Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

Ribeiro, Elisa Franco; Morell, Pere; Telis, Vânia Regina Nicoletti; Quiles, Amparo; Hernando, Isabel

doi:10.1016/j.foodhyd.2021.106839

Cited by 181 publications

(52 citation statements)

References 118 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These regulations lead to inhibiting the apoptotic signaling cascades and a beneficial impact on HDL‐cholesterol. However, garlic can be beneficial in hypercholesterolemic individuals (Ribeiro et al., 2021). The enzymes creatine kinase, lactate dehydrogenase, AST, and ALT are used in the diagnosis of myocardial infarction.…”

Section: Bioactivities Of S‐allyl Cysteine (Sac)mentioning

confidence: 99%

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

Yudhistira

Punthi

Lin

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

S‐allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti‐apoptotic, anti‐inflammatory, anti‐obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0–1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC‐containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value‐added garlic products.

show abstract

Section: Bioactivities Of S‐allyl Cysteine (Sac)mentioning

confidence: 99%

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

Yudhistira

Punthi

Lin

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The formed HIPEs gel can integrate the dual characteristics of emulsion and gel, which not only improves the stability of emulsion system but also improves the rheological properties of gel. Its unique structural and functional characteristics will have broad application prospects in the food field (Ribeiro et al ., 2021). On the one hand, emulsion gel can replace part of the fat and reduce the fat content in food.…”

Section: Resultsmentioning

confidence: 99%

“…Due to good interfacial and emulsification activities, proteins are considered high‐quality ingredients to prepare solid particles that can be subsequently used to stabilise Pickering emulsions (Shi et al ., 2020). The main protein‐based particles can be classified according to their source: plant origin (zein, kafirin, gliadin, soy and pea protein) and animal origin (gelatin, dairy protein such as whey protein, bovine lactoglobulin, bovine serum albumin, α‐lactalbumin and lactoferrin) (Ribeiro et al ., 2021). Up to now, animal protein particles used to stabilise Pickering emulsions are primarily derived from mammalian casein and whey protein (Shi et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Properties and thermal stability of Pickering high internal phase emulsion prepared by TGase cross‐linked collagen fibres

Tian

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

In this study, high internal phase emulsions (HIPEs) were prepared by algal oil and transglutaminase (TGase) cross-linked collagen fibres, and the properties and thermal stability (90 °C, 40 min) of HIPEs were also investigated. Under 1.0 wt % collagen fibres without TGase, the emulsion prepared by centrifugation could achieve an oil phase volume up to 60%, the non-centrifuged emulsion could only come up to 50% oil phase volume, however, with the addition of TGase, the HIPEs could be formed with 72% oil phase volume. The obtained HIPEs showed gel-like morphology. The droplets size of unheated HIPEs decreased as the TGase concentration increased, but the change was not significant when TGase was more than 20 U g À1 collagen fibres. The droplets size of heated HIPEs increased, but it was almost the same as the unheated samples when TGase was more than 30 U g À1 collagen fibres, suggesting good thermal stability.

show abstract

“…Regarding natural-based particles, three main typologies of stabilizers can be used, namely nanoparticles, microgels and fibrils. Examples include protein derived stabilizers, namely nanoparticles based on corn zein, and colloidal particles of kafirin and gliadin [118,[121][122][123]. Although many polysaccharides have high hydrophilic character, some can include hydrophobic side groups (e.g., beet pectin and modified starch) or even active proteins attached to the surface (e.g., gum Arabic) [120], offering potential to act as Pickering stabilizers.…”

Section: Pickering Emulsionsmentioning

confidence: 99%

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Santamaria‐Echart¹,

Fernandes²,

Silva³

et al. 2022

Natural Food Additives

View full text Add to dashboard Cite

The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

show abstract

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

Cited by 181 publications

References 118 publications

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

Properties and thermal stability of Pickering high internal phase emulsion prepared by TGase cross‐linked collagen fibres

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Contact Info

Product

Resources

About