CoChat
Sign Up
Cited by 41Proteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications

The DOI matches its Crossref record; its reference list is not available.

Fabrication of WPI-EGCG covalent conjugates/gellan gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery

Qin, Xinsheng, Bo, Qingli, Qin, Panzhu, Wang, Sufang, Liu, Kaiyong·2023·Food Chemistry
DOI 10.1016/j.foodchem.2022.134513
Open this paper in CoChat — free account

Abstract

In this study, we demonstrated the role of whey protein isolate (WPI)/(-)-epigallocatechin-3-gallate (EGCG) covalent conjugates/gellangum double network emulsion gels by duo-induction of glucono-δ-lactone (GDL) and CaCl 2 on the digestion viability of Lactobacillus Plantarum powders. We employed a novel one-step continuous cold gelation strategy to product double network emulsion gels. The gellan gum in continuous phase was first induced by CaCl 2 to form a gel in a short time. Besides, the GDL was improved covalent cross-linking between WPI-EGCG covalent conjugate Pickering particles or particle-coated oil droplets because of the slowly pH reduction. The first cross-linked gellan gum gels could be more closely integrated into the GDL-induced second gel networks with synergistic role, which promoted the formation of compact and homogeneous networks through hydrophobic interactions and disulfide bonds. Thus, the results provide a promising strategy for probiotic powders encapsulation of double network emulsion gels in oral applications of gel type foods.

Overview

Integrity signals

Registry

Crossref · 10.1016/j.foodchem.2022.134513

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

No citation lists for this paper

No citation lists for this paper yet — checked again daily.

References 40 · Cited by 41

Research works printed but not linked: 39

  1. Berton-Carabin, 2018, Formation, structure, and functionality of interfacial layers in food emulsions, Annual Review of Food Science and Technology, 9, 551, 10.1146/annurev-food-030117-012405 · DOI
  2. Brodkorb, 2019, INFOGEST static in vitro simulation of gastrointestinal food digestion, Nature Protocols, 14, 991, 10.1038/s41596-018-0119-1 · DOI · Paper page
  3. Cao, 2020, Design principles of food gels, Nature Food, 1, 106, 10.1038/s43016-019-0009-x · DOI
  4. Cen, 2022, Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel, Food Chemistry, 394, 10.1016/j.foodchem.2022.133456 · DOI
  5. Chen, 2018, Gastrointestinal fate of fluid and gelled nutraceutical emulsions: Impact on proteolysis, lipolysis, and quercetin bioaccessibility, Journal of Agricultural and Food Chemistry, 66, 9087, 10.1021/acs.jafc.8b03003 · DOI
  6. Delgado, 2018, Role of prebiotics in regulation of microbiota and prevention of obesity, Food Research International, 113, 183, 10.1016/j.foodres.2018.07.013 · DOI
  7. Dianawati, 2016, Survival of microencapsulated probiotic bacteria after processing and during storage: A review, Critical Reviews in Food Science and Nutrition, 56, 1685, 10.1080/10408398.2013.798779 · DOI
  8. Eratte, 2018, Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review, Trends in Food Science and Technology, 71, 121, 10.1016/j.tifs.2017.10.014 · DOI
  9. Eshrati, 2018, Biopolymer-based minimal formulations boost viability and metabolic functionality of probiotics Lactobacillus rhamnosus GG through gastrointestinal passage, Langmuir, 34, 11167, 10.1021/acs.langmuir.8b01915 · DOI
  10. Feng, 2018, Improved viability and thermal stability of the probiotics encapsulated in a novel electrospun fiber mat, Journal of Agriculture and Food Chemistry, 66, 10890, 10.1021/acs.jafc.8b02644 · DOI
  11. Fiorica, 2020, Production and physicochemical characterization of a new amine derivative of gellan gum and rheological study of derived hydrogels, Carbohydrate Polymers, 236, 10.1016/j.carbpol.2020.116033 · DOI
  12. Foegeding, 2018, Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’, Food Hydrocolloids, 78, 15, 10.1016/j.foodhyd.2018.02.047 · DOI
  13. Gao, 2020, Novel strategy for enhancing the color intensity of β-Carotene: Enriching onto the oil-water interface, Journal of Colloid and Interface Science, 573, 215, 10.1016/j.jcis.2020.04.003 · DOI
  14. Huang, 2017, Spray drying of probiotics and other food-grade bacteria: A review, Trends in Food Science and Technology, 63, 1, 10.1016/j.tifs.2017.02.007 · DOI
  15. Jiang, 2019, Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers, Carbohydrate Polymers, 219, 77, 10.1016/j.carbpol.2019.05.025 · DOI
  16. Jiao, 2018, High-internal-phase Pickering emulsions stabilized solely by peanut-protein-isolate microgel particles with multiple potential applications, Angewandte Chemie International Edition, 57, 9274, 10.1002/anie.201801350 · DOI
  17. Kaganyuk, 2019, Role of particles in the rheology of solid-stabilized high internal phase emulsions, Journal of Colloid and Interface Science, 540, 197, 10.1016/j.jcis.2018.12.098 · DOI
  18. Ku, 2019, Dynamically reconfigurable, multifunctional emulsions with controllable structure and movement, Advanced Materials, 1905569, 10.1002/adma.201905569 · DOI
  19. Li, 2020, Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum, International Journal of Biological Macromolecules, 156, 565, 10.1016/j.ijbiomac.2020.04.099 · DOI
  20. Li, 2018, Dual ionically cross-linked double-network hydrogels with high strength, toughness, swelling resistance, and improved 3D printing Processability, ACS Applied Materials & Interfaces, 10, 31198, 10.1021/acsami.8b13038 · DOI
  21. Liang, 2020, Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions, Food Hydrocolloids, 102, 10.1016/j.foodhyd.2019.105569 · DOI
  22. Liu, 2019, Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels, Food Hydrocolloids, 88, 210, 10.1016/j.foodhyd.2018.10.012 · DOI
  23. Liu, 2020, Improved gastric acid resistance and adhesive colonization of probiotics by mucoadhesive and intestinal targeted konjac glucomannan microspheres, Advanced Functional Materials, 2001157, 10.1002/adfm.202001157 · DOI
  24. Lu, 2019, Effect of the solid fat content on properties of emulsion gels and stability of β-Carotene, Journal of Agriculture and Food Chemistry, 67, 6466, 10.1021/acs.jafc.9b01156 · DOI
  25. Palumbo, 2020, Gellan gum-based delivery systems of therapeutic agents and cells, Carbohydrate Polymers, 229, 10.1016/j.carbpol.2019.115430 · DOI
  26. Panteli, 2018, Complex hydrogels based on multiply interpenetrated polymer networks: Enhancement of mechanical properties via network multiplicity and monomer concentration, Macromolecules, 51, 7533, 10.1021/acs.macromol.8b01656 · DOI
  27. Qin, 2021, Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with Pickering high internal phase emulsions stabilized with WPI-EGCG covalent conjugate nanoparticles, Food Hydrocolloids, 116, 10.1016/j.foodhyd.2021.106658 · DOI
  28. Qin, 2016, Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment, Ultrasonics Sonochemistry, 31, 590, 10.1016/j.ultsonch.2016.02.010 · DOI
  29. Qin, 2021, An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release, Food Hydrocolloids, 113, 10.1016/j.foodhyd.2020.106460 · DOI
  30. Qin, 2018, Fabrication and characterization of quinoa protein nanoparticle-stabilized food-grade Pickering emulsions with ultrasound treatment: Interfacial adsorption/arrangement properties, Journal of Agriculture and Food Chemistry, 66, 4449, 10.1021/acs.jafc.8b00225 · DOI
  31. Qin, 2018, Fabrication and characterization of quinoa protein nanoparticle-stabilized food-grade Pickering emulsions with ultrasound treatment: Effect of ionic strength on the freeze-thaw stability, Journal of Agriculture and Food Chemistry, 66, 8363, 10.1021/acs.jafc.8b02407 · DOI
  32. Su, 2018, Enhancing the viability of lactobacillus plantarum as probiotics through encapsulation with high internal phase emulsions stabilized with whey protein isolate microgels, Journal of Agriculture and Food Chemistry, 66, 12335, 10.1021/acs.jafc.8b03807 · DOI
  33. Tavernier, 2016, Food-grade particles for emulsion stabilization, Trends in Food Science and Technology, 50, 159, 10.1016/j.tifs.2016.01.023 · DOI
  34. Wang, 2018, Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid, Food Hydrocolloids, 82, 248, 10.1016/j.foodhyd.2018.02.013 · DOI
  35. Wu, 2020, Fabrication of delivery gels with micellar casein concentrates (MCC) using microfiltration embedding Rhamnosus GG strain (LGG): Effect of temperature on structure, rheological behavior and texture, Journal of Agriculture and Food Chemistry, 68, 7498, 10.1021/acs.jafc.0c00025 · DOI
  36. Yan, 2020, Diverse mechanical properties and microstructures of sorghum bran arabinoxylans/soy protein isolate mixed gels by duo-induction of peroxidase and calcium ions, Food Hydrocolloids, 105946
  37. Yan, 2020, Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds, Food Hydrocolloids, 105865
  38. Zamani, 2018, Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels, Food & Function, 9, 982, 10.1039/C7FO01800B · DOI
  39. Zarzar, 2015, Dynamically reconfigurable complex emulsions via tunable interfacial tensions, Nature, 518, 520, 10.1038/nature14168 · DOI

Metadata

Authors
Qin, X., Bo, Q., Qin, P., Wang, S., & Liu, K.
Affiliations
Anhui Medical University (CN)
Corresponding author
  • Wang, Sufang
  • Liu, Kaiyong
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2023-03
Volume
404
Issue
Pt A
Pages
134513
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2022.134513
OpenAlex
W4302286738
Cited by
41
References
40
Citations by year
2026: 9 · 2025: 15 · 2024: 13 · 2023: 4
FWCI
4.26
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • University Natural Science Research Project of Anhui Province (KJ2021A0223)
  • National Natural Science Foundation of China (21576098, 21878106)
  • Anhui Medical University
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
whey protein isolate, epigallocatechin gallate, covalent conjugates, gellan gum, glucono-δ-lactone, calcium chloride, Pickering emulsions, probiotic encapsulation, Lactobacillus plantarum, colon-targeted drug delivery, cold gelation, disulfide bonds, hydrophobic interactions, probiotic powder
MeSH terms
Whey Proteins, Calcium Chloride, Catechin, Colon, Emulsions, Gels, Gluconates, Lactones, Lactobacillus plantarum, Lactiplantibacillus plantarum

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Fabrication of WPI-EGCG covalent conjugates/gellan gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery. https://app.cochat.ai/papers/10.1016/j.foodchem.2022.134513
The paper
Qin, X., Bo, Q., Qin, P., Wang, S., & Liu, K. (2023). Fabrication of WPI-EGCG covalent conjugates/gellan gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery. Food Chemistry. https://doi.org/10.1016/j.foodchem.2022.134513