Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing

Protein-stabilized emulsions tend to be susceptible to droplet aggregation in the presence of high ionic strengths or when exposed to acidic gastric conditions due to a reduction of the electrostatic repulsion between the protein-coated droplets. Previously, we found that incorporating cinnamaldehyde into the oil phase improved the resistance of whey protein isolate (WPI)-stabilized emulsions against aggregation induced by NaCl, KCl and CaCl2. In the current study, we aimed to establish the impact of cinnamaldehyde on the tolerance of WPI-stabilized emulsions to high salt levels during food processing and to gastric conditions. In the absence of cinnamaldehyde, the addition of high levels of monovalent ions (NaCl and KCl) to WPI-emulsions cause appreciable droplet aggregation, with the particle sizes increasing from 150 nm to 413 nm and 906 nm in the presence of NaCl and KCl, respectively. In contrast, in the presence of 30% cinnamaldehyde in the oil phase, the WPI-emulsions remained stable to aggregation and the particle size of emulsions kept within 200 nm over a wide range of salt concentrations (0–2000 mM). Divalent counter-ions promoted droplet aggregation at lower concentrations (≤20 mM) than monovalent ones, which was attributed to ion-binding and ion-bridging effects, but the salt stability of the WPI emulsions was still improved after cinnamaldehyde addition. The incorporation of cinnamaldehyde into the oil phase also improved the resistance of the WPI-coated oil droplets to aggregation in simulated gastric fluids (pH 3.1–3.3). This study provides a novel way of improving the resistance of whey-protein-stabilized emulsions to aggregation at high ionic strengths or under gastric conditions.

Investigation of the effect of nanoemulsions in encapsulation of food ingredients, supplement and increasing their stability: a review article

Emulsions with a nanoparticle diameter are called nanoemulsions. Nanoemulsions actually refer to dispersed systems of different liquids. Nanoemulsions contain oil, water, and an emulsifier. Nanoemulsions have more prominent properties (they are more stable against droplet aggregation and biphasic) than emulsions. Due to these properties, it is more appropriate to use them in some foods and supplements. Also, the advantages of this method and the use of food-grade compounds in their preparation is a safe and appropriate method for the production of encapsulated food compounds and supplements. Nanoemulsions can be used in different fields of food technology and food supplements by increasing bioavailability, release control and preservation of compounds. The activity of some food ingredients and supplements such as vitamins, enzymes, synthetic and natural antioxidants, colors, synthetic and natural antibacterial, etc. can be maintained by using nanoemulsions for a longer period of time. Therefore, in this article, we have tried to examine various aspects of nanoemulsions, including existing preparation techniques and their various applications in food industry technology and food supplements.

Are Storm Characteristics the Same When Viewed Using Merged Surface Radars or a Merged Satellite Product?

High-resolution datasets offer the potential to improve our understanding of spatial and temporal precipitation patterns and storm structures. The goal of this study is to evaluate the similarities and differences of object-based storm characteristics as observed using space- or land-based sensors. The Method of Object-based Diagnostic Evaluation (MODE) Time Domain (MTD) is used to identify and track storm objects in two high-resolution merged datasets: the Integrated Multisatellite Retrievals for Global Precipitation Measurement (IMERG) final product V06B and gauge-corrected ground-radar-based Multi-Radar Multi-Sensor (MRMS) quantitative precipitation estimations. Characteristics associated with landfalling hurricanes were also examined as a separate category of storm. The results reveal that IMERG and MRMS agree reasonably well across many object-based storm characteristics. However, there are some discrepancies that are statistically significant. MRMS storms are more concentrated, with smaller areas and higher peak intensities, which implies higher flash flood risks associated with the storms. On the other hand, IMERG storms can travel longer distances with a higher volume of precipitation, which implies higher risk of riverine flooding. Agreement between the datasets is higher for faster-moving hurricanes in terms of the averaged intensity. Finally, MRMS indicates a higher average precipitation intensity during the hurricane’s lifetime. However, in non-hurricanes, the opposite result was observed. This is likely related to MRMS having higher resolution; monitoring the hurricanes from many viewing angles, leading to different signal saturation properties compared to IMERG; and/or the dominance of droplet aggregation effects over evaporation effects at lower altitudes.

Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations

This study aims to investigate the influence of casein and octenyl succinic anhydride modified starch (OSAS) combinations on the physical and oxidative stability of fish oil-in-water emulsions. The interaction between casein and OSAS was manifested in changes in protein structure and hydrogen-bonding interaction. Casein–OSAS combinations could effectively inhibit droplet aggregation at pH 4 and attenuate droplet growth at a high CaCl2 concentration of 0.2 mol/L, compared with casein as an emulsifier. Nanoemulsions stabilized by casein–OSAS combinations or casein showed better oxidative stability compared with OSAS-stabilized emulsions. Therefore, casein–OSAS combinations can improve some physical properties of protein-based emulsions and oxidative stability of modified starch-based emulsions, suggesting protein-modified starch combinations are more promising in the emulsion-based food industry compared to each of the two emulsifiers alone.