Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

Wang, Lechuan; Zhang, Hong; Li, Hanyu; Zhang, Huajiang; Chi, Yujie; Xia, Ning; Li, Zhenshun; Jiang, Longwei; Zhang, Xiaonan; Rayan, Ahmed M.

doi:10.1016/j.foodchem.2022.133055

Cited by 76 publications

(19 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The method of Wang et al [ 7 ] was referenced and slightly modified. The native and esterified protein samples were dissolved in deionized water, and the ζ-potentials of different protein dispersions (1 mg/mL) at pH 3–11 were determined using a Zetasizer Nano ZS90 instrument (Malvern Instruments Ltd., Worcestershire, UK).…”

Section: Methodsmentioning

confidence: 99%

“…Until recently, changing the protein pI by chemical modification has been considered an effective method to improve the solubility of protein near the original pI [ 6 , 7 , 8 ]. The esterification reaction has blocked the carboxyl groups of the protein, so that the net positive charge of the protein increases, along with the pI, thereby causing a higher solubility of the protein in a low-pH range.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions

Wang

Yi²,

et al. 2023

Molecules

View full text Add to dashboard Cite

Soy protein isolate (SPI), including β-conglycinin (7S) and glycinin (11S), generally have low solubility under weakly acidic conditions due to the pH closed to their isoelectric points (pIs), which has limited their application in acidic emulsions. Changing protein pI through modification by esterification could be a feasible way to solve this problem. This study aimed to obtain stable nano-emulsion with antibacterial properties under weakly acidic conditions by changing the pI of soy protein emulsifiers. Herein, the esterified soy protein isolate (MSPI), esterified β-conglycinin (M7S), and esterified glycinin (M11S) proteins were prepared. Then, pI, turbidimetric titration, Fourier transform infrared (FTIR) spectra, intrinsic fluorescence spectra, and emulsifying capacity of esterified protein were discussed. The droplet size, the ζ-potential, the stability, and the antibacterial properties of the esterified protein nano-emulsion were analyzed. The results revealed that the esterified proteins MSPI, M7S, and M11S had pIs, which were measured by ζ-potentials, as pH 10.4, 10.3, and 9.0, respectively, as compared to native proteins. All esterified-protein nano-emulsion samples showed a small mean particle size and good stability under weakly acidic conditions (pH 5.0), which was near the original pI of the soy protein. Moreover, the antibacterial experiments showed that the esterified protein-based nano-emulsion had an inhibitory effect on bacteria at pH 5.0.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions

Wang

Yi²,

et al. 2023

Molecules

View full text Add to dashboard Cite

show abstract

“…(3) The structuring agent mainly refers to the material unable to adsorb onto interface but rather relies on matrix formation, which enhance the 3D reticular structure in the bulk, which are advantageous to bridge, connect, and immobilization the different droplets more compactly. According to their action mechanism, the emulsifying stabilizers can be divided into traditional emulsifiers (mainly relying on good amphiphilic properties) (such as surfactant, mixed emulsifier, conjugated emulsifier, and multi-layer emulsifier) ( Figure 4 A–D) [ 17 , 20 , 21 , 24 ]; Pickering-type emulsifiers (mainly relying on the partial wettability of particles and relatively structural integrity to achieve the irreversible interface adsorption) (such as micro/nanoparticles, which can exist in various forms, e.g., fibers, spherical, microgels, nanogels fibrils, and hollow nanoparticles) ( Figure 4 E–I) [ 13 , 33 , 35 , 39 , 43 , 44 , 53 ]; and structural agents ( Figure 4 J). Moreover, irrespective of their type, emulsifying stabilizers should exhibit appropriate particle sizes, morphological characteristics, and amphiphilicity to ensure that they stabilize the internal phase and help to preserve its structural stability in the continuous phase [ 4 ].…”

Section: Applications On the Interface Structure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

View full text Add to dashboard Cite

The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

show abstract

“…Renewable, degradable, green, safe, and cheap materials that can irreversibly adsorb at the O/W interface have been regarded as excellent candidates for the preparation of HIPPEs in recent years. Biopolymer-based renewable and biocompatible particles, like protein, polysaccharide, polyphenol particles, and their complex are rapidly developed for stabilizing HIPPEs. , Unfortunately, most of these compounds need to be modified to be used to stabilize the robust HIPPEs due to their drawbacks in wettability and solubility . Recently, protein/polysaccharide complex particles have been widely studied to stabilize the HIPPEs .…”

Section: Introductionmentioning

confidence: 99%

Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing

Li,

Yin,

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

Cited by 76 publications

References 38 publications

Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions

Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions

Progress in the Application of Food-Grade Emulsions

Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing

Contact Info

Product

Resources

About