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1. Dispersible Biopolymer Particles Loaded with Lactase as a Potential Delivery System To Control Lactose Hydrolysis in Milk

Author:
Zhong, Qixin,   et al.   ; Dong, Lianger;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2019 v.67 no.23 pp. 6559-6568
ISSN:
1520-5118
Subject:
beta-galactosidase; biopolymers; calcium; crosslinking; encapsulation; hydrogen bonding; hydrolysis; hydrophobicity; in vitro digestion; lactose; pectins; scanning electron microscopy; skim milk; storage temperature; storage time; sugar beet; zein
Abstract:
... To deliver lactase in milk, dispersible capsules were fabricated by anti-solvent precipitation of zein to form a zein–lactase core and a shell of low-methoxyl sugar beet pectin cross-linked by Ca²⁺, involving electrostatic, hydrophobic, hydrogen-bonding, and Ca²⁺-bridging forces. At optimal conditions, an encapsulation efficiency of 93.0% and Z-average diameter of 652.7 nm were observed, and spher ...
DOI:
10.1021/acs.jafc.9b01546
CHORUS:
10.1021/acs.jafc.9b01546

2. Stable aqueous foams created with intercalated montmorillonite nanoclay coated by sodium caseinate

Author:
Zhong, Qixin,   et al.   ; Guan, Yongguang;     Show all 2 Author
Source:
Journal of food engineering 2019 v.248 pp. 36-45
ISSN:
0260-8774
Subject:
ambient temperature; blood platelets; bubbles; foams; montmorillonite; nanoclays; sodium caseinate; viscoelasticity; whipping
Abstract:
... Fabrication of stable aqueous foams is significant to various food and non-food applications. In the present study, we report aqueous foams with a volume maintained for 14 days after whipping suspensions with intercalated montmorillonite (MMT) platelets coated with sodium caseinate (NaCas). Intercalating MMT preheated at 60 °C for 1 h with room temperature NaCas solution resulted in a good extent ...
DOI:
10.1016/j.jfoodeng.2018.12.011

3. Potential of acidified sodium benzoate as an alternative wash solution of cherry tomatoes: Changes of quality, background microbes, and inoculated pathogens during storage at 4 and 21°C post-washing

Author:
Zhong, Qixin,   et al.   ; Chen, Huaiqiong; Zhang, Yue;     Show all 3 Authors
Source:
Food microbiology 2019 v.82 pp. 111-118
ISSN:
0740-0020
Subject:
Escherichia coli O157; Gram-negative bacteria; Listeria monocytogenes; Salmonella enterica; cherry tomatoes; chlorine; color; detection limit; firmness; fresh produce; molds (fungi); pH; pathogens; sodium benzoate; spoilage microorganisms; storage temperature; total soluble solids; washing; weight loss; yeasts
Abstract:
... To evaluate the feasibility of acidified sodium benzoate (NaB) as alternative washing solutions of fresh produce, the survival of inoculated pathogens, the background molds and yeasts counts, and quality parameters were compared during 4 and 21 °C storage of cherry tomatoes washed with 3000 ppm NaB at pH 2.0, 200 ppm free chlorine at pH 6.5, water adjusted to pH 2.0, and distilled water. The acidi ...
DOI:
10.1016/j.fm.2019.01.013
CHORUS:
10.1016/j.fm.2019.01.013

4. Nanoencapsulation of caffeic acid phenethyl ester in sucrose fatty acid esters to improve activities against cancer cells

Author:
Zhong, Qixin,   et al.   ; Guan, Yongguang; Chen, Huaiqiong;     Show all 3 Authors
Source:
Journal of food engineering 2019 v.246 pp. 125-133
ISSN:
0260-8774
Subject:
antineoplastic activity; breast neoplasms; caffeic acid; colorectal neoplasms; cytotoxicity; dispersions; encapsulation; fatty acid esters; heat; nanocapsules; nanoparticles; neoplasm cells; propylene glycol; sucrose; thymol; water solubility
Abstract:
... Caffeic acid phenethyl ester (CAPE) is a natural compound with anticancer activities but has low water solubility. In this work, sucrose fatty acid ester (SFAE) was used to nanoencapsulate CAPE in aqueous propylene glycol (PG) with a temperature-cycle method by heating at 90 °C for 20 min and cooling to 21 °C, followed by additional heating at 90 °C for 5 min and cooling to 21 °C. A higher amount ...
DOI:
10.1016/j.jfoodeng.2018.11.008

5. Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes

Author:
Zhong, Qixin,   et al.   ; Chen, Huaiqiong;     Show all 2 Author
Source:
International journal of food microbiology 2018 v.274 pp. 38-44
ISSN:
0168-1605
Subject:
Escherichia coli O157; Listeria monocytogenes; Salmonella enterica; agar; antibacterial properties; bacteria; byproducts; cherry tomatoes; chlorine; culture media; fresh produce; minimum inhibitory concentration; organic matter; pH; pathogens; sanitation; soaking; sodium benzoate; tomato puree; washing
Abstract:
... Concerns about undesirable by-products from chlorine sanitation of fresh produce and the limited efficacy with the presence of organic matter, have led to studies on alternative washing solutions. The aim of this study was to evaluate the antibacterial activities of acidified sodium benzoate (NaB) solutions against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes in growth ...
DOI:
10.1016/j.ijfoodmicro.2018.03.017

6. Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk

Author:
Zhong, Qixin,   et al.   ; Zhang, Yun;     Show all 2 Author
Source:
Food chemistry 2018 v.241 pp. 397-402
ISSN:
0308-8146
Subject:
beta-galactosidase; crosslinking; emulsions; encapsulation; enzyme activity; freeze drying; hydrodynamics; hydrolysis; in vitro digestion; lactose; oils; protein-glutamine gamma-glutamyltransferase; skim milk; sodium caseinate; spray drying; zeta potential
Abstract:
... The objective of this work was to study solid/oil/water (S/O/W) emulsions as delivery systems with retained lactase in milk and controlled release during in vitro digestion. Spray-dried lactase powder was suspended in anhydrous milk fat/Span® 80 emulsified by sodium caseinate and lecithin (5:1). The S/O/W emulsion had an encapsulation efficiency of 75%, a hydrodynamic diameter of 292nm, and a zeta ...
DOI:
10.1016/j.foodchem.2017.09.004
CHORUS:
10.1016/j.foodchem.2017.09.004

7. Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments

Author:
Zhong, Qixin,   et al.   ; Zhang, Hao; Wang, Ren; Chen, Zhengxing;     Show all 4 Authors
Source:
Food hydrocolloids 2019 v.95 pp. 195-202
ISSN:
0268-005X
Subject:
amylopectin; crystal structure; digestibility; hydrocolloids; microparticles; modified starch; nanoparticles; pullulanase; resistant starch
Abstract:
... Enzymatically modified starch with controllable digestibility may find unique applications. In the present study, side chains of amylopectin were elongated by amylosucrase, followed by debranching with pullulanase to produce linear chains that self-assembled to form microparticles containing aggregated nanoparticles. Amylosucrase treatment for a longer time resulted in longer branches that were no ...
DOI:
10.1016/j.foodhyd.2019.04.036

8. Caffeic Acid Phenethyl Ester Loaded in Microemulsions: Enhanced In Vitro Activity against Colon and Breast Cancer Cells and Possible Cellular Mechanisms

Author:
Zhong, Qixin,   et al.   ; Chen, Huaiqiong; Guan, Yongguang; Baek, Seung Joon;     Show all 4 Authors
Source:
Food biophysics 2019 v.14 no.1 pp. 80-89
ISSN:
1557-1858
Subject:
antineoplastic activity; apoptosis; bioavailability; breast neoplasms; caffeic acid; cell cycle; colon; cyclins; cytotoxicity; dimethyl sulfoxide; droplets; emulsions; flow cytometry; fluorescence microscopy; high performance liquid chromatography; neoplasm cells; water solubility
Abstract:
... Caffeic acid phenethyl ester (CAPE) has high cytotoxicity against various cancer cells but has low water solubility and poor bioavailability. The objective of this work was to study a fully-dilutable oil-in-water microemulsion as a delivery vehicle of CAPE and the impacts on cellular uptake and expression of relevant proteins. Up to 3.30% w/w CAPE was dissolved in the microemulsion with droplets s ...
DOI:
10.1007/s11483-018-9559-y
CHORUS:
10.1007/s11483-018-9559-y

9. Inhibiting Ice Recrystallization by Nanocelluloses

Author:
Zhong, Qixin,   et al.   ; Li, Teng; Zhao, Ying; Wu, Tao;     Show all 4 Authors
Source:
Biomacromolecules 2019 v.20 no.4 pp. 1667-1674
ISSN:
1526-4602
Subject:
antifreeze proteins; biocompatible materials; cellulose; cellulose nanofibers; crystallization; glycoproteins; hysteresis; ice; nanocrystals; oxidation; screening; sodium chloride; sucrose; surfactants; synthetic products
Abstract:
... Biocompatible materials with ice recrystallization inhibition (IRI) activity have potential applications in several fields. Emerging studies have associated the IRI activity of antifreeze proteins/glycoproteins and several mimics of synthetic materials with a facially amphipathic structure. Nanocelluloses are a new family of renewable materials that demonstrate amphiphilicity. Herein the IRI activ ...
DOI:
10.1021/acs.biomac.9b00027

10. Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk

Author:
Zhong, Qixin,   et al.   ; Guan, Yongguang;     Show all 2 Author
Source:
Food chemistry 2017 v.237 pp. 532-537
ISSN:
0308-8146
Subject:
UHT milk; encapsulation; ferulic acid; hydrodynamics; lipophilicity; milk; models; off flavors; sodium caseinate; storage temperature; ultraviolet radiation; zeta potential
Abstract:
... Phenolic compounds can principally suppress the off-flavor development in ultrahigh temperature (UHT) treated milk, but little has been studied for lipophilic phenolic compounds that are to be encapsulated for even distribution in milk. The objective of this work was to study physicochemical properties of ferulic acid ethyl ester (FAEE) encapsulated in sodium caseinate and the inhibition of volati ...
DOI:
10.1016/j.foodchem.2017.05.140
Chorus Open Access:
10.1016/j.foodchem.2017.05.140

11. Lactobionic acid enhances the synergistic effect of nisin and thymol against Listeria monocytogenes Scott A in tryptic soy broth and milk

Author:
Zhong, Qixin,   et al.   ; Chen, Huaiqiong;     Show all 2 Author
Source:
International journal of food microbiology 2017 v.260 pp. 36-41
ISSN:
0168-1605
Subject:
Listeria monocytogenes; animal pathogens; antibacterial properties; bacteria; detection limit; food preservation; foods; minimum inhibitory concentration; nisin; synergism; thymol; whole milk; yeast extract
Abstract:
... Listeria monocytogenes is a Gram-positive opportunistic human pathogen and it remains a significant cause of foodborne illnesses. A variety of natural and synthetic compounds have been studied to inhibit the growth of L. monocytogenes in foods. Antimicrobial combinations with synergistic antilisterial properties can reduce the dose of each antimicrobial, which can be further enhanced by chelating ...
DOI:
10.1016/j.ijfoodmicro.2017.08.013
CHORUS:
10.1016/j.ijfoodmicro.2017.08.013

12. Solid-in-Oil-in-Water Emulsions for Delivery of Lactase To Control in Vitro Hydrolysis of Lactose in Milk

Author:
Zhong, Qixin,   et al.   ; Zhang, Yun;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2017 v.65 no.43 pp. 9522-9528
ISSN:
1520-5118
Subject:
beta-galactosidase; crosslinking; droplets; emulsions; encapsulation; hydrolysis; ingestion; lactose; milk; milk fat; protein-glutamine gamma-glutamyltransferase; proteins; refrigeration; sodium caseinate; spray drying; thermal stability
Abstract:
... There is an established need to deliver lactase in milk to retain activity during storage and hydrolyze lactose after ingestion. In this work, spray-dried lactase powder was encapsulated in solid-in-oil-in-water (S/O/W) emulsions to fabricate delivery systems. The adoption of Span 80 in milk fat and lecithin in protein solution enabled the encapsulation of ∼76% lactase and <400 nm droplets. Additi ...
DOI:
10.1021/acs.jafc.7b03787
CHORUS:
10.1021/acs.jafc.7b03787

13. Suppression of retrogradation of gelatinized rice starch by anti-listerial grass carp protein hydrolysate

Author:
Zhong, Qixin,   et al.   ; Xiao, Jianhui;     Show all 2 Author
Source:
Food hydrocolloids 2017 v.72 pp. 338-345
ISSN:
0268-005X
Subject:
Ctenopharyngodon idella; X-ray diffraction; antibacterial properties; atomic force microscopy; chemical elements; confocal laser scanning microscopy; crystallization; differential scanning calorimetry; foods; gelatinization; hardness; hydrocolloids; hydrogen bonding; hydrolysis; pastes; physical phenomena; protein hydrolysates; retrogradation; rice starch; starch; storage; storage modulus
Abstract:
... Retrogradation of gelatinized starch is a well-known phenomenon causing quality deterioration of starch-containing foods during storage. The objective of this work was to study physical phenomena underlying the reduced retrogradation of gelatinized rice starch (GRS) by anti-listerial grass carp protein hydrolysate (AGCPH) during short-term and long-term storage. The AGCPH was produced from grass c ...
DOI:
10.1016/j.foodhyd.2017.06.016
CHORUS:
10.1016/j.foodhyd.2017.06.016

14. Casein-maltodextrin conjugate as an emulsifier for fabrication of structured calcium carbonate particles as dispersible fat globule mimetics

Author:
Zhong, Qixin,   et al.   ; Qu, Bai;     Show all 2 Author
Source:
Food hydrocolloids 2017 v.66 pp. 61-70
ISSN:
0268-005X
Subject:
anhydrous milk fat; calcium; calcium carbonate; dairy protein; emulsifiers; emulsifying; encapsulation; hydrocolloids; manufacturing; particle size; sensory properties; skim milk; sodium caseinate; spray drying
Abstract:
... Dispersible fat globule mimetics (FGMs) are demanded in manufacturing reduced fat products. The objective of the present study was to fabricate a group of FGMs with calcium carbonate particles (CCPs) as the core, coated with two sequential layers of anhydrous milk fat (AMF) and milk protein. The fabrication involved two steps: emulsifying an oil phase with CCPs suspended in AMF into an aqueous pha ...
DOI:
10.1016/j.foodhyd.2016.12.022
Chorus Open Access:
10.1016/j.foodhyd.2016.12.022

15. Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle

Author:
Zhong, Qixin,   et al.   ; Sun, Cuixia; Gao, Yanxiang;     Show all 3 Authors
Source:
Food hydrocolloids 2018 v.82 pp. 173-185
ISSN:
0268-005X
Subject:
Fourier transform infrared spectroscopy; acidification; biopolymers; dispersions; fluorescence; gluconolactone; hydrochloric acid; hydrocolloids; hydrodynamics; hydrolysis; hydrophobicity; light scattering; nanoparticles; pH; particle size distribution; scanning electron microscopy; sodium caseinate; storage quality; storage temperature; titration; turbidity; zein
Abstract:
... Zein is a hydrophobic protein and is conventionally prepared as dispersible nanoparticles with the anti-solvent precipitation method. The dispersion stability of zein nanoparticles can be enhanced after adsorbing with a biopolymer such as sodium caseinate (NaCas). In our previous work, self-assembled nanocomplexes of zein and NaCas were formed after a pH-cycle from neutral to pH 11.5 and then to p ...
DOI:
10.1016/j.foodhyd.2018.04.007
CHORUS:
10.1016/j.foodhyd.2018.04.007

16. Properties of Ternary Biopolymer Nanocomplexes of Zein, Sodium Caseinate, and Propylene Glycol Alginate and Their Functions of Stabilizing High Internal Phase Pickering Emulsions

Author:
Zhong, Qixin,   et al.   ; Sun, Cuixia; Gao, Yanxiang;     Show all 3 Authors
Source:
Langmuir 2018 v.34 no.31 pp. 9215-9227
ISSN:
1520-5827
Subject:
adsorption; alginates; alkaline hydrolysis; bioactive compounds; biopolymers; dispersions; electrostatic interactions; emulsions; functional properties; hydrogen bonding; hydrophobicity; nanoparticles; neutralization; oils; pH; propylene glycol; sodium caseinate; texture; titration; zein
Abstract:
... A pH-cycle method based on preparing an alkaline solution of zein followed by neutralization with an acid can be used to prepare zein nanoparticles. In the present work, partial alkaline hydrolysis of propylene glycol alginate (PGA) to a lower pH was studied to prepare binary zein–PGA nanocomplexes and ternary complexes with additional sodium caseinate (NaCas). 0.5% or more PGA was sufficient to r ...
DOI:
10.1021/acs.langmuir.8b01887
CHORUS:
10.1021/acs.langmuir.8b01887

17. Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties

Author:
Zhong, Qixin,   et al.   ; Zhang, Yue; Pan, Kang;     Show all 3 Authors
Source:
Food biophysics 2018 v.13 no.1 pp. 37-48
ISSN:
1557-1858
Subject:
Escherichia coli O157; Listeria monocytogenes; Salmonella Enteritidis; adenosine triphosphate; bacteria; droplets; encapsulation; essential oils; eugenol; gentian violet; homogenization; minimum inhibitory concentration; mixing; nanocapsules; nanoemulsions; pH; preservatives; sodium caseinate
Abstract:
... To improve the application of essential oils as natural antimicrobial preservatives, the objective of the present study was to determine physical, antimicrobial, and biophysical properties of eugenol after nanoencapsulation by sodium caseinate (NaCas). Emulsions were prepared by mixing eugenol in 20.0 mg/mL NaCas solution at an overall eugenol content of 5.0–137.9 mg/mL using shear homogenization. ...
DOI:
10.1007/s11483-017-9509-0
CHORUS:
10.1007/s11483-017-9509-0

18. BG-4 from Bitter Gourd (<i>Momordica charantia</i>) Differentially Affects Inflammation In Vitro and In Vivo

Author:
Zhong, Qixin,   et al.   ; Nieto-Veloza, Andrea; Wang, Zhihong; Krishnan, Hari B.; Dia, Vermont P.;     Show all 5 Authors
Source:
Antioxidants 2019 v.8 no.6
ISSN:
2076-3921
Subject:
Momordica charantia; anti-inflammatory activity; antineoplastic activity; antioxidants; body weight changes; colitis; colon; comparative study; cytokines; dextran; enzyme activity; feces; in vitro studies; in vivo studies; inflammation; intraperitoneal injection; lipopolysaccharides; macrophages; mice; myeloperoxidase; neutrophils; plant extracts; sodium sulfate
Abstract:
... BG-4 isolated from bitter gourd has been reported for anti-cancer properties. The objective was to evaluate the anti-inflammatory properties of BG-4 in vitro and in vivo. Comparative study of the anti-inflammatory properties of BG-4 in vitro and in vivo was conducted on lipopolysaccharide (LPS)-activated mouse macrophages, and on dextran sodium sulfate (DSS)-induced colitis in mice. BG-4 reduced t ...
Handle:
10113/6472493
DOI:
10.3390/antiox8060175

19. Aggregation and gelation properties of preheated whey protein and pectin mixtures at pH 1.0–4.0

Author:
Zhong, Qixin,   et al.   ; Li, Kangkang;     Show all 2 Author
Source:
Food hydrocolloids 2016 v.60 pp. 11-20
ISSN:
0268-005X
Subject:
acidification; agitation; biopolymers; disulfide bonds; electrolytes; electrostatic interactions; gelation; gels; gluconolactone; hydrochloric acid; hydrocolloids; hydrogen bonding; hydrophobicity; microstructure; pH; pectins; temperature; turbidity; urea; whey protein; zeta potential
Abstract:
... The objective of this work was to understand aggregation and gelation properties of mixtures with preheated whey protein (hWP) and pectin at 1:0–5:1 mass ratios quickly acidified to pH 1.0–4.0 with HCl under agitation. Aggregation properties were studied by measuring turbidity and zeta-potential of hWP–pectin mixtures at pH 1.0–4.0. Gelation properties were characterized for visual inspection of g ...
DOI:
10.1016/j.foodhyd.2016.03.009
Chorus Open Access:
10.1016/j.foodhyd.2016.03.009

20. Formation of thymol nanoemulsions with combinations of casein hydrolysates and sucrose stearate

Author:
Zhong, Qixin,   et al.   ; Su, Dan;     Show all 2 Author
Source:
Journal of food engineering 2016 v.179 pp. 1-10
ISSN:
0260-8774
Subject:
casein; casein hydrolysates; emulsifying properties; heat; homogenization; hydrolysis; hydrophobic bonding; nanoemulsions; pH; solubility; stearic acid; storage quality; sucrose; thymol; turbidity
Abstract:
... Casein hydrolysates (CHs) have the improved emulsifying activity than caseins, and the emulsion stability can be principally improved by co-adsorbing sucrose stearate (SS). The objective of this work was to fabricate thymol nanoemulsions using the combination of CH and SS. CH produced by 10 min pancreatic hydrolysis was used at 2% and mixed with SS to prepare emulsions by shear homogenization and ...
DOI:
10.1016/j.jfoodeng.2016.01.030
Chorus Open Access:
10.1016/j.jfoodeng.2016.01.030