The physical stability and digestibility of β-carotene in oil-in-water sodium caseinate nanoemulsion

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

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Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Foods ◽

10.3390/foods10030631 ◽

2021 ◽

Vol 10 (3) ◽

pp. 631

Author(s):

Zhang Juyang ◽

Bettina Wolf

Keyword(s):

Sugar Beet ◽

Storage Period ◽

Small Deformation ◽

Sodium Caseinate ◽

Ph Adjustment ◽

Potential Value ◽

Emulsifier System ◽

Oil In Water ◽

Droplet Sizes ◽

The Mean

Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.

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Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Foods ◽

10.3390/foods10061400 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1400

Author(s):

Chenshan Shi ◽

Miaomiao Liu ◽

Qinghua Ma ◽

Tiantian Zhao ◽

Lisong Liang ◽

...

Keyword(s):

Particle Size ◽

Physical Stability ◽

Test System ◽

Oxidation Products ◽

Hazelnut Oil ◽

Secondary Oxidation ◽

Antioxidant Additive ◽

Water Emulsion ◽

Oil In Water ◽

Oil In Water Emulsion

This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.

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Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum

Foods ◽

10.3390/foods10040693 ◽

2021 ◽

Vol 10 (4) ◽

pp. 693

Author(s):

Rubén Llinares ◽

Pablo Ramírez ◽

José Antonio Carmona ◽

Luis Alfonso Trujillo-Cayado ◽

José Muñoz

Keyword(s):

Essential Oil ◽

Rheological Properties ◽

Xanthan Gum ◽

Mechanical Energy ◽

Physical Stability ◽

Processing Condition ◽

Oil In Water ◽

Mechanical Spectra ◽

The Stability ◽

Fennel Oil

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemulsions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.

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Relationship between Interfacial Behaviour of Native and Denatured Soybean Isolates and Microstructure and Coalescence of Oil in Water Emulsions - Effect of Salt and Protein Concentration

Food Science and Technology International ◽

10.1177/1082013203040899 ◽

2003 ◽

Vol 9 (6) ◽

pp. 409-419 ◽

Cited By ~ 29

Author(s):

G. G. Palazolo ◽

F. E. Mitidieri ◽

J. R. Wagner

Keyword(s):

Protein Concentration ◽

Droplet Size Distribution ◽

Sodium Caseinate ◽

Surface Hydrophobicity ◽

Low Protein ◽

Interfacial Pressure ◽

Salt Addition ◽

Oil In Water ◽

Dissociation Degree ◽

Interfacial Behaviour

The capacity of both native (NSI) and denatured (DSI) soybean isolates to stabilise oil in water emulsions under controlled shear stress was evaluated. The effect of protein concentration, thermal treatment of proteins and salt addition were studied. Sodium caseinate (SC) was used as standard protein. Emulsions prepared with NSI and SC were stable against coalescence in the whole range of protein concentration (1-10 mg/mL) in spite of showing different interfacial behaviour. The interfacial pressure of DSI was higher than NSI, according to its high dissociation degree and aromatic surface hydrophobicity. However, the emulsions prepared with this sample were unstable in the whole range of bulk protein concentrations. When NaCl was added, higher coalescence was obtained with NSI and SC emulsions at low protein concentrations, and stabilisation was reached only by increasing protein concentrations. At high protein concentrations(>5 mg/mL), DSI emulsions were stable in presence of salt, due to the formation of rigid flocs resistant to agitation. Droplet size distribution, microstructure and flocculation tendency of droplets explained the differences in coalescence of NSI, DSI and SC emulsions.

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