4.7 Article

Enhancing stability of Pickering emulsions: Insights into the interfacial dynamics of Zein-MCT composite nanoparticles

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Comprehensive application possibility: Construction hydrophilic, amphiphilic and hydrophobic system of modified zein by enzymatic or cysteine modification

An-Qi Zhang et al.

Summary: By introducing hydrophilic groups into zein, the interaction between zein and water can be changed, which expands its application in the food industry. This study constructed hydrophilic, amphiphilic, and hydrophobic systems of zein through modification methods, and explored the structure and properties of the modified zein. Experimental results showed that the zein-potassium oleate system is hydrophobic, enzymatic modification can obtain a hydrophilic system, and cysteine modification can obtain an amphiphilic system. Various analysis methods also confirmed the hydrophilic and hydrophobic systems obtained by different modification methods. UV, IR, and fluorescence spectra of zein after enzymatic hydrolysis and cysteine modification indicated changes in the hydrophilicity and hydrophobicity of the zein microenvironment. This study provides a feasible approach to broaden the application of zein in the food industry.

FOOD HYDROCOLLOIDS (2023)

Article Chemistry, Applied

Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin

Zhenyu Yang et al.

Summary: This study successfully fabricated hydrolyzed rice glutelin (HRG) nanoparticles induced by different concentrations of ethanol and investigated their interfacial and stability properties. The results showed that nanoparticles induced by ethanol with the concentration of 50% and 75% exhibited more viscous interfacial film, with 50% emulsion demonstrating better storage stability. Curcumin-loaded HRG50-Pickering emulsion exhibited higher photochemical stability but lower FFAs release and bioaccessibility.

FOOD HYDROCOLLOIDS (2023)

Article Chemistry, Physical

Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives

Zhixiang Cai et al.

Summary: This review provides a comprehensive overview of the recent progress in emulsion stability, with a particular focus on the relationship between interfacial layer characteristics and the formation and stability of food emulsions. By exploring the structure of the interfacial layer, this paper aims to gain a deeper understanding of the common characteristics and emulsification stability behavior of adsorption emulsifiers with different interfacial layer structures.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2023)

Article Food Science & Technology

A combined experimental and computational study on the interfacial distribution behavior in colloidal particle-surfactant co-stabilized Pickering emulsions

Zhibin Chen et al.

Summary: Recently, there has been increased research on co-stabilized Pickering emulsion (CPE) stabilized by colloidal particles and surfactant, due to its improved stability and fluid properties compared to conventional emulsions. In this study, the dynamic distribution behavior of CPE co-stabilized by Tween20 (Tw20) and zein particles (Zp) was investigated using a combination of experimental and simulation methods. The experiments revealed a delicate synergistic-competitive stabilization phenomenon tuned by the molar ratio of Zp and Tw20. Simulation results showed that Zp-Tw20 aggregates were formed at the interface during the formation of CPE.

FOOD RESEARCH INTERNATIONAL (2023)

Article Chemistry, Applied

Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein

Teng Song et al.

Summary: The study found that glutamic acid and zein combined in the form of noncovalent bonds, altering the characteristics of zein. Glutamic acid induced colloidal particle aggregation, altering the distribution of droplets in the emulsion and increasing protein adsorption on oil droplet surfaces. Hydrophobic and electrostatic interactions were the main driving forces for colloidal particle formation, as determined by force analysis and zeta potential changes.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability

Xinguang Qin et al.

Summary: Research shows that utilizing the electrostatic complex of glycosylated whey protein isolate and chitooligosaccharide as the emulsifier to prepare Camellia oil Pickering emulsions leads to better stability and rheological properties.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Applied

Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability

Shengnan Wang et al.

Summary: Hydrogen bonding and electrostatic interactions play crucial roles in the microstructure of soy hull polysaccharide and the stability of corresponding emulsions. The addition of urea and NaCl can disrupt these interactions, affecting the polysaccharide chain length and branching, as well as altering the adsorption kinetics at the oil/water interface. Furthermore, the emulsions with NaCl and urea showed changes in relaxation time and line width in 1H NMR analysis, indicating decreased interaction with oil molecules and potential impact on coalescence and flocculation.

FOOD HYDROCOLLOIDS (2022)

Article Chemistry, Applied

Acrylamide mitigation using zein-polysaccharide complex particles

Ornicha Champrasert et al.

Summary: Protein-polysaccharide biopolymer particles, including zein-chitosan, alginate, and pectin, were used to mitigate acrylamide formation, with zein-alginate being the most effective inhibitor. However, zein-chitosan particles promoted acrylamide generation. The acrylamide content in fried potato strips dipped in complex particles was lower than the control group, indicating the potential of using these particles as acrylamide inhibitors in food processing.

FOOD HYDROCOLLOIDS (2022)

Article Chemistry, Applied

Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery

Sedighe Tavasoli et al.

Summary: Bioactive compounds, with their limited applications due to high sensitivity to degradation and low bioavailability, can be effectively protected and delivered using Pickering emulsions (PE) as carriers. Recent studies have shown that the encapsulation of bioactive ingredients using PE can be applied in a wide range of functional food products.

FOOD HYDROCOLLOIDS (2022)

Article Food Science & Technology

Improvement of structural characteristics and in vitro digestion properties of zein by controlling postharvest ripening process of corn

Chengbin Zhao et al.

Summary: This study analyzed the structural characteristics and digestion properties of zein during postharvest ripening of corn, and found that appropriate postharvest ripening behavior could improve the digestibility of zein.

FOOD CONTROL (2022)

Article Chemistry, Applied

Interfacial engineering approaches to improve emulsion performance: Properties of oil droplets coated by mixed, multilayer, or conjugated lactoferrin-hyaluronic acid interfaces

Moting Li et al.

Summary: This study investigated the effects of different interfacial structures on the performance of oil-in-water emulsions. Results showed that LF-HA conjugates, formed by covalently attaching HA to LF, were the most effective at improving the performance of the emulsions. This suggests that interfacial engineering technologies can be utilized to enhance emulsion performance.

FOOD HYDROCOLLOIDS (2022)

Article Chemistry, Applied

Lipid oxidation and in vitro digestion of pickering emulsion based on zein-adzuki bean seed coat polyphenol covalent crosslinking nanoparticles

Sitong Ge et al.

Summary: This study utilized adzuki bean seed coat polyphenol (ABSCP) to modify zein and form covalent nanoparticles (ZAP), which were then used as an emulsifier to stabilize Pickering emulsion (ZAE). The physicochemical properties of ZAP and ZAE were controlled by the ratio of zein-ABSCP. ZAP could be absorbed on the water-oil surface and stabilized ZAE, which exhibited non-Newtonian fluid characteristics. ABSCP inhibited lipid oxidation in a dose-dependent manner and decreased the release of free fatty acids (FFA) during in vitro gastrointestinal digestion of ZAE. ABSCP also imparted a strong red-yellow color to ZAE, making it suitable for specific applications such as natural pigments.

FOOD CHEMISTRY (2022)

Article Biophysics

Microgels as globular protein model systems

Natalie Nussbaum et al.

Summary: Understanding the behavior of proteins at fluid interfaces is important in various fields. In this study, N-isopropylacrylamide microgels were used as a model system to investigate protein adsorption, dilatational rheology, and interfacial structure. The results showed that microgels have similar adsorption pressure as globular proteins, but their dilatational rheology and structure are different.

COLLOIDS AND SURFACES B-BIOINTERFACES (2022)

Article Chemistry, Applied

Tailoring the physicochemical stability and delivery properties of emulsions stabilized by egg white microgel particles via glycation: Role of interfacial particle network and digestive metabolites

Meng Yang et al.

Summary: This study aimed to investigate the role of interfacial particle network and digestive metabolites in glycation-tailored interaction mechanism in emulsions. Results showed that glycation enhanced the bridging extent of the interfacial particle network, leading to improved stability and curcumin retention. Glycation also facilitated the accumulation of protein fragments and long-chain free fatty acids, enhancing the bioaccessibility of curcumin.

FOOD HYDROCOLLOIDS (2022)

Article Chemistry, Applied

Small and large oscillatory shear properties of concentrated proteins

F. K. G. Schreuders et al.

Summary: The study used a closed cavity rheometer to evaluate the properties of concentrated protein materials during thermal treatment, with pea and soy protein isolates and wheat gluten as model matrices. The results showed that wheat gluten exhibited increased modulus while pea and soy protein isolates decreased modulus during heating. Heating induced more elasticity, with pea protein isolate losing elasticity faster than soy protein isolate. Wheat gluten displayed abrupt dissipation after extensive deformation. The dissipation ratio provided valuable insights into material behavior during thermomechanical conversions.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Physical

Emulsification and emulsion stability: The role of the interfacial properties

Francesca Ravera et al.

Summary: This review highlights the effects of interfacial properties on the aging mechanisms of emulsions, including flocculation, coalescence, and Ostwald ripening, as well as the role of emulsifiers in the emulsification process. It also summarizes experimental approaches and the involvement of different surface-active species in emulsion production.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2021)

Article Food Science & Technology

Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction

Xiaohong Tong et al.

Summary: Soybean protein hydrolysate-stabilized oil-in-water emulsions created via limited hydrolysis with Alcalase exhibited superior physical and oxidative stability, with the emulsion produced by enzymatic hydrolysis for 90 minutes showing the best stability. LC-MS/MS analysis and bioinformatic tools were used to study the mechanism behind the emulsion-stabilizing action and identify potential bioactive peptides in the extracted protein from the 90-minute emulsion.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Multidisciplinary

Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle-Particle Interactions

Morfo Zembyla et al.

LANGMUIR (2019)

Article Chemistry, Physical

Preparation and characterization of water-in-oil emulsions of isoprothiolane

Li Zheng et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)

Review Chemistry, Multidisciplinary

Zein Nanoparticles and Strategies to Improve Colloidal Stability: A Mini-Review

Monica Pascoli et al.

FRONTIERS IN CHEMISTRY (2018)

Article Chemistry, Physical

Opposite results of emulsion stability evaluated by the TSI and the phase separation proportion

Keliang Wang et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)

Review Food Science & Technology

Zein and zein -based nano-materials for food and nutrition applications: A review

Mohammad Reza Kasaai

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Article Agriculture, Multidisciplinary

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

Fu-Zhen Zhou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Review Food Science & Technology

Food-grade particles for emulsion stabilization

Iris Tavernier et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Chemistry, Physical

Surface dilational rheological properties in the nonlinear domain

A. G. Bykov et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)

Article Agriculture, Multidisciplinary

Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

Li-Juan Wang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Engineering, Biomedical

The Langmuir isotherm: A commonly applied but misleading approach for the analysis of protein adsorption behavior

Robert A. Latour

JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART A (2015)

Review Chemistry, Physical

Rheology of interfacial layers

M. Karbaschi et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2014)

Review Chemistry, Physical

Structures and stability of lipid emulsions formulated with sodium caseinate

Cristian Huck-Iriart et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)

Article Chemistry, Physical

Arrested coalescence in Pickering emulsions

Amar B. Pawar et al.

SOFT MATTER (2011)

Review Biochemistry & Molecular Biology

Fourier transform infrared spectroscopic analysis of protein secondary structures

Jilie Kong et al.

ACTA BIOCHIMICA ET BIOPHYSICA SINICA (2007)