Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution

Kasinos, M.; Sabatino, Paolo; Vanloo, Berlinda; Gevaert, Kevin; Martins, José; Meeren, Paul Van der

doi:10.1016/j.foodhyd.2013.01.007

Cited by 39 publications

(14 citation statements)

References 41 publications

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“…As suggested above (cf. Section 3.2), this phenomenon could also take place when the oil phase is organized into liposomes (Kasinos, Sabatino, Vanloo, Gevaert, Martins, & Van der Meeren, 2013), explaining the additional protective effect provided by the protein matrix, despite being water-dispersible. These results are in agreement with those recently reported by Frenzel and co-workers (M. Frenzel, Krolak, Wagner, & Steffen-Heins, 2015), who showed that whey protein coatings increased the physical stability of soy phospholipids-based liposomes and reduced their bilayer semi-permeability.…”

Section: Insert Figure About Herementioning

confidence: 98%

“…A similar phenomenon could take place in the prepared liposome dispersions, where the liposomes would act as self-organized oil droplets, which would interact with the exposed non-polar residues of the protein. Previous works have already suggested that phospholipids can modify the secondary structure of whey proteins due to hydrophobic interactions (Kasinos, Sabatino, Vanloo, Gevaert, Martins, & Van der Meeren, 2013), allowing even the insertion of whey proteins into the liposomal membrane (Monika .…”

Section: Hybrid Electrosprayed Capsulesmentioning

confidence: 99%

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Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

et al. 2017

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Novel food-grade hybrid encapsulation structures based on the entrapment of phosphatidylcholine liposomes, within a WPC matrix through electrospraying, were developed and used as delivery vehicles for curcumin. The loading capacity and encapsulation efficiency of the proposed system was studied, and the suitability of the approach to stabilize curcumin and increase its bioaccessibility was assessed. Results showed that the maximum loading capacity of the liposomes was around 1.5% of curcumin, although the loading capacity of the hybrid microencapsulation structures increased with the curcumin content by incorporation of curcumin microcrystals upon electrospraying. Microencapsulation of curcumin within the proposed hybrid structures significantly increased its bioaccessibility (∼1.7-fold) compared to the free compound, and could successfully stabilize it against degradation in PBS (pH=7.4). The proposed approach thus proved to be a promising alternative to produce powder-like functional ingredients.

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Section: Insert Figure About Herementioning

confidence: 98%

Section: Hybrid Electrosprayed Capsulesmentioning

confidence: 99%

Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

et al. 2017

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“…Although the incorporation of curcumin within the zein fibers did not modify their thermal stability, most probably due to the low curcumin to zein ratio employed, the degradation of the gelatin fibers occurred at a slightly lower temperature when they were loaded with curcumin. In this latter case, the bioactive compound was incorporated in the form of liposomal curcumin, and phospholipids have been previously described to interact with proteins through hydrophobic interactions, altering their secondary structure (Kasinos et al, 2013). gests that effect on the gelatin fibers, which also had an impact on their release and stabilization properties (cf.…”

Section: Ft-ir Spectroscopy Analysismentioning

confidence: 99%

Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications

et al. 2019

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In this study, curcumin was encapsulated within electrospun protein (i.e. gelatin and zein) 15 fibers to generate bioactive coatings for food packaging. Additionally, a green tea extract (GTE) was also incorporated within the formulations to evaluate its impact on the stability, protective ability, and release properties of the curcumin-loaded fibers. Due to the poor solubility of curcumin in aqueous media, a strategy based on its incorporation through liposomes was developed, allowing to successfully incorporating curcumin into gelatin fibers. Very high encapsulation efficiencies were attained for both zein and gelatin, with the former showing an enhanced protection effect and a more limited and slower release of the curcumin in hydrophobic food simulants. The addition of GTE resulted in strong interactions being established with the proteins and, in the particular case of gelatin, it improved the protective effect and slowed down the curcumin release from the fibers, although it did not prevent their collapse in water. The results showed that while the developed gelatin coatings showed a promising release behavior in contact with fatty food simulants, zein-based coatings would be more adequate for packaging of high water content food products.

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“…The α-helix configuration presents an intense and positive band at 190 nm and negative peaks at 208 and 220 nm, while β-sheet configuration presents a negative dichroic peak with a minimum in the 215 nm region. Random coil structures generally have a positive CD peak near 215 nm and a negative one near to 200 nm (Barreto et al, 2003;Kasinos et al, 2013). Unheated lactoferrin presented an ellipticity minimum near 210 nm (Fig.…”

Section: Ansmentioning

confidence: 93%

Cold gel-like emulsions of lactoferrin subjected to ohmic heating

Furtado

Pereira

Vicente

et al. 2018

Food Research International

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Ohmic heating is a technique that has gained increasing attention because of its capacity to produce uniform heating, and claimed electrical influence on the functional and technological properties of treated protein dispersions. The aim of this work was to evaluate the influence of ohmic heating on the properties of cold gel-like emulsions, comparing them with those obtained by conventional heating. The effect of ohmic and conventional heating on physical and structural properties of lactoferrin was also addressed. Ohmic heating treatment resulted in less pronounced aggregation of lactoferrin, when compared to conventional heating. An increase of particle size, turbidity, intrinsic and extrinsic fluorescence values and a decrease of dichroic signal after heat treatment indicated an increase of protein interactions. Emulsions produced from heat-treated lactoferrin showed gel-like behavior which was related to the emulsifying capacity of lactoferrin, combined with the emulsification method and the heat pre-treatment applied to the protein. Rheological and microstructural properties were intrinsically related to the heat treatment of the protein since ohmic heating produced gel-like emulsions with a less rigid structure. These emulsions could be interesting for food applications containing heat-sensitive ingredients.

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Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution

Cited by 39 publications

References 41 publications

Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin

Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications

Cold gel-like emulsions of lactoferrin subjected to ohmic heating

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