eFood最新文献

{"title":"Emulsion and its application in the food field: An update review","authors":"Yitong Wang,&nbsp;Chao Ai,&nbsp;Hui Wang,&nbsp;Chong Chen,&nbsp;Hui Teng,&nbsp;Jianbo Xiao,&nbsp;Lei Chen","doi":"10.1002/efd2.102","DOIUrl":"10.1002/efd2.102","url":null,"abstract":"<p>Natural emulsifier-stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes. Over recent years, emulsions have been increasingly investigated due to their potential as drug-delivery vehicles for a wide range of application. In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the different composition conditions on the stability. In addition, the above conditions affect the properties of the emulsions, but also affect functional activity. According to the current research status, some suggestions are put forward for further study.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.102","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42314315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Guidelines for extraction and quantitative analysis of phytosterols and oxidation products","authors":"Bowen Yang,&nbsp;Tian Zhao,&nbsp;Yan Liu,&nbsp;Baiyi Lu","doi":"10.1002/efd2.108","DOIUrl":"10.1002/efd2.108","url":null,"abstract":"<p>Phytosterols (PS) are widely distributed in the plant source foods, and research on their health benefits has become increasingly active. This article briefly outlines the main extraction processes of PS and instrumental analysis methods of PS in detail. The PS isolation technique depends on the nature of the matrix and the form of the PS (free, esterified, and glycosylated). Conventional extraction technologies for PS commonly used in practice were Soxhlet extraction and maceration method. Due to their inherent molecular structure, PS exhibits poor stability to heat, light, oxygen, pH, and metal ions. It is of great significance to find a reliable analytical technique to extract PS and oxidation products from food substances and an accurate detection method of PS in different foods due to the instability of plant sterol and the interference of complex plant-based matrices. Generally, it is common to use GC–MS to determine the composition of total PS and their oxidation products, which requires standard monomer PS. It is desirable to use LC–MS to determine free PS in liquid samples. These methodologies could be meaningful in the quality assessment, health function evaluation, and applications and limitations of plant-sourced foods.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.108","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48279017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the effects of three arsenolipids on liver damage based on element imbalance and oxidative damage","authors":"Jiajia Chen,&nbsp;Yingxiong Zhong,&nbsp;Xiaofei Liu,&nbsp;Zhuo Wang,&nbsp;Jianping Chen,&nbsp;Bingbing Song,&nbsp;Rui Li,&nbsp;Xuejing Jia,&nbsp;Saiyi Zhong,&nbsp;Xinhuang Kang","doi":"10.1002/efd2.99","DOIUrl":"10.1002/efd2.99","url":null,"abstract":"<p>The International Agency for Research on Cancer has classified semimetal arsenic as a human carcinogen. Arsenic poisoning can severely impact human health. Arsenic can be classified into inorganic and organic arsenic, with arsenolipids (AsLs) belonging to the category of organic arsenic. The primary species of AsLs include arsenic-containing hydrocarbons (AsHCs), fatty acids, and phospholipids. AsLs are highly abundant in marine organisms and diet may be the primary source of exposure to AsLs. Although increasing evidence shows that AsLs are cytotoxic to humans, the specific toxicity and its mechanism remain unclear. This study aimed to evaluate the hepatotoxicity and possible mechanisms of the toxic effects of AsLs in mice. Three AsLs (AsHC 332, AsHC 346, and AsHC 374) were administered via gavage at a dose of 3 mg/kg for 4 weeks. The results showed that short-term exposure did not affect the normal growth and development of mice. However, it caused liver damage in mice, mainly by disrupting the metabolism of selenium, copper, zinc, and other elements related to the synthesis of antioxidant enzymes, thereby reducing the activity of antioxidant enzymes and the expression of related genes. The liver damage effect of AsHC 332 was the strongest among the three AsLs.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.99","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43160310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances on the emulsifying properties of dietary polysaccharides","authors":"Chao Ai","doi":"10.1002/efd2.106","DOIUrl":"10.1002/efd2.106","url":null,"abstract":"&lt;p&gt;Emulsion, a disperse system, generally consists of two immiscible liquids, where one of the liquids (dispersed phase) is dispersed as droplets in the other liquid (continuous phase). Taking emulsion as delivery system is a great strategy for enhancing the stability and bioavailability of bioactivity substances (Cao, et al., &lt;span&gt;2021&lt;/span&gt;; Jagtiani, &lt;span&gt;2021&lt;/span&gt;; Lu et al., &lt;span&gt;2016&lt;/span&gt;). Thus, emulsion system is widely used in food, pharmaceutical, and cosmetic industry. In particular, to enhance the flavor and taste of food, emulsion is also used in some common foods, such as mayonnaise, cream, and material for three-dimensional food printing (Figure 1). Emulsifier plays a key role in the formation of emulsion system. The most common emulsifiers contain small molecule surfactant, natural amphiphilic macromolecule, solid particle, and auxiliary emulsifier (Amiri-Rigi et al., &lt;span&gt;2023&lt;/span&gt;). Among them, amphiphilic polysaccharides, such as pectin, gum arabic, and galactomannans, are important members of the natural amphiphilic macromolecule, and have been utilized as food-grade emulsifiers (Feng, et al., &lt;span&gt;2023&lt;/span&gt;; Niu, Hou, et al., &lt;span&gt;2022&lt;/span&gt;). Compared with protein, the hydrated layer formed by polysaccharides possess relatively higher steric hindrance which improves the emulsion stability (Lin, et al., &lt;span&gt;2020&lt;/span&gt;). Furthermore, the low digestibility of polysaccharide in digestive tract will result in delaying release rate of the bioactivities (Anal et al., &lt;span&gt;2019&lt;/span&gt;). In view of the advantage and importance of amphiphilic polysaccharides, a growing number of studies focus on the discovery of natural polysaccharides which possess the ability to stabilize oil-water interface. As shown in Figure 2, the number of publications centered on “polysaccharide and emulsion” (Indexed by WOS) gradually increased since 2011 and rapidly increased in the last 3 years (from 2019 to 2021). This review highlights on recent advances in the emulsifying properties of polysaccharides, furtherly the structure–activity relationship, influencing factors, and improvement technologies.&lt;/p&gt;&lt;p&gt;The emulsifying properties of polysaccharides contain emulsifying activity and emulsifying stability. Emulsifying activity refers to the ability of polysaccharides to absorb on the oil-water interface and shape interfacial film. It presents as the droplet size of the emulsion stabilized by polysaccharides at critical concentration. In the case of emulsifying stability, it is reflected by the ability of interfacial film shaped by poysaccharides for preventing the aggregation of oil droplets and maintaining the uniform texture of emulsion during storage and process. The emulsifying properties of polysaccharides could be evaluated from several aspects as the followings.&lt;/p&gt;&lt;p&gt;The surface hydrophobicity index and interfacial tension are the most popular indirect indexes for forecasting the interfacial activity of polysaccharide (Chen, et ","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42456217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional interventions to prevent inflammatory diseases linked to exposure to environmental toxins in food","authors":"Xia Xiao,&nbsp;Pan Deng,&nbsp;Bernhard Hennig","doi":"10.1002/efd2.103","DOIUrl":"10.1002/efd2.103","url":null,"abstract":"&lt;p&gt;The pathologies of many inflammatory diseases such as atherosclerosis are independently associated with genetic and lifestyle factors (Du &amp; Ha, &lt;span&gt;2020&lt;/span&gt;; Jane et al., &lt;span&gt;2022&lt;/span&gt;; Li et al., &lt;span&gt;2023&lt;/span&gt;; Morgan et al., &lt;span&gt;2023&lt;/span&gt;), suggesting that potential biological interactions between chemical and nonchemical stressors and buffers will determine disease outcome. Chemical stressors include persistent organic pollutants (POPs) such as dioxin-like polychlorinated biphenyls (PCBs) or per- and polyfluoroalkyl substances (PFASs), as well as air pollutants and both gaseous and particulate matter, which all can contribute to changes in the cellular redox status and thus to inflammation (Lee et al., &lt;span&gt;2018&lt;/span&gt;; Peters et al., &lt;span&gt;2021&lt;/span&gt;). For example, human PFASs exposure appears to be associated with perturbation of key hepatic metabolic pathways in nonalcoholic fatty liver disease (Sen et al., &lt;span&gt;2022&lt;/span&gt;). In addition, a cross-sectional analysis revealed that long-chain PFASs were related to plaque occurrence (Lind et al., &lt;span&gt;2017&lt;/span&gt;). Mechanistic studies suggest that exposures to environmental pollutants could activate oxidative stress, resulting in inflammation by damaging the scavenging ability of antioxidant enzymes (e.g., superoxide dismutase or SOD) and thus causing the modification or dysregulation of downstream nuclear factor-&lt;i&gt;κ&lt;/i&gt;B (NF-&lt;i&gt;κ&lt;/i&gt;B)/tumor necrosis factor-&lt;i&gt;α&lt;/i&gt; or Nrf2 signal pathways, as well as inducing the production of transcription of cytokines, chemokines, antimicrobial peptides, and antiapoptotic proteins (He et al., &lt;span&gt;2022&lt;/span&gt;; Mudway et al., &lt;span&gt;2020&lt;/span&gt;; Peters et al., &lt;span&gt;2021&lt;/span&gt;).&lt;/p&gt;&lt;p&gt;Major routes of exposure to environmental pollutants are through contaminated food and water (Guo et al., &lt;span&gt;2019&lt;/span&gt;; Saravanan et al., &lt;span&gt;2022&lt;/span&gt;), and many environmental pollutants or toxicants are ubiquitous with long half-lives. Environmental toxicants in food sources also are often derived from industrial sources and from processed and packaged foods, for example, through food processing, packaging, transportation, and storage. PFASs are an example of environmental pollutants found not only in processed food and grease-resistant packaging of food but also in equipment used to prepare such food products (van Asselt et al., &lt;span&gt;2013&lt;/span&gt;; Zabaleta et al., &lt;span&gt;2016&lt;/span&gt;). In addition, the use of soil and water contaminated with PFAS to grow crops and feed animals intended for human food consumption can lead to PFAS entering the food supply. Therefore, exposure to environmental pollutants, and in particular POPs, is often unavoidable and a major contributor to inflammatory diseases, such as cardiovascular disease, obesity, and diabetes (Guo et al., &lt;span&gt;2019&lt;/span&gt;).&lt;/p&gt;&lt;p&gt;Even though this commentary focuses on persistent environmental pollutants as a source of environmental toxins in foodstuffs, mycotoxins in contaminated f","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.103","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43427687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of exogenous advanced glycation end products on oxidative stress and renal injury in healthy mice","authors":"Lan Zhang,&nbsp;Pingping Wen,&nbsp;Jixin Zhang,&nbsp;Chao Xia,&nbsp;Jingguo Xu,&nbsp;Huiqing Xu,&nbsp;Guiyou Cui,&nbsp;Jun Wang","doi":"10.1002/efd2.105","DOIUrl":"10.1002/efd2.105","url":null,"abstract":"<p>This study evaluated the biological effects of exogenous advanced glycation end products (AGEs) on the induction of chronic kidney disease and the dose-effect relationship. Male C57BL/6 mice were placed on four diets, including saline and three other diets differing only in AGEs content (low-AGEs [LA], medium-AGEs [MA], and high-AGEs [HA] ratio, 1:3:5) for 4 weeks. With the increasing intake of AGEs, mice developed a significant increase in blood glucose and lipid levels, the fluorescence intensity of AGEs, Nε-(carboxymethyl)-lysine, Nε-(carboxyethyl)-lysine, and malondialdehyde levels, whereas their superoxide dismutase activity and glutathione levels were decreased significantly. HA had the highest urinary protein levels and the lowest creatinine clearance compared to the other groups. These suggested that AGEs are an essential contributor to increasing oxidative stress levels and intake of high-level AGEs induces more severe kidney function impairment. Meanwhile, the AGEs intake damaged the kidney structure in a dose-dependent manner, as evidenced by granular degeneration of kidney tubular epithelial cells and inflammatory cell infiltration. These findings shed light on the detrimental impacts of AGEs on human kidneys, which also will help reveal a dose-effect relationship of AGEs.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.105","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45792201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rape bee pollen alleviates renal tissue damage in diabetic rats via anti-inflammation, anti-oxidation, and modulating gut microbiota","authors":"Yingjun Hu,&nbsp;Simin Chen,&nbsp;Wenrui Yan,&nbsp;Le Ji,&nbsp;Mengli Shao,&nbsp;Ze Sun,&nbsp;Dong He,&nbsp;Lijun Zhang,&nbsp;Zengrun Xia,&nbsp;Xinsheng Li,&nbsp;Hongxing Zheng,&nbsp;Shanshan Qi","doi":"10.1002/efd2.101","DOIUrl":"10.1002/efd2.101","url":null,"abstract":"<p>Rape (<i>Brassica napus L</i>.) bee pollen (RBP) is a functional food rich in nutrients obtained by worker bees collecting rape pollen and mixing it with nectar and bee salivary enzymes. The study aimed to investigate the protective impact of RBP on renal tissue damage and modulating gut microbiota in diabetic rats. We established a diabetic model of rat via streptozotocin injection, then the rats were treated with RBP for 6 weeks. Results showed that RBP significantly suppressed fasting glucose, reduced oxidative stress and prevented renal pathological changes as well as renal function damage in diabetic rats. In addition, RBP reduced the levels of serum inflammatory cytokines (tumor necrosis factor-α, monocyte chemoattractant protein-1, C-reaction protein, interleukin (IL)-6, IL-1β, and IL-18), and the expression levels of transforming growth factor-β1, p-Smad2, and p-Smad3 in the kidney. Moreover, RBP supplementation also improved the gut microbial dysregulation in diabetic rats. Based on the results, RBP can improve kidney tissue damage in diabetic rats. This study will promote the development of RBP functional food.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.101","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45190006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical characterization and biological abilities of Anthocleista djalonensis collected from two locations of Ivory Coast","authors":"Kouadio Ibrahime Sinan,&nbsp;Gokhan Zengin,&nbsp;Abdullahi Ibrahim Uba,&nbsp;Giovanni Caprioli,&nbsp;Simone Angeloni,&nbsp;Sauro Vittori,&nbsp;Sharmeen Jugreet,&nbsp;Ouattara Katinan Etienne,&nbsp;Mohamad Ali Shariati,&nbsp;Mohamad Fawzi Mahomoodally","doi":"10.1002/efd2.100","DOIUrl":"10.1002/efd2.100","url":null,"abstract":"<p>In this study, the total phenolic and flavonoid contents, HPLC-DAD detected phytochemicals, antioxidant and enzyme inhibitory potential of methanolic and aqueous (as infusion) extracts of the medicinal plant, <i>Anthocleista djalonensis</i> (leaf and stem bark) collected from two locations, Mafiblé and Prikro, in Ivory Coast, were investigated. The ranges of total phenolic and flavonoid contents obtained were 14.17–46.95 mg gallic acid equivalent (GAE)/g and 2.96–34.76 mg rutin equivalent (RE)/g, respectively. Antioxidant abilities in terms of radical scavenging, reducing and metal chelating activity of the extracts in different assays were as follows: DPPH (4.90–48.82 mg trolox equivalent [TE]/g), ABTS (21.05–81.89 mg TE/g), CUPRAC (29.54–122.33 mg TE/g), FRAP (17.53–94.06 mg TE/g) and metal chelating (10.09–28.49 mg EDTAE/g. The extracts of <i>A. djalonensis</i> collected from Mafiblé, especially those of stem bark, contained higher level of total bioactive contents compared to Prikro extracts, detected by high-performance liquid chromatography with photodiode-array detection (HPLC-DAD). Only the methanolic extracts irrespective of plant parts/location, showed inhibition against acetylcholinesterase (1.42–2.12 mg galantamine equivalent (GALAE)/g), while only the stem bark methanolic extract of <i>A. djalonensis</i> from Mafiblé was found to inhibit butyrylcholinesterase (0.65 mg GALAE/g). Thus, findings from this study could be useful for better application of the medicinal benefits from this plant.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.100","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45182443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat","authors":"Gabriel Augusto Marques Rossi,&nbsp;Daniella Tosta Link,&nbsp;Amanda Bezerra Bertolini,&nbsp;Fernando Luiz Tobias,&nbsp;Mateus de Souza Ribeiro Mioni","doi":"10.1002/efd2.104","DOIUrl":"10.1002/efd2.104","url":null,"abstract":"<p>Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the importance of adopting good hygienic practices to avoid meat contamination, several decontaminating strategies have been studied. This review discusses the mechanisms of action of organic acids and peracetic acid, the factors that affect their efficacy, and compiles information about their microbiological and sensorial effects on meat. Factors that affect their efficacy include the species of microorganisms, the acid-susceptibility within the same species, the initial contamination degree, the organic acid used and concentration, pH and volume of solutions, methods of application, contact time, steps of a flowchart where the treatment occurred and quantity of applications, site of carcass/meat treated and tissues composition, and combinations with other decontaminating treatments. Inspite of the amount of available data, the log reductions with their standard deviations and the temperature of solutions applied are rarely presented; and several studies lack information on the pH of the solutions. This strategy will be helpful for industries, contributing to enhanced food security and safety. However, studies for in loco validation must be performed before implementing these treatments.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.104","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49570972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage","authors":"Rui Zhou,&nbsp;Yifu Xu,&nbsp;Dejun Dong,&nbsp;Jielun Hu,&nbsp;Lin Zhang,&nbsp;Huan Liu","doi":"10.1002/efd2.98","DOIUrl":"10.1002/efd2.98","url":null,"abstract":"<p>The objective of this research was to encapsulate probiotic bacteria based on the protein matrix and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, and storage. A probiotic isolate <i>Bacillus coagulans</i> BC01 was spray dried in whey protein isolate (WPI), soy protein isolate (SPI), camel whey protein isolate, or sodium caseinate. Probiotic microcapsules fabricated using WPI obtained the highest survival during spray drying, NaCl and paraxin challenges and storage, as less cell wall damage occurred during spray drying which could be observed by flow cytometer. However, the highest survivals during in vitro gastrointestinal digestion and thermal treatment were found in microcapsules with SPI matrix, which could be attributed to its relatively low solubility in water that prevented probiotics from being released prematurely, thus protecting probiotics from the damage of low pH environment and diminishing the direct contact of cells with external heat shock. In conclusion, the current study demonstrated that WPI-based probiotic microcapsules with less cell wall damage during processing and SPI-based probiotic microcapsules with relatively low solubility may provide better protection to adverse external environments.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"4 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.98","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48271015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}