Article
Chemistry, Applied
Yang Ni, Qianhui Gu, Jinwei Li, Liuping Fan
Summary: The study found that nanocellulose-stabilized emulsions form a gel structure in the gastric environment, leading to oil droplet aggregation but not coalescence, which reduces lipid digestion. The length of cellulose nanoparticles affects the strength of this emulsion structure.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Jun Wang, Jordane Ossemond, Julien Jardin, Valerie Briard-Bion, Gwenaele Henry, Yann Le Gouar, Olivia Menard, Sebastien Le, Ashkan Madadlou, Didier Dupont, Frederique Pedrono
Summary: This study compared the bioavailability of encapsulated and unencapsulated DHA in a food matrix. The results showed that encapsulated DHA oil had smaller and more uniformly dispersed lipid droplets, higher hydrolysis rate, and released more free DHA. Encapsulation of DHA oil significantly improved its bioavailability.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Zhiming Wang, Yongxuan Ma, Hualei Chen, Yuanyuan Deng, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Ping Li, Zhihao Zhao, Pengfei Zhou, Guang Liu, Mingwei Zhang
Summary: This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticle (RGNP) and evaluated the effect of rice bran-modification on lipid oxidation of emulsified soybean oil. The results showed that RGNP exhibited stronger antioxidant activities and could suppress the oxidation of soybean oil. Furthermore, RGNP also improved the oxidative stability of Pickering emulsion, which could expand the application of wheat gluten as an antioxidant solid particle.
Article
Chemistry, Applied
Feilin Lin, Xinyu Zhao, Shujuan Yang, Furui He, Wenqi Qin, Houkui Gong, Gaobo Yu, Yuhong Feng, Jiacheng Li
Summary: A fluorescent amphiphilic alginate-based polymer Alg-TPVA was synthesized and used to stabilize Pickering emulsion by self-assembling into micellar aggregates. The addition of Ca2+ triggered gelation of Alg-TPVA, forming a thick interface-film that provided optimal stability. Fluorescence-visualization technology played a significant role in understanding emulsion stability.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Hualei Chen, Xiaoming Guo, Shujuan Yu, Hecheng Meng, Chunqing Ai, Shuang Song, Beiwei Zhu
Summary: This study reported the fabrication of complex nanoparticles by mixing phycocyanin with tannic acid. These nanoparticles promoted the formation of emulsions and exhibited strong antioxidant ability. Additionally, they enhanced the retention of beta-carotene in emulsions.
Article
Chemistry, Applied
Yuying Hu, Yunbing Tan, David Julin McClements, Lufeng Wang
Summary: This study investigated the effects of adding dextrin to whey protein-stabilized Pickering emulsion on its physicochemical properties and in vitro digestive behavior. The results showed that the emulsion was stable at low dextrin concentrations but exhibited droplet flocculation at higher concentrations. The addition of dextrin increased the viscosity of the emulsion and affected the digestive process and bioaccessibility of nutrients.
Article
Biotechnology & Applied Microbiology
Xiaoming Guo, Xiaoying Li, Leung Chan, Wei Huang, Tianfeng Chen
Summary: Edible oil-in-water Pickering emulsion structured by calcium carbonate nanoparticles showed potential for delivering lipophilic drugs and oral calcium supplementation. The microstructure of the emulsion could be controlled by adjusting particle concentration and oil volume fraction. The emulsion displayed acid-triggered demulsification in simulated gastric environment, enhancing the bioavailability of encapsulated vitamin D3.
JOURNAL OF NANOBIOTECHNOLOGY
(2021)
Article
Chemistry, Physical
Xingxing Shen, Hao Zheng, Menghan Han, Xiyu Xu, Bingyi Li, Qing Guo
Summary: This study investigates the influence of differently structured whey protein emulsion gels on lipid digestion. Results show that although the disulfide gel inhibits the access of lipases to oil droplets, it has the fastest lipolysis rate. On the other hand, the noncovalent gel, with lower strength, leads to a faster lipolysis rate.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Food Science & Technology
Tingting Feng, Xingwei Wang, Xuejiao Wang, Shuqin Xia, Qingrong Huang
Summary: The study aimed to understand the stability mechanism of Pickering emulsions and high internal phase PEs under different pH and ionic strength conditions. It was found that PEs and HIPPEs stabilized by pea protein isolate-high pectin-epigallocatechin gallate complex exhibited better stability at pH 3.5 and 0 mmol/L NaCl, but decreased stability at neutral and alkaline conditions as well as with increasing NaCl concentration.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Physical
Zhengqiao Yin, Yiding Zhou, Xiucai Liu, Shengmiao Zhang, Bernard P. Binks
Summary: Researchers have developed a highly efficient and recyclable repeated batch-type biphasic interfacial biocatalysis microreactor by embedding enzyme-loaded polymersomes in the pore walls of a porous monolith. The microreactor has been proven to be highly effective and recyclable, offering absolute separation of pure products and no enzyme loss. The relative enzyme activity is constantly maintained above 93% in 15 cycles.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Applied
Lechuan Wang, Mengzhuo Liu, Panpan Guo, Huajiang Zhang, Longwei Jiang, Ning Xia, Li Zheng, Qian Cui, Shihui Hua
Summary: In this study, it was investigated whether coacervates have the potential to be used as effective Pickering stabilizers. The results showed that enhanced interactions between ovalbumin and pectin significantly affected the properties of the coacervates and the stability of the emulsions. The coacervate-stabilized emulsions exhibited smaller oil droplet sizes, tighter droplet packing, and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Haifang Liu, Riting Huang, Xinyu Zhao, Shujuan Yang, Furui He, Wenqi Qin, Junhao Huang, Gaobo Yu, Yuhong Feng, Jiacheng Li, Chenghong Liao
Summary: The emulsion gels transformed from Pickering emulsions have potential for oral drug delivery. A novel alginate-based fluorescent colloidal particle was synthesized, which stabilized the Pickering emulsion in the presence of Ca2+. In situ characterization revealed the microstructure of the interfacial film and the phase conversion of the Pickering emulsion during simulated gastrointestinal digestion.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Caiyun Cheng, Chao Yuan, Bo Cui, Lu Lu, Jianpeng Li, Haojie Sha
Summary: By studying the interfacial behavior of cyclodextrins and the physico-chemical properties of emulsions, it was found that Pickering emulsions stabilized by alpha-CD and 8-CD had better stability and rheological properties, while emulsions stabilized by HP-CD derivatives were prone to delamination and sedimentation.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Meng Li, Hongyu Li, Qiuwan Jiang, Munkh-Amgalan Gantumur, Yue Liu, Zhanmei Jiang, Shanshan Qian
Summary: This investigation explores the stabilization of high internal phase Pickering emulsion gels (HIPPEGs) through the oil-water interfacial adsorption properties of particles. The presence of sterols improves the oil-water interfacial adsorption properties, with gamma-oryzanol (gamma S) showing higher contact angle and lower dynamic interfacial tension compared to ergosterol (ES). HIPPEGs stabilized by WPI-gamma S exhibit smaller average particle size, lower moisture content, and higher zeta-potential compared to WPI-stabilized HIPPEGs. Furthermore, the addition of sterols improves the apparent viscosity, storage modulus, and loss modulus of the gels.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Sitong Ge, Rui Jia, Qi Li, Wei Liu, Meihong Liu, Dan Cai, Mingzhu Zheng, Huimin Liu, Jingsheng Liu
Summary: This study demonstrated that the AST-loaded Pickering emulsion stabilized by a combination of zein and Adzuki bean seed coat polyphenol had improved stability against high ionic strength and temperature treatments, with a high remaining ratio of AST after UV light exposure. The in vitro digestion process led to changes in droplet size, zeta potential, and microstructure of the emulsion, resulting in high bioaccessibility of AST. These findings suggest that this system may be effective for delivering AST and other hydrophobic bioactive compounds, contributing to the development of novel functional foods.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
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
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)