Showing papers by "Cuihua Chang published in 2021"

Comparison of cubosomes and liposomes for the encapsulation and delivery of curcumin.

Abstract: Inverse bicontinuous cubic phase nanoparticles (cubosomes) have attracted significant attention in recent years, owing to their potential use as delivery vehicles for chemically fragile or poorly soluble drugs and nutraceuticals. Herein we have investigated the use of lipid nanoparticles as a delivery vehicle for curcumin, a compound with demonstrated anti-cancer properties. Curcumin is encapsulated within cubosomes comprised of several different lipid formulations, as well as phospholipid-based liposomes. The entrapment efficiency of curcumin within cubosomes was observed to vary depending on both the nanoparticle architecture and the curcumin concentration. Fluorescence spectroscopy analysis revealed that penetration of curcumin into the hydrophobic region of the bilayer was dependent on lipid composition. Curcumin was typically associated with the polar headgroup region at low concentrations, but transferred to the lipid bilayer region at higher concentrations, particularly in phytantriol cubosomes. Each nanoparticle formulation was characterized using small angle X-ray scattering and dynamic light scattering to assess the structural stability subsequent to curcumin encapsulation. The structure of the cubosomes was generally robust to the addition of curcumin, while the liposomes displayed a large increase in particle size and PDI at higher curcumin concentrations. Finally, the cytotoxicity of each formulation was assessed against murine fibroblast (NIH3T3) and murine melanoma (B16F10) cell lines in order to investigate improvements in curcumin bioavailability following encapsulation in cubosomes, as well as assess potential anti-cancer applications. Increased cytotoxicity of the cubosome-loaded curcumin against the murine melanoma cell-line demonstrates the potential of these nanoparticles as delivery vehicles for curcumin and other poorly water-soluble drugs.

Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions

Abstract: Non-meat proteins are widely used in the meat processing, and the final product is greatly affected by salt. This study presented the combined use of soybean protein isolate (SPI) and egg white (EW) on the gelation of chicken myofibrillar protein (MP) with or with NaCl. Gel properties were determined with the use of texture profile analysis, cooking loss, intermolecular forces, rheological properties, scanning electron microscopy and low field nuclear magnetic resonance (LF-NMR) measurements. Non-meat proteins improved the MP gel quality when it was without NaCl, except for the increased cooking loss caused by 1.2% SPI. The effect of non-meat proteins on MP gel quality was more obvious at 0.3 mol/L NaCl, including the improvement of gel hardness by SPI and the reduction of cooking loss by EW. When the added non-meat proteins changed from 1.2% SPI to 0.3% EW-0.9% SPI, the gel hardness significantly decreased (P

Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein

Abstract: The purpose of this study was to evaluate the physicochemical stability and potential gastrointestinal fate of the lutein-enriched high internal phase emulsions (LE-HIPE) stabilized by egg yolk-modified starch complex. Results showed that the physical stability and lutein retention of the LF-HIPE stabilized by egg yolk-hydroxypropyl distarch phosphate (EY-HPDSP) or egg yolk-octenyl succinic anhydride starch (EY-OSA) complex were both significantly improved at 4 °C. However, the LE-HIPE stabilized by EY-HPDSP complex showed better physical stability, lower lipid oxidation and higher lutein retention during storage at 37 °C than that stabilized by EY-OSA complex, which was related with the results of smaller droplets, more restricted water and oil protons for the former. In vitro digestion results showed that high level of HPDSP in LE-HIPE was beneficial to the improvement of the bioaccessibility of lutein. These results could be useful in the development of nutrient delivery system based on egg yolk-modified starch complex stabilized HIPE.

Hen egg yolk in food industry - A review of emerging functional modifications and applications

Abstract: Background Hen egg yolk (EY) has a variety of techno-functionalities, including emulsifying, gelling, and film-forming properties. However, the application of native EY and its fractions is still limited due to the insufficient functionalities. Thus, various modification treatments have been used to improve the functionalities. In addition, there has been increasing research interest to explore the potential of modified EY and its fractions for applications in developing value-added food products. Scope and approach This review provides a brief introduction of EY structures, fractions, and components and focuses on discussing a wide range of existing modification methods and the mechanism of each method to change the structure and improve the desirable functionality of EY and its fractions. Three emerging applications of EY in food formulation industry, i.e. nutrient encapsulation and delivery system, unmodified EY substitutes, and edible films, are finally highlighted. Key findings and conclusion Recent studies have shown that pre-treatment of EY and its fractions are often needed using enzymatic hydrolysis, complexing with polysaccharides, or other chemical, physical, and fermentation methods. The purpose of the pre-treatment is to dissociate the aggregated EY protein state, modify solution characteristics (such as solubility, hydrophobicity, and surface charge), so that the functionality is greatly improved, leading to more stable emulsion systems or other novel EY-based food products. By reviewing the new modification technology and application trends of EY, this review provides expert opinions of future research directions for the development of value-added EY derived food products.

Ascorbyl palmitate effects on the stability of curcumin-loaded soybean phosphatidylcholine liposomes

Abstract: The effect of ascorbyl palmitate (AP) on the physical stability of soy phosphatidylcholine (SPC) liposomes and the retention rate of curcumin loaded into SPC liposomes enriched with different concentrations of AP was studied. Results showed that the transmittance, stability coefficient and particle size of liposomes were all influenced by the addition of AP. The highest stability of AP-stabilized liposomes was achieved when the mass ratio of SPC to AP was at 50:5 by increasing the surface charge, as indicated by an increase in ζ-potential from −15.1 mV (pure liposome) to −35.4 mV (AP-enriched SPC). Beyond this ratio, excessive AP addition was unfavorable to the stability of liposomes. Also at this 10% ratio, small angle X-ray scattering and differential scanning calorimetry results showed the strongest interaction between AP and the SPC liposomes, with the altering of the bilayer structure and the main phase transition temperature. Atomic force microscopy results showed that the addition of AP did not obviously change the vesicle microstructure but increased the vesicle height and contact angle. When curcumin was loaded into AP-enriched liposomes as a model bioactive, the best storage stability was observed in the liposome formulation with 10% added AP, which correlated well with the physical stability of the system. These results open up the possibility of AP-modified liposomes being developed as a multifunctional formulation for encapsulating and delivering nutraceuticals.

Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction

Abstract: Egg yolk powder is a widely used functional food ingredient due to its beneficial physicochemical and nutritional properties. However, its utilization in food can be limited due to its relatively high lipid content and low water-solubility. To address this issue, a two-step processing method utilizing enzymatic treatment combined with subcritical fluid extraction was investigated in this study. This method effectively reduced lipid content and improved water-solubility of egg yolk powder. An alcalase enzyme concentration of 500 U/g, extraction temperature of 313.15 K, extraction time of 120 min and a solid-liquid ratio of 1:9 (g:mL) produced powder with 20% lipid content and 71% water-solubility. Enzymatic hydrolysis clearly enhanced subcritical fluid extraction efficiency. This was attributed to hydrolysis disrupting the structure of egg yolk particles and facilitating the release of enclosed lipid molecules and was confirmed by scanning electron microscopy and laser confocal microscopy.

Changes in stability and in vitro digestion of egg-protein stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate.

Abstract: BACKGROUND: Egg proteins are effective emulsifiers and gelators in food systems. However, the physicochemical stability and control release properties of egg-protein stabilized emulsions and gels need to be further improved. The potential of sodium tripolyphosphate (St) to improve the functionality of egg proteins was evaluated. RESULTS: The emulsions with St had smaller particle sizes and higher zeta potential, leading to better physical stability. Furthermore, the oxidation stability increased with increasing St contents, possibly due to its metal chelating capacity and the improved emulsifying activity of whole-egg dispersions. Phosphate had a positive impact on the chemical stability of β-carotene in whole-egg liquids and gels, decreasing the degradation during thermal treatment. The gel made with St was firm and broke down slowly, leading to a low rate of digestion and β-carotene release in simulated gastric fluid. CONCLUSION: This study shows that St is useful to improve the egg proteins stabilized emulsions and gels, which is applicable in the development of emulsion-based food grade gel products. © 2021 Society of Chemical Industry.

Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability.

Abstract: BACKGROUND Egg yolk, as a natural emulsifier, is widely used in high-oil-phase food systems, such as mayonnaise and salad However, the application of egg yolk in an oil-in-water system is still limited due to poor emulsifying stability To improve the emulsifying capacity of egg yolk, the effect of chitosan addition sequence and concentration on emulsifying properties (creaming stability, thermal tolerance and oxidation resistance) of egg yolk hydrolysates were investigated RESULTS Stacking sequence of multilayer materials has an influence on properties of composite emulsions The composite emulsions with egg yolk hydrolysis dominate at the interface (functioning on reducing interfacial tension), and chitosan layered on the surface (providing steric hindrance) displayed better stability Little chitosan addition (05 g × kg-1 , w/w) was unhelpful for the dispersion of emulsion droplets as a result of bridging flocculation At a chitosan concentration of 2 g kg-1 (w/w), the composite emulsion possesses the best stability When chitosan concentration was higher than 2 g kg-1 (w/w), depletion flocculation would occur Hydrolyzed egg yolk prepared composite emulsions possessed better thermal resistance, but with poorer oxidative stability as compared to natural egg yolk In combination with chitosan it also displayed a negative effect on the oxidative stability of the emulsion system CONCLUSION The research revealed the effect of chitosan addition on the physical and chemical stability of emulsions prepared with egg yolk hydrolysates The results could provide guidance on expanding the application of egg yolk as an emulsifier in water-abundant food systems such as beverages © 2021 Society of Chemical Industry

To improve the gel properties of liquid whole egg by short-term lactic acid bacteria fermentation

Abstract: Fermentation, as a simple, safe and environmentally friendly technology, is promising in the modification of proteins. In this study, the liquid whole egg (LWE) was fermented at 37 °C by Lactiplantibacillus plantarum 90 (L. plantarum 90) which the dose of inoculation was about 8 Log 10 CFU mL−1. During the process, the total aerobic mesophilic count (TAM) and the number of lactic acid bacteria (LAB) of LWE increased at 3 h and then decreased, consistent with the changes in protein solubility. Besides, the T2 relaxation time of fermented egg gels moved to low relaxation time (T22 shifted from 2154.44 ms (0 h) to 1232.85 ms (9 h)), indicating that the water retention of fermented egg gels was enhanced. After fermentation, it could be seen intuitively that the porous structure of the gel surface almost disappeared, along with the improved springiness and brightness by texture and color measurement. This study suggested that moderate fermentation (L. plantarum 90, 1% v/v, 9 h) could effectively improve the gel property of LWE, and thus had a potential to expand the application of LWE in the food industry.

Degradation of 5-methyltetrahydrofolate in model and egg yolk systems and strategies for its stabilization.

Abstract: In this study, the stability of 5-methyltetrahydrofolate (5-MTHF) in the model system and folate-enriched egg yolk and strategies for 5-MTHF stabilization were investigated The oxygen, temperature and light affect the stability of 5-MTHF in the model system, among which oxygen is the main factor In thermal pasteurization and spray-drying with normal air media, 5-MTHF is sensitive to oxidation, with the retention rate of blank group only reaching 7496% ± 128% The addition of vitamin C or vitamin E can protect 5-MTHF in egg yolk from degradation and the latter has a better protective effect By adding 02% (w/v) vitamin E to egg yolk liquid, the retention rate of 5-MTHF during thermal pasteurization and spray-drying with normal air media were 9416% ± 048% and 8480% ± 082% respectively Additionally, the spray-drying technique with inert gas media (N2) was also an effective method to improve the stability of the 5-MTHF in egg yolk Our study explored the factors affecting the stability of 5-MTHF in both model systems and egg yolk liquid and provided effective strategies for the protection of 5-MTHF during the processing of egg

Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions

Abstract: This study, three different procedures were used for preparation of egg white protein (E) and egg white protein fibrous microparticle (EM) complex emulsions, to modify the interfacial and aqueous composition. According to the adding order of EM and E during emulsification, the emulsions were named as type I (EM and E mixed firstly, followed by emulsification), type II (emulsified with EM firstly, followed by the addition of E) and type III (emulsified with EM firstly, followed by the addition of E). The particle size, creaming stability at various salt concentration, elastic module (G’), and lipid oxidation degree were investigated. The results showed that, EM at interface is beneficial for improving salt resistance of the complex emulsions, while E was more effective in terms of preventing oxidation of oil, attributed to the possibility to form continuous elastic interface film. The type III complex emulsion at EM:E ratio of 2:1 showed both improved creaming and oxidation stability, behaving the potential to be used as carrier of lipo-nutrients.