Impact of hydrophilic substances on Ostwald ripening in emulsions stabilized by varied hydrophilic group surfactants
Ji Hyeon Kim, Yejin Noh, David Julian McClements, Seung Jun Choi
IF 7.8
npj Science of Food
This study investigated the impact of water-soluble substances on Ostwald ripening in emulsions stabilized by surfactants with different head groups (Brij S20 and Tween 60). Adding ≥20% (w/w) corn oil to the oil phase effectively inhibited Ostwald ripening of n-decane emulsions due to compositional ripening. The presence of glucose, maltose, or glycerol in the aqueous phase of the emulsions decreased the Ostwald ripening rate, regardless of emulsifier type. However, the impact of propylene glycol depended on emulsifier type, accelerating Ostwald ripening in Brij S20-stabilized emulsions but having little effect in Tween 60-stabilized emulsions. This effect was mainly attributed to the ability of propylene glycol to alter interfacial characteristics. When emulsions were fabricated with a mixture of n-decane and corn oil, glucose and maltose were still effective in inhibiting Ostwald ripening, but glycerol lost its ability. These results have important implications for formulating emulsion-based delivery systems with enhanced shelf life.
Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment
Sohyeon Im, Owen G. Jones, Seung Jun Choi
IF 5.1
Foods
This study investigated the impact of dynamic high-pressure (DHP) treatment on the ability of whey protein isolate (WPI) to form associative complexes with pectin and to form aggregate particles after their subsequent heat treatment. Light scattering showed that DHP treatments disrupted preexisting WPI aggregates and assembled pectin chains. Complexes formed from WPI/pectin mixtures at pH 4.5 were an order of magnitude smaller when formed after DHP treatment, regardless of the degree of esterification. WPI/pectin complexes formed after DHP treatment were more stable against subsequent pH neutralization than complexes formed without DHP treatment, and WPI/high-methoxyl pectin (HMP) complexes had greater stability than WPI/low-methoxyl pectin (LMP) complexes. WPI/pectin particles prepared by thermal treatment of complexes at pH 4.5 were also smaller when prepared after DHP treatment. WPI/HMP particles were stable to subsequent pH neutralization, while WPI/LMP particles became larger after neutralization.
An Overview of Structured Lipid in Food Science: Synthesis Methods, Applications, and Future Prospects
Chi Rac Hong, Byeong Jun Jeon, Kyung‐Min Park, Eun Ha Lee, Sung-Chul Hong, Seung Jun Choi
IF 2.6
Journal of Chemistry
Structured lipids have attracted significant interest in industries, such as food, pharmaceuticals, and cosmetics, because they can be alternatives to traditional lipids. Enzymatic synthesis techniques utilizing lipases have gained attention for structured lipids synthesis because of their site and substrate specificity. However, most lipases discovered to date exhibit sn-1,3 regiospecificity or nonspecificity, limiting the selective range of natural oils and fats that can be used as raw materials. In this review, we provide an overview of the current synthesis methods and applications of structured lipids and the limitations of existing lipases in producing structured lipids. In addition, we discuss innovative approaches, including metagenomics, and machine learning, to discover, and classify new lipases and the use of gene editing technologies for lipase engineering. These efforts aim to overcome the limitations of existing lipases and expand the range of natural oils and fats that can be used for the production of structured lipids. Therefore, this study aims to promote a better understanding of structured lipids as a material with high-added value and provides insight into ongoing research efforts in the field.
Development and Characterization of Inula britannica Extract-Loaded Liposomes: Potential as Anti-Inflammatory Functional Food Ingredients
Chi Rac Hong, Eun Ha Lee, Young Hoon Jung, Ju-Hoon Lee, Hyun‐Dong Paik, Sung-Chul Hong, Seung Jun Choi
IF 6.6
Antioxidants
We investigated the potential of <i>Inula britannica</i> extract encapsulated in liposomes as a functional food ingredient with enhanced bioavailability and stability. <i>Inula britannica</i>, known for its anti-inflammatory properties and various health benefits, was encapsulated using a liposome mass production manufacturing method, and the physical properties of liposomes were evaluated. The liposomes exhibited improved anti-inflammatory effects in lipopolysaccharide-activated RAW 264.7 macrophages, suppressing the production of pro-inflammatory mediators such as nitric oxide and prostaglandin E2 and downregulating the expression of iNOS and COX-2 transcription factors. Additionally, we observed reduced production of pro-inflammatory cytokines TNF-α, IL-6, and IL-1β, and modulation of the NF-κB and mitogen-activated protein kinase signaling pathways. These findings suggest that <i>Inula britannica</i> extract encapsulated in liposomes could serve as a valuable functional food ingredient for managing and preventing inflammation-related disorders, making it a promising candidate for incorporation into various functional food products. The enhanced absorption and stability provided by liposomal encapsulation can enable better utilization of the extract's beneficial properties, promoting overall health and well-being.
