In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.

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Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications.

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein isolate nanofibers (WPNFs) with glycerol (Gly) as a plasticizer and incorporating carvacrol (CA) as an antimicrobial agent was developed. Whey protein isolate (WPI, 5%) was used to self-assemble into WPNFs at 80 °C for 10 h. The particle size, zeta-potential and microstructure of WPNFs–CA emulsion were investigated to evaluate the distribution. Results proved that WPNFs–CA emulsion had smaller particle size and better distribution than WPI–CA emulsion. WPNFs–CA/Gly edible coating was then prepared based on WPNFs–CA emulsion. The WPNFs–CA/Gly edible coating exhibited higher antibacterial activity while the WPNFs–CA/Gly film had smooth and continuous surfaces and better transmittance compared with other samples. Furthermore, weight losses and textural properties changes of SDEYs with WPNFs–CA/Gly coating were evaluated. Results proved that salted duck egg yolks with WPNFs–CA/Gly coating exhibited lower weight losses. Textural properties were significantly improved by the WPNFs–CA/Gly coating on SDEYs than those uncoated samples. It was noted that the egg yolks coated with the WPNFs–CA/Gly coating had the lowest hardness increase rate (18.22%). Hence, WPNF-based coatings may have a good development prospect in the food industry.

https://www.mdpi.com/2304-8158/9/4/449/pdf

Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks

Gut microbiota is well known as playing a critical role in inflammation and asthma development. The very low-calorie ketogenic diet (VLCKD) is suggested to affect gut microbiota; however, the effects of VLCKD during pregnancy and lactation on the infant gut microbiota are unclear. The VLCKD appears to be more effective than caloric/energy restriction diets for the treatment of several diseases, such as obesity and diabetes. However, whether adherence to VLCKD affects the infant gut microbiota and the protective effects thereof on asthma remains uncertain. The exact mechanisms underlying this process, and in particular the potential role of short chain fatty acids (SCFAs), are still to be unravelled. Thus, the aim of this review is to identify the potential role of SCFAs that underlie the effects of VLCKD during pregnancy and lactation on the infant gut microbiota, and explore whether it incurs significant implications for reducing asthma.

The Role of Short-Chain Fatty Acids in the Interplay between a Very Low-Calorie Ketogenic Diet and the Infant Gut Microbiota and Its Therapeutic Implications for Reducing Asthma.

Fil: Tomadoni, Barbara Maria. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnologia de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingenieria. Instituto de Investigaciones en Ciencia y Tecnologia de Materiales; Argentina

/pdf/self-assembled-proteins-for-food-applications-a-review-3vtl73dukq.pdf

Self-assembled proteins for food applications: A review

Lactic acid bacteria with various probiotic functions and excellent fermentation characteristics are widely used in food production, which not only enhance flavor, but also improve functional quality. In this research, Lactobacillus plantarum J26 was selected as the fermented strain in blueberry juice, and the basic indexes, nutritional functional properties, antioxidant capacity and enzyme inhibition were tested to judge the fermentation process influences to blueberry matrix. The results showed that the total amount of phenolic substances increased by 43.42% after fermentation. Four kinds of anthocyanins were found through High Performance Liquid Chromatography (HPLC) detection. Then the scavenging abilities of DPPH, superoxide anion radical and hydroxyl radical were estimated to determine the antioxidant activities of fermented blueberry juice. Moreover, the effect of oxidative damage was also analyzed in the model of Caco-2 cells. Finally, the inhibition of α-glucosidase and α-amylase were both detected in fermented blueberry juice. To sum up, these findings suggested that L. plantarum J26 could be used as fermented strain in the blueberry juice to improve the functional activities.

Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum

Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method

Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties

Whey protein isolate nanofibrils (WPNFs) can be prepared with no browning in a short time by microwave heating whey protein isolate (WPI). At present, WPNFs with improved functional properties have been widely used in the food industry. With proper aspect ratio (length/diameter) and high surface hydrophobicity, WPNFs have a strong ability to form oil-in-water emulsions. This study proposed a new general technology, hoping to use WPNFs to carry lipophilic bioactive substances. Here, WPNFs were used as emulsifier, peanut oil was used as representative of lipophilic bioactive substances, and d -limonene (dL) was used as an antioxidant and antibacterial additive. The WPNFs/Oil/dL emulsions were characterized via micrographs, particle size distribution, zeta potential, rheology measurements, emulsifying activity and stability, antioxidant and antibacterial capacity. Micrographs of WPNFs/Oil/dL and WPI/Oil/dL emulsions showed that WPNFs combined better with oil droplets. The WPNFs/Oil/dL emulsions had higher emulsifying activity and stability than WPI/Oil/dL emulsions. The antioxidant activity and the antibacterial activity were improved by the presence of dL and WPNFs. Generally, microwave heating is an efficient method for preparing WPNFs, which is an ideal material for carrying lipophilic bioactive substances.

Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances

Lipopolysaccharides (LPS), a main component of the Gram-negative bacterial cell wall, can damage the epithelial wall barrier and induce chronic intestinal inflammation. The purpose of this study is to evaluate whether the novel L. rhamnosus could alleviate intestinal inflammation and damage induced by LPS and explore the possible underlying molecular mechanism. L. rhamnosus JL-1 was selected from five L. rhamnosus strains due to its strong adherence capacity to Caco-2 cells (92.89%) and it could survive in simulated gastrointestinal juices. Whole genome sequencing analysis showed that there were no translocation and inversion regions in the genome of L. rhamnosus JL-1 compared with L. rhamnosus GG. Comparative genomic analysis showed that there were encoding genes related to adhesion, acid resistance and bile salt resistance in the genome of L. rhamnosus JL-1. Both in vitro and in vivo experiments indicated that LPS challenge inhibited the mRNA and protein expression of pro-inflammatory cytokines (TNF-α, IL-1β and IL-6). However, the mRNA and protein expressions of pro-inflammatory cytokines were inhibited by pre-treatment with L. rhamnosus JL-1 in a dose-dependent manner. The result of histopathology analysis of ileum showed that oral administration of L. rhamnosus JL-1 reduced pathological damage induced by LPS. Furthermore, it was revealed that L. rhamnosus JL-1 could inhibit the mRNA and protein expressions of TLR4 and NF-κB. These results strongly suggested that L. rhamnosus JL-1 relieved LPS-induced intestinal inflammation by inhibiting the TLR4/NF-κB signaling pathway. To sum up, L. rhamnosus JL-1 has a potential probiotic function and plays an important role in preventing LPS-induced intestinal inflammation and damage.

Protective effects of a novel Lactobacillus rhamnosus strain with probiotic characteristics against lipopolysaccharide-induced intestinal inflammation in vitro and in vivo.

Yu Zhang

Papers

Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum

Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method

Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties

Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances

Protective effects of a novel Lactobacillus rhamnosus strain with probiotic characteristics against lipopolysaccharide-induced intestinal inflammation in vitro and in vivo.