Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions

Tabilo‐Munizaga, Gipsy; Villalobos‐Carvajal, Ricardo; Herrera-Lavados, Carolina; Moreno‐Osorio, Luis; Jarpa‐Parra, Marcela; Pérez‐Won, Mario

doi:10.1016/j.lwt.2018.11.070

Cited by 45 publications

(23 citation statements)

References 21 publications

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“…These results were consistent with the findings of Tabilo‐Munizaga et al. (2019), who described how homogenization pressure can decrease the average particle size and PDI value of lentil emulsions.…”

Section: Resultssupporting

confidence: 93%

“…Owing to their small size, quantum size effects, and high surface‐to‐volume ratio, nanoemulsions have also been found to improve lipid absorption in the gastrointestinal tract (Das, Saxena, & Dwivedi, 2009). Studies have focused on the production of nanoemulsions containing unsaturated fatty acid concentrates from different sources, in order to prepare nanoemulsions with the capacity to act against oxidant factors such as temperature, light exposure, and oxygen, thereby improve the quality of nanoemulsions (Hoeller, Sperger, & Valenta, 2009; Ralla et al., 2017; Tabilo‐Munizaga et al., 2019; Yilmaz & Borchert, 2005). As the particle size decreases, the attractive interactions between the droplets tend to decrease more rapidly than steric repulsion, and this improves the stability of nanoemulsions.…”

Section: Introductionmentioning

confidence: 99%

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Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats

Xie

Zhang

et al. 2020

Journal of Food Science

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The aim of this study was to investigate the bioavailability and bioactivity of perilla (Perilla frutescens) oil nanoemulsions prepared at different homogenization pressures by measuring the weight, fatty acid profile, and antioxidant and anti‐inflammatory properties in rats. The high‐pressure homogenization significantly reduced the particle size of perilla oil nanoemulsions and enhanced their stability, and the minimum particle size was 293.87 ± 6.55 nm at 120 MPa. There was an increase in the weight and fatty acid levels in the plasma and liver of test group rats. The highest glutathione (GSH) and the lowest malondialdehyde (MDA) levels of 18.76 ± 10.51 mg GSH/g prot and 20.27 ± 2.46 nmol/mg prot, respectively, were recorded in rats administrated perilla oil nanoemulsions prepared at 120 MPa. However, there was no significant difference in superoxide dismutase activity (SOD) between the groups. The interferon‐gamma (IL‐γ), interleukin‐1 beta (IL‐1β), IL‐6 (interleukin‐6), and IL‐8 (interleukin‐8) levels in the test groups were lower than those in the blank and control groups at 8 hr after lipopolysaccharide injection. The IL‐1β, IL‐6, and IL‐8 levels were 49.52 ± 14.06, 90.13 ± 6.04, and 419.71 ± 32.03 ng/L, respectively, in rats treated with perilla oil nanoemulsions prepared at 120 MPa. Both perilla oil and its nanoemulsions decreased estradiol levels and damaged the ovaries. Overall, our findings show that the test nanoemulsions enhanced the bioavailability of perilla oil, which resulted in enhanced antioxidant and anti‐inflammatory responses; thus, we provide a new approach to deliver perilla oil.Practical ApplicationNanoemulsions can be used to deliver drugs and bioactive compounds, and perilla oil nanoemulsions can be used in healthcare products and beverage industries.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats

Xie

Zhang

et al. 2020

Journal of Food Science

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“…Stable lentil nanoemulsions was obtained with homogenizer pressure above 200 MPa and the best stability was achieved at 300 MPa. Highpressure homogenization decreased nanoemulsion viscosity under all conditions (Tabilo-Munizaga et al, 2019). Highpressure homogenizers were initially used in dairy industry for fat globule disruption in dairy applications.…”

Section: High Pressure Valve Homogenization Methodsmentioning

confidence: 99%

Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

317

157

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Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions. The composition and structure of the nanoemulsions can be controlled for the encapsulation and effective delivery of bioactive lipophilic compounds. Nanoemulsions have potential application in the food industry for the delivery of nutraceuticals, coloring and flavoring agents, and antimicrobials. The nanoemulsion formulations of active ingredients can be used for developing biodegradable coating and packaging films to enhance the quality, functional properties, nutritional value, and shelf life of foods. This review focuses on preparation of food grade nanoemulsions using high-energy methods and low-energy approaches and their characterization for physical properties, stability, and microstructure. The application of nanoemulsion formulations for sustainable food processing and improving the delivery of functional compounds, such as colorants, flavoring agents, nutraceuticals, and preservatives or antimicrobial agents in foods has been discussed.

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“…Rapeseed shows great foam and emulsion-stabilizing properties due to the presence of cruciferin and napin. Proteins from legumes (e.g., lupin, chickpea, lentil and pea) and nuts (e.g., cashew nut) possess strong potential for stabilization of emulsions and foams, and/or gel formation (Berghout, Boom, & van der Goot, 2015;Burgos-Díaz et al, 2018;Djoullah, Husson, & Saurel, 2018;Ladjal Ettoumi, Chibane, & Romero, 2016;Liu et al, 2018;Tabilo-Munizaga et al, 2019). Soybean protein presents gelling properties but also phenolic compounds that may reduce the nutritional and functional quality.…”

Section: Vegetable Proteinsmentioning

confidence: 99%

Emergent food proteins – Towards sustainability, health and innovation

Fasolin

Pereira

Pinheiro

et al. 2019

Food Research International

176

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There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with "green" and cost-effective processing technologies, such as high hydrostatic pressure, ohmic heating and pulsed electric fields, can be used as strategies to improve the consumption of proteins from sustainable sources without compromising food security. In addition to their nutritional value, these novel proteins present several technological-functional properties that can be used to create various protein systems in different scales (i.e., macro, micro and nano scale), which can be tailored for a specific application in innovative food products. However, in order for these novel protein sources to be broadly used in future food products, their fate in the human gastrointestinal tract (e.g., digestion and bioavailability) must be assessed, as well as their safety for consumers must be clearly demonstrated. In particular, these proteins may become novel allergens triggering adverse reactions and, therefore, a comprehensive allergenicity risk assessment is needed. This review presents an overview of the most promising alternative protein sources, their application in the production of innovative food systems, as well as their potential effects on human health. In addition, new insights on sustainable processing strategies are given.

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Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions

Cited by 45 publications

References 21 publications

Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats

Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats

Nanoemulsions and Their Potential Applications in Food Industry

Emergent food proteins – Towards sustainability, health and innovation

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