Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m2, respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.

Differences In The Properties of Extracellular Polymeric Substances Responsible For PAH Degradation Isolated From Mycobacterium Gilvum SN12 Grown On Pyrene And Benzo[a]pyrenee

To evaluate the differences in the characteristics of extracellular polymeric substances (EPS) secreted by Mycobacterium gilvum SN12 (M.g. SN12) cultured on pyrene (Pyr) and benzo[a]pyrene (BaP) , heating method was used to extract EPS from M.g. SN12, and the composition, emulsifying activity and morphology of EPS extracts were investigated in this study. It was indicated that EPS extracts varied significantly with the addition of Pyr or BaP to the bacterial cultures. Concentration of proteins and carbohydrates, the main components of the EPS extracts, first increased and then decreased, with an increase in the concentration of Pyr (0–120 mg L-1) and BaP (0–120 mg L-1). A similar trend was observed for the emulsifying activity of the EPS extracts. EPS extracted from all cultures exhibited a compact structure with smooth surface, except EPS extracted from BaP-grown M.g. SN12, which exhibited a more fragile and softer surface. These findings suggest that Pyr and BaP had different influence on the properties of isolated EPS, providing insights into the mechanism underlying PAH biodegradation by some bacteria secreting EPS. To the best of our knowledge, this is the first report on the texture profile of EPS samples extracted from M.g. SN12 grown on PAHs.

Effect of Incorporation of Potash from Ficus carica Fruit Peel Waste into Potash (Nikkih) from Plantain Peel Waste as Emulsifiers on the Physico-Chemical, Functional Properties, and Acceptability of Yellow Achu Soup

Yellow Achu soup used to eat achu is an emulsion composed primarily of red palm oil and water stabilized by potash as an emulsifier, is regarded as one of the prestigious traditional foods in Cameroon. However, the yellow achu soup faces a problem of stability due to the inability of the potash from plantain peel alone, commonly called Nikkih, to emulsify and stabilize it. This study was therefore aimed at investigating the effect of incorporation of potash from Ficus carica fruit peel to potash from plantain peel, Nikkih, on the emulsification, emulsion stability, and acceptability of yellow achu soup. To this effect, ashes obtained from plantain peels and Ficus carica fruit peel were extracted with water to get their respective crude extracts, potash, with concentrations of 0.07g/ml or 1g/15ml. A mixture experimental design was used to mix different proportions of the plantain peels to Ficus carica fruit peel potash to get 7 samples of the emulsifier, ranging from 100:0, 80:20, 70:30, 60:40, 50:50, 30:70 0:100 denoted as IKM, KIM, MKI, IMK, MIK, KMI, and KKI respectively. The yellow achu soup obtained thereafter was prepared by mixing thoroughly 20ml of partially bleached palm oil, 10ml of emulsifier solution, and 70ml of water at 800C. The pH, emulsification index, foaming capacity, and foam stability of the resulting soup were analyzed followed by an evaluation of its acceptability. The pH of the mixture varied from 11.75 to 11.01, with a pH of 11.53 obtained for the plantain peel crude extract, IMK, and the lowest pH of 11.01 ± 0.01 obtained from the Ficus carica fruit peel ash extract, KKI. The highest alkalinity of 11.75 ± 0.02 for the mixture was obtained at a mixture ratio of 60:40 for sample IMK. The pH of the resulting yellow achu soup decreased as the incorporation ratio increased, with the highest pH of 11.49 using only the plantain crude extract, IKM, to the lowest pH of 10.58 using only the Ficus carica fruit peel ash extract, KKI. The foaming capacity of the yellow achu soup varied from 10.76 ± 2.78% representing the highest for sample IMK while the lowest value was 5.36 ± 0.18% using sample KIM. The foam stability varied from 11.89 ± 2.34% for sample IMK to 4.67 ± 0.79% for sample KIM. Sample MIK displayed the highest emulsifying activity with a value of 65.15±0.30% and 58.79±8.70% after 24 hrs and 48hrs respectively, while KIM had the lowest emulsifying activity of 34.21±0.54% after 24 hours and 34.17±0.23 after 48hours. Out of the ten panelists involved in the sensory evaluation, 50% generally accepted sample MIK, 20% accepted IMK and KMI while 10% preferred MKI. The incorporation of the Ficus carica fruit peel potash to Nikkih serves as a good strategy to improve on the functional properties and acceptability of yellow achu soup.

Characterization of Nanocomposite Casein-Chitosan with Addition TiO2 Toward Physical Stability, Emulsifying Activity Index, and Microstructure

The purpose of this research was to determine the characteristic of physical properties and emulsifying activity index with different concentrations (0%, 1%, 3%, and 5% (v/v)) on the viscosity, solubility, turbidity, emulsifying activity index, and microstructure. The experiment was designed by Completely Randomized Design (CRD). The data were analyzed by Analysis of Variance (ANOVA) and continued by the Least Significant Difference (LSD) test. The addition of TiO2 with different concentrations gave a highly significant difference characteristic on syneresis, viscosity, solubility, turbidity, and emulsifying activity index (P<0.01) and the addition of TiO2 with different concentrations show the different effect on protein casein and chitosan aggregate. The surface microstructure of nanocomposite casein-chitosan addition of TiO2 for low-level concentration TiO2. It can be presumed presence of TiO2 as a photocatalyst indicated increasing the syneresis, viscosity, solubility, turbidity, and emulsifying activity index.

Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours

Background: The effect of blend formation on emulsifying activity (EA) and emulsifying stability (ES) of some commonly used cereal and legume flours, using different oils, was studied. Methods: The blends of wheat flour (WF), refined wheat flour (RWF) and maize flour (MF) were prepared by mixing with equal proportions of chickpea flour (CPF) (1:1w/w) in a kitchen blender and analyzed for EA and ES using coconut, canola, corn, rapeseed and sunflower oils. Result: Statistically significant variations (p less than 0.05) were observed in the emulsifying properties of the flours and their blends. The blending of cereal flours with CPF showed mixed responses of variation in emulsifying properties from those of the respective pure flours. The EA of the blends was found to be increased from those of the pure WF and RWF but decreased from those of the pure MF and CPF with some exceptions. However, the ES of the blends was decreased from that of the pure WF and increased from those of the pure RWF, MF and CPF. The data would be a valuable contribution to the literature regarding the improvement of functional properties of cereal foods.

Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity

Emulsifiers are gradually evolving from synthetic molecules of petrochemical origin to biomolecules mainly due to health and environmental concerns. Peptides represent a type of biomolecules whose molecular structure is composed of a sequence of amino acids that can be easily tailored to have specific properties. However, the lack of knowledge about emulsifier behavior, structure–performance relationships, and the implementation of different design routes have limited the application of these peptides. Some computational and experimental approaches have tried to close this knowledge gap, but restrictions in understanding the fundamental phenomena and the limited property data availability have made the performance prediction for emulsifier peptides an area of intensive research. This study provides the concepts necessary to understand the emulsifying behavior of peptides. Additionally, a straightforward description is given of how the molecular structure and conditions of the system directly impact the peptides’ ability to stabilize emulsion droplets. Moreover, the routes to design and discover novel peptides with interfacial and emulsifying activity are also discussed, along with the strategies to address some of their major pitfalls and challenges. Finally, this contribution reviews methodologies to build and use data sets containing standard properties of emulsifying peptides by looking at successful applications in different fields.