Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions

2016 ◽  
Vol 59 ◽  
pp. 2-8 ◽  
Author(s):  
Masoud Najaf Najafi ◽  
Vahideh Hosaini ◽  
Ali Mohammadi-Sani ◽  
Arash Koocheki
Keyword(s):  
Whey Protein ◽  
Physical Stability ◽  
Flow Properties ◽  
Submicron Emulsions ◽  
Seed Gum

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

Polymers ◽  
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.

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

scholarly journals Properties of partially denatured whey protein products 2: Solution flow properties

2016 ◽  
Vol 56 ◽  
pp. 218-226 ◽  
Author(s):  
Zhuo Zhang ◽  
Valeria Arrighi ◽  
Lydia Campbell ◽  
Julien Lonchamp ◽  
Stephen R. Euston
Keyword(s):  
Whey Protein ◽  
Flow Properties ◽  
Solution Flow

scholarly journals DEVELOPMENT OF MICROEMULSION AND WATER/OIL/WATER MULTIPLE EMULSION CONTAINING BETA-ARBUTIN, LACTIC ACID, AND SODIUM ASCORBYL PHOSPHATE

2020 ◽  
pp. 212-220
Author(s):  
SILVIA SURINI ◽  
NUR MPN NEGORO
Keyword(s):  
Lactic Acid ◽  
Droplet Size ◽  
Physical Stability ◽  
Continuous Phase ◽  
Stability Studies ◽  
Flow Properties ◽  
Multiple Emulsion ◽  
Multiple Emulsions ◽  
Whitening Agent ◽  
Oil Water

Objective: In addition to lactic acid and sodium ascorbyl phosphate, which have whitening effects, beta-arbutin is a safe whitening agent for skin.Combining these three substances should reduce the concentration of each one in a formula and achieve an optimal whitening effect. In this study,microemulsions and water/oil/water (W/O/W) multiple emulsions were applied to produce a formula containing these whitening agents.Methods: All the active ingredients were formulated into microemulsions and W/O/W multiple emulsions with different concentrations of Tween 80and Span 80 as emulsifiers to obtain a stable formula. Twelve-week physical stability studies were performed for every formula at low (4±2°C), room(28±2°C), and high (40±2°C) temperatures.Results: The produced microemulsions were transparent with a mean droplet size of 15.50 nm. In addition, the W/O/W multiple emulsions containeddroplets within droplets, which were dispersed in a continuous phase with an inner droplet size of 0.15 μm and an outer droplet size of 0.37 μm. TheW/O/W multiple emulsions showed pseudoplastic thixotropic flow properties. Furthermore, the microemulsions were stable at low (4±2°C) androom (28±2°C) temperatures, while the W/O/W multiple emulsions were stable at room (28±2°C) and high (40±2°C) temperatures.Conclusion: It was concluded that the combination of beta-arbutin, lactic acid, and sodium ascorbyl phosphate was suitable for formulating intomicroemulsions as well as W/O/W multiple emulsions as whitening cosmetic products.

Sign in / Sign up

Export Citation Format

Share Document