Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree

Zou, Ying; Yu, Yuanshan; Cheng, Liang; Li, Lü; Peng, Shaodan; Zhou, Wei; Xu, Yujuan; Li, Jihua

doi:10.1016/j.fochx.2023.100614

Cited by 6 publications

(3 citation statements)

References 40 publications

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“…For the analysis, 4 mL of the OPA reagent was pipetted into a centrifuge tube, and 200 µL of the solution to be measured was injected into the centrifuge tube. This mixture was vortexed for 30 s and mixed well, and was then reacted for 2 min in a water bath at 35 • C. The absorbance was measured using a UV spectrophotometer (YouKe, Model UV-755B, Shanghai YouKe Scientific Instrument Co., Ltd., Shanghai, China) at 340 nm, and the difference △A between the two samples, with the addition of 200 µL of the OPA reagent and 200 µL of water as the blank sample, was taken as the net absorbance value of the free amino groups [28]. A standard curve was made with lysine, and the content of the free amino groups in the samples was calculated according to △A.…”

Section: Degree Of Grafting (Dg) Of the Cs-polysaccharide Conjugated ...mentioning

confidence: 99%

Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions

Yan,

Hu,

Gao

et al. 2024

Foods

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The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS–GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS–GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.

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Section: Degree Of Grafting (Dg) Of the Cs-polysaccharide Conjugated ...mentioning

confidence: 99%

Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions

Yan,

Hu,

Gao

et al. 2024

Foods

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“…O/W nanoemulsions were prepared by homogenizing a 5% (v/v) oil phase (MCT) with a 95% (v/v) aqueous phase according to Zou et al [25], with a slight modification. The aqueous phases required for the formation of nanoemulsions were prepared by dispersing various concentrations (0.5-8% w/v) of each emulsifier (T80, SPI, TS, and SL) in deionized water.…”

Section: Nanoemulsion Preparationmentioning

confidence: 99%

“…OEO-nanoemulsions were prepared by homogenizing a 5% (v/v) oil phase with a 95% (v/v) aqueous phase [25,31]. The aqueous phase was prepared using the same method described in Section 2.2, but there were some differences in the composition of the oil phase.…”

Section: Oeo-nanoemulsion Preparationmentioning

confidence: 99%

Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin

Zhao,

Wang,

Wang

et al. 2023

Foods

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The use of the appropriate emulsifier is essential for forming a stable nanoemulsion delivery system that can maintain the sustained release of its contents. Health concerns have prompted the search for natural biopolymers to replace traditional synthetic substances as emulsifiers. In this study, an oregano essential oil (OEO) nanoemulsion-embedding system was created using soybean protein isolate (SPI), tea saponin (TS), and soy lecithin (SL) as natural emulsifiers and then compared to a system created using a synthetic emulsifier (Tween 80). The results showed that 4% Tween 80, 1% SPI, 2% TS, and 4% SL were the optimal conditions. Subsequently, the influence of emulsifier type on nanoemulsion stability was evaluated. The results revealed that among all the nanoemulsions, the TS nanoemulsion exhibited excellent centrifugal stability, storage stability, and oxidative stability and maintained high stability and encapsulation efficiency, even under relatively extreme environmental conditions. The good stability of the TS nanoemulsion may be due to the strong electrostatic repulsion generated by TS molecules, which contain hydroxyl groups, sapogenins, and saccharides in their structures. Overall, the natural emulsifiers used in our study can form homogeneous nanoemulsions, but their effectiveness and stability differ considerably.

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Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan

Shen,

Chen,

et al. 2024

International Journal of Biological Macromolecules

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Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree

Cited by 6 publications

References 40 publications

Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions

Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions

Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin

Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan

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