Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility of <i>β</i>‐carotene

Deng, Xi-Xiang; Zhang, Ning; Tang, Chuan-He

doi:10.1002/jsfa.8033

Cited by 52 publications

(22 citation statements)

References 39 publications

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“…Since marjoram pressurized extracts showed slight solubility in water, entrapment of PLE ME was assessed in protein carriers, caseins and SPI. Complexation of low water‐soluble compounds with SPI has been described to improve water dispersibility and stability to processing treatments . Previous research from our group demonstrated that the commercial SPI employed in this study has lower water solubility than that reported in the literature .…”

Section: Resultsmentioning

confidence: 91%

Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (Origanum majorana) extracts

et al. 2019

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BACKGROUND: To understand the interactions between carriers and functional ingredients is crucial when designing delivery systems, to maximize bioefficacy and functionality. In this study, two different protein matrices were evaluated as means to protect the extract isolated from marjoram leaves (Origanum majorana), casein micelles from fresh skim milk and soy protein isolate (SPI). RESULTS:Marjoram extract was obtained from pressurization of ethanol and water solvent. Protein dispersions of casein and SPI (5 g L −1 each) with or without marjoram extract (0.1-3 mg mL −1 ) were prepared and homogenized. The physicochemical characterization of charge and entrapment efficiency were conducted. The results demonstrated that entrapment efficiency was highly dependent on the carrier itself where SPI formulations showed 20% higher affinity when compared to casein micelles. To investigate the physiological behaviour of the marjoram-protein dispersions, human macrophages were employed. A non-specific inflammatory response of macrophages stimulated with bacterial lipopolysaccharide was measured for TNF-, IL-1 and IL-6 cytokine secretion. CONCLUSION: Casein and SPI protein formulations warranted high bioefficacy of marjoram extract, showing their potential as safe carriers. CONCLUSIONThe findings indicated that PLE and UAE are adequate techniques to obtain MEs with a high content of rosmarinic acid and consequently antioxidant activity. Among extracts, PLE with a solvent mixture of 70:30 (v/v) ethanol/water presented the highest yield and antioxidant activity. Entrapment of PLE MEs in SPI provided 20% to 30% higher entrapment efficiency than caseins. The complexes of ME with caseins or SPI did not alter J Sci Food Agric 2019; 99: 2629-2635

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Section: Resultsmentioning

confidence: 91%

Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (Origanum majorana) extracts

et al. 2019

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“…Some researchers have explored the effects of interactions between modified SPI and myofibrillar protein on the gel properties, such as water retention and texture. Some relevant studies on SPI have indicated that SPI can act as a nanocarrier to enhance the water dispersion of β ‐carotene through hydrophobic interactions (Deng, Zhang, & Tang, 2017). SPI has good solubility and stability even at high salt concentrations, which is important to the formation of a uniform gel.…”

Section: Introductionmentioning

confidence: 99%

Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage

Sha

Susu

Liu

2020

J Food Process Preserv

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This study investigated the effect of mixing soybean protein isolate (SPI) in meat batter on the protein structure and water distribution of emulsified sausages. With SPI (5%) addition, ionic bonds and hydrogen bonds in the batter with SPI (batter–SPI) significantly decreased and increased, respectively. The disulfide bonds in sausage with SPI (sausage–SPI) significantly increased compared with sausage without SPI. Batter–SPI displayed no significant decrease in protein solubility after thermal treatment compared with the control (batter). The water migration did not change significantly as SPI was added. SPI increased the viscosity and shear stress of the emulsified sausage during processing. The rheological analysis showed that the time of degradation temperature of protein ahead in batter–SPI compared with control. Raman spectroscopy revealed a decreased level of α‐helix and an increased level of β‐sheet during heat treatment. In conclusion, SPI has mainly affected the changes in the protein structure of emulsified sausages. Practical applications Loss of water and oil often occurs in emulsified sausages, which usually led to production and economic losses. Thus, our research investigated how the addition of soybean protein isolate affected the physicochemical properties of minced meat. This study has an important theoretical and practical significance for the active regulation of gel formation process and development of high quality emulsified sausage products.

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“…The encapsulation of β-carotene in micro-/nanosphere was first carried out with a carrageenan/carboxymethyl cellulose-based microsphere to determine the release kinetics of encapsulated β-carotene from genipin-cross-linked kappa-carrageenan/carboxymethyl cellulose [153]. During course of time, several studies were carried out to evaluate the potential of polymeric micro-/nanospheresas an alternative delivery system for β-carotene encapsulation [188,[191][192][193][194][195][196][197]252]. Nevertheless, there is a scarcity of data on the use of nano-/microsphere for the purpose of β-carotene fortification in food systems.…”

Section: Micro-/nanospheresmentioning

confidence: 99%

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

et al. 2021

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Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.

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Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility of β‐carotene

Abstract: SPI exhibits a good potential to perform as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility of β-carotene. © 2016 Society of Chemical Industry.

Cited by 52 publications

References 39 publications

Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (Origanum majorana) extracts

Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (Origanum majorana) extracts

Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

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