClements, Xuebo Liu, Fuguo Liu
Summary: A co-encapsulation system using whey protein isolate fibrils and cellulose nano-crystals was developed to improve the stability and bioaccessibility of curcumin and epigallocatechin gallate (EGCG) in emulsion-based delivery systems. The double emulsions stabilized by the whey protein isolate fibril-cellulose nano-crystal complexes exhibited higher stability, encapsulation efficiency, and bioaccessibility for curcumin and EGCG compared to those stabilized by whey protein isolates alone.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Article
Food Science & Technology
Yu Jin, Bin Shu, Xinman Lou, Kunhua Wang, Yunhui Zhai, Yingjuan Qu, Ruijuan Song, Fuguo Liu, Xiaobo Dong, Huaide Xu
Summary: This study evaluated the effects of the nonionic surfactant Tween 20 on the characteristics, stability, and in vitro digestion properties of NA-loaded nano-emulsions stabilized by protein-Tween 20 mixtures. The results showed that the emulsions stabilized by protein-Tween 20 mixtures had smaller droplets, more even distributions, more negative charges, and higher encapsulation efficiencies for NA. The addition of Tween 20 improved the interfacial properties of the systems and enhanced emulsion stability under various conditions.
Article
Nanoscience & Nanotechnology
Xueqi Li, Yiyang He, Sairui Zhang, Qingzhuo Gu, David Julian McClements, Shuai Chen, Xuebo Liu, Fuguo Liu
Summary: In this study, composite nanoparticles were fabricated using lactoferrin (LF), (-)-epigallocatechin gallate (EGCG), and hyaluronic acid (HA) to encapsulate curcumin. The encapsulated curcumin showed improved thermal, light, and storage stabilities, as well as enhanced bioaccessibility and cellular uptake. The curcumin-loaded nanoparticles also exhibited significant anticancer effects on colorectal cancer cells.
ACS APPLIED MATERIALS & INTERFACES
(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)
Review
Food Science & Technology
Kun Li, Ling Liu, David Julian McClements, Zhande Liu, Xuebo Liu, Fuguo Liu
Summary: Kiwifruit is a valuable functional food source due to its bioactive substances, such as vitamins, polyphenols, alkaloids, and terpenoids. However, the potential beneficial effects of these substances have not been confirmed in clinical trials. This article reviews recent research on the bioactive components in kiwifruit, including extraction techniques and challenges in processing.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Fuguo Liu, David Julian McClements, Cuicui Ma, Xuebo Liu
Summary: Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional properties. This review discusses the formation, functionality, and potential applications of protein conjugates and complexes. The utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Future research needs in this area are also briefly proposed.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Editorial Material
Polymer Science
Fuguo Liu, To Ngai
Article
Chemistry, Applied
Wen Jiang, Wenhan Li, Juxiu Li, David Julian McClements, Cuicui Ma, Shuai Chen, Xuebo Liu, Fuguo Liu
Summary: This study aims to improve the rheological properties of High Internal Phase Emulsions (HIPEs) by using pea protein-inulin glycosylation products as plant-based emulsifiers, in order to enhance their suitability as edible inks for 3D food printing applications.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Meijuan Liao, Ruyi Zhang, Yi Zhou, Duoxia Xu, Yahong Han, Fuguo Liu, Jiaqi Su, Shuai Chen
Summary: The aim of this study was to develop particle-filled microgels based on zein and rc-carrageenan for efficient delivery of CoQ10. The optimized formulation showed an average particle diameter of 807.4 nm and a zeta-potential of -28.4 mV. It effectively reduced the chemical degradation of CoQ10 and controlled its release during simulated gastrointestinal digestion, leading to improved oral bioavailability.
FOOD HYDROCOLLOIDS
(2023)
Article
Polymer Science
Siqi Li, Guipan Chen, Xinyue Shi, Cuicui Ma, Fuguo Liu
Summary: This paper explores the rheology, texture properties, and microstructure of emulsion-filled gels constructed using gelatin and whey protein isolate (WPI) through heat-induced or enzyme-induced methods. It compares the effects of preparation methods, emulsion droplet characteristics, and gel matrix concentration on the elastic modulus and hardness of the gels. The study successfully establishes the design principles of emulsion gels with tunable texture structure for targeted gel preparation according to specific application scenarios.
Review
Food Science & Technology
Qiankun Wang, Wenzhang Chen, Wenxin Zhu, David Julian McClements, Xuebo Liu, Fuguo Liu
Summary: Active biodegradable packaging is developed to improve the functional performance of active ingredients. Multilayer and composite packaging are two effective methods to control the release profile. This article reviews the preparation, properties, and applications of these packaging systems, as well as the basic theory and mathematical models for controlled release.
NPJ SCIENCE OF FOOD
(2022)
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.
