Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 1.991
Filtrar
1.
Carbohydr Polym ; 340: 122293, 2024 Sep 15.
Artigo em Inglês | MEDLINE | ID: mdl-38858005

RESUMO

A few protein- and polysaccharide-based particles have shown promising potential as stabilizers in multi-phase food systems. By incorporating polymer-based particles and modifying the wettability of colloidal systems, it is possible to create particle-stabilized emulsions with excellent stability. A Pickering emulsifier (AGMs) with better emulsifying properties was obtained by the Maillard reaction between acid-hydrolysed agar and gelatin. Laser confocal microscopy imaging revealed that AGMs particles can be used as solid emulsifiers to produce a typical O/W Pickering emulsion, with AGMs adsorbing onto the droplet surface to form a dense interfacial layer. Cryo-scanning electron microscopy analysis showed that AGMs self-assembled into a three-dimensional network structure, which prevented droplets aggregation through strong spatial site resistance, contributing to emulsion stabilization. These emulsions exhibited stability within a pH range of 1 to 11, NaCl concentrations not exceeding 300 mM, and at temperatures below 80 °C. The most stable emulsion oil-water ratio was 6:4 at a particle concentration of 0.75 % (w/v). AGMs-stabilized Pickering emulsion was utilized to create a semi-solid mayonnaise as a replacement for hydrogenated oil. Rheological analysis demonstrated that low-fat mayonnaise stabilized with AGMs exhibited similar rheological behavior to traditional mayonnaise, offering new avenues for the application of Pickering emulsions in the food industry.


Assuntos
Ágar , Emulsificantes , Emulsões , Gelatina , Reação de Maillard , Gelatina/química , Ágar/química , Emulsões/química , Emulsificantes/química , Reologia , Concentração de Íons de Hidrogênio , Tamanho da Partícula , Temperatura
2.
Appl Microbiol Biotechnol ; 108(1): 358, 2024 Jun 03.
Artigo em Inglês | MEDLINE | ID: mdl-38829381

RESUMO

Biosurfactants are in demand by the global market as natural commodities suitable for incorporation into commercial products or utilization in environmental applications. Fungi are promising producers of these molecules and have garnered interest also for their metabolic capabilities in efficiently utilizing recalcitrant and complex substrates, like hydrocarbons, plastic, etc. Within this framework, biosurfactants produced by two Fusarium solani fungal strains, isolated from plastic waste-contaminated landfill soils, were analyzed. Mycelia of these fungi were grown in the presence of 5% olive oil to drive biosurfactant production. The characterization of the emulsifying and surfactant capacity of these extracts highlighted that two different components are involved. A protein was purified and identified as a CFEM (common in fungal extracellular membrane) containing domain, revealing a good propensity to stabilize emulsions only in its aggregate form. On the other hand, an unidentified cationic smaller molecule exhibits the ability to reduce surface tension. Based on the 3D structural model of the protein, a plausible mechanism for the formation of very stable aggregates, endowed with the emulsifying ability, is proposed. KEY POINTS: • Two Fusarium solani strains are analyzed for their surfactant production. • A cationic surfactant is produced, exhibiting the ability to remarkably reduce surface tension. • An identified protein reveals a good propensity to stabilize emulsions only in its aggregate form.


Assuntos
Proteínas Fúngicas , Fusarium , Tensoativos , Fusarium/metabolismo , Fusarium/genética , Proteínas Fúngicas/metabolismo , Proteínas Fúngicas/química , Proteínas Fúngicas/genética , Tensoativos/metabolismo , Tensoativos/química , Emulsificantes/metabolismo , Emulsificantes/química , Microbiologia do Solo , Emulsões/química , Emulsões/metabolismo , Tensão Superficial , Cisteína/metabolismo , Cisteína/química , Azeite de Oliva/metabolismo , Azeite de Oliva/química , Micélio/metabolismo
3.
Commun Biol ; 7(1): 749, 2024 Jun 20.
Artigo em Inglês | MEDLINE | ID: mdl-38902371

RESUMO

Dietary emulsifiers are linked to various diseases. The recent discovery of the role of gut microbiota-host interactions on health and disease warrants the safety reassessment of dietary emulsifiers through the lens of gut microbiota. Lecithin, sucrose fatty acid esters, carboxymethylcellulose (CMC), and mono- and diglycerides (MDG) emulsifiers are common dietary emulsifiers with high exposure levels in the population. This study demonstrates that sucrose fatty acid esters and carboxymethylcellulose induce hyperglycemia and hyperinsulinemia in a mouse model. Lecithin, sucrose fatty acid esters, and CMC disrupt glucose homeostasis in the in vitro insulin-resistance model. MDG impairs circulating lipid and glucose metabolism. All emulsifiers change the intestinal microbiota diversity and induce gut microbiota dysbiosis. Lecithin, sucrose fatty acid esters, and CMC do not impact mucus-bacterial interactions, whereas MDG tends to cause bacterial encroachment into the inner mucus layer and enhance inflammation potential by raising circulating lipopolysaccharide. Our findings demonstrate the safety concerns associated with using dietary emulsifiers, suggesting that they could lead to metabolic syndromes.


Assuntos
Disbiose , Emulsificantes , Microbioma Gastrointestinal , Doenças Metabólicas , Animais , Disbiose/induzido quimicamente , Disbiose/microbiologia , Microbioma Gastrointestinal/efeitos dos fármacos , Camundongos , Masculino , Doenças Metabólicas/induzido quimicamente , Doenças Metabólicas/microbiologia , Doenças Metabólicas/metabolismo , Doenças Metabólicas/etiologia , Camundongos Endogâmicos C57BL , Carboximetilcelulose Sódica , Sacarose/efeitos adversos , Sacarose/administração & dosagem , Sacarose/metabolismo , Resistência à Insulina , Lecitinas
4.
Food Res Int ; 188: 114399, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38823854

RESUMO

In the context of replacing animal proteins in food matrices, rice proteins (RP) become promised because they come from an abundant plant source, are hypoallergenic, and have high digestibility and nutritional value. However, commercial protein isolates obtained by spray drying have low solubility and poor functionality, especially in their isoelectric point. One way to modify these properties is through interaction with polysaccharides, such as gum arabic (GA). Therefore, this work aims to evaluate the effects of pH and GA concentration on the interaction and emulsifying activity of RP:GA coacervates. First, the effects of pH (2.5 to 7.0) and GA concentrations (0.2 to 1.0 wt%, giving rise to RP:GA mass ratios of 1:0.2 to 1:1.0) in RP:GA blends were evaluated. The results demonstrated that biopolymers present opposite net charges at pH between 2.5 and 4.0. At pH 3.0, insoluble coacervates with complete charge neutralization were formed by electrostatic interactions, while at pH 5.0 it was observed that the presence of GA prevented the RP massive aggregation. Second, selected blends with 0.4 or 1.0 wt% of GA (RP:GA mass ratios of 1:0.4 or 1:1.0) at pH 3.0 or 5.0 were tested for their ability to stabilize oil-in-water emulsions. The emulsions were characterized for 21 days. It was observed that the GA increased the stability of RP emulsions, regardless of the pH and polysaccharide concentration. Taken together, our results show that it is possible to combine RP and GA to improve the emulsifying properties of these plant proteins at pH conditions close to their isoelectric point, expanding the possibility of implementation in food systems.


Assuntos
Emulsões , Goma Arábica , Oryza , Proteínas de Plantas , Polissacarídeos , Água , Goma Arábica/química , Emulsões/química , Concentração de Íons de Hidrogênio , Proteínas de Plantas/química , Oryza/química , Polissacarídeos/química , Água/química , Emulsificantes/química , Solubilidade
5.
Food Res Int ; 188: 114498, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38823878

RESUMO

The emulsifying potential of a biocompatible ionic liquid (IL) to produce lipid-based nanosystems developed to enhance the bioaccessibility of cannabidiol (CBD) was investigated. The IL (cholinium oleate) was evaluated at concentrations of 1 % and 2 % to produce nanoemulsions (NE-IL) and nanostructured lipid carriers (NLC-IL) loaded with CBD. The IL concentration of 1 % demonstrated to be sufficient to produce both NE-IL and NLC-IL with excellent stability properties, entrapment efficiency superior to 99 %, and CBD retention rate of 100 % during the storage period evaluated (i.e. 28 days at 25 °C). The in vitro digestion evaluation demonstrated that the NLC-IL provided a higher stability to the CBD, while the NE-IL improved the CBD bioaccessibility, which was mainly related to the composition of the lipid matrices used to obtain each nanosystem. Finally, it was observed that the CBD cytotoxicity was reduced when the compound was entrapped into both nanosystems.


Assuntos
Canabidiol , Emulsificantes , Líquidos Iônicos , Canabidiol/química , Líquidos Iônicos/química , Líquidos Iônicos/toxicidade , Emulsificantes/química , Humanos , Emulsões , Digestão , Nanoestruturas/química , Sobrevivência Celular/efeitos dos fármacos , Disponibilidade Biológica , Nanopartículas/química , Portadores de Fármacos/química , Células CACO-2 , Tamanho da Partícula
6.
BMC Vet Res ; 20(1): 246, 2024 Jun 07.
Artigo em Inglês | MEDLINE | ID: mdl-38849831

RESUMO

BACKGROUND: Reducing production costs while producing high-quality livestock and poultry products is an ongoing concern in the livestock industry. The addition of oil to livestock and poultry diets can enhance feed palatability and improve growth performance. Emulsifiers can be used as potential feed supplements to improve dietary energy utilization and maintain the efficient productivity of broilers. Therefore, further investigation is warranted to evaluate whether dietary emulsifier supplementation can improve the efficiency of fat utilization in the diet of yellow-feathered broilers. In the present study, the effects of adding emulsifier to the diet on lipid metabolism and the performance of yellow-feathered broilers were tested. A total of 240 yellow-feasted broilers (21-day-old) were randomly divided into 4 groups (6 replicates per group, 10 broilers per replicate, half male and half female within each replicate). The groups were as follows: the control group (fed with basal diet), the group fed with basal diet supplemented with 500 mg/kg emulsifier, the group fed with a reduced oil diet (reduced by 1%) supplemented with 500 mg/kg emulsifier, and the group fed with a reduced oil diet supplemented with 500 mg/kg emulsifier. The trial lasted for 42 days, during which the average daily feed intake, average daily gain, and feed-to-gain ratio were measured. Additionally, the expression levels of lipid metabolism-related genes in the liver, abdominal fat and each intestinal segment were assessed. RESULTS: The results showed that compared with the basal diet group, (1) The average daily gain of the basal diet + 500 mg/kg emulsifier group significantly increased (P < 0.05), and the half-even-chamber rate was significantly increased (P < 0.05); (2) The mRNA expression levels of Cd36, Dgat2, Apob, Fatp4, Fabp2, and Mttp in the small intestine were significantly increased (P < 0.05). (3) Furthermore, liver TG content significantly decreased (P < 0.05), and the mRNA expression level of Fasn in liver was significantly decreased (P < 0.05), while the expression of Apob, Lpl, Cpt-1, and Pparα significantly increased (P < 0.05). (4) The mRNA expression levels of Lpl and Fatp4 in adipose tissue were significantly increased (P < 0.05), while the expression of Atgl was significantly decreased (P < 0.05). (5) Compared with the reduced oil diet group, the half-evading rate and abdominal fat rate of broilers in the reduced oil diet + 500 mg/kg emulsifier group were significantly increased (P < 0.05), and the serum level of LDL-C increased significantly (P < 0.05)0.6) The mRNA expression levels of Cd36, Fatp4, Dgat2, Apob, and Mttp in the small intestine were significantly increased (P < 0.05). 7) The mRNA expression levels of Fasn and Acc were significantly decreased in the liver (P < 0.05), while the mRNA expression levels of Lpin1, Dgat2, Apob, Lpl, Cpt-1, and Pparα were significantly increased (P < 0.05). CONCLUSIONS: These results suggest that dietary emulsifier can enhance the fat utilization efficiency of broilers by increasing the small intestinal fatty acid uptake capacity, inhibiting hepatic fatty acid synthesis and promoting hepatic TG synthesis and transport capacity. This study provides valuable insights for the potential use of emulsifier supplementation to improve the performance of broiler chickens.


Assuntos
Ração Animal , Galinhas , Dieta , Suplementos Nutricionais , Emulsificantes , Metabolismo dos Lipídeos , Animais , Galinhas/metabolismo , Metabolismo dos Lipídeos/efeitos dos fármacos , Emulsificantes/farmacologia , Ração Animal/análise , Masculino , Feminino , Dieta/veterinária , Fígado/metabolismo , Fígado/efeitos dos fármacos
7.
J Oleo Sci ; 73(5): 773-786, 2024.
Artigo em Inglês | MEDLINE | ID: mdl-38692899

RESUMO

To overcome the defects of Citrus aurantium L. var. amara Engl. essential oil (CAEO), such as high volatility and poor stability, supercritical fluid-extracted CAEO nanoemulsion (SFE-CAEO-NE) was prepared by the microemulsification method. Emulsifiers comprising Tween 80, polyoxyethylenated castor oil (EL-40), and 1,2-hexanediol, and an oil phase containing SFE-CAEO were used for microemulsification. We examined the physicochemical properties of SFE-CAEO-NE and steam distillation-extracted CAEO nanoemulsion (SDE-CAEO-NE), which were prepared using different concentrations of the emulsifiers. The mean particle size and zeta potential were 21.52 nm and -9.82 mV, respectively, for SFE-CAEO-NE, and 30.58 nm and -6.28 mV, respectively, for SDE-CAEO-NE, at an emulsifier concentration of 15% (w/w). SFE-CAEO-NE displayed better physicochemical properties compared with SDE-CAEO-NE. Moreover, its physicochemical properties were generally stable at different temperatures (-20-60℃), pH (3-8), and ionic strengths (0-400 mM). No obvious variations in particle size, zeta potential, and Ke were observed after storing this nanoemulsion for 30 days at 4℃, 25℃, and 40℃, suggesting that it had good stability. The sleep-promoting effect of SFE-CAEO-NE was evaluated using a mouse model of insomnia. The results of behavioral tests indicated that SFE-CAEO-NE ameliorated insomnia-like behavior. Moreover, SFE-CAEO- NE administration increased the serum concentrations of neurotransmitters such as 5-hydroxytryptamine and γ-aminobutyric acid, and decreased that of noradrenaline in mice. It also exerted a reparative effect on the function of damaged neurons. Overall, SFE-CAEO-NE displayed a good sleep-promoting effect.


Assuntos
Citrus , Emulsões , Óleos Voláteis , Sono , Animais , Citrus/química , Óleos Voláteis/isolamento & purificação , Óleos Voláteis/farmacologia , Óleos Voláteis/química , Camundongos , Sono/efeitos dos fármacos , Masculino , Tamanho da Partícula , Nanopartículas , Emulsificantes/isolamento & purificação
8.
Int J Pharm ; 659: 124267, 2024 Jun 25.
Artigo em Inglês | MEDLINE | ID: mdl-38797251

RESUMO

In this study, Cannabidiol crystals (CBD) were used as a BCS class II model drug to generate a novel therapeutic deep eutectic solvent (THEDES) with easy preparation using caprylic acid (CA). The hydrogen bonding interaction was confirmed by different techniques such as FT-IR and NMR, resulting in a hydrophobic system suitable for liquid formulations. The CBD-based THEDES, combined with a specific mixture of surfactants and co-surfactants, successfully formed a self-emulsifying drug delivery system (SEDDS) that generated uniform nano-sized droplets once dispersed in water. Hence, the THEDES showed compatibility with the self-emulsifying approach, offering an alternative method to load drugs at their therapeutic dosage. Physical stability concerns regarding the unconventional oily phase were addressed through stress tests using multiple and dynamic light scattering, demonstrating the robustness of the system. In addition, the formulated SEDDS proved effective in protecting CBD from the harsh acidic gastric environment for up to 2 h at pH 1.2. Furthermore, in vitro studies have confirmed the safety of the formulation and the ability of CBD to permeate Caco-2 cells when formulated. This investigation highlights the potential incorporation of THEDES in lipid-based formulations like SEDDS, expanding the avenues for innovative oral drug delivery approaches.


Assuntos
Canabidiol , Caprilatos , Sistemas de Liberação de Medicamentos , Emulsões , Solventes , Células CACO-2 , Humanos , Solventes/química , Sistemas de Liberação de Medicamentos/métodos , Canabidiol/química , Canabidiol/administração & dosagem , Caprilatos/química , Tensoativos/química , Interações Hidrofóbicas e Hidrofílicas , Estabilidade de Medicamentos , Química Farmacêutica/métodos , Emulsificantes/química
9.
J Food Sci ; 89(6): 3290-3305, 2024 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-38767864

RESUMO

A better understanding of how emulsifier type could differently influence the behavior of nanostructured lipid carriers (NLC) under the gastrointestinal digestion process, as well as at the cellular level, is of utmost importance for the NLC-based formulations' optimization and risk assessment in the food field. In this study, NLC composed by fully hydrogenated soybean and high-oleic sunflower oils were prepared using soy lecithin (NLC Lß) or Tween 80 (NLC Tß) as an emulsifier. ß-Carotene was entrapped within NLC developed as a promising strategy to overcome ß-carotene's low bioavailability and stability. The effect of emulsifier type on the digestibility of ß-carotene-loaded NLC was evaluated using an in vitro dynamic digestion model mimicking peristalsis motion. The influence of ß-carotene-loaded NLC on cell viability was assessed using Caco-2 cells in vitro. NLC Tß remained stable in the gastric compartment, presenting particle size (PS) similar to the initial NLC (PS: 245.68 and 218.18 nm, respectively), while NLC Lß showed lower stability (PS > 1000 nm) in stomach and duodenum phases. NLC Tß also provided high ß-carotene protection and delivery capacity (i.e., ß-carotene bioaccessibility increased 10-fold). Based on the results of digestion studies, NLC Tß has shown better physical stability during the passage through the in vitro dynamic gastrointestinal system than NLC Lß. Moreover, the developed NLC did not compromise cell viability up to 25 µg/mL of ß-carotene. Thus, the NLC developed proved to be a biocompatible structure and able to incorporate and protect ß-carotene for further food applications. PRACTICAL APPLICATION: The findings of this study hold significant implications for industrial applications in terms of developing nanostructured lipid carriers from natural raw materials widely available and used to produce other lipid-based products in the food industry, as an alternative to synthetic ones. In this respect, the ß-carotene-loaded NLC developed in this study would find a great industrial application in the food industry, which is in constant search to develop functional foods capable of increasing the bioavailability of bioactive compounds.


Assuntos
Digestão , Emulsificantes , Nanoestruturas , beta Caroteno , beta Caroteno/química , beta Caroteno/farmacocinética , Células CACO-2 , Humanos , Emulsificantes/química , Nanoestruturas/química , Disponibilidade Biológica , Portadores de Fármacos/química , Tamanho da Partícula , Lipídeos/química , Polissorbatos/química , Lecitinas/química , Sobrevivência Celular/efeitos dos fármacos , Óleo de Girassol/química
10.
Food Chem ; 454: 139787, 2024 Oct 01.
Artigo em Inglês | MEDLINE | ID: mdl-38795628

RESUMO

Cottonseed protein isolate (CPI) is a valuable agro-industrial waste with potential biotechnological applications. However, inadequate stability in water due to its characteristic hinders its widespread use. Therefore, a new sulfonation modification approach was developed to improve the amphiphilicity and structural flexibility of CPI. Structural characterizations confirmed the successful incorporation of sulfonate groups with structural and conformational changes. This significantly unfolded molecular-chain, and improved amphiphilicity, flexibility, and surface-hydrophobicity while reducing pI (5.1-1.7), and molecular-weight (5745-2089 g/mol). The modified samples exhibited improved emulsification with higher amounts of absorbed proteins on the droplet interface, smaller droplet size, and a higher zeta-potential. Additionally, they possessed good emulsification ability under acidic conditions. The nano-emulsions exhibited long-term stability (≥70 days) under different environmental conditions, with excellent fluidity. This study contributes to understanding sulfonation as a viable approach for improving protein properties, thus, opening up new possibilities for their application and maximizing their economic benefits.


Assuntos
Emulsificantes , Interações Hidrofóbicas e Hidrofílicas , Emulsificantes/química , Proteínas de Plantas/química , Emulsões/química , Gossypium/química , Hidrolisados de Proteína/química , Tamanho da Partícula , Peso Molecular , Ácidos Sulfônicos/química
11.
Food Funct ; 15(12): 6578-6596, 2024 Jun 17.
Artigo em Inglês | MEDLINE | ID: mdl-38809119

RESUMO

This study investigated the dual potential of Azolla pinnata fern protein hydrolysates (AFPHs) as functional and nutraceutical ingredients in an oil/water emulsion system. The AFPH-stabilised emulsion (AFPH-E) displayed a small and uniform droplet distribution and was stable to aggregation and creaming over a wide range of pH (5-8), salt concentrations ≤ 100 mM, and heat treatment ≤ 70 °C. Besides, the AFPH-E possessed and maintained strong biological activities, including antihypertensive, antidiabetic, and antioxidant, under different food processing conditions (pH 5-8; NaCl: 50-150 mM, and heat treatment: 30-100 °C). Following in vitro gastrointestinal digestion, the antihypertensive and antioxidant activities were unchanged, while a notable increase of 8% was observed for DPPH. However, the antidiabetic activities were partially reduced in the range of 5-11%. Notably, AFPH-E modulated the gut microbiota and short-chain fatty acids (SCFAs), promoting the growth of beneficial bacteria, particularly Bifidobacteria and Lactobacilli, along with increased SCFA acetate, propionate, and butyrate. Also, AFPH-E up to 10 mg mL-1 did not affect the proliferation of the normal colon cells. In the current work, AFPH demonstrated dual functionality as a plant-based emulsifier with strong biological activities in an oil/water emulsion system and promoted healthy changes in the human gut microbiota.


Assuntos
Suplementos Nutricionais , Emulsificantes , Emulsões , Gleiquênias , Microbioma Gastrointestinal , Hidrolisados de Proteína , Humanos , Microbioma Gastrointestinal/efeitos dos fármacos , Emulsões/química , Emulsificantes/farmacologia , Emulsificantes/química , Hidrolisados de Proteína/farmacologia , Hidrolisados de Proteína/química , Gleiquênias/química , Antioxidantes/farmacologia , Hipoglicemiantes/farmacologia , Ácidos Graxos Voláteis/metabolismo
12.
Food Chem ; 454: 139803, 2024 Oct 01.
Artigo em Inglês | MEDLINE | ID: mdl-38810448

RESUMO

In this work, effects of cellulose nanofiber/dihydromyricetin (CNF/DMY) ratio on the structural, antioxidant and emulsifying properties of the CNF/DMY mixtures were investigated. CNF integrated with DMY via hydrogen bonding and the antioxidant capacity of mixtures increased with decreasing CNF/DMY ratio (k). The oxidative stability of emulsions enhanced as the DMY content increased. Emulsions formed at Φ = 0.5 displayed larger size (about 25 µm), better viscoelasticity and centrifugal stability than those at Φ = 0.3 (about 23 µm). The emulsions at k = 17:3 and Φ = 0.5 exhibited the most excellent viscoelasticity. In conclusion, the DMY content in mixtures and the oil phase fraction exhibited distinct synergistic effects on the formation and characteristics of emulsions, and the emulsions could demonstrate superior oxidative and storage stability. These findings could provide a novel strategy to extend the shelf life of cellulose-based emulsions and related products.


Assuntos
Antioxidantes , Celulose , Emulsões , Flavonóis , Nanofibras , Celulose/química , Antioxidantes/química , Flavonóis/química , Nanofibras/química , Emulsões/química , Tamanho da Partícula , Emulsificantes/química , Oxirredução , Viscosidade
13.
Ultrason Sonochem ; 107: 106900, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38781674

RESUMO

Emulsion systems are extensively used in the food processing sector and the use of natural emulsifiers like proteins for stabilizing emulsion has been in demand from consumers due to increased awareness about the consumption of healthy food. Numerous methods are available for the preparation of emulsion, but ultrasound got more attention among common methods owing to its economical and environment-friendly characteristics. The physical effects caused by to bursting of the cavity bubble, result in reduced droplet size, thus forming an emulsion with appreciable stability. Ultrasound ameliorates the emulsifying characteristics of natural emulsifiers like protein and improves the storage stability of the emulsion by positively boosting the rheological, emulsifying characteristics, improving zeta potential, and reducing average droplet size. The stability of protein-based emulsion is affected by environmental stresses hence conjugate of protein with polysaccharide showed good emulsifying characteristics. However, the data on the effect of ultrasound parameters on emulsifier properties is lacking and there is a need to develop a sonication device that can carry out large-scale emulsification operation. The review covers the principles and mechanisms of ultrasound-assisted formation of protein-based and protein-based conjugate emulsions. Further, the effect of ultrasound on various characteristics of protein-based emulsion is also explored. This review will provide concise data to the researchers to extend their experiments in the area of ultrasound emulsification which will help in commercializing the technology at the industrial scale.


Assuntos
Emulsões , Proteínas , Sonicação , Emulsões/química , Proteínas/química , Emulsificantes/química
14.
An Acad Bras Cienc ; 96(2): e20220448, 2024.
Artigo em Inglês | MEDLINE | ID: mdl-38775552

RESUMO

The present study investigated mushroom by-products as a substitute for emulsifiers in the microencapsulation of apricot kernel oil. Mushroom by-product emulsions were more viscous and had higher centrifugal (85.88±1.19 %) and kinetic (90.52±0.98 %) stability than control emulsions (Tween 20 was used as emulsifier). Additionally, spray-drying mushroom by-product emulsions yielded a high product yield (62.56±1.11 %). Furthermore, the oxidative stability of powder products containing mushroom by-products was observed to be higher than that of the control samples. For an accelerated oxidation test, the samples were kept at various temperatures (20, 37, and 60 °C). TOTOX values were assessed as indicators of oxidation, with values exceeding 30 indicating oxidation of the samples. Of the samples stored at 60 °C, the non-microencapsulated apricot kernel oil oxidized by the fifth day (41.12±0.13 TOTOX value), whereas the powder samples containing the mushroom by-products remained unoxidized until the end of the tenth day (37.05±0.08 TOTOX value). This study revealed that mushroom by-products could be a viable alternative for synthetic emulsifiers in the microencapsulation of apricot kernel oil. It has been observed that using mushroom by-products instead of synthetic emulsifiers in oil microencapsulation can also delay oxidative degradation in microencapsulated powders.


Assuntos
Emulsificantes , Emulsões , Óleos de Plantas , Prunus armeniaca , Emulsões/química , Emulsificantes/química , Óleos de Plantas/química , Prunus armeniaca/química , Composição de Medicamentos , Agaricales/química , Oxirredução , Água/química
15.
Int J Biol Macromol ; 269(Pt 2): 132044, 2024 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-38701998

RESUMO

To develop natural complex materials as starch-dominated emulsifiers, pregelatinization was conducted on potato flour. The effects of gelatinization degrees (GDs, 0 %-50 %) on the structural characteristics, physicochemical properties, and emulsifying potentials of potato flour were investigated. Increasing GD of potato flour promoted protein aggregation on starch granules surfaces and transformed starch semicrystalline structures into melted networks. The emulsion stabilized with 50 % GD potato flour exhibited excellent storage stability (7 d) and gel-like behavior. With increasing GD from 0 to 50 %, the respective apparent viscosities and elastic moduli of emulsion increased from 21.4 Pa to 1126.7 Pa, and from 0.133 Pa·s to 1176.6 Pa·s, promoting the formation of a stable network structure in the emulsion. Fourier transform infrared spectra from emulsions with a continuous phase of >20 % GD displayed a new peak around 1740 cm-1, suggesting improved covalent interactions between droplets, thereby facilitating emulsion stability. Confocal laser scanning microscopy images indicated that droplets could be anchored in the melted networks and broken starch granules, inhibiting droplets coalescence. These results suggest that pregelatinization is a viable strategy for customizing natural starch-dominated emulsions.


Assuntos
Emulsões , Gelatina , Solanum tuberosum , Amido , Solanum tuberosum/química , Amido/química , Emulsões/química , Gelatina/química , Farinha/análise , Emulsificantes/química , Viscosidade , Espectroscopia de Infravermelho com Transformada de Fourier
16.
Food Res Int ; 186: 114374, 2024 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-38729731

RESUMO

As a crucial component of the fungal cell membranes, ergosterol has been demonstrated to possess surface activity attributed to its hydrophobic region and polar group. However, further investigation is required to explore its emulsification behavior upon migration to the oil-water interface. Therefore, this study was conducted to analyze the interface properties of ergosterol as a stabilizer for water in oil (W/O) emulsion. Moreover, the emulsion prepared under the optimal conditions was utilized to load the water-soluble bioactive substance with the chlorogenic acid as the model molecules. Our results showed that the contact angle of ergosterol was 117.017°, and its dynamic interfacial tension was obviously lower than that of a pure water-oil system. When the ratio of water to oil was 4: 6, and the content of ergosterol was 3.5 % (ergosterol/oil phase, w/w), the W/O emulsion had smaller particle size (438 nm), higher apparent viscosity, and better stability. Meanwhile, the stability of loaded chlorogenic acid was improved under unfavorable conditions (pH 1.2, 90 °C, ultraviolet irradiation, and oxidation), which were 73.87 %, 59.53 %, 62.53 %, and 69.73 %, respectively. Additionally, the bioaccessibility of chlorogenic acid (38.75 %) and ergosterol (33.69 %), and the scavenging rates of the emulsion on DPPH radicals (81.00 %) and hydroxyl radicals (82.30 %) were also enhanced. Therefore, a novel W/O Pickering emulsion was prepared in this work using ergosterol as an emulsifier solely, which has great potential for application in oil-based food and nutraceutical formulations.


Assuntos
Ácido Clorogênico , Emulsificantes , Emulsões , Ergosterol , Tamanho da Partícula , Água , Ergosterol/química , Emulsões/química , Emulsificantes/química , Água/química , Ácido Clorogênico/química , Viscosidade , Antioxidantes/química , Óleos/química , Concentração de Íons de Hidrogênio
17.
Molecules ; 29(9)2024 Apr 26.
Artigo em Inglês | MEDLINE | ID: mdl-38731484

RESUMO

In this study, we developed a green and multifunctional bioactive nanoemulsion (BBG-NEs) of Blumea balsamifera oil using Bletilla striata polysaccharide (BSP) and glycyrrhizic acid (GA) as natural emulsifiers. The process parameters were optimized using particle size, PDI, and zeta potential as evaluation parameters. The physicochemical properties, stability, transdermal properties, and bioactivities of the BBG-NEs under optimal operating conditions were investigated. Finally, network pharmacology and molecular docking were used to elucidate the potential molecular mechanism underlying its wound-healing properties. After parameter optimization, BBG-NEs exhibited excellent stability and demonstrated favorable in vitro transdermal properties. Furthermore, it displayed enhanced antioxidant and wound-healing effects. SD rats wound-healing experiments demonstrated improved scab formation and accelerated healing in the BBG-NE treatment relative to BBO and emulsifier groups. Pharmacological network analyses showed that AKT1, CXCL8, and EGFR may be key targets of BBG-NEs in wound repair. The results of a scratch assay and Western blotting assay also demonstrated that BBG-NEs could effectively promote cell migration and inhibit inflammatory responses. These results indicate the potential of the developed BBG-NEs for antioxidant and skin wound applications, expanding the utility of natural emulsifiers. Meanwhile, this study provided a preliminary explanation of the potential mechanism of BBG-NEs to promote wound healing through network pharmacology and molecular docking, which provided a basis for the mechanistic study of green multifunctional nanoemulsions.


Assuntos
Antioxidantes , Emulsificantes , Emulsões , Ácido Glicirrízico , Simulação de Acoplamento Molecular , Cicatrização , Cicatrização/efeitos dos fármacos , Animais , Emulsões/química , Emulsificantes/química , Emulsificantes/farmacologia , Ratos , Antioxidantes/farmacologia , Antioxidantes/química , Antioxidantes/síntese química , Ácido Glicirrízico/farmacologia , Ácido Glicirrízico/química , Polissacarídeos/química , Polissacarídeos/farmacologia , Química Verde , Humanos , Ratos Sprague-Dawley , Nanopartículas/química , Óleos de Plantas/química , Óleos de Plantas/farmacologia , Fabaceae/química , Masculino , Tamanho da Partícula , Movimento Celular/efeitos dos fármacos
18.
Food Res Int ; 183: 114189, 2024 May.
Artigo em Inglês | MEDLINE | ID: mdl-38760128

RESUMO

Complex coacervation can be used for controlled delivery of bioactive compounds (i.e., flaxseed oil and quercetin). This study investigated the co-encapsulation of flaxseed oil and quercetin by complex coacervation using soluble pea protein (SPP) and gum arabic (GA) as shell materials, followed by innovative electrostatic spray drying (ES). The dried system was analyzed through encapsulation efficiency (EE) and yield (EY), morphological and physicochemical properties, and stability for 60 days. Small droplet size emulsions were produced by GA (in the first step of complex coacervation) due to its greater emulsifying activity than SPP. Oil EY and EE, moisture, and water activity in dried compositions ranged from 75.7 to 75.6, 76.0-73.4 %, 3.4-4.1 %, and 0.1-0.2, respectively. Spherical microcapsules were created with small and aggregated particle size but stable for 60 days. An amount of 8 % of quercetin remained in the dried coacervates after 60 days, with low hydroperoxide production. In summary, when GA is used as the emulsifier and SPP as the second biopolymer in the coacervation process, suitable coacervates for food applications are obtained, with ES being a novel alternative to obtain coacervates in powder, with improved stability for encapsulated compounds. As a result, this study helps provide a new delivery system option and sheds light on how the characteristics of biopolymers and the drying process affect coacervate formation.


Assuntos
Goma Arábica , Óleo de Semente do Linho , Tamanho da Partícula , Quercetina , Secagem por Atomização , Eletricidade Estática , Goma Arábica/química , Quercetina/química , Óleo de Semente do Linho/química , Cápsulas , Emulsões/química , Dessecação/métodos , Proteínas de Ervilha/química , Emulsificantes/química
19.
Food Res Int ; 187: 114406, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38763658

RESUMO

RuBisCO is a plant protein that can be derived from abundant and sustainable natural resources (such as duckweed), which can be used as both an emulsifying and gelling agent. Consequently, it has the potential to formulate emulsion gels that can be used for the development of plant-based replacements of whole eggs. In this study, we investigated the ability of RuBisCO-based emulsion gels to mimic the desirable properties of whole eggs. The emulsion gels contained 12.5 wt% RuBisCO and 10 wt% corn oil to mimic the macronutrient composition of real whole eggs. Initially, an oil-in-water emulsion was formed, which was then heated to convert it into an emulsion gel. The impact of oil droplet diameter (∼15, 1, and 0.2 µm) on the physicochemical properties of the emulsion gels was investigated. The lightness and hardness of the emulsion gels increased as the droplet size decreased, which meant that their appearance and texture could be modified by controlling droplet size. Different concentrations of curcumin (3, 6, and 9 mg/g oil) were incorporated into the emulsions using a pH-driven approach. The curcumin was used as a natural dual functional ingredient (colorant and nutraceutical). The yellow-orange color of curcumin allowed us to match the appearance of raw and cooked whole eggs. This study shows that whole egg analogs can be formulated using plant-based emulsion gels containing natural pigments.


Assuntos
Ovos , Emulsões , Géis , Emulsões/química , Ovos/análise , Géis/química , Curcumina/química , Ribulose-Bifosfato Carboxilase/química , Tamanho da Partícula , Óleo de Milho/química , Concentração de Íons de Hidrogênio , Emulsificantes/química , Cor
20.
Food Res Int ; 187: 114407, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38763661

RESUMO

Microalgae protein holds great potential for various applications in the food industry. However, the current knowledge regarding microalgae protein remains limited, with little information available on its functional properties. Furthermore, the relationship between its molecular structure and functional properties is not well defined, which limits its application in food processing. This study aims to addresses these gaps though an analysis of the emulsibility and foamability of various soluble protein isolates from two species of Spirulina (Arthospira platensis and Spirulina platensis), and the functional properties of Spirulina protein isolates in relation to its molecular structure and charge state. Results revealed that the degree of cross-linking and aggregation or folding and curling of protein tertiary structures was higher in the highly soluble Spirulina protein isolates (AP50% and SP50%) than in the low-solubility isolates (AP30% and SP30%). The foaming capacity (FC) of AP50% and SP50% was found to be lower than that of AP30% and SP30%. Spirulina protein isolates can stably adsorb at the air-water interface for at least 20 min and possessed good interfacial activity. A high pH value was found to promote cross-linking of protein particles at the oil-water interface, thereby reinforcing the internal network structure of emulsions and increasing viscosity. These findings provide preliminary insights for potential applications of Spirulina protein isolates in food production, especially towards quality improvement.


Assuntos
Proteínas de Bactérias , Emulsões , Solubilidade , Spirulina , Spirulina/química , Emulsões/química , Proteínas de Bactérias/química , Emulsificantes/química , Manipulação de Alimentos/métodos , Estrutura Molecular , Adsorção
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA
...