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Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products

Published on Jan 1, 2019in Lwt - Food Science and Technology 3.13
· DOI :10.1016/j.lwt.2018.09.024
Changling Wu1
Estimated H-index: 1
(Nanjing Agricultural University),
Lingyun Li1
Estimated H-index: 1
(Nanjing Agricultural University)
+ 8 AuthorsTianchen Yin1
Estimated H-index: 1
(Nanjing Agricultural University)
Abstract
Abstract A low-cost, convenient and organic solvent-free approach was investigated to nanoencapsulate curcumin (CCM) in myofibrillar proteins (MPs) as a potential strategy to improve the oxidative stability of marinated meat products. The encapsulation was enabled by shifting CCM–MP mixture to pH 12 and then pH 7 at different ionic strengths. Stable CCM–MP nanocomplexes were formed at 0.3, 0.6 and 0.9 mol/L NaCl, resulting from the exposure of hydrophobic residues of MPs at alkaline pH to bind with dissolved CCM, which enabled an encapsulation efficiency of about 80% and particle diameters of about 300 nm. DPPH and ABTS radical scavenging tests showed good antioxidant activity of CCM–MP nanocomplexes that enabled the reduction of TBARS and carbonyls values of both raw and cooked chicken meat during refrigerated storage for 12 days. Overall, the stable CCM–MP nanocomplexes show the potential applications to manufacture functional meat products with improved quality.
  • References (40)
  • Citations (2)
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References40
Newest
Published on Oct 13, 2017in Critical Reviews in Food Science and Nutrition 6.20
Xing Chen8
Estimated H-index: 8
(Nanjing Agricultural University),
Ron K. Tume1
Estimated H-index: 1
(Nanjing Agricultural University)
+ 1 AuthorsZhouGuanghong32
Estimated H-index: 32
(Nanjing Agricultural University)
ABSTRACTThe qualitative characteristics of meat products are closely related to the functionality of muscle proteins. Myofibrillar proteins (MPs), comprising approximately 50% of total muscle proteins, are generally considered to be insoluble in solutions of low ionic strength ( 0.3 M) for solubilization. These soluble proteins are the ones which determine many functional properties of meat products, including emulsification and thermal gelation. In order to increase the utilization of meat and ...
14 Citations Source Cite
Published on Apr 12, 2017in Journal of Agricultural and Food Chemistry 3.41
Lei Wang2
Estimated H-index: 2
,
Yue Zhang19
Estimated H-index: 19
Eugenol-loaded nanoemulsion by zein and sodium caseinate (NaCas) was prepared without using specific equipment or organic solvents. The deprotonated eugenol in hot alkaline was added to NaCas/zein mixtures with different mass ratios at pH 11.5 and then neutralized to pH 7.0. The nanoemulsions showed a well-defined diameter (around 109–139 nm) and a negative surface potential (from −28.5 to −35.8 mV) with spherical morphology. The entrapment efficiency (EE) of 1% (v/v) eugenol reached 84.24% by 2...
17 Citations Source Cite
Published on Apr 5, 2017in Journal of Agricultural and Food Chemistry 3.41
Xianchao Feng8
Estimated H-index: 8
,
Lin Chen3
Estimated H-index: 3
+ 4 AuthorsZhixi Li6
Estimated H-index: 6
The dose-dependent effects of (−)-epigallocatechin-3-gallate (EGCG; 0, 100, or 1000 ppm) on the textural properties and stability of a myofibrillar protein (MP) emulsion gel were investigated. Addition of EGCG significantly inhibited formation of carbonyl but promoted the loss of both thiol and free amine groups. Addition of EGCG, particularly at 1000 ppm, initiated irreversible protein modifications, as evidenced by surface hydrophobicity changes, patterns in sodium dodecyl sulfate–polyacrylami...
15 Citations Source Cite
Published on Mar 1, 2017in Journal of Agricultural and Food Chemistry 3.41
Fei-Ping Chen2
Estimated H-index: 2
,
Shi-Yi Ou2
Estimated H-index: 2
+ 1 AuthorsChuan-He Tang35
Estimated H-index: 35
The complexation between soy soluble polysaccharide (SSPS) and curcumin at pH 7.0 and 4.0, as well as some physicochemical characteristics of the resultant complexes, was investigated. The encapsulation efficiency and loading amount of curcumin in the complexes at pH 4.0 reached 67.3% and 4.49 μg/mg SSPS, respectively. Ethanol-induced denaturation and structural unfolding of the protein fraction in SSPS was essential for complex formation. The complexation with curcumin resulted in aggregation o...
13 Citations Source Cite
Published on Dec 1, 2016in Food Hydrocolloids 5.09
Jiang Yi10
Estimated H-index: 10
(Shenzhen University),
Yuting Fan6
Estimated H-index: 6
(United States Department of Agriculture)
+ 3 AuthorsYujuan Lu1
Estimated H-index: 1
(Shenzhen University)
Abstract Low stability at high salt concentrations, iso-electric point, and high temperature restricted the application of proteins as stabilizers in nutraceutical encapsulation. Protein-polysaccharide conjugates made with Maillard reactions may be better alternatives. In this study, the characteristics of curcumin nanocomplexes prepared with both α-lactalbumin (ALA) and ALA-dextran conjugates as well as the effects of encapsulations on the physicochemical stability and the antioxidant activity ...
19 Citations Source Cite
Published on Nov 1, 2016in Food Research International 3.52
Bakht Ramin Shah10
Estimated H-index: 10
(Chinese Ministry of Education),
Chunlan Zhang3
Estimated H-index: 3
(Chinese Ministry of Education)
+ 1 AuthorsBin Li21
Estimated H-index: 21
(Chinese Ministry of Education)
Abstract In the current study the influence of different lipid-based formulations (Pickering and nanoemulsions) and their droplet size on curcumin encapsulation and bioaccessibility, as well as on its anti-oxidant activity was investigated. Oil-in-water Pickering emulsion stabilized by chitosan-tripolyphosphate (CS-TPP) nanoparticles and nanoemulsions containing an organic phase (Span80:Tween80), were prepared with either medium chain triglyceride (MCT) or corn oil as long chain triglyceride (LC...
26 Citations Source Cite
Published on Oct 1, 2016in Lwt - Food Science and Technology 3.13
Xue Zhao4
Estimated H-index: 4
(Nanjing Agricultural University),
Xing Chen8
Estimated H-index: 8
(Nanjing Agricultural University)
+ 3 AuthorsZhouGuanghong32
Estimated H-index: 32
(Nanjing Agricultural University)
Abstract Isoelectric solubilization/precipitation (ISP) process has been attempted to improve gelation properties of pale, soft, exudative (PSE)-like chicken breast meat protein. The protein was recovered at pH values of 2.5, 3.0, 3.5, 11.0, 11.5 and 12.0. The results showed that ISP treated PSE-like chicken breast meat with pH 11.0 and pH 3.5 significantly increased ( P P
14 Citations Source Cite
Published on Oct 1, 2016in Meat Science 2.82
Jiang Jiang7
Estimated H-index: 7
(Jiangnan University),
Youling L. Xiong47
Estimated H-index: 47
(Jiangnan University)
Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown prom...
64 Citations Source Cite
Published on Sep 1, 2016in Food Research International 3.52
Xiaoxia Huang2
Estimated H-index: 2
(Guangdong Pharmaceutical University),
Xulin Huang3
Estimated H-index: 3
(Guangdong Pharmaceutical University)
+ 3 AuthorsKun Hu6
Estimated H-index: 6
(Guangdong Pharmaceutical University)
Abstract Curcumin has strong antioxidant activity, but poor water-solubility and chemical stability, which limits its utilization as a nutraceutical in many applications. Previously, we developed a core–shell (zein–pectin) nanoparticle delivery system with high curcumin loading efficiency, high particle yield, and good water dispersibility. However, this system was unstable to aggregation around neutral pH and moderate ionic strengths due to weakening of electrostatic repulsion between nanoparti...
36 Citations Source Cite
Published on Jul 1, 2016in Journal of Food Engineering 3.20
Ana I. Bourbon18
Estimated H-index: 18
(University of Minho),
Miguel A. Cerqueira18
Estimated H-index: 18
(University of Minho),
A. A. Vicente52
Estimated H-index: 52
(University of Minho)
Abstract Curcumin and caffeine (used as lipophilic and hydrophilic model compounds, respectively) were successfully encapsulated in lactoferrin-glycomacropeptide (Lf-GMP) nanohydrogels by thermal gelation showing high encapsulation efficiencies (>90%). FTIR spectroscopy confirmed the encapsulation of bioactive compounds in Lf-GMP nanohydrogels and revealed that according to the encapsulated compound different interactions occur with the nanohydrogel matrix. The successful encapsulation of bioact...
27 Citations Source Cite
Cited By2
Newest
Published on Aug 1, 2019in Lwt - Food Science and Technology 3.13
Zhijia Shi1
Estimated H-index: 1
,
Saiyi Zhong + 3 AuthorsXiaoling Qiao1
Estimated H-index: 1
Abstract The application and research of power ultrasound (PU) have rarely been reported in aquatic products processing. This study evaluates the effects of PU on the freezing rate, physicochemical properties, and microstructure of the back muscle of grass carp ( Ctenopharyngodon idella) at various power densities and time intervals during both marination and immersion freezing (IF). The results show that the application of PU at 0.38 W/cm 2 and above during IF can significantly shorten the leng...
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Published on May 1, 2019in Saudi Journal of Biological Sciences 3.14
Gasem Mohammad Abu-Taweel6
Estimated H-index: 6
Abstract In the present investigation, the effects of mercurcuminic chloride on the neurobehavioural and neurochemical disruption in mice offspring was studied. A total of thirty pregnant mice were divided into six groups. Group II and III were received 150 and 300 ppm of curcumin respectively. Group IV was given 10 ppm of Hg Chloride (HgCl 2 ). Group V and VI were given 10 ppm of HgCl 2 with 150 and 300 ppm of curcumin respectively. In this study, treatment started from day one of pregnancy and...
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