Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

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.

Download Full-text

Comparative analysis of polysaccharide properties and their effect on oxidative stability of food emulsions

Food processing industry ◽

10.52653/ppi.2021.11.11.013 ◽

2021 ◽

pp. 50-53

Author(s):

Варужан Амбарцумович Саркисян ◽

Юлия Владимировна Фролова ◽

Роман Владимирович Соболев ◽

Алла Алексеевна Кочеткова

Keyword(s):

Differential Scanning Calorimetry ◽

Comparative Analysis ◽

Oxidative Stability ◽

Potato Starch ◽

Locust Bean Gum ◽

Scanning Calorimetry ◽

Multivariate Statistical ◽

Food Ingredients ◽

Food Emulsions ◽

Locust Bean

Полисахариды являются многофункциональными пищевыми ингредиентами, применяемыми в различных типах пищевых продуктов. Особый интерес вызывает изучение роли полисахаридов в качестве потенциальных про- или антиоксидантов в составе пищевых эмульсий. Основным недостатком традиционных способов оценки развития окислительных процессов в эмульсиях является необходимость предварительной экстракции жировой фазы, что может сопровождаться искажением реальных значений показателей окисления. В данной работе влияние полисахаридов на окислительную стабильность эмульсий изучено при помощи реактора окислительной устойчивости Oxitest, который позволяет проводить прямое измерение потребления кислорода в процессе окисления липидов, тем самым исключая необходимость экстракции и повышая достоверность полученных данных. Проведен сравнительный анализ 6 различных полисахаридов (альгинат натрия, i-каррагинан, камедь рожкового дерева, пектин амидированный, пектин высокоэтерифицированный, картофельный крахмал) в составе пищевых эмульсий. Методами ИК-Фурье спектроскопии и дифференциально-сканирующей калориметрии охарактеризованы состав и свойства исходных полисахаридов. Изучена вязкость 0,5%-ных растворов полисахаридов при помощи метода ротационной вискозиметрии. В результате проведенного анализа полисахаридов выявлены и охарактеризованы основные отличия в колебательных спектрах поглощения функциональных групп. Методом дифференциально-сканирующей калориметрии определены энтальпии теплового эффекта отделения влаги и начала термической деградации полисахаридов. Проведен многомерный статистический анализ полученных данных, выявивший основные закономерности между структурой и свойствами полисахаридов в составе эмульсий. Наибольшую окислительную стабильность проявили эмульсии на основе камеди рожкового дерева и амидированного пектина. Polysaccharides are multifunctional food ingredients used in various types of food products. The role of polysaccharides as potential pro- or antioxidants in food emulsions is of particular interest is. The main drawback of traditional methods for assessing the development of oxidative processes in emulsions is the need for preliminary extraction of the fat phase, which may be accompanied by a distortion of the real values of oxidation indices. In this work, the effect of polysaccharides on the oxidative stability of emulsions was studied using the Oxitest oxidative stability reactor, which allows the direct measurement of oxygen consumption during lipid oxidation, thereby eliminating the need for extraction and increasing the reliability of the obtained data. Comparative analysis of 6 different polysaccharides (sodium alginate, i-carrageenan, locust bean gum, amidated pectin, highly esterified pectin, potato starch) in food emulsions was performed. The composition and properties of the initial polysaccharides were characterized by FTIR spectroscopy and differential scanning calorimetry methods. The viscosity of 0.5% solutions of polysaccharides was studied using the rotary viscometry method. The analysis of polysaccharides revealed and characterized the main differences in the vibrational absorption spectra of functional groups. The enthalpies of the thermal effect of moisture separation and the beginning of thermal degradation of polysaccharides were determined by differential scanning calorimetry. A multivariate statistical analysis of the obtained data revealed the main relations between the structure and properties of polysaccharides in emulsions. Emulsions based on locust bean gum and amidized pectin exhibited the highest oxidative stability.

Download Full-text

Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2019.109893 ◽

2020 ◽

Vol 277 ◽

pp. 109893 ◽

Cited By ~ 1

Author(s):

Kristen Griffin ◽

Hanna Khouryieh

Keyword(s):

Fish Oil ◽

Whey Protein ◽

Electrostatic Interactions ◽

Oil In Water ◽

Locust Bean

Download Full-text

Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems

Food Hydrocolloids ◽

10.1016/j.foodhyd.2009.02.005 ◽

2009 ◽

Vol 23 (7) ◽

pp. 1734-1745 ◽

Cited By ~ 46

Author(s):

C. Rocha ◽

J.A. Teixeira ◽

L. Hilliou ◽

P. Sampaio ◽

M.P. Gonçalves

Keyword(s):

Whey Protein ◽

Structural Characterization ◽

Protein Hydrolysates ◽

Locust Bean Gum ◽

Whey Protein Hydrolysates ◽

Locust Bean ◽

Mixed Systems

Download Full-text

Impact of Whey Protein Emulsifiers on the Oxidative Stability of Salmon Oil-in-Water Emulsions

Journal of Agricultural and Food Chemistry ◽

10.1021/jf0203794 ◽

2003 ◽

Vol 51 (5) ◽

pp. 1435-1439 ◽

Cited By ~ 146

Author(s):

Min Hu ◽

D. Julian McClements ◽

Eric A. Decker

Keyword(s):

Oxidative Stability ◽

Whey Protein ◽

Oil In Water

Download Full-text

Effect of Pea Protein Isolate, Carboxymethyl Cellulose, Pectin and Their Interaction on Physicochemical and Oxidative Stability of Oil-in-Water Emulsions

Universiti Malaysia Terengganu Journal of Undergraduate Research ◽

10.46754/umtjur.v1i2.61 ◽

2019 ◽

Vol 1 (2) ◽

pp. 8-18

Author(s):

Ng Pei Qi ◽

Nor Hayati Ibrahim ◽

Azlin Shafrina Hasim

Keyword(s):

Physicochemical Properties ◽

Oxidative Stability ◽

Carboxymethyl Cellulose ◽

Protein Isolate ◽

Mixture Design ◽

Pea Protein ◽

Regression Modelling ◽

Oil In Water ◽

Interfacial Membrane ◽

Pea Protein Isolate

Biopolymer interaction in oil-in-water (o/w) emulsions has been demonstrated to positively modify the emulsion physicochemical properties which lead to desirable stability. The present work focused on the effect of pea protein isolate (PPI), pectin, carboxymethyl cellulose (CMC) and their interaction on physicochemical properties and oxidative stability of o/w emulsions using a mixture design approach. The emulsions were prepared with 40 % sunflower oil stabilized with 1 % of PPI, pectin and CMC, respectively, as well as their mixtures according to a simplex-centroid design (10 points). The pH values for all emulsions were within acidic condition (3.22 to 4.66) and increased significantly (p<0.05) as the PPI-CMC level increased. Regression modelling revealed that ternary mixture of PPI-pectin-CMC had the strongest significant (p<0.05) synergism on 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (85.06 to 91.17 %). Besides, interaction between PPI and CMC significantly (p<0.05) reduced the interfacial tension and at the same time thickened the interfacial membrane to provide the emulsion with desirable small droplet size (10.56 μm). This synergistic interaction effect also significantly (p<0.05) improved oxidative stability of the emulsion resulting in low total oxidation value (<7) due to decreased oxygen transportation rate across the thick interfacial membrane surrounding the emulsion droplets. Moreover, with high coefficients of determination (R2 > 96%) and insignificant lack of fit (p>0.05) of the fitted models, this study also proved that the mixture design with regression modelling was useful in elucidating PPI, CMC and pectin interactions and also able to empirically predict the responses to any blend of combination of the components.

Download Full-text