Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery
Abstract
:1. Introduction
2. Results and Discussion
2.1. Preparation and Characterization of BW-MCT Oleogels
2.2. Formation and Characterization of OVT Fibrils and OVT Spheres
2.3. Preparation of FIB-OPEs and SPH-OPEs
2.4. Droplet Size
2.5. Physical Stability
2.6. Freeze–Thaw Stability
2.7. Rheological Analysis
2.8. The Light Stability of Curcumin Encapsulated in FIB-OPEs and SPH-OPEs
2.9. Lipolysis and Bioaccessibility of Curcumin Encapsulated in FIB-OPEs and SPH-OPEs
3. Conclusions
4. Materials and Methods
4.1. Materials
4.2. Preparation of BW-MCT Oleogel
4.3. Gel-Sol Melting Temperatures of BW-MCT Oleogel
4.4. Preparation of OVT Fibrils
4.5. Preparation of OVT Spheres
4.6. Micromorphology
4.7. Three-Phase Contact Angle Test
4.8. Preparation of FIB-OPEs and SPH-OPEs
4.9. Emulsion Type
4.10. CLSM
4.11. Droplet Size
4.12. Creaming Index
4.13. Emulsion Stability Evaluation
4.14. Rheological Analysis
4.15. Freeze–Thaw Stability
4.16. Lipolysis and Bioaccessibility of Curcumin Encapsulated in FIB-OPEs and SPH-OPEs
4.17. The Light Stability of Curcumin Encapsulated in FIB-OPEs and SPH-OPEs
4.18. Statistical Analysis
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Zhou, Q.; Wei, Z. Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectives. Crit. Rev. Food Sci. Nutr. 2021. [Google Scholar] [CrossRef] [PubMed]
- Hwang, H.S.; Fhaner, M.; Winkler-Moser, J.K.; Liu, S.X. Oxidation of fish oil oleogels formed by natural waxes in comparison with bulk oil. Eur. J. Lipid Sci. Technol. 2018, 120, 1700378. [Google Scholar] [CrossRef]
- Qiu, H.; Qiu, Z.; Chen, Z.; Liu, L.; Wang, J.; Jiang, H.; Zhang, H.; Liu, G. Antioxidant properties of blueberry extract in different oleogel systems. LWT-Food Sci. Technol. 2021, 137, 110364. [Google Scholar] [CrossRef]
- CM, O.S.; Davidovich-Pinhas, M.; Wright, A.J.; Barbut, S.; Marangoni, A.G. Ethylcellulose oleogels for lipophilic bioactive delivery-effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene. Food Funct. 2017, 8, 1438–1451. [Google Scholar] [CrossRef]
- Pinto, T.C.; Martins, A.J.; Pastrana, L.; Pereira, M.C.; Cerqueira, M.A. Oleogel-based systems for the delivery of bioactive compounds in foods. Gels 2021, 7, 86. [Google Scholar] [CrossRef]
- Li, L.; Wan, W.; Cheng, W.; Liu, G.; Han, L. Oxidatively stable curcumin-loaded oleogels structured by β-sitosterol and lecithin: Physical characteristics and release behaviour in vitro. J. Food Sci. Technol. 2019, 54, 2502–2510. [Google Scholar] [CrossRef]
- Jiang, Z.; Geng, S.; Liu, C.; Jiang, J.; Liu, B. Preparation and characterization of lutein ester-loaded oleogels developed by monostearin and sunflower oil. J. Food Biochem. 2019, 43, e12992. [Google Scholar] [CrossRef]
- Yılmaz, E.; Öğütcü, M.; Yüceer, Y.K. Physical properties, volatiles compositions and sensory descriptions of the aromatized hazelnut oil-wax organogels. J. Food Sci. 2015, 80, S2035–S2044. [Google Scholar] [CrossRef]
- Martins, A.J.; Lorenzo, J.M.; Franco, D.; Vicente, A.A.; Cunha, R.L.; Pastrana, L.M.; Quiñones, J.; Cerqueira, M.A. Omega-3 and polyunsaturated fatty acids-enriched hamburgers using sterol-based oleogels. Eur. J. Lipid Sci. Technol. 2019, 121, 1900111. [Google Scholar] [CrossRef]
- Moghtadaei, M.; Soltanizadeh, N.; Goli, S.A.H. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Res. Int. 2018, 108, 368–377. [Google Scholar] [CrossRef]
- da Silva, S.L.; Amaral, J.T.; Ribeiro, M.; Sebastiao, E.E.; Vargas, C.; de Lima Franzen, F.; Schneider, G.; Lorenzo, J.M.; Fries, L.L.M.; Cichoski, A.J.; et al. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Sci. 2019, 149, 141–148. [Google Scholar] [CrossRef] [PubMed]
- Martins, A.J.; Lorenzo, J.M.; Franco, D.; Pateiro, M.; Dominguez, R.; Munekata, P.E.S.; Pastrana, L.M.; Vicente, A.A.; Cunha, R.L.; Cerqueira, M. Characterization of enriched meat-based pate manufactured with oleogels as fat substitutes. Gels 2020, 6, 17. [Google Scholar] [CrossRef] [PubMed]
- Holey, S.A.; Sekhar, K.P.C.; Mishra, S.S.; Kanjilal, S.; Nayak, R.R. Sunflower wax-based oleogel emulsions: Physicochemical characterizations and food application. ACS Food Sci. Technol. 2020, 1, 152–164. [Google Scholar] [CrossRef]
- Pan, J.; Tang, L.; Dong, Q.; Li, Y.; Zhang, H. Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions. Food Res. Int. 2021, 140, 110057. [Google Scholar] [CrossRef]
- Gaudino, N.; Ghazani, S.M.; Clark, S.; Marangoni, A.G.; Acevedo, N.C. Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications. Food Res. Int. 2019, 116, 79–89. [Google Scholar] [CrossRef]
- Zhuang, X.; Gaudino, N.; Clark, S.; Acevedo, N.C. Novel lecithin-based oleogels and oleogel emulsions delay lipid oxidation and extend probiotic bacteria survival. LWT-Food Sci. Technol. 2021, 136, 110353. [Google Scholar] [CrossRef]
- Wei, Z.; Cheng, J.; Huang, Q. Food-grade Pickering emulsions stabilized by ovotransferrin fibrils. Food Hydrocoll. 2019, 94, 592–602. [Google Scholar] [CrossRef]
- Dong, Y.; Wei, Z.; Wang, Y.; Tang, Q.; Xue, C.; Huang, Q. Oleogel-based Pickering emulsions stabilized by ovotransferrin–carboxymethyl chitosan nanoparticles for delivery of curcumin. LWT-Food Sci. Technol. 2022, 157, 113121. [Google Scholar] [CrossRef]
- Xia, T.; Gao, Y.; Liu, Y.; Wei, Z.; Xue, C. Lactoferrin particles assembled via transglutaminase-induced crosslinking: Utilization in oleogel-based Pickering emulsions with improved curcumin bioaccessibility. Food Chem. 2022, 374, 131779. [Google Scholar] [CrossRef]
- Wei, Z.; Cheng, Y.; Huang, Q. Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions. Food Hydrocoll. 2019, 96, 190–200. [Google Scholar] [CrossRef]
- Song, T.; Xiong, Z.; Shi, T.; Monto, A.R.; Yuan, L.; Gao, R. Novel fabrication of zein-soluble soybean polysaccharide nanocomposites induced by multifrequency ultrasound, and their roles on microstructure, rheological properties and stability of pickering emulsions. Gels 2021, 7, 166. [Google Scholar] [CrossRef]
- Sarkar, A.; Ademuyiwa, V.; Stubley, S.; Esa, N.H.; Goycoolea, F.M.; Qin, X.; Gonzalez, F.; Olvera, C. Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability. Food Hydrocoll. 2018, 84, 282–291. [Google Scholar] [CrossRef]
- Rathnapala, E.C.N.; Ahn, D.U.; Abeyrathne, S. Functional properties of ovotransferrin from chicken egg white and its derived peptides: A review. Food Sci. Biotechnol. 2021, 30, 619–630. [Google Scholar] [CrossRef] [PubMed]
- Pang, S.; Shao, P.; Sun, Q.; Pu, C.; Tang, W. Relationship between the emulsifying properties and formation time of rice bran protein fibrils. LWT-Food Sci. Technol. 2020, 122, 108985. [Google Scholar] [CrossRef]
- Wei, Z.; Huang, Q. In vitro digestion and stability under environmental stresses of ovotransferrin nanofibrils. Food Hydrocoll. 2020, 99, 105343. [Google Scholar] [CrossRef]
- Wei, Z.; Huang, Q. Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles. Food Hydrocoll. 2019, 89, 590–601. [Google Scholar] [CrossRef]
- Wei, Z.; Cheng, Y.; Zhu, J.; Huang, Q. Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin. Food Hydrocoll. 2019, 94, 561–573. [Google Scholar] [CrossRef]
- Soleimanian, Y.; Goli, S.A.H.; Shirvani, A.; Elmizadeh, A.; Marangoni, A.G. Wax-based delivery systems: Preparation, characterization, and food applications. Compr. Rev. Food Sci. Food Saf. 2020, 19, 2994–3030. [Google Scholar] [CrossRef]
- Lee, Y.Y.; Tang, T.K.; Chan, E.S.; Phuah, E.T.; Lai, O.M.; Tan, C.P.; Wang, Y.; Ab Karim, N.A.; Dian, N.H.M.; Tan, J.S. Medium chain triglyceride and medium-and long chain triglyceride: Metabolism, production, health impacts and its applications-a review. Crit. Rev. Food Sci. Nutr. 2022, 62, 4169–4185. [Google Scholar] [CrossRef]
- Lim, J.; Hwang, H.S.; Lee, S. Oil-structuring characterization of natural waxes in canola oil oleogels: Rheological, thermal, and oxidative properties. Appl. Biol. Chem. 2016, 60, 17–22. [Google Scholar] [CrossRef]
- Zhao, R.; Wu, S.; Liu, S.; Li, B.; Li, Y. Structure and rheological properties of glycerol monolaurate-induced organogels: Influence of hydrocolloids with different surface charge. Molecules 2020, 25, 5117. [Google Scholar] [CrossRef]
- Wei, Z.; Huang, Q. Assembly of iron-bound ovotransferrin amyloid fibrils. Food Hydrocoll. 2019, 89, 579–589. [Google Scholar] [CrossRef]
- Wei, Z.; Zhu, P.; Huang, Q. Investigation of ovotransferrin conformation and its complexation with sugar beet pectin. Food Hydrocoll. 2019, 87, 448–458. [Google Scholar] [CrossRef]
- Farjami, T.; Babaei, J.; Nau, F.; Dupont, D.; Madadlou, A. Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins. Trends Food Sci. Technol. 2021, 107, 45–56. [Google Scholar] [CrossRef]
- Xia, T.; Xue, C.; Wei, Z. Physicochemical characteristics, applications and research trends of edible Pickering emulsions. Trends Food Sci. Technol. 2021, 107, 1–15. [Google Scholar] [CrossRef]
- Li, Q.; He, Q.; Xu, M.; Li, J.; Liu, X.; Wan, Z.; Yang, X. Food-grade emulsions and emulsion gels prepared by soy protein-pectin complex nanoparticles and glycyrrhizic acid nanofibrils. J. Agric. Food Chem. 2020, 68, 1051–1063. [Google Scholar] [CrossRef] [PubMed]
- Krasowska, M.; Zawala, J.; Malysa, K. Air at hydrophobic surfaces and kinetics of three phase contact formation. Adv. Colloid Interface Sci. 2009, 147–148, 155–169. [Google Scholar] [CrossRef] [PubMed]
- Marefati, A.; Wiege, B.; Abdul Hadi, N.; Dejmek, P.; Rayner, M. In vitro intestinal lipolysis of emulsions based on starch granule Pickering stabilization. Food Hydrocoll. 2019, 95, 468–475. [Google Scholar] [CrossRef]
- Wang, J.; Zhang, L.; Tan, C.; Ying, R.; Wang, Y.; Hayat, K.; Huang, M. Pickering emulsions by regulating the molecular interactions between gelatin and catechin for improving the interfacial and antioxidant properties. Food Hydrocoll. 2022, 126, 107425. [Google Scholar] [CrossRef]
- Cao, W.; Gao, R.; Wan, X.; He, Z.; Chen, J.; Wang, Y.; Hu, W.; Li, J.; Li, W. Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins. Food Hydrocoll. 2022, 127, 107539. [Google Scholar] [CrossRef]
- Liu, G.; Li, W.; Qin, X.; Zhong, Q. Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid. Food Hydrocoll. 2021, 114, 106573. [Google Scholar] [CrossRef]
- 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. [Google Scholar] [CrossRef] [PubMed]
- Chaves, K.F.; Barrera-Arellano, D.; Ribeiro, A.P.B. Potential application of lipid organogels for food industry. Food Res. Int. 2018, 105, 863–872. [Google Scholar] [CrossRef] [PubMed]
- Zhu, Y.; Gao, H.; Liu, W.; Zou, L.; McClements, D.J. A review of the rheological properties of dilute and concentrated food emulsions. J. Texture Stud. 2020, 51, 45–55. [Google Scholar] [CrossRef] [PubMed]
- Gao, Y.; Lei, Y.; Wu, Y.; Liang, H.; Li, J.; Pei, Y.; Li, Y.; Li, B.; Luo, X.; Liu, S. Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion. Food Chem. 2021, 349, 129203. [Google Scholar] [CrossRef]
- Li, R.; Wang, X.; Liu, J.; Cui, Q.; Wang, X.; Chen, S.; Jiang, L. Relationship between molecular flexibility and emulsifying properties of soy protein isolate-glucose conjugates. J. Agric. Food Chem. 2019, 67, 4089–4097. [Google Scholar] [CrossRef]
- Xu, X.Y.; Meng, X.; Li, S.; Gan, R.Y.; Li, Y.; Li, H.B. Bioactivity, health benefits, and related molecular mechanisms of curcumin: Current progress, challenges, and perspectives. Nutrients 2018, 10, 1553. [Google Scholar] [CrossRef]
- Guo, Q.; Shu, X.; Hu, Y.; Su, J.; Chen, S.; Decker, E.A.; Gao, Y. Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility. Food Hydrocoll. 2021, 111, 106265. [Google Scholar] [CrossRef]
- Lu, M.; Cao, Y.; Ho, C.T.; Huang, Q. Development of organogel-derived capsaicin nanoemulsion with improved bioaccessibility and reduced gastric mucosa irritation. J. Agric. Food Chem. 2016, 64, 4735–4741. [Google Scholar] [CrossRef]
- Chen, E.; Wu, S.; McClements, D.J.; Li, B.; Li, Y. Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions. Food Hydrocoll. 2017, 69, 103–110. [Google Scholar] [CrossRef]
- Yu, H.; Huang, Q. Improving the oral bioavailability of curcumin using novel organogel-based nanoemulsions. J. Agric. Food Chem. 2012, 60, 5373–5379. [Google Scholar] [CrossRef]
- Zhang, J.; Chuesiang, P.; Kim, J.T.; Shin, G.H. The role of nanostructured lipid carriers and type of biopolymers on the lipid digestion and release rate of curcumin from curcumin-loaded oleogels. Food Chem. 2022, 392, 133306. [Google Scholar] [CrossRef] [PubMed]
- Ban, C.; Jo, M.; Park, Y.H.; Kim, J.H.; Han, J.Y.; Lee, K.W.; Kweon, D.-H.; Choi, Y.J. Enhancing the oral bioavailability of curcumin using solid lipid nanoparticles. Food Chem. 2020, 302, 125328. [Google Scholar] [CrossRef]
- Shilpa, S.; Shwetha, H.J.; Perumal, M.K.; Ambedkar, R.; Hanumanthappa, M.; Baskaran, V.; Lakshminarayana, R. Turmeric, red pepper, and black pepper affect carotenoids solubilized micelles properties and bioaccessibility: Capsaicin/piperine improves and curcumin inhibits carotenoids uptake and transport in Caco-2 cells. J. Food Sci. 2021, 86, 4877–4891. [Google Scholar] [CrossRef] [PubMed]
- Xia, T.; Wei, Z.; Xue, C. Impact of composite gelators on physicochemical properties of oleogels and astaxanthin delivery of oleogel-based nanoemulsions. LWT-Food Sci. Technol. 2022, 153, 112454. [Google Scholar] [CrossRef]
- Zang, X.; Liu, P.; Chen, Y.; Wang, J.; Yu, G.; Xu, H. Improved freeze-thaw stability of o/w emulsions prepared with soybean protein isolate modified by papain and transglutaminase. LWT-Food Sci. Technol. 2019, 104, 195–201. [Google Scholar] [CrossRef]
BW Content (% w/v) | Gel Formation | Tm (°C) |
---|---|---|
1.5 | No | - |
1.6 | Yes | 32.5 ± 0.5 a |
1.7 | Yes | 33.0 ± 0.5 b |
2.0 | Yes | 36.0 ± 0.5 c |
2.5 | Yes | 38.5 ± 0.5 d |
3.0 | Yes | 42.0 ± 0.5 e |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Zhou, Q.; Wei, Z.; Xu, Y.; Xue, C. Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery. Gels 2022, 8, 517. https://doi.org/10.3390/gels8080517
Zhou Q, Wei Z, Xu Y, Xue C. Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery. Gels. 2022; 8(8):517. https://doi.org/10.3390/gels8080517
Chicago/Turabian StyleZhou, Qi, Zihao Wei, Yanan Xu, and Changhu Xue. 2022. "Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin Delivery" Gels 8, no. 8: 517. https://doi.org/10.3390/gels8080517