Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates

2020 ◽  
Vol 100 ◽  
pp. 105167 ◽  
Author(s):  
Qingyun Li ◽  
Jiabao Zheng ◽  
Ge Ge ◽  
Mouming Zhao ◽  
Weizheng Sun
Keyword(s):  
Co Oxidation ◽  
Soy Protein ◽  
Physical Stability ◽  
Water Emulsion ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Oil In Water ◽  
Oil In Water Emulsion

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

Foods ◽  
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.

scholarly journals The influence of xanthan andlambda-carrageenan on the creaming and flocculation of an oil-in-water emulsion containing soy protein

2002 ◽  
Vol 19 (4) ◽  
pp. 411-417 ◽  
Author(s):  
L.G. Santiago ◽  
R.J. Gonzalez ◽  
A. Fillery-Travis ◽  
M. Robins ◽  
A.G. Bonaldo ◽  
...  
Keyword(s):  
Soy Protein ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion

2015 ◽  
Vol 93 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Elhamalsadat Shekarforoush ◽  
Hamed Mirhosseini ◽  
Md Zaidul Islam Sarker ◽  
Sanja Kostadinović ◽  
Hasanah Mohd Ghazali ◽  
...  
Keyword(s):  
Soy Protein ◽  
Rheological Behavior ◽  
Aqueous System ◽  
Emulsifying Activity ◽  
Water Emulsion ◽  
Gum Karaya ◽  
Oil In Water ◽  
Oil In Water Emulsion

Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates

LWT ◽  
2019 ◽  
Vol 102 ◽  
pp. 122-130 ◽  
Author(s):  
Xiaodan Zang ◽  
Chonghui Yue ◽  
Mujun Liu ◽  
Huanyu Zheng ◽  
Xiufang Xia ◽  
...  
Keyword(s):  
Soy Protein ◽  
Protein Isolates ◽  
Freeze Thaw ◽  
Soy Protein Isolates ◽  
Oil In Water

scholarly journals An Evaluation of the Physicochemical Properties of Stabilized Oil-In-Water Emulsions Using Different Cationic Surfactant Blends for Potential Use in the Cosmetic Industry

Cosmetics ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 12 ◽  
Author(s):  
Pamela Agredo ◽  
Maria Rave ◽  
Juan Echeverri ◽  
Daniela Romero ◽  
Constain Salamanca
Keyword(s):  
Physicochemical Properties ◽  
Cationic Surfactants ◽  
Physical Stability ◽  
High Viscosity ◽  
Preparation Methods ◽  
Water Emulsion ◽  
Hydrophilic Lipophilic Balance ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Potential Use

One of the most complex problems in hair care formulations is the duality of the surfactants used. In this regard, such surfactants must be cationic so as to interact with the negatively charged cuticle surface of hair. However, these interdependencies typically lead to non-ideal values for the required hydrophilic–lipophilic balance (HLB) in the oil phase. This study was designed to evaluate the physicochemical properties of several oil-in-water emulsion prototypes for the potential use in hair conditioners. Here, a base formulation was utilized, incorporating binary mixtures of cationic surfactants in different proportions. The cationic surfactants employed were hydroxyethyl-behenamidopropyl-diammonium chloride, behentrimonium methosulphate, cetrimonium chloride, and (iv) Polyquaterniumpolyquaternium-70. The surfactants were evaluated for their capability to decrease the surface tension in an aqueous solution through contact angle measurements between the oily phase and the aqueous phase. The required HLB of the oil phase was also determined. The emulsification process was developed using standard preparation methods. For three months, the prototypes with high viscosity were packed in containers and stored in a stability chamber at accelerated conditions (40 ± 2 °C and 75 ± 5% RH). During this time, the size, size polydispersity, zeta potential, viscosity, rheological profile, and creaming index were all evaluated monthly. The results showed a slight change in the physical stability of the prototypes, where the droplet size increased moderately, however, did little to destabilize the formulations. This suggests that the mixtures of cationic surfactants used could be useful for technological developments in hair conditioning products.

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