Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin

López‐Castejón, María Luisa; Espinosa, Sixto; Carrera, Cecilio

doi:10.1016/j.foodhyd.2018.08.024

Cited by 53 publications

(27 citation statements)

References 63 publications

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“…It is a polymer of fructose units linked with a terminal glucose unit at the end of the chain. It is referred as presenting functional activities, such as improvement of calcium bioavailability, and biological effects like anticytotoxic and immunomodulatory properties [ 25 , 26 ]. In addition, it behaves as a prebiotic, stimulating the activity of colon-beneficial microflora [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Lourenço

Moldão‐Martins

Alves

2020

Foods

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A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.

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Section: Introductionmentioning

confidence: 99%

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Lourenço

Moldão‐Martins

Alves

2020

Foods

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“…Authors determined that the dependency of structure development on time results from the time required for inulin gel development. Similarly, increasing of both moduli with the increase of inulin concentration was determined in the study of [29]. According to the authors, increase of the moduli values may be linked with the thickening properties of polysaccharides.…”

Section: International Journal Of Food Sciencementioning

confidence: 87%

“…Earlier studies [29] determined the increase of viscosity for emulsions with addition of inulin which according to authors could have stemmed from the increase of total solid content or the occurrence of interaction between oligosaccharide and polysaccharide. As stated by the authors, the change was gradual from 2.5 to 7.5%, and in the range between 7.5 and 10%, a rapid increase of viscosity was observed.…”

Section: Flow Behaviour Of Starch Gelmentioning

confidence: 99%

Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch

Witczak

Smółka

Stępień

et al. 2020

International Journal of Food Science

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The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests. It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their structure. With the increasing amount of inulin, an increase of viscous properties was becoming more apparent. Moreover, an irregular influence of inulin addition on the parameters of rheological characteristics was determined. Initially, the differences were minor, and the differences at the lowest addition were typically statistically insignificant, followed by strong increase with local restrictions to structural weakening.

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“…These data support that the interaction between factors was most beneficial for emulsion stability, considering that association of inulin and MCT or MCT and WPO reduced droplet size. On these cases, inulin and WPO acted as emulsifying agents, active substances that can be absorbed in the oil droplet surface to produce an interfacial layer, providing electrostatic and steric stabilization (López-Castejón et al, 2019;Sriprablom et al, 2019).…”

Section: Emulsion Stabilitymentioning

confidence: 99%

Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas

et al. 2020

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This study aimed to evaluate the impact on digestibility and physical properties of enteral formulas by the addition of variable ingredients. Eight formulas were designed by a simplex-centroid evaluating different concentrations of inulin, medium-chain triglycerides (MCT) and whey protein isolate (WPO). Dverall, the eight formulas developed presented mean values of 17.3% of protein, 62.3% of carbohydrates, 11.5% of lipids, a caloric value of 420 kcal/100 g, thus obtaining nutritionally adequate formulas. The emulsion stability of the suspended formulas was affected by all ingredients and the interactions between MCT -inulin, and MCT -WPO were effective in improving this parameter. Besides that, the use of inulin mostly affected the protein digestibility, according to the degree of hydrolysis and the peptide profile. The desirability function (d-value = 0.769) proposed a formulation containing 0.70% of inulin, 1.56% of MCT, and 1.73% of WPO. This proposed solution may improve enteral formulas because this has optimal emulsion stability and protein digestibility, which are essential characteristics for a product to be used by patients under special clinical conditions. Keywords: enteral formula; emulsion stability; in vitro gastrointestinal digestion; design of experiments.Practical Application: Stability and protein digestibility of enteral formulas were affected by ingredient replacement.

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Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin

Cited by 53 publications

References 63 publications

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch

Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas

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