Preparation and characterization of zein-based phytosterol nanodispersions fabricated by ultrasonic assistant anti-solvent precipitation

Feng, Simin; Zheng, Xinying; Luan, Di; Shao, Ping; Sun, Peilong

doi:10.1016/j.lwt.2019.03.025

Cited by 28 publications

(12 citation statements)

References 47 publications

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“…4b). It was observed that moderate ultrasound treatment was effective, and the highest or the lowest intensity ultrasound treatment was not optimal (Feng et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Changes in lipid compositions of krill oil emulsions during storage, a role of ultrasound treatment and the possible process of lipid migration

Wang

Zhao

Liu

et al. 2022

Int J of Food Sci Tech

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The changes in lipid compositions of krill oil emulsions during storage were investigated, as well as the role of ultrasound treatment. Whey protein isolate (WPI) was used as wall materials to krill oil, which was treated with ultrasound. The effects of WPI concentration (from 0.2% to 10%), ultrasound power (from 10% to 80%) and treatment (at the same energy density with different power) were evaluated. Storage stability of different emulsions was characterised appearance, particle sizes, zeta potential, polydispersity index and microstructures. The lipid compositions and interactions were analysed to debate the changes of emulsions. The results indicated that ultrasound increased the stability of emulsions, enhanced the hydrophobic interactions between WPI and lipids and kept lipid composition distributions in each layer of emulsions. Furthermore, a possible mechanism of lipid migration in krill oil emulsions was put forward. The study will assist in the application and mechanism of krill oil emulsions treated with ultrasound.

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“…4b). It was observed that moderate ultrasound treatment was effective, and the highest or the lowest intensity ultrasound treatment was not optimal (Feng et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Changes in lipid compositions of krill oil emulsions during storage, a role of ultrasound treatment and the possible process of lipid migration

Wang

Zhao

Liu

et al. 2022

Int J of Food Sci Tech

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“…The pectin forms an elastic network gel on the outside of the particles, as shown in SEM images (Figure 4a). Our previous studies have shown that zein-alone stabilized nanoparticles have a near-spherical shape, and pectin forms an elastic network gel on the outside of the nanoparticles (Feng et al, 2019;Feng, Wang, et al, 2020).…”

Section: Particle Properties Of Phytosterols Nanoparticlementioning

confidence: 99%

“…Because the DSC curve of pectin hardly changed before 230°C, it is presumed that pectin played a protective role during the heating process. The DSC curves of phytosterol nanoparticles changed considerably at 230°C, most likely due to the destruction of their structure by high temperature (Feng et al, 2019).…”

Section: Fourier Transform Infrared Spectrogram and Dsc Curvementioning

confidence: 99%

Rice bran phytosterol nanoparticles: A promising approach to enhance yogurt quality and nutrition

Feng,

Guo,

Wang

et al. 2023

Food Bioengineering

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This study aimed to improve the comprehensive utilization value of rice bran by investigating catalysts for the methyl esterification reaction of rice bran oil deodorized distillates and preparing phytosterol nanoparticles for addition to yogurt. Fe2(SO4)3 was found to be an effective catalyst, achieving a methyl esterification rate of 98.07 ± 0.23% under optimal conditions. Then, phytosterol nanoparticles were prepared and added to yogurt, resulting in stable addition with the pH decreased from 4.23 ± 0.01 to 4.02 ± 0.01 and the titratable acidity increased from 106.48 ± 0.85 °T to 117.07 ± 0.82 °T during storage. The addition of phytosterol nanoparticles increased the apparent viscosity from 0.68 ± 0.01 Pa s to 0.72 ± 0.02 Pa s and the G* from 80.01 ± 5.50 Pa to 91.80 ± 1.99 Pa, resulting in thicker and more elastic texture. Phytosterol nanoparticle improves the dispersion and stability of phytosterols in yogurt, thus making it stable to be added to yogurt. Fe2(SO4)3 is a suitable catalyst for the methyl esterification reaction of rice bran oil deodorized distillates, and the addition of rice bran phytosterol nanoparticles to yogurt can enhance its texture and nutritional value, offering a promising strategy for producing high value‐added products from rice bran.

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“…However, the sodium caseinate nanoparticles had smaller particle sizes, higher encapsulation efficiencies, and greater loading capaci-ties. 21 Feng et al 89 fabricated phytosterols-loaded zein nanoparticles using the antisolvent precipitation method combined with sonication. This approach led to the formation of relatively small uniform particles with a high encapsulation efficiency (97%) and loading capacity (19%).…”

Section: Delivery Systems For Phytosterolsmentioning

confidence: 99%

Production, Characterization, Delivery, and Cholesterol-Lowering Mechanism of Phytosterols: A Review

Zhang

Han

McClements

et al. 2022

J. Agric. Food Chem.

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Phytosterols are natural plant-based bioactive compounds that can lower blood cholesterol levels and help prevent cardiovascular diseases. Consequently, they are being utilized in functional foods, supplements, and pharmaceutical products designed to improve human health. This paper summarizes different approaches to isolate, purify, and characterize phytosterols. It also discusses the hypolipidemic mechanisms of phytosterols and their impact on cholesterol transportation. Phytosterols have a low water-solubility, poor chemical stability, and limited bioavailability, which limits their utilization and efficacy in functional foods. Strategies are therefore being developed to overcome these shortcomings. Colloidal delivery systems, such as emulsions, oleogels, liposomes, and nanoparticles, have been shown to be effective at improving the water-dispersibility, stability, and bioavailability of phytosterols. These delivery systems can be used to incorporate phytosterols into a broader range of cholesterol-lowering functional foods and beverages. We also discuses several issues that need to be addressed before these phytosterol delivery systems can find widespread commercial utilization.

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Preparation and characterization of zein-based phytosterol nanodispersions fabricated by ultrasonic assistant anti-solvent precipitation

Cited by 28 publications

References 47 publications

Changes in lipid compositions of krill oil emulsions during storage, a role of ultrasound treatment and the possible process of lipid migration

Changes in lipid compositions of krill oil emulsions during storage, a role of ultrasound treatment and the possible process of lipid migration

Rice bran phytosterol nanoparticles: A promising approach to enhance yogurt quality and nutrition

Production, Characterization, Delivery, and Cholesterol-Lowering Mechanism of Phytosterols: A Review

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