Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions

Liu, Zhe; Lin, Dehui; Shen, Rui; Yang, Xingbin

doi:10.1016/j.foodhyd.2020.106279

Cited by 78 publications

(28 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The morphologies of BCNs, SPI, and BCNs/SPI colloidal particles with different self-assembly methods were observed by using the SEM. As displayed in Figure 1A , BCNs revealed an irregularly interconnected 3D network, which was in agreement with our results in a previous study ( 23 ). The structure of SPI showed a lamellar structure with smooth surfaces as a result of the sample treatment in SEM analysis ( Figure 1B ).…”

Section: Resultssupporting

confidence: 93%

“…There were three characteristic peaks appearing at 2θ = 14.22, 16.81, and 22.52° in the XRD profile of BCNs, suggesting that BCNs possess a typical cellulose I structure with a high crystal structure, which was in agreement with our previous result ( 38 ). The crystallinity of BCNs/SPI colloidal particles obtained via different methods shows a decreased value in comparison with that of BCNs, which was probably due to the interactions between BCNs and SPI ( 23 ). Furthermore, the crystallinity of A-BCNs/SPI colloidal particles was higher than that of S-BCNs/SPI colloidal particles, which was likely because the rough surface of fiber structures was largely covered by the SPI in the particles self-assembled by a simple complex method, confirmed by the SEM results as described earlier.…”

Section: Resultsmentioning

confidence: 95%

“…Differential scanning calorimetry (Flash DSC1, Schwerzenbach, Switzerland) was carried out for thermal analysis. About 3 mg of freeze-dried samples were placed in an aluminum pan and measured at the rate of 10°C/min over the range of 20–250°C ( 23 ).…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

et al. 2021

Self Cite

View full text Add to dashboard Cite

In this study, the anti-solvent precipitation and a simple complex method were applied for the preparation of bacterial cellulose nanofiber/soy protein isolate (BCNs/SPI) colloidal particles. Fourier transform IR (FT-IR) showed that hydrogen bonds generated in BCNs/SPI colloidal particles via the anti-solvent precipitation were stronger than those generated in BCNs/SPI colloidal particles self-assembled by a simple complex method. Meanwhile, the crystallinity, thermal stability, and contact angle of BCNs/SPI colloidal particles via the anti-solvent precipitation show an improvement in comparison with those of BCNs/SPI colloidal particles via a simple complex method. BCNs/SPI colloidal particles via the anti-solvent precipitation showed enhanced gel viscoelasticity, which was confirmed by dynamic oscillatory measurements. Furthermore, high internal phase Pickering emulsions (HIPEs) were additionally stable due to their stabilization by BCNs/SPI colloidal particles via the anti-solvent precipitation. Since then, HIPEs stabilized by BCNs/SPI colloidal particles via the anti-solvent precipitation were used for the delivery of curcumin. The curcumin-loaded HIPEs showed a good encapsulation efficiency and high 2,2-diphenyl-1-picrylhydrazyl (DPPH) removal efficiency. Additionally, the bioaccessibility of curcumin was significantly increased to 30.54% after the encapsulation using the prepared HIPEs. Therefore, it can be concluded that the anti-solvent precipitation is an effective way to assemble the polysaccharide/protein complex particles for the stabilization of HIPEs, and the prepared stable HIPEs showed a potential application in the delivery of curcumin.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 95%

See 1 more Smart Citation

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…This result might be attributed to the presence of the hydroxyl group in BPC, improving the surface hydrophobicity of the complexes by exposing the hidden hydrophobic area in the SPI ( 22 ). When the SPI/BPC ratio was 4:3 and 1:1, the contact angle of the complexes decreased to 49.0 and 39.6°, respectively, probably due to the presence of hydrophilic groups (such as OH group) carried by excessive BPCs ( 23 ). Previous results showed that the use of the particles with intermediate hydrophobicity as a stabilizer could improve the emulsion stability ( 24 ).…”

Section: Resultsmentioning

confidence: 99%

Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

Ai-ping

Wang

et al. 2021

Front. Nutr.

View full text Add to dashboard Cite

The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m2, respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.

show abstract

“…The formation of HIPPE has excellent temperature responsiveness and can remain stable during long-term storage of 60 days. Liu et al ( 15 ) developed HIPPE with 75% oil content using bacterial cellulose nanofiber/isolated soy protein (BCNs/SPI) composite colloidal particles. Compared with SPI, the rheology, crystallinity, thermal stability, and wettability of BCN/SPI colloidal particles were improved.…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles

Chi

Zhou

et al. 2021

Front. Nutr.

View full text Add to dashboard Cite

In this paper, a novel high-internal-phase Pickering emulsion (HIPPE) prepared by acid-induced self-assembly SPI gel (A/S-SPIG) was investigated. The steady-state shear test results showed that all HIPPEs were typical shear thinning emulsion, which could form stable emulsion (0.2–1.2% SPI concentration). The network structure of HIPPE stabilized by A/S-SPIG particles (0.2–1.2% SPI concentration) was continuously enhanced with increasing SPI concentration. The high concentration of SPI particles increased the crystallization temperature of the stabilized HIPPE. Meanwhile, at a concentration of 1.2%, HIPPE has the best cohesive property and stability against delamination due to weakened mobility. In conclusion, A/S-SPIG was proved excellent HIPPE stabilized particle.

show abstract

Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions

Cited by 78 publications

References 37 publications

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles

Contact Info

Product

Resources

About