Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

Fan, Yuting; Jiang, Yi; Zhang, Yuzhu; Wen, Zhen; Zhao, Lingyun

doi:10.1016/j.foodhyd.2016.09.008

Cited by 137 publications

(50 citation statements)

References 41 publications

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“…However, large molecular weight polysaccharides increased the steric hindrance of the protein, so it could also effectively prevent the aggregation and flocculation of the droplets. Zhao obtained similar results in the formation of WPI-Dex conjugates’ nanoemulsion [ 46 ].…”

Section: Resultsmentioning

confidence: 61%

The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

Liu

Jin

et al. 2020

Nanomaterials

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In this experiment, the peanut protein isolate (PPI), soybean protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI) were modified by linking chlorogenic acid covalently and linking dextran by Maillard reaction to prepare protein-chlorogenic acid-dextran (PCD) conjugates. As for structures, conformational changes of conjugates were determined by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE), Fourier transform infrared (FT-IR), and fluorescence measurements. The molecular weights of PCD conjugates became larger, the structure became disorder, and the amino acid residues inside the protein were exposed to the polar environment when compared to protein-chlorogenic acid (PC) and native proteins (NPs). As for properties, the interfacial tension reduced and antioxidant activity of PCD conjugates enhanced in varying degrees. Based on this, PCD conjugates were used as emulsifiers in order to investigate the properties of nanoemulsions and compared with PC conjugates and NPs. The mean droplet diameters (MDD) results showed that the nanoemulsions that were stabilized by PCD conjugates had the smallest particle sizes and exhibited uniformly dispersed spherical shapes. The storage and oxidative stabilities of PCD conjugates were also significantly improved. In comparison, nanoemulsion that was stabilized by PPI-chlorogenic acid-dextran conjugate had the smallest particle size and optimal stability among four protein stabilized nanoemulsions.

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Section: Resultsmentioning

confidence: 61%

The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

Liu

Jin

et al. 2020

Nanomaterials

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“…Interestingly, the zeta potential of the emulsions (pH = 2) was close to zero. We did not observe a similar result as previous reports that the nanoemulsion at pH = 2 had a positive charge (Fan et al., 2017; Hur et al., 2009). Presumably, the interfacial composition and properties had changed due to partial hydrolysis of the WPI, leading to some peptides and free fatty acids released and absorbed to the oil droplets (Qiu et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

“…Compared with many large molecule emulsifiers, WPI has its unique advantages. For example, whey protein (a) has proper conformational, electrostatic, and amphiphilic nature (Fan, Yi, Zhang, Wen, & Zhao, 2017); (b) has good ability in binding metal ions and scavenging free radicals via amino acids such as tyrosine and cysteine (Yi et al., 2016); and (c) can effective improve the bioaccessibility of beta‐carotene in emulsions (Hou, Liu, Lei, & Gao, 2014). …”

Section: Introductionmentioning

confidence: 99%

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

Zhou

Wang

et al. 2018

Food Science & Nutrition

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Beta‐carotene, the main dietary source of provitamin A, is required for maintaining optimum human health. The bioaccessibility of beta‐carotene can be greatly improved when ingested with fat. Therefore, the aim of the current study was to select proper oils (palm oil, coconut oil, fish oil, and corn oil) as a carrier to form stable nanoemulsion that can effectively enhance the bioaccessibility of beta‐carotene. The nanoemulsion was formulated with 90% (v/v) aqueous solution (2% whey protein isolate, WPI, w/v) and 10% (v/v) dispersed oil. The in vitro digestion experiment of nanoemulsions showed that the bioaccessibility of beta‐carotene was as followed in order: palm oil = corn oil > fish oil > coconut oil (p < 0.05). The particle size of the nanoemulsion (initial particle size = 168–185 nm) was below 200 nm during 42 days’ storage at 25°C. The retention rates of beta‐carotene in nanoemulsions were 69.36%, 63.81%, 49.58%, and 54.91% with palm oil, coconut oil, fish oil, and corn oil, respectively. However, the particle size of the nanoemulsion increased significantly in the accelerated experiment at 55°C (p < 0.05), in which the retention rates of beta‐carotene were 48.56%, 43.41%, 29.35%, and 33.60% with palm oil, coconut oil, fish oil, and corn oil, respectively. From above, we conclude that WPI‐stabilized beta‐carotene nanoemulsion with palm oil as the carrier is the most suitable system to increase bioaccessibility and stability of lipid‐soluble bioactive compounds such as beta‐carotene.

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“…Furthermore, the pH stability of the nanoemulsions was exhibited a marked improvement following glycosylation, particularly when the pH level approached the isoelectric point of 5.0. No significant creaming or flocculation was evident in any of the nanoemulsions after a 30-day storage period at 25 °C and 50 °C [126]. As reported by Farshi et al, nanoemulsions with particle size of 75 nm were prepared using the USH method with WPI-Guar Gum (GG) as an emulsifier.…”

Section: Nanoemulsion Stabilizermentioning

confidence: 99%

“…Following a 30-day storage period at 25 °C and 50 °C, the highest BC retention rate was evident in nanoemulsions that were stabilized with WPI-DT (5 kDa) conjugate due to the relatively high scavenging ability of diphenyl-1-picryl-hydrazil (DPPH). Additionally, the encapsulation in nanoemulsions stabilized by WPI-dextran (70 kDa) significantly impeded the lipolysis and release of BC [126]. According to Yi et al, BC retention of lactalbumin-catechin conjugate-stabilized nanoemulsions was significantly greater than that of lactalbumin-stabilized ones, which was attributed to the increased radical-scavenging and binding ability with free metal ion of lactalbumin after grafting with catechin [131].…”

Section: Applications In Encapsulation Of Bioactive Compoundsmentioning

confidence: 99%

Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

et al. 2019

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Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.

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Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

Cited by 137 publications

References 41 publications

The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

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