Search

Pea protein isolates (PPI)/phlorotannins (PT)/chitosan (CS) ternary complex and PPI/CS binary complex were synthesized to prepare tomato seed oil (TSO) microcapsules. The concentration of PT was determined to be 0.025% (w/w) based on the solubility, emulsification, and UV-visible spectrum of PPI-PT complex. Subsequently, the optimal pHs associated with the formation of PPI/CS and PPI-PT/CS complex coacervates were determined to be pH 6.6 and 6.1, while the optimal ratios were 9:1 and 6:1, respectively. The coacervate microcapsules were successfully produced by freeze-dried method and those formulated with PPI-PT/CS displayed significantly lower surface oil content (14.57 ± 0.22%), higher encapsulation efficiency (70.54 ± 0.13%), lower particle size (5.97 ± 0.16 μm), and PDI (0.25 ± 0.02) than PPI/CS. The microcapsules were characterized by scanning electron microscopy and Fourier Transform infrared spectroscopy. Furthermore, the encapsulated TSO exhibited enhanced thermal and oxidative stability than that of free oil, along with microcapsules fabricated with PPI-PT/CS ternary complex showed better protection than that of free PT. Overall, PPI-PT/CS complex as an effective wall material in delivery system presented great potential., Competing Interests: Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Luyun Cai reports article publishing charges and equipment, drugs, or supplies were provided by Ningbo Science and Technology Bureau. Luyun Cai reports article publishing charges and equipment, drugs, or supplies were provided by Wenzhou Science and Technology Bureau. Luyun Cai reports article publishing charges and equipment, drugs, or supplies were provided by Ningbo Science and Technology Innovation Association. Wenyu Liu reports article publishing charges and equipment, drugs, or supplies were provided by Xinjiang Autonomous., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Although various researches evaluated the stability and drug loading efficiency of chitosan Pickering emulsion, few studies assessed the role and mechanism of emulsions in gut flora homeostasis. Thus, in the basics of our previously published natural and antimicrobial Pickering emulsions, the function of emulsion on the intestinal microbiota and inflammation response was explored in Kunming mice with peritonitis. The results showed that lipid/peptide nanoparticles emulsion (LPNE) and the chitosan peptide-embedded nanoparticles emulsion (CPENE) presented less collagen fiber than parasin I in peritoneal tissue, and CPENE could reduce peritoneal inflammation by decreasing the expression of NOD-, LRR- and pyrin domain-containing protein 3 (NLRP3). The CPENE showed better histological morphology with a smaller fibrosis area in the spleen. Moreover, CPENE, LPNE, and parasin I-conjugated chitosan nanoparticle emulsion (PCNE) groups can increase the abundance of ABC transporters, DNA repair, and recombination proteins, and improve gut microbial. Furthermore, the Pickering emulsion showed a better protection effect on the composition and function of intestinal microbiota by decreasing interleukin-1β secretion and assembly of the inflammasome of NLRP3. These results could provide evidence for intestinal microbiota homeostasis of chitosan Pickering emulsion in inflammation-related diseases., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Antibacterial delivery emulsions are potential materials for treating bacterial infections. Few studies have focused on the role and mechanism of emulsions in inflammation relief. Therefore, based on our previous analysis, in which the novel and natural Pickering emulsions stabilized by antimicrobial peptide nanoparticles were prepared, the regulation effect of emulsion on inflammasome was explored in silico, in vitro and in vivo. Firstly, the interactions between inflammasome components and parasin I or Pickering emulsion were predicted by molecular docking. Then, the inflammasome stimulation by different doses of the emulsion was tested in RAW 264.7 and THP-1 cells. Finally, in Kunming mice with peritonitis, NLRP3 and IL-1β expression in the peritoneum were evaluated. The results showed that the Pickering emulsion could combine with ALK, casp-1, NEK7, or NLRP3 to affect the assembly of the NLRP3 and further relieve inflammation. LPNE showed a dose-dependent inhibition effect on the release of IL-1β and casp-1. With the concentration of parasin I increased from 1.5 mg/mL to 3 mg/mL, the LDH activity decreased in the chitosan peptide-embedded nanoparticles emulsion (CPENE) and lipid/peptide nanoparticles emulsion (LPNE) groups. However, from 1.5 to 6 mg/mL, LPNE had a dose-dependent effect on the release of casp-1. The CPENE and parasin I-conjugated chitosan nanoparticles emulsion (PCNE) may decrease the release of potassium and chloride ions. Therefore, it can be concluded that the LPNE may inhibit the activation of the inflammasome by decreasing LDH activity, potassium and chloride ions through binding with compositions of NLRP3.

The effects on the quality of frozen red sea bream, which were pretreated by soaking in solutions containing trehalose, carboxymethyl chitosan magnetic nanoparticles (CCMN), and glycerin or 0.1% herring antifreeze protein (hAFP), were investigated. In this study, the viscoelastic properties of protein studied with the dynamic rheology, Raman and intrinsic fluorescence spectrometry were used to explore the conformation changes of MFP. Surface hydrophobicity, particle size, and zeta potential were carried out to analyze protein aggregation. Solubility, the content of total sulfhydryl/disulfide bond/carbonyl/dityrosine, and the Ca2+-ATPase activity were measured to explore the degree of protein oxidation. SDS-PAGE was conducted to analyze the protein denaturation. Results showed that the pretreatment of red sea bream with soak solutions could improve the viscoelasticity of fillets protein, stabilize the secondary and tertiary conformation of the MFP, inhibit the protein aggregation and oxidation, and decrease the degree of protein denaturation compared with the control (4 °C thawing), especially the soak solutions containing hAFP could minimize the freeze-thaw damage. To summarize, the hAFP helped to retain the above characteristics of frozen fillets much better than that of conventional cryoprotectants (glycerin) to improve the quality of the frozen product after thawing. [ABSTRACT FROM AUTHOR]

The effects on the quality of frozen red sea bream which were pretreated by soaking in solutions containing trehalose, chitosan magnetic nanoparticles (CS@Fe3O4 nanoparticles), and glycerin or different concentration herring antifreeze proteins (AFPs) were investigated in this study. The DSC, dynamic rheology, shear force, and TPA were conducted to analyze the physical characteristics. Raman and intrinsic fluorescence spectra were used to measure the protein secondary and tertiary structures. So-ANS and zeta potential were carried out to explore the degree of protein aggregation. Low-field NMR was used to test the water migration, and light microscope was performed to observe the fiber microstructure. Results showed that prior to freezing, the pretreatment of red sea bream samples with soak solutions could minimize drip loss, preserve the meat tenderness and texture, and improve the fish fillet thermal stability and viscoelasticity, and the free water content was decreased while the immobilized water content was increased; the longitudinal and transverse fiber structures were clear and less destructive. Compared with the control, the protein secondary and tertiary structures of samples, among the tested soaking solutions, tended to stability, and the degree of protein oxidation and aggregation was decreased. Therefore, this methodology was proved to be an effective method to inhibit the ice crystal growth and modify ice crystal form in order to improve the quality of the final product, and these effects were amplified with the concentration of AFPs increasingly. [ABSTRACT FROM AUTHOR]

Abstract: The effects of chitosan coating enriched with lemon and thyme essential oils on the physicochemical, microbiological, and quality changes of grass carp fillets during 2 °C storage were determined during 16 days of storage. The pH, total volatile basic nitrogen, thiobarbituric acid reactive substances, color, texture, sensory quality, total viable count, psychrotrophic bacteria, pseudomonads, Shewanella putrefaciens, Enterobacteriaceae, and lactic acid bacteria counts were analyzed. The results indicated that chitosan coating (1.5%) incorporated with lemon or thyme essential oils (0.5%) maintained higher hardness and retarded the oxidation of lipid and protein. The most effective treatment was chitosan coating (1.5%) enriched with lemon and thyme essential oils (0.25 and 0.25%) together, which maintained the color and texture properties, and reduced the microorganisms counts. The results suggested that the synergized use of lemon and thyme essential oils increased the efficiency of chitosan coating, maintained fish fillets quality and extended its shelf life to 16 days. Practical applications: The commercial value of fresh fish fillets is lost in a few days. Many methods have been used to inhibit the spoilage caused by microorganisms, retard the degradation of protein, and extend the shelf life of fish fillets. As an alternative to chemical and synthetic preservatives, many studies are currently focused on using natural products to improve the quality of fish products. This study reports that chitosan coating incorporated with lemon and thyme essential oils together is a promising edible coating for use in commercial applications for prolonging the shelf life of fish fillets. [ABSTRACT FROM AUTHOR]

Probiotic supplements have been widely employed to change gut microbiome compositions for the treatment of numerous human disorders since gut flora has a tight association with human health and disease. However, the viability of probiotics has been a major barrier to the application of probiotic products. Here, we developed an electrostatically reinforced and sealed nanocellulose-based macrosphere for probiotic encapsulation. The inside porous gel sphere provides abundant and relatively independent porous spaces for probiotics to live in. The introduction of chitosan hydrochloride (CHC) and alginate (ALG) strengthened the gel structure and contributed to the formulation of a multi-layered structure with pH-responsive properties. The mild strengthening and coating processes avoid severe damage to the sensitive probiotics in the processing process, and the synthesized multi-layer macrospheres could protect probiotics from gastric acid and bile salt conditions. In addition, the dissolvability of the outer shell and the stable inner porous skeleton in intestinal conditions allow the gradual release of the entrapped probiotics in targeted environments. Overall, this work suggests the electrostatically reinforced and sealed nanocellulose-based macrospheres are ideal materials for the probiotic delivery application. [Display omitted] • TEMPO-oxidized cellulose nanofibers crossed by Ca2+ were designed as inner core. • The inner core can provide abundant porous spaces for probiotics to live in. • Chitosan hydrochloride and alginate were introduced to strengthen gel structure. • Composite macrosphere is of multi-layered structure with pH-responsive properties. • The macrosphere can protect probiotics from gastric acid and bile salt conditions. [ABSTRACT FROM AUTHOR]

This research was conducted to assess the structure, mechanical, barrier and optical properties of three edible composite films based on chitosan nanoparticles. Films containing cinnamon-perilla essential oil (C-PEO) Pickering nanoemulsion had denser structure and better mechanical properties. In addition, films with anthocyanidins exhibited enhanced antioxidant activity. The results showed that both Pickering nanoemulsion and anthocyanidins could improve some properties of edible composite film based on chitosan nanoparticles. Finally, preservation experiments were carried out. Analysis of storage quality indices (sensory evaluation, microbiological analyses, pH, total volatile basic nitrogen, thiobarbituric acid values, color and texture) revealed the shelf life of fillets wrapped in three kinds of composite film was extended to 6–8 days. The preservation effect of plant essential oil compound anthocyanidin edible film for fillet was the best and anthocyanidins compound chitosan nanoparticles edible film was the best in appearance of protection. • Three novel chitosan nanoparticles films were prepared and characterized. • Physical properties of the film improved with adding Pickering nano-emulsion. • The effect of three kinds of edible film on the preservation of fresh fillets. • Composite film delayed lipid oxidation and proteolysis in fresh fillets. [ABSTRACT FROM AUTHOR]

In this study, cinnamon-perilla essential oil (C-PEO) Pickering nanoemulsions were prepared using collagen as an emulsifier, and the effects of Pickering nanoemulsion addition on the structure and properties of anthocyanidin/chitosan nanocomposite-based edible films were investigated. The compatibility of the anthocyanidin/chitosan nanocomposite-based edible films and C-PEO Pickering emulsions were further analyzed by fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy. As results, Pickering nanoemulsions containing 1% (v/v) C-PEO (C-PEO-2) had the smallest droplet size (11.84 nm). The edible film exhibited better physical properties (i.e., mechanical, water vapor permeability and thermal stability) after adding C-PEO-2. Furthermore, the hydrophobicity and the antioxidant activity of the film were enhanced after incorporating with C-PEO. Finally, the application of the films to chilled (4) fish fillet preservation was also conducted, wrapping with the edible film was effective in controlling quality changes in fish fillets with lower TVB-N and TBAR values during 8 days of chilled storage. Keywords: Cinnamon-perilla essential oil; Pickering nanoemulsions; Anthocyanidin; Chitosan nanoparticles; Fillet preservation. [Display omitted] • Novel edible film based on chitosan nanoparticles was prepared and characterized. • There was no add chemical emulsifier into cinnamon-perilla essential oil. • The properties of the film improved with adding Pickering nanoemulsion. • The shelf life of fillets was extended when packing by the edible film. [ABSTRACT FROM AUTHOR]