Emulsifying Properties of Tremella Fuciformis: A Novel Promising Food Emulsifier

2019 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Jian Zhang ◽  
Ya-Kun Zhang ◽  
Yong Liu ◽  
Jun-Hui Wang
Keyword(s):  
Zeta Potential ◽  
Droplet Size ◽  
Food Industry ◽  
Gum Arabic ◽  
Emulsifying Properties ◽  
Freeze Thaw ◽  
Tremella Fuciformis ◽  
Oil In Water ◽  
Purple Sweet Potato ◽  
Potential Test

AbstractIn this paper, the emulsifying properties of Tremella fuciformis (TFS) were assessed in comparison with lotus seed (LTS), purple sweet potato (PSPP) and gum arabic (GA) in oil-in-water (O/W) emulsions. Emulsifying properties were evaluated in terms of the emulsifying activity (EA), emulsifying stability, mean droplet size, zeta potential, shear viscosity and freeze-thaw stability of their emulsions. The results revealed that TFS exhibited excellent EA and best emulsifying stability (100 %) after 21 days at 21 °C. When exposure to 100 °C for 20 min, TFS emulsions showed reduced in droplet size, which was superior as compared to LTS, PSPP, and GA. In zeta-potential test, TFS was proved to be more suitable emulsifier as compared with LTS and GA as it had a comparatively larger magnitude. TFS emulsions showed the smallest droplet size at pH 10.0 followed by pH 3.0 and pH 6.5. Non-Newtonian shear-thinning behavior of all four samples remained same at 4.0 % concentration while the apparent viscosity of TFS was the highest among all. The cream index of 4.0 % TFS was also the highest at freeze-thaw cycles. Therefore, the TFS could be used as emulsifier and thickener in food industry.

scholarly journals Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 759
Author(s):  
Bo Wang ◽  
Haiyan Tian ◽  
Dong Xiang
Keyword(s):  
Zeta Potential ◽  
Propylene Glycol ◽  
Apparent Viscosity ◽  
Physical Stability ◽  
Gum Arabic ◽  
Dendrobium Officinale ◽  
Average Particle ◽  
Interfacial Activity ◽  
Oil In Water ◽  
Propylene Glycol Alginate

Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

2021 ◽  
Author(s):  
Hekai Zhao ◽  
Shengnan Wang ◽  
Guilan Zhao ◽  
Yangyang Li ◽  
Xiulin Liu ◽  
...  
Keyword(s):  
Ir Spectroscopy ◽  
Zeta Potential ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Oil In Water ◽  
Ft Ir ◽  
Ft Ir Spectroscopy

Non-covalent complexes (SPIF/SSPS) between soy protein isolate fibrils (SPIF) and soy soluble polysaccharides (SSPS) were fabricated and used to stabilize oil-in-water (O/W) emulsions. FT-IR spectroscopy and zeta potential results demonstrated...

scholarly journals Characteristics of soy protein isolate/gum arabic-stabilized oil-in-water emulsions: influence of different preparation routes and pH

RSC Advances ◽  
2017 ◽  
Vol 7 (51) ◽  
pp. 31875-31885 ◽  
Author(s):  
Xiangzhen Kong ◽  
Cong Jia ◽  
Caimeng Zhang ◽  
Yufei Hua ◽  
Yeming Chen
Keyword(s):  
Droplet Size ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Ph Adjustment ◽  
Oil In Water

pH adjustment before or after homogenization with oil greatly influenced the droplet size and emulsifying stability of emulsions.

scholarly journals Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1819
Author(s):  
Hu Zhuang ◽  
Shang Chu ◽  
Ping Wang ◽  
Bin Zhou ◽  
Lingyu Han ◽  
...  
Keyword(s):  
Food Industry ◽  
Emulsion Stability ◽  
Emulsifying Properties ◽  
Emulsion Droplet ◽  
Pomegranate Peel ◽  
Plant Polysaccharide ◽  
Freeze Thaw ◽  
Oil Water ◽  
Emulsion Particle ◽  
Natural Emulsifier

Pomegranate peel pectin is an important acidic anionic plant polysaccharide which can be used as a natural emulsifier. In order to study its emulsifying properties, this paper systematically analyses pomegranate peel pectin samples from Chinese Xinjiang, Sichuan and Yunnan provinces, through rheometer, interfacial rheometer, Zetasizer Nano-ZS and mastersizer. It is shown that pomegranate peel pectin can effectively reduce the oil-water interfacial tension, reaching an emulsion droplet size of only 0.507 μm, 0.669 μm and 0.569 μm, respectively, while the pectin concentration is 1.5% and the oil phase (MCT) is 10%. It has also shown that the extreme conditions of pH and ion strength can not significantly change its emulsion stability. However, freeze-thaw cycles can cause the pomegranate peel pectin emulsion to become less stable. Furthermore, the effects of decolourization, protein removal and dialysis on the emulsifying properties of pomegranate peel pectin are investigated using mastersizer rheometer and interfacial rheometer. It is found that the protein and pigment in pomegranate peel pectin have little effect on its emulsifying properties, while the results from dialyzed pectin show that the small molecule substances can reduce the emulsion particle size and increase the emulsion stability. The research outcomes of this study provide technical support for the further application of pomegranate peel pectin in the food industry.

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

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.

scholarly journals Self Nano-Emulsifying Drug Delivery System (SNEDDS) of Curcuma Mangga Val. Essential Oil and The Stability Study

2020 ◽  
pp. 238-243
Author(s):  
Retno Sunarminingsih Sudibyo ◽  
Lukman Mahdi ◽  
Ronny Martien
Keyword(s):  
Drug Delivery ◽  
Particle Size ◽  
Essential Oil ◽  
Zeta Potential ◽  
Drug Delivery System ◽  
Droplet Size ◽  
Delivery System ◽  
Stability Study ◽  
Freeze Thaw ◽  
Lattice Design

Essential oil of Curcuma mangga Val. has been reported to have cytotoxic effect against cancer cell lines. But this oil is unstable in dispensing so that a self nano-emulsifying drug delivery system (SNEDDS) of the oil was conducted to solve the problem and improve its potency. In the study, optimization, verification, characterization, and stability test of the SNEDDS formula were carried out respectively by simplex lattice design (SLD) on Design Expert ver. 10 software, droplet size and Zeta potential determinations using particle size analyzer (PSA) instrument, as well as heating-cooling and freeze-thaw methods. The best SNEDDS formula resulted was Miglyol : Tween 80 : PEG 400 = 16.034% : 68.380% : 15.586%; with transmittance of 84.47 + 1.05%, droplet size of 15.75 nm, zeta potential of -8.54 mV, polydispersity index (PDI) of 0.188, emulsifying time of 49.67 + 1.7 seconds in distilled water, 24.33 + 4.19 seconds in artificial gastric fluid and 21.33 + 2.87 seconds in artificial intestine fluid. After a freeze-thaw test there was no change on the emulsion’s clarity, color, smell, as well as no separation, which means that the formula was stable thermodynamically. The optimum SNEDDS formula resulted has small particle size, better emulsifying time in artificial gastric and intestine fluids, as well as better thermodynamic stability, which in turn will improve the cytotoxic activity of the Curcuma mangga Val. rhizome oil toward cancer cells.

Impact of Viscosity and Refractive Index on Droplet Size and Zeta Potential of Model O/W and W/O Nanoemulsion

2013 ◽  
Vol 9 (2) ◽  
pp. 248-253 ◽  
Author(s):  
Faiyaz Shakeel ◽  
Nazrul Haq ◽  
Mohd Ali ◽  
Fars K. Alanazi ◽  
Ibrahim A. Alsarra
Keyword(s):  
Refractive Index ◽  
Zeta Potential ◽  
Droplet Size
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