Hua Zhang , Ziheng Jin , Zihan Jin , Keming Zhang , Changhu Xue , Zihao Wei
{"title":"天然非营养性甜味剂甜苷与卵清蛋白相互作用,改善卵清蛋白/柑橘果胶双层乳状液的性能","authors":"Hua Zhang , Ziheng Jin , Zihan Jin , Keming Zhang , Changhu Xue , Zihao Wei","doi":"10.1016/j.foodhyd.2025.111989","DOIUrl":null,"url":null,"abstract":"<div><div>Due to its unique structure, the natural zero-calorie sweetener mogroside (MG) has certain surface activity. This study mixed MG with ovalbumin (OVA) and investigated the interaction between MG and OVA using isothermal titration calorimetry (ITC). It was found that the spontaneous binding between MG and OVA was driven mainly by both hydrophobic interactions and hydrogen bonds. This binding reduced the interfacial tension of OVA from 9.51 mN/m to 7.78 mN/m and the contact angle from 115.1 ± 1.6° to 88.9 ± 0.5°. In addition, a bilayer emulsion was prepared by adsorbing citrus pectin (PC) onto the surface of the OVA-MG complex via electrostatic deposition. Zeta potential and confocal laser scanning microscopy were used to confirm the formation of the bilayer emulsion. A comprehensive investigation of how varying interfacial compositions impacted emulsion properties was conducted. It was found that the presence of MG and PC could improve the resistance of the emulsion to external environmental stress to a certain extent. Confocal Raman spectroscopy showed that MG promoted the interaction between proteins and lipid chains, which might also affect the rheological behavior of the emulsion. In addition, the <em>in vitro</em> digestion characteristics of emulsions with different interface layers loading β-carotene were evaluated. The results showed that MG significantly increased the release of free fatty acids and the delivery efficiency of β-carotene. This experiment offers fresh perspectives on the application of MG in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111989"},"PeriodicalIF":11.0000,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Natural non-nutritive sweetener mogroside interacts with ovalbumin to improve the properties of ovalbumin/citrus pectin bilayer emulsion\",\"authors\":\"Hua Zhang , Ziheng Jin , Zihan Jin , Keming Zhang , Changhu Xue , Zihao Wei\",\"doi\":\"10.1016/j.foodhyd.2025.111989\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Due to its unique structure, the natural zero-calorie sweetener mogroside (MG) has certain surface activity. This study mixed MG with ovalbumin (OVA) and investigated the interaction between MG and OVA using isothermal titration calorimetry (ITC). It was found that the spontaneous binding between MG and OVA was driven mainly by both hydrophobic interactions and hydrogen bonds. This binding reduced the interfacial tension of OVA from 9.51 mN/m to 7.78 mN/m and the contact angle from 115.1 ± 1.6° to 88.9 ± 0.5°. In addition, a bilayer emulsion was prepared by adsorbing citrus pectin (PC) onto the surface of the OVA-MG complex via electrostatic deposition. Zeta potential and confocal laser scanning microscopy were used to confirm the formation of the bilayer emulsion. A comprehensive investigation of how varying interfacial compositions impacted emulsion properties was conducted. It was found that the presence of MG and PC could improve the resistance of the emulsion to external environmental stress to a certain extent. Confocal Raman spectroscopy showed that MG promoted the interaction between proteins and lipid chains, which might also affect the rheological behavior of the emulsion. In addition, the <em>in vitro</em> digestion characteristics of emulsions with different interface layers loading β-carotene were evaluated. The results showed that MG significantly increased the release of free fatty acids and the delivery efficiency of β-carotene. This experiment offers fresh perspectives on the application of MG in the food industry.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"172 \",\"pages\":\"Article 111989\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-09-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X2500949X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X2500949X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Natural non-nutritive sweetener mogroside interacts with ovalbumin to improve the properties of ovalbumin/citrus pectin bilayer emulsion
Due to its unique structure, the natural zero-calorie sweetener mogroside (MG) has certain surface activity. This study mixed MG with ovalbumin (OVA) and investigated the interaction between MG and OVA using isothermal titration calorimetry (ITC). It was found that the spontaneous binding between MG and OVA was driven mainly by both hydrophobic interactions and hydrogen bonds. This binding reduced the interfacial tension of OVA from 9.51 mN/m to 7.78 mN/m and the contact angle from 115.1 ± 1.6° to 88.9 ± 0.5°. In addition, a bilayer emulsion was prepared by adsorbing citrus pectin (PC) onto the surface of the OVA-MG complex via electrostatic deposition. Zeta potential and confocal laser scanning microscopy were used to confirm the formation of the bilayer emulsion. A comprehensive investigation of how varying interfacial compositions impacted emulsion properties was conducted. It was found that the presence of MG and PC could improve the resistance of the emulsion to external environmental stress to a certain extent. Confocal Raman spectroscopy showed that MG promoted the interaction between proteins and lipid chains, which might also affect the rheological behavior of the emulsion. In addition, the in vitro digestion characteristics of emulsions with different interface layers loading β-carotene were evaluated. The results showed that MG significantly increased the release of free fatty acids and the delivery efficiency of β-carotene. This experiment offers fresh perspectives on the application of MG in the food industry.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.