Application of whey protein isolate fibrils in encapsulation and protection of β-carotene

Zhang, Chao; Fu, Yuying; Li, Zeya; Shi, Yugang; Li, Yuan; Su, Huanhuan; Li, Zhenpeng

doi:10.1016/j.foodchem.2020.128963

Cited by 75 publications

(32 citation statements)

References 37 publications

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“…The characteristic absorption peak of IHEO-reinforced WPNF-MBP NPs was diverse from those of pure IHEO and WPNF-MBP NPs. After IHEO was reinforced in the WPNF-MBP NPs, the characteristic peak of BC at 943 cm −1 disappeared, illustrating that the interaction of highly hydrophobic IHEO with WPNF-MBP’s hydrophobic amino acids ( Zhang et al, 2021 ). However, there was no absorption peak suspected of other components except IHEO and protein molecules.…”

Section: Resultsmentioning

confidence: 99%

“…Protein fibrillation is used nowadays for fabrication of protein fibrils having novel functionalities and improved structure stability. Heating the protein above 80 °C for 5–24 h at low ionic strength and acidic conditions can result in production of WPI fibrils ( Zhang et al, 2021 ), which are more suitable as delivery carriers comparing to native proteins, due to having multiple functional groups, and thus, promoting different interactions with numerous and drugs and nutrients ( Hu et al, 2020 ). Protein complexation has recently been proposed as a promising and efficient way for improving the bioavailability, chemical stability and dispersion of bioactive compounds in an aqueous environment.…”

Section: Introductionmentioning

confidence: 99%

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Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets

et al. 2022

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“…1F. The characteristic band strength of native WPI components (a main broad band of β‐Lg appeared at approximately 18 kDa) gradually decreased and showed a diffuse distribution with the increase of heating time, which was consistent with previous studies (Zhang et al ., 2021). Therefore, the WPI fibrils formation is chiefly related to the hydrolysis of β‐lactoglobulin into small peptides, which are further self‐assembled into fibrils at low pH and high temperature (Mantovani et al ., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…high aspect ratio (length/diameter)), outstanding stiffness and multiple functional groups on the surface, which can deliver nutrients or drugs (Livney, 2010). As protein fibrils, WPI fibrils have been used to encapsulate β‐carotene (Zhang et al ., 2021), and applied to deliver curcumin in combination with chitosan (Hu et al ., 2020), enhancing encapsulation efficiency and protection effect. Additionally, protein fibrils also exhibited unique metal‐binding ability (Bolisetty et al ., 2013; Shen et al ., 2017; Xiang et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Preparation of a novel and stable iron fortifier: self‐assembled iron‐whey protein isolate fibrils nanocomposites

Zeng

Leng

Yang

et al. 2022

Int J of Food Sci Tech

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Iron deficiency anaemia (IDA) is a major global public health problem and iron fortification of foods has been recognised as the most cost-effective prevention strategy. However, traditional iron fortificants are easily oxidised and have poor colloidal stability. Herein, we took advantages of whey protein-isolated (WPI) amyloid fibrils and developed a stable and effective iron-WPI fibrils (Fe-FibWPI) nanocomposite for iron fortification. Compared with native WPI, the antioxidant activity of WPI fibrils was significantly improved after 8 h incubation at 90 °C and pH 2.0. Importantly, the degree of fibrillation and fibril concentration influenced iron reducibility. Therefore, we utilised WPI fibrils as anti-oxidising nanocarriers to form Fe-FibWPI nanocomposites. The Fe-FibWPI showed high dispersibility compared with iron nanoparticles (Fe-Nano). Further, the in vitro bioavailability of iron was significantly higher in the Fe-FibWPI at various storage conditions than that in the Fe-Nano. Moreover, the iron-WPI fibrils could be processed into liquid, gel and powder forms, which will broaden their application. Fe-FibWPI nanocomposites have the potential to develop as iron fortificants in IDA management.

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“…The results showed that the alkaline condition (pH 9) achieved the half-release time of curcumin (50% release) in just 3 h due to an accelerated corrosion process compared to the neutral environment (pH 7) that provided stability to the curcumin loaded emulsion filled gels. Zhang et al ( 102 ) produced gel as a delivery system from whey protein isolate through heat gelation (24 h at 85°C) for the encapsulation of β-carotene. The encapsulation efficiency was greatly improved from 76.55 to 92.11% than that of untreated whey protein isolate.…”

Section: Gel-body Interactionsmentioning

confidence: 99%

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

2022

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Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.

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Application of whey protein isolate fibrils in encapsulation and protection of β-carotene

Cited by 75 publications

References 37 publications

Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets

Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets

Preparation of a novel and stable iron fortifier: self‐assembled iron‐whey protein isolate fibrils nanocomposites

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

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