Pickering
emulsions stabilized by food-grade particles have garnered
increasing interest in recent years due to their promising applications
in biorelated fields such as foods, cosmetics, and drug delivery.
However, it remains a big challenge to formulate nanoscale Pickering
emulsions from these edible particles. Herein we show that a new Pickering
nanoemulsion that is stable, monodisperse, and controllable can be
produced by employing the spherical micellar nanoparticles (EYPNs),
self-assembled from the food-derived, amphiphilic egg yolk peptides,
as an edible particulate emulsifier. As natural peptide-based nanoparticles,
the EYPNs have a small particle size, intermediate wettability, high
surface activity, and deformability at the interface, which enable
the formation of stable Pickering nanodroplets with a mean dynamic
light scattering diameter below 200 nm and a polydispersity index
below 0.2. This nanoparticle system is versatile for different oil
phases with various polarities and demonstrates the easy control of
nanodroplet size through tuning the microfluidization conditions or
the ratio of EYPNs to oil phase. These food-grade Pickering nanoemulsions,
obtained when the internal phase is an edible vegetable oil, have
superior stability during long-term storage and spray-drying based
on the irreversible and compact adsorption of intact EYPNs at the
nanodroplet surface. This is the first finding of a natural edible
nano-Pickering emulsifier that can be used solely to make stable food
Pickering nanoemulsions with the qualities of simplicity, versatility,
low cost, and the possibility of controllable and mass production,
which make them viable for many sustainable applications.
Glycyrrhizic acid (GA) and GA nanofibrils (GN) have been shown to be efficient natural emulsifiers for formation and stabilization of food emulsions. In this work, the emulsion properties of GN in the presence of soy protein isolate−pectin complex nanoparticles (SPNPs) were studied to understand the impact of the nanofibril−nanoparticle interactions on emulsion stabilization. In the presence of low GN concentrations (0.1−0.5 wt %), the synergy in reducing the interfacial tension was observed due to SPNPs−GN complexation in the bulk and at the interface by hydrogen bonding, endowing the prepared emulsions with an overall smaller droplet size. However, obvious flocculation and clustering of oil droplets occurred in these emulsions (especially at 0.25 and 0.5 wt % GN), which are probably induced by a depletion mechanism. At high GN concentrations (1−2 wt %), due to the preferential adsorption, the GN mainly dominated the interface and the subsequent formation and properties of emulsions. Accordingly, the self-standing emulsion gels were obtained, showing a small droplet size with d 32 of about 1.0−1.5 μm, homogeneous appearance and microstructure, and encouraging rheological properties including high gel strength, shear sensitivity, and good thixotropic recovery. This is mainly attributed to the formation of a fibrillar hydrogel network in the continuous phase as well as around the droplet surfaces.
Meat and meat products can be contaminated with pathogenic microorganisms, which cause serious health problems and economic loss. Recently, numerous novel non-thermal technologies have been developed to respond to growing consumer demand for high quality and safe meat products. Cold atmospheric plasma (CAP) is a novel and emerging non-thermal technology, showing great potential for applications in the food industry. This review presents recent advances on the developments and applications of CAP in meat products, including generation and microbial inactivation effects of CAP as well as its influences on physicochemical qualities and sensory attributes of meat products. Furthermore, the safety assessment of CAP-treated meat products and challenges in industrial application of CAP are also discussed.
2019) Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins,
ABSTRACTThe effect of bamboo shoot dietary fibre (BSDF) (0%-4%) on the gel quality, protein thermal stability and secondary structure of pork salt-soluble proteins (SSP) was investigated. The water holding capacity (WHC), breaking force and particle size were increased with the addition of 2% BSDF. Differential scanning calorimetry (DSC) analysis indicated that the addition BSDF changed the thermal denaturation temperature of myosin tail and actin, and led to the disappearance of myosin head as the increase of BSDF up to 4%. SDS-PAGE showed that the band intensity of actin was obviously enhanced by the addition of BSDF. Fourier transform infrared (FTIR) spectroscopy showed that BSDF could affect the protein secondary structure. The α-helix content was significantly decreased and the β-sheet content was significantly increased (P<0.05). In conclusion, BSDF could improve gel quality of salt soluble proteins and has a potential to be applied in meat products.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.