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High value-added utilization of different aquatic by-products is an increasingly urgent issue in aquatic science and industry. In this work, the effects of extraction methods on the molecular characteristics, structural properties, functional properties, and Pickering emulsion stabilization behaviors of silver carp fin gelatins were comprehensively studied. All the results showed molecular characteristics of silver carp fin gelatin was the key parameter to determine their functional properties such as wide gel strength range, excellent water-holding capacity, and excellent Pickering emulsion stabilization ability. The Pickering emulsion stabilization mechanisms of fin gelatins involved an “extraction method – protein molecular characteristics – fat-binding capacity – droplet structure – water phase properties – Pickering emulsion stability” route. This work could be helpful to understand the basic information on how the molecular characteristics determine the functions of gelatins. It would be also useful for the high value-added utilization of aquatic by-products and gelatins.
Mengyang Yang; Lili Yang; Jiamin Xu; Yinghua Nie; Wenjuan Wu; Ting Zhang; Xichang Wang; Jian Zhong. Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization. Food Chemistry 2021, 368, 130818 .
AMA StyleMengyang Yang, Lili Yang, Jiamin Xu, Yinghua Nie, Wenjuan Wu, Ting Zhang, Xichang Wang, Jian Zhong. Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization. Food Chemistry. 2021; 368 ():130818.
Chicago/Turabian StyleMengyang Yang; Lili Yang; Jiamin Xu; Yinghua Nie; Wenjuan Wu; Ting Zhang; Xichang Wang; Jian Zhong. 2021. "Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization." Food Chemistry 368, no. : 130818.
Herein, three types of silver carp scale gelatins were extracted, and their molecular weight distribution, structural properties, functional properties and emulsifying properties were investigated and discussed. Acetic acid-extracted gelatin (AAG), hot water-extracted gelatin (HWG), and pepsin enzyme-extracted gelatin (PEG) showed similar and four clear bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern, whereas they showed different β chain amounts and β-sheet percentages. The water-holding capacity values (g/g of gelatin) were: AAG (16.8 ± 1.1) > HWG (14.0 ± 0.7) ≈ PEG (13.5 ± 1.6). The fat-binding capacity values (g/g of gelatin) were: AAG (11.8 ± 0.3) > HWG (9.5 ± 1.3) > PEG (5.3 ± 0.4). Emulsion droplet sizes and creaming index values decreased with the increase of gelatin concentrations for all the fish oil-loaded emulsions stabilized by three types of gelatins. Compared with PEG, AAG and HWG show similar and higher emulsion stability at high gelatin concentration (10 mg/mL). The stabilization mechanism of fish oil-loaded silver carp scale gelatin-stabilized emulsions involved an “extraction method-protein molecular weight distribution-protein molecular structure-molecular interaction-emulsibility-droplet structure-emulsion stability” route. This work would be beneficial for the research on the relationship of structure and function of gelatin and to the comprehensive utilization of aquatic products.
Jiamin Xu; Ting Zhang; Yangyi Zhang; Lili Yang; Yinghua Nie; Ningping Tao; Xichang Wang; Jian Zhong. Silver carp scale gelatins for the stabilization of fish oil-loaded emulsions. International Journal of Biological Macromolecules 2021, 186, 145 -154.
AMA StyleJiamin Xu, Ting Zhang, Yangyi Zhang, Lili Yang, Yinghua Nie, Ningping Tao, Xichang Wang, Jian Zhong. Silver carp scale gelatins for the stabilization of fish oil-loaded emulsions. International Journal of Biological Macromolecules. 2021; 186 ():145-154.
Chicago/Turabian StyleJiamin Xu; Ting Zhang; Yangyi Zhang; Lili Yang; Yinghua Nie; Ningping Tao; Xichang Wang; Jian Zhong. 2021. "Silver carp scale gelatins for the stabilization of fish oil-loaded emulsions." International Journal of Biological Macromolecules 186, no. : 145-154.
Protein nanoparticles are promising candidates for the preparation and stabilization of Pickering emulsions. The research and development of protein nanoparticles with different shapes is one of the hotspots in the field of Pickering emulsions because of their significant advantages such as natural sources, non-toxicity, easy extraction, acceptance in food industry, good surface activity, and good emulsion stabilization abilities. This paper firstly reviews the shapes of protein nanoparticles for the stabilization of Pickering emulsion. Secondly, the paper summarizes the preparation methods of protein nanoparticles for the stabilization of Pickering emulsions. Thirdly, the paper discusses the modification of protein nanoparticles with other substances at oil/water interface. Finally, this paper provides a brief summary and outlook of research and development of protein nanoparticle for Pickering emulsions. Until now, the shapes of the applied protein nanoparticles for Pickering emulsions can be classified into six types: undeformable solid spherical nanoparticles, nanofibrils, nanotubes, nanogels, nanocages, and plate-shaped nanoparticles. According the physical and chemical differences of preparation process, the preparation methods of protein nanoparticles for the stabilization of Pickering emulsions can be classified into natural self-assembly, physical, chemical, and enzymatic methods. The modification methods of protein nanoparticles with other substances at oil/water interface can be classified into physical mixing and chemical crosslinking. This work can provide basic information on the properties of protein nanoparticle and Pickering emulsions. It can also guide the research and development of protein nanoparticles for the stabilization of Pickering emulsions.
Ting Zhang; Jiamin Xu; Jiahui Chen; Zhengquan Wang; Xichang Wang; Jian Zhong. Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods. Trends in Food Science & Technology 2021, 113, 26 -41.
AMA StyleTing Zhang, Jiamin Xu, Jiahui Chen, Zhengquan Wang, Xichang Wang, Jian Zhong. Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods. Trends in Food Science & Technology. 2021; 113 ():26-41.
Chicago/Turabian StyleTing Zhang; Jiamin Xu; Jiahui Chen; Zhengquan Wang; Xichang Wang; Jian Zhong. 2021. "Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods." Trends in Food Science & Technology 113, no. : 26-41.
Volatile organic compounds (VOCs) significantly impact food aroma. In this work, Electron nose (E-nose), headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques were applied to analyze the effects of four types of thermal processing methods (microwaving, roasting, steaming, and boiling) on the aroma profiles of acidity regulator-treated tilapia muscles. E-nose analysis suggested the aroma differences could be detected by meatal oxide semiconductors of P30/2, P30/1, and PA/2. HS-SPME-GC-MS and HS-GC-IMS identified 43 VOCs (seven aldehydes, two ketones, five alcohols, one ester, twenty-two hydrocarbons, six other compounds) and 20 VOCs (four alcohols, nine aldehydes, six ketones, and one S-containing compound), respectively, in the raw and thermal processed tilapia muscles. Moreover, all these techniques demonstrated that thermal processing significantly and differently decreased the types of VOCs in the tilapia muscles. This work can provide useful knowledges for understanding the flavors of foods such as aquatic products and meats.
Jiahui Chen; Lina Tao; Ting Zhang; Jingjing Zhang; Tingting Wu; Donglei Luan; Ling Ni; Xichang Wang; Jian Zhong. Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS. LWT 2021, 147, 111585 .
AMA StyleJiahui Chen, Lina Tao, Ting Zhang, Jingjing Zhang, Tingting Wu, Donglei Luan, Ling Ni, Xichang Wang, Jian Zhong. Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS. LWT. 2021; 147 ():111585.
Chicago/Turabian StyleJiahui Chen; Lina Tao; Ting Zhang; Jingjing Zhang; Tingting Wu; Donglei Luan; Ling Ni; Xichang Wang; Jian Zhong. 2021. "Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS." LWT 147, no. : 111585.
In this work, fish oil-gelatin core-shell electrospun nanofibrous membranes (ENMs) were explored as edible films for the encapsulation of hydrophobic fish oil and hydrophilic vitamin C (VC). The results demonstrated that fish oil-VC/gelatin core-shell ENMs could be successfully fabricated by a monoaxial emulsion electrospinning technique. The addition of VC didn't change core-shell structure but increased fragility of nanofibers. Excessive VC/gelatin mass ratios (≥4:20) increased the nanofiber adhesiveness during the storage at room temperature. No obvious chemical interactions occurred among fish oil, gelatin, and VC in the core-shell ENMs. VC addition decreased the loading capacity and had no obvious effects on encapsulation efficiency of fish oil in the ENMs. VC not only prevented lipid oxidation but also converted lipid hydroperoxides to other products during the electrospinning process. Fish oil-VC/gelatin core-shell ENMs were not disintegrated in ultrapure water but were disintegrated into particles in both gastric and intestinal fluids. The fish oil release from fish oil-VC/gelatin core-shell ENMs and disintegrated particles in the simulated intestinal phase of the gastrointestinal tract model and in the simulated intestinal model showed triphasic behaviors. This work provided a potential route to develop functional foods with encapsulation of both hydrophobic and hydrophilic nutrients.
Lijie Liu; Lina Tao; Jiahui Chen; Ting Zhang; Jiamin Xu; Mengzhen Ding; Xichang Wang; Jian Zhong. Fish oil-gelatin core-shell electrospun nanofibrous membranes as promising edible films for the encapsulation of hydrophobic and hydrophilic nutrients. LWT - Food Science and Technology 2021, 146, 111500 .
AMA StyleLijie Liu, Lina Tao, Jiahui Chen, Ting Zhang, Jiamin Xu, Mengzhen Ding, Xichang Wang, Jian Zhong. Fish oil-gelatin core-shell electrospun nanofibrous membranes as promising edible films for the encapsulation of hydrophobic and hydrophilic nutrients. LWT - Food Science and Technology. 2021; 146 ():111500.
Chicago/Turabian StyleLijie Liu; Lina Tao; Jiahui Chen; Ting Zhang; Jiamin Xu; Mengzhen Ding; Xichang Wang; Jian Zhong. 2021. "Fish oil-gelatin core-shell electrospun nanofibrous membranes as promising edible films for the encapsulation of hydrophobic and hydrophilic nutrients." LWT - Food Science and Technology 146, no. : 111500.
Efficacious cancer treatment largely relies on accurate imaging diagnosis and imaging-guided surgery, which can be achieved by combining different mode imaging probes on one single nanoplatform.
Xiaolu Zhang; Meng Zhao; Ling Wen; Manran Wu; Yi Yang; Yujuan Zhang; Yan Wu; Jian Zhong; Haibin Shi; Jianfeng Zeng; Guanglin Wang; Mingyuan Gao. Sequential SPECT and NIR-II imaging of tumor and sentinel lymph node metastasis for diagnosis and image-guided surgery. Biomaterials Science 2021, 9, 3069 -3075.
AMA StyleXiaolu Zhang, Meng Zhao, Ling Wen, Manran Wu, Yi Yang, Yujuan Zhang, Yan Wu, Jian Zhong, Haibin Shi, Jianfeng Zeng, Guanglin Wang, Mingyuan Gao. Sequential SPECT and NIR-II imaging of tumor and sentinel lymph node metastasis for diagnosis and image-guided surgery. Biomaterials Science. 2021; 9 (8):3069-3075.
Chicago/Turabian StyleXiaolu Zhang; Meng Zhao; Ling Wen; Manran Wu; Yi Yang; Yujuan Zhang; Yan Wu; Jian Zhong; Haibin Shi; Jianfeng Zeng; Guanglin Wang; Mingyuan Gao. 2021. "Sequential SPECT and NIR-II imaging of tumor and sentinel lymph node metastasis for diagnosis and image-guided surgery." Biomaterials Science 9, no. 8: 3069-3075.
Dry salting has important effects on food lipids. In this work, the reliability of LipidSearch software identification and its application to assess the effect of dry salting on the long-chain free fatty acid profile of tilapia muscles were studied by ultra-high-performance liquid chromatography-Q-Extractive Orbitrap mass spectrometry and LipidSearch software. Compared with the standard reference identification method, the LipidSearch software identification method was suggested to be a reliable identification method for long-chain free fatty acid identification. During the dry salting process, tilapia muscles with low muscle-to-salt mass ratios of 3-8 might have stable and similar free fatty acid profile changes, and the free fatty acid amounts decreased and then increased with time. This work could provide useful information to evaluate the development and application of LipidSearch software as well as a way to analyze the effect of dry salting on the free fatty acids change of aquatic products.
Tingting Wu; Hao Guo; Zhiwen Lu; Ting Zhang; Ruofei Zhao; Ningping Tao; Xichang Wang; Jian Zhong.. Reliability of LipidSearch software identification and its application to assess the effect of dry salting on the long-chain free fatty acid profile of tilapia muscles. Food Research International 2020, 138, 109791 .
AMA StyleTingting Wu, Hao Guo, Zhiwen Lu, Ting Zhang, Ruofei Zhao, Ningping Tao, Xichang Wang, Jian Zhong.. Reliability of LipidSearch software identification and its application to assess the effect of dry salting on the long-chain free fatty acid profile of tilapia muscles. Food Research International. 2020; 138 ():109791.
Chicago/Turabian StyleTingting Wu; Hao Guo; Zhiwen Lu; Ting Zhang; Ruofei Zhao; Ningping Tao; Xichang Wang; Jian Zhong.. 2020. "Reliability of LipidSearch software identification and its application to assess the effect of dry salting on the long-chain free fatty acid profile of tilapia muscles." Food Research International 138, no. : 109791.
Gelatins are important natural amphiphilic macromolecules and can act as emulsifiers in oil-in-water emulsions due to their surface-active properties. However, they are generally weaker emulsifiers than other surface-active substances. In the past two decades, many studies have worked to understand the relationships of gelatins structures with their function properties and to explore the possible molecular modification methods to improve their emulsion stabilization abilities. It is well known that protein structure determines function in natural sciences. Based on this axiom, this review summarizes and discusses the extraction, chemical composition, molecular structure, and molecular modification of gelatins for oil-in-water emulsion development. Finally, the review provides a brief summary and outlook of gelatins as emulsifiers. Gelatin sources/organs and extraction methods/parameter have obvious effects on the chemical composition, molecular structure, and emulsifying properties of gelatin. Many molecular modification methods have shown efficient improvements in the interfacial layer molecular structures and emulsion stabilization abilities of gelatins such as physical, chemical, enzymatic, and complex modifications. However, further studies are still required to better understand the relationships of gelatin sources-extraction methods-chemical compositions-molecular structures-molecular modifications-interfacial layer structures-emulsion stabilization abilities. This work can provide basic information on the structure-function relationships of gelatins and can guide the research and development of gelatins as emulsifiers in the future.
Ting Zhang; Jiamin Xu; Yangyi Zhang; Xichang Wang; José M. Lorenzo; Jian Zhong. Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification. Trends in Food Science & Technology 2020, 106, 113 -131.
AMA StyleTing Zhang, Jiamin Xu, Yangyi Zhang, Xichang Wang, José M. Lorenzo, Jian Zhong. Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification. Trends in Food Science & Technology. 2020; 106 ():113-131.
Chicago/Turabian StyleTing Zhang; Jiamin Xu; Yangyi Zhang; Xichang Wang; José M. Lorenzo; Jian Zhong. 2020. "Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification." Trends in Food Science & Technology 106, no. : 113-131.
The purpose of this study is to investigate the effects of the interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded primary, secondary, tertiary, and quaternary multilayer emulsions stabilized by gelatin particle and polysaccharides (anionic alginate and cationic chitosan), prepared using a layer-by-layer electrostatic deposition technique. The results demonstrate that the emulsion creaming stability during the storage process and the emulsion droplet stability against the gastric phase are dependent on the interfacial layer number. But, the interfacial layer number in the multilayer emulsions has no obvious effects on the droplet stability against droplet coalescence during the storage process and against the small intestinal phases of gastrointestinal tract models. Moreover, it also has no obvious effect on the sustained free fatty acid release of multilayer emulsions. This study can advance the fundamental understanding of multilayer emulsions and promote their potential applications.
Mengzhen Ding; Lijie Liu; Ting Zhang; Ningping Tao; Xichang Wang; Jian Zhong. Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides. Food Chemistry 2020, 336, 127686 .
AMA StyleMengzhen Ding, Lijie Liu, Ting Zhang, Ningping Tao, Xichang Wang, Jian Zhong. Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides. Food Chemistry. 2020; 336 ():127686.
Chicago/Turabian StyleMengzhen Ding; Lijie Liu; Ting Zhang; Ningping Tao; Xichang Wang; Jian Zhong. 2020. "Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides." Food Chemistry 336, no. : 127686.
Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.
Paulo E.S. Munekata; Mirian Pateiro; David Rodriguez-Lazaro; Rubén Domínguez; Jian Zhong; Jose M. Lorenzo. The Role of Essential Oils against Pathogenic Escherichia coli in Food Products. Microorganisms 2020, 8, 924 .
AMA StylePaulo E.S. Munekata, Mirian Pateiro, David Rodriguez-Lazaro, Rubén Domínguez, Jian Zhong, Jose M. Lorenzo. The Role of Essential Oils against Pathogenic Escherichia coli in Food Products. Microorganisms. 2020; 8 (6):924.
Chicago/Turabian StylePaulo E.S. Munekata; Mirian Pateiro; David Rodriguez-Lazaro; Rubén Domínguez; Jian Zhong; Jose M. Lorenzo. 2020. "The Role of Essential Oils against Pathogenic Escherichia coli in Food Products." Microorganisms 8, no. 6: 924.
The application of fish gelatins in emulsions has attracted much attention and their stabilization mechanisms remain unclear. This work explores the effect of extraction methods on the structural characteristics, functional properties, and emulsion application of Tilapia skin gelatins. The creaming stability of Tilapia skin gelatin-stabilized emulsions are dependent on gelatin secondary structure, gelatin fat-binding capacity, the presence of NaCl, and storage temperatures. The emulsion creaming velocities are: acetic acid-extracted gelatin (AAG) ≈ hot water-extracted gelatin (HWG) > pepsin enzyme-extracted gelatin (PEG). The emulsion creaming velocities in the presence of NaCl are: AAG < HWG ≈ PEG. The stability mechanisms are involved with a “protein secondary structure – molecular interaction – emulsion droplet structure – emulsion stability” route. This work provides useful information for understanding the relationships between the structural characteristics and emulsion stability of gelatins. The fish oil-loaded Tilapia skin gelatin-stabilized emulsions also show promising prospective applications in food beverages.
Ting Zhang; Rui Sun; Mengzhen Ding; Lina Tao; Lijie Liu; Ningping Tao; Xichang Wang; Jian Zhong. Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins. Food Chemistry 2020, 328, 127114 .
AMA StyleTing Zhang, Rui Sun, Mengzhen Ding, Lina Tao, Lijie Liu, Ningping Tao, Xichang Wang, Jian Zhong. Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins. Food Chemistry. 2020; 328 ():127114.
Chicago/Turabian StyleTing Zhang; Rui Sun; Mengzhen Ding; Lina Tao; Lijie Liu; Ningping Tao; Xichang Wang; Jian Zhong. 2020. "Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins." Food Chemistry 328, no. : 127114.
Molecular modification of emulsifiers has attracted many attentions in the field of emulsions. In this work, an octenyl succinic anhydride (OSA) modification method is developed to modify bovine bone gelatins and fish skin gelatins, and then the effect of OSA modification on the gelatins and their application for fish oil-loaded emulsions are explored and compared. The results demonstrate that OSA can be successfully applied to modify gelatins and change their isoelectric points. Moreover, the degree of succinylation (DS) logarithmically increases with OSA-gelatin mass ratios in the chemical reaction process. Further, the OSA modification has no obvious effects on the initial emulsion droplet sizes of fish oil-loaded emulsions. Finally, the emulsion storage experiments suggest that the DS increase of OSA-modified bovine bone gelatins increases the droplet stability, phase transition time, and creaming index of fish oil-loaded emulsions, whereas the DS increase of OSA-modified fish skin gelatins only increases the droplet stability and has no obvious effects on the phase transition and creaming index of fish oil-loaded emulsions. This work will provide useful information to understand the relationship among molecular modification, molecular structure, and function of protein. It also will provide a potential route to optimize the preparation and application of fish oil-loaded emulsions in the field of food and drug industries.
Ting Zhang; Mengzhen Ding; Lina Tao; Lijie Liu; Ningping Tao; Xichang Wang; Jian Zhong. Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions. Food Hydrocolloids 2020, 108, 106041 .
AMA StyleTing Zhang, Mengzhen Ding, Lina Tao, Lijie Liu, Ningping Tao, Xichang Wang, Jian Zhong. Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions. Food Hydrocolloids. 2020; 108 ():106041.
Chicago/Turabian StyleTing Zhang; Mengzhen Ding; Lina Tao; Lijie Liu; Ningping Tao; Xichang Wang; Jian Zhong. 2020. "Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions." Food Hydrocolloids 108, no. : 106041.
Fish oils are important substances in the field of food and drug delivery. Due to their unstable double bonds, fishy taste, and poor water solubility, it is pivotal to investigate novel dosage forms for fish oils, such as encapsulated droplets. In this work, we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms, droplets, and storage stability under different preparation and storage conditions. Our results showed that higher gelatin solution pH, higher storage temperature in the range of 4-37 ℃, and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion. The droplets had core-shell microstructures and a trimodal size distribution, which decreases linearly with increasing gelatin solution pH and homogenizing time, but decreases exponentially with increasing homogenizing speed. In addition, storage temperature showed a notably different effect on traditional emulsion storage. This work provides a fundamental knowledge for the formation, microstructure, and properties of gelatin-based traditional emulsions. It also provides a promising new application for fish oil-loaded emulsions in food beverages, soft candy, and other food products.
Mengzhen Ding; Ting Zhang; Huan Zhang; Ningping Tao; Xichang Wang; Jian Zhong. Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability. Food Science and Human Wellness 2020, 9, 320 -327.
AMA StyleMengzhen Ding, Ting Zhang, Huan Zhang, Ningping Tao, Xichang Wang, Jian Zhong. Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability. Food Science and Human Wellness. 2020; 9 (4):320-327.
Chicago/Turabian StyleMengzhen Ding; Ting Zhang; Huan Zhang; Ningping Tao; Xichang Wang; Jian Zhong. 2020. "Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability." Food Science and Human Wellness 9, no. 4: 320-327.
The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions. In this work, we mainly explore the effect of pH change on the droplet and creaming stability of fish oil-loaded emulsions synergetically (Span 80 and SL) or competitively (Tween 80 and SDS) stabilized by gelatin/surfactant. The results demonstrate that initial droplet stability and droplet storage stability, and creaming stability of the pH-adjusted emulsions are dependent on both the adsorption ways of emulsifiers and the adjusted pH: (1) Competitively stabilized emulsions have more stable droplets than synergetically stabilized emulsions; (2) SDS-dominant competitively stabilized emulsions have more stable droplets than gelatin-dominant emulsions; (3) Basic pH-adjusted emulsions have more stable droplets than acidic pH-adjusted emulsions; (4) The synergetically stabilized emulsions at acidic pH have significantly higher creaming indexes than that at basic pH; and (5) The competitively stabilized emulsions have high or similar creaming indexes to that at acidic pH. Further, the mechanisms are proposed according to Stokes’ Law. This work will provide useful information to understand the interfacial properties of mixed emulsifiers in the food emulsions and promising application perspective for the development of food beverages including acidic and alkali beverages.
Ting Zhang; Mengzhen Ding; Xichang Wang; Jian Zhong. Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH. Food Science and Human Wellness 2020, 9, 280 -288.
AMA StyleTing Zhang, Mengzhen Ding, Xichang Wang, Jian Zhong. Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH. Food Science and Human Wellness. 2020; 9 (3):280-288.
Chicago/Turabian StyleTing Zhang; Mengzhen Ding; Xichang Wang; Jian Zhong. 2020. "Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH." Food Science and Human Wellness 9, no. 3: 280-288.
The development of nitrite scavenging agents for application in curing products has attracted much attention. In this work, we developed eight types of spice microparticles (myrcia, aniseed, cinnamon, chili, Sichuan pepper, nutmeg, clove, and cumin) using a high‐speed disintegrator method and explored their potential application as nitrite scavenging agents. The results demonstrate spice microparticles can efficiently reduce nitrite in sodium nitrite solutions (nitrite scavenging percentages: 36% ‐ 100%) and high nitrite Tilapia muscle models (nitrite scavenging percentages: 11% ‐ 42%). Moreover, the nitrite scavenging ability is dependent on spice types and spice microparticle sizes. These results suggest spice microparticles have another potential role (nitrite scavenging) besides flavor adding when they are applied in the curing process of fish and meat. This work can potentially expand the application of spice microparticles in food industry and provide useful information to understand the role of spice microparticles in cured fish, seafood and meats.
Tingting Wu; Jingyun Zhao; Mengzhen Ding; Ting Zhang; Ningping Tao; Xichang Wang; Jian Zhong. Preparation of selected spice microparticles and their potential application as nitrite scavenging agents in cured Tilapia muscle. International Journal of Food Science & Technology 2020, 55, 3153 -3161.
AMA StyleTingting Wu, Jingyun Zhao, Mengzhen Ding, Ting Zhang, Ningping Tao, Xichang Wang, Jian Zhong. Preparation of selected spice microparticles and their potential application as nitrite scavenging agents in cured Tilapia muscle. International Journal of Food Science & Technology. 2020; 55 (9):3153-3161.
Chicago/Turabian StyleTingting Wu; Jingyun Zhao; Mengzhen Ding; Ting Zhang; Ningping Tao; Xichang Wang; Jian Zhong. 2020. "Preparation of selected spice microparticles and their potential application as nitrite scavenging agents in cured Tilapia muscle." International Journal of Food Science & Technology 55, no. 9: 3153-3161.
Electrospraying technique has attracted much attention in food science because of its importance for biological macromolecule encapsulation of food bioactive substances. The purpose of this review is to overview the electrospraying technique and its recent application advances for biological macromolecule encapsulation of food bioactive substances. First, the history, principles, setup, and products of the electrospraying technique are briefly introduced. Second, the application of electrosprayed nano-, micro-, and millimeter-sized particles with solid, porous, core-shell, and multi-core structures for biological macromolecule encapsulation of nutrients is reviewed. Thirdly, the application of electrosprayed micro- and millimeter-sized particles for biological macromolecule encapsulation of probiotics is analyzed. Finally, the application of electrospraying technique for biological macromolecule encapsulation of food bioactive substances is summarized and an outlook is provided. This review will provide guide instruction to the research and development of electrosprayed particles for biological macromolecule encapsulation of food bioactive substances in novel food development. It will be useful for those who are interested to enter this field.
Panpan Wang; Mengzhen Ding; Ting Zhang; Tingting Wu; Ruirui Qiao; Fengping Zhang; Xichang Wang; Jian Zhong. Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances. Food Reviews International 2020, 1 -23.
AMA StylePanpan Wang, Mengzhen Ding, Ting Zhang, Tingting Wu, Ruirui Qiao, Fengping Zhang, Xichang Wang, Jian Zhong. Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances. Food Reviews International. 2020; ():1-23.
Chicago/Turabian StylePanpan Wang; Mengzhen Ding; Ting Zhang; Tingting Wu; Ruirui Qiao; Fengping Zhang; Xichang Wang; Jian Zhong. 2020. "Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances." Food Reviews International , no. : 1-23.
Both fish gelatins and mammalian gelatins have been explored in the preparation and application of fish oil-loaded emulsion. However, the comprehensive comparisons and relationships of the structural, functional, and emulsions stability differences between these two gelatins remain unclear. In this work, structural, functional, and the emulsion application differences between commercial cold-water fish skin gelatin (CFG) and bovine bone gelatin (BBG) are explored. The results demonstrated the BBG-stabilized emulsion was more stable than the CFG-stabilized emulsion at 4 °C and higher temperatures (23 °C and 37 °C) decreased the creaming stability differences. The creaming index differences between CFG-stabilized and BBG-stabilized emulsions were mainly dependent on emulsion droplet size and interfacial layer thickness consisted of gelatins. Further, the possible reason for CFG's lower emulsion stability at 4 °C might be mainly dependent on its higher β-antiparallel percentage in the secondary structures and its lower thickness of gelatin film-like nanostructures. This work will provide useful information to understand the relationship between structure and function of protein. It also will provide a guide for the application of fish oil-loaded gelatin-stabilized emulsions in food beverages and other foods such as surimi.
Ting Zhang; Rui Sun; Mengzhen Ding; Li Li; Ningping Tao; Xichang Wang; Jian Zhong. Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences. LWT - Food Science and Technology 2020, 125, 109207 .
AMA StyleTing Zhang, Rui Sun, Mengzhen Ding, Li Li, Ningping Tao, Xichang Wang, Jian Zhong. Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences. LWT - Food Science and Technology. 2020; 125 ():109207.
Chicago/Turabian StyleTing Zhang; Rui Sun; Mengzhen Ding; Li Li; Ningping Tao; Xichang Wang; Jian Zhong. 2020. "Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences." LWT - Food Science and Technology 125, no. : 109207.
Contrasting to the traditional centimeter-sized soft capsules that difficult to swallow or micro/nanometer-sized soft capsules that suffer from limited loading capacity for fish oil/nutrients and lowered stability, the millimeter-sized soft capsules with good enough stability could be a potential solution in solving these problems. Herein, we report millimeter-sized soft core-shell capsules of 0.42-1.85 mm with inner diameter of 0.36-1.75 mm, for fish oil/nutrients, obtained through an electrospray approach upon optimization of different fabrication parameters such as applied voltage, sodium alginate concentration, shell/core feeding rate ratio, times of feeding rate, and types of coaxial needles. Further in vitro and in vivo studies reveal that the resulting soft capsules became apparently weakened and mechanically destructive in simulated small intestine solution, became totally destroyed in simulated small intestine solution if they were firstly treated in simulated stomach solution, but not in simulated stomach solution, which makes the millimeter-sized capsules useful as containers for specific delivery of fish oils and lipophilic nutrients to stomach and intestines with excellent in vivo bioavailability (>90%). The whole fabrication approach is very facile with no complicated polymer modification and formulations involved, which endows the resulting soft capsules with broad application prospect in food and drug industries.
Panpan Wang; Min Li; Daixu Wei; Mengzhen Ding; Lina Tao; Xunwei Liu; Fengping Zhang; Ningping Tao; Xichang Wang; Mingyuan Gao; Jian Zhong. Electrosprayed Soft Capsules of Millimeter Size for Specifically Delivering Fish Oil/Nutrients to the Stomach and Intestines. ACS Applied Materials & Interfaces 2020, 12, 6536 -6545.
AMA StylePanpan Wang, Min Li, Daixu Wei, Mengzhen Ding, Lina Tao, Xunwei Liu, Fengping Zhang, Ningping Tao, Xichang Wang, Mingyuan Gao, Jian Zhong. Electrosprayed Soft Capsules of Millimeter Size for Specifically Delivering Fish Oil/Nutrients to the Stomach and Intestines. ACS Applied Materials & Interfaces. 2020; 12 (5):6536-6545.
Chicago/Turabian StylePanpan Wang; Min Li; Daixu Wei; Mengzhen Ding; Lina Tao; Xunwei Liu; Fengping Zhang; Ningping Tao; Xichang Wang; Mingyuan Gao; Jian Zhong. 2020. "Electrosprayed Soft Capsules of Millimeter Size for Specifically Delivering Fish Oil/Nutrients to the Stomach and Intestines." ACS Applied Materials & Interfaces 12, no. 5: 6536-6545.
In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. The results showed that the nutrients were dissolved to the maximum in the soup when salt was added at 150 min of cooking. Comparatively, much smaller MNPs with a more stable bilayer were formed at the same salt addition time. Meanwhile, Cl− was found to permeate throughout the core and Na+ bonded with glycosylated molecules, which were dispersed around much smaller MNPs. These results suggested that in addition to promoting the migration of nutrients and taste substances, NaCl also participated in the formation and stability of MNPs in fish head soups.
Xinyi Fan; Xiaopeng Li; Ningping Tao; Jing Zhang; Mingfu Wang; Xueli Qian; Hong Su; Jian Zhong. Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure. Molecules 2019, 24, 4447 .
AMA StyleXinyi Fan, Xiaopeng Li, Ningping Tao, Jing Zhang, Mingfu Wang, Xueli Qian, Hong Su, Jian Zhong. Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure. Molecules. 2019; 24 (24):4447.
Chicago/Turabian StyleXinyi Fan; Xiaopeng Li; Ningping Tao; Jing Zhang; Mingfu Wang; Xueli Qian; Hong Su; Jian Zhong. 2019. "Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure." Molecules 24, no. 24: 4447.
As the differences of traditional and Pickering emulsions might have resulted from stabilizer structures, this study analyzes the effects of gelatin molecular structures (uncrosslinked molecules vs. crosslinked molecules) on the preparation, long-term storage, and dilution of fish oil-loaded traditional and Pickering emulsions. Both traditional and Pickering emulsions have three types of droplets with different sizes, and all the droplet sizes were exponentially decreased with the increase of stabilizer concentration. Pickering emulsions have slightly lower droplet sizes compared with traditional emulsions. Traditional emulsions have three different emulsion forms (liquid, redispersible emulsion gel, and unredispersible emulsion gel), whereas Pickering emulsions only have the liquid form. Emulsion creaming stability was dependent on stabilizer molecular structures and stabilizer concentrations. The two emulsions have similar and good dilution stability. This work demonstrates that gelatin molecular structures affect droplet size, emulsion forms, and creaming stability, but not droplet size types and emulsion dilution stability.
Mengzhen Ding; Ting Zhang; Huan Zhang; Ningping Tao; Xichang Wang; Jian Zhong. Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions. Food Chemistry 2019, 309, 125642 .
AMA StyleMengzhen Ding, Ting Zhang, Huan Zhang, Ningping Tao, Xichang Wang, Jian Zhong. Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions. Food Chemistry. 2019; 309 ():125642.
Chicago/Turabian StyleMengzhen Ding; Ting Zhang; Huan Zhang; Ningping Tao; Xichang Wang; Jian Zhong. 2019. "Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions." Food Chemistry 309, no. : 125642.