Pickering Emulsions Stabilized by Ultrasound-assisted Phosphorylated Cantaloupe Seed Protein Isolate -chitosan: Preparation, Characterization and Stability

Overview

Journal Ultrason Sonochem

Date 2025 Feb 1

PMID 39892207

Authors

Ruihua Zhang

Shuting Li

Mingyan Ai

Shenghuizi Chen

Chunlan Zhang

Zhiqiang Zhou

Lili Huang

Xiang Li

Jiankang Lu

Affiliations

Soon will be listed here.

Abstract

Cantaloupe seed protein isolate (CSPI) has attracted the attention of its low cost, easy digestion and balanced composition of essential amino acids. However, due to the low solubility of CSPI, its application in the food industry is limited. Therefore, the present study investigated the effect of ultrasound-assisted phosphorylation on the solubility of CSPI and the structural properties were characterized. The solubility of cantaloupe seed protein increased from 9.17 % to 63.27 % by ultrasound assisted phosphorylation, and resulting in an increase in the absolute value of CSPI potential, a decrease in particle size, and a stable structure, which could be used for the construction of the food emulsification system. The modified CSPI was combined with chitosan (CS) to prepare stabilized Pickering emulsion for subsequent stability study. The results showed that stable Pickering emulsions could be prepared with CSPI at pH 7, CS 0.5 % and oil phase fraction 55 %. Ultrasound-assisted phosphorylation enhanced electrostatic interaction between CS's -NH groups and CSPI's -COO-groups which improved the storability of stabilized Pickering emulsion. This will help to broaden the application range of CSPI and provide a theoretical basis for CPI stable Pickering emulsion.

References

Hu Y, Zhang L, Yi Y, Solangi I, Zan L, Zhu J . Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy. Food Chem. 2020; 338:128146. DOI: 10.1016/j.foodchem.2020.128146. View

Xiong T, Xiong W, Ge M, Xia J, Li B, Chen Y . Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Res Int. 2018; 109:260-267. DOI: 10.1016/j.foodres.2018.04.044. View

Zhao L, Shu M, Chen H, Shi K, Li Z . Preparation of graphene oxide-stabilized Pickering emulsion adjuvant for Pgp3 recombinant vaccine and enhanced immunoprotection against infection. Front Immunol. 2023; 14:1148253. PMC: 10152066. DOI: 10.3389/fimmu.2023.1148253. View

Lei Y, Gao S, Xiang X, Li X, Yu X, Li S . Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol. Int J Biol Macromol. 2021; 192:644-653. DOI: 10.1016/j.ijbiomac.2021.10.022. View

Mallek-Ayadi S, Bahloul N, Kechaou N . Phytochemical profile, nutraceutical potential and functional properties of Cucumis melo L. seeds. J Sci Food Agric. 2018; 99(3):1294-1301. DOI: 10.1002/jsfa.9304. View

Tao Y, Wang P, Xu X, Chen J, Huang M, Zhang W . Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein. Ultrason Sonochem. 2023; 97:106467. PMC: 10279922. DOI: 10.1016/j.ultsonch.2023.106467. View

Yan C, Zhou Z . Walnut pellicle phenolics greatly influence the extraction and structural properties of walnut protein isolates. Food Res Int. 2021; 141:110163. DOI: 10.1016/j.foodres.2021.110163. View

Malik M, Sharma H, Saini C . High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties. Ultrason Sonochem. 2017; 39:511-519. DOI: 10.1016/j.ultsonch.2017.05.026. View

Yu S, Hu S, Zhu Y, Zhou S, Dong S, Zhou T . Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery. Int J Biol Macromol. 2023; 250:126146. DOI: 10.1016/j.ijbiomac.2023.126146. View

10.

Ridella F, Marcet I, Gutierrez G, Rendueles M, Diaz M . Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation. Food Chem. 2023; 433:137330. DOI: 10.1016/j.foodchem.2023.137330. View

11.

Ai M, Jiang A . Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels. Food Chem. 2020; 340:128185. DOI: 10.1016/j.foodchem.2020.128185. View

12.

Wang Y, Li X, Gao N, Wang X, Sun S . Multivariable analysis of egg white protein-chitosan interaction: Influence of pH, temperature, biopolymers ratio, and ionic concentration. Food Chem X. 2023; 19:100817. PMC: 10534167. DOI: 10.1016/j.fochx.2023.100817. View

13.

Zhang J, Liu Q, Chen Q, Sun F, Liu H, Kong B . Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification. Ultrason Sonochem. 2022; 88:106099. PMC: 9352455. DOI: 10.1016/j.ultsonch.2022.106099. View

14.

Yang J, Duan Y, Geng F, Cheng C, Wang L, Ye J . Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate. Ultrason Sonochem. 2022; 89:106108. PMC: 9364021. DOI: 10.1016/j.ultsonch.2022.106108. View

15.

Hu Y, Wu Z, Sun Y, Cao J, He J, Dang Y . Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein. Food Chem. 2021; 373(Pt B):131598. DOI: 10.1016/j.foodchem.2021.131598. View

16.

Dong S, Hu S, Yu S, Zhou S, Zhou T . Soybean protein isolate/chitosan complex-rutin microcapsules. Int J Biol Macromol. 2023; 243:125323. DOI: 10.1016/j.ijbiomac.2023.125323. View

17.

Liu Q, Liu Y, Huang H, Xiong M, Yang Y, Lin C . Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification. Ultrason Sonochem. 2023; 100:106638. PMC: 10582558. DOI: 10.1016/j.ultsonch.2023.106638. View

18.

Ma W, Wang J, Xu X, Qin L, Wu C, Du M . Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion. Food Res Int. 2019; 121:247-256. DOI: 10.1016/j.foodres.2019.03.024. View

19.

Warnakulasuriya S, Nickerson M . Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes. J Sci Food Agric. 2018; 98(15):5559-5571. DOI: 10.1002/jsfa.9228. View

20.

Sharif H, Sharif M, Raza H . Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods. Front Nutr. 2024; 11:1361730. PMC: 10861800. DOI: 10.3389/fnut.2024.1361730. View