Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure

Jiang, Yang; Zhu, Yuzhu; Li, Feng; Du, Jinhua; Huang, Qingrong; Sun‐Waterhouse, Dongxiao; Li, Dapeng

doi:10.1016/j.ijbiomac.2020.02.164

Cited by 74 publications

(25 citation statements)

References 55 publications

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“…Zein extracted from corn, a protein with the high percentage of nonpolar amino acids (leucine, alanine, and proline) and a sub-product of the food and ethanol industry, is a natural amphiphilic polymer material, which has been extensively studied in biogels, foods, cosmetics and pharmaceutical industry [ 5 , 41 , 42 , 43 ]. As a kind of water-insoluble food-grade alcohol-soluble protein, zein can form colloidal particles through self-assembly without surface-modification when pH deviated from zein isoelectric point [ 44 ]. Besides, due to the low solubility of it in both water and oil, zein colloidal particles can be fabricated through anti-solvent precipitation.…”

Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

“…Apparently, studies have been renewed in recent years, oceans of researches reported that composite particles with higher stability could be created using biodegradable and edible materials, such as chitosan, sodium caseinate, and sodium alginate, via electrostatic adsorption [ 44 ]. In the research of J. Santos et al, food-grade sunflower O/W Pickering emulsions stabilized by xanthan gum–zein complex, which had great emulsifying and stabilizing properties, were prepared [ 45 ].…”

Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

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Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.

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Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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“…Pectin is also used as Pickering emulsion stabilizers. In a recent study, pectin extracted from hawthorn wine pomace was used as Pickering emulsion stabilizers ( Jiang et al., 2020 ). This study has demonstrated the sustainable utilization of hawthorn waste for producing value-added products.…”

Section: Processing and Utilization Of Hawthorn Pectinmentioning

confidence: 99%

Hawthorn pectin: Extraction, function and utilization

Gao

Liu³

et al. 2021

Current Research in Food Science

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: Pectin has been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and thickeners in food products. Hawthorn pectin has a higher viscosity than other foods-derived pectin such as lemon and apple pectin. It is also reported as a multifunctional fruit substance, which reduces the risk of hyperlipidemia and dyslipidemia. Therefore, hawthorn pectin is a potential resource for the development of new drugs, functional foods, and health-care products. This review symmetrically summarized the extraction methods, physiological characteristics, functional properties, and processing technologies of hawthorn pectin. It laid a foundation for the further research of hawthorn pectin and promoted the diversified utilization of hawthorn.

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“…The increased diameter indicated that the coalescence occurred in the emulsions. The reason was that under low concentration of protein particles, the increase of oil/water radio caused insufficient protein particles to absorb to the surface of the droplets, thereby increasing the surface area of oil droplets to maintain the stability (29). With the increase of protein content, higher particle density resided on the O/W interface to achieve sufficient surface coverage of all droplets (18).…”

Section: Ability Of the Proteins In The Head Of Giant Freshwater Prawn To Stabilize Emulsionsmentioning

confidence: 99%

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

Wang

et al. 2021

Front. Nutr.

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The aim of this work was to develop a food-grade emulsion that stabilized by the by-product proteins in the head of giant freshwater prawn. The physicochemical properties of protein particles were characterized, and the stability of proteins-stabilized emulsions under different environmental stresses was evaluated. Results showed that the proteins were relatively hydrophilic and preferentially resided in the aqueous phase to form oil/water emulsions. On this basis, the proteins exhibited superior ability to stabilize the emulsions, and remarkably, the emulsions stabilized by 2% proteins and 3:7 oil/water ratio efficiently resisted the freeze-thaw treatment and the change of pH (3–9), salt addition (NaCl, 50–400 mM), and storage temperatures (4–60°C). Furthermore, the emulsions showed a matched long-term stability with the existing biopolymers-stabilized emulsions. Consequently, this is the first finding of the by-product proteins in the head of giant freshwater prawn as an excellent emulsifier to stabilize emulsions, which help to improve the stability of food-grade emulsions and the added value of aquatic products.

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Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure

Cited by 74 publications

References 55 publications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Hawthorn pectin: Extraction, function and utilization

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

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