Dynamic High-pressure Microfluidization Research Articles

Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis

Modification of proteins derived from plant sources is crucial for enabling their versatile applications in the food industry. In the present study, structural and functional properties of individual treated perilla protein isolate (PPI) through dynamic high-pressure microfluidization (DHPM) and enzymatic hydrolysis (EH) was compared with their sequential (DHPM-EH) treatment. Native PPI thick, sharp-edged blocks transformed into a collapsed structure with wrinkles after sequential (DHPM-EH) treatment. The synergistic effect between DHPM and EH, during sequential (DHPM-EH) treatment caused greater reduction (91.9%) in PPI particle size as compared to DHPM (87.3%), and EH (84.5%), which enhanced PPI solubility, even at low pH. Above treatments altered the conformational structure of PPI as evident from changes in surface hydrophobicity, free –SH groups conversion into –SS bonds, ultraviolet absorption and fluorescence intensities changes, and decreased α-helix, while increased β-sheets. The sequential (DHPM-EH) treated PPI showed enhanced foaming capacity (×3.59), as well as increased thermal and colloidal stability.

Enhancing vitamin D3 bioaccessibility: Unveiling hydrophobic interactions in soybean protein isolate and vitamin D3 binding via an infant in vitro digestion model

In the domain of infant nutrition, optimizing the absorption of crucial nutrients such as vitamin D3 (VD3) is paramount. This study harnessed dynamic-high-pressure microfluidization (DHPM) on soybean protein isolate (SPI) to engineer SPI-VD3 nanoparticles for fortifying yogurt. Characterized by notable binding affinity (Ka = 0.166 × 105 L·mol−1) at 80 MPa and significant surface hydrophobicity (H0 = 3494), these nanoparticles demonstrated promising attributes through molecular simulations. During simulated infant digestion, the 80 MPa DHPM-treated nanoparticles showcased an impressive 74.4% VD3 bioaccessibility, delineating the pivotal roles of hydrophobicity, bioaccessibility, and micellization dynamics. Noteworthy was their traversal through the gastrointestinal tract, illuminating bile salts' crucial function in facilitating VD3 re-encapsulation, thereby mitigating crystallization and augmenting absorption. Moreover, DHPM treatment imparted enhancements in nanoparticle integrity and hydrophobic properties, consequently amplifying VD3 bioavailability. This investigation underscores the potential of SPI-VD3 nanoparticles in bolstering VD3 absorption, thereby furnishing invaluable insights for tailored infant nutrition formulations.

Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin

Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin

Effects of dynamic high pressure microfluidization on the physical and chemical properties of carrot (Daucus carota L.)

Effects of dynamic high-pressure micro-fluidization (DHPM) on the physical and chemical properties of carrot juice was investigated in the present study. Carotene content, turbidity, centrifugal sedimentation rate, soluble solids content, color, and particle size and distribution of the samples homogenized with different pressures were evaluated. When compared with the control sample, carotene content, turbidity, suspension stability, centrifugal sedimentation rate, color, and particle size and distribution of the carrot juice showed a significant difference at different pressures. The result indicated that DHPM could improve the physical and chemical properties of carrot juice, such as increased carotene content, stability and affecting color positively resulting in a desirable high-quality juice for the consumer. Bangladesh J. Bot. 53(1): 123-129, 2024 (March)

Characterization and safety assessment of bamboo shoot shell cellulose nanofiber: Prepared by acidolysis combined with dynamic high-pressure microfluidization

The preparation of cellulose nanofiber (CNF) using traditional methods is currently facing challenges due to concerns regarding environmental pollution and safety. Herein, a novel CNF was obtained from bamboo shoot shell (BSS) by low-concentration acid and dynamic high-pressure microfluidization (DHPM) treatment. The resulting CNF was then characterized, followed by in vitro and in vivo safety assessments. Compared to insoluble dietary fiber (IDF), the diameters of HIDF (IDF after low-concentration acid hydrolysis) and CNF were significantly decreased to 167.13 nm and 70.97 nm, respectively. Meanwhile, HIDF and CNF showed a higher crystallinity index (71.32 % and 74.35 %). Structural analysis results indicated the successful removal of lignin and hemicellulose of HIDF and CNF, with CNF demonstrating improved thermostability. In vitro, a high dose of CNF (1500 μg/mL) did not show any signs of cytotoxicity on Caco-2 cells. In vivo, no death was observed in the experimental mice, and there was no significant difference between CNF (1000 mg/kg·bw) and control group in hematological index and histopathological analysis. Overall, this study presents an environmentally friendly method for preparing CNF from BSS while providing evidence regarding its safety through in vitro and in vivo assessments, laying the foundation for its potential application in food.

Enhanced Stability of Oral Vitamin C Delivery: A Novel Large-Scale Method for Liposomes Production and Encapsulation through Dynamic High-Pressure Microfluidization.

In recent years, nanocarriers have been widely used as an effective solution for oral administration of pharmaceuticals. However, there is still an urgent need to speed up their translation to clinical practice. Cost-effective and industrially scalable methodologies are still needed. Herein, the production of vitamin C-loaded liposomes for nutraceutical purposes has been investigated and optimized by adopting a High-Pressure Homogenizer. Initially, the impact of process parameters on particles size, distributions, and morphology was explored. The findings document that the pressure and cycle manipulation allow for control over liposome size and polydispersity, reaching a maximum encapsulation efficiency exceeding 80%. This significantly improves the storage stability of vitamin C, as demonstrated by monitoring its antioxidant activity. Furthermore, the in vitro simulation of gastrointestinal digestion shows that liposomes could protect the active substance from damage and control its release in the gastrointestinal fluid. Thus, the whole nanodelivery system can contribute to enhancing vitamin C bioavailability. In conclusion, the results indicate that this innovative approach to producing vitamin C liposomes holds promise for clinical translation and industrial scale-up. Indeed, by utilizing food-grade materials and straightforward equipment, it is possible to produce stable and functional liposomes suitable for health products.

Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology

Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology

Effect of dynamic high-pressure microfluidization treatment on soybean protein isolate–rutin non-covalent complexes

In this investigation, soybean protein isolate–rutin (SPI–RT) complexes were treated using dynamic high-pressure microfluidization (DHPM). The effects of this process on the physicochemical and thermodynamic properties of SPI were investigated at different pressures. Fourier-transform infrared spectroscopy and fluorescence spectroscopy provided evidence that the SPI structure had been altered. The binding of SPI to RT resulted in a decrease in the percentage of α-helices and random curls as well as an increase in the percentage of β-sheets. In particular, the α-helix content decreased from 29.84 % to 26.46 %, the random curl content decreased from 17.45 % to 15.57 %, and the β-sheet content increased from 25.37 % to 26.53 %. Moreover, fluorescence intensity decreased, and the emission peak of the complex was red-shifted by 6 nm, exposing the internal groups. Based on fluorescence quenching analysis, optimal SPI–RT complexation was achieved after 120-MPa DHPM treatment, and molecular docking analysis verified the interaction between SPI and RT. The minimum particle size, maximum absolute potential, and total phenolic content of the complexes were 78.06 nm, 21.4 mV and 74.35 nmol/mg protein, respectively. Furthermore, laser confocal microscopy revealed that the complex particles had the best microstructure. Non-covalent interactions between the two were confirmed using sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Moreover, the hydrophobicity of the complex particle's surface increased to 16,045 after 120-MPa DHPM treatment. The results of this study suggest that DHPM strongly promotes the improvement of the physicochemical properties of SPI, and provide a theoretical groundwork for further research.

Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles

In response to changing dietary preferences and increasing health consciousness among consumers, the food industry is gradually moving toward healthier and higher-performance edible bio-inks. This study prepared soybean protein isolate microgel particles (SPIMP) using dynamic high-pressure microfluidization (DHPM) as a pretreatment method. Under DHPM pressure, the average particle size of SPIMP progressively decreased from 609.6 nm to 254.8 nm, accompanied by an increased interfacial adsorbed protein content of 81.78% and 91.49%. Contact angles of native SPI were measured at 70.1° ± 0.6°, while those for microgel particles were 78.1° ± 0.2°, 80.3° ± 0.7°, and 84.5° ± 1.2°, respectively. These SPIMP were then utilized to formulate a medium-internal-phase emulsion gel with an oil fraction of 50%. Microscopic analysis and examination of chemical interaction forces revealed that the network structure of the emulsion gel primarily formed through inter-droplet hydrophobic interactions and the formation of disulfide bonds. This enhancement contributed to the gel strength and water retention capacity of the emulsion. Rheological tests confirmed the outstanding shear-thinning properties and high viscoelasticity of the emulsion gel, positioning it as a promising edible bio-ink for 3D printing. Experimental printing further substantiated its suitability, confirming extrudability, printing performance, and self-supporting properties. Notably, the medium-internal-phase emulsion gel-based reduced-fat surimi products demonstrated better suitability for 3D printing within real food systems compared to traditional surimi products. This study introduced innovative approaches for producing medium-internal-phase emulsion gel with superior 3D printing properties, significantly expanding the potential for the development of edible bio-inks.

Thermal Stability Improvement of Core Material via High Internal Phase Emulsion Gels.

Biocompatible particle-stabilized emulsions have gained significant attention in the biomedical industry. In this study, we employed dynamic high-pressure microfluidization (HPM) to prepare a biocompatible particle emulsion, which effectively enhances the thermal stability of core materials without the addition of any chemical additives. The results demonstrate that the HPM-treated particle-stabilized emulsion forms an interface membrane with high expansion and viscoelastic properties, thus preventing core material agglomeration at elevated temperatures. Furthermore, the particle concentration used for constructing the emulsion gel network significantly impacts the overall strength and stability of the material while possessing the ability to inhibit oxidation of the thermosensitive core material. This investigation explores the influence of particle concentration on the stability of particle-stabilized emulsion gels, thereby providing valuable insights for the design, improvement, and practical applications of innovative clean label emulsions, particularly in the embedding and delivery of thermosensitive core materials.

Microfluidized hemp protein isolate: an effective stabilizer for high-internal-phase emulsions with improved oxidative stability.

Hemp protein isolates (HPIs), which provide a well-balanced profile of essential amino acids comparable to other high-quality proteins, have recently garnered significant attention. However, the underutilized functional attributes of HPIs have constrained their potential commercial applications within the food and agriculture field. This study advocates the utilization of dynamic-high-pressure-microfluidization (DHPM) for the production of stable high-internal-phase emulsions (HIPEs), offering an efficient approach to fully exploit the potential of HPI resources. The findings underscore the effectiveness of DHPM in producing HPI as a stabilizing agent for HIPEs with augmented antioxidant activity. Microfluidized HPI exhibited consistent adsorption and anchoring at the oil-water interface, resulting in the formation of a dense and compact layer. Concurrently, the compression of droplets within HIPEs gave rise to a polyhedral framework, conferring viscoelastic properties and a quasi-solid behavior to the emulsion. Remarkably, HIPEs stabilized by microfluidized HPI demonstrated superior oxidative and storage stability, attributable to the establishment of an antioxidative barrier by microfluidized HPI particles. This study presents an appealing approach for transforming liquid oils into solid-like fats using HPI particles, all without the need for surfactants. HIPEs stabilized by microfluidized HPI particles hold promise as emerging food ingredients for the development of emulsion-based formulations with enhanced oxidative stability, thereby finding application in the food and agricultural industries. © 2023 Society of Chemical Industry.

Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties

Emulsion stability and sustained-release can be improved with a non-covalent complexing of a soybean protein isolate (SPI) with -tannic acid (TA) and dynamic high-pressure microfluidization (DHPM). The microstructure, physicochemical properties, and interfacial properties were investigated. The properties of the DHPM-treated emulsions were improved significantly, with the 120 MPa DHPM-treated SPI-TA emulsion (SPI-TA 120) having the best microstructure. The highest interface protein content, viscosity and viscoelasticity at 120 MPa of pressure facilitated the stability of the emulsion. The oxidation kinetics of emulsions was established. It was demonstrated that the oxidation stability of SPI-TA 120 was higher than SPI and SPI-TA emulsions without DHPM treatment. In addition, DHPM-treated SPI-TA emulsions showed the most positive effect on the slow release of curcumin compared to the control group. The formation of non-covalent protein complexes with polyphenols and DHPM treatment effectively increases the stability of emulsions.

Dynamic high-pressure microfluidization assist in stabilizing hemp seed protein-gum Arabic bilayer emulsions: Rheological properties and oxidation kinetic model

Hemp seed protein (HSP) stabilized emulsion was subjected to dynamic high-pressure microfluidization (DHPM). Gum Arabic (GA) was added to the emulsion system to prepare HSP-GA bilayer emulsion, which improved the stability of hemp seed oil (HSO). Under the DHPM treatment at 120 MPa, the particle size of HSP-GA bilayer emulsion was 260.02 nm and the zeta potential was − 25.9 mV. The interfacial adsorbed protein of the DHPM-treated emulsion increased to 37.35%. And the viscosity, the storage modulus (G'), and loss modulus (G") were increased. The HSP-GA emulsion under 120 MPa was selected to develop an oxidation kinetic model to obtain equation c=e10.56086e−3659.66658T*t+0.72, which was used to predict the POV variation of HSO within the bilayer emulsion system. The CBD retention rate was 93.54% during storage for 20 days. It can be concluded that the effective encapsulation of DHPM treatment and bilayer emulsion system is beneficial to broaden the application of hemp seeds in processing industry.

Effects of Modified Dietary Fiber from Fresh Corn Bracts on Obesity and Intestinal Microbiota in High-Fat-Diet Mice.

The effects of insoluble dietary fiber from fresh corn bracts modified by dynamic high-pressure micro-fluidization (DHPM) on the pathological characteristics of obesity, intestinal microflora distribution and production of short-chain fatty acids in high-fat-diet C57BL/6 mice were evaluated. The results show that the DHPM-modified dietary fiber from fresh corn bracts significantly reduces weight gain, insulin resistance and oxidative damage caused by a high-fat diet, and promotes the production of SCFAs, especially acetic acid, propionic acid and butyric acid. These modified dietary fibers also change the proportion of different types of bacteria in the intestinal microflora of mice, reduce the ratio of Firmicutes and Bacteroidota and promote the proliferation of Bifidobacteriales. Therefore, the DHPM-modified dietary fiber from fresh corn bracts can be used as a good intestinal microbiota regulator to promote intestinal health, thereby achieving the role of preventing and treating obesity.

Molecular mechanisms affecting the stability of high internal phase emulsions of zein-soy isoflavone complexes fabricated with ultrasound-assisted dynamic high-pressure microfluidization

In this study, zein-soy isoflavone complex (ZSI) emulsifiers were fabricated using ultrasound-assisted dynamic high-pressure micro fluidization to stabilise highinternal phase pickering emulsions. Ultrasound-assisted dynamic high-pressure micro-fluidization enhanced surface hydrophobicity, zeta potential, and soy isoflavone binding capacity, while it decreased particle size, especially during ultrasound and subsequent microfluidization. The treated ZSI could produce small droplet clusters and gel-like structures, with excellent viscoelasticity, thixotropy and creaming stability owing to their neutral contact angles. Ultrasound and subsequent micro fluidization treatment of the ZSI complexes were highly effective in preventing droplet flocculation and coalescence after long-term storage or centrifugation due to their higher surface load, thicker multi-layer interfacial structure, and stronger electronic repulsion between the oil droplets. This study provides insights and extends our current knowledge of how non-thermal technology affects the interfacial distribution of plant based particles and the physical stability of emulsions.

Dynamic High-Pressure Microfluidization of Pea Dietary Fiber: Modified Structural and Adsorption Properties and Interaction with Chlorogenic Acid

Dynamic High-Pressure Microfluidization of Pea Dietary Fiber: Modified Structural and Adsorption Properties and Interaction with Chlorogenic Acid

Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions

Generally, whey protein concentrate (WPC) undergoes high-temperature denaturation and aggregation, which reduces its emulsifying properties and is not conducive to as an emulsifier to maintain the thermal stability of emulsions. In this study, dynamic high-pressure microfluidization technology (DHPM) combined with TGase (TG) cross-linking was applied to prepare DHPM-TG-WPC, and the thermal stabilization mechanism of nanoemulsions prepared with DHPM-TG-WPC was explored. Results showed DHPM treatment could promote the formation of TG-crosslinked WPC polymers. Compared to WPC, the free sulfhydryl and free amino group content of DHPM-TG-WPC was significantly decreased (P < 0.05), the surface hydrophobicity and interfacial tension of DHPM-TG-WPC were increased by 45.23 % and 62.34 %, respectively. And its emulsifying stability index and interface protein adsorption was significantly enhanced (P < 0.05). Furthermore, compared to WPC, DHPM-WPC and TG-WPC, DHPM-TG-WPC-stabilized nanoemulsions showed the best 15 days of storage stability after thermal sterilization. This study provides a theoretical basis for the application of modified-WPC emulsion.

Improvement on Ca2+ tolerance of insect-based milk based on pH-shifting treatment combined with dynamic high pressure microfluidization

Milk is both the main source of high-quality protein and the important carrier of calcium supplementation. In the process of developing artificial simulated milk, the addition of calcium must be considered to improve nutritional value but ionic calcium tends to impair the stability of the emulsion system. Against this background, pH-shifting treatment combined with dynamic high pressure microfluidization (DHPM) was proposed to improve the Ca 2+ tolerance of milk substitute. That is, the protein was modified by pH-shifting treatment and then mixed with oil phase by DHPM to prepare Ca 2+ -tolerant emulsion. In this paper, an insect-based emulsion system was constructed by this method to simulate milk, in which the silkworm pupae water-soluble protein (SPWP) was used as an emulsifier after pH-shifting treatment, and the physical stability of the emulsion to Ca 2+ was demonstrated by measuring particle size, ζ-potential and Turbiscan stability index. The effect of pH-shifting treatment on SPWP structure was characterized by surface free sulfhydryl group content, surface hydrophobicity, Tryptophan fluorescence and UV Spectra. Interestingly, the SPWP-stabilized emulsion containing 65 mM calcium lactate could keep stable after low pasteurization, showing negligible phase separation within five-day storage at 4 °C. This study is not only instructive for the development of milk substitutes, but also provides a potential solution to environmental and sustainable issues in the food industry system. • Insect protein was used to prepare the milk substitute. • Ca 2+ tolerance of milk substitute was improved by pH shift and dynamic high pressure microfluidization. • Ca 2+ -enriched milk substitute could withstand low pasteurization. • The structure and properties of pH shifted insect protein were characterized.

Effects of different mechanical processes on the structural and powdery properties of insoluble undenatured type II collagen

This study aimed to investigate the effects of dynamic high-pressure homogenization (DHPH), dynamic high-pressure microfluidization (DHPM), and wet media milling (WMM) processes on the particle size, microstructure, triple helix structure, wettability and suspension stability of insoluble undenatured type II collagen (IUC-II). The structural and powdery properties were regulated by different processes and parameters. By contrast, WMM-treated IUC-II showed smallest particle size (15.70 μm), highest wetting rate (216.94 mm/h) and best suspension stability. However, individual mechanical processes caused partial disruption of IUC-II triple helix structure. Low-acyl gellan gum (LAGG) could bind to IUC-II through hydrogen bonds and hydrophobic interactions, which protected the triple helix structure and further enhanced powdery properties of IUC-II treated by WMM process, but restrained the soluble transition during digestion. These results demonstrated that WMM process was more suitable for enhancing powdery properties of IUC-II, while the triple helix structure of IUC-II could be effectively protected by LAGG.

Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate

Dynamic high-pressure microfluidization (DHPM) technology was used to treat oat protein isolate (OPI) to improve its functional properties and broaden its application in food processing. Results showed that the particle size of OPI was significantly reduced by 70.96%, and the absolute zeta potential increased by 33.51% at a DHPM pressure of 120 MPa. The major subunits of OPI were not degraded, but the secondary structures of OPI were altered with increasing α-helix, β-sheet, and β-turn structures and decreasing random coil after DHPM treatment. In addition, the significant increase in the surface hydrophobicity and free sulfhydryl content, as well as fluorescence quenching of OPI indicated the conformational expansion and rearrangement of OPI. Additionally, the changes in OPI structures affected its functional performance. DHPM treatment at 120 MPa significantly improved the solubility, water and oil holding properties, and emulsifying and foaming abilities of OPI. Therefore, DHPM treatment can improve the functional properties of OPI, which provides a new idea for expanding the application of OPI in food processing.