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3 pages, 173 KiB

Open AccessEditorial

Preparation, Characterization and Application of the Delivery System for Food Products

by Shuai Chen and Qing Guo

Foods 2023, 12(23), 4187; https://doi.org/10.3390/foods12234187 - 21 Nov 2023

Viewed by 587

Abstract

In the dynamic and evolving landscape of food science and technology, the quest to develop innovative and effective delivery systems for bioactive compounds remains a focal point of research and development [...] Full article

(This article belongs to the Special Issue Preparation, Characterization and Application of the Delivery System for Food Products)

Research

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22 pages, 3557 KiB

Open AccessArticle

Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate–Maltodextrin

by Nasrin Beigmohammadi, Seyed Hadi Peighambardoust, Asad Mohammad Amini and Kazem Alirezalu

Foods 2024, 13(9), 1407; https://doi.org/10.3390/foods13091407 - 03 May 2024

Viewed by 400

Abstract

This study focused on the characterization of emulsions and microparticles encapsulating Chavir essential oil (EO) by application of modified whey protein concentrate–maltodextrin (WPC-MD). Different physical, chemical, morphological, thermal, and antioxidant properties and release behavior of spray-dried microparticles were assessed. Antioxidant, solubility, emulsifying, and [...] Read more.

This study focused on the characterization of emulsions and microparticles encapsulating Chavir essential oil (EO) by application of modified whey protein concentrate–maltodextrin (WPC-MD). Different physical, chemical, morphological, thermal, and antioxidant properties and release behavior of spray-dried microparticles were assessed. Antioxidant, solubility, emulsifying, and foaming activities of modified WPC were increased compared to those of primary material. The results indicated that the particle size distribution varied depending on the type of carriers used, with the smallest particles formed by hydrolyzed WPC (HWPC). Binary blends of modified WPC-MD led to improved particle sizes. The spray-drying yield ranged from 64.1% to 85.0%, with higher yields observed for blends of MD with sonicated WPC (UWPC). Microparticles prepared from primary WPC showed irregular and wrinkled surfaces with indentations and pores, indicating a less uniform morphology. The UWPC as a wall material led to microparticles with increased small cracks and holes on their surface. However, HWPC negatively affected the integrity of the microparticles, resulting in broken particles with irregular shapes and surface cracks, indicating poor microcapsule formation. Encapsulating EO using WPC-MD increased the thermal stability of EO significantly, enhancing the degradation temperature of EO by 2 to 2.5-fold. The application of primary WPC (alone or in combination with MD) as wall materials produced particles with the lowest antioxidant properties because the EO cannot migrate to the surface of the particles. Enzymatic hydrolysis of WPC negatively impacted microparticle integrity, potentially increasing EO release. These findings underscore the crucial role of wall materials in shaping the physical, morphological, thermal, antioxidant, and release properties of spray-dried microparticles, offering valuable insights for microencapsulation techniques. Full article

(This article belongs to the Special Issue Preparation, Characterization and Application of the Delivery System for Food Products)

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15 pages, 3544 KiB

Open AccessArticle

Differences in the Chromogenic Effect of Corn Starch and Potato Starch on Paprika Red Pigment and Structural Characterisation

by Fan Su, Yongqiang Wu, Yanping Cao and Shaojia Wang

Foods 2024, 13(2), 191; https://doi.org/10.3390/foods13020191 - 06 Jan 2024

Viewed by 848

Abstract

The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption capacity for paprika red pigment. Additionally, [...] Read more.

The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption capacity for paprika red pigment. Additionally, the a* value of CS-P (26.90 ± 0.23) was significantly higher than that of PS-P (22.45 ± 1.84), resulting in a corn starch-paprika red pigment complex (CS-P) with a more intense red colour. The addition of paprika red pigment significantly decreased the particle size and porosity of CS by 48.14 ± 5.29% and 17.01 ± 3.80%, respectively. Conversely, no significant impact on PS was observed. Additionally, the Fourier transform infrared (FT-IR) spectroscopy results revealed that the starch molecules and paprika red pigment were bound to each other through strong hydrogen bonds. X-diffraction (XRD) results indicated that the starch-paprika red pigment complexes have a V-shaped structure. Furthermore, the relative crystallinity of the complexes between starch and red pepper pigment showed an increasing trend, however, the relative crystallinity of CS increased significantly by 11.77 ± 0.99–49.21 ± 3.67%. Consequently, the CS-P colouring was good. Full article

(This article belongs to the Special Issue Preparation, Characterization and Application of the Delivery System for Food Products)

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13 pages, 12836 KiB

Open AccessArticle

Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides

by Ziyan Wang, Jingwen Li, Chao Peng, Bin Li, Qian Shen and Yijie Chen

Foods 2024, 13(1), 176; https://doi.org/10.3390/foods13010176 - 04 Jan 2024

Viewed by 1282

Abstract

As a commercially available ingredient, the mono- and diglycerides (MDG) were widely used in a plant protein-based emulsion to provide effective, functional, emulsifying properties. The simultaneous addition of the MDG and pea protein isolate (PPI) was investigated by the methods of interfacial rheology [...] Read more.

As a commercially available ingredient, the mono- and diglycerides (MDG) were widely used in a plant protein-based emulsion to provide effective, functional, emulsifying properties. The simultaneous addition of the MDG and pea protein isolate (PPI) was investigated by the methods of interfacial rheology and quantitative protein proteomics. The physicochemical quantitative analysis of the oil–water interface revealed an interfacial stability mechanism for the protein adsorption layer. For a low MDG concentration, the interfacial quantities of vicilin and albumin were increased, which could be attributed to the adsorption rate. For a high MDG concentration, both vicilin and albumin were displaced by MDG and desorbed from the interface, while legumin was more difficult to displace due to its slow adsorption and the complex structure of protein molecules. The protein molecules with the structural rearrangement interacted with MDG, exhibiting potential effects on the interfacial film structure. Combined with some nanotechnologies, the new comprehension of protein-emulsifier interactions may promote food delivery systems. The research aims to develop an in-depth analysis of interfacial proteins, and provide more innovative and tailored functionalities for the application of the plant protein emulsion. Full article

(This article belongs to the Special Issue Preparation, Characterization and Application of the Delivery System for Food Products)

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15 pages, 8178 KiB

Open AccessArticle

Antioxidant Activity, Formulation, Optimization and Characterization of an Oil-in-Water Nanoemulsion Loaded with Lingonberry (Vaccinium vitis-idaea L.) Leaves Polyphenol Extract

by Siyu Wang, Yuan Cheng, Jingyi Wang, Miao Ding and Ziluan Fan

Foods 2023, 12(23), 4256; https://doi.org/10.3390/foods12234256 - 24 Nov 2023

Viewed by 964

Abstract

The active ingredients in lingonberry leaves and their beneficial properties to the human body have been well confirmed. In order to improve the stability and antioxidant activity of the active ingredients in lingonberry leaves, the response surface optimization method was used to prepare [...] Read more.

The active ingredients in lingonberry leaves and their beneficial properties to the human body have been well confirmed. In order to improve the stability and antioxidant activity of the active ingredients in lingonberry leaves, the response surface optimization method was used to prepare an oil-in-water nanoemulsion of polyphenol extract from lingonberry leaves. The active components in the extract were analyzed by ultra-performance liquid chromatography with triple quadrupole mass spectrometry (UPLC-TQ-MS), and bioactive compounds such as apigenin, sorbitol, and hesperidin were mainly found. Nanoemulsion droplets of 120 nm in diameter were prepared using ultrasonic emulsification. The optimal nanoemulsion formulation was determined through rigorous testing, and it was determined to be 10% (w/w) lingonberry extract and 20% (w/w) medium chain triglyceride (MCT). Additionally, a surfactant mixture was used, which combined soy protein isolate (SPI) and whey protein isolate (WPI) at 4% (w/w). The preparation method utilized ultrasonic emulsification, applying an ultrasonic power of 360 W for a duration of 300 s. The antioxidant activity (DPPH inhibition rate, ABTS inhibition rate and total reducing power) of the lingonberry nanoemulsion was significantly higher than that of the lingonberry polyphenol (LBP) extract. The nanoemulsion prepared using the optimal formulation had an entrapping efficiency of 73.25% ± 0.73% and a diameter of 114.52 ± 0.015 nm, with a satisfactory particle size of nanoscale and a PDI of 0.119 ± 0.065, demonstrating good stability of the emulsion. Full article

(This article belongs to the Special Issue Preparation, Characterization and Application of the Delivery System for Food Products)

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14 pages, 2443 KiB

Open AccessArticle

Biosynthesis of Quercetin-Loaded Melanin Nanoparticles for Improved Antioxidant Activity, Photothermal Antimicrobial, and NIR/pH Dual-Responsive Drug Release

by Di Zhang, Xianrui Chen, Nitong Bu, Liying Huang, Huanglong Lin, Lizhen Zhou, Ruojun Mu, Lin Wang and Jie Pang

Foods 2023, 12(23), 4232; https://doi.org/10.3390/foods12234232 - 23 Nov 2023

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Abstract

Quercetin (QCT) is a promising dose-dependent nutraceutical that usually suffers from poor water solubility and low bioavailability issues. In this work, a novel QCT-loaded nanoscale delivery system was constructed based on the oxidative self-polymerization of melanin (Q@MNPs). The FT-IR, XRD, and Zeta potential [...] Read more.

Quercetin (QCT) is a promising dose-dependent nutraceutical that usually suffers from poor water solubility and low bioavailability issues. In this work, a novel QCT-loaded nanoscale delivery system was constructed based on the oxidative self-polymerization of melanin (Q@MNPs). The FT-IR, XRD, and Zeta potential analyses confirmed that QCT was successfully absorbed on the melanin nanoparticles (MNPs) via Π−Π and hydrogen bonding interactions. The encapsulation efficiency and particle size of Q@MNPs were 43.78% and 26.68 nm, respectively. Q@MNPs improved the thermal stability of QCT and the antioxidant properties in comparison to MNPs. Meanwhile, Q@MNPs presented fantastic photothermal conversion capacity and stability triggered by the NIR laser, which significantly enhanced the antibacterial capability with a sterilization rate of more than 98% against E. coli and S. aureus. More importantly, Q@MNPs exhibited NIR/pH dual-responsive drug release behavior and good biocompatibility (at concentrations of < 100 μg/mL). Thus, Q@MNPs show promising prospects for flavonoid delivery. Full article

(This article belongs to the Special Issue Preparation, Characterization and Application of the Delivery System for Food Products)

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22 pages, 5115 KiB

Open AccessArticle

The Emulsifying Properties, In Vitro Digestion Characteristics and Storage Stability of High-Pressure-Homogenization-Modified Dual-Protein-Based Emulsions

by Meishan Wu, Xiaoye He, Duo Feng, Hu Li, Di Han, Qingye Li, Boya Zhao, Na Li, Tianxin Liu and Jing Wang

Foods 2023, 12(22), 4141; https://doi.org/10.3390/foods12224141 - 15 Nov 2023

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Abstract

The droplet size, zeta potential, interface protein adsorption rate, physical stability and microrheological properties of high-pressure-homogenization (HPH)-modified, dual-protein-based whey–soy (whey protein isolate—soy protein isolate) emulsions containing different oil phase concentrations (5%, 10% and 15%; w/w) were compared in this paper. [...] Read more.

The droplet size, zeta potential, interface protein adsorption rate, physical stability and microrheological properties of high-pressure-homogenization (HPH)-modified, dual-protein-based whey–soy (whey protein isolate—soy protein isolate) emulsions containing different oil phase concentrations (5%, 10% and 15%; w/w) were compared in this paper. The in vitro digestion characteristics and storage stability of the dual-protein emulsions before and after HPH treatment were also explored. The results show that with an increase in the oil phase concentration, the droplet size and interface protein adsorption rate of the untreated dual-protein emulsions increased, while the absolute value of the zeta potential decreased. When the oil phase concentration was 10% (w/w), HPH treatment could significantly reduce the droplet size of the dual-protein emulsion, increase the interface protein adsorption rate, and improve the elasticity of the emulsion. Compared with other oil phase concentrations, the physical stability of the dual-protein emulsion containing a 10% (w/w) oil phase concentration was the best, so the in vitro digestion characteristics and storage stability of the emulsions were studied. Compared with the control group, the droplet size of the HPH-modified dual-protein emulsion was significantly reduced after gastrointestinal digestion, and the in vitro digestibility and release of free amino groups both significantly increased. The storage stability results show that the HPH-modified dual-protein emulsion showed good stability under different storage methods, and the storage stability of the steam-sterilized dual-protein emulsion stored at room temperature was the best. These results provide a theoretical basis for the development of new nutritional and healthy dual-protein liquid products. Full article

(This article belongs to the Special Issue Preparation, Characterization and Application of the Delivery System for Food Products)

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14 pages, 4925 KiB

Open AccessArticle

Effect of Different Temperatures on the Storage Stability of Flaxseed Milk

by Chen Meng, Yashu Chen, Xintian Wang, Hongjian Chen and Qianchun Deng

Foods 2023, 12(19), 3571; https://doi.org/10.3390/foods12193571 - 26 Sep 2023

Cited by 2 | Viewed by 1178

Abstract

In this study, the physical and oxidative stability of flaxseed milk without food additives at different temperatures (25 °C and 37 °C) was assessed. Over in 206 days in storage, the particle size, Turbiscan stability index (TSI), centrifugal sedimentation rate, and primary and [...] Read more.

In this study, the physical and oxidative stability of flaxseed milk without food additives at different temperatures (25 °C and 37 °C) was assessed. Over in 206 days in storage, the particle size, Turbiscan stability index (TSI), centrifugal sedimentation rate, and primary and secondary oxidation products of flaxseed milk increased, viscosity decreased, and the absolute value of the potential first decreased and then increased. These phenomena indicated a gradual decrease in the physical stability of flaxseed milk, accompanied by drastic oxidative changes. The antioxidant capacity of flaxseed milk was related to the location of the physical distribution of flaxseed lignin, which was more effective in the aqueous phase compared to the non-aqueous phase. Interestingly, after 171 days in storage at 37 °C, the particle size of flaxseed milk was approximately doubled (6.98 μm → 15.27 μm) and the absolute value of the potential reached its lowest point (−13.49 mV), when the content of primary oxidation products reached its maximum (8.29 mmol/kg oil). The results showed that temperature had a significant effect on the stability of flaxseed milk and that stability decreased with increasing temperature and shortened shelf life. This work provides a theoretical basis for elucidating the stabilization–destabilization mechanism of flaxseed milk. Full article

(This article belongs to the Special Issue Preparation, Characterization and Application of the Delivery System for Food Products)

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17 pages, 3688 KiB

Open AccessArticle

Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications

by Yan Dai, Lei Wang, Xingyi Chen, Angxin Song, Laping He, Lingyuan Wang and Diandian Huang

Foods 2023, 12(17), 3289; https://doi.org/10.3390/foods12173289 - 01 Sep 2023

Cited by 3 | Viewed by 1355

Abstract

In the present work, the optimization of extraction, emulsifying properties, and biological activities of polysaccharides from Lentinula edodes Sing (LES) were studied. The results showed LES polysaccharides extracted by hot water or ultrasonication are a group of β-glucan. Among all the samples, the [...] Read more.

In the present work, the optimization of extraction, emulsifying properties, and biological activities of polysaccharides from Lentinula edodes Sing (LES) were studied. The results showed LES polysaccharides extracted by hot water or ultrasonication are a group of β-glucan. Among all the samples, the one extracted by hot water showed the best emulsifying capacity. In addition, the results demonstrated that LES polysaccharide had strong scavenging activities in vitro on DPPH and ABTS radicals, which reached the highest level for the one extracted by 90 min ultrasonication (p < 0.05). Overall, Lentinula edodes Sing polysaccharides (LESPs) may have potential applications as emulsifying agents in food industries. Full article

(This article belongs to the Special Issue Preparation, Characterization and Application of the Delivery System for Food Products)

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