Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes

Xie, Haiyang; Wei, Xianling; Liu, Xiaoyan; Bai, Weidong; Zeng, Xiaofang

doi:10.1016/j.ultsonch.2023.106367

Cited by 8 publications

(2 citation statements)

References 39 publications

(69 reference statements)

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“…Source : (A) Reproduced with permission under the Creative Commons CC‐BY‐NC‐ND license from Xie et al. (2023). (B,C) Reproduced with permission Tang, Yang, et al.…”

Section: Noncovalent Interactions Facilitate Biomolecules For Constru...mentioning

confidence: 99%

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Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Yuan,

Chen,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule‐based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule‐based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule‐based emulsions.

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“…Source : (A) Reproduced with permission under the Creative Commons CC‐BY‐NC‐ND license from Xie et al. (2023). (B,C) Reproduced with permission Tang, Yang, et al.…”

Section: Noncovalent Interactions Facilitate Biomolecules For Constru...mentioning

confidence: 99%

“…As exhibited in Figure 7A. Xie et al (2023) studied O/W emulsions stabilized by complexes formed by gallic acid, epigallocatechin gallate, and TA with amylose (AM). The hydroxyl group exposure facilitated the interaction between the pyrogallol group and AM through hydrogen bonding, resulting in the formation of a dense composite network structure.…”

Section: 32mentioning

confidence: 99%

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Yuan,

Chen,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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Effect of Starch Nanoparticles and Tea Polyphenol Inclusion on Physicochemical and Mechanical Properties of Starch‐Based Films

Yang,

Zhao,

et al. 2023

Starch Stärke

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Starch nanoparticles (SNPs) and tea polyphenols (TPs) are combined with potato starch (PS) to prepare food packaging film with improved quality. The developed film and its components are characterized using various methods and techniques. The results show that the tensile strength of the obtained film increases from 5.72 ± 0.11 to 9.57 ± 0.18 MPa after the incorporation of SNPs at a concentration of 5%. Also, tensile strength and elongation at break of PS‐based film are improved significantly with addition of TP (5%). However, the mechanical properties of PS‐based film are weakened with addition of SNPs (≥5%). To increase the TP content of the film, PS and TP are combined separately at different ratios and the complex is incorporated into the film formulation. Combining PS and TP at a ratio of 1:6 is found to be optimal, and the prepared films show maximum tensile strength. The PS and TP form a complex non‐inclusive combination without chemical bonds. Additionally, PS‐TP complex has a typical B‐type crystalline structure, and TP is absorbed on the surface of PS particles. The obtained results indicate that the incorporation of SNPs and TP at a certain concentration significantly improves the mechanical properties of starch‐based films.

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Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins

Wang,

Li,

Hou

et al. 2024

Food Chemistry

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Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes

Cited by 8 publications

References 39 publications

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Effect of Starch Nanoparticles and Tea Polyphenol Inclusion on Physicochemical and Mechanical Properties of Starch‐Based Films

Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins

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