Article
Agriculture, Multidisciplinary
Wantong Li, Wenbo Wang, Cao Yong, Yaqi Lan, Qingrong Huang, Jie Xiao
Summary: This study investigated the impact of monoglycerides crystallization site on the structure stability and lipid digestion of DEs. The results showed that crystallizable DEs can retard the release of internal markers and delay the release of free fatty acids, which has the potential for protecting and programmed release of bioactive compounds.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Yunbing Tan, Hualu Zhou, Zhiyun Zhang, David Julian McClements
Summary: The impact of oil droplet diameter on the bioaccessibility of oil-soluble vitamins encapsulated within emulsions stabilized by quillaja saponin was systematically investigated. Lipid digestion kinetics decreased with increasing droplet size, leading to a decrease in vitamin bioaccessibility. The esterified vitamins underwent hydrolysis under gastrointestinal conditions, highlighting the importance of careful design of emulsion-based delivery systems for vitamin-fortified functional food products.
Article
Chemistry, Applied
Victor M. Pizones Ruiz-Henestrosa, Lucie Ribourg, Alice Kermarrec, Marc Anton, Ana Pilosof, Michelle Viau, Anne Meynier
Summary: This study utilized high-pressure homogenization to produce emulsions containing chia oil with small oil droplets. Through in vitro digestion, the impact of different emulsifiers on lipolysis was examined, revealing that BLG emulsions performed the best in terms of lipolysis during the gastric phase.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Marcos R. Infantes-Garcia, Sarah H. E. Verkempinck, Teresa Del Castillo-Santaella, Julia Maldonado-Valderrama, Marc E. Hendrickx, Tara Grauwet
Summary: Emulsions stabilized by a mixture of emulsifiers can have tailored functionality depending on the compatibility of the emulsifiers used. This study investigated the interfacial mechanisms underlying gastric lipolysis to better understand the behavior of emulsions. The results showed that competitive adsorption between emulsifiers and lipase is a key factor determining the lipolysis kinetics of emulsions stabilized by mixed emulsifiers.
FOOD HYDROCOLLOIDS
(2022)
Article
Polymer Science
Vicente Espinosa-Solis, Yunia Veronica Garcia-Tejeda, Oscar Manuel Portilla-Rivera, Carolina Estefania Chavez-Murillo, Victor Barrera-Figueroa
Summary: Avocado oil, a valuable agro-industrial product, can be protected and incorporated into various products using the spray drying technique. The challenge lies in selecting environmentally friendly emulsifiers. The study found that a mixture of phosphorylated starch and HI-CAP® 100 was the most efficient emulsifier.
Article
Chemistry, Applied
Xinye Liu, Feng Xue, Benu Adhikari
Summary: Complex coacervates of hemp protein isolate (HPI) and different polysaccharides were used as emulsifiers for producing oil-in-water emulsions. The type of polysaccharides, type of oil, and the method of applying complex coacervates as emulsifiers affected the stability of the emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Yufeng Chen, Yi Sun, Yuting Ding, Yicheng Ding, Shulai Liu, Xuxia Zhou, Huawei Wu, Jianbo Xiao, Baiyi Lu
Summary: Fish oil, rich in long-chain omega-3 PUFAs, is widely used in fortified foods for its health benefits. However, its oxidation sensitivity, poor water solubility, and fishy off-flavor hinder its use in the food industry. In the past two decades, progress has been made in constructing fish oil emulsions to improve its physicochemical and functional properties. This review focuses on the strategies, stabilization mechanisms, and applications of fish oil emulsions, as well as the role of stabilizers in their stability. It also discusses the use of fish oil emulsions in the food industry and nutrition field and highlights possible innovative trends and applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Bo Dong, Zongyu Qin, Yiwei Wang, Jiahui Zhang, Zhen Xu, Aixian Liu, Xuqiang Guo
Summary: This study investigates the performance of isooctyl glucoside as an emulsifier for a heavy crude oil-in-water emulsion and reveals that the viscosity and stability of the emulsion increase with increasing oil content, surfactant concentration, mixing speed, mixing time, and pH of the aqueous phase. The optimal parameters result in a significant reduction in viscosity and high stability of the emulsion.
Article
Chemistry, Applied
Na Xu, Xiaolin Wu, Yuqing Zhu, Jinyu Miao, Yi Gao, Ce Cheng, Shengfeng Peng, Liqiang Zou, David Julian McClements, Wei Liu
Summary: The study found that the addition of sweet orange essential oil (SOEO) can enhance the oxidation stability of algal oil emulsion, increase the absorbed protein level, possibly by enhancing the interfacial thickness through interaction with casein molecules, and retard the oxidation of omega-3 oils inside lipid droplets.
Article
Chemistry, Applied
M. Borduas, P. A. Spagnuolo, A. G. Marangoni, M. G. Corradini, A. J. Wright, M. A. Rogers
Summary: The type and ratio of oils in emulsions have a significant impact on their bioaccessibility, with increasing solid fat content leading to decreased lipid digestibility. These findings can provide valuable guidance for food formulation and design.
Article
Chemistry, Physical
Asli Can Karaca, Elham Assadpour, Seid Mahdi Jafari
Summary: Emulsion-based delivery systems (EBDSs) can effectively carry bioactive compounds (bioactives). Plant proteins (PLPs) have been found to be potential stabilizers of emulsions for loading, protection and delivery of bioactives. Various strategies can be used to alter the characteristics of PLPs and improve their emulsification and encapsulation performance. The stability, release, and bioavailability of encapsulated bioactives can be customized by optimizing the processing conditions and emulsion formulation. This paper provides cutting-edge information on PLP-based emulsions carrying bioactives, including preparation methods, physicochemical characteristics, stability, encapsulation efficiency and release behavior. Strategies for enhancing the emulsifying and encapsulation properties of PLPs in EBDSs are also reviewed, with a focus on the use of PLP-carbohydrate complexes for stabilizing bioactive-loaded emulsions.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Applied
Mengzhen Ding, Lijie Liu, Ting Zhang, Ningping Tao, Xichang Wang, Jian Zhong
Summary: The study found that the number of interfacial layers in multilayer emulsions affects storage stability and emulsion stability during digestion, but has no impact on droplet coalescence and stability during small intestinal phase digestion.
Article
Chemistry, Physical
Lilian Fernanda Martins do Amaral, Fernando Wypych, Rilton Alves de Freitas
Summary: The synthesis and characterization of layered double hydroxides reveal their potential for formulating Pickering emulsions, with their crystallinity, morphology, and dissolution behavior in acidic media being crucial factors for the emulsion formation and stability.
APPLIED CLAY SCIENCE
(2021)
Article
Chemistry, Medicinal
Adarsha Gupta, Max J. H. Worthington, Justin M. Chalker, Munish Puri
Summary: This study demonstrates a bioprocessing approach using low-molecular-weight compounds to manipulate the fatty acid profile in a thraustochytrid strain to produce desirable fatty acids. Interestingly, the addition of D-limonene repressed the production of polyunsaturated fatty acids. This work has industrial value and suggests the use of sulfur polymerization for the preparation of plant-like oils using tuneable thraustochytrid lipids.
Article
Nutrition & Dietetics
Yan Jiao, Yuntai Zhao, Ying Chang, Zhaoxiang Ma, Isao Kobayashi, Mitsutoshi Nakajima, Marcos A. Neves
Summary: Although natural emulsifiers have drawbacks when used alone, their emulsifying ability and stability can be improved when used in combination. This study prepared monodisperse emulsions stabilized by combining two natural protein emulsifiers and examined the influence of various factors on the emulsion's microstructure and stability. The results showed that the emulsions stabilized by mixed protein emulsifiers exhibited better stability and were more resistant to high salt concentrations compared to synthetic emulsifiers.
FRONTIERS IN NUTRITION
(2022)
Correction
Food Science & Technology
Seung Jun Choi, David Julian McClements
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Hao Xu, Long Chen, Zhenlin Xu, David Julian McClements, Hao Cheng, Chao Qiu, Jie Long, Hangyan Ji, Man Meng, Zhengyu Jin
Summary: Dopamine self-polymerization was used to improve the performance of starch-based films, resulting in enhanced water contact angle, increased elongation at break, and excellent UV-shielding performance. These high-performance films may find practical applications in food and other industries as biodegradable packaging materials.
CARBOHYDRATE POLYMERS
(2023)
Article
Agriculture, Multidisciplinary
Yanping Lin, David Julian McClements, Jie Xiao, Yong Cao, Xiaojuan Liu
Summary: The effects of different carrier oil types on the bioavailability and bioactivity of flavonoids were investigated. The results showed that the inclusion of excipient emulsions increased the bioavailability and antioxidant activity of flavonoids. The in vitro bioaccessibility of flavonoids varied depending on the carrier oil, with LCTs having the highest bioaccessibility. However, in vivo pharmacokinetic experiments showed no significant difference in flavonoid concentrations in rat serum among the different carrier oils. These findings provide insights for formulating excipient emulsions to improve the efficacy of flavonoids.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Cuicui Li, Long Chen, David Julian McClements, Wenmeng Liu, Jie Long, Chao Qiu, Yi Wang, Zhongyu Yang, Zhenlin Xu, Man Meng, Zhengyu Jin
Summary: Frying is a common method of food preparation but can lead to the formation of harmful substances. Current strategies are not highly effective at inhibiting the formation of these substances. This article explores the potential of using plant extracts to improve the safety of fried food.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Engineering, Chemical
Zhongyu Yang, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Long Chen, Zhengyu Jin
Summary: Composite nanoparticles composed of zein and carboxymethyl cellulose were prepared for the co-delivery of resveratrol and quercetin. These nanoparticles exhibited good thermal stability and improved antioxidant activities when encapsulating both bioactive compounds.
JOURNAL OF FOOD ENGINEERING
(2023)
Review
Food Science & Technology
Saba Ebrahimzadeh, Deblina Biswas, Swarup Roy, David Julian McClements
Summary: This study reviewed the sources, derivatives, and production methods of seaweed-based biopolymers, as well as the characterization of edible seaweed-based films incorporated with different essential oils (EOs). Seaweed-based films have advantages such as edibility, low cost, rapid growth, biocompatibility, and non-toxicity, making them suitable for functional packaging materials. The addition of EOs improves the antimicrobial, antioxidant, mechanical, hydrophobic, UV-light barrier, and thermal properties of seaweed-based films.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jaekun Ryu, Xiaoke Xiang, Xiaoyan Hu, Shuli E. Rosenfeld, Dingkui Qin, Hualu Zhou, David Julian McClements
Summary: This study proposes a simple low-energy method of creating fibrous structures for plant-based meat analogs using soft matter physics. The method involves complex coacervation, shearing, and gelation of protein/polysaccharide mixtures. The chicken analogs created using a mixture of potato protein and gellan gum showed similar texture, rheology, thermal properties, and microstructure to real chicken. This suggests that soft matter physics approaches can be used to develop plant-based meat analogs with fibrous structures.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Hualu Zhou, Xiaoyan Hu, Xiaoke Xiang, David Julian McClements
Summary: Plant-based protein gels are being used to create meat analogs, but mimicking the fibrous structure and texture of real meat products is still a challenge. A simple strategy to create structured meat analogs from plant proteins is to combine them with other food ingredients, such as salts, polysaccharides, or crosslinking enzymes. In this study, the impact of NaCl, pectin, and transglutaminase on the structuring and gelation properties of potato proteins were investigated.
FOOD HYDROCOLLOIDS
(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
Food Science & Technology
Suemeyye Meryem Keskin, Asli Zungur Bastioglu, Derya Deniz Sirinyildiz, Cansu Ekin Gumus-Bonacina, Asli Yorulmaz
Summary: The purpose of this research was to encapsulate olive leaf extract with phosphatidylcholine using a thin layer hydration technique to form a nanophytosome complex. The optimized nanophytosome exhibited higher antioxidant activity and better storage stability compared to unencapsulated olive leaf extract.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(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
Food Science & Technology
Amirhossein Abedini, Parisa Sadighara, Mahmood Alizadeh Sani, David Julian McClements
Summary: Biogenic amines (BAs) are compounds produced in foods containing proteins and amino acids by microorganisms, and the use of food additives can have a significant impact on the quality and safety of food products, affecting the production of BAs in different ways.
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)
Article
Biochemistry & Molecular Biology
Hang Liu, Jiawen Song, Lei Zhou, Shengfeng Peng, David Julian Mcclements, Wei Liu
Summary: The study demonstrates that different fruit and vegetable juices can effectively enhance the solubility, stability, and bioaccessibility of curcumin. By using extracellular vesicles derived from fruits and vegetables as carriers, curcumin can be successfully incorporated into juices, resulting in improved encapsulation efficiency and bioavailability.
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)