The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate

Xu, Duoxia; Zheng, Boyan; Che, Yixin; Liu, Guorong; Yuan, Yingmao; Wang, Shaojia

doi:10.3389/fnut.2020.543421

Cited by 19 publications

(15 citation statements)

References 44 publications

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“…A reinforcement of the flocculation of the TWIPNPEs was verified with the increase of ionic strengths, especially above 200 mmol/L. This is consistent with a previous report about the flocculated network due to the increase in ionic strengths ( 46 ). The formation of a gel-like network in TWIPNPEs was certainly due to relate with ionic strengths in this study.…”

Section: Resultssupporting

confidence: 92%

Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength

Ren

Chen²,

Zhang³

et al. 2022

Front. Nutr.

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Tea water-insoluble protein nanoparticles (TWIPNs) can be applied to stabilize Pickering emulsions. However, the effect of ionic strength (0–400 mmol/L) on the characteristics of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) including volume-averaged particle size (d4,3), zeta potential, microstructure and rheological properties is still unclear. Therefore, this work researched the effect of ionic strength on the characteristics of TWIPNPEs. The d4,3 of TWIPNPEs in the aquatic phase increased with the increase in ionic strength (0–400 mmol/L), which was higher than that in the SDS phase. Furthermore, the flocculation index of TWIPNPEs significantly (P < 0.05) increased from 24.48 to 152.92% with the increase in ionic strength. This could be verified from the microstructure observation. These results indicated that ionic strength could promote the flocculation of TWIPNPEs. Besides, the absolute values of zeta potential under different ionic strengths were above 40 mV in favor of the stabilization of TWIPNPEs. The viscosity of TWIPNPEs as a pseudoplastic fluid became thin when shear rate increased from 0.1 to 100 s−1. The viscoelasticity of TWIPNPEs increased with increasing ionic strength to make TWIPNPEs form a gel-like Pickering emulsion. the possible mechanism of flocculation stability of TWIPNPEs under different ionic strengths was propose. TWIPNs adsorbed to the oil-water interface would prompt flocculation between different emulsion droplets under the high ionic strength to form gel-like behavior verified by CLSM. These results on the characteristics of TWIPNPEs in a wide ionic strength range would provide the theoretical basis for applying Pickering emulsions stabilized by plant proteins in the food industry.

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Section: Resultssupporting

confidence: 92%

Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength

Ren

Chen²,

Zhang³

et al. 2022

Front. Nutr.

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“…Moreover, MRPs possess lots of beneficial biological and therapeutic activities, such as anticancer [5], antioxidant [3], and anti-obesity [6] activities. However, MRPs are sensitivity to some environmental factors, such as pH, high temperature, oxidation, enzymes, metal ions, and light [7,8]. Therefore, MRPs exhibit instability, degradation,…”

Section: Introductionmentioning

confidence: 99%

Monascus Red Pigment Liposomes: Microstructural Characteristics, Stability, and Anticancer Activity

Peng

Zhu

Lai

et al. 2023

Foods

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Monascus red pigments (MRPs), which are a kind of natural colorant produced by Monascus spp., are widely used in the food and health supplements industry but are not very stable during processing and storage. Thus, MRPs were embedded into liposome membranes using a thin-film ultrasonic method to improve stability in this study. Monascus red pigments liposomes (MRPL) exhibited spherical unilamellar vesicles (UV) with particle size, polydispersity indexes (PDI), and zeta potential of 20–200 nm, 0.362 ± 0.023, and −42.37 ± 0.21 mV, respectively. pH, thermal, light, metal ion, storage, and in vitro simulated gastrointestinal digestion stability revealed that, compared with free MRPs, liposomes embedding significantly enhanced the stability of MRPs when exposed to adverse environmental conditions. Furthermore, anticancer assay suggested that MRPL exhibited a stronger inhibitory effect on MKN-28 cells by damaging the integrity of cells, with the IC50 value at 0.57 mg/mL. Overall, MRPLs possess stronger stability in external environment and in vitro simulated digestion with greater anticancer activity, indicating that MRPLs have the potential for promising application in the functional foods and pharmaceutical industries.

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“…The sample information was obtained by scanning every 150 s at 25°C. Subsequently, the RheoSoft Master software was used to calculate the solid-liquid equilibrium balance (SLB) values, elasticity index (EI), and the macroscopic viscosity index (MVI) ( 26 ).…”

Section: Methodsmentioning

confidence: 99%

“…An optical micro-rheometer (Rheolaser Master, Formulaction Instrument Co., Ltd., France) was used to obtain the mean square displacement (MSD) of the emulsion. The sample information was obtained by scanning every 150 s at 25 • C. Subsequently, the RheoSoft Master software was used to calculate the solid-liquid equilibrium balance (SLB) values, elasticity index (EI), and the macroscopic viscosity index (MVI) (26).…”

Section: Determination Of Microrheological Propertiesmentioning

confidence: 99%

Effects of M/G Ratios of Sodium Alginate on Physicochemical Stability and Calcium Release Behavior of Pickering Emulsion Stabilized by Calcium Carbonate

et al. 2022

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The gel properties of sodium alginate (SA) have been revealed to be strongly correlated with its ratio of D-mannuronate to L-guluronate (M/G ratio). Herein, we focused on SA with different M/G ratios to conduct an in-depth study on the effect of the M/G ratio difference on physicochemical stability and calcium release behavior of the Pickering emulsion stabilized by calcium carbonate (CaCO3). The oil phase was added to the aqueous phase, prepared by SA with different M/G ratios (2.23, 0.89, and 0.56) and CaCO3, for one-step shearing to obtain the E1, E2, and E3 emulsions, respectively. The results of the particle size, microstructure, long-term stability, rheological, and microrheological properties of the emulsions showed that the E3 emulsion, prepared by SA with a smaller M/G ratio, had a smaller particle size and has remained in a flow condition during the long-term storage, while the E1 and E2 emulsions had a gelation behavior and a stronger viscoelasticity. Moreover, the emulsion, as a liquid calcium supplement, is not only convenient for oral intake while meeting the calcium needs of the body, but also controls the release of Ca2+. The calcium release of the emulsions in a simulated gastric environment demonstrated that the calcium release ratio increased with the decrease of SA concentration, with the increase of M/G ratio, and with the decrease of oil phase volume.

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The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate

Cited by 19 publications

References 44 publications

Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength

Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength

Monascus Red Pigment Liposomes: Microstructural Characteristics, Stability, and Anticancer Activity

Effects of M/G Ratios of Sodium Alginate on Physicochemical Stability and Calcium Release Behavior of Pickering Emulsion Stabilized by Calcium Carbonate

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