Effects of frequency ultrasound on the properties of zein-chitosan complex coacervation for resveratrol encapsulation

Ren, Xiaofeng; Hou, Ting; Liang, Qiufang; Zhang, Xi; Hu, Di; Xu, Baoguo; Chen, Xinxiang; Chalamaiah, Meram; Ma, Haile

doi:10.1016/j.foodchem.2018.11.025

Cited by 141 publications

(51 citation statements)

References 38 publications

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“…Raviyan et al [25] also reported that when the conducted ultrasonic frequency fa was close to the resonance frequency fr of the system, the ultrasonochemical damage effect of the system reached the maximum. Similarly, Ren et al [26] reported that 33 kHz ultrasound had the strongest protein damage effect. Apart from the resonant frequency of 33 kHz, the ultrasonic effect at other frequencies (28, 40, and 68 kHz) had a relatively high solubility promoting effect, showing a high protein yield.…”

Section: Ultrasonic Frequencymentioning

confidence: 89%

Preparation of Heat-Sensitivity Proteins from Walnut Meal by Sweep Frequency Ultrasound-Assisted Alkali Extraction

Fan

Feng

et al. 2021

Journal of Food Quality

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Sweep frequency ultrasound- (SFU-) assisted alkali extraction was conducted to increase the yield and content of heat-sensitive protein of walnut meal under a relatively mild condition. The physicochemical and structural characteristics of the proteins obtained by SFU-assisted alkali extraction and the conventional alkali extraction were compared. It was found that the optimal parameters for the SFU-assisted extraction were the solid-liquid ratio of 1 : 12, pH value of 9, initial temperature of 25°C, ultrasonic frequency of 28 kHz, sweep frequency amplitude of 1.5 kHz, sweep frequency cycle of 100 ms, duty ratio of 77%, and ultrasonic time of 90 min. Under this condition, a vast improvement in the walnut protein yield (34.9%) and the walnut protein content (9.8%) was observed. Such improvement was due to the structural changes of the sonicated protein; e.g., SFU decreased the intermolecular/intramolecular hydrogen bond force of proteins and, therefore, caused more order secondary structures and more loosen microstructures. This helped to improve the thermoplastic and solubility of the heat-sensitivity protein. Thus, SFU treatment could be an effective auxiliary technology in the alkali extraction of heat-sensitivity walnut protein. It might also be a promising technology for the extraction of heat-sensitivity protein from other agricultural by-products.

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Section: Ultrasonic Frequencymentioning

confidence: 89%

Preparation of Heat-Sensitivity Proteins from Walnut Meal by Sweep Frequency Ultrasound-Assisted Alkali Extraction

Fan

Feng

et al. 2021

Journal of Food Quality

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“…Microemulsion and microencapsulation are usually regarded as effective technologies for preserving beneficial unsaturated fatty acids (UFAs) from oxidative degradation, to prevent undesirable interaction with other components as well as to expand the applications of oils rich in UFAs and other beneficial components . Chitosan (CS) and protein are usually used as wall materials of microcapsules, since protein–polysaccharide complex can result in liquid–liquid phase separation (coacervation) or precipitate‐like products in specific physicochemical conditions (e.g. pH and ionic strength) .…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of potato protein‐based microcapsules with an emphasis on the mechanism of interaction among the main components

et al. 2020

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BACKGROUND Potato protein (PP) has promising potential for utilization in food applications due to its high nutritive value and functional properties. Grapeseed oil (GO) is rich in unsaturated fatty acids and antioxidant active ingredients. However, its application is limited because of low stability and high volatility. In order to overcome such problems, PP‐based microcapsules encapsulating GO were produced by complex coacervation, and characterized using optical, thermodynamic and spectroscopic analyses. RESULTS Results indicated that a ratio of GO/PP of 1:2 led to the best encapsulation effect with the maximum microencapsulation efficiency and yield. Intact and nearly spherical microcapsules were observed from scanning electron microscopy images. Results of thermogravimetry demonstrated that thermal resistance was increased in the microencapsulated GO, indicating that PP‐based microcapsules could be a good way to protect the thermal stability of GO. Fourier transform infrared spectra indicated that hydrogen bonding and covalent crosslinking might occur among wall materials, but a physical interaction between GO and wall materials. CONCLUSIONS PP can be successfully used to encapsulate GO when combined with chitosan, indicating that PP‐based microcapsules have potential for application in encapsulating liquid oils with functional properties. A schematic diagram of possible interactions was constructed to better understand the mechanism of formation of the microcapsules. © 2020 Society of Chemical Industry

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“…EDC was used as the chemical bridging agent to stabilize nanoparticles to obtain nanoparticles in a size range from 300 to 700 nm. Ren et al confirmed the effects of ultrasound frequency on the properties of zein-chitosan complex [ 126 ]. Resveratrol was successfully encapsulated using zein-chitosan complex coagulation.…”

Section: Methods For Producing Protein Nanoparticlesmentioning

confidence: 99%

Protein-Based Nanoparticles as Drug Delivery Systems

et al. 2020

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Nanoparticles have been extensively used as carriers for the delivery of chemicals and biomolecular drugs, such as anticancer drugs and therapeutic proteins. Natural biomolecules, such as proteins, are an attractive alternative to synthetic polymers commonly used in nanoparticle formulation because of their safety. In general, protein nanoparticles offer many advantages, such as biocompatibility and biodegradability. Moreover, the preparation of protein nanoparticles and the corresponding encapsulation process involved mild conditions without the use of toxic chemicals or organic solvents. Protein nanoparticles can be generated using proteins, such as fibroins, albumin, gelatin, gliadine, legumin, 30Kc19, lipoprotein, and ferritin proteins, and are prepared through emulsion, electrospray, and desolvation methods. This review introduces the proteins used and methods used in generating protein nanoparticles and compares the corresponding advantages and disadvantages of each.

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Effects of frequency ultrasound on the properties of zein-chitosan complex coacervation for resveratrol encapsulation

Cited by 141 publications

References 38 publications

Preparation of Heat-Sensitivity Proteins from Walnut Meal by Sweep Frequency Ultrasound-Assisted Alkali Extraction

Preparation of Heat-Sensitivity Proteins from Walnut Meal by Sweep Frequency Ultrasound-Assisted Alkali Extraction

Preparation and characterization of potato protein‐based microcapsules with an emphasis on the mechanism of interaction among the main components

Protein-Based Nanoparticles as Drug Delivery Systems

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