Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations

Zhang, Yali; Chen, Yang; Xiong, Yating; Ding, Baomiao; Li, Zhenshun; Luo, Yangchao

doi:10.1016/j.lwt.2022.113091

Cited by 23 publications

(2 citation statements)

References 36 publications

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“…The study of Rayner et al [ 26 ] reported a useful application of egg yolk granules as Pickering emulsions, in the context of food and non-food formulations. Health-benefiting compounds (HDL) extracted from egg yolk have also been used in the preparation of Pickering emulsions [ 27 ]. Furthermore, Marcet et al [ 28 ] studied the effect of egg yolk plasma and granules on the rheological and physical properties of batter and muffin recipes.…”

Section: Extraction Of Egg Yolkmentioning

confidence: 99%

Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality

Fasogbon

Gebhardt

2023

Foods

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Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation and characterization in the last decade because of its nutritional and health benefits, especially egg yolk granules. This has led to the development of new food products and packaging materials. However, the influence of their physical characteristics during processing significantly impacts the functionality of yolk granules. In this overview, the egg yolk, the granule fraction’s separation, fractionation, components, and molecular protein structure are first presented. Secondly, recent studies on egg yolk granules published over the past decade are discussed. Furthermore, the application of the granules in different industries and current specific scientific challenges are discussed. Finally, it simplifies the changes in the physical characteristics of the granules during different treatment methods and the impact on the functionalities of the resulting products in the food (emulsifiers, edible films), pharmaceutical, and health (encapsulation systems and biosensors) sectors.

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Section: Extraction Of Egg Yolkmentioning

confidence: 99%

Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality

Fasogbon

Gebhardt

2023

Foods

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“…Due to their good emulsifying properties, HDL were potential delivery systems for the bioactive components. Zhang et al ( 2022 ) extracted the soluble HDL by removing the phosvitin and used them to form high internal phase Pickering emulsions (HIPPEs). The stability of emulsions depends on the pH values and protein concentrations.…”

Section: Introductionmentioning

confidence: 99%

Novel extraction technologies and potential applications of egg yolk proteins

Liu

Zhang

et al. 2022

Food Sci Biotechnol

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The high nutritional value and diverse functional properties of egg yolk proteins have led to its widespread use in the fields of food, medicine, and cosmetics. Various extraction methods have been reported to obtain the proteins from egg yolk, however, their utilization is limited due to the relatively low extraction efficiency and/or toxic solvents involved. Several simpler and greener technologies, especially physical fields (ultrasound), have been successfully developed to improve the extraction efficiency. The egg yolk proteins may exert multiple biological activities, enabling them to be a promising tool in improve human health and wellbeing, such as anti-obesity, anti-atherosclerosis, anti-osteoporosis, diagnosis and therapy for SARS-CoV-2 infections. This article summarizes the novel extraction technologies and latest applications of the egg yolk proteins in the recent 5 years, which should stimulate their utilization as health-promoting functional ingredients in foods and other commercial products.

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