Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 31, 2018, Pages 8363-8370

  Qin, Xin Sheng ^a   Luo, Zhi Gang ^a,b   Peng, Xi Chun ^c   Lu, Xuan Xuan ^d   Zou, Yu Xiao ^e  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Food Nutrition and Human Health Overseas Expertise Introduction   (China)

^c JINAN UNIVERSITY   (China)

^d RUTGERS UNIVERSITY   (United States)

^e INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

freeze thaw properties; interaction force; Pickering emulsions; quinoa protein; salt concentration

Indexed keywords

AGGLOMERATION; DROPS; EMULSIFICATION; FABRICATION; FOOD PRODUCTS; FOOD STORAGE; FREEZING; HYDROPHOBICITY; IONIC STRENGTH; NANOPARTICLES; OILS AND FATS; PARTICLE SIZE; PROTEINS; SODIUM CHLORIDE; ULTRASONICS;

EFFECT OF IONIC STRENGTH; FABRICATION AND CHARACTERIZATIONS; FREEZE-THAW STABILITY; HYDROPHOBIC INTERACTIONS; PARTICLE CONCENTRATIONS; PARTICLE SIZE AND SURFACES; THREE-DIMENSIONAL STRUCTURE; ULTRASOUND TREATMENTS;

THAWING;

ICE; NANOPARTICLE; PLANT PROTEIN; SODIUM CHLORIDE;

CHEMICAL PHENOMENA; CHEMISTRY; CHENOPODIUM QUINOA; CRYSTALLIZATION; DRUG STABILITY; EMULSION; FOOD PRESERVATION; FREEZING; HEAT; OSMOLARITY; PARTICLE SIZE; PROCEDURES; ULTRASOUND;

CHENOPODIUM QUINOA; CRYSTALLIZATION; DRUG STABILITY; EMULSIONS; FOOD PRESERVATION; FREEZING; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; ICE; NANOPARTICLES; OSMOLAR CONCENTRATION; PARTICLE SIZE; PLANT PROTEINS; SODIUM CHLORIDE; SONICATION;

EID: 85050349080     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.8b02407     Document Type: Article

References (34)

1. Xiao, J.; Li, Y.; Huang, Q. Recent advances on food-grade particles stabilized Pickering emulsions: fabrication, characterization and research trends. Trends Food Sci. Technol. 2016, 55, 48-60, 10.1016/j.tifs.2016.05.010
2. Qi, L.; Luo, Z.; Lu, X. Facile synthesis of starch-based nanoparticle stabilized Pickering emulsion: its pH-responsive behavior and application for recyclable catalysis. Green Chem. 2018, 20 (7), 1538-1550, 10.1039/C8GC00143J
3. Wang, P. P.; Qin, X. S.; Yang, Q. Y.; Luo, Z. G.; Xiao, Z. G.; Peng, X. C. Comparative Structural Characterization of Spiral Dextrin Inclusion Complexes with Vitamin E or Soy Isoflavone. J. Agric. Food Chem. 2017, 65 (39), 8744-8753, 10.1021/acs.jafc.7b03242
4. Xi, Y.; Luo, Z.; Lu, X.; Peng, X. Modulation of Cyclodextrin Particle Amphiphilic Properties to Stabilize Pickering Emulsion. J. Agric. Food Chem. 2018, 66 (1), 228-237, 10.1021/acs.jafc.7b03940
5. Shao, P.; Zhu, Y.; Jin, W. Physical and chemical stabilities of β-carotene emulsions stabilized by Ulva fasciata polysaccharide. Food Hydrocolloids 2017, 64, 28-35, 10.1016/j.foodhyd.2016.10.023
6. Lam, S.; Velikov, K. P.; Velev, O. D. Pickering stabilization of foams and emulsions with particles of biological origin. Curr. Opin. Colloid Interface Sci. 2014, 19 (5), 490-500, 10.1016/j.cocis.2014.07.003
7. Ruiz, G. A.; Xiao, W.; van Boekel, M.; Minor, M.; Stieger, M. Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd). Food Chem. 2016, 209, 203-210, 10.1016/j.foodchem.2016.04.052
8. Qin, X. S.; Luo, Z. G.; Peng, X. C. Fabrication and characterization of quinoa protein nanoparticle-stabilized food-grade Pickering emulsions with ultrasound treatment: interfacial adsorption/arrangement properties. J. Agric. Food Chem. 2018, 66 (17), 4449-4457, 10.1021/acs.jafc.8b00225
9. Degner, B. M.; Chung, C.; Schlegel, V.; Hutkins, R.; McClements, D. J. Factors influencing the freeze-thaw stability of emulsion-based foods. Compr. Rev. Food Sci. Food Saf. 2014, 13, 98-113, 10.1111/1541-4337.12050
10. Wu, X. F.; Zhang, M.; Adhikari, B.; Sun, J. Recent developments in novel freezing and thawing technologies applied to foods. Crit. Rev. Food Sci. Nutr. 2017, 57 (17), 3620-3631, 10.1080/10408398.2015.1132670
11. Dickinson, E. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends Food Sci. Technol. 2012, 24 (1), 4-12, 10.1016/j.tifs.2011.09.006
12. Marefati, A.; Rayner, M.; Timgren, A.; Dejmek, P.; Sjöö, M. Freezing and freeze-drying of Pickering emulsions stabilized by starch granules. Colloids Surf., A 2013, 436, 512-520, 10.1016/j.colsurfa.2013.07.015
13. Xu, D.; Zhang, J.; Cao, Y.; Wang, J.; Xiao, J. Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion. LWT-Food Sci. Technol. 2016, 66, 590-597, 10.1016/j.lwt.2015.11.002
14. Zhu, X. F.; Zhang, N.; Lin, W. F.; Tang, C. H. Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles. Food Hydrocolloids 2017, 69, 173-184, 10.1016/j.foodhyd.2017.02.001
15. Liu, F.; Tang, C. H. Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening. Food Hydrocolloids 2016, 60, 620-630, 10.1016/j.foodhyd.2015.10.024
16. Xu, H. N.; Liu, Y.; Zhang, L. Salting-out and salting-in: competitive effects of salt on the aggregation behavior of soy protein particles and their emulsifying properties. Soft Matter 2015, 11 (29), 5926-5932, 10.1039/C5SM00954E
17. Ji, J.; Zhang, J.; Chen, J.; Wang, Y.; Dong, N.; Hu, C.; Chen, H.; Li, G.; Pan, X.; Wu, C. Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate. Food Hydrocolloids 2015, 51, 156-165, 10.1016/j.foodhyd.2015.05.013
18. Qin, X. S.; Luo, S. Z.; Cai, J.; Zhong, X. Y.; Jiang, S. T.; Zheng, Z.; Zhao, Y. Y. Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures. J. Sci. Food Agric. 2016, 96 (10), 3559-3566, 10.1002/jsfa.7541
19. Qin, X. S.; Luo, S. Z.; Cai, J.; Zhong, X. Y.; Jiang, S. T.; Zhao, Y. Y.; Zheng, Z. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment. Ultrason. Sonochem. 2016, 31, 590-597, 10.1016/j.ultsonch.2016.02.010
20. Qin, X. S.; Sun, Q. Q.; Zhao, Y. Y.; Zhong, X. Y.; Mu, D. D.; Jiang, S. T.; Luo, S. Z.; Zheng, Z. Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments. Ultrason. Sonochem. 2017, 39, 137-143, 10.1016/j.ultsonch.2017.04.027
21. Qin, X. S.; Chen, S. S.; Li, X. J.; Luo, S. Z.; Zhong, X. Y.; Jiang, S. T.; Zhao, Y. Y.; Zheng, Z. Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment. Food Bioprocess Technol. 2017, 10 (5), 866-874, 10.1007/s11947-017-1864-9
22. Gao, Z. M.; Wang, J. M.; Wu, N. N.; Wan, Z. L.; Guo, J.; Yang, X. Q.; Yin, S. W. Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles. J. Agric. Food Chem. 2013, 61 (32), 7838-7847, 10.1021/jf4018349
23. Ma, L.; Wan, Z.; Yang, X. Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection. J. Agric. Food Chem. 2017, 65 (44), 9735-9743, 10.1021/acs.jafc.7b04042
24. Guzey, D.; McClements, D. J. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by b-lactoglobulin-pectin complexes. J. Agric. Food Chem. 2007, 55, 475-485, 10.1021/jf062342f
25. Cando, D.; Moreno, H. M.; Tovar, C. A.; Herranz, B.; Borderias, A. J. Effect of high pressure and/or temperature over gelation of isolated hake myofibrils. Food Bioprocess Technol. 2014, 7 (11), 3197-3207, 10.1007/s11947-014-1279-9
26. Cui, Z.; Chen, Y.; Kong, X.; Zhang, C.; Hua, Y. Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level. J. Agric. Food Chem. 2014, 62 (7), 1634-1642, 10.1021/jf404464z
27. Mahmoudi, N.; Axelos, M. A.; Riaublanc, A. Interfacial properties of fractal and spherical whey protein aggregates. Soft Matter 2011, 7 (17), 7643-7654, 10.1039/c1sm05262d
28. Zhu, X. F.; Zheng, J.; Liu, F.; Qiu, C. Y.; Lin, W. F.; Tang, C. H. Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification. Food Hydrocolloids 2018, 74, 37-45, 10.1016/j.foodhyd.2017.07.017
29. Shimada, K.; Cheftel, J. C. Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate. J. Agric. Food Chem. 1988, 36 (1), 147-153, 10.1021/jf00079a038
30. Destribats, M.; Rouvet, M.; Gehin-Delval, C.; Schmitt, C.; Binks, B. P. Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions. Soft Matter 2014, 10 (36), 6941-6954, 10.1039/C4SM00179F
31. De Folter, J. W. J.; Van Ruijven, M. W. M.; Velikov, K. P. Oil-in-water pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein. Soft Matter 2012, 8 (25), 6807-6815, 10.1039/c2sm07417f
32. Ghosh, S.; Rousseau, D. Freeze-thaw stability of water-in-oil emulsions. J. Colloid Interface Sci. 2009, 339 (1), 91-102, 10.1016/j.jcis.2009.07.047
33. Donsì, F.; Wang, Y.; Huang, Q. Freeze-thaw stability of lecithin and modified starch-based nanoemulsions. Food Hydrocolloids 2011, 25 (5), 1327-1336, 10.1016/j.foodhyd.2010.12.008
34. Marefati, A.; Sjöö, M.; Timgren, A.; Dejmek, P.; Rayner, M. Fabrication of encapsulated oil powders from starch granule stabilized w/o/w pickering emulsions by freeze-drying. Food Hydrocolloids 2015, 51, 261-271, 10.1016/j.foodhyd.2015.04.022