Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies
Along with the future food market developing world widely, the personalized nutrition and rational function food design are found to be urgently attracted. Oil in a water (O/W) emulsion system has an excellent ability to maintain nutraceuticals and thus plays a promising role in producing future fun...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-10-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1043809/full |
| _version_ | 1811338547681034240 |
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| author | Haozhen Zhang Haozhen Zhang Haozhen Zhang Haozhen Zhang Xue Zhao Xue Zhao Xue Zhao Xue Zhao Xing Chen Xing Chen Xinglian Xu Xinglian Xu Xinglian Xu Xinglian Xu |
| author_facet | Haozhen Zhang Haozhen Zhang Haozhen Zhang Haozhen Zhang Xue Zhao Xue Zhao Xue Zhao Xue Zhao Xing Chen Xing Chen Xinglian Xu Xinglian Xu Xinglian Xu Xinglian Xu |
| author_sort | Haozhen Zhang |
| collection | DOAJ |
| description | Along with the future food market developing world widely, the personalized nutrition and rational function food design are found to be urgently attracted. Oil in a water (O/W) emulsion system has an excellent ability to maintain nutraceuticals and thus plays a promising role in producing future functional foods. Understanding the interfacial related mechanisms involved are essential for improving the quality of food products. Protein can effectively reduce interfacial tension and stable immiscible phases. The interfacial properties of proteins directly affect the emulsion qualities, which have gradually become a prospective topic. This review will first briefly discuss the interfacial-related fundamental factors of proteins. Next, the paper thoroughly overviewed current physical and chemical strategies tailored to improving the interfacial and emulsion properties of proteins. To be summarized, a higher flexibility could allow protein to be more easily unfolded and adsorbed onto the interface but could also possibly form a softer interfacial film. Several physical strategies, such as thermal, ultrasound and especially high-pressure homogenization are well applied to improve the interfacial properties. The interfacial behavior is also altered by various green chemical strategies, such as pH adjustment, covalent modification, and low molecular weight (LMW) surfactant addition. These strategies upgraded emulsion properties by increasing adsorption load, accelerating diffusion and adsorption rate, associated with lowering interfacial tension, and promoting interfacial protein interactions. Future researches targeted at elucidating interfacial-bulk protein interactions, unraveling interfacial behavior through in silico tools, exploring connection between interfacial-industrial processing properties, and clarifying the interfacial-sensory-digestive relationships of O/W emulsions is needed to develop emulsion applications. |
| first_indexed | 2024-04-13T18:13:42Z |
| format | Article |
| id | doaj.art-d331678f9d2249d793a6b2f1cc599153 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-13T18:13:42Z |
| publishDate | 2022-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-d331678f9d2249d793a6b2f1cc5991532022-12-22T02:35:49ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-10-01910.3389/fnut.2022.10438091043809Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategiesHaozhen Zhang0Haozhen Zhang1Haozhen Zhang2Haozhen Zhang3Xue Zhao4Xue Zhao5Xue Zhao6Xue Zhao7Xing Chen8Xing Chen9Xinglian Xu10Xinglian Xu11Xinglian Xu12Xinglian Xu13Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, ChinaKey Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, ChinaKey Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, ChinaJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, ChinaKey Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, ChinaKey Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, ChinaJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, ChinaKey Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, ChinaKey Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, ChinaAlong with the future food market developing world widely, the personalized nutrition and rational function food design are found to be urgently attracted. Oil in a water (O/W) emulsion system has an excellent ability to maintain nutraceuticals and thus plays a promising role in producing future functional foods. Understanding the interfacial related mechanisms involved are essential for improving the quality of food products. Protein can effectively reduce interfacial tension and stable immiscible phases. The interfacial properties of proteins directly affect the emulsion qualities, which have gradually become a prospective topic. This review will first briefly discuss the interfacial-related fundamental factors of proteins. Next, the paper thoroughly overviewed current physical and chemical strategies tailored to improving the interfacial and emulsion properties of proteins. To be summarized, a higher flexibility could allow protein to be more easily unfolded and adsorbed onto the interface but could also possibly form a softer interfacial film. Several physical strategies, such as thermal, ultrasound and especially high-pressure homogenization are well applied to improve the interfacial properties. The interfacial behavior is also altered by various green chemical strategies, such as pH adjustment, covalent modification, and low molecular weight (LMW) surfactant addition. These strategies upgraded emulsion properties by increasing adsorption load, accelerating diffusion and adsorption rate, associated with lowering interfacial tension, and promoting interfacial protein interactions. Future researches targeted at elucidating interfacial-bulk protein interactions, unraveling interfacial behavior through in silico tools, exploring connection between interfacial-industrial processing properties, and clarifying the interfacial-sensory-digestive relationships of O/W emulsions is needed to develop emulsion applications.https://www.frontiersin.org/articles/10.3389/fnut.2022.1043809/fullinterfacial propertiesprotein emulsifieroil in water emulsionphysical strategieschemical strategies |
| spellingShingle | Haozhen Zhang Haozhen Zhang Haozhen Zhang Haozhen Zhang Xue Zhao Xue Zhao Xue Zhao Xue Zhao Xing Chen Xing Chen Xinglian Xu Xinglian Xu Xinglian Xu Xinglian Xu Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies Frontiers in Nutrition interfacial properties protein emulsifier oil in water emulsion physical strategies chemical strategies |
| title | Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies |
| title_full | Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies |
| title_fullStr | Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies |
| title_full_unstemmed | Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies |
| title_short | Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies |
| title_sort | thoroughly review the recent progresses in improving o w interfacial properties of proteins through various strategies |
| topic | interfacial properties protein emulsifier oil in water emulsion physical strategies chemical strategies |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1043809/full |
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