The lipid digestion behavior of oil-in-water Pickering emulsions stabilized by whey protein microgels of various rigidities

Chen, Shanan; Du, Yizheng; Zhang, Huijuan; Wang, Qimeng; Gong, Yifu; Chang, Ruxin; Zhang, Jiayin; Zhang, Jipeng; Yu, Yuan; Liu, Bin; Yan, Huiling; Li, Yuan

doi:10.1016/j.foodhyd.2022.107735

Cited by 39 publications

(7 citation statements)

References 35 publications

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“…TSI was used to characterize the overall stability of HIPEs, with high TSI values representing system instability [ 37 ]. The lowest TSI values occurred at HIPEs stabilized by 5 wt% MPPI, demonstrating that thy had the highest stability.…”

Section: Resultsmentioning

confidence: 99%

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

Zhang

Zhao

et al. 2023

Foods

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In this study, the interfacial behavior of high internal phase emulsions (HIPEs), stabilized by ultrasound combined with pH-shifting modified pea protein isolate (MPPI), was investigated, and its emulsification process and stabilization mechanism were discussed. The effects of MPPI concentration on the micromorphology, droplet size, rheology, and stability of HIPEs were investigated. As the MPPI concentration increased, the appearance of HIPEs gradually changed from a relatively fluid state to a plastic solid-like state with detailed texture. There occurred a gradual decrease in droplet size, the cohering of an orderly and tight arrangement, in addition to the formation of a bilayer elastic interface layer. The macro- and microrheological assessments confirmed that the apparent viscosity, storage modulus, elasticity index, and macroscopic viscosity index increased gradually. Furthermore, it was demonstrated that 5 wt% MPPI-stabilized HIPEs had the potential to be used as 3D printing inks. Stability evaluation showed that the TURBISCAN stability index decreased and centrifugal stability increased. The appearance and microstructure remained highly stable after heating at 80 °C for 30 min and storage at 4 ℃ for 90 days. These findings confirm that MPPI improves the rheological behavior and stability of HIPEs by modulating the interfacial adsorption and network structure.

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Section: Resultsmentioning

confidence: 99%

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

Zhang

Zhao

et al. 2023

Foods

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“…Indeed, a number of studies have demonstrated that the structural characteristics of interfacial materials, interfacial film types [ 109 ], and interfacial compositions [ 110 ] are closely related to the digestive characteristics of emulsions. More specifically, variations in the cellulose lengths [ 111 ], types of cellulose [ 112 ], and rigidities of the whey protein microgels [ 113 ] can modulate the gastrointestinal digestion behaviors of such emulsions. Therefore, the interfacial structures and properties of emulsions that can affect digestion and absorption in vivo are mainly optimized with the aims to regulate lipid digestion, reduce/delay fat absorption, and increase the bioavailability/targeted delivery and release of bioactive substances.…”

Section: Applications On the Interface Structure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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“…The microgel particles with different gel strengths have different stabilization abilities of the Pickering emulsion. The gel strength is too weak to form microgel particles, while the gel strength is too strong to completely cover the oil–water interface . In the pre-experiments, we found that the strength of LPI gels induced by transglutaminase (TGase) was so weak that they failed to form microgel particles, which prevented them from being used as particulate stabilizers of Pickering emulsions.…”

Section: Introductionmentioning

confidence: 97%

“…Zhang et al confirmed that HIPPEs could be stabilized by sea bass protein microgel particles to deliver astaxanthin and be used as an edible 3D food printing materia . Chen et al found that Pickering emulsions stabilized by whey protein microgels showed a delayed lipid digestion rate and had a potential to be margarine substitute . Besides, myofibrillar protein microgel particles were used as a novel stabilizer to prepare Pickering emulsions .…”

Section: Introductionmentioning

confidence: 99%

Fabrication, Characterization, and Stability of Pickering Emulsions Stabilized by Lentil Protein Isolate–Gum Arabic Conjugate Microgel Particles

Du,

Wang,

Yang

et al. 2023

ACS Food Sci. Technol.

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A new kind of lentil protein isolate (LPI)–gum Arabic (GA) conjugate was fabricated by a wet-heating Maillard reaction. The LPI-GA conjugate gel was then induced by transglutaminase (TGase) and broken into microgel particles by high pressure homogenization to stabilize the Pickering emulsion. The LPI-GA conjugate had a rough and porous flake microstructure as confirmed by scanning electron microscopy, and the LPI-GA conjugate microgel particles (LGMs) were irregular fragments and possessed good colloidal stability. The surface hydrophobicity of LGMs was lower than that of the conjugate. The microstructure images showed that LGMs wrapped the oil droplets and formed a dense coating layer. Pickering emulsions (30% oil fraction) with small droplet sizes were gel-like at particle concentrations of 10%–20% (v/v). The Pickering emulsion with 15% (v/v) particle concentration was stable at ionic concentrations (0–50 mM) and temperatures (4–85 °C) but unstable to acidic pH (3–6). Moreover, the Pickering emulsion with a high LGMs concentration exhibited good storage stability at room temperature. Overall, our findings may provide some insights into the development of a novel food-grade particulate emulsifier for stabilizing Pickering emulsions.

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The lipid digestion behavior of oil-in-water Pickering emulsions stabilized by whey protein microgels of various rigidities

Cited by 39 publications

References 35 publications

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

Progress in the Application of Food-Grade Emulsions

Fabrication, Characterization, and Stability of Pickering Emulsions Stabilized by Lentil Protein Isolate–Gum Arabic Conjugate Microgel Particles

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