Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study

Li, Hao; Meeren, Paul Van der

doi:10.1016/j.foodhyd.2022.107570

Cited by 37 publications

(16 citation statements)

References 57 publications

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“…This work may provide useful insights into the formulation design of gastric-stable emulsions with food-grade biopolymers. As our recent studies have demonstrated that the adsorbed pectin exhibits pH-responsive desorption at pH 7, it follows that WPI/pectin bilayer emulsions/microcapsules may be ideal delivery systems to the small intestine . Last but not least, since both protein–polysaccharide electrostatic interactions and the activity of gastric enzymes are highly pH-dependent, it is of great interest in future studies to employ dynamic in vitro digestion models or in vivo studies to further evaluate this type of system.…”

Section: Resultsmentioning

confidence: 99%

“…The sequential adsorption of WPI and pectin at a hydrophobic surface was investigated at pH 3.0 by a Q-sense E4 system (Biolin Scientific, Sweden).The QCM-D protocol was according to Li and Van der Meeren. 25 In brief, prior to the measurements, the tubing and chamber were cleaned with a 2% Hellmanex II solution for 40 min at a flow rate of 0.5 mL/min and afterward rinsed with deionized water overnight at a flow rate of 0.1 Emulsion Preparation. 1 wt % WPI solution was prepared in 10 mM sodium phosphate at pH 3.0.…”

Section: Qcm-d and ζ-Potentialmentioning

confidence: 99%

“…On the one hand, our previous studies have demonstrated that the LMP adsorption onto the preformed layer WPI is more favorable upon lowering the pH from 7.0 to 3.0. 25,29 In the pH 3.0−5.0 region, the WPI and LMP carry opposite charges and the interfacial complexation is favorable. 25 However, even in the pH 5.0−6.5 region, there is a net electrostatic attraction between positive patches of the whey proteins and anionic LMP, and LMP adsorption still occurs, despite the fact that the overall charge density has the same sign above the protein's IEP.…”

Section: In Vitro Gastric Digestion At the O/w Interfacementioning

confidence: 99%

“…25,29 In the pH 3.0−5.0 region, the WPI and LMP carry opposite charges and the interfacial complexation is favorable. 25 However, even in the pH 5.0−6.5 region, there is a net electrostatic attraction between positive patches of the whey proteins and anionic LMP, and LMP adsorption still occurs, despite the fact that the overall charge density has the same sign above the protein's IEP. In fact, only at pH values above 6.5, there is no LMP adsorption on the WPI layer or LMP desorption from a previously formed WPI/LMP bilayer.…”

Section: In Vitro Gastric Digestion At the O/w Interfacementioning

confidence: 99%

“…The evolution of interfacial layer during the simulated gastric digestion was evaluated by interfacial tension and dilatational rheology. In Figure 2, the WPI interfacial layer was prepared after 3 h of adsorption for equilibrium, 25 followed by a rinsing step to remove excess proteins in the bulk. The protein adsorption lowered the interfacial tension of MCT/water from 25.8 ± 0.4 to 13.6 ± 0.5 mN/m.…”

Section: In Vitro Gastric Digestion At the O/w Interfacementioning

confidence: 99%

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Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface

Meeren

2023

J. Agric. Food Chem.

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This work aims to design gastric-stable emulsions with food-grade biopolymers using a novel multiscale approach. The adsorption layer formation at the oil−water interface was based on opposite charge interactions between whey proteins and pectin (with different esterification levels) at pH 3.0 by a sequential adsorption method. The interfacial assembly and disassembly (interfacial complexation, proteolysis, lipolysis) during in vitro gastric digestion were evaluated using a quartz crystal microbalance with dissipation monitoring, ζ-potential, dynamic interfacial tension, and interfacial dilatational rheology. Besides, the evolution of the particle size and microstructure of bulk emulsions during the digestion was investigated by static light scattering and light microscopy. Compared with whey protein isolate (WPI)-stabilized emulsions, the presence of an additional pectin layer can prevent or at least largely delay gastric destabilization (giving rise to coalescence or/and oiling off). Especially, the esterification degree of the pectin used was found to largely affect the emulsion stability upon gastric digestion.

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Section: Resultsmentioning

confidence: 99%

Section: Qcm-d and ζ-Potentialmentioning

confidence: 99%

Section: In Vitro Gastric Digestion At the O/w Interfacementioning

confidence: 99%

Section: In Vitro Gastric Digestion At the O/w Interfacementioning

confidence: 99%

Section: In Vitro Gastric Digestion At the O/w Interfacementioning

confidence: 99%

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Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface

Meeren

2023

J. Agric. Food Chem.

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Interfacial dilatational rheology and displacement mechanism of nano‐flooding system

Guowei,

Yong,

Qingping

et al. 2023

Can J Chem Eng

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In the field of crude oil extraction, nano‐flooding technology can significantly improve the oil displacement efficiency and provide important technical support for tertiary oil recovery. Although a host of studies have been carried out in this domain, its dilatational rheology and displacement mechanism are rarely reported. In order to address this gap in the extant literature, as a crucial component of this investigation, the interfacial rheology of the nano‐flooding system and the simulated crude oil was systematically studied with the aid of the JMP2000A interface expansion rheometer. Meanwhile, a micro‐displacement experiment was carried out to elucidate its displacement mechanism. The obtained results show that the nano‐flooding system initially increases as its concentration, solution pH, and aging time increase, after which a decline is observed. However, with the change of salinity, it shows a trend of increasing first and then decreasing. Moreover, according to the multi‐factor test results yielded by the relevant software, the relative error is less than 5%, which fully meets the needs of the field and provides an important basis for the field construction. The findings further suggest that the modulus between the nano‐flooding system and the simulated crude oil can be increased by 84‐fold (i.e., from 0.9271 to 78.0739 mN/m). In addition, during the displacement process, the fingering phenomenon of the displacement fluid can be reduced via piston‐like displacement. The swept volume also improves the oil washing efficiency of crude oil, demonstrating that the proposed strategy achieves the purpose of enhancing oil recovery.

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Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability

Zhang

Sun

et al. 2023

Advances in Food and Nutrition Research

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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study

Cited by 37 publications

References 57 publications

Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface

Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface

Interfacial dilatational rheology and displacement mechanism of nano‐flooding system

Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability

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