Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion.

The Glycerol monolaurate (GML) oleogel was induced using Camellia oil by slowly raising the temp to the melting point (MP) of GML. Whey protein isolate (WPI) solution with different ratios was composited with GML oleogel by emulsion template methods, forming dense spines and honeycomb-like networks and impressed with an adjustable composite structure. Textural results showed that compared with single GML-based oleogels, the GML/WPI composite oleogels had the advantages of high hardness and molding, and structural stability. The composite oleogels had moderate thermal stability and maximal oil binding (96.36%). In particular, as up to 6 wt% GML/WPI, its modulus apparent viscosity was significantly increased in rheology and similar to commercial fats. Moreover, it achieved the highest release of FFA (64.07%) and the synergy provided a lipase substrate and reduced the body's burden. The resulting composite oleogel also showed intermolecular hydrogen bonding and van der Waals force interactions. These findings further enlarge the application in the plant and animal-based combined of fat substitutes, delivery of bioactive molecules, etc., with the desired physical and functional properties according to different proportions.

Fabrication of curcumin-loaded oleogels using camellia oil bodies and gum arabic/chitosan coatings for controlled release applications.

This study has explored the potential of plant-derived oil bodies (OBs)-based oleogels as novel drug delivery systems for in vitro release under simulated physiological conditions. To obtain stable OBs-based oleogels, gum arabic (GA) and chitosan (CH) were coated onto the curcumin-loaded OBs using an electrostatic deposition technique, followed by 2,3,4-trihydroxybenzaldehyde (TB) induced Schiff-base cross-linking. Microstructural analyses indicated successful encapsulation of curcumin into the hydrophobic domain of the OBs through a pH-driven method combined with ultrasound treatment. The curcumin encapsulation efficiency of OBs increased up to 83.65 % and 92.18 % when GA and GA-CH coatings were applied, respectively, compared to uncoated OBs (63.47 %). In addition, GA-CH coatings retained the structural integrity of oleogel droplets with superior oil-holding capacity (99.07 %), while TB addition induced interconnected 3D-network structures with excellent gel strength (≥4.8 × 105 Pa) and thermal stability (≥80 °C). GA-CH coated oleogels appeared to provide the best protection for loaded bioactive against UV irradiation and high temperature-induced degradation during long-term storage. The combination of biopolymer coatings and TB-induced Schiff-base cross-linking synergistically hindered the simulated gastric degradability of oleogels, releasing only 23.35 %, 12.46 % and 7.19 % of curcumin by GA, GA-CH and GA-CH-TB stabilized oleogels, respectively, while also resulting in sustained release effects during intestinal conditions.

Recent advances in the extraction, chemical composition, therapeutic potential, and delivery of cardamom phytochemicals.

Dietary phytochemicals including plant-derived alkaloids, carotenoids, organosulfur compounds, phenolics, and phytosterols, are health-promoting bioactive compounds that help in the prevention and mitigation of chronic diseases and microbial infections beyond basic nutrition supply. This article covers recent advances in the extraction, chemical composition, therapeutic potential (nutraceutical and antimicrobial), and delivery of black and green cardamom-derived phytochemicals. In recent years, advance extraction techniques (e.g., enzyme- assisted-, instant controlled pressure drop-, microwave- assisted-, pressurized liquid-, sub- critical-, supercritical fluid-, and ultrasound-assisted extractions) have been applied to obtain phytochemicals from cardamom. The bioactive constituents identification techniques, specifically GC-MS analysis revealed that 1,8-cineole and α-terpinyl acetate were the principle bioactive components in black and green cardamom. Regarding therapeutic potential, research findings have indicated desirable health properties of cardamom phytochemicals, including antioxidant-, anti-hypercholesterolemic, anti-platelet aggregation, anti-hypertensive, and gastro-protective effects. Moreover, antimicrobial investigations revealed that cardamom phytochemicals effectively inhibited growth of pathogenic microorganisms (bacteria and fungi), biofilm formation inhibition (Gram-negative and Gram-positive bacteria) and bacterial quorum sensing inhibition. Encapsulation and delivery vehicles, including microcapsules, nanoparticles, nanostructured lipid carriers, and nanoliposomes were effective strategies to enhance their stability, bioavailability and bioefficacy. In conclusion, cardamom phytochemicals had promising therapeutic potentials (antioxidant and antimicrobial) due to polyphenols, thus could be used as functional additive to increase shelf life, inhibit oxidative rancidity and confer pleasant aroma to commercial edibles as well as mitigate oxidative stress and lifestyle related chronic diseases (e.g., cardiovascular and gastrointestinal diseases). A future perspective concerning the fabrication of functional foods, nutraceuticals and antibiotics to promote cardamom phytochemicals applications as biotherapeutic agents at large-scale requires thorough investigations, e.g., optimum dose and physical form of supplementation to obtain maximum health benefits.

Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols.

This study was designed to investigate the formation of camellia oil body (OB) emulsion gels covalently cross-linked by oxidized polyphenols: catechin (OCT), caffeic acid (OCF), chlorogenic acid (OCA), and tannic acid (OTA). The structural characteristics, thermal stabilities, antioxidant activities, rheological properties, and lipid digestion kinetics of the cross-linked OB-polyphenol emulsion gels were studied. The results of free sulfhydryl and amino group contents, FT-IR, fluorescence spectroscopy, surface hydrophobicity and thermal stability analyses confirmed the formation of covalent interactions between polyphenols and OB emulsions. Based on the second-order structural kinetic model, OB emulsion gel cross-linked by OTA had stronger intermolecular interactions and more developed 3-D network structures than those of OCA, OCF and OCT. Furthermore, lipid digestion kinetics showed that the cross-linking of polyphenols with the OBs slowed down the disintegration of protein matrix under gastric conditions, resulting in delay the release of free fatty acid, which was confirmed by CLSM observations.

Interfacial rheology of sodium caseinate/high acyl gellan gum complexes: Stabilizing oil-in-water emulsions.

In this work, the effects of pH and high acyl gellan gum concentration on the adsorption kinetics and interfacial dilatational rheology of sodium caseinate/high acyl gellan gum (CN/HG) complexes were investigated using a pendant drop tensiometer. In addition, stability related properties including interfacial protein concentration, droplet charge, size, microstructure and creaming index of emulsions were studied at different HG concentration (0-0.2 wt%) and pH values (4, 5.5 and 7). The results showed that HG adsorbed onto the CN mainly through electrostatic interactions which could lead to increase the interfacial pressure (π), rates of protein diffusion (kdiff), and molecular penetration (kp). The CN/HG complexes formed thick adsorption layers around the oil droplets which significantly increased the surface dilatational modulus with the increasing HG concentration. The CN/HG complexes appeared to form more elastic interfacial films after a long-term adsorption time compared with CN alone, which could reduce the droplet coalescence and thus prevented the growth of emulsion droplets. All four phosphorylated proteins of CN (αs1-, αs2-, ß-, and κ-casein) were adsorbed at the oil-water (O/W) interface as confirmed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and surface protein coverage increased progressively with increasing HG concentration at pH 5.5, but decreased at pH 7. The CN/HG stabilized emulsions at pH 5.5 revealed the higher net charges and smaller z-average diameters than those at pH 4 and pH 7. This study provides valuable information on the use of CN/HG complexes to improve the stability and texture of food emulsions.

Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer.

In this work, gum tragacanth (GT) was coated on the camellia oil body (OB) emulsions using an electrostatic deposition technique, and effects were investigated over a wide range of pH values, ionic strengths, temperatures, and freeze-thaw cycles. Special attention has been paid to the rheological features as a function of hydrocolloid concentration, thixotropy (hysteresis loop and in-shear structure recovery), temperature, and frequency. The electrostatic GT-OB surface protein interactions, confirmed by ζ-potential and confocal laser scanning microscopy measurements, led to the reduction of flocculation effects and enhancement of steric stabilization due to the adsorption of polysaccharides to OB surfaces. The activation energy values (Ea) appeared in the range of 21.92 to 8.02 kJ/mol at pH 4 as GT concentration increased from 0 to 1 wt%. The OBs are soft droplets with the degree of structure recovery (DSR) ranged from 0.451 to 0.533; however, GT coating showed synergistic effect on the DSR.

Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes.

The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m2, respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions.

There has been a growing interest in developing effective strategies to inhibit lipid oxidation in emulsified food products by utilization of natural phenolic antioxidants owing to their growing popularity over the past decades. However, due to the complexity of emulsified systems, the inhibition mechanism of phenolic antioxidants against lipid oxidation is rather complicated and not yet fully understood. In order to highlight the importance of polarity of phenolic antioxidants in emulsified systems according to the polar paradox, this review covers the recent progress on chemical, enzymatic, and chemoenzymatic lipophilization techniques used to modify the polarity of antioxidants. The partitioning behavior of phenolic antioxidants at the oil-water interface, which can be influenced by the presence of synthetic surfactants and/or antioxidant emulsifiers (e.g., polysaccharides, proteins, and phospholipids), is discussed. In addition, the emerging phenolic antioxidants among phenolic acids, flavonoids, tocopherols, and stilbenes applied in food emulsions are elaborated. As well, the interactions of polar-nonpolar antioxidants are stressed as a promising strategy to induce synergistic interactions at oil-water interface for improved oxidative stability of emulsions.

Assessment of circulating biochemical markers and antioxidative status in acute lymphoblastic leukemia (ALL) and acute myeloid leukemia (AML) patients.

Various circulating biochemical markers are indicators of pathological state in leukemia and its subtypes. Increased oxidative stress and decreased antioxidant factors portray clear image associated with malignancies during subtypes of leukemia. In this research work we investigated the inter-relationship among the subtypes of leukemia with circulating biochemical markers and oxidative stress in the Pakistani population. This research work was conducted on a total number of 70 subjects in which 20 were control participants and 50 were suffering from leukemia and divided into two subtypes (ALL and AML). Various circulating biomarkers were investigated including hematological, hepatic and renal profiles as well as oxidative stress markers, electrolytes and vitamins C and E. Results show that vitamin E was found to be decreased in diseased sub-types (P < 0.05). Malondialdehyde (MDA) levels were very high in disease sub-types (ALL-B = 8.69 ± 1.59; ALL-T = 8.78 ± 0.97; AML = 8.50 ± 1.29) compared to controls (1.22 ± 0.10; P < 0.05) while the levels of antioxidants [superoxide dismutase (SOD), glutathione peroxidase (GPx), reduced glutathione (GSH), catalase (CAT)], platelets, as well as electrolytes (Ca and Mg) were reduced in patients suffering from leukemia (sub-types). Enhanced levels of oxidative stress (MDA) and decreased levels of enzymatic and non-enzymatic antioxidants reflect the pathological state and impaired cell control in patients suffering from leukemia (subtypes) and show a strong correlation with oxidative stress, indicating that patients' biological systems are under oxidative stress.