Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions

The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants′ safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W1/O/W2) emulsions were used as protective carriers to improve color stability of a hydrophilic Sambucus nigra L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W1/O ratio of 40/60 (v/v). For the secondary emulsion, W1/O/W2, different (W1/O)/W2 ratios were tested with the 50/50 (v/v) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis.

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Formulasi dan Karakterisasi Sediaan Nanoemulgel Serbuk Lidah Buaya (Aloe Vera L.)

Pharmacon Jurnal Farmasi Indonesia ◽

10.23917/pharmacon.v16i1.8114 ◽

2019 ◽

Vol 16 (1) ◽

pp. 28-37

Author(s):

Teguh Imanto ◽

Roseh Prasetiawan ◽

Erindyah Retno Wikantyasning

Keyword(s):

Particle Size ◽

Zeta Potential ◽

Physical Properties ◽

Physical Stability ◽

Aloe Vera ◽

Tween 80 ◽

Gelling Agent ◽

Freeze Thaw ◽

Particle Size Analyzer ◽

Oil In Water

Aloe vera L. contains antiseptic saponins and anthraquinone complexes as antibacterial. This research was conducted to formulate aloe vera powder into nanoemulgel, characterize and test its physical properties, and to know the effect of gelling agent concentration (carbopol and chitosan) on nanoemulgel. Emulsion type used is oil in water (O / W) with surfactant tween 80 and co-surfactant propylene glycol. Nanoemulsion is characterized by percent of transmittance with UV-Vis spectrophotometer, also potential droplet and zeta size distribution with Particle Size Analyzer. Hydrogels consist of 4 combination formulas of carbopol 0.5%; 1%; 1.5%; 2% and 0.3% chitosan. The formula is tested for physical properties including organoleptic, pH, spreadability, adhesion, viscosity and stability with freeze thaw method. The results showed that the nanoemulsion droplet size was 65.05nm ± 13.49 with zeta potential of -0.1mV and the percent of transmittance above 98%. The result of physical properties of the four formulas shows that the different gelling agent concentration gives different physical properties of viscosity and spreadability. Overall, formula 3 has the best physical properties and physical stability compared to formula 1, 2 and 4.

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Emulsifying properties of Chinese quince seed gum in oil-in-water emulsions

LWT ◽

10.1016/j.lwt.2021.111560 ◽

2021 ◽

Vol 147 ◽

pp. 111560

Author(s):

Ye-Tong Yao ◽

Wen-Yue Wang ◽

Hua-Min Liu ◽

Li-Xia Hou ◽

Xue-De Wang

Keyword(s):

Emulsifying Properties ◽

Oil In Water ◽

Chinese Quince ◽

Seed Gum

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Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽

10.3390/polym13142301 ◽

2021 ◽

Vol 13 (14) ◽

pp. 2301

Author(s):

Man Zhang ◽

Bin Liang ◽

Hongjun He ◽

Changjian Ji ◽

Tingting Cui ◽

...

Keyword(s):

Oxidative Stability ◽

Whey Protein ◽

High Speed ◽

Xanthan Gum ◽

Physical Stability ◽

Theoretical Support ◽

Gel Particles ◽

Oil In Water ◽

The Stability ◽

The Impact

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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Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature

Food Hydrocolloids ◽

10.1016/j.foodhyd.2010.07.017 ◽

2011 ◽

Vol 25 (3) ◽

pp. 451-458 ◽

Cited By ~ 58

Author(s):

Seyed M.A. Razavi ◽

Hesam Taheri ◽

Lida A. Quinchia

Keyword(s):

Shear Flow ◽

Steady Shear ◽

Flow Properties ◽

Steady Shear Flow ◽

Seed Gum ◽

Salvia Macrosiphon

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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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