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Article
Chemistry, Applied
Hong Zhang et al.
Summary: This research investigated the effects of pH on the formation of heat-induced EYGs/SA emulsion gel. The results revealed that under pH 7.5 conditions, the surface charge of EYGs increased and non-covalent interactions with SA were enhanced, which dominated the gel formation process. Additionally, the results showed that samples with an appropriate amount of SA had the smallest particle size and highest G'. Excess SA caused depletion flocculation and resulted in an uneven network structure. Moreover, it was found that SA could improve the storage stability and decrease the bioaccessibility of beta-carotene in the emulsion gel.
Article
Food Science & Technology
Xinya Gu et al.
Summary: In this study, six types of natural wax were used to prepare water-in-oil emulsion gels. The microstructures and rheological properties of these gels were investigated using microscopy, confocal laser scanning microscope, scanning electron microscopy, and rheometer. The results showed that dispersed water droplets affected the crystal distribution and hindered crystal growth. Natural wax was found to stabilize the emulsion gels through interfacial crystallization and crystal networks. The different wax types formed different structures and had varying gelation abilities and strength of crystal networks. The study demonstrated that natural wax-based emulsion gels can be used as stable, low-fat, and thermal-sensitive fat mimics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Xiaowen Sun et al.
Summary: In this study, multilayer emulsions loaded with Astaxanthin were formulated using a layer-by-layer electrostatic deposition technique. The coating layers improved lipid stability and delayed the release of Astaxanthin, which could contribute to the development of more effective functional foods, supplements, and pharmaceutical products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Wei Xu et al.
Summary: The study investigated the effect of konjac glucomannan (KGM) on the stability and digestion characteristics of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) stabilized Pickering emulsions. Results showed that KGM's high viscosity promoted particle adsorption at the interface, reducing particle size and increasing emulsion stability. As KGM concentration increased, the emulsion's G' and G'' increased, approaching a solid-like state. The KGM network structure formed a polysaccharide layer and fibrous network structure around droplets. Emulsions with KGM exhibited a spider web epidermal network pattern. An illumination test for 4 hours revealed that samples with 0.2% KGM concentration increased beta-carotene retention by 18.74%. KGM hindered bile salt and lipase adsorption, decreasing fatty acid release rate and bioaccessibility.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Jia Song et al.
Summary: In this study, gliadin/starch nanocomposites (G/SNPs) with different gliadin/starch ratios were prepared and used to stabilize Pickering emulsion gels (PEGs). The interaction between gliadin and gelatinized starch was confirmed by fluorescence and Fourier transform infrared (FTIR) spectra. The stable PEGs stabilized by G/SNPs showed promising potential as carriers for the delivery of hydrophobic bioactive compounds.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Ming Li et al.
Summary: This paper investigated the rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate (WPI) emulsion gels by adding guar gum (GG), locust bean gum (LBG), xanthan gum (XG) and gum arabic (GA). The results showed that all samples exhibited shear thinning behavior and elastic characteristic. XG could reduce water mobility and increase water holding capacity (WHC) of WPI emulsion gel. GG and LBG increased gel strength, hardness and gumminess, while reduced springiness, cohesiveness and chewiness of emulsion gels. GG sample had the best printing performance, more uniform network structure and better stability of β-carotene. This study provided a theoretical basis for 3D printing functional food.
Article
Chemistry, Applied
Dongling Qiao et al.
Summary: Deacetylation enhances chain interactions, reduces crystallite formation, improves hydrophobicity and mechanical performance, and increases matrix flexibility and elongation at break in KGM-based composite films.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Mengjie Geng et al.
Summary: In this study, a food-grade soy protein cold-set bulk emulsion gels were proposed for beta-carotene delivery. The bio-accessibility of beta-carotene in ultrasound-treated MTGase-induced emulsion gels was higher than in ultrasound-treated emulsions. Ultrasound-treated MTGase-induced bulk emulsion gels exhibited higher gel strength and water holding capacity compared to other induced samples.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Multidisciplinary
Li Tian et al.
Summary: The study shows that adding konjac glucomannan (KGM) into walnut oil emulsions can enhance their physical stability and inhibit lipid oxidation, but higher doses may lead to droplet aggregation and protein oxidation.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Aurita Butkeviciute et al.
Summary: This study formulated gels and emulgels containing phenolic compounds of apple extracts and evaluated their antioxidant activity in vitro. The release of phenolic compounds was higher in emulgel formulations compared to gel formulations. The highest release was observed in emulgel E5 formulation and the lowest release was observed in gel formulations G3 and G5. All gel and emulgel formulations showed the strongest antioxidant activity after 6 hours.
Article
Food Science & Technology
Wei Xu et al.
Summary: In this study, xanthan gum/lysozyme nanoparticles (XG/Ly NPs) were used to prepare Pickering emulsion, and the effect of particle concentration on stability, rheology, and microstructure was investigated. It was found that increasing the particle concentration enhanced the solid-like properties and stability of the emulsion by forming a three-dimensional network of XG/Ly NPs as a physical barrier. Moreover, increasing the particle concentration also reduced the droplet size. The results demonstrated that the microstructure and rheological properties of Pickering emulsions could be regulated by particle concentration, providing a feasible strategy for developing functional emulsion systems with controllable structures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Wenxiu Zheng et al.
Summary: This study developed Pickering emulsions to encapsulate hydrophobic bioactive compound I3C and enhance its storage stability. The results showed that modified starch with a higher degree of substitution was more effective in improving stability and protecting I3C against ultraviolet light. These food-grade Pickering emulsions have potential for use as a nutrient or dietary supplement in food applications.
Article
Food Science & Technology
Tingting Cui et al.
Summary: This study investigated the effects of konjac glucomannan (KGM) on wheat protein, finding that it enhances dough structure and improves properties such as elasticity and chewiness by interfering with sulfydryl interchange reactions and thermal denaturation.
FOOD STRUCTURE-NETHERLANDS
(2022)
Article
Chemistry, Applied
Michael-Alex Kamlow et al.
Summary: This study compares 3D printed and cast emulsion gels for the co-release of lipophilic and hydrophilic molecules. The results show that both types of gels maintain their oil droplet size and that 3D printed gels have a lower breaking force compared to cast gels. Furthermore, there is no significant difference in the release rate of the active molecules between 3D printed and cast gels in various media.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Jie Yu et al.
Summary: This study investigates the use of soy protein isolate (SPI) emulsion gel inks mixed with guar gum (GG) or xanthan gum (XG) for 3D printing. The influence of polysaccharide type and concentration on the printability, rheological properties, and microstructure of the inks is discussed.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Hongjin Yu et al.
Summary: In this study, a pH-sensitive double emulsion-filled gellan gum hydrogel was prepared for intestinal targeted delivery of food bioactive ingredients. The double emulsions remained stable during storage and maintained their microstructure under acidic conditions. The gellan gum hydrogel showed high encapsulation efficiency and intestinal targeted release ability.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Suresh G. Sutariya et al.
Summary: Hyaluronic acid is gaining popularity as a food ingredient with its water binding and viscosity manipulation properties. This study investigated the effects of different concentrations of hyaluronic acid on the physico-chemical properties of milk. The results showed that hyaluronic acid increased the viscosity of milk and negatively impacted its heat stability, protein phase separation, rennet gel, and acid gelation properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Zihua Wang et al.
Summary: The present study aimed to enhance the bioaccessibility of hydrophobic astaxanthin (AST) by developing food-grade emulsion systems. Ovalbumin (OVA) fibrils and candelilla wax-based oleogels were prepared for the next fabrication of AST-loaded oleogel-based Pickering emulsions. The obtained oleogel-based Pickering emulsions displayed ultrastability during 90-day storage and outstanding freeze-thaw stability. Furthermore, the superiority of AST-loaded oleogel-based Pickering emulsion was further reflected in the apparently ameliorative lipolysis extent and AST bioaccessibility compared with oleogel.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Yan Xu et al.
Summary: Astaxanthin-loaded Pickering emulsion with zein/sodium alginate stabilizer (APEs) was successfully developed, and its structure and stability were characterized. APEs showed high encapsulation efficiency and antioxidant activity, and maintained stability under heating and different conditions. This study suggests the potential application of Astaxanthin-loaded Pickering emulsion as a thickening agent in food systems.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Yannan Chen et al.
Summary: This review highlights the construction of astaxanthin-based delivery systems and the potential benefits in precision nutrition. Well-designed delivery systems can enhance the stability of astaxanthin during food processing and digestion, and can achieve precision nutrition effects for specific populations.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Wenbo Hou et al.
Summary: In this study, emulsion gels that can be used as solid fat replacers were produced using different polysaccharides, pea protein isolate, and sunflower seed oil. The presence of polysaccharides improved the hardness, storage modulus, and resistance against deformation of the emulsion gel, while also affecting its microstructure and water holding capacity. Additionally, the unfolding of protein during gel formation was found to impact the gel's structure and properties.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Physical
Aref Abbasi Moud et al.
Summary: This report investigates the viscoelastic and mechanical behavior of hybrid PVA-CNC hydrogels aggregated with NaCl salt, revealing wide distribution of pores with similar average sizes in almost all samples. The sudden jump in storage modulus at CNC loadings near the percolation threshold suggests the formation of a 3D network, while a more dramatic jump at higher CNC concentrations indicates the establishment of a secondary network structure. The study demonstrates successful fabrication of a healable hydrogel and explores interactions between CNC-CNC and PVA-CNC, offering possibilities for developing advanced materials for tissue engineering and regenerative medicine applications.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Chemistry, Applied
Jie Yang et al.
Summary: Different types of starch-based double emulsion (SDE) structures were developed to improve the bioavailability of astaxanthin (AST), with A-type and B-type SDE structures showing smaller droplet diameters and higher stability after simulated gastric digestion. The bioaccessibility of AST-loaded SDEs prepared with HAS was found to be six times higher than digested unencapsulated AST. Thus, SDEs are considered suitable carriers for liposoluble nutrient delivery and bioavailability in various products.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Jie Yang et al.
Summary: This study aimed to investigate the controlled release mechanism of Astaxanthin (AST) from biocompatible double emulsions fabricated with a novel two-step emulsification method using native starch. The results showed that AST-loaded SDEs exhibited excellent storage stability, high encapsulation efficiency, and a sustained release profile, with the diffusion-releasing mechanism being the most suitable model for describing the release kinetics. The interaction between SDEs and AST was also explored, highlighting the potential of SDEs as promising oral delivery carriers for lipophilic ingredients.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Tao Zhang et al.
Summary: The study investigated the structural changes of konjac glucomannan (KGM) during heat-induced gelation, revealing that gelation requires both heat and alkali-induced deacetylation. Deacetylation was found to be the rate-determining step in the process, leading to particle aggregation and interaction to form a network structure. This understanding was aided by Dynamic Light Scattering (DLS) and Atomic Force Microscopy (AFM) results.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Multidisciplinary
Baiheng Wu et al.
Summary: By bridging neighboring particle-stabilized droplets via telechelic polymers, attractive Pickering emulsion gels (APEGs) are designed and prepared. These gels exhibit typical shear-thinning behaviors and their viscoelastic properties can be tuned by temperature, pH, and molecular weight of the telechelic polymers, making them ideal for direct 3D printing. The APEGs can be photopolymerized to prepare APEG-templated porous materials with tailored microstructures for optimized performances, showing promise for a wide range of applications.
ADVANCED MATERIALS
(2021)
Article
Chemistry, Applied
Yanting Shen et al.
Summary: This study aimed to improve the functional properties of pea protein by acylation and/or conjugation with guar gum, resulting in enhanced oil and water holding capacity, emulsion capacity, and stability. Acylated and conjugated pea proteins showed synergistic effects on water holding capacity and emulsifying properties, with acetylated pea protein forming firm gels when prepared in 9% suspensions. However, in vitro gastrointestinal digestibility of modified pea proteins decreased compared to unmodified protein. Overall, acylated and conjugated pea proteins demonstrated superior functional properties for potential use as novel food ingredients in meat alternative or beverage applications.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Zhao Zhang et al.
Summary: The Maillard reaction products (MRPs) of whey protein and flaxseed gum prepared by ultrasonic assisted wet-heating have enhanced functional properties with higher grafting degree and expanded structures. These MRPs improve the water holding capacity, encapsulation efficiency, and stability of emulsion gels, leading to increased bioaccessibility of loaded astaxanthin. This highlights the potential of MRPs in enhancing protein functionality and serving as delivery carriers for bioactive compounds in the food industry.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Pharmacology & Pharmacy
Wenjing Su et al.
Summary: This study utilized a mechanochemical method to prepare an inclusion complex that self-assembles into micelles, enhancing the bioavailability and stability of astaxanthin while improving antioxidant performance. Pharmacokinetic studies showed a 4-fold increase in bioavailability, with tissue distribution experiments demonstrating liver targeting for antioxidant effects. The innovative preparation technology produces an efficient drug delivery system without solvents, providing powerful antioxidant activity against astaxanthin.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2021)
Article
Biochemistry & Molecular Biology
Chang Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Food Science & Technology
Shenghua He et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Wenjie Wang et al.
Article
Chemistry, Applied
Xiuping Liang et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Yang Wei et al.
FOOD HYDROCOLLOIDS
(2020)
Review
Chemistry, Medicinal
Oscar Martinez-Alvarez et al.
Article
Chemistry, Physical
Diego F. Tirado et al.
JOURNAL OF SUPERCRITICAL FLUIDS
(2019)
Article
Biochemistry & Molecular Biology
Chengzhen Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Biochemistry & Molecular Biology
Wei Xu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Review
Food Science & Technology
Wei Lu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2016)
