Article
Chemistry, Applied
Yanyu Hu, Shen Yang, Yucang Zhang, Linfan Shi, Zhongyang Ren, Gengxin Hao, Wuyin Weng
Summary: The effects of microfluidization cycles on the physicochemical properties of SSE films were investigated. It was found that increasing the number of microfluidization cycles led to smaller particle sizes, increased protein adsorption on oil droplets, and more uniform structures of the SSE films. Moreover, the mechanical properties and surface hydrophobicity of the SSE films improved, while transparency and glass transition temperatures decreased.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
K. Sandhya, M. Maria Leena, J. A. Moses, C. Anandharamakrishnan
Summary: There is a growing demand for nutritious food from consumers, with functional foods gaining popularity. Edible oil powders, loaded with omega-3 fatty acids, are available in the market and offer various nutraceutical benefits. These powders are obtained by stabilizing oil into emulsions and then microencapsulating them using different wall materials. The challenge lies in achieving stable emulsions with the right wall-to-core ratio and binding the wall materials with the core to increase the shelf life of the powder. This article provides a comprehensive review of emulsion stabilization techniques and processing methods for edible oil powders.
Article
Food Science & Technology
Yanyu Hu, Wenjing Xu, Zhongyang Ren, Linfan Shi, Yucang Zhang, Shen Yang, Wuyin Weng
Summary: This study investigated the impact of drying rate on the physicochemical properties of emulsion films made from soy protein isolate (SPI) and soy oil. The micromorphology of the emulsion remained unchanged during 60 minutes of drying at a rate of 0.05 g s-1 m- 2, but the droplet size increased. Phase separation occurred at this drying rate but disappeared with higher rates. The tensile strength remained constant with increasing drying rate, while the elongation at break initially increased and then decreased.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Tianyi Zhang, Xin Zhang, Manzhe Jin, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
Summary: A flow-focusing microfluidic device driven by pressure was used to produce soy protein emulsions with uniform droplet size and good morphology. The study showed that pressure played a crucial role in droplet formation, with the optimal parameters being a continuous phase pressure of 140 mbar and a dispersed phase pressure of 80 mbar. Emulsions prepared in this manner exhibited improved stability against temperature, pH, and salt concentration changes, as well as superior oxidative stability compared to those prepared by conventional methods utilizing homogenizers.
Article
Agriculture, Multidisciplinary
Conghui Liu, Xin Wang
Summary: The stability and uniformity of emulsions are influenced by different emulsification methods with varying ratios of SPI/SLT. Emulsions stabilized by SPI-SLT treated with ultrasound showed better stability and uniformity. The combination of high-speed homogenization and ultrasound improved the performance of SPI-stabilized Pickering emulsion, while SLT-stabilized emulsions had poorer uniformity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Polymer Science
Biswajit Sena, Somali Dhal, Deblu Sahu, Preetam Sarkar, Biswaranjan Mohanty, Maciej Jarzebski, Marek Wieruszewski, Haladhar Behera, Kunal Pal
Summary: This study investigates the effects of varied soy lecithin concentrations on the physicochemical characteristics of soy wax/refined soybean oil oleogels. The results show that the incorporation of soy lecithin impacts the color, wax crystal network characteristics, thermal characteristics, and mechanical characteristics of the oleogels in a composition-dependent manner.
Article
Polymer Science
Jenifer Santos, Luis Alfonso Trujillo-Cayado, Francisco Carrillo, Maria Luisa Lopez-Castejon, Maria Carmen Alfaro-Rodriguez
Summary: This study investigated the influence of homogenization pressure and cycles on the physical stability and droplet size distribution of zein emulsions. The results showed that homogenization pressure had the most significant impact on the stability and droplet size distribution, with an optimum pressure of 20,000 psi. It was also observed that the optimum number of cycles varied for different parameters, and both volumetric diameter and span value should be considered for obtaining stable zein emulsions.
Article
Food Science & Technology
Yuan Zhao, Zhongyang Ren, Linfan Shi, Yucang Zhang, Wuyin Weng
Summary: The physicochemical properties of soy protein isolate (SPI) emulsion (SPIE) films prepared by water in oil (W/O) or oil in water (O/W) pre-emulsions were investigated. The SPIE films with O/W pre-emulsion exhibited higher viscosity, storage moduli, and loss moduli compared to those with W/O pre-emulsion. Scanning electron microscope images showed phase separation and macroporous network in SPIE films with W/O pre-emulsion, while higher oil concentration and hydrophobicity were observed on the surface of SPIE films with W/O pre-emulsion.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Qian Ma, Shuaiyi Ma, Yanjie Zhao, Meng Sun, Xiaodong Li, Lu Liu, Xiuxiu Zhang, Yue Sun, Awa Fanny Massounga Bora, Songfan Tian, Qiumei Zhang, Youbin Leng
Summary: In this study, the interaction between soybean lecithin (SL) and whey protein (WP) in the milk fat globule (MFG) emulsion was investigated using spectroscopic techniques and in vitro digestion. The added SL changed the secondary structure of WP, and formed a complex through hydrophobic interaction and hydrogen bonding. The resulting SL-WP emulsion showed the smallest particle size and highest zeta potential at a SL to WP ratio of 1:3. The emulsion had high encapsulation efficiency, good stability, and similar fat digestion characteristics to human milk.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Junrong Huang, Xutao Chen, Danxia Su, Linlin Chen, Caidi Chen, Bei Jin
Summary: In this study, zein-soy isoflavone complex (ZSI) emulsifiers were fabricated using ultrasound-assisted dynamic high-pressure microfluidization. The treatment enhanced the surface hydrophobicity, zeta potential, and soy isoflavone binding capacity of ZSI, while reducing the particle size. The treated ZSI demonstrated excellent viscoelasticity, thixotropy and creaming stability due to their neutral contact angles.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Chunhuan Liu, Zhaojun Zheng, Yifei Shi, Yan Zhang, Yuanfa Liu
Summary: This study reports a simple method to prepare low-oil emulsion gels by solidifying the oil phase, demonstrating excellent stability and exploring the mechanisms of formation and stabilization. The research found that beeswax enhanced the interaction of solidified droplets and strengthened the gel structure, enriching emulsion gel formulations and applications in foods.
Article
Engineering, Chemical
Julieta C. Villalobos-Espinosa, Evangelina Garcia-Armenta, Liliana Alamilla-Beltran, Maria Ximena Quintanilla-Carvajal, Ebner Azuara-Nieto, Humberto Hernandez-Sanchez, Maria de Jesus Perea-Flores, Gustavo F. Gutierrez-Lopez
Summary: This study evaluated the effects of a peristaltic pump and a two-fluid pneumatic nozzle on the stability parameters of oil/water emulsions. The results showed that pumping and atomisation led to more homogeneous emulsions with smaller sizes and better stability. This study can contribute to determining operating conditions for encapsulating by spray drying.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Energy & Fuels
Gyu Min Jang, Nam Il Kim
Summary: In this study, the breakup behaviors of n-dodecane water-in-oil emulsion structures on a hot surface were observed and analyzed by varying experimental parameters. The dynamic behaviors of the emulsion droplets after impinging were classified into five regimes, and a simple empirical model for numerical simulation was proposed to explain the breakup mechanism of water-in-oil emulsion on a hot surface.
Article
Agriculture, Multidisciplinary
Weiqian Zhang, Ying Chen, Weifei Wang, Dongming Lan, Yonghua Wang
Summary: In this study, gelatin and gum arabic were used to encapsulate Lactobacillus plantarum WCFS1 and algal oil by complex coacervation. The addition of soy lecithin enhanced the stability and lipolysis efficiency of the microcapsules. GE-P-O(SL)-GA microcapsules showed better survival rate and release performance in freeze-drying storage and in vitro digestion testing.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Lei Zhou, Jinyuan Jiang, Fan Feng, Jingyu Wang, Jiaming Cai, Lujuan Xing, Guanghong Zhou, Wangang Zhang
Summary: This study investigated the effects of different carboxymethyl cellulose (CMC) concentrations on the properties of myofibrillar protein (MP)-soybean oil emulsions. The results showed that CMC addition improved the stability and texture of the emulsions, but decreased protein digestibility and water holding capacity. Lower CMC concentrations increased the hardness and gumminess of the emulsion gel, while higher concentrations decreased texture properties.
CARBOHYDRATE POLYMERS
(2023)
Review
Food Science & Technology
Avtar Singh, Ajay Mittal, Soottawat Benjakul
Summary: This article provides insights into the applications of chitosan and its derivatives in the food industry, specifically for enhancing shelf-life and antimicrobial activity.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Ajay Mittal, Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: Chitooligosaccharides (COS) prepared from shrimp shell chitosan using different concentrations of H2O2 or AsA/H2O2 redox pair were characterized. COS-RP produced by AsA/H2O2 redox pair showed higher antioxidant and antimicrobial activities compared to COS-HP, with lower degree of polymerisation and average molecular weight.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ting Zhou, Yi-Xuan Ding, Soottawat Benjakul, Shan -Shan Shui, Bin Zhang
Summary: This study investigated the changes in trypsin, calpain, and cathepsin activity and their effects on muscle proteins in intact and beheaded shrimp during frozen storage. The result showed that the beheading treatment effectively prolonged the shelf-life of stored shrimp products by inhibiting the degradation of muscle proteins. The beheaded shrimp samples exhibited more stable characteristics and significantly lower activities of trypsin, calpain, and cathepsin compared to intact shrimp samples throughout the storage period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Umesh Patil, Jirakrit Saetang, Bin Zhang, Soottawat Benjakul
Summary: Freeze-dried tuna pepsin powder (TPP) was prepared using maltodextrin and trehalose, while trypsin-loaded beads (TLB) with glycerol were obtained via chitosan/alginate ionotropic gelation. TPP and TLB showed storage stability and proteolytic activity in simulated in vitro gastrointestinal (GI) tract conditions, effectively hydrolyzing various proteins. Peptides generated after GI digestion could pass through Caco-2 cell monolayers and exhibited different molecular size distribution and antioxidant activities. This suggests the potential use of TPP and TLB for enzyme supplementation and the improvement of human health through food-derived bioactive peptides.
Article
Food Science & Technology
Jirayu Buatong, Ajay Mittal, Pimonsri Mittraparp-arthorn, Suriya Palamae, Jirakrit Saetang, Soottawat Benjakul
Summary: The antibacterial effect of chitooligosaccharide conjugated with five different polyphenols against Listeria monocytogenes was investigated. Among all the conjugates tested, COS-EGCG showed the highest inhibition toward Listeria monocytogenes, with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 1024 μg/mL, respectively. The COS-EGCG conjugate also had a bactericidal effect on the environmental and clinical strains of L. monocytogenes.
Article
Food Science & Technology
Avtar Singh, Kartik Sharma, Pornpot Nuthong, Soottawat Benjakul
Summary: In this study, the emulsifying properties of psyllium husk powder at various concentrations in natural actomyosin extracted from threadfin bream mince were investigated. The addition of psyllium husk powder at 1.25 g/100 mL and 2.50 g/100 mL resulted in increased emulsion activity and stability indexes. Furthermore, the gel properties and consumer acceptability of fish tofu with different levels of psyllium husk powder were examined.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Natchaphol Buamard, Avtar Singh, Bin Zhang, Hui Hong, Prabjeet Singh, Soottawat Benjakul
Summary: The quality of surimi gel can be improved by using protein cross-linkers, especially those from plant extracts like Duea ching fruit. The fruit extract, rich in phenolic compounds and calcium, can activate transglutaminase and enhance the gel's properties. Different media for the extraction of Duea ching were studied and its application in sardine surimi gel was investigated.
Article
Food Science & Technology
Umesh Patil, Saqib Gulzar, Lukai Ma, Bin Zhang, Soottawat Benjakul
Summary: A novel food-grade Pickering emulsion (PE) was prepared using muscle protein from Yellow stripe trevally as solid particles. The addition of tannic acid (TA) modified the physicochemical and emulsifying properties of the fish myofibrillar proteins (FMP). The spray-dried FMP complex with 0.5% TA showed the highest emulsion stability and could serve as a potential food-grade stabilizer/emulsifier for PE.
Article
Biotechnology & Applied Microbiology
Khurshid Ahmed Baloch, Avtar Singh, Khamtorn Pudtikajorn, Soottawat Benjakul
Summary: Enrichment of n-3 polyunsaturated fatty acids (PUFA) in skipjack tuna eyeballs oil (STEO) was investigated using lipases from different yeast strains. Among all lipases tested, Candida rugosa extracellular lipase (Cr-ECL) showed promising enrichment of EPA and DHA in STEO. RSM was used to optimize reaction conditions and resulted in a significant increase in DHA and EPA concentration in STEO. The established hydrolysis protocol successfully converted fish oil from tuna waste to valuable fish oil enriched with n-3 fatty acids.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Review
Immunology
Bakthavatchalam Loganathan Ayilya, Akshad Balde, Murugadoss Ramya, Soottawat Benjakul, Se-Kwon Kim, Rasool Abdul Nazeer
Summary: Acute lung injury can lead to chronic conditions such as idiopathic pulmonary fibrosis (IPF), chronic obstructive pulmonary disease (COPD), asthma, and alveolar sarcoma. Studies are being conducted worldwide to understand the pathophysiology of these diseases and develop new treatments. Animal models, particularly mice, are commonly used to simulate disease conditions and study the effects of chemical inducers like Bleomycin (BLM), which targets receptors and inflammatory pathways. However, there is variation in BLM induction studies, highlighting the need for further research to understand its molecular mechanisms of action. This review discusses different chemical inducers, the mechanism of BLM-induced lung injury, and the advantages and disadvantages of using BLM in animal models.
INTERNATIONAL IMMUNOPHARMACOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Dinakar Swastha, Nambolan Varsha, Suresh Aravind, Kavassery Balasubramanian Samyuktha, Muruganandam Mohaneswari Yokesh, Akshad Balde, Bakthavatchalam Loganathan Ayilya, Soottawat Benjakul, Se -Kwon Kim, Rasool Abdul Nazeer
Summary: Inflammatory bowel disease (IBD) is a common inflammatory disorder affecting the gastrointestinal tract. Alginate (AG), as a marine-derived polysaccharide, has been extensively studied for its properties in drug delivery systems for IBD treatment. AG-based carrier systems, including nanotechnology-based systems and hydrogels, have shown potential in targeted drug delivery and tissue regeneration. This review focuses on the pathogenesis of IBD, currently studied medications, AG-based drug delivery systems, and their properties for alleviating IBD.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Avtar Singh, Saumya Mehta, Umesh Patil, Pornpot Nuthong, Soottawat Benjakul
Summary: The effects of adding hyperoside (HyS) at various levels (0%-4%; w/w) on the textural, rheological, structural, and sensory properties of threadfin bream surimi were investigated. The addition of 1% and 2% HyS resulted in surimi gel with the highest breaking force and deformation. HyS also improved the water-holding capacity and increased hardness, springiness, gumminess, and chewiness of the gel. The addition of HyS enhanced the connections between surimi proteins and improved the gel network.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Acoustics
Bharathipriya Rajasekaran, Avtar Singh, Arunachalasivamani Ponnusamy, Umesh Patil, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: This study investigated the effects of ultrasonication on the physicochemical and emulsifying properties of fish myofibrillar protein (FMP) at different amplitudes and durations. The results showed that ultrasonication at 40% amplitude for 15 minutes significantly improved the solubility, surface hydrophobicity, and emulsifying properties of FMP. Protein pattern analysis revealed changes in the myosin heavy chain. Ultrasound treatment also increased the adsorption of FMP on oil droplets and altered the chemical bonds. Furthermore, emulsion stabilized by ultrasound-treated FMP exhibited higher stability, smaller droplet sizes, and altered rheological behavior.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen
Summary: This study explored the potential use of Bacillus subtilis K-C3 as a starter to enhance the quality of shrimp paste, with a focus on its nutritional composition. The study also examined the changes in quality and characteristics of shrimp paste during 18 months of storage at low and room temperatures, with and without bacterial inoculation. The results revealed that the B. subtilis strain increased the levels of essential amino acids, polyunsaturated fatty acids, and antioxidant properties in the experimental shrimp paste compared to traditional shrimp paste. The study also found that storage at room temperature accelerated the changes in quality and characteristics of the shrimp paste, while storage at low temperature led to yeast and mold growth, indicating food spoilage. Overall, inoculation with B. subtilis K-C3 and storage at room temperature improved the nutritional profile and safety of shrimp paste, extending its shelf-life to at least 18 months.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Mohamed Tagrida, Suriya Palamae, Jirakrit Saetang, Lukai Ma, Hui Hong, Soottawat Benjakul
Summary: The antibacterial activities of quercetin and hyperoside were evaluated against two major spoilage bacteria in fish. Hyperoside showed stronger antibacterial effects than quercetin with lower concentrations. Both compounds affected cell membrane morphology and induced the release of cell contents. They also inhibited bacterial motility and biofilm formation. Additionally, they could bind to or degrade bacterial genomic DNA, leading to bacterial death. Therefore, quercetin and hyperoside have the potential to be used as antimicrobial agents to prevent fish or perishable product spoilage.
