Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

Zhang, Xinyu; Wang, Qiang; Liu, Zhe; Zhi, Lanyi; Jiao, Bo; Hu, Hui; Ma, Xiaojie; Agyei, Dominic; Shi, Aimin

doi:10.1016/j.foodhyd.2023.109008

Cited by 22 publications

(2 citation statements)

References 179 publications

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“…Natural lecithins are important emulsifiers; glycerol monopalmitate, glycerol monostearate, acetylated monoglyceride, sodium lauryl sulfate, polysorbate 60, polysorbate 65, polysorbate 80, sodium stearoyl lactylate, sorbitan monostearate, and sorbitan monooleate are a few other common emulsifiers [37]. Because of their amphiphilic nature, many proteins exhibit emulsifying capabilities [96].…”

Section: Emulsifiersmentioning

confidence: 99%

Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry

2023

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This review aims to address the current data on edible packaging systems used in food production. The growing global population, changes in the climate and dietary patterns, and the increasing need for environmental protection, have created an increasing demand for waste-free food production. The need for durable and sustainable packaging materials has become significant in order to avoid food waste and environmental pollution. Edible packaging has emerged as a promising solution to extend the shelf life of food products and reduce dependence on petroleum-based resources. This review analyzes the history, production methods, barrier properties, types, and additives of edible packaging systems. The review highlights the advantages and importance of edible packaging materials and describes how they can improve sustainability measures. The market value of edible packaging materials is expanding. Further research on and developments in edible food packaging materials are needed to increase sustainable, eco-friendly packaging practices that are significant for environmental protection and food safety.

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Section: Emulsifiersmentioning

confidence: 99%

Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry

2023

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“…Recently, new surfactants based on natural substances such as polysaccharides, proteins, lipids, lignin, etc. have been synthesized for emulsification, adsorption, coating, and oil extraction due to their advantages of safety, biodegradability, and wide sources. − For instance, peanut protein isolate was used as an emulsifier to develop high internal phase emulsion . The synthesized vinyl inulin with self-assembly and emulsifying properties was used to encapsulate hydrophobic compounds. , Ammonium-functionalized chitosan aerogel was applied to adsorb anionic dyes .…”

Section: Introductionmentioning

confidence: 99%

Self-Assembly of Cinnamic Acid-Modified Chitosan Surfactants: Synthesis, Characterization, and Applications in Emulsification

Li,

Su,

et al. 2024

ACS Sustainable Chem. Eng.

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Surfactants are extensively utilized in food, pharmaceutical, and industrial fields owing to their distinct interfacial properties. Nonetheless, their defects of poor biocompatibility and biodegradability impose a significant burden on the natural environment and on human health. Herein, we design cinnamic acid-functionalized chitosan (CC) as a biobased surfactant by substituting certain hydrophilic amino groups in chitosan molecular chains with the hydrophobic benzene rings of cinnamic acid. CC, exhibiting a surface contact angle close to 90°, demonstrates exceptional emulsification capabilities. Molecular simulations suggest that there is substantial interaction energy between CC and water, oil, and CC molecules. CC can be self-assembled into a gel network or stably distributed at the oil− water interface based on the interaction of polar groups with water and between hydrophobic groups with oil. Leveraging these interfacial characteristics, CC can be employed in the preparation of high internal phase emulsions (HIPEs), cell scaffolds with adjustable pore sizes, and aerogels for oil−water separation and dye adsorption. Notably, HIPEs loaded with curcumin and quercetin exhibit robust stability in gastric juice, intestinal targeted release, noncytotoxicity, and resistance to bacterial and mold growth even after 90 days. This work provides some references for the development of new biobased surfactants.

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Fish protein as a new emulsifier: Mechanism, enhancement, application

Lu,

Xiao

et al. 2024

Food Frontiers

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Marine resources are rich. In recent years, more and more people have paid attention to the development of blue food. Fish protein is one of the essential biomolecules in blue food. It is a natural emulsifier because of its natural, nontoxic, easily obtained, degradable, and good surface activity. The research and application of fish protein as an emulsifier were reviewed in this paper. The emulsifying mechanism of fish protein was discussed. The emulsifying property of fish protein was affected by natural factors (source and protein concentration) and processing environment (ion strength, temperature, and pH). The emulsifying property of fish protein was improved by ultrasound, high pressure, microgel, complexation, glycosylation, and enzyme cross‐linking. It was pointed out that future research of fish protein applications should focus on the problems of shortening the gap between laboratory and commercial; stable emulsion of fish protein is difficult to preserve and single loading. It provides a reference for the development of fish protein emulsifiers.

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Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

Cited by 22 publications

References 179 publications

Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry

Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry

Self-Assembly of Cinnamic Acid-Modified Chitosan Surfactants: Synthesis, Characterization, and Applications in Emulsification

Fish protein as a new emulsifier: Mechanism, enhancement, application

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