Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability

Mu, Jingyi; Hu, Rongsuo; Tang, Yumei; Dong, Wenjiang; Zhang, Zhenzhen

doi:10.1016/j.ijbiomac.2023.128064

Cited by 9 publications

(2 citation statements)

References 49 publications

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“…The amide I band serves as a critical indicator for assessing protein secondary structure, particularly highlighting α-helix structures (1650 to 1658 cm −1 ) and random coils (1640 to 1650 cm −1 ) [ 28 , 29 ]. At 1666 cm −1 , an absorption peak indicative of the stretching vibration of the C=O bond could be identified, while the peak at 1404 cm −1 could be attributable to both the bending vibration of the N–H bond and the stretching vibration of the C–N bond.…”

Section: Resultsmentioning

confidence: 99%

Response Surface Methodology (RSM) for Optimizing Protein Extraction from Housefly (Musca domestica) Larvae Fed with Toad and Its Structural Characterization

Miao,

Yu,

Cheng

et al. 2024

Molecules

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With the global population on the rise, an escalating interest exists in environmentally sustainable and friendly protein sources. Insects have emerged as multifaceted resources, viewed not only as potential food items, but also as sources of traditional medicines and proteins. This study utilized response surface methodology (RSM) to ascertain the optimal extraction conditions for proteins from Musca domestica used in toad feeding, denoted as MDPs-T. The yield of MDPs-T was elevated to 18.3% ± 0.2% under these optimized conditions. Subsequently, the particle size, ζ-potentials, and structures of MDPs-T were analyzed and compared with the proteins derived from Musca domestica fed on a normal diet (MDPs-ND). This comparative analysis utilized a range of advanced techniques, involving UV spectroscopy, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), high-performance gel permeation chromatography (HPGPC), and scanning electron microscopy (SEM). The outcomes have revealed a marginal disparity in the physical and chemical properties between MDPs-T and MDPs-ND. Derosination led to a reduction in the particle size of the MDPs by 10.98% to 62.81%. MDPs-T exhibited a higher proportion of low-molecular-weight components relative to MDPs-ND. Additionally, in a comparative analysis of amino acids, MDPs-T displayed a greater abundance of essential and total amino acids relative to MDPs-ND. Consequently, MDPs-T holds potential as a valuable food supplement for human consumption or as a nutrient-rich feed supplement for animals.

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Section: Resultsmentioning

confidence: 99%

Response Surface Methodology (RSM) for Optimizing Protein Extraction from Housefly (Musca domestica) Larvae Fed with Toad and Its Structural Characterization

Miao,

Yu,

Cheng

et al. 2024

Molecules

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“…These preparations were added to mixtures and agglomerates. The presence free fat on the surface of the particles is an undesirable effect and reduces the durability of the microcapsules [41,45,46]. The fat contained in the powder particles includes the following fractions: free surface fat, free internal fat, and encapsulated fat [37].…”

Section: Influence Of Storage On Content Of Fatty Acids Extracted Fro...mentioning

confidence: 99%

The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas

Ostrowska-Ligęza,

Wirkowska-Wojdyła,

Brzezińska

et al. 2024

Applied Sciences

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Agglomeration is a technological process that is widely applied to obtain powdered products with the appropriate shape and particle size and different physical characteristics and stabilities. The purpose of this research was to study the influences of the composition and storage of powdered infant formulas on their thermal behaviours, as analysed by differential scanning calorimetry (DSC); fatty acid compositions, as determined by gas chromatography; and water activity and water content. This study investigated the influence of the storage time (six months) at temperatures of 20–22 °C and air humidities of 42–45% on powder mixtures and agglomerates. The isotherms of the agglomerates presented a shape and course similar to those of the isotherms of the mixtures from which they were obtained. The agglomeration process affected the stability of the fatty acids in the stored powdered infant formulas. The composition of the fatty acids changed during the storage process. The thermal properties of the powdered infant formulas were not significantly influenced by agglomeration. The compositions of the mixtures and agglomerates influenced the shape and course of the DSC diagrams. Using the DSC method, it was determined whether the fat was a natural component of the powder or it was added in the form of fatty acid preparations. Differences were observed between the shape and course of the DSC curves (heating and cooling) obtained for fresh and 6-month-stored mixtures and agglomerates.

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Enhanced physicochemical properties and riboflavin delivery ability of soy isolate protein/sugar beet pectin composite freeze-dried gels prepared by double crosslinking strategy

Cao,

Li,

Yang

2025

Carbohydrate Polymers

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Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability

Cited by 9 publications

References 49 publications

Response Surface Methodology (RSM) for Optimizing Protein Extraction from Housefly (Musca domestica) Larvae Fed with Toad and Its Structural Characterization

Response Surface Methodology (RSM) for Optimizing Protein Extraction from Housefly (Musca domestica) Larvae Fed with Toad and Its Structural Characterization

The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas

Enhanced physicochemical properties and riboflavin delivery ability of soy isolate protein/sugar beet pectin composite freeze-dried gels prepared by double crosslinking strategy

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