Interfacial stabilization using complexes of plant proteins and polysaccharides

Current Opinion in Food Science

Volumn 21, Issue , 2018, Pages 51-56

  Li, Xiufeng ^a   de Vries, Renko ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85047819723     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2018.05.012     Document Type: Review

References (44)

1. Wijaya, W., et al. Functional colloids from proteins and polysaccharides for food applications. Trends Food Sci Technol 68 (2017), 56–69.
2. Ye, A., Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review. Int J Food Sci Technol 43 (2008), 406–415.
3. de Oliveira, F.C., et al. Food Protein–polysaccharide conjugates obtained via the Maillard reaction: a review. Crit Rev Food Sci Nutr 56 (2016), 1108–1125.
4. Joye, I.J., Nelis, V.A., McClements, D.J., Gliadin-based nanoparticles: stabilization by post-production polysaccharide coating. Food Hydrocoll 43 (2015), 236–242 Pectin is show to be a very effective stabilizer of gliadin nanoparticles produced by antisolvent precipitation from 70% ethanol.
5. Hosseini, S.M.H., et al. Nanocomplexes arising from protein–polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds. Food Hydrocoll 50 (2015), 16–26.
6. Dickinson, E., Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions. Soft Matter, 4, 2008.
7. Rodríguez Patino, J.M., Pilosof, A.M.R., Protein–polysaccharide interactions at fluid interfaces. Food Hydrocoll 25 (2011), 1925–1937.
8. Azeredo, H.M.C., Waldron, K.W., Crosslinking in polysaccharide and protein films and coatings for food contact – a review. Trends Food Sci Technol 52 (2016), 109–122.
9. Le, X.T., Rioux, L.E., Turgeon, S.L., Formation and functional properties of protein–polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels. Adv Colloid Interface Sci 239 (2017), 127–135.
10. Verena Jost, C.S., Influence of plasticizers on the mechanical and barrier properties of cast biopolymer films. J Appl Polym Sci, 133, 2016.
11. Souzandeh, H., et al. Soy-protein-based nanofabrics for highly efficient and multifunctional air filtration. ACS Appl Mater Interfaces 8 (2016), 20023–20031.
12. Shi, X., et al. Fabrication of ultrathin conductive protein-based fibrous films and their thermal sensing properties. J Mater Chem A 4 (2016), 4711–4717.
13. Fabian, C., Ju, Y.H., A review on rice bran protein: its properties and extraction methods. Crit Rev Food Sci Nutr 51 (2011), 816–827.
14. Wang, W., Tai, F., Chen, S., Optimizing protein extraction from plant tissues for enhanced proteomics analysis. J Sep Sci 31 (2008), 2032–2039.
15. van de Velde, F., et al. Protein–polysaccharide interactions to alter texture. Annu Rev Food Sci Technol 6 (2015), 371–388.
16. Lin, D., et al. Interactions of vegetable proteins with other polymers: structure–function relationships and applications in the food industry. Trends Food Sci Technol 68 (2017), 130–144.
17. Braudo, E.E., Plashchina, I.G., Schwenke, K.D., Plant protein interactions with polysaccharides and their influence on legume protein functionality. A review. Mol Nutr Food Res, 45, 2001.
18. Wan, Z.L., Guo, J., Yang, X.Q., Plant protein-based delivery systems for bioactive ingredients in foods. Food Funct 6 (2015), 2876–2889.
19. Hu, K., McClements, D.J., Fabrication of biopolymer nanoparticles by antisolvent precipitation and electrostatic deposition: Zein-alginate core/shell nanoparticles. Food Hydrocoll 44 (2015), 101–108.
20. Chang, C., et al. Zein/caseinate/pectin complex nanoparticles: formation and characterization. Int J Biol Macromol 104 (2017), 117–124.
21. Xu, X., et al. Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects. Food Hydrocoll 63 (2017), 301–308.
22. Cheng, C.J., Jones, O.G., Stabilizing zein nanoparticle dispersions with ι-carrageenan. Food Hydrocoll 69 (2017), 28–35.
23. Hu, K., et al. Core–shell biopolymer nanoparticle delivery systems: synthesis and characterization of curcumin fortified zein-pectin nanoparticles. Food Chem 182 (2015), 275–281.
24. Sun, C., et al. Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particles. Food Chem 228 (2017), 656–667.
25. Sun, C., Dai, L., Gao, Y., Binary complex based on zein and propylene glycol alginate for delivery of quercetagetin. Biomacromolecules 17 (2016), 3973–3985.
26. Chen, F.P., Ou, S.Y., Tang, C.H., Core–shell soy protein–soy polysaccharide complex (nano)particles as carriers for improved stability and sustained release of curcumin. J Agric Food Chem 64 (2016), 5053–5059 Nice example of plant-based particles for delivery applications.
27. Dai, L., et al. Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles. Food Hydrocoll 74 (2018), 239–248 Clear demonstration, via among others contact angle measurements, how combining hydrophobic plant proteins with hydrophilic polysaccharides can be used to tune the hydrophobic/hydrophlic balance of nanoparticles for Pickering emulsions.
28. Zeng, T., et al. Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs. Food Chem 231 (2017), 122–130.
29. Xu, X., et al. Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: impact of polysaccharide type, pH, salt, and temperature. Food Hydrocoll 64 (2017), 112–122.
30. Yang, Y., et al. A soy protein–polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral. Food Hydrocoll 48 (2015), 155–164.
31. Tamnak, S., et al. Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion. Food Hydrocoll 56 (2016), 405–416.
32. Zhang, B., et al. Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation. Carbohydr Polym(127), 2015, 168–175 Using Maillard conjugation with polysaccharides to convert oat-proteins with low surface activity into effective interfacial stabilizers.
33. Pirestani, S., et al. Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate. Carbohydr Polym 157 (2017), 1620–1627.
34. Jarpa-Parra, M., et al. Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams. Food Hydrocoll 61 (2016), 903–913.
35. Ducel, V., et al. Evidence and characterization of complex coacervates containing plant proteins: application to the microencapsulation of oil droplets. Colloids Surf A: Physicochem Eng Asp 232 (2004), 239–247.
36. Yuan, Y., et al. Complex coacervation of soy protein with chitosan: constructing antioxidant microcapsule for algal oil delivery. LWT – Food Sci Technol 75 (2017), 171–179 One of the few examples (as of yet) of the use of complex coacervates of polysaccharides with plant proteins for classic encapsulation applications.
37. Kaushik, P., et al. Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates. Food Res Int 86 (2016), 1–8.
38. Sağlam, D., et al. Design, properties, and applications of protein micro- and nanoparticles. Curr Opin Colloid Interface Sci 19 (2014), 428–437.
39. Lam, S., Velikov, K.P., Velev, O.D., Pickering stabilization of foams and emulsions with particles of biological origin. Curr Opin Colloid Interface Sci 19 (2014), 490–500.
40. Donsì F., et al. Zein-based colloidal particles for encapsulation and delivery of epigallocatechin gallate. Food Hydrocoll 63 (2017), 508–517.
41. Pan, K., Zhong, Q., Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions. Food Hydrocoll 52 (2016), 600–606.
42. Dickinson, E., Food emulsions and foams: stabilization by particles. Curr Opin Colloid Interface Sci 15 (2010), 40–49.
43. McClements, D.J., Protein-stabilized emulsions. Curr Opin Colloid Interface Sci 9 (2004), 305–313.
44. Ozturk, B., McClements, D.J., Progress in natural emulsifiers for utilization in food emulsions. Curr Opin Food Sci 7 (2016), 1–6.