Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

Pan, Yi; Wu, Zhengzong; Xie, Qiu‐Tao; Li, Xiaomin; Meng, Ran; Zhang, Bao; Jin, Zhengyu

doi:10.1016/j.foodhyd.2019.105347

Cited by 98 publications

(43 citation statements)

References 44 publications

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“…The antioxidant activity, total polyphenolic content (TPC) and total free amino acids (TFAA) of the powders were analyzed directly after spray drying process and after 1, 2, 3, and 4 weeks of storage at 4 °C. The DPPH and ABTS radical scavenging activity were determined according to the procedures described elsewhere [ 25 , 26 ]. Firstly, the powders were diluted in distilled water (1:100 w / v ), vortexed (5 min), then centrifuged at 14,000 rpm/min for 10 min at 20 °C (Centrifuge 5418 Eppendorf, Warsaw, Poland), and filtered through a 0.22 μm nylon membrane filter (Sigma-Aldrich, Darmstadt, Germany).…”

Section: Methodsmentioning

confidence: 99%

The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

et al. 2021

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The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.

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Section: Methodsmentioning

confidence: 99%

The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

et al. 2021

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“…The shelf life remaining of emulsification-type product was easily limited by lipid oxidation, which led to the oxidative degradation of biologically active substances. 40,41 Therefore, the oxidation wileyonlinelibrary.com/jsfa stability of Pickering emulsion prepared by ZPP loading with or without the three kinds of PMFs (sinensetin, tangeretin and nobiletin) was investigated by determining the primary oxidation products and secondary oxidation products at the storage stage. Pickering emulsions was lower than that in bulk oil during the whole storage period.…”

Section: Primary and Secondary Oxidative Productsmentioning

confidence: 99%

Zein/pullulan complex colloidal particle‐stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion

et al. 2022

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BACKGROUND: Polymethoxylated flavones (PMFs) show multiple biological functions, while their high hydrophobicity leads to a low bioaccessibility and limits their wide applications. The design of a reasonable food-grade drug delivery system is an effective strategy to improve the low bioaccessibility of PMFs. In this study, sinensetin, tangeretin and nobiletin were encapsulated in Pickering emulsions stabilized by zein/pullulan complex colloidal particles (ZPPs), and the protection effect and in vitro digestion were characterized.RESULTS: Rheological analysis revealed that ZPP-Pickering emulsion loading with PMFs maintained a strong gel-like network structure. Moreover, the ability to scavenge free radicals of PMFs was improved by the emulsion delivery system. The antioxidant activity of PMFs encapsulated in Pickering emulsion was positively correlated with the oil volume fraction (φ). ZPP-Pickering emulsion loading with PMFs can effectively delay lipid oxidation, and the φ (70%) of Pickering emulsion showed the most pronounced effects, in which the lipid hydroperoxide content and malondialdehyde content decreased by 64.3% and 38.3% after 15 days of storage, compared with the bulk oil group, respectively. The bioaccessibility of the three PMFs has been increased by ZPP-Pickering emulsion simultaneously and it presented the highest values as its φ was 50%, in which the bioaccessibility of sinensetin, tangeretin and nobiletin increased by 2.5, 3.2 and 3.9 times, compared with the bulk oil group, respectively. CONCLUSION: Pickering emulsion stabilized by ZPPs is an excellent nutrient delivery system for delivering three PMFs simultaneously and imparting functional properties to bioactive delivery systems.

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“…In comparison with the W-S-L-stabilized emulsion, the emulsion stabilized by W-L-S showed a lower peroxide value. On the one hand, the antioxidant mechanism that produced the excellent antioxidant activity of Maillard reaction products in emulsions involved scavenging and metal chelation, and the conjugates with higher DG were able to chelate transition metals and scavenge free radicals better to restrain lipid oxidation . On the other hand, the higher content of curcumin in the emulsion stabilized by W-L-S than in that stabilized by W-S-L after 14 days led to the stronger antioxidant activity due to the antioxidation of curcumin.…”

Section: Resultsmentioning

confidence: 99%

Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders

Pan

Meng

et al. 2019

J. Agric. Food Chem.

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The combined effects of succinic anhydride (SA) succinylation and linear dextrin (LD) glycation on whey protein hydrolysates (WPH) and their stabilized emulsions were evaluated. Degree of succinylation (DS), degree of glycation (DG), and degree of browning of samples suggested that a competitive displacement of reactive groups existed when WPH reacted with SA and LD in different orders. Attenuated total reflection Fourier transform infrared (ATR-FTIR) and far-UV circular dichroism (CD) indicated that the order of modification methods had a significant effect on secondary structures of WPH. Succinylation combined with glycation effectively reduced the surface hydrophobicity and increased the molecular flexibility of WPH. Meanwhile, the total free −SH content decreased, and the exposed free −SH content increased. Results of storage stability and gastrointestinal fate of the curcumin-loaded emulsion revealed that the modified WPH with higher DS was more effective for improving the curcumin bioaccessibility, while that with higher DG was more effective for enhancing the stability of the emulsion.

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Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

Cited by 98 publications

References 44 publications

The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

Zein/pullulan complex colloidal particle‐stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion

Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders

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