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Soymilk, as a nutritious plant-based protein drink, is favored by consumers worldwide. However, its undesirable flavor often affects consumer acceptance and limits the marketing of soymilk products. In this review, we summarize recent advances in understanding the formation mechanism of flavor substances in soymilk and their interaction mechanism with proteins in soymilk, and recent progress in improving the flavor of soymilk while maintaining its nutritional value through biological methods such as developing lipoxygenase-free soybean varieties, enzymatic treatment, and microbial fermentation. Finally, we point out future research directions for improving the flavor of soymilk, with a view to providing a theoretical basis for the quality improvement and marketing of soymilk and its products and contributing to the development of the soybean product market in China.

Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or combined with small molecules to form the delivery systems needed to meet different needs in food systems. This paper reviews the interactions of proteins, polysaccharides, and polyphenols in the bulk phase and discusses the design strategies, coupling techniques, and their applications as conjugates in emulsion delivery systems, including traditional, Pickering, multilayer, and high internal-phase emulsions. Furthermore, it explores the prospects of the application of conjugates in food preservation, food development, and nanocarrier development. Currently, there are seven methods for composite delivery systems including the Maillard reaction, carbodiimide cross-linking, alkali treatment, enzymatic cross-linking, free radical induction, genipin cross-linking, and Schiff base chemical cross-linking to prepare binary and ternary conjugates of proteins, polysaccharides, and polyphenols. To design an effective target complex and its delivery system, it is helpful to understand the physicochemical properties of these biomolecules and their interactions in the bulk phase. This review summarizes the knowledge on the interaction of biological complexes in the bulk phase, preparation methods, and the preparation of stable emulsion delivery system. [ABSTRACT FROM AUTHOR]

Many bioactive substances have excellent functional properties, including anti-oxidation, anti-inflammatory, and anti-tumor; however, they are often susceptible to degradation by external factors such as light, heat, pH, and ionic strength. To improve stability and bioavailability, various methods have been developed to encapsulate bioactive substances. Emulsion approaches have shown excellent performance for the encapsulation, controlled release, and targeted delivery of bioactive substances. However, a single emulsification material is not sufficient to keep complex foods stable over a wide range of conditions of pH, storage time, and temperature. Improved food emulsions can be designed by combining emulsifiers with distinct properties to meet the range of necessary requirements. For example, the formation of multilayer interfaces around oil droplets, using layer-by-layer self-assembly in oil-in-water emulsions, can improve the quality and stability of many foods. This technology allows the gradual adsorption of various components, including polyelectrolytes, nanoparticles, proteins, and enzymes, and allows for the formation of a multilayer shell with nanometer thickness and high stability. This paper reviews latest developments in the preparation, characterization, and application of multilayer emulsion delivery systems for bioactive substances. Furthermore, we discuss next steps in the development of multilayer emulsions to achieve effective encapsulation and delivery of bioactive substances. [ABSTRACT FROM AUTHOR]

Background: Protein–polysaccharide complexes have been widely used to stabilize high‐internal‐phase emulsion (HIPEs). However, it is still unknown whether soy protein isolate–dextran (SPI–Dex) complexes can stabilize HIPEs or what is the effect of Dex concentration on the HIPEs. Furthermore, the non‐covalent interaction mechanism between SPI and Dex is also unclear. Therefore, we fabricated SPI–Dex complexes and used them to stabilize HIPEs‐loaded quercetin and explore the interaction mechanism between SPI and Dex, as well as the effect of Dex concentration on the particle size, ζ‐potential, microstructure, rheology, quercetin encapsulation efficiency, and gastrointestinal fate of the HIPEs. Results: Spectral analysis (fourier transform infrared spectroscopy, ultraviolet spectroscopy, and fluorescence spectroscopy) results identified the formation of SPI–Dex complexes, and indicated that the addition of Dex changed the spatial structure of SPI, whereas thermodynamic analysis (ΔH > 0, ΔS > 0) showed that hydrophobic interactions were the main driving forces in the formation of SPI–Dex complexes. Compared with HIPEs stabilized by SPI, the SPI–Dex complex‐stabilized HIPEs had smaller particles (3000.33 ± 201.22 nm), as well as higher ζ‐potential (−21.73 ± 1.10 mV), apparent viscosities, modulus, and quercetin encapsulation efficiency (98.19 ± 0.14%). In addition, in vitro digestion revealed that SPI–Dex complex‐stabilized HIPEs significantly reduced the release of free fatty acid and improved quercetin bioaccessibility. Conclusion: HIPEs stabilized by SPI–Dex complexes delayed the release of free fat acid and improved the bioaccessibility of quercetin, and may be help in designing delivery systems for bioactive substances with specific properties. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

QCS-OSA hydrogels synergistically crosslinked via Schiff base bonding and electrostatic interactions for controlled curcumin release. [Display omitted] • The aldehyde content of OSA was adjusted by controlling the M/G ratio. • Hydrogels based on Schiff base and electrostatic synergic cross-linking. • Hydrogels were injectable and self-healing with excellent rheological behavior. • Controlled curcumin release by modulating the network structure of hydrogels. Controlling bioactive ingredients release by modulating the 3D network structure of cross-linked hydrogels is important for functional food development. Hereby, oxidized sodium alginate (OSA) with varying aldehyde contents was formed by periodate oxidation of sodium alginate (SA) with different β- d -mannuronic acid (M) and α- l -guluronic acid (G) ratios (M/G = 1:2, 1:1, and 2:1) and its structure was characterized. Moreover, hydrogels were prepared via Schiff base and electrostatic interactions between quaternized chitosan (QCS) and OSA. The properties of hydrogels such as microstructure, thermal stability, swelling and controlled release were investigated. The results showed that OSA with M/G = 1:2 had the highest content of aldehyde groups, and the hydrogel formed by it and QCS had higher thermal stability and a denser network structure with the lowest equilibrium swelling rate, which could better control the release of curcumin. Additionally, it had good self-healing and can recover rapidly after the rupture of its network structure. [ABSTRACT FROM AUTHOR]

The use of enzyme-assisted aqueous extraction to extract soybean oil will produce soy protein hydrolysates (SPH) that have good antioxidant properties but are bitter and hygroscopic. To microencapsulate these hydrolysates, soy protein isolate/maltodextrin mixtures were used as the carrier. The effects of spray-drying and freeze-drying on the bitterness, hygroscopicity, and antioxidant properties were compared. The properties of different dried samples were compared using solubility, hygroscopicity, moisture content, water activity, flowability, and glass transition temperature (Tg). The results showed that the spray-drying was more effective than freeze-drying. Hygroscopicity was reduced to 18.2 g/100 g, and the Tg value was raised to 80.8°C. The morphology was analyzed using scanning electron microscopy, and the antioxidant properties of the samples were measured using the ABTS˙+ radical scavenging activity. The results showed that spray-dried SPH had more carrier masking, which weakened bitterness, reduced moisture absorption, and had no significant negative impact on its oxidation resistance, solubility, and flowability, and spray-drying after carrier encapsulation of SPH improved the recovery rate. [ABSTRACT FROM AUTHOR]

[Display omitted] • Complex formation of SPI with dextran dialdehyde (ODex) via Schiff base reaction. • A novel biopolymer-based nanoparticle delivery system for curcumin was developed. • The thermal and storage stability of nanocomplex was improved by ODex. • The nanocomplex has excellent antioxidant properties. • Controlled release properties of curcumin improved by ODex. Dextran dialdehyde (ODex) was added to a nanocomplex of soy protein isolate (SPI)-curcumin (Cur) to improve its stability and achieve controlled release of Cur. The SPI-to-ODex mass ratio was optimized to achieve excellent properties and stability. Interactions between various components were confirmed by spectroscopic analysis, and the effect of ODex on the stability and bioactivity of SPI-Cur colloids was discussed. ODex was found to be crosslinked with SPI via the Schiff base reaction, which increased the ζ-potential and improved the surface hydrophobicity of nanocomplexes. At a SPI-to-ODex mass ratio of 20:1, the nanocomplex had a smaller particle size (199.2 nm), higher ζ-potential (−45.48 mV), and higher encapsulation efficiency (96.25%). Furthermore, adding ODex changed the network structure and effectively improved the thermal and storage stability of Cur as well as its antioxidant properties. Moreover, controlled release of Cur was observed during simulated digestion in the gastrointestinal environment. [ABSTRACT FROM AUTHOR]

• Various interfacial structures were observed in the emulsions. • The SPs–TS mixtures displayed synergistic effects in interfacial tension decays. • TS as the outer layer improved the oxidative stability of the emulsion. • TS not only fills the interfacial gaps but also adsorbs on the particle surfaces. • TS inhibited the release of free fatty acids during emulsion digestion. Herein, the effects of the concentration (0.1%–1.0%, w/v) and addition sequence of tea saponin (TS) on the physical stability, oxidative stability, rheological properties, and in vitro digestion of the emulsions stabilized by heat-induced soy protein isolate nanoparticles (SPs) were investigated. The results revealed that the concentration and addition sequence of TS have significant impact on the microstructure, stability, rheological properties, and in vitro digestion of the emulsions. TS was shown to not only fill the interfacial gaps but also adsorb on the particle surfaces, contributing to interfacial wettability. With increasing TS concentration, interfacial tension decay is clearly observed. Further, TS endows the droplets with electrostatic repulsion and steric resistance, preventing their flocculation, coalescence, and oxidation. Finally, in vitro digestion experiments demonstrated that the presence of TS delayed the lipid digestion of the emulsions. [ABSTRACT FROM AUTHOR]

AbstractOil bodies (OBs) function as organelles that store lipids in plant seeds. An oil body (OB) is encased by a membrane composed of proteins (e.g., oleosins, caleosins, and steroleosins) and a phospholipid monolayer. The distinctive protein-phospholipid membrane architecture of OBs imparts exceptional stability even in extreme environments, thereby sparking increasing interest in their structure and properties. However, a comprehensive understanding of the structure-activity relationships determining the stability and properties of oil bodies requires a more profound exploration of the associated membrane proteins, an aspect that remains relatively unexplored. In this review, we aim to summarize and discuss the structural attributes, biological functions, and properties of OB membrane proteins. From a commercial perspective, an in-depth understanding of the structural and functional properties of OBs is important for the expansion of their applications by producing artificial oil bodies (AOB). Besides exploring their structural intricacies, we describe various methods that are used for purifying and isolating OB membrane proteins. These insights may provide a foundational framework for the practical utilization of OB membrane proteins in diverse applications within the realm of AOB technology, including biological and probiotic delivery, protein purification, enzyme immobilization, astringency detection, and antibody production. [ABSTRACT FROM AUTHOR]