摘要：
Dietary phosphatidylcholine (PC) and phosphatidylethanolamine (PE) can remodel the intestinal flora. The aim of this study was to explore the dynamic alteration of gut microbiota induced by dietary PE and PC, using a 12-week high-fat diet mice model with soy-derived PE and egg yolk-derived PC intervention. Fecal microbiomes were analyzed at weeks 0, 1, 4, 8, 10, and 12 using 16S rRNA sequencing technique, and colonic bile acid composition was quantified by UPLC-MS/MS. Results showed that gut microbial structure stabilized at first eight weeks. Both dietary phospholipids promoted secondary bile acids (HDCA and THDCA) by increasing 7α-HSDH-producing bacteria, with PC having a stronger effect. PC and PE enhanced anti-inflammatory capacity and modulated bile acid metabolism through beneficial gut bacteria like Odoribacter and Turicibacter . Notably, the PC diet was associated with a significant increase in the relative abundance of Odoribacter . Additionally, the PE diet was found to promote a pronounced interaction between 3,12-diketocholanic acid and Turicibacter . Thus, the present study helps to reveal the dynamic regulation of intestinal flora by PE and PC, which is conducive to broadening the application of PE and PC in the field of precision nutrition.
Dietary phosphatidylcholine (PC) and phosphatidylethanolamine (PE) can remodel the intestinal flora. The aim of this study was to explore the dynamic alteration of gut microbiota induced by dietary PE and PC, using a 12-week high-fat diet mice model with soy-derived PE and egg yolk-derived PC intervention. Fecal microbiomes were analyzed at weeks 0, 1, 4, 8, 10, and 12 using 16S rRNA sequencing technique, and colonic bile acid composition was quantified by UPLC-MS/MS. Results showed that gut microbial structure stabilized at first eight weeks. Both dietary phospholipids promoted secondary bile acids (HDCA and THDCA) by increasing 7α-HSDH-producing bacteria, with PC having a stronger effect. PC and PE enhanced anti-inflammatory capacity and modulated bile acid metabolism through beneficial gut bacteria like Odoribacter and Turicibacter . Notably, the PC diet was associated with a significant increase in the relative abundance of Odoribacter . Additionally, the PE diet was found to promote a pronounced interaction between 3,12-diketocholanic acid and Turicibacter . Thus, the present study helps to reveal the dynamic regulation of intestinal flora by PE and PC, which is conducive to broadening the application of PE and PC in the field of precision nutrition.
摘要：
In this paper, peanut protein (PP) was used as the sole raw material for the preparation of fluorescent carbon dots (PP-CDs) by hydrothermal method. The PP-CDs exhibit good dispersibility, spherical-like shapes, and uniform sizes; the average particle size of the PP-CDs was 3.18 +/- 0.17 nm. The Fourier transform infrared spectroscopy (FTIR) results show that the surface of PP-CDs is rich in hydrophilic groups such as hydroxyl, carboxyl and amide groups. The PP-CDs exhibit good fluorescence emission properties and excitation wavelength dependence, with the optimal excitation wavelength and emission wavelength at 348 nm and 452 nm, respectively. According to the fluorescence quenching effect of metronidazole (MTZ) and tinidazole (TDZ) on PP-CDs, a highly linear fluorescence sensor was established, with a concentration range of 0.10-60.0 mu M, and the detection limits of MTZ and TDZ are 32.0 nM and 48.0 nM, respectively. The result of CCK-8 test and imaging of HepG-2 cells and onion epidermal cells reveal that PP-CDs have good membrane permeability, biocompatibility and imaging ability.
摘要：
To enhance the physicochemical properties of zein nanoparticles, zein complexes with two Gemini surfactants ( 12–3-12 and 12–4-12 ) were prepared using the anti-solvent method and investigated the physicochemical properties, formation mechanism and antibacterial activity. Results indicated that the optimal mass ratio between zein and Gemini surfactants was at 1:1, and the incorporation of Gemini surfactants significantly improved the surface properties of zein, reducing its surface hydrophobicity and surface tension, thereby enhancing its dispersion in aqueous media. Fluorescence spectroscopy and molecular docking experiments further elucidated the interaction mechanisms between zein and Gemini surfactant, revealing a spontaneous binding process, mainly driven by hydrophobic and hydrogen interaction, and a strong binding affinity of 12–4-12 with zein. Additionally, the zein/Gemini surfactant complexes exhibited significant antibacterial activity against Staphylococcus aureus , with the zein/ 12–4-12 complex showing particularly prominent inhibitory effects. Therefore, this research not only provides a theoretical foundation for the construction of Gemini surfactant stabilized zein nanoparticles but also points the way for the subsequent embedding of bacteriostatic agents to achieve synergistic antibacterial effects.
To enhance the physicochemical properties of zein nanoparticles, zein complexes with two Gemini surfactants ( 12–3-12 and 12–4-12 ) were prepared using the anti-solvent method and investigated the physicochemical properties, formation mechanism and antibacterial activity. Results indicated that the optimal mass ratio between zein and Gemini surfactants was at 1:1, and the incorporation of Gemini surfactants significantly improved the surface properties of zein, reducing its surface hydrophobicity and surface tension, thereby enhancing its dispersion in aqueous media. Fluorescence spectroscopy and molecular docking experiments further elucidated the interaction mechanisms between zein and Gemini surfactant, revealing a spontaneous binding process, mainly driven by hydrophobic and hydrogen interaction, and a strong binding affinity of 12–4-12 with zein. Additionally, the zein/Gemini surfactant complexes exhibited significant antibacterial activity against Staphylococcus aureus , with the zein/ 12–4-12 complex showing particularly prominent inhibitory effects. Therefore, this research not only provides a theoretical foundation for the construction of Gemini surfactant stabilized zein nanoparticles but also points the way for the subsequent embedding of bacteriostatic agents to achieve synergistic antibacterial effects.
摘要：
Enzyme-modified butter (EMB) is well-known for its rich flavour, which is primarily defined by the process of enzymatic hydrolysis. This study employed lipidomics and flavouromics to assess the differences between EMBs and to uncover the intrinsic links between volatile organic compounds (VOCs) and lipids. Approximately 273 lipids and 82 VOCs were identified in butter. Palatase 20,000 L and Lipase MHA 10SD had the strongest hydrolytic activities, enhancing flavours characterised by the highest content of acids, followed by lactones and ketones. Combined with the variable importance in projection in partial least squares-discriminant analysis, 19 differential lipids and 41 key VOCs were identified. Further correlation analysis demonstrated that aldehydes were negatively correlated with unsaturated triglycerides, whereas ketones and lactones were negatively correlated with saturated triglycerides containing medium-chain saturated fatty acids. Interactions between lipids and VOCs offers theoretical insights that could inform the advancement of EMB technology.
Enzyme-modified butter (EMB) is well-known for its rich flavour, which is primarily defined by the process of enzymatic hydrolysis. This study employed lipidomics and flavouromics to assess the differences between EMBs and to uncover the intrinsic links between volatile organic compounds (VOCs) and lipids. Approximately 273 lipids and 82 VOCs were identified in butter. Palatase 20,000 L and Lipase MHA 10SD had the strongest hydrolytic activities, enhancing flavours characterised by the highest content of acids, followed by lactones and ketones. Combined with the variable importance in projection in partial least squares-discriminant analysis, 19 differential lipids and 41 key VOCs were identified. Further correlation analysis demonstrated that aldehydes were negatively correlated with unsaturated triglycerides, whereas ketones and lactones were negatively correlated with saturated triglycerides containing medium-chain saturated fatty acids. Interactions between lipids and VOCs offers theoretical insights that could inform the advancement of EMB technology.
作者机构：
[Zhang, Hailong; "Li, Xiongzhi; He, Junbo"; Zhang, Weinong; Hu, Chun; Han, Lijuan] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;[Zhang, Hailong; "Li, Xiongzhi; He, Junbo"; Zhang, Weinong; Hu, Chun; Han, Lijuan] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
[Chun Hu; Weinong Zhang] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
关键词：
Chitosan;Functional properties;Interaction mechanism;Soy protein isolate;Spectroscopy;Structure
摘要：
This study investigated the interaction mechanism between soy protein isolate (SPI) and chitosan (CS), and the structure and functional properties of their complex. The results revealed hydrogen bonding and hydrophobic interactions as the main driving forces for formation of soluble SPI/CS complex, while electrostatic interactions as the primary force driving insoluble complex formation. Insoluble complex formation was promoted by an appropriate increase in SPI/CS total concentration (> 0.24 %) and a decrease in NaCl concentration (< 60 mmol/L). After adding CS, SPI decreased in solubility, emulsifying and foaming properties, followed by an increase with pH raised from 3 to 9. CS addition could also change the tertiary structure of SPI and increase its relative crystallinity, enabling a red shift of amino (−NH 2 ) groups and a denser structure formation on SPI surface. These results offer valuable insights into the use of SPI/CS complex in the food industry.
This study investigated the interaction mechanism between soy protein isolate (SPI) and chitosan (CS), and the structure and functional properties of their complex. The results revealed hydrogen bonding and hydrophobic interactions as the main driving forces for formation of soluble SPI/CS complex, while electrostatic interactions as the primary force driving insoluble complex formation. Insoluble complex formation was promoted by an appropriate increase in SPI/CS total concentration (> 0.24 %) and a decrease in NaCl concentration (< 60 mmol/L). After adding CS, SPI decreased in solubility, emulsifying and foaming properties, followed by an increase with pH raised from 3 to 9. CS addition could also change the tertiary structure of SPI and increase its relative crystallinity, enabling a red shift of amino (−NH 2 ) groups and a denser structure formation on SPI surface. These results offer valuable insights into the use of SPI/CS complex in the food industry.
摘要：
Selachyl alcohol (SA), a naturally occurring 1- O -alkylglycerol, has garnered significant attention due to its wide biological activities. To enhance its aqueous solubility, the complexation with sodium caseinate (NaCas) was investigated. Results showed the SA-NaCas complex, optimally formed at a 1:4 mass ratio, yielded a nanoscale dispersion with enhanced surface hydrophobicity, reduced dynamic surface tension, and superior emulsifying indices compared to NaCas alone. Fluorescence spectroscopy elucidated the interaction between SA and NaCas as a spontaneous process, mainly driven by hydrophobic forces. The binding constant and Gibbs free energy change were 1.17 × 10 3 L/mol and − 18.09 kJ/mol at 308 K. Molecular docking revealed that hydrophobic and hydrogen bonding interactions were the main forces driving the binding of SA to the α- and β-casein components of NaCas. The SA-NaCas nanocomplex not only enhances SA's water solubility, but also can be used as an effective nano-delivery system with better physicochemical properties than NaCas.
Selachyl alcohol (SA), a naturally occurring 1- O -alkylglycerol, has garnered significant attention due to its wide biological activities. To enhance its aqueous solubility, the complexation with sodium caseinate (NaCas) was investigated. Results showed the SA-NaCas complex, optimally formed at a 1:4 mass ratio, yielded a nanoscale dispersion with enhanced surface hydrophobicity, reduced dynamic surface tension, and superior emulsifying indices compared to NaCas alone. Fluorescence spectroscopy elucidated the interaction between SA and NaCas as a spontaneous process, mainly driven by hydrophobic forces. The binding constant and Gibbs free energy change were 1.17 × 10 3 L/mol and − 18.09 kJ/mol at 308 K. Molecular docking revealed that hydrophobic and hydrogen bonding interactions were the main forces driving the binding of SA to the α- and β-casein components of NaCas. The SA-NaCas nanocomplex not only enhances SA's water solubility, but also can be used as an effective nano-delivery system with better physicochemical properties than NaCas.
作者机构：
[Zhang, Shiqi; Chen, Yingxin; Su, Lingzhi] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;[Han, Lijuan; He, Junbo; Zhang, Weinong] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
[Lijuan Han] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
关键词：
Bigels;Binary hydrogel;Casein;Whey protein isolate
摘要：
Bigels were prepared from ethyl cellulose oleogels and binary hydrogels containing konjac glucomannan (KGM) and two homologous proteins: casein (CS) and whey protein isolate (WPI). An increase in CS concentration led to an initial enhancement, followed by a reduction in the yield stress and hardness of the bigels. Conversely, variations in WPI concentration did not have a significant effect on these properties. As protein concentration increased, WPI-based bigels maintained the hydrogel-in-oleogel structure, whereas CS-based bigels exhibited phase inversion. The change in binary hydrogels was responsible for the structural evolution and property differences in bigels. Both CS–KGM and WPI–KGM binary hydrogels played a role in stabilizing the droplets and decreasing interfacial tension. Notably, CS–KGM mixtures demonstrated superior emulsification performance compared to WPI–KGM mixtures. By changing the type and concentrations of proteins used, different emulsification abilities can be achieved in hydrogel solutions, which in turn control the structural properties of the corresponding bigels.
Bigels were prepared from ethyl cellulose oleogels and binary hydrogels containing konjac glucomannan (KGM) and two homologous proteins: casein (CS) and whey protein isolate (WPI). An increase in CS concentration led to an initial enhancement, followed by a reduction in the yield stress and hardness of the bigels. Conversely, variations in WPI concentration did not have a significant effect on these properties. As protein concentration increased, WPI-based bigels maintained the hydrogel-in-oleogel structure, whereas CS-based bigels exhibited phase inversion. The change in binary hydrogels was responsible for the structural evolution and property differences in bigels. Both CS–KGM and WPI–KGM binary hydrogels played a role in stabilizing the droplets and decreasing interfacial tension. Notably, CS–KGM mixtures demonstrated superior emulsification performance compared to WPI–KGM mixtures. By changing the type and concentrations of proteins used, different emulsification abilities can be achieved in hydrogel solutions, which in turn control the structural properties of the corresponding bigels.
作者机构：
[Jinyu Chen; Li Wang; Zhouqiao Zhao; Shuyi Li] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;[Lijuan Han; Hailong Zhang; Weinong Zhang] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
[Lijuan Han] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
摘要：
Crude oil bodies (OBs) combined with β-sitosterol/γ-oryzanol oleogels (OGs) were used to develop structured emulsion gels (EGs) with potential as margarine alternatives. The effects of OG:OB mass ratio (0:10 to 10:0) and oleogelator (OGL) concentration (6-10 wt%) on phase structure and gel performance were systematically investigated. At 50-70% OG, EGs exhibited a phase shift from bicontinuous to water-in-oil (W/O) morphology, with improved elasticity, hardness, and shape retention -key attributes for margarine-like applications. Increasing OGL concentration led to denser droplet packing and stronger gel networks, as indicated by higher elasticity and yield stress. CLSM revealed that high OG or OGL levels disrupted OB interfacial membranes and promoted reorganization at the oil-water interface, contributing to structural transformation. Under 3D printing conditions, samples with a 7:3 OG:OB ratio and ≥8% OGL maintained stable extrusion and structural integrity. These results demonstrate the feasibility of tailoring OB-based EGs for use in plant-based, clean-label fat spreads with structural and functional compatibility to margarine.
Crude oil bodies (OBs) combined with β-sitosterol/γ-oryzanol oleogels (OGs) were used to develop structured emulsion gels (EGs) with potential as margarine alternatives. The effects of OG:OB mass ratio (0:10 to 10:0) and oleogelator (OGL) concentration (6-10 wt%) on phase structure and gel performance were systematically investigated. At 50-70% OG, EGs exhibited a phase shift from bicontinuous to water-in-oil (W/O) morphology, with improved elasticity, hardness, and shape retention -key attributes for margarine-like applications. Increasing OGL concentration led to denser droplet packing and stronger gel networks, as indicated by higher elasticity and yield stress. CLSM revealed that high OG or OGL levels disrupted OB interfacial membranes and promoted reorganization at the oil-water interface, contributing to structural transformation. Under 3D printing conditions, samples with a 7:3 OG:OB ratio and ≥8% OGL maintained stable extrusion and structural integrity. These results demonstrate the feasibility of tailoring OB-based EGs for use in plant-based, clean-label fat spreads with structural and functional compatibility to margarine.
关键词：
Bile acid metabolism;High-fat diet;Intestinal flora;Phosphatidylethanolamine
摘要：
Phosphatidylethanolamine (PE) is the second most abundant phospholipid in soybeans, which are widely used in the food industry as emulsifiers, thickeners, preservatives, and other additives. High-fat diets are known to disrupt intestinal metabolism and cause microbial disorders, leading to metabolic and intestinal health issues. To elucidate the effects of PE on these high-fat diet-induced disorders, we innovatively explored the interaction between regional intestinal bile acids and microbiota, revealing that PE supplementation can mitigate high-fat diet-induced metabolic disorders. PE downregulated the level of small intestinal aromatic amino acids in mice fed a low-fat diet. Additionally, PE influenced bile acid metabolism by modulating the intestinal flora, thereby promoting secondary bile acid production in the small intestine. PE altered the flora structure in mice fed an HFD by increasing the abundance of genera associated with energy metabolism and intestinal immunity, such as Akkermansia , which was elevated by 6.45 times. The study demonstrates the positive effects of PE on intestinal metabolism and microbiota in mice fed an HFD, indicating its potential to regulate intestinal metabolism and enhance gut microbiota composition.
Phosphatidylethanolamine (PE) is the second most abundant phospholipid in soybeans, which are widely used in the food industry as emulsifiers, thickeners, preservatives, and other additives. High-fat diets are known to disrupt intestinal metabolism and cause microbial disorders, leading to metabolic and intestinal health issues. To elucidate the effects of PE on these high-fat diet-induced disorders, we innovatively explored the interaction between regional intestinal bile acids and microbiota, revealing that PE supplementation can mitigate high-fat diet-induced metabolic disorders. PE downregulated the level of small intestinal aromatic amino acids in mice fed a low-fat diet. Additionally, PE influenced bile acid metabolism by modulating the intestinal flora, thereby promoting secondary bile acid production in the small intestine. PE altered the flora structure in mice fed an HFD by increasing the abundance of genera associated with energy metabolism and intestinal immunity, such as Akkermansia , which was elevated by 6.45 times. The study demonstrates the positive effects of PE on intestinal metabolism and microbiota in mice fed an HFD, indicating its potential to regulate intestinal metabolism and enhance gut microbiota composition.
摘要：
Zearalenone (ZEA) is a hazardous mycotoxin that extensively contaminates food and feed, posing critical health risks to humans and animals. Microbial degradation is a promising approach for eliminating ZEA. In this study, a strain YM1 possessing efficient ZEA degradation activity was isolated from moldy corn, and identified as Bacillus velezensis YM1 ( B. velezensis YM1). B. velezensis YM1 exhibited significant ZEA degradation rates ranging from 91.6% to 98.3% within a wide range of temperatures 16 - 50°C and pH values 4 - 10, indicating that strain YM1 possesses superior heat and pH tolerance. B. velezensis YM1 showed a ZEA degradation rate of 86.4% in corn samples. Extracellular enzymes secreted by strain YM1 in the culture supernatant are primarily responsible for ZEA degradation. Moreover, potential degradation products of ZEA were identified through liquid chromatography-mass spectrometry analysis, leading to an infered degradation pathway. The result suggests that B. velezensis YM1 converts ZEA into degradation products by cleaving the lactone ring structure. Finally, cytotoxicity assessments indicate that the degradation products have lower toxicity compared to the original ZEA. These findings indicate that B. velezensis YM1 holds significant potential in the ZEA eliminating from food and feed.
Zearalenone (ZEA) is a hazardous mycotoxin that extensively contaminates food and feed, posing critical health risks to humans and animals. Microbial degradation is a promising approach for eliminating ZEA. In this study, a strain YM1 possessing efficient ZEA degradation activity was isolated from moldy corn, and identified as Bacillus velezensis YM1 ( B. velezensis YM1). B. velezensis YM1 exhibited significant ZEA degradation rates ranging from 91.6% to 98.3% within a wide range of temperatures 16 - 50°C and pH values 4 - 10, indicating that strain YM1 possesses superior heat and pH tolerance. B. velezensis YM1 showed a ZEA degradation rate of 86.4% in corn samples. Extracellular enzymes secreted by strain YM1 in the culture supernatant are primarily responsible for ZEA degradation. Moreover, potential degradation products of ZEA were identified through liquid chromatography-mass spectrometry analysis, leading to an infered degradation pathway. The result suggests that B. velezensis YM1 converts ZEA into degradation products by cleaving the lactone ring structure. Finally, cytotoxicity assessments indicate that the degradation products have lower toxicity compared to the original ZEA. These findings indicate that B. velezensis YM1 holds significant potential in the ZEA eliminating from food and feed.
摘要：
Sulforaphane (SFE) extracted from radish seeds has garnered significant research attention in recent years due to its notable biological activities, particularly its anticancer properties. However, SFE is highly sensitive to the environment; therefore, solid lipid nanoparticles (SLNs) were used to embed SFE to enhance its stability. SFE-SLNs were characterized and compared with free SFE to assess the impact of SLNs on SFE. The SFE-SLNs exhibited a spherical shape with a uniform and stable distribution. FTIR analysis suggested that SLNs might distribute SFE both within and on their surface. The SLNs effectively protected free SFE from breaking down at high temperatures, in water with pH levels between 2.0 and 9.0, and while being stored for over 8 weeks at 25 °C. In addition, the SFE in SFE-SLNs exhibited a sustained release compared to a sudden release of free SFE, leading to enhanced absorption in the intestine and improved bioavailability. Embedding SFE in SLNs did not make it less effective at killing cancer cells. This study provides an effective approach to improving the efficiency and stability of SFE, which could aid in incorporating its beneficial characteristics into products such as beverages, dairy products, solid formulations, and dietary supplements.
摘要：
The present work aimed to prepare inflatable reduced-fat mayonnaise by using sunflower wax-based oleofoams (SWOF) as an oil phase. The effects of SW concentrations on the microstructure and the physical properties of oleofoams were investigated. Then the stable oleofoam formulations were chosen to prepare inflatable mayonnaise, and the functionality related to the physical (textural properties and thermal stability) and sensory attributes (appearance, color, and viscosity) of inflatable reduced-fat mayonnaise was compared with commercial low-fat mayonnaise (CLFM) & full-fat mayonnaise (CFFM). The microstructure study of SWOF indicated the presence of clearly visible SW crystals at the air-oil boundary and inside the continuous phase. This suggests that the stability of SWOF was accomplished through both Pickering and network crystallization. The SWOF exhibited a multi-layered sandwich structure, and the crystal layer thickness increased in oleofoams as the SW concentration rose. The oleofoams containing exceeded 6 wt% SW had better foamability and stability, a more elastic network, and a clear surface texture. Inflatable mayonnaise prepared by 10SWOF had comparable brightness, mouthfeel, and texture to CLFM, but sensitized to temperature. In general, the whipped mayonnaise prepared in this investigation had an acceptable appearance and textural properties and was suitable for foods that do not require heating.
The present work aimed to prepare inflatable reduced-fat mayonnaise by using sunflower wax-based oleofoams (SWOF) as an oil phase. The effects of SW concentrations on the microstructure and the physical properties of oleofoams were investigated. Then the stable oleofoam formulations were chosen to prepare inflatable mayonnaise, and the functionality related to the physical (textural properties and thermal stability) and sensory attributes (appearance, color, and viscosity) of inflatable reduced-fat mayonnaise was compared with commercial low-fat mayonnaise (CLFM) & full-fat mayonnaise (CFFM). The microstructure study of SWOF indicated the presence of clearly visible SW crystals at the air-oil boundary and inside the continuous phase. This suggests that the stability of SWOF was accomplished through both Pickering and network crystallization. The SWOF exhibited a multi-layered sandwich structure, and the crystal layer thickness increased in oleofoams as the SW concentration rose. The oleofoams containing exceeded 6 wt% SW had better foamability and stability, a more elastic network, and a clear surface texture. Inflatable mayonnaise prepared by 10SWOF had comparable brightness, mouthfeel, and texture to CLFM, but sensitized to temperature. In general, the whipped mayonnaise prepared in this investigation had an acceptable appearance and textural properties and was suitable for foods that do not require heating.
摘要：
In this study, resveratrol-loaded nano-emulsions were added to yogurts, improving the physicochemical properties and functional factors and realizing the development of nutrient-fortified yogurt. Yogurts added with free resveratrol (Y-R), resveratrol-loaded emulsions stabilized by sodium caseinate (Y-NN), decaglycerol monooleate (Y-DN), and sodium caseinate-decaglycerol monooleate (Y-DND) were evaluated for their physicochemical properties, including pH, titratable acidity, syneresis, and textural parameters, with 5-day intervals for 15-day storage. The resveratrol retention rate was analyzed in the Y-R, Y-NN, Y-DN, and Y-NDN groups during 15 days of storage. The dynamic bioaccessibility of resveratrol and the NMR-based nutritional profile of yogurt in the Y-R, Y-NN, Y-DN, and the Y-NDN group were investigated after in vitro digestion. The results demonstrated that the addition of resveratrol emulsion decreased the hardness of yogurt while evaluating its titratable acidity and water-holding capacity, which were characterized by high stability. The stability of resveratrol added in the form of an emulsion was significantly higher than that of the free form. Compared with the other groups, the yogurt formulated with sodium caseinate/decaglycerol monooleate (NaCas/DGMO) emulsion showed the highest resveratrol retention rate, about 70%. In vitro digestion showed that encapsulation effectively and persistently improved the dynamic bioaccessibility of resveratrol. Additionally, NMR-based nutritional profile analysis before and after in vitro digestion demonstrated that resveratrol emulsion nutritional fortification promoted the release of nutrients, improving the nutritional value of yogurt. These findings offered theoretical guidance and technical support for the use of resveratrol nano-emulsions in yogurt.
摘要：
To overcome the instability of sodium caseinate (NaCas) and zein binary nanoparticles in gastric digestion, and to improve the encapsulation of curcumin (Cur), hexaglycerol monooleate (HGMO) was employed as an anti-pepsin component to form ternary nanoparticles. The NaCas-Zein-HGMO nanoparticles were prepared using a self-assembly method that only required mixing at room temperature, and the optimal mass ratio for the components was determined to be 2:2:1. At a mass ratio of 1:20 between curcumin and zein, the NaCas-Zein-HGMO nanoparticles showed high encapsulation efficiency (91.18%) and provided effective chemical protection for curcumin. The Cur-NaCas-Zein-HGMO nanoparticles exhibited nanoscale dispersion, with a particle size about 236 nm, and demonstrated remarkable stability. In addition, the Cur-NaCas-Zein-HGMO nanoparticles exhibited improved resistance to simulated gastric fluid (SGF) digestion, increased antioxidant activity, sustained release profile, and exceptional rehydration capability. The results clearly showed that HGMO plays a crucial role in improving the physicochemical properties and encapsulation of curcumin of NaCas-Zein-HGMO nanoparticle. Hence, the novel ternary nanoparticles, NaCas-Zein-HGMO, have the potential to serve as an excellent delivery carrier for hydrophobic bioactive compounds, thereby mitigating their susceptibility to degradation by gastric digestion.
To overcome the instability of sodium caseinate (NaCas) and zein binary nanoparticles in gastric digestion, and to improve the encapsulation of curcumin (Cur), hexaglycerol monooleate (HGMO) was employed as an anti-pepsin component to form ternary nanoparticles. The NaCas-Zein-HGMO nanoparticles were prepared using a self-assembly method that only required mixing at room temperature, and the optimal mass ratio for the components was determined to be 2:2:1. At a mass ratio of 1:20 between curcumin and zein, the NaCas-Zein-HGMO nanoparticles showed high encapsulation efficiency (91.18%) and provided effective chemical protection for curcumin. The Cur-NaCas-Zein-HGMO nanoparticles exhibited nanoscale dispersion, with a particle size about 236 nm, and demonstrated remarkable stability. In addition, the Cur-NaCas-Zein-HGMO nanoparticles exhibited improved resistance to simulated gastric fluid (SGF) digestion, increased antioxidant activity, sustained release profile, and exceptional rehydration capability. The results clearly showed that HGMO plays a crucial role in improving the physicochemical properties and encapsulation of curcumin of NaCas-Zein-HGMO nanoparticle. Hence, the novel ternary nanoparticles, NaCas-Zein-HGMO, have the potential to serve as an excellent delivery carrier for hydrophobic bioactive compounds, thereby mitigating their susceptibility to degradation by gastric digestion.
摘要：
With the development of oil processing technology, the retention rate of lipid concomitants in oil has increased. The effect of lipid concomitants on the physicochemical characteristics of oil has garnered significant interest; however, the effect of the lipid concomitant alpha-tocopherol on the physicochemical properties of rice bran oil (RBO) and the oil absorbency of French fries during frying is unclear. Thus, the influence of alpha-tocopherol on total polar compounds, diacylglycerols content, and viscosity of frying oil as well as oil content and distribution, moisture content, micromorphology, and quality of French fries is studied. The results revealed that RBO with 0%-0.1% alpha-tocopherol dose-dependently decreased the total polar compounds, diacylglycerols content, and the viscosity of RBO. This primarily affected the adsorption of surface and structural oils in the French fries. Additionally, RBO with 0%-0.1% alpha-tocopherol decreased the porous structure of the French fries. Compared with other alpha-tocopherol levels, RBO supplemented with 0.1% alpha-tocopherol demonstrated a better effect on reducing the oil absorption in French fries. Moreover, alpha-tocopherol had a minimal effect on French fry quality. Consequently, incorporating alpha-tocopherol (0.1%) into frying oil because of its inhibitory effect on the oil absorption of French fries is recommended.
摘要：
To improve the emulsifying property of sodium caseinate (NaCas) as stabilizer of oil-in-water emulsions and encapsulation of bioactive compounds, three hexaglycerol mono-fatty acid esters were chosen as small molecular weight surfactants to complex with NaCas. Hexaglycerol monooleate (HGMO) was found to be the optimal surfactant and the optimal mass ratio was 1:1, through characterization of particle size, Zeta-potential, and turbidity. Fluorescence and FTIR spectra indicated that the hydrophobic interaction and hydrogen bond provided driving forces to the formation of stable complex. The complexation of HGMO to NaCas increased the surface hydrophobicity and decreased surface tension compared with NaCas, and strengthened the EAI and ESI. The NaCas-HGMO complex had good stabilization on rice bran oil-in-water emulsions, in a wide pH and ionic strength, and the forwarding Cur encapsulation in O/W emulsions dramatically reduced the degradation during storage at 4celcius. Therefore, the present NaCas-HGMO complex might be employed as an effective emulsifier to stable O/W emulsions that load lipophilic bioactives in functional foods or beverages.
