Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results indicated that it is not an easy task to realize homogenization and subsequent gelation in beeswax-tapioca biphasic systems, as no amphiphilic components existed. However, applying the binding of zein nanoparticles at the oil-water interface allowed us to produce a homogeneous and stable bigel (oil fraction reach 40%), which exhibited enhanced structural and functional properties. Oleogel structures play a crucial role in determining the deformation response of bigel systems. As the oil content increased, the mechanical strength and elastic properties of bigels were enhanced. In the meantime, clear bigel-type transitions were observed. In addition, the fabricated bigels were shown to be beneficial for delayed digestion, and the lowest degree of lipolysis could be found in bigel with 50% oleogel.
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http://dx.doi.org/10.3390/foods12132546 | DOI Listing |
Foodborne Pathog Dis
December 2024
College of Veterinary Medicine, Jilin Agricultural University, Changchun, China.
Trichinellosis, a zoonotic disease transmitted through food and caused by , is a significant health concern worldwide. Therefore, developing a safe and effective vaccine to combat infection is essential. In this study, a nonantibiotic strain lacking the gene served as a live bacterial vector to deliver antigens to the host, creating a novel oral vaccine.
View Article and Find Full Text PDFCarbohydr Polym
February 2025
Center for Gut Microbiome Research, Med-X Institute, The First Affiliated Hospital of Xi'an Jiaotong University, 710061 Xi'an, Shaanxi, PR China. Electronic address:
To achieve effective long-term synergistic treatment of inflammatory bowel disease (IBD) with probiotics, we developed a versatile inulin/trans-ferulic acid/silk sericin nanoparticles-nourished probiotic complex. Inulin/TFA/SS nanoparticles were fabricated by inulin, trans-ferulic acid (TFA), and silk sericin (SS), and then loaded onto the surface of poly-l-lysine (PLL) and poly-glutamic acid (PGA)-coated Bifidobacterium longum (BL) to obtain BL@PLL-PGA-Inulin/TFA/SS NPs (BL@PP-NPs). This design simultaneously endowed the complex with excellent gastrointestinal resistance, antioxidant, and anti-inflammation abilities.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science and Light Industry, Nanjing Tech University, Nanjing, Jiangsu 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China. Electronic address:
In this study, we developed novel Agriophyllum squarrosum starch nanoparticles (ASSNPs) for the encapsulation of lycopene (LYC), aiming to enhance its stability and bioactivity under adverse environmental and digestive conditions. The small-granule starch extracted from A. squarrosum seeds was processed using ionic liquids (ILs) as an effective "green" solvent, followed by a systematic treatment involving ultrasonication and pullulanase to prepare the ASSNPs.
View Article and Find Full Text PDFGels
November 2024
Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Bigels are characterized as biphasic systems consisting of two structured phases of different polarity, namely the oleogel and hydrogel phases. These systems have been widely used in pharmaceuticals and cosmetics, owing to their enhanced physicochemical stability compared to other structured systems and their ability to simultaneously deliver both hydrophilic and lipophilic compounds. Considering the above advantages, bigels could have considerable potential for the food industry.
View Article and Find Full Text PDFCarbohydr Polym
January 2025
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
To surmount the limitation of the instability of the currently reported water-in-water (W/W) emulsions, novel W/W emulsionss were constructed using amylopectin (AMP) and tara gum (TG) as the phases, and differently shaped ovalbumin (OVA) particles were used as stabilizers to improve the stability of W/W emulsions. Experiments displayed that the conformation of OVA could be changed by heating treatment, thus forming fibrous or spherical OVA particles that had the potential to stabilize TG-in-AMP (TG/AMP) emulsions. The emulsions had the best stability when the pH was 4 and the concentration of OVA particles was 3 %.
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