Edible oleofilms with high vegetable oil content obtained from novel soy protein isolate/gelatin/chitosan nanofiber emulgels

Tirgarian, Behraad; Farmani, Jamshid; Milani, Jafar Mohammadzadeh

doi:10.1016/j.foodhyd.2022.108082

Cited by 21 publications

(4 citation statements)

References 51 publications

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“…S2a in the SI). After this point, the interfacial tension remained relatively steady, which means that the surface concentration was in excess [30,31]. According to Fig.…”

Section: Static and Dynamic Interfacial Tensionmentioning

confidence: 91%

Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan

Tirgarian

Farmani²,

Farahmandfar³

et al. 2023

Food Biophysics

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Food-approved biopolymeric stabilizers that can construct stable emulsions, but destabilize on purpose using a specific stimulus like pH change would be of great importance to food and pharmaceutical industries (bioactive delivery). However, such edible stabilizers are reasonably rare, since they must possess superb interfacial activity (rapid, robust, and reversible adsorption at the oil/water interface) to be efficient in the stabilization of such unique systems. Herein, we report the formation of sodium caseinate (SC)-κappa-carrageenan (kC) conjugates that can offer such stabilizing ability. SC-kC conjugates were prepared by wet-heating Maillard reaction after sonication pre-treatments (400 W, 20 kHz) for 10, 20, and 30 min. The SC-kC conjugation was confirmed by Fourier transform infrared spectroscopy, CD spectra, and glycation degree (GD). With increased sonication duration, a higher GD (59.75±0.69% in 30 min) was observed, which led to an improved interfacial activity (higher adsorption quantity and rate at interface), lower particle size (<500 nm) as well as higher emulsifying activity and stability indices. It was observed that the emulsion prepared with the 30 min ultrasonic conjugate had the lowest mean droplet size (1.65±0.10 µm) and polydispersity index (0.46±0.00) along with the highest absolute zeta potential value (-35.76±0.54 mV). Furthermore, it was found that sonothermal glycation with kC empowered the SC to fabricate emulsions with excellent pH-responsive behaviors where it can be easily switched on (pH=7) and off (pH=4.5) over four cycles and remain stable with further emulsification. Therefore, unique emulsion systems with attributes desired for many applications can be fabricated by SC-kC conjugates.

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“…S2a in the SI). After this point, the interfacial tension remained relatively steady, which means that the surface concentration was in excess [30,31]. According to Fig.…”

Section: Static and Dynamic Interfacial Tensionmentioning

confidence: 91%

Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan

Tirgarian

Farmani²,

Farahmandfar³

et al. 2023

Food Biophysics

Self Cite

View full text Add to dashboard Cite

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“…Moreover, in the FTIR spectra, the amide-I section (1600− 1700 cm −1 ) exhibited the highest absorption, representing the C�O stretching vibration, regarded as much more sensitive regarding protein stability and aggregation. 39 Quantitative analysis using a Gaussian function multipeak fit, which provides a numerically relative amount of secondary structure, is shown in Figure 4. Generally, by taking into account the αhelix's superior stability and its relative abundance, the state of the protein structure is evaluated.…”

Section: Acs Foodmentioning

confidence: 99%

Enhancing the Shelf Life of Tilapia Surimi with Mosambi Peel Extract: Protection against Oxidative, Structural, and Textural Degradation during Frozen Storage

Sharma,

Majumdar,

Mehta

et al. 2024

ACS Food Sci. Technol.

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This work evaluated the influence of mosambi peel extract (MPE) on the stability of tilapia surimi properties during frozen preservation at −20 °C for 180 days. The findings revealed that 0.60% MPE-fortified surimi enhanced protein solubility, water-holding capacity, Ca 2+ -ATPase activity, and sulfhydryl content while reducing the total carbonyls and surface hydrophobicity compared to those of the control group treated with synthetic cryoprotectants, suggesting that MPE effectively countered protein denaturation and oxidation during storage. Furthermore, MPE slowed down the increase in total volatile basic nitrogen (TVBN) and protein degradation index, as evidenced by higher intensities of myosin heavy chain (MHC) and actin in sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) analysis. MPE also exhibited antioxidant properties, limiting the peroxide value (PV) and thiobarbituric acid content (TBA). Fourier-transform infrared spectroscopy (FTIR) results indicated that MPE enhanced the stability of α-helices and β-sheets, improving gel and textural properties. Consequently, 0.60% MPE has the potential as a natural additive to replace synthetic cryoprotectants, ensuring the oxidative stability of tilapia surimi while enriching it with bioactive compounds.

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“…The variation in pH values is believed to stem from the differences in the components used in the oleogel formulation. The determination of color values for petroleum jelly is A PdI between 0-1 indicates a homogeneous and more stable system, while PdI >1 indicates high multiple distribution and instability (Tirgarian et al, 2023), suggesting that the oleogel has a homogeneous structure. Oleogel syneresis, observed with the separation of liquid from the gel, leads to an unstable formulation (Huri et al, 2013).…”

Section: Characteristics Of the Oleogelmentioning

confidence: 99%

The effects of incorporating oleogel on properties of model system emulsions

Çalişkan,

Yüncü-Boyaci,

Serdaroğlu

2024

Food Life

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This study aimed to emphasize the utilization of oleogel containing chitosan and pomegranate seed oil as a replacer for beef fat in model system meat emulsions. For this purpose, beef fat was replaced with oleogel at levels of 0% (C), 50% (OG50), 75% (OG75), and 100% (OG100). The chemical composition, technological quality, microstructure, and oxidative changes of the meat emulsions were investigated. The incorporation of oleogel in meat emulsions effectively reduced saturated fatty acids and cholesterol levels while showing significant increases in polyunsaturated fatty acids. Additionally, the reformulation process exhibited promising outcomes in enhancing n-3 content. On the other hand, replacing beef fat with more than 50% oleogel led to a decrease in the emulsion stabilities of the meat emulsions.Despite causing changes in color and texture, the inclusion of oleogel proved effective in enhancing oxidative stability. The highest TBAR value was found in control treatment throughout storage. Furthermore, scanned electron microscope images of the products exhibited a more organized structure in reformulated samples. The comprehensive findings indicate that integrating oleogels into meat emulsion formulations can effectively contribute to achieving a healthier lipid profile, along with favorable textural, nutritional, and oxidative qualities.

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Edible oleofilms with high vegetable oil content obtained from novel soy protein isolate/gelatin/chitosan nanofiber emulgels

Cited by 21 publications

References 51 publications

Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan

Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan

Enhancing the Shelf Life of Tilapia Surimi with Mosambi Peel Extract: Protection against Oxidative, Structural, and Textural Degradation during Frozen Storage

The effects of incorporating oleogel on properties of model system emulsions

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