Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial

Yi, Fengping; Wu, Kaiwen; Yu, Genfa; Su, Chang

doi:10.1016/j.colsurfb.2021.111954

Cited by 37 publications

(19 citation statements)

References 31 publications

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“…3). The absorption peaks of 1712, 1610 and 1030 cm −1 were characteristic of TA, and the peak at 1600–1700 cm −1 was the amide I band of SPI 5,28 . After TA was added, the 1600–1700 cm −1 changed to a wide peak and the 1030 cm −1 peak appeared.…”

Section: Resultsmentioning

confidence: 99%

“…Curcumin, ellagic acid and coenzyme Q10 are hydrophobic compounds that have been successfully loaded into protein through non‐covalent bonds, with increased solubility 2‐4 . Polyphenols, especially soluble phenolic acids such as gallic acid, tannic acid (TA), tea polyphenol, and other polyphenol from plants, could be loaded by both covalent and non‐covalent bonding under different pH conditions 5‐8 . Additionally, the aroma compounds, which are easily metamorphized for prolonged storage time, high temperature or strong light conditions, could be protected by soy protein through emulsification and encapsulation 9,10 …”

Section: Introductionmentioning

confidence: 99%

“…[2][3][4] Polyphenols, especially soluble phenolic acids such as gallic acid, tannic acid (TA), tea polyphenol, and other polyphenol from plants, could be loaded by both covalent and non-covalent bonding under different pH conditions. [5][6][7][8] Additionally, the aroma compounds, which are easily metamorphized for prolonged storage time, high temperature or strong light conditions, could be protected by soy protein through emulsification and encapsulation. 9,10 Fortunately, scientists have studied the prevention of deterioration from aroma products for decades and micro-and nanocapsules are the most popular.…”

Section: Introductionmentioning

confidence: 99%

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Hydrogen bond‐driven assembly of coral‐like soy protein isolate–tannic acid microcomplex for encapsulation of limonene

Kang

et al. 2022

J Sci Food Agric

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BACKGROUND The encapsulation of flavor and aroma compounds has great potential in foods, while effective preparation in the food industry is still a great challenge. Inspired by leather tanning, tannic acid (TA) was used for deep crosslinking through hydrogen bond‐driven assembly on soy protein isolate for encapsulating limonene with a high loading ratio. RESULTS The added TA changed the protein structure and formed a limonene‐loaded microcomplex. The morphology of these microcomplexes changed from smooth to rough, followed by the formation of smooth nanoparticle aggregates, by changing the amount of TA. The encapsulation efficiency and loading ratio were increased from 0.78% and 4.30% to 59.32% and 45.78% after increasing TA from 1.875 to 60 mg mL−1. The result of confocal laser scanning microscopy indicated that limonene is evenly distributed in microcomplexes. Additionally, the results of thermal stability demonstrated protection of limonene by soy protein–tannic acid microcomplex. CONCLUSION It is suggested that the added TA improved the encapsulation efficiency and loading ratio. Limonene is loaded in the complex in two ways. The present research provides a new and easy path for the preparation of the non‐thermal soy protein aroma carrier. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Hydrogen bond‐driven assembly of coral‐like soy protein isolate–tannic acid microcomplex for encapsulation of limonene

Kang

et al. 2022

J Sci Food Agric

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“…The interaction of phenolics with proteins could increase the surface hydrophobicity of the complex, altering its rheological properties and stability, allowing a ternary complex to be formed by selecting suitable raw materials to improve the stability of composite emulsions. 5 Yi et al 6 employed a covalent crosslinking approach to generate a Pickering emulsion to preserve lipophilic functional foods by combining soybean isolate with gallic acid. Furthermore, the fraction with unique gallic acid content had some antibacterial potential without adding preservatives.…”

Section: Introductionmentioning

confidence: 99%

Effect of phenolic compounds and hydroxyl content on the physicochemical properties of pine nut oil Pickering emulsions

et al. 2022

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BACKGROUND For decades, pine nut oil Pickering emulsions have been stabilized using a covalent composite of two phenolic chemicals (tannic acid, TA; and gallic acid, GA) and whey protein isolate (WPI) following alkali treatment. Based on covalent composite particles being excellent sources of high‐quality stabilizers, this research explored the influence of phenolic addition and hydroxyl content on stability, rheological parameters and characterization of Pickering emulsions. RESULTS Tannic acid was more effective in reducing the average particle size of the emulsion, which decreased from 479.4 ± 2.1 nm without addition to between 187.6 ± 5.9 and 368.2 ± 16.8 nm (P < 0.05). The potential values of all the emulsions were between −30 and −50 mV (except for the gallic acid addition of 2.5 g kg−1). When the phenolic addition was 7.5 g kg−1, emulsions demonstrated the best emulsification ability. Pickering emulsion stabilized by WPI‐TA and WPI‐GA particles were successfully generated, according to confocal laser scanning microscopy. Rheological results showed that the increase of phenolic addition contributed to larger elastic modulus (G′), viscosity modulus (G″) and viscosity of emulsions, which was beneficial to the stability of emulsions. CONCLUSION Both phenolic compounds significantly improved the physicochemical stability of the emulsions (P < 0.05) and their oxidative stability. Covalently crosslinking phenolic compounds to proteins is a better method to prepare stable emulsions. It is more prominent that TA shows a more significant improvement in emulsion stability due to the number of hydroxyl groups it can provide. This research might serve as a theoretical foundation for enhancing the quality of pine nut oil‐related products. © 2022 Society of Chemical Industry.

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“…Liu and Tang confirmed that soy protein nanoparticles (0.5–6.0%, w/w) could formulate Pickering emulsions with properties tailored by changing the concentration and emulsification process ( 19 ). Yi et al found that the combined use of soy protein isolate (20 mg/mL) and gallic acid (0.5–1.5 mg/mL) as the Pickering stabilizers contributed to great stability, excellent anti-oxidant, and antimicrobial abilities ( 20 ). Most recently, Wong et al demonstrated the preparation of highly stable yet uniform red palm olein-in-water Pickering emulsions using cellulose nanocrystals-soy protein isolate (1.0%:1.0%, w/w) nanoconjugates as the food-based stabilizer ( 21 ).…”

Section: Introductionmentioning

confidence: 99%

In vitro Digestion and Swelling Kinetics of Thymoquinone-Loaded Pickering Emulsions Incorporated in Alginate-Chitosan Hydrogel Beads

et al. 2021

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The present work aimed to investigate the swelling behavior, in vitro digestion, and release of a hydrophobic bioactive compound, thymoquinone (TQ), loaded in Pickering emulsion incorporated in alginate-chitosan hydrogel beads using a simulated gastrointestinal model. In this study, oil-in-water Pickering emulsions of uniform micron droplet sizes were formulated using 20% red palm olein and 0.5% (w/v) cellulose nanocrystals-soy protein isolate (CNC/SPI) complex followed by encapsulation within beads. FT-IR was used to characterize the bonding between the alginate, chitosan, and Pickering emulsion. 2% (w/v) alginate-1% (w/v) chitosan hydrogel beads were found to be spherical with higher stability against structural deformation. The alginate-chitosan beads displayed excellent stability in simulated gastric fluid (SGF) with a low water uptake of ~19%. The hydrogel beads demonstrated a high swelling degree (85%) with a superior water uptake capacity of ~593% during intestinal digestion in simulated intestinal fluid (SIF). After exposure to SIF, the microstructure transformation was observed, causing erosion and degradation of alginate/chitosan wall materials. The release profile of TQ up to 83% was achieved in intestinal digestion, and the release behavior was dominated by diffusion via the bead swelling process. These results provided useful insight into the design of food-grade colloidal delivery systems using protein-polysaccharide complex-stabilized Pickering emulsions incorporated in alginate-chitosan hydrogel beads.

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Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial

Cited by 37 publications

References 31 publications

Hydrogen bond‐driven assembly of coral‐like soy protein isolate–tannic acid microcomplex for encapsulation of limonene

Hydrogen bond‐driven assembly of coral‐like soy protein isolate–tannic acid microcomplex for encapsulation of limonene

Effect of phenolic compounds and hydroxyl content on the physicochemical properties of pine nut oil Pickering emulsions

In vitro Digestion and Swelling Kinetics of Thymoquinone-Loaded Pickering Emulsions Incorporated in Alginate-Chitosan Hydrogel Beads

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