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

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.

Download Full-text

Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum

Foods ◽

10.3390/foods10040693 ◽

2021 ◽

Vol 10 (4) ◽

pp. 693

Author(s):

Rubén Llinares ◽

Pablo Ramírez ◽

José Antonio Carmona ◽

Luis Alfonso Trujillo-Cayado ◽

José Muñoz

Keyword(s):

Essential Oil ◽

Rheological Properties ◽

Xanthan Gum ◽

Mechanical Energy ◽

Physical Stability ◽

Processing Condition ◽

Oil In Water ◽

Mechanical Spectra ◽

The Stability ◽

Fennel Oil

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemulsions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.

Download Full-text

Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein

Food & Function ◽

10.1039/c8fo00182k ◽

2018 ◽

Vol 9 (9) ◽

pp. 4683-4694 ◽

Cited By ~ 3

Author(s):

Chanchan Sun ◽

Rui Liu ◽

Huanjing Sheng ◽

Ruijun Wang ◽

Zesheng Zhang ◽

...

Keyword(s):

Whey Protein ◽

Xanthan Gum ◽

Lipid Uptake ◽

Lipid Digestion ◽

Food Emulsions ◽

Oil In Water ◽

The Stability

Since lipid digestion is an interfacial process, food emulsions are increasingly being seen as a mechanism for controlling lipid uptake.

Download Full-text

Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability

Journal of Food Technology Research ◽

10.18488/journal.58.2021.82.40.49 ◽

2021 ◽

Vol 8 (2) ◽

pp. 40-49

Author(s):

Nazir Kizzie-Hayford ◽

Jerry Ampofo-Asiama ◽

Susann Zahn ◽

Doris Jaros ◽

Harald Rohm

Keyword(s):

Xanthan Gum ◽

Colloidal Stability ◽

Storage Temperature ◽

Physical Stability ◽

Sodium Caseinate ◽

Consumer Acceptance ◽

Consumer Acceptability ◽

Consumer Ratings ◽

The Stability ◽

The Impact

Tiger nut milk (TNM) shows limited colloidal stability, which affects consumer acceptability in many parts of the world where tiger nut is cultivated. In this study, addition of proteins and hydrocolloids was used for improving the stability, and the impact on physical properties and consumer acceptance is reported. Enriching TNM by 3 g/100 g sodium caseinate and 0.1 g/100 g xanthan gum successfully impeded creaming and serum formation and resulted in a decrease of the instability index from 0.408 ± 0.023 to 0.015 ± 0.00 after applying forced sedimentation at 3000 x g for 2 h. After TNM enrichment, the viscosity of TNM increased from 3.0 ± 0.10 mPa.s to 285 ± 18 mPa.s which remained stable at elevated storage temperature. Flash profiling of TNM resulted in emerging descriptors namely sweet, sediment, watery, raw. Hedonic assessment by 82 consumers showed that plain TNM had the lowest rating concerning particular sensory attributes and acceptance. Enrichment resulted in more viscous, sweet and thick TNM products, leading to higher consumer ratings of attributes and acceptability. Thus, enriching TNM by sodium caseinates and xanthan gum is promising for improving the dispersion stability and consumer acceptance.

Download Full-text

Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum

Food Hydrocolloids ◽

10.1016/j.foodhyd.2007.12.006 ◽

2009 ◽

Vol 23 (1) ◽

pp. 165-174 ◽

Cited By ~ 180

Author(s):

Changhui Sun ◽

Sundaram Gunasekaran

Keyword(s):

Whey Protein ◽

Xanthan Gum ◽

Protein Concentration ◽

Volume Fraction ◽

Protein Isolate ◽

Menhaden Oil ◽

Phase Volume ◽

Phase Volume Fraction ◽

Oil In Water ◽

The Stability

Download Full-text

Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins

Food & Function ◽

10.1039/c5fo01269d ◽

2016 ◽

Vol 7 (1) ◽

pp. 227-238 ◽

Cited By ~ 23

Author(s):

Nicola Caporaso ◽

Alessandro Genovese ◽

Róisín Burke ◽

Catherine Barry-Ryan ◽

Raffaele Sacchi

Keyword(s):

Oxidative Stability ◽

Olive Oil ◽

Whey Protein ◽

Xanthan Gum ◽

Whey Proteins ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Olive Mill Wastewater ◽

Oil In Water ◽

Olive Mill

Olive oil-in-water emulsions were formulated by adding phenolic extracts from olive mill wastewater, whey protein isolate and xanthan gum.

Download Full-text

Effects of pH and Electrolytes on Castor Oil Emulsions with Various Stabilisers Using Khaya senegalensis Gum as an Emulsifier

Advances in Pharmacological and Pharmaceutical Sciences ◽

10.1155/2021/7049332 ◽

2021 ◽

Vol 2021 ◽

pp. 1-11

Author(s):

Deryl Nii Okantey Kuevi ◽

Noble Kuntworbe ◽

Enoch Ayertey

Keyword(s):

Castor Oil ◽

Xanthan Gum ◽

Hydroxypropyl Methylcellulose ◽

Physical Stability ◽

Tween 80 ◽

Volume Data ◽

Emulsifying Property ◽

Khaya Senegalensis ◽

Effects Of Ph ◽

The Stability

Dispersed systems such as emulsions are easily destabilised during processing and storage since they are thermodynamically unstable systems. It is for this reason emulsifiers/stabilisers are frequently employed in pharmaceutical emulsion formulations to increase their short- and long-term kinetic stability. This current study seeks to investigate the potential emulsifying property of gums obtained from Khaya senegalensis (family: Meliaceae) trees. Gums were collected, authenticated, oven-dried, milled, filtered, and purified using 96% ethanol. The microbial quality of the gum was assessed following the BP (2013) specifications. The purified gum was free from some selected pathogenic microorganisms, rendering the gum safe for consumption. The emulsifying property was investigated by formulating emulsions using castor oil and employing the dry gum method. The ratios of oil-to-water-to-gum for the formulation of a stable emulsion were determined. The stability of the emulsion was evaluated, and an effort was made to improve the stability by incorporating Tween 80, hydroxypropyl methylcellulose, and xanthan gum. From the results, it can be inferred that Tween 80 (0.5%) was able to stabilise the emulsion. Addition of xanthan gum worsened the creaming. The effects of pH (4.0, 5.5, 7.2, 9.0, and 11.0) and electrolytes (0.1 M of NaCl, KCl, and CaCl2) on the physical stability of oil-in-water emulsions were studied during 12 weeks of storage. Percentage creaming volume and whether there was phase inversion were the criteria used as the evaluation parameter. From the percentage creaming volume data, emulsions formulated with both gums showed the lowest creaming volumes at pH of 7.2, followed by the acidic regions (pH 4.0, 5.5), with the basic regions (pH 9.0, 11.0) recording the highest creaming volumes. The effects of the various electrolytes at a constant concentration of 0.1 M on the o/w emulsions were found in this order NaCl < KCl < CaCl2. This study proves that Khaya senegalensis gum can successfully be employed as an emulsifying agent in pharmaceutical formulations.

Download Full-text