Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

Sarkar, Anwesha; Goh, Kelvin K.T.; Singh, Harjinder

doi:10.1016/j.foodhyd.2008.09.008

Cited by 296 publications

(197 citation statements)

References 41 publications

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“…van der Waals hydrophobic forces), leading to droplet aggregation. Such -salt-induced first reported by Sarkar et al; 14 later, another study 24 supported this finding, showing a similar range of charge reduction ( -potential = 28.4 mV) for lactoferrinstabilized lipid droplets in an in vitro oral environment. However, such effects were not observed in the negatively charged -lgstabilized emulsion.…”

Section: Charge Screening or Ion Binding Effectssupporting

confidence: 69%

“…Therefore, it would be expected that, when a food emulsion enters the mouth, the initial microstructure might not be retained because of possible colloidal interactions with saliva and such changes might influence sensory perception. 3,10,11,14,15 Fig . 3 summarizes the different degrees and types of flocculation, which are W electrostatic interactions, depending on the net charge of the emulsion droplets and the presence of other ionic molecules in the saliva, as well as by droplet coalescence, induced by shear, surface, air or saliva.…”

Section: Figmentioning

confidence: 99%

“…by mixing the emulsion with saliva (human or simulated saliva), have recently been well investigated. 14,26,27,30,35 Consensus that bridging flocculation occurs in positively charged emulsions in the oral environment because of the presence of mucins in saliva has now been reached. Mucins generally account for 10 25% of the total salivary protein, with molecular weights ranging from 0.5 to 20 × 10 3 kDa.…”

Section: Bridging Flocculationmentioning

confidence: 99%

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Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective. The review deals mainly with the microstructural changes in emulsions and emulsion gels during oral processing at a colloidal length scale, with the key emphasis being on the role of electrostatic interactions, enzymatic modifications and surfaceinduced phenomena. Knowledge of these complex interactions between the emulsion droplets and the oral components, such as salivary proteins, enzymes and oral shear, might be the key to understanding the oral behaviour and sensory perception of food emulsions. Gainging insights on the interplay between interfacial engineering, oral breakdown and sensory response can serve as a reference in the designing of low fat products with a full fat sensation. Finally, the review also includes a small section on mixed hydrocolloid gel structuring, targeting populations with special oral processing needs. The combination of microstructural approaches and our understanding of the fate of structure during oral processing can help us to design new products with novel sensorial and/or textural attributes.

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Section: Charge Screening or Ion Binding Effectssupporting

confidence: 69%

Section: Figmentioning

confidence: 99%

Section: Bridging Flocculationmentioning

confidence: 99%

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Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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“…More specifically, LF has antibacterial, antiviral and anti-inflammatory activity, underlining that the protein is an important part of the immune system [2]. LF is also interesting from a technical perspective, for instance, cationic protein-stabilized emulsions have been prepared of the protein and LF is known to be a fouling component of contact lenses [3,4]. LF has also received attention as a nutritional additive in milk formulas [5].…”

Section: Mainmentioning

confidence: 99%

Molecular evidence of stereo-specific lactoferrin dimers in solution

Persson

Lund

Forsman

et al. 2010

Biophysical Chemistry

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“…Saliva also contains the enzyme α-amylase (EC 3.2.1.1) but not lingual lipase as is often quoted. There is general interest in the importance of mucin in saliva (Sarkar et al 2009 ) and much debate about whether it is important to add it or not. There are two types of mucin secreted into saliva MUC5B and MUC7 although there is none in parotid saliva.…”

Section: The Oral Phasementioning

confidence: 99%

InfoGest Consensus Method

Mackie

Rigby

2015

The Impact of Food Bioactives on Health

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This section describes the consensus static digestion method developed within the COST Action InfoGest. Simulated gastro-intestinal digestion is widely employed in many fi elds of food and nutritional research. Various different digestion models have been proposed, which often impedes the possibility of comparing results across research teams. For example, a large variety of enzymes from different sources such as porcine, rabbit or human have been used and these differ in their activity and characterization. Differences in pH, mineral composition and digestion time that alter enzyme activity and other phenomena may also signifi cantly alter results. Other parameters such as the presence of phospholipids, specifi c enzymes such as gastric lipase and digestive emulsifi ers, etc. have also been discussed at length. In this section, a general standardised and practical static digestion method is given, based on physiologically relevant conditions that can be applied for various endpoints. A framework of parameters for the oral, gastric and small intestinal digestion is outlined and their relevance discussed in relation to available in vivo data and enzymes. Detailed, line-by-line guidance recommendations and justifi cations are given but also limitations of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

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Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

Cited by 296 publications

References 41 publications

Oral processing of emulsion systems from a colloidal perspective

Oral processing of emulsion systems from a colloidal perspective

Molecular evidence of stereo-specific lactoferrin dimers in solution

InfoGest Consensus Method

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