Article
Green & Sustainable Science & Technology
Xinchen Ye, Antonio J. Capezza, Vasantha Gowda, Richard T. Olsson, Christofer Lendel, Mikael S. Hedenqvist
Summary: Covalently crosslinked protein networks from whey protein nanofibrils exhibit sustainable high-performance as foams, with excellent chemical resistance and mechanical strength even at high temperatures. By adding plasticizers, the mechanical performance of the foams is improved significantly, making them suitable for harsh environments.
ADVANCED SUSTAINABLE SYSTEMS
(2021)
Article
Chemistry, Multidisciplinary
Xinchen Ye, Antonio J. Capezza, Xiong Xiao, Christofer Lendel, Mikael S. Hedenqvist, Vadim G. Kessler, Richard T. Olsson
Summary: Protein nanofibrils (PNFs) were prepared by whey protein fibrillation at low pH and in the presence of different metal ions. The metal ions' valence state and ionic radius significantly influenced the gelation behavior and fibrillation kinetics of the PNFs, with higher valence states and smaller ionic radii resulting in faster hydrogel formation. The presence of metal ions also affected the viscoelastic properties of the hydrogels, with more acidic metal ions inducing higher storage modulus compared to less acidic ones.
Article
Food Science & Technology
Qiyang Jiao, Ziyuan Liu, Baoyun Li, Bo Tian, Ning Zhang, Chunhong Liu, Zhibiao Feng, Bin Jiang
Summary: The research demonstrates that Pickering emulsion stabilized by WPNFs is more suitable as a carrier for CLA compared to conventional whey protein isolate, with better free radical scavenging ability and more stable effects on droplet size and zeta potential.
Review
Agriculture, Dairy & Animal Science
B. G. Carter, N. Cheng, R. Kapoor, G. H. Meletharayil, M. A. Drake
Summary: Milk can be fractionated into various components using microfiltration technology, offering unique functional and nutritional benefits for new product development. Microfiltration shows promise in improving efficiency and quality in dairy production, particularly in cheese making. These new ingredients could provide unique functional and flavor properties in food applications, presenting potential growth opportunities in response to consumer demand for safe and nutritious foods.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Applied
Kefan Ouyang, Hexiang Xie, Yufeng Wang, Meng Wai Woo, Qian Chen, Sixing Lai, Hua Xiong, Qiang Zhao
Summary: Phosphoric acid was used to replace hydrochloric acid in the production of whey protein isolate fibrils. The optimized conditions for phosphoric acid-induced fibrillation resulted in shorter lag phase, more stable dispersion, and smaller particle size compared to hydrochloric acid-induced fibrils. Phosphoric acid also accelerated the fibrillation process and improved the hydrophobicity and emulsion stability of the fibrils.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yue Yang, Qiyang Jiao, Lujin Wang, Yu Zhang, Bin Jiang, Dongmei Li, Zhibiao Feng, Chunhong Liu
Summary: Nanofibrils prepared from whey protein isolate (WPNFs) via hydrothermal method efficiently stabilized high internal phase Pickering emulsion (HIPPEs) with excellent stability and solid-like rheological properties. WPNFs were found to enhance oil binding capacity and antioxidant activity, providing a novel and efficient method for preparing WPNFs to stabilize HIPPEs with tunable rheology.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Qingguan Liu, Jianjun Cheng, Xiaomeng Sun, Mingruo Guo
Summary: The study developed a method to prepare whey protein nanofibrils stabilized zein nanoparticles and investigated the properties, in vitro digestion, and antioxidant activity of the nanoparticles. The findings suggest that this new technology may be used for preparing nanoparticles of other similar hydrophobic food ingredients and provide a theoretical basis for preparation of nanoparticles as a nutrient delivery system.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Mingyao Song, Jungang Jiang, Jiaying Zhu, Yi Zheng, Zhengyang Yu, Xueyong Ren, Feng Jiang
Summary: By utilizing Pickering emulsion templating technique, a strong and form-stable CNF/PCM composite aerogel with a latent heat of 173.59 J.g(-1) was successfully fabricated. The composite aerogel shows good stability at 80 degrees C, relatively low thermal conductivity, and no leakage after multiple heating/cooling cycles.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Guang-yao Zhang, Cong Sun, Jing-ru Song, Wei-yi Jin, Yue Tang, Da-yong Zhou, Liang Song
Summary: Glycated WPI-stachyose conjugates were prepared and showed increased inhibition of α-amylase activity and delayed glucose dialysis. These conjugates also exhibited reduced digestion by pepsin and trypsin compared to unconjugated WPI, and a 70% lower hydrolysis rate of stachyose. These findings suggest the potential use of glycated conjugates as functional ingredients with sustained-release effect in the gastrointestinal tract.
Article
Chemistry, Applied
Zahra Allahdad, Stephane Salmieri, Monique Lacroix
Summary: This study investigated the feasibility of using a mixture of egg and whey proteins (WPI-EGG) to develop heat-stable O/W emulsions with high protein concentrations (10%). Different pH levels (3, 4, 5, 6, and 7) were used to create heat-stable protein particles. The composite microparticles of WPI-EGG were prepared by heating at 95 degrees C for 10 min and then homogenizing under sonication. Moderate pH levels of 4-6 were found to be suitable for formation of aggregates and particles with sizes ranging from 215 to 1333 nm. The particles exhibited different viscosities based on their morphology, with particles formed at pH 5 and 6 showing viscosities of less than 1000 cp due to their spherical shape, while particles formed at pH 4 exhibited higher viscosities of over 2000 cp due to a mixture of linear and spherical particles. The particles were characterized by hydrogen bonds and hydrophobic interactions. The lowest surface hydrophobicity was observed in particles prepared at pH 5. Although particles formed at pH 6 had the highest denaturation enthalpy and temperature, particles formed at pH 5 were able to form heat-stable emulsions with appropriate viscosity after thermal pasteurization. The increased presence of disordered random coil structures in particles formed at pH 6 was identified as the main reason for the increased thermal stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Victoria Norton, Stella Lignou, Marianthi Faka, Julia Rodriguez-Garcia, Lisa Methven
Summary: This study investigated strategies to reduce mouthdrying effects associated with whey protein fortified products. Results showed that increasing lactose and fat levels could significantly suppress mouthdrying, while other strategies had limited effect. Challenges with mitigating whey protein derived mouthdrying were identified, with potential for further research on cross-modal taste suppression and increasing lubrication.
Article
Food Science & Technology
Xiaoyi Li, Chunsong Feng, Hui Hong, Yan Zhang, Zhigang Luo, Quanyu Wang, Yongkang Luo, Yuqing Tan
Summary: ACE inhibitory peptides were detected in whey protein hydrolysate, which may provide novel ACE inhibitors for hypertension management.
Review
Food Science & Technology
Catarina Costa, Nuno G. Azoia, Lorena Coelho, Ricardo Freixo, Patricia Batista, Manuela Pintado
Summary: This article provides a comprehensive review of the potential of valorizing proteins recovered from protein-containing milk by-products or surplus, particularly whey proteins or caseins, through chemical and/or physical processes. It explores the characteristics of whey proteins and caseins, and their applications in non-food industries such as textiles, packaging, and biomedicine, aiming to raise awareness and promote the sustainability of these proteins for new opportunities in a circular economy context.
Article
Food Science & Technology
Fabian Ostertag, Joerg Hinrichs
Summary: The production of cream cheese, curd, high-protein yogurt, or caseinate results in a large amount of acid whey as a by-product. Currently, acid whey is often disposed as animal feed or organic fertilizer, which overlooks the potential value of its unique composition. An experimental approach involving cross-flow ultrafiltration was used to increase the concentration of biofunctional proteins in whey, specifically lactoferrin and immunoglobulin G. The resulting concentrate exhibited antimicrobial growth inhibition even higher than pure lactoferrin, indicating the potential of converting this underutilized by-product into valuable products for human nutrition.
Article
Materials Science, Ceramics
Dengsheng Ji, Qin Ouyang, Yanfei Wang, Heng Wang, Hongze Liang, Liu He, Qing Huang
Summary: Flexible and thermal stable SiC fiber mats were prepared from boron-doped polyaluminocarbosilane (PACS) precursor by electro-spinning, curing, and pyrolysis. Two boron-containing compounds, o-carborane (oCB) and phenylboronic acid (PBA), were used as boron sources, and their effects on the properties and structure of the SiC fiber mats were investigated.
CERAMICS INTERNATIONAL
(2023)
Article
Food Science & Technology
Chao Chen, Qixin Zhong, Zhengxing Chen
Summary: This study successfully encapsulated quercetin in whey protein isolate using a green, efficient pH-driven method, which significantly increased its water solubility and potential bioavailability. The encapsulation improved the bioaccessibility and cellular uptake of quercetin, indicating the enhanced physical and potentially biological properties of quercetin.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shan Hong, Vermont P. Dia, Seung Joon Baek, Qixin Zhong
Summary: This study successfully encapsulated apigenin with whey protein isolate through nanoencapsulation, maintaining its anticancer activity and enhancing cellular uptake, proapoptotic effects, and bioavailability, which may be significant for incorporating lipophilic phytochemicals in functional beverages for disease prevention.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tao Wang, Jiaxin Wu, Ren Wang, Qixin Zhong
Summary: This article reviews the pH-cycle technology for producing self-assembled nanostructures using food-grade molecules. The pH-cycle technology utilizes pH-dependent interactions to form nanostructures, which can be used as novel functional food ingredients. The nanostructures can enhance food quality, safety, healthfulness, and sustainability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Inseob Choi, Nan Li, Qixin Zhong
Summary: This study investigates the potential of using freeze-dried mushroom microparticles loaded with curcumin and quercetin as antioxidants in cooked beef patties. The results demonstrate the successful loading of curcumin and quercetin into the microparticles, resulting in improved antioxidative effect and inhibition of lipid oxidation. The study highlights the potential of porous mushroom matrices for enhancing food quality by loading lipophilic antioxidants.
Article
Biotechnology & Applied Microbiology
Huaiqiong Chen, Yongguang Guan, Anyi Wang, Qixin Zhong
Summary: The combination of TO and scCO(2) treatments significantly improved the disinfection effectiveness on raw almonds inoculated with E. coli K12. Temperature had the most significant effect on log reduction.
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
Food Science & Technology
Huaiqiong Chen, Qixin Zhong
Summary: Essential oils have antimicrobial activities against bacteria, but their water-insolubility and unpleasant sensory properties limit their usage. This study prepared self-emulsified nanoemulsions containing multiple essential oils with synergistic antibacterial activities, which remained stable and effective after 180-day storage. These nanoemulsions could potentially be used as natural preservatives in food products to improve food safety.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Nan Li, Inseob Choi, Jennifer Vuia-Riser, Brandon Carter, MaryAnne Drake, Qixin Zhong
Summary: This study investigated the sensory and physical properties of lemon-flavored beverages with different levels of nonfat dry milk (NFDM) during storage. The findings showed that the beverage with 5% NFDM had higher aroma and lemon flavor, as well as a preferred appearance by consumers. Storing the beverages at a lower temperature contributed to better stability.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Sawitree Suwannasang, Qixin Zhong, Benjawan Thumthanaruk, Savitri Vatanyoopaisarn, Dudsadee Uttapap, Chureerat Puttanlek, Vilai Rungsardthong
Summary: This study compared the physicochemical properties of yogurt fortified with microencapsulated polyunsaturated fatty acids. The microcapsules were found to distribute evenly in the yogurt and enhance the release of free fatty acids, but also weakened the yogurt structure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Biomedical
Hao Zhang, Ren Wang, Chao Wu, Wei Feng, Qixin Zhong, Xianfu Chen, Tao Wang, Chuanbin Mao
Summary: This study reports the self-assembly of milk casein and rice protein into protein nanoparticles with controllable release profiles. These nanoparticles can be efficiently uptaken by breast cancer cells and effectively kill cancer cells. The solid core of the nanoparticles completely inhibits tumor growth. This research opens up a new avenue for producing biomaterials with controllable interior topologies relevant to drug release profiles through diffusion-mediated nanoscale carving.
Article
Food Science & Technology
Nan Li, Qixin Zhong
Summary: This study found that adding sodium caseinate to spray-dried milk protein dispersions can improve the static and dynamic hydration properties of the powders, with the 1:1 treatment showing the best dispersion and fastest dissolution.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Ying Wan, Huilong Liu, Zhengxing Chen, Chao Wu, Qixin Zhong, Ren Wang, Wei Feng, Xianfu Chen, Jinliang Zhang, Tao Wang, Zunmin Zhang, Bernard P. Binks
Summary: The construction of 2D Janus biointerfaces and 3D enteric biomaterials was achieved through the self-adaptation of 1D protein-polysaccharide nanostructures at the oil-water interface. These biomaterials consist of a protein dermis that accommodates oil droplets as a reservoir for bioactive compounds, and a polysaccharide epidermis that protects them from gastric degradation. The retention time of a bioactive cargo in the intestinal tract can be controlled by adjusting the thickness of the epidermis. This study highlights the importance of skin-inspired construction of enteric biomaterials using self-adaptation of 1D nanostructures at the oil-water interface, which can be tailored for specific therapeutic efficacies in intestinal treatments.
Review
Agriculture, Multidisciplinary
Huiwen Wang, Qixin Zhong, Jun Lin
Summary: The use of IgY derived from hyperimmune egg yolk as a passive immune agent shows promise in combating microbial infections. However, the development of effective IgY products for humans and animals has faced challenges including stability, purification, immunogenicity, and repertoire diversity. This review provides an overview of these challenges and potential solutions, and also discusses the exploration of IgY technology in the fight against the COVID-19 pandemic.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Claire N. Schamp, Nitin Dhowlaghar, Lauren K. Hudson, Daniel W. Bryan, Qixin Zhong, Elizabeth M. Fozo, Ahmed Gaballa, Martin Wiedmann, Thomas G. Denes
Summary: Bacteriophages can be evolved to have improved abilities to control specific foodborne pathogens. In this study, researchers selected for mutant phages with improved infection kinetics in whole milk through experimental evolution. They identified two gene mutations that affected the surface charge of proteins and demonstrated that the fat content in milk is crucial for the expression of this phenotype. The findings highlight the potential of experimental evolution in developing condition-specific phage-based biocontrols in the food industry.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Andrea Nieto-Veloza, Shan Hong, Matthew Reeder, Mee-Ja Sula, Doris H. D'Souza, Qixin Zhong, Vermont P. Dia
Summary: This study investigated the protective effect of the soy peptide lunasin in an in vivo model of susceptibility to inflammatory bowel disease (IBD) and identified its potential mechanism of action in vitro. The results showed that lunasin could reduce susceptibility to inflammation and levels of proinflammatory cytokines. Lunasin exhibited anti-inflammatory properties and decreased susceptibility to IBD in genetically susceptible mice.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2023)
