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•Physical stable essential oil nanoemulsions are fabricated using microfludizer.•The chemical composition of essential oil impact antifungal activity.•The chemical composition of ...essential oil impact mycotoxin inhibitory activity.•Nanoemulsion platform enhances mycotoxin inhibitory activity of essential oils.
The influence of homogenization conditions on selected essential oil (thyme, lemongrass, cinnamon, peppermint, and clove)-in-water nanoemulsion formation and stability was investigated. Physically stable essential oil nanoemulsions could be fabricated by a microfludizer under optimized processing conditions (10,000 psi and 2 passes). The chemical compositions of EOs was characterized using GC–MS. The antifungal activity and mycotoxin inhibitory activity of essential oils in both bulk and nanoemulsion forms were determined using two isolates of Fusarium graminearum. The major chemical components of essential oil had a remarkable impact on long term physical stability, antifungal activity, and inhibition of mycotoxin production. With regard to inhibition of mycotoxin production, the mycotoxin inhibitory activity of essential oils was enhanced considerably in nanoemulsion form, which was attributed to greater solubility of the essential oils. It was also noted that the same essential oils exhibited significant differences in inhibition of mycotoxin production in the two isolates of F. graminearum.
Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including ...diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water, and minerals. This article reviews recent research on the impact of these minor components on lipid oxidation in bulk oils and oil-in-water emulsions. In particular, it highlights the origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which these minor components impact lipid oxidation in bulk oils and emulsions. This knowledge is crucial for designing food, pharmaceutical, personal care, and other products with improved stability to lipid oxidation.
The impact of secondary polysaccharide, i.e., low methoxyl pectin (LMP) or κ-carrageenan (KC), and its concentration (0.2, 0.4, and 0.6%) on particle size, shape, morphological, textural properties ...and swelling behavior of sodium alginate (ALG)- based double-network hydrogel particles, as well as the viability of encapsulated probiotics Lactobacillus rhamnosus GG (LGG) in simulated sequential gastrointestinal (GI) digestion was investigated. We found the addition of LMP impaired the sphericity of double-network hydrogel particles, while the incorporation of KC increased the particle size. The FT-IR results indicated the miscibility and cross-linking capacity of the two polysaccharides in forming double-network hydrogel particles. With respect to the swelling behavior in simulated GI digestion, all hydrogel particles shrank in simulated gastric fluid (SGF) but swelled in simulated intestinal fluid (SIF). Among the two types of double-networking, ALG–KC hydrogel particles showed noticeable shrank in SGF in conjunction with the reduced swelling in SIF, which was unfavorable for protection and the controlled release of probiotics. In the case of death rate of encapsulated LGG, the presence of LMP at a lower level (0.2 or 0.4%) exhibited protective effect against LGG death during the sequential GI digestion, while addition of KC demonstrated an opposite role.
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•Sodium alginate (ALG) based double-network hydrogel particle could be fabricated.•ALG-low methyl pectin (LMP) had uniform cross-section structure.•ALG-LMP had better protective effects in simulated sequential gastrointestinal tract.•Addition of κ-carrageenan in ALG promoted the death rate of probiotics.
The aim of this study was to determine the structural and functional properties, and aroma profiles of flaxseed proteins extracted from golden whole flaxseed (WF) and flaxseed meal (FM). Results ...showed that two kinds of proteins differed significantly in terms of extraction and protein recovery yields, purities, as well as molecular and structural properties. Flaxseed proteins obtained from WF and FM reached different purities of isolate (FPI) and concentrate (FPC), respectively. Both SDS–PAGE and size exclusion chromatography (SEC-HPLC) results suggested that FPC consisted of a larger proportion of low molecular weight fractions with greater heterogeneity than FPI. The isoelectric point (IEP) of the two proteins was significantly different, being pH 4.2 and 3.0 for FPI and FPC, respectively. This was because of the presence of mucilage in FPC. Both proteins showed the high solubility (>90%) at alkaline conditions (pH > 7.0) and the lowest solubility (<10%) near individual IEP. FPI presented higher foaming capacity than FPC at both neutral (pH 7.0) and acidic pH (pH 3.5) while FPC exhibited higher thermal stability than FPI. Both flaxseed proteins presented overall neutral to positive flavors and FPC exclusively contained (Z)-3-hexen-1-ol, 1-octen-3-ol, and (E)-3-octen-2-one, which can be used to differentiate FPC from FPI.
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•Flaxseed protein isolate (FPI) can be obtained from whole flaxseed.•Flaxseed protein concentrate (FPC) can be prepared from flaxseed meal.•Removing mucilage from flaxseed could improve the extraction yield.•Mucilage could impact the isoelectronic point of FPC.•Both FPI and FPC have distinctive aroma profile.
The influence of growing conditions in North Dakota on grain yield and seed composition was evaluated for industrial hemp varieties (Cannabis sativa L.) grown in North Dakota, USA. Average grain ...yield across varieties was 2138 kg ha−1. Crude protein content of undehulled industrial hemp flour from 10 varieties ranged from 32.7% to 35.9%; and oil content ranged from 24.3% to 28.1%. All industrial hemp flours were excellent natural sources of iron (46.7%), manganese (169.1%), copper (29.0%), zinc (28.2%), phosphorus (41.0%), and magnesium (33.7%) on a per serving basis (30 g per serving) for percent recommended daily intake (% RDI). Oils from most of the varieties differed significantly for the fatty acid (FA) profile. The n6/n3 ratio ranged from 3.2 to 5.1. Principal component analysis (PCA) suggested that CFX‐2 and CRS‐1 grew well in North Dakota based on grain yield, flour, and oil quality. In this study, the chemical composition of flour was not influenced by crop year; but crop year did effect the nutritional mineral composition. These results may have important implications for the use of industrial hemp in food applications.
•DAG and MAG have no impact on bulk oil oxidation.•MAG is able to cover up the antioxidative activity of α-tocopherol in bulk oil.•MAG has the strong surface activity indicated by interfacial tension ...analysis.•Chemical properties of DAG and MAG in bulk oil oxidation may be dependent on their physical properties.
In this study, we determined the effect of diacylglycerol (DAG) and monoacylglycerol (MAG) on the oxidative stability of stripped soybean oil (SSO) and on the antioxidative effectiveness of α-tocopherol in SSO. We also examined the influence of DAG and MAG on the physical properties of SSO. DAG (0–2.5wt%) had little effect on the chemical stability of SSO and on the antioxidative activity of 40μM α-tocopherol in SSO (55°C). MAG (0–2.5wt%) had no remarkable impact on the chemical stability of SSO. The addition of MAG (0.5wt%) suppressed the effectiveness of α-tocopherol (40μM) in SSO. The addition of DAG did not cause an appreciable change in the interfacial tension (IFT) of SSO, indicating that it was not strongly surface active. MAG significantly decreased the interfacial tension of SSO, due to its strong surface active properties. Wide angle X-ray scattering (WAXS) analysis showed that DAG did not alter the structured organisation of SSO, which remained in an amorphous form, whereas MAG led to strong scattering, indicating the formation of crystals. The physical properties of DAG and MAG in the SSO may be related to the chemical stability of SSO and the effectiveness of antioxidants incorporated. These results can be used to better understand the physicochemical mechanisms by which minor components impact oxidation of bulk oils.
The antioxidant role of selected polysaccharides was studied in the continuous phase of a Menhaden oil-in-water emulsion coated by polyoxyethylene(23) lauryl ether (Brij 35) at neutral pH. The ...addition of low-methoxyl (LM) and high-methoxyl (HM) pectin (0.02−0.1 wt %) reduced the formation of lipid hydroperoxides and thiobarbituric acid reactive substances with an inhibition that increased with increasing polysaccharide concentration in the continuous phase. α-Carrageenan and sodium alginate were less effective antioxidants than pectin and were prooxidative under certain conditions. None of the polysaccharides impacted the physical properties of the emulsions as determined by droplet particle size (d43 0.32 μm) and creaming index. LM and HM pectins had higher iron-binding capacities as compared to α-carrageenan and sodium alginate, which may relate to their higher antioxidant activities. These results suggest that the addition of anionic polysaccharides to the continuous phase of oil-in-water emulsions could be used to increase the oxidative stability of oil-in-water emulsions and thus prolong shelf life.
The oxidation of edible oil yields both primary and secondary oxidation products (e.g., hydroperoxides, carbonyls, hydrocarbons, and epoxides), which produce undesirable sensory and biological ...effects. Consequently, the suppression of lipid oxidation in food matrices is of great importance. The rate and extent of lipid oxidation in many heterogeneous foods are strongly affected by the physicochemical characteristics of water−oil interfaces. This study examined the ability of dioleoylphosphatidylcholine (DOPC) and water to form association colloids within bulk oil, as well as their impact on lipid oxidation kinetics. Attenuation was used to show the DOPC and water concentrations at which association colloids existed without altering the optical properties of the oil. Interfacial tension and fluorescence spectrometry showed the critical micelle concentration (CMC) of DOPC in stripped soybean oil was around 650 μM at room temperature. Small-angle X-ray scattering (SAXS) and fluorescence probes showed that water had a very strong impact on the properties of the association colloids formed by DOPC. Measurement of primary and secondary lipid oxidation products revealed that the association colloids formed by DOPC had a pro-oxidant effect. The characterization of association colloids could provide a better understanding of the mechanisms of lipid oxidation in bulk oils and provide insights into new antioxidant technologies.
The purpose of this study was to characterize the properties of stable and reinforced protein–polysaccharides complex coacervations firstly formed by electrostatic interaction between WPI and beet ...pectin, and followed by laccase cross-linking through ferulic acid present in beet pectin. The interaction of whey protein isolate (WPI, 6 g/100 ml) with beet pectin (0–0.16 g/100 ml) in aqueous solutions was studied at different pH (3–7). ζ-potential and light-scattering techniques were used to provide information about the electrical charge and aggregation of individual biopolymers and complex coacervations. Stable WPI/beet pectin complex coacervations were formed when system consisted of 6 g/100 ml WPI and 1 g/100 ml beet pectin at pH 3.5. The microstructure and viscoelastic properties of WPI and beet pectin complex coacervations in the presence of laccase (0, 100, 300 U) was also studied using FT-IR, rheology, and confocal laser scanning microscopy (CLSM) techniques. The results obtained clearly showed that laccase catalyzed cross-linking of ferulic acid present in beet pectin had a remarkable influence on the physical properties of WPI–beet pectin complex coacervations microstructure. The reinforced complex coacervations formed fine networking structures which may provide convenient means for food industry to incorporate bioactive components into food products.
► WPI/beet pectin complex coacervations were formed at pH 3.5. ► Laccase cross-linked beet pectin in complex coacervations by oxidized ferulic acid group on beet pectin. ► Enzymatically cross-linked WPI/beet pectin complex coacervations exhibited fine microstructures and elastic behavior. ► The addition of 300 U laccase made WPI/beet pectin complex coacervations more rigidity.
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•Intake of glycated protein greatly increased the butyrate level in hindgut of rats.•Fructoselysine in glycated fish protein was related to the production of butyrate.•Glycated ...protein greatly altered the composition of gut microbiota.•Glycated protein have a beneficial effect on gut health.
The glycated fish protein (GP) was fed to rats to firstly evaluate their impacts on gut health. The rats were fed fish protein (FP) diet, heated fish protein (HP) diet, GP diet or AIN-93G (SD) diet for two weeks. Compared with FP diet, GP diet significantly reduced body weight gains in rats (p < 0.05), showed the weaker intensity of protein fermentation in large intestine of rats, and also considerably increased the butyrate level, which was closely related to the formation of fructoselysine via the glycation of FP. The cecal bacterial communities in rats fed GP diet indicated a great abundance of Allobaculum, Akkermansia, Turicibacter and Lactobacillus animalis, while a low abundance of Escherichia-Shigella, Fusobacterium and Erysipelatoclostridium. The abundance of Collinsella, Allobaculum and Ruminococcaceae_UCG-014 was significantly positively correlated with the production of butyrate. Overall, glycated protein enriched in Amadori products may have a potential beneficial effect on gut health.
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