Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution

Zhang, Tongtong; Peng, Qingrui; Xia, Yongmei; Zhang, Yandong; Myint, Khaing zar; Wu, Jing

doi:10.1016/j.jfoodeng.2020.110264

Cited by 25 publications

(10 citation statements)

References 36 publications

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“…Thus, the rigid structure was loose, leading to a reduction of the surface tension, increasing the shell formation rate and making the nanoemulsions particles smaller. However, as excessive STE molecules adhered to the protein surface, the surface activity reduced and the average particle size of CPI‐STE‐LUT nanoemulsions increased, which was consistent with the report of Zhang et al 25 . Additionally, the stability of CPI‐STE‐LUT nanoemulsions was reduced by excessive STE molecules.…”

Section: Resultssupporting

confidence: 90%

Study on physicochemical characteristics of lutein nanoemulsions stabilized by chickpea protein isolate‐stevioside complex

Song

Dai

et al. 2021

J Sci Food Agric

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BACKGROUND Chickpea protein isolate (CPI) originating from chickpeas has the advantages of facilitating the stability of food emulsions. Stevioside (STE) exhibits a notable surface activity and can improve the water solubility of numerous hydrophobic nutrients. STE and protein mixtures show great potential as emulsions stabilizers. The present study aimed to prepare a novel nanoemulsion for encapsulating lutein (LUT) by ultrasonic homogenization using chickpea protein isolate‐stevioside complex (CPI‐STE) as a stabilizer and also to investigate the physicochemical characteristics. RESULTS The results obtained showed that different preparation conditions demonstrated significant influences on the physicochemical properties of CPI‐STE‐LUT nanoemulsions. Under the optimal condition, the average particle size of CPI‐STE‐LUT nanoemulsions was 195.1 nm, and the emulsifying and encapsulation efficiencies of lutein were 91.04% and 87.56%, respectively. CPI‐STE‐LUT nanoemulsions stabilized by CPI‐STE could significantly increase the emulsifying and encapsulation efficiencies of lutein compared to that stabilized by CPI. Fourier transform infrared spectroscopy revealed that hydrogen bond was the main binding force of CPI and lutein, and there was a covalent bond between the two molecules. Furthermore, the stability of CPI‐STE‐LUT nanoemulsions in gastrointestinal phase was higher than that of CPI‐LUT nanoemulsions, which could load lutein more effectively and be more resistant to digestive enzymes. CONCLUSION The present study reports the physicochemical characterization of CPI‐STE‐LUT nanoemulsions for the first time. CPI‐STE‐LUT nanoemulsions were characterized by a small average particle size lower than 200 nm, as well as high emulsifying and encapsulation efficiencies, and good stability. © 2021 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 90%

Study on physicochemical characteristics of lutein nanoemulsions stabilized by chickpea protein isolate‐stevioside complex

Song

Dai

et al. 2021

J Sci Food Agric

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“…In our previous studies, a novel stevioside-specific β-glucosidase, SSGase, was isolated from Aspergillus aculeatus [19,24]; and a steviol-producing β-glucosidase, SPGase, isolated from Penicillium decumbens, was screened, purified, and characterized. 16 In addition, for SSGase, the conditions of rubusoside production were optimized by RSM using four important factors (stevioside concentration, enzyme activity, temperature, and pH). SPGase was selected to produce steviol from stevioside via steviolbioside, rubusoside, ste-viol mono-glucosyl ester, and steviol mono-glucoside.…”

Section: Extraction and Solubilization Of Mae Water-soluble Curcumino...mentioning

confidence: 99%

“…Various terpene glycosides (steviol monoside, rebaudioside-A, rubusoside, stevioside, geniposide, paenoiflorinm and mogroside V) have been reported to exhibit potential for improving the aqueous solubility of bioactive components of pharmaceutical significance [1]. Steviol glycosides (SGs) are commonly used as natural sweetening compounds and exhibit potential as natural surfactants owing to their amphiphilic structure, because of the presence of a hydrophobic head group in the steviol skeleton and variability in the hydrophilic glycosyl groups connected to C 13 and C 19 positions of the molecules [15,16]. Rebaudioside-A's (Reb-A) surfactant properties have been endorsed by Wolfrum et al [17].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Microwave-Assisted Green Method for Enhanced Solubilization of Water-Soluble Curcuminoids Prepared Using Steviol Glycosides

Ryu

Lee

et al. 2021

Foods

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In this study, the optimization and modeling of microwave-assisted extraction (MAE) of water-soluble curcuminoids prepared using novel steviol glycosides (SGs) was carried out using four independent process variables at varying levels—X1: microwave power (50–200 W), X2: stevioside concentration (50–200 mg/mL), X3: curcumin concentration (20–200 mg/mL), and X4: time (1–10 min)—in response surface methodology configuration. Moreover, the effects of stevioside, as the most cost-effective natural solubilizer, were also evaluated. The water solubility of curcuminoids increased from 11 to 1320 mg/L with the addition of stevioside as a natural solubilizer. Moreover, microwave heating synergistically with stevioside addition significantly (p < 0.05) increased the solubility up to 5400 mg/L. Based on the results, the optimum conditions providing the maximum solubilization of 16,700 mg/L were 189 W microwave power, 195 g/L stevioside concentration, 183 g/L curcuminoid concentration, and 9 min of incubation time. Moreover, MAE of curcuminoids using SGs might render a significant advantage for its wide-scale application to solubilizing the multitude of insoluble functional flavonoids in fruits, plants, and food materials.

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“…Among the surfactants mostly applied in the food industry are the proteins, such as the soy protein isolates (SPIs) (Dickinson, 2010;Ozturk & McClements, 2016). The emulsifying properties of soy proteins have been extensively studied for emulsions (Liu & Tang, 2013;Zhang et al, 2021) and are highly dependent on their solubility. In the case of commercial SPIs, their solubility tends to be low, requiring pretreatments (e.g., pH alteration and heating) to improve its emulsifying capacity (Shao & Tang, 2014).…”

Section: Introductionmentioning

confidence: 99%

Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation

2022

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The main goal of this study was to investigate the possibility of encapsulating vitamin D 3 (VD3) in Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate (SPI). SPI dispersions were analyzed using intrinsic tryptophan fluorescence, surface hydrophobicity and circular dichroism for a better comprehension of the ingredient's properties. The emulsions produced with SPI dispersions treated at temperatures between 60 and 70 °C showed higher average droplet diameters (10-40 μM) than those treated at 75 and 80 °C. Despite these different droplet diameters, all formulations showed phase separations, requiring the incorporation of xanthan gum (XG) as thickener. Different XG concentrations were, then, tested (0.1 to 0.3% w/v). The formulation with 0.2% (w/v) XG and SPI treated at 75 °C for 15 min showed the highest stability, and, therefore, was used to produce emulsions encapsulating VD3 at two concentrations (120 and 200 μg/mL). After 21 days of storage, the emulsion stabilized with 1.0% (w/v) SPI and 200 µg VD3/mL preserved 97% of the vitamin. Therefore, the results revealed it is possible to obtain an efficient formulation for the encapsulation of VD3 using Brazil nut oil as an oily phase and thermally treated SPI as an emulsifier.

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Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution

Cited by 25 publications

References 36 publications

Study on physicochemical characteristics of lutein nanoemulsions stabilized by chickpea protein isolate‐stevioside complex

Study on physicochemical characteristics of lutein nanoemulsions stabilized by chickpea protein isolate‐stevioside complex

Optimization of Microwave-Assisted Green Method for Enhanced Solubilization of Water-Soluble Curcuminoids Prepared Using Steviol Glycosides

Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation

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