Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene

Brito‐Oliveira, Thais C.; Cazado, Camila P. S.; Cavini, Ana Clara M.; Santos, Lorena M.F.; Moraes, Izabel Cristina Freitas; Pinho, Samantha C.

doi:10.1016/j.lwt.2021.112677

Cited by 9 publications

(2 citation statements)

References 41 publications

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“…The cold-set NaCl-induced gelation of the continuous phase of the emulsion also prevented the degradation of β-carotene encapsulated in solid lipid particle-filled gel composed of soy protein and locust bean gum. After 30 days of storage, the emulsion-filled gel retained about 90% of the encapsulated β-carotene, while solid lipid particles retained only 57% [ 182 ]. In addition to gelation, the type of coagulant (CaCl 2 , GDL, and transglutaminase—MTGase) and homogenization process (ultrasound or mechanical) modulated the β-carotene bioaccessibility encapsulated in emulsion-filled gels based on soy protein.…”

Section: Designing Plant Protein-based Carriersmentioning

confidence: 99%

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Gomes

Sobral

2021

Molecules

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The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.

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Section: Designing Plant Protein-based Carriersmentioning

confidence: 99%

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Gomes

Sobral

2021

Molecules

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“…Usually, SPI gel formation methods are mainly divided into heat-induced gel and cold-set gel. SPI cold-set gel not only plays a role in traditional food processing (Chiba tofu) [ 4 ], but also shows good application characteristics in drug delivery (beta-carotene) [ 5 ]. Therefore, SPI cold-set gel has attracted more and more attention recently.…”

Section: Introductionmentioning

confidence: 99%

Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding

Wang,

Yu,

Ren

et al. 2024

Gels

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In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0–0.30%) on the gel properties and freeze–thaw stability of soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, and rheology revealed that CG promoted the formation of SPI-CG cold-set gel dense three-dimensional network structures and increased gel network cross-linking sites. As visually demonstrated by microstructure observations, CG contributed to the formation of stable SPI-CG cold-set gels with uniform and compact network structures. The dense gel network formation was caused when the proportion of disulfide bonds in the intermolecular interaction of SPI-CG cold-set gels increased, and the particle size and zeta potential of SPI-CG aggregates increased. SG20 (0.20% CG) had the densest gel network in all samples. It effectively hindered the migration and flow of water, which decreased the damage of freezing to the gel network. Therefore, SG20 exhibited excellent gel strength, water holding capacity, freeze–thaw stability, and steaming stability. This was beneficial for the gel having a good quality after freeze–thaw, which provided a valuable reference for the development of freeze–thaw-resistant SPI cold-set gel products.

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Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl₂ and transglutaminase

Yanchemeh

Varidi

Razavi

et al. 2022

Food Science & Nutrition

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Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl2 and transglutaminase. Food Science & Nutrition, https://doi.org/10.1002/fsn3.3158. The above article, published online on December 8, 2022 in Wiley Online Library (https://wileyonlinelibrary.com), has been retracted by agreement between the journal Editor in Chief Y. Martin Lo, and Wiley Periodicals LLC. The retraction has been agreed upon due to an error in which the incorrect version of the article was published.

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Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene

Cited by 9 publications

References 41 publications

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding

Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl₂ and transglutaminase

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Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene

Cited by 9 publications

References 41 publications

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding

Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl2 and transglutaminase

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Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl₂ and transglutaminase