Progress 05/01/19 to 09/30/24
Outputs
Target Audience:Researchers from universities, governmental and industrial laboratories. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided training for fourPh.D. students and more than sixundergraduate students over the project periods. How have the results been disseminated to communities of interest?The results have been disseminated through numerous invited talks in universities, national and international conferences, and publications in refereed food science journals. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Using a simple and organic solvent-free method, we have constructed emulsions stabilized by multiple corn-derived components. The emulsions comprised oil droplets dispersed in the water, where glutelin and starch were stabilizers. Optimal stability, smaller droplet sizes, and moderate viscosity were achieved with a glutelin/starch ratio of 1:4. The results of the dynamic rheological measurements of bulk emulsions as well as interfacial properties and microstructure revealed that the stability mechanism of glutelin-starch complex was the interplay of the increased continuous phase viscosity and stronger interfacial viscoelastic films. Thus, these combined factors effectively inhibited the creaming and coalescence of oil droplets. Interfacial films also protect the carotenoids. The results of this study elucidate the stabilization mechanism among different corn-derived components and, therefore, guide the design of corn-based personalized nutritional systems. We have also designed the hordein-hyaluronic acid (H-HA) nano complexes as a delivery system for dihydromyricetin (DMY), a plant flavonoid with numerous health-beneficial properties, but its application potential could be challenged by its limited bioavailability. DMY (DMY-H-HA). The physicochemical characteristics of the delivery complexes were first investigated, and it was found that electrostatic interaction, hydrogen bonding, and hydrophobic interaction were responsible for the complex formation. Meanwhile, the nano complexes were further characterized after the encapsulation of DMY, with encapsulation and loading profiles also being determined. In vitro and ex vivo evaluations found that DMY-H-HA nano complexes exhibited enhanced gastrointestinal dissolution and intestinal permeation compared to unencapsulated DMY. In addition, the absorption pattern of the nanocomplexes was clarified by the Caco-2 cells cellular uptake study, and anti-inflammatory analyses with RAW 264.7 macrophage cells suggested the improved bioactivity of DMY-H-HA compared to DMY aqueous suspension. Results gathered from this study demonstrated the capability of DMY-H-HA as a delivery system for DMY while also providing additional support for the applicability of hordein for functional food and beverage considerations. We employed the chemical kinetics method to investigate the distribution of antioxidants (AOs) in the O/W emulsions. We showed that PIW values did not correlate with POW values, and thus, the number of AOs in the interfacial region could not be predicted based on their hydrophobicity. All the individual catechins accumulated in the interfacial regions, following the order: %EGCG < %ECG ≈ %EGC < %EC, as well as the individual theaflavins, following the order: %TF-3 < % TF-2 < %TF-1, suggesting that the AO with less galloyl group or hydroxyl group was more prone to locate in the interfacial region. Furthermore, the effects of oil-to-water ratio, oil type, and surfactant concentration on the distribution of catechins and theaflavins in the conventional O/W emulsions were also explored. The distributions of catechins and theaflavins depended more on the oil-to-water ratio than the degree of oil unsaturation (MCT, corn oil, and soybean oil). The increased surfactant concentration resulted in increased %AOI but decreased AOI, and thus, the highest oxidative stability of the conventional O/W emulsions was attained by adding the smallest amount of surfactant required to stabilize the emulsions kinetically. Effects of the antioxidant distribution on fish oil oxidation were measured by static headspace Gas Chromatography (GC). The hexanal content of fish oil was used as an indicator after the accelerated oxidation process. Our results indicated that the Pickering emulsions containing antioxidants have significantly improved the oxidative stability of fish oil.
Publications
- Type:
Peer Reviewed Journal Articles
Status:
Published
Year Published:
2025
Citation:
Wang, Y. Q.; Chen, Y. Y.; Feng, L. P.; Wang, F. Z.; Liu, T.; Gu, F. Y.; Wang, F.; Huang, Q. R.; Zheng, J. K. (2025), Mechanistic study of synergetic stabilization of Pickering emulsions by corn glutelin and starch complexes. Food Chemistry, 463, 141558. DOI: 10.1016/j.foodchem.2024.141558.
- Type:
Peer Reviewed Journal Articles
Status:
Published
Year Published:
2024
Citation:
Jiang, F. C.; Shen, W. Y.; Peng, D. F.; Jin, W. P.; Huang, Q. R. (2024) Self-assembly of rice proteins: A perspective on elevating rice protein techno-functional properties. Trends in Food Science & Technology, 151, 104624
|
Progress 05/01/23 to 04/30/24
Outputs
Target Audience: Researchers from universities, governmental and industrial laboratories. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided training for 2 Ph.D. students and 2 undergraduate students. How have the results been disseminated to communities of interest?The results have been disseminated through numerous invited talks in universities, national and international conferences, and publications in refereed food science journals. What do you plan to do during the next reporting period to accomplish the goals?In the next reporting period, we will focus on repeating some of the missing experiments on the distribution of different antioxidants in the interfacial regions of food emulsions and analyzing their effects on the oxidation of long-chain polyunsaturated fatty acids. After completing the additional experiments, we will complete the final project report.
Impacts
What was accomplished under these goals?
High internal phase Pickering emulsions (HIPPEs) have great potential in functional food research. In this paper, media milling, a green and efficient solvent-free method, was applied to engineer the miscellaneous particles from defatted walnut flour (DWFPs) as novel food-grade Pickering stabilizers for HIPPEs. Our results indicated that DWFPs could effectively stabilize HIPPEs. The formation, microstructure, and stability of DWFPs stabilized HIPPEs were investigated by the combined confocal laser scanning microscopy (CLSM), cryo-SEM, and rheological measurements. One notes that HIPPEs exhibited excellent stability over a prolonged storage time (i.e., 90 days). The digestion and release profiles of carnosic acid (CA) encapsulated in the HIPPEs (CA-HIPPEs) in the upper gastrointestinal (GI) tract were evaluated with a combination of dynamic TNO's gastrointestinal (TIM-1) model, pH-stat lipolysis model as well as the ex vivo permeability model using Franz cell and compared with that encapsulated in the bulk walnut oil. The results confirmed that HIPPEs had significantly increased the bioaccessibility of CA. The method developed in this study is significant not only in the value-added utilization of walnut products but also in the development of novel functional foods with high loadings of bioactive functional ingredients including phytochemicals and polyunsaturated fatty acids. The influence of 1,3-DAG oil as a carrier oil on the properties of nanoemulsions and the bioaccessibility of encapsulated hydrophobic nobiletin (NOB) were investigated. High-purity 1,3-DAG (over 93% pure) was prepared by a combination of enzymatic esterification and ethanol crystallization. 1,3-DAG oil as a carrier oil could be used to formulate nanoemulsions with smaller droplet size, narrower size distribution, and similar stability compared to TAG oil. Importantly, 1,3-DAG oil could efficiently encapsulate high-loading NOB (1.45 mg g−1) in nanoemulsions and significantly improve the bioaccessibility of NOB (above 80%), which is attributable to its massive lipolysis and higher encapsulation capacity than TAG oil. Moreover, the addition of the 1,3-DAG component in TAG oil significantly improved the properties of nanoemulsions and the loading and bioaccessibility of NOB, especially as the 1,3-DAG content was not less than 50%. The structure of lipids (DAG versus TAG) influenced the nanoemulsion properties and the bioaccessibility of encapsulated NOB. Based on the good properties of 1,3-DAG oil coupled with its health benefits, 1,3-DAG oil-based nanoemulsion delivery systems have great prospects for improving and extending emulsion properties and bioactivity as well as bioaccessibility enhancement. Polysaccharide-polypeptide nanocomplexes are promising colloidal Pickering stabilizers. The resulting Pickering emulsions, however, are susceptible to pH and ionic strength changes. This phenomenon was also observed in our recently developed Pickering emulsions stabilized by the chitosan (CS)-caseinophosphopeptides (CPPs) nanocomplexes. To improve the stability of these Pickering emulsions, we herein crosslinked the CS-CPPs nanocomplexes with a natural crosslinker genipin. The genipin-crosslinked CS-CPPs nanocomplexes (GCNs) were used to prepare Pickering emulsions. The impacts of genipin concentration, crosslinking temperature, and duration on the characteristics of GCNs and the GCNs-stabilized Pickering emulsions (GPEs) were systemically investigated. GCNs showed crosslinking strength-dependent variations in their physical properties. Crosslinking at a weak or strong condition weakened the emulsification ability of GCNs at low concentrations. A strong crosslinking condition also compromised the capacity of GCNs to stabilize a high fraction of oil. GPEs were oil-in-water type and gel-like. GCNs crosslinked at a lower temperature and for a shorter crosslinking duration stabilized stronger gel-like GPEs. Moreover, GPEs had high pH and ionic strength stabilities. This work provided a feasible way to enhance the stability and regulate the physical properties of Pickering emulsions stabilized by polysaccharide-polypeptide nanocomplexes. Oil bodies, which are lipid-storage organelles in plant seeds, are stabilized by a monolayer of phospholipids and oil body-associated proteins (OBAPs). OBAPs have unique interfacial characteristics but poor water solubility because they contain long hydrophobic segments. In this paper, dextran with different molecular weights (5, 10, and 20 kDa) was grafted onto the C- and N-terminal ends of OBAPs through in situ Maillard reaction on the surface of oil bodies. Grafting of dextran increases the length of the hydrophilic region of OBAPs, which improves their solubility and function as interfacial stabilizers. The changes in chemical bonds after grafting were observed via confocal-Raman microscopy. After de-lipidization, the physicochemical properties of OBAPs-dextran conjugates were analyzed using solubility and infrared spectroscopy. The interfacial behavior was evaluated using critical micelle concentration and interfacial rheology. The results showed that grafting of dextran improved the solubility of the OBAPs by 20-fold. The contents of α-helix and β-sheet in the OBAPs-dextran conjugates decreased when compared with OBAPs. The critical micelle concentration of OBAPs-dextran conjugates ranged from 1.20 to 4.92 μg/mL. Grafting of dextran, especially high molecular weight, improved the capacity of the OBAPs to increase the interfacial pressure. Our results provide an efficient and eco-friendly method for modification of membrane proteins.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2024
Citation:
Huang, G. Y.; Zhang, M.; Feng K. L.; Xiao, J.; Huang, Q. R.; Ho, C.-T.; Liu, J. (2024). Natural product nobiletin-loaded Pickering emulsion stabilized by Bovine serum albumin/ carboxymethyl inulin complexes: preparation and digestive characteristics. Frontiers in Pharmacology, 15, 1375779
- Type:
Journal Articles
Status:
Published
Year Published:
2024
Citation:
Xiao, J.; Tian, W.; Abdullah; Wang, H. N.; Chen, M. M.; Huang, Q. R.; Zhang, M.; Lu, M. W.; Song, M. Y.; Cao, Y. (2024) Updated design strategies for oral delivery systems: maximized bioefficacy of dietary bioactive compounds achieved by inducing proper digestive fate and sensory attributes. Critical Reviews in Food Science and Nutrition, 64, 817-836.
- Type:
Journal Articles
Status:
Published
Year Published:
2024
Citation:
Niu, Y. F.; Qiao, Y. Q.; Li, F.; Peng, D. F.; Shen, W. Y.; Jin, W. P.; Huang, Q. R. (2024) In-situ grafting of dextran on oil body associated proteins at the oilâ¿¿water interface through maillard glycosylation: Effect of dextran molecular weight. Food Hydrocolloids, 146, 109154.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2024
Citation:
Jiang, F. C.; Shen, W. Y.; Peng, D. F.; Jin, W. P.; Huang, Q. R. (2024) Self-assembly of rice proteins: A perspective on elevating rice protein techno-functional properties. Trends in Food Science & Technology, 104624, DOI: 10.1016/j.tifs.2024.104624.
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Jiang, Y. K.; Wang, W.; Huang, Q. R. (2023) Impacts of crosslinking conditions on Pickering emulsions stabilized by genipin-crosslinked chitosan-caseinophosphopeptides nanocomplexes. International Journal of Biological Macromolecules, 242, 125154
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Feng, K. L.; Duan, Y. S.; Zhang, H. T.; Xiao, J.; Ho, C. -T.; Huang, Q. R.; Cao, Y. (2023) Influence of 1,3-diacylglycerol on physicochemical and digestion properties of nanoemulsions and its enhancement of encapsulation and bioaccessibility of hydrophobic nobiletin. Food & Function, 14, 6212-6225.
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Zhang, J. J.; Zhu, J. Y.; Cheng, Y. J.; Huang, Q. R. (2023) Recent advances in Pickering double emulsions and potential applications in functional foods: A perspective paper. Foods, 12, 992.
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Feng, T. T.; Wang, X. S.; Fan, C. L.; Wang, X. J.; Wang, X. W.; Cui, H. P.; Yu, J. Y.; Xia, S. Q.; Huang, Q. R. (2023) The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties. Food Chemistry, 401, 134139.
|
Progress 05/01/22 to 04/30/23
Outputs
Target Audience: Researchers from universities, governmental and industrial laboratories. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided training for 2 Ph.D. students and 2 visiting M.S. students. How have the results been disseminated to communities of interest? The results have been disseminated through invited talks, presentations in national and international conferences, and publication in refereed food science journals. What do you plan to do during the next reporting period to accomplish the goals?In the next reporting period, we will be focusing on studying the distribution of different antioxidants on the interfacial regions of different emulsions, and understanding their impacts onthe oxidation of long-chain polyunsaturayed fatty acids. We will also finish off the remaining experiments and complete the final report.
Impacts
What was accomplished under these goals?
1. Pseudophase chemical kinetics method has been to investigate the distribution of catechins and theaflavins in conventional O/W emulsions. We showed that PIW values did not correlate with POW values and thus the number of AOs in the interfacial region could not be predicted simply on the basis of their hydrophobicity. Majority of the individual green tea catechins accumulated in the interfacial regions, following the order of %EGCG < %ECG ≈ %EGC < %EC, while for the individual black tea theaflavins, following the order of %TF-3 < % TF-2 < %TF-1, suggesting that the AOs with less galloyl group or hydroxyl group were more prone to locate at the interfacial region. Furthermore, the effects of oil-to-water ratio, oil type, and surfactant concentration on the distribution of catechins and theaflavins in conventional O/W emulsions were also explored. The distributions of catechins and theaflavins depended more on the oil-to-water ratios than the unsaturation degree of oils (MCT, corn oil, and soybean oil). The increased surfactant concentration resulted in an increased %AOI, but decreased (AOI), and thus the highest oxidative stability of the conventional O/W emulsions was attained by the addition of the smallest amount of surfactant required to kinetically stabilize the emulsions. 2. The encapsulation and stabilization mechanism of cinnamaldehyde and eugenol in high internal phase Pickering emulsions (HIPPEs) through regulating their interfacial rheological properties and interfacial microstructure have been investigated. With the incorporation of cinnamaldehyde, the Schiff base reaction between the cinnamaldehyde and proteins favored the formation of the predominantly elastic and solid-like interfacial layers. In contrast, the hydrogen bonds between eugenol and proteins resulted in the transformation of interfacial layers to viscous dominant with weak viscoelastic responses. Thus, cinnamaldehyde-loaded HIPPEs had better storage stability than eugenol-loaded HIPPEs, and the retention rate was increased by about 15 %~20 %. The addition of tea camellia seed oil inhibited the mobility of immobilized water and improved the retention rates of cinnamaldehyde and eugenol by approximately 6 % and 12 % (30 days at 25 ?C), respectively. These findings will be beneficial for the development and design of effective essential oil encapsulation systems in the food industry. 3. Oil body (OB) is the lipid-storage organelle in oilseed, and its stability is crucial for oilseed processing. Herein, the effects of roasting and boiling on the structure, stability, and in vitro lipid digestion of Camellia OB were studied. The interfacial structure and physical stability of the extracted OB were investigated by electrophoresis, confocal- Raman spectroscopy, zeta-potential, surface hydrophobicity, etc. Boiling caused protein loss on the OB surfaces, forming a stable phospholipid interface, which resulted in the coalescence of the droplets (d > 100 μm) and negative ζ-potential (-3 ~ -8 mV) values at a pH of 2.0. However, roasting partially denatured the proteins in the seeds, which were adsorbed on the OB surfaces. The random coil structure of interfacial protein increased to ~20 % after thermal treatment. Besides, heating decreased the surface hydrophobicity of OB and improved lipid digestion. After boiling for 60 min, the extent of lipolysis increased from 41.7 % (raw) to 57.4 %. 4. The effects of whey protein isolate (WPI) fibrils entanglement on the stability and loading capacity of WPI fibrils-stabilized Pickering emulsion have been investigated. The results of rheology and small-angle X-ray scattering (SAXS) showed the overlap concentration (C*) of WPI fibrils was around 0.5 wt.%. When the concentration was higher than C*, the fibrils became compact and entangled in solution due to a small cross-sectional radius of gyration value (1.18 nm). The interfacial behavior was evaluated by interfacial adsorption and confocal laser scanning microscopy (CLSM). As the fibril concentration increased from 0.1 wt.% to 1.25 wt.%, faster adsorption kinetics (from 0.13 to 0.21) and lower interfacial tension (from 11.85 mN/m to 10.34 mN/m) were achieved. CLSM results showed that WPI fibrils can effectively adsorb on the surface of oil droplets. Finally, the microstructure and in vitro lipolysis were used to evaluate the effect of fibrils entanglement on the stability of emulsion and bioaccessibility of nobiletin. At C* concentration, WPI fibrils-stabilized Pickering emulsions exhibited excellent long-term stability and were also stable at various pHs (2.0-7.0) and ionic strengths (0-200 mM). WPI fibrils-stabilized Pickering emulsions after loading nobiletin remained stable, and in vitro digestion showed that these Pickering emulsions could significantly improve the extent of lipolysis (from 36% to 49%) and nobiletin bioaccessibility (21.9% to 62.5%). This study could provide new insight into the fabrication of food-grade Pickering emulsion with good nutraceutical protection.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Zhang, J. J.; Zhu, J. Y.; Cheng, Y. J.; Huang, Q. R. (2023) Recent advances in Pickering double emulsions and potential applications in functional foods: A perspective paper. Foods, 12, 992.
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Su, S. W.; Zhao, D. G.; Yuan, B.; Ma, Y. Y.; Zhu, S. Y.; Xu, K. Y.; Lee, G.; Ho, C. -T.; and Huang, Q. R. (2022) Biosynthesis of 6- and 7-mono-demethylated nobiletins by a newly isolated strain of yeast. Journal of Agricultural and Food Chemistry, 70, 15439-15448.
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Ju, S. N.; Shi, H. H.; Yang, J. Y.; Zhao, Y. C.; Xue, C. H.; Wang, Y. M.; Huang, Q. R.; Zhang, T. T. (2022) Characterization, stability, digestion and absorption of a nobiletin nanoemulsion using DHA-enriched phosphatidylcholine as an emulsifier in vivo and in vitro. Food Chemistry, 397, 133787.
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Chen, M. M.; Li, W. T.; Wang, W. B.; Cao, Y.; Lan, Y. Q.; Huang, Q. R.; Xiao, J. (2022) Effects of gelation on the stability, tribological properties and time-delayed release profile of double emulsions. Food Hydrocolloids, 131, 107753.
|
Progress 05/01/21 to 04/30/22
Outputs
Target Audience: Researchers from universities, governmental and industrial laboratories. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two graduatestudents funded by the project finished their Ph.D. degrees. How have the results been disseminated to communities of interest?The results have been disseminated through publications in top refereed food science journals as well as presentations in national and international conferences. What do you plan to do during the next reporting period to accomplish the goals?We will continue to develop novel Pickering emulsions, and study how the chemical structure of antioxidants and the antioxidant distributionin the interfacial region of the emulsions affect the lipid oxidant of fish oil.
Impacts
What was accomplished under these goals?
1.Oil bodies (OBs), which are found mainly in the seeds or nuts of oleaginous plants, are spherical droplets with a triacylglycerol core covered by phospholipid-protein layer. Oil body protein extracts (OBPEs), mainly oleosins, contribute to the unique physicochemical stability of OBs. The application of OBPEs in aqueous environment has been greatly limited by their highly hydrophobic structures. Recently, we have successfully extracted OBPEs from peanut seeds and their profiles were characterized by LC-MS/MS. OBPEs nanoparticles were successfully assembled in aqueous environment for the first time using the antisolvent precipitation method. The mean diameter of OBPEs nanoparticles was 215.6 ± 1.8 nm with a polydispersity index of 0.238 ± 0.005. The morphology of these colloidal particles was found to be roughly spherical shape as confirmed by transmission electron microscopy (TEM). Oil-in-water (O/W) Pickering emulsions with good stability against coalescence could be formed at protein concentration as low as 0.1 mg/mL. Cryo-scanning electron microscopy (cryo-SEM) confirmed that spherical nanoparticles were packed at the oil-water interface. 2.The nanocomplexes assembled from chitosan (CS) and caseinophosphopeptides (CPPs) were utilized to stabilize Pickering emulsions with medium-chain triglyceride (MCT) as the oil phase. The CS-CPPs nanocomplexes composed of CS:CPPs = 1:1, 2:1, 4:1 were prepared and their physical properties including particle size, contact angle, and surface tension were characterized. The concentration ranges of these nanocomplexes that can sta- bilize Picking emulsion decreased in the following sequence, CS:CPPs = 1:1 (C1P1) > 2:1 (C2P1) > 4:1 (C4P1). The fraction of oil that can be stabilized by these three kinds of nanocomplexes at 0.15 wt% concentration was similar, and increasing the concentration of nanocomplexes can stabilize a higher fraction of MCT. The fluo- rescence microscopy image indicated that the Pickering emulsions were oil-in-water type emulsions. These emulsions were stable against ionic strength (0-0.3 M NaCl) changes after 24 h storage but low pH (pH 2) could affect their stabilities. These CS-CPPs nanocomplexes stabilized Pickering emulsions showed gel-like behavior. In vitro lipolysis studies revealed that coverage of the CS-CPPs nanocomplexes at the oil-water interface could reduce the rate and extent of MCT digestion, manifesting that they may potentially be used as fat replacers in foods to reduce oil absorption. 3.Media milling, an efficient and organic solvent-free method without the use of chemical modification, has been developed to engineer novel walnut-based miscellaneous colloidal particles. The defatted walnut flour particles (DWFPs), which were prepared by a novel continuous phase transition extraction method operated under low temperature (i.e., 50-65 C) followed by 6-h media milling, were spherical shape with an average size of 753.0 ± 27.8 nm. These particles were mainly composed of proteins (55.6 ± 0.2 wt%) and carbohydrates (24.0 ± 0.2 wt %) and demonstrated the ability to form a gel-like network structure in Pickering emulsions (PEs). The visual observation and confocal laser scanning microscopy (CLSM) showed that the PE droplets stabilized by DWFPs had a good stability over a prolonged storage time (i.e., 3-month storage). Increasing particle concentration (c) in aqueous phase led to the increased emulsified phase volume, decreased oil droplet sizes, and increased storage moduli G' for the viscoelastic responses. As the oil volume fraction (φ) increased, the emulsified phase volume fraction and droplet size increased while their rheological properties shifted from fluid-like to gel-like behaviors. The method developed in this study is significant in value-added utilization of walnut products and provides a new insight into facile fabrication of stable food-grade Pickering emulsions-based functional foods using miscellaneous particle stabilizers from walnut extracts. 4.We have applied media milling to engineer the miscellaneous particles from defatted walnut flour (DWFPs) as novel food-grade Pickering stabilizers for HIPPEs. Our results indicated that DWFPs could effectively stabilize HIPPEs. The formation, microstructure, and stability of DWFPs stabilized HIPPEs were investigated by the combined confocal laser scanning microscopy (CLSM), cryo-SEM, and rheological measurements. One notes that HIPPEs exhibited excellent stability over a prolonged storage time (i.e., 90-day). The digestion and release profiles of carnosic acid (CA) encapsulated in the HIPPEs (CA-HIPPEs) in the upper gastrointestinal (GI) tract were evaluated with a combination of dynamic TNO's gastrointestinal (TIM-1) model, pH-stat lipolysis model as well as the ex vivo permeability model using Franz cell and compared with that suspended in the bulk walnut oil. The results confirmed that HIPPEs had significantly increased the bioaccessibility of CA.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Tang, X. D.; Zhang, M.; Zhang, H.; Pan, Y. J.; Dong, Q. R.; Xin, Y. P.; Ho, C.-T. and Huang, Q. R. (2021) Evaluation of the bioaccessibility of tetrahydrocurcumin-hyaluronic acid conjugate using in vitro and ex vivo models. International Journal of Biological Macromolecules, 182, 1322-1330.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Zhang, M.; Zhu, S. Y.; Ho, C. T.; Huang, Q. R. (2021) Citrus polymethoxyflavones as regulators of metabolic homoeostasis: recent advances for possible mechanisms, Trends in Food Science and Technology, 110, 743-753.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Zheng, H. J.; Li, J.; Ning, F. J.; Wijaya, W.; Chen, Y. J.; Xiao, J.; Cao, Y.; Huang, Q. R. (2021) Improving in vitro bioaccessibility and bioactivity of carnosic acid using lecithin-based nanoemulsion system. Food & Function, 12, 1558-1568.
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Zheng, T.; Yin, Z. Y.; Huang. Q. R. (2022) Assessment of digestion, absorption, and metabolism of nanoencapsulated phytochemicals using in vitro and in vivo models: A perspective paper. Journal of Agricultural and Food Chemistry, 70, 4548-4555.
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Yin, Z. Y.; Zheng, T.; Ho, C.-T.; Huang, Q. R.; Wu, Q. L.; Zhang, M. (2022) Improving the stability and bioavailability of tea polyphenols by encapsulations: A review. Food Science and Human Wellness, 11, 537-556.
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Pan, Y. J.; Jin, W. P.; Huang, Q. R. (2022) Structure, assembly and application of novel peanut oil body protein extracts nanoparticles. Food Chemistry, 367, 130678.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Wang, X. Q.; Li, D. L.; Cao, Y.; Ho, C. -T.; Huang, Q. R. (2021) Biotransformation and quantification of sinensetin and its metabolites in plasma, urine and feces of rats. Journal of Agricultural and Food Chemistry, 69, 14143-14150.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Tang, X. D.; Dong, Q. R.; Li, J.; Li, F.; Michniak-Kohn, B.; Zhao, D. G.; Ho, C.-T.; Huang, Q. R. (2021) Anti-melanogenic mechanism of tetrahydrocurcumin and enhancing Its topical delivery efficacy using a lecithin-based nanoemulsion. Pharmaceutics, 13, 1185 (1-19).
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Zhang, M.; Pan, Y. J.; Dong, Q. R.; Tang, X. D.; Xin, Y. P.; Yin, B. E.; Zhu, J. Y.; Kou, X. R.; Ho, C.-T.; Huang, Q. R. (2021) Development of organogel-based emulsions to enhance the loading and bioaccessibility of 5-demethylnobiletin. Food Research International, 24, 110592.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Liu, Q. R.; Zhang, D.; Huang, Q. R. (2021) Engineering miscellaneous particles from media-milled defatted walnut flour as novel food-grade Pickering stabilizers. Food Research International, 24, 110554.
|
Progress 05/01/20 to 04/30/21
Outputs
Target Audience: Researchers from universities, governmental and industrial laboratories. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Two Ph.D. students received training and funding support from this project. How have the results been disseminated to communities of interest? The results have been disseminated through either publications in refereed journals or presentations in national/international conferences. What do you plan to do during the next reporting period to accomplish the goals?We will continue to develop novel Pickering emulsions, and study how the interfacial structure of emulsions affects the antioxidant distribution in the interfacial region.
Impacts
What was accomplished under these goals?
We have investigated the impacts of protein nanoparticles on the interfacial distribution of antioxidants and the oxidative stability in Pickering emulsions. The distribution of gallic acid (GA) in zein nanoparticles-stabilized Pickering emulsions (ZPE) was determined by employing a pseudophase kinetic model. The interfacial distribution of GA was found to be favored in ZPEs with higher zein nanoparticle concentration (Czein). Upon increasing Czein, the interfacial loading of nanoparticles (Γ) dominated the modulation of %GAIvia hydrogen bonding between zein nanoparticles and GA. The interfacial percentage of GA (%GAI) increased from 28% to 39% as Γ increased from 0.48 to 1.12 mg/m2. In the presence of GA, a direct correlation between Czeinor Γ and oxidation stability was recognized, whereas the oxidative stability showed a non-linear dependence on either Czeinor Γ in the absence of GA. By excluding antioxidant effects of zein nanoparticles, we found that the %GAI, which was regulated by Γ, took the leading role over the physical barrier effect on the oxidative stability of emulsions. We have studied the physicochemical properties of a type of resistant starch prepared through complexing high-amylose maize starch with fatty acid (lauric acid), and evaluate its capacity to form Pickering emulsions. During the preparation process, the mode of adding lauric acid and the moisture content of swelled starch (10%-50%) had a major influence on the physicochemical properties, including crystallinity, amphophilic, thermal and digestion properties, of starch/lauric acid complexes. The resulting resistant starches exhibited large differences regarding their emulsification ability during the formation of Pickering emulsions. The emulsification capacity of the starch/lauric acid complexes was positively related to their lipid contents, which impacted their hydrophobicity. The resulting Pickering emulsions exhibited good stability against different ionic strengths (100-400 mM), pH conditions (3-9) and heat treatments. The starch/lauric acid complexes stabilized Pickering emulsions have a practical potential as a new food formulation for encapsulation of lipophilic ingredients in food and pharmaceutical products. We have investigated the impact of covalent or non-covalent bound (−)-epi- gallocatechin-3-gallate (EGCG) on ovotransferrin (OVT) fibrils. Bound EGCG showed fibril-inhibitory activity in a concentration-dependent manner, and covalent bound EGCG inhibited OVT fibrillation more intensely than an equal amount of non-covalent bound EGCG. Bound EGCG resulted in larger fibril building blocks. Covalent bound EGCG shortened OVT fibrils significantly, and non-covalent bound EGCG induced smaller changes in length of OVT fibrils than covalent bound EGCG. A larger amount of covalent or non-covalent bound EGCG led to shorter OVT fibrils. Covalent bound EGCG did not change thickness of OVT fibrils, while newly emerged thicker fibrils were observed in the presence of non-covalent bound EGCG. Covalent bound EGCG shifted isoelectric point of OVT fibril to lower pHs than non-covalent bound EGCG. Bound EGCG decreased surface hydrophobicity, storage modulus and viscosity of OVT fibrils. OVT fibrils with bound EGCG possessed strong antioxidant capacity. The gastrointestinal digestion result demonstrated that covalent bound EGCG contributed to a higher increase in fibril digestibility than non-covalent bound EGCG. The in vitro digestion and stability under environmental stresses of ovotransferrin (OVT) nanofibrils has been investigated. Gastrointestinal digestion of OVT nanofibrils was characterized by thioflavin T (ThT) fluorescence and atomic force microscopy (AFM). Most of OVT nanofibrils were disrupted during gastrointestinal digestion, and some OVT nanofibrils showed resistance to proteolytic digestion in vitro. Long-term storage stability of OVT nanofibrils over a wide pH range was studied at room temperature, and storage stability of β-lactoglobulin (BLG) nanofibrils as function of pH was also studied. AFM data showed that these protein nanofibrils were stable at pHs below isoelectric point, but they were unstable at pHs above isoelectric point. It was worthwhile to note that this was the first study that relationships between long-term storage stability and zeta potential of food protein nanofibrils were clarified, which could advance understandings about long-term preservation of food protein nanofibrils. Negligible decrease in ThT fluorescence revealed that OVT nanofibrils suffered little loss of fibrillar structures after frozen storage−lyophilization−rehydration. AFM data demonstrated that OVT nanofibrils were fractured into short and curly fibrils after high-speed shearing, and ThT fluorescence measurement showed that few fibrillar structures were destroyed during shear treatment, indicating that high-speed shearing was a reliable and cost-effective strategy to tailor OVT nanofibrils for specific needs. This study could provide new insight about in vitro digestion and stability under environmental stresses of protein nanofibrils.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Zhao, Z. J.; Lu, M. W.; Mao, Z.; Huang, Q. R.; Lin, X. C.; Cao, Y.; Xiao, J. (2020) Modulation of interfacial phenolic antioxidant distribution in Pickering emulsions via interactions between zein nanoparticles and gallic acid, International Journal of Biological Macromolecules, 152, 223-233.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Wei, Z. H.; Cheng, Y. S.; Wijaya, W.; Cheng, Y. J.; Xiao, J.; Huang, Q. R. (2020) Hydrogels assembled from ovotransferrin fibrils and xanthan gum as dihydromyricetin delivery vehicles, Food & Function, 11, 1478-1488.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Lu, X. X.; Liu, H. S. and Huang, Q. R. (2020) Fabrication and characterization of resistant starch stabilized Pickering emulsions. Food Hydrocolloids, 103, 105703.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Lu, X. X. and Huang, Q. R. (2020) Stability and in vitro digestion study of curcumin-encapsulated in different milled cellulose particle stabilized Pickering emulsions, Food & Function, 11, 606-616.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Lu, X. X.; and Huang, Q. R. (2020) Nano/Submicrometer milled red rice particle-stabilized Pickering emulsions and their antioxidative properties. Journal of Agricultural and Food Chemistry, 68, 292-300.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Lu, X. X.; Zhang, H. W.; Zheng, T.; Liu, Q. R.; Zhu, J. Y.; and Huang, Q. R. (2020) Evaluation of oral bioaccessibility of aged citrus peel extract encapsulated in different lipid based systems: a comparison study using different in vitro digestion models. Journal of Agricultural and Food Chemistry, 68, 97-105.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Wijaya, W.; Zheng, H.J.; Zheng, T.; Su, S. W.; Patel, A. R.; Van der Meeren, P.; and Huang, Q. R. (2020) Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: a dynamic digestion study via TNOs gastrointestinal model. Current Research in Food Science, 2, 11-19.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Wei, Z. H.; and Huang, Q. R. (2020) Impact of covalent or non-covalent bound epigallocatechin-3-gallate (EGCG) on assembly, physicochemical characteristics and digestion of ovotransferrin fibrils. Food Hydrocolloids, 98, 105314 (1-10).
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Progress 05/01/19 to 04/30/20
Outputs
Target Audience: Researchers from universities, governmental and industrial laboratories. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two Ph.D. students received training and funding support from this project. How have the results been disseminated to communities of interest?The results have been disseminated through either publications in refereed journals or presentations in national/international conferences. What do you plan to do during the next reporting period to accomplish the goals?We will continue to work on different emulsion systems, and will use chemical kinetic method to study how the interfacial structures of different emulsion systems will affect antioxidants distribution.
Impacts
What was accomplished under these goals?
The stability, in vitro digestion profile and phase behavior of Pickering emulsions stabilized by milled cellulose were evaluated to investigate their feasibility as food-grade formulations for encapsulation and delivery of lipophilic bioactive compounds. Curcumin encapsulated in Pickering emulsions exhibited good stability with less than 50% degraded after 30 days' storage. The digestion profiles of emulsions were markedly influenced by lipid type used and digestion buffer employed in simulated small intestinal experiments. The rate and extent of lipolysis of emulsions with medium chain triglycerides were greater than emulsions with long chain triglycerides (soy bean oil and canola oil), reaching complete hydrolysis under both fed and fasted conditions. For comparison, the digestion behaviors of curcumin encapsulated in conventional emulsions were also evaluated. Although the initial digestion rate of Pickering emulsions with long chain triglycerides was slower than the corresponding conventional emulsions stabilized by Tween/Span 80, their total extent of lipolysis was higher than that of conventional emulsions. The bioaccessibility of curcumin encapsulated in Pickering emulsions was higher than in corresponding small molecular weight surfactant stabilized conventional emulsions. Starch-saturated fatty acid complexes were used to form stable Pickering emulsions that endured heat treatment at 60, 80 and 100 °C. In constrast, starch-unsaturated fatty acid complexes could not form stable emulsions. The barrier properties of these emulsions were adjusted by the swelling of starch granules resulting from heat treatment. Lipolysis profiles of polymethoxyflavone (PMF) loaded emulsions suggested that certain heat treatments could reduce the accessibility of lipase towards oil droplets and release of PMFs during lipolysis by enhancing the coverage of granules at the oil-water inter- face. The resistant starch particle stabilized Pickering emulsions have the potential to encapsulate and enhance the bioaccessibility of poorly soluble phytochemicals in food and pharmaceutical products. To investigate the encapsulation and oral delivery efficiency of milled starch particles stabilized Pickering emulsions for lipophilic bioactive compounds, in vitro digestion model coupled with Caco-2 cells models were used. Physicochemical and biological properties of curcumin encapsulated Pickering emulsions were analyzed regarding to emulsion structure, curcumin retention, in vitro digestion, in vitro anti-proliferate ability and cellular up- take. Milled starch particles stabilized Pickering emulsion system was able to protect curcumin against harsh gastric conditions. Around 80% of the encapsulated curcumin was retained after 2 h of simulated gastric digestion. By being encapsulated in Pickering emulsion, the bioaccessibility of curcumin was increased from 11% for curcumin in bulk oil phase to 28% under simulated intestinal digestion process. The resulting curcumin-loaded micelle phase from digested emulsion exhibited significant anti-cancer ability and enhanced cellular uptake. This research provides an exploratory study on the possible future application of milled starch particles stabilized Pickering emulsions as nutraceutical delivery vehicles in the creation of novel functional foods. Antioxidant ovotransferrin-gallic acid conjugates (OTGCONJ) were prepared using the alkaline method, and the electrostatic assembly technique was utilized to construct OTGCONJ-CMD particles with OTGCONJ and carboxymethyl dextran (CMD) as the building blocks. After the investigation of the particle size, insoluble nature and intermediate wettability of the OTGCONJ-CMD particles, the OTGCONJ-CMD particles were verified as eligible Pickering stabilizers. Visual observation showed that the stable OTGCONJ-CMD particle-stabilized Pickering emulsion consisted of the emulsified phase alone. Rheological analysis revealed that the Pickering emulsion had a high viscosity and a gel-like structure. In terms of the protective effect, the OTGCONJ-CMD particle-stabilized Pickering emulsion could significantly retard curcumin degradation under UV light. An in vitro digestion study revealed that the OTGCONJ-CMD particle-stabilized Pickering emulsion improved both the extent of lipolysis and curcumin bioaccessibility remarkably, suggesting that the OTGCONJ-CMD particle-stabilized Pickering emulsion was an excellent nutraceutical delivery vehicle. The novel findings in this work could have important implications for the design of nutraceutical-loaded Pickering emulsions with an excellent protective effect and nutraceutical delivery efficiency. The protection and bioaccessibility of curcumin in ovotransferrin (OVT) fibril- stabilized Pickering emulsions have been investigated. Curcumin protection of OVT fibril-stabilized emulsions against ultraviolet light exposure was studied. OVT fibril- stabilized Pickering emulsion at an ionic strength of 1000 mM provided the best curcumin protection. OVT fibril-stabilized Pickering emulsion at pH 6 provided better curcumin protection than those at pH 2 and 4. Digestion of OVT fibril-stabilized curcumin emulsion was investigated in both TNO dynamic digestion model (TIM-1) and pH-stat static digestion model. In terms of TIM-1 result, curcumin bioaccessibility in OVT fibril-stabilized emulsion increased by 129% when compared with that in bulk oil. In pH-stat digestion model, curcumin bioaccessibility increased by 114% after formulated into OVT fibril-stabilized droplets, which was due to higher extent of lipolysis. Interestingly, both TIM-1 and pH-stat digestion models gave almost consistent measurements of improved percentage in curcumin bioaccessibility. Curcumin bioaccessibility of the emulsion in TIM-1 and pH-stat model was 15.3% and 33.8% respectively, indicating bioaccessibility overestimation in pH-stat model. The novel findings in this work could facilitate designing food- grade Pickerinng emulsion with excellent nutraceutical protection and enhanced nutraceutical bioaccessibility.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Wei, Z. H. and Huang, Q. R. (2019) Assembly of iron-bound ovotransferrin amyloid fibrils. Food Hydrocolloids, 89, 579-589.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Wei, Z. H. and Huang, Q. R. (2019) Edible Pickering emulsions stabilized by ovotransferrin-gum arabic particles. Food Hydrocolloids, 89, 590-601.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Wei, Z. H. and Huang, Q. R. (2019) Food-grade Pickering emulsions stabilized by ovotransferrin fibrils. Food Hydrocolloids, 94, 592-602.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Wei, Z. H. and Huang, Q. R. (2019) Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility. Food Hydrocolloids, 93, 68-77.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Wei, Z. H.; Cheng, Y. J.; and Huang, Q. R. (2019) Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food?grade particles to stabilize Pickering emulsions. Food Hydrocolloids, 96, 190-200.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Lu, X. X.; Shi, C.; Zhu, J. Y.; Li, Y. Q.; and Huang, Q. R. (2019) Structure of starch-fatty acid complexes produced via hydrothermal treatment. Food Hydrocolloids, 88, 58-67.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Wei, Z. H.; Zhang, H. W. and Huang, Q. R. (2019) Curcumin-loaded Pickering emulsion stabilized by insoluble complexes involving ovotransferringallic acid conjugate and carboxymethyldextran, Food & Function, 10, 4911-4923.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Wei, Z. H.; Zhu, J. Y.; Cheng, Y. J.; and Huang, Q. R. (2019) Ovotransferrin fibrilstabilized Pickering emulsions improve protection and bioaccessibility of curcumin. Food Research International, 125, 108602 (1-9).
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Wei, Z. H. and Huang, Q. R. (2019) Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils, Food Hydrocolloids, 97, 105186 (1-11).
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Lu, X. X.; Li, C.; and Huang, Q. R. (2019) Combining in vitro digestion model with cell culture model: Assessment of encapsulation and delivery of curcumin in milled starch particle stabilized Pickering emulsions. International Journal of Biological Macromolecules, 139, 917-924.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Wei, Z. H.; and Huang, Q. R. (2019) Development of high internal phase Pickering emulsions stabilized by ovotransferringum arabic particles as curcumin delivery vehicles. International Journal of Food Science and Technology, 55, 1891-1899.
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