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.

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 Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 44
Author(s):  
Nan Pan ◽  
Wei Wan ◽  
Xin Du ◽  
Baohua Kong ◽  
Qian Liu ◽  
...  
Keyword(s):  
Emulsion Stability ◽  
Protein Denaturation ◽  
Surface Hydrophobicity ◽  
Particle Sizes ◽  
Emulsifying Properties ◽  
Freeze Thaw ◽  
Emulsion Droplets ◽  
Pork Patties ◽  
Emulsifying Capacity ◽  
Chemical Groups

Herein, we discuss changes in the emulsifying properties of myofibrillar protein (MP) because of protein denaturation and aggregation from quick-frozen pork patties with multiple fat levels and freeze–thaw (F–T) cycles. Protein denaturation and aggregation were confirmed by the significantly increased surface hydrophobicity, turbidity, and particle size, as well as the significantly decreased solubility and absolute zeta potential, of MPs with increases in fat levels and F–T cycles (p < 0.05). After multiple F–T cycles, the emulsifying activity and emulsion stability indices of all samples were significantly reduced (p < 0.05). The emulsion droplets of MP increased in size, and their distributions were dense and irregular. The results demonstrated that protein denaturation and aggregation due to multiple F–T cycles and fat levels changed the distribution of surface chemical groups and particle sizes of protein, thus affecting the emulsifying properties.

scholarly journals The role vegetable proteins to stabilize emulsion: a mini review

2021 ◽  
Vol 924 (1) ◽  
pp. 012036
Author(s):  
L Isnaini ◽  
T Estiasih ◽  
S H Suseno ◽  
L A Lestari
Keyword(s):  
Food Industry ◽  
Emulsion Stability ◽  
Active Surface ◽  
Critical Aspect ◽  
Vegetable Proteins ◽  
Hydrophobic Amino Acids ◽  
Oil Water ◽  
The Right ◽  
Polypeptide Chains ◽  
Selection Of

Abstract The critical aspect in forming emulsion is the selection of the right emulsifier. Emulsifiers are facilitating emulsion formation and promoting emulsion stability. Protein is the emulsifier that is often found in the food industry, because it has an active surface containing a mixture of hydrophilic and hydrophobic amino acids along the polypeptide chains. Protein have emulsification properties due to their amphipathic properties (having hydrophobic and hydrophilic groups) are the properties of proteins as emulsification because these proteins are able to form a layer at the oil-water interface. However, protein-stabilized emulsions are sensitive to charge changes, and proteins tend to diffuse slowly towards the interface compared to emulsifiers with smaller molecular weight. The purpose of this literature review is to determine the ability of vegetable proteins to stabilize emulsions.

scholarly journals Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

2012 ◽  
Vol 36 (5) ◽  
pp. 543-550 ◽  
Author(s):  
Clitor Junior Fernandes de Souza ◽  
Edwin Elard Garcia Rojas
Keyword(s):  
Fatty Acid ◽  
Droplet Size ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Xanthan Gum ◽  
Emulsion Stability ◽  
Egg Yolk ◽  
Emulsifying Properties ◽  
Emulsifying Activity ◽  
Excellent Stability

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.

Oil/Water Emulsions Stabilized by Nanoparticles of Different Wettabilities

2018 ◽  
Vol 141 (2) ◽  
Author(s):  
Ilias Gavrielatos ◽  
Ramin Dabirian ◽  
Ram S. Mohan ◽  
Ovadia Shoham
Keyword(s):  
Particle Concentration ◽  
Emulsion Stability ◽  
State Of The Art ◽  
Water Emulsion ◽  
Dispersion Phase ◽  
Spherical Silica ◽  
Oil Water ◽  
Water Cut ◽  
Phase Water ◽  
Kinetics Of

A state-of-the-art, portable dispersion characterization rig (P-DCR) is used to investigate the effect of nanoparticles (NP) on oil-water emulsion formation and stabilization. Spherical silica NP of different wettabilities were used to investigate their effect on separation kinetics of solid stabilized emulsions in terms of solid particle concentration, wettability, initial dispersion phase, water-cut, and shearing time. The main findings of the study include the following: NP, even at concentrations as low as 0.005% or 0.01% (by weight), can significantly increase separation time of oil/water emulsions from a few minutes to several hours or even days. The P-DCR is recommended as an effective inline tool to measure emulsion stability in the field.

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