Colloidal zein particles at water-water interfaces

Chatsisvili, N.; Philipse, Albert P.; Loppinet, Benoît; Tromp, R. Hans

doi:10.1016/j.foodhyd.2016.10.036

Cited by 52 publications

(33 citation statements)

References 24 publications

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“…At that pH, the particle charge is zero, which leads to the aggregation of the particle dispersions. The particles become positively charged when the pH was reduced to 3 and negatively charged above the isoelectric point (Chatsisvili, Philipse, Loppinet, & Tromp, ). This statement is according to the recorded pH values during the measurement (ranging from 4.2 to 5.5).…”

Section: Resultsmentioning

confidence: 99%

Free and encapsulated orange essential oil into a β‐cyclodextrin inclusion complex and zein to delay fungal spoilage in cakes

Kringel

Silva

Biduski

et al. 2020

J Food Process Preserv

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This study investigated the in vitro antifungal activity of orange essential oil (OEO) against Aspergillus spp. and evaluated the activity of free and encapsulated OEO to delay fungal spoilage in cakes. The OEO was encapsulated into a zein and β‐cyclodextrin inclusion complex at three concentrations (2.5%, 5.0%, and 7.5% w/v) by anti‐solvent precipitation method and dried by electrospraying. The OEO inhibited the growth of all Aspergillus species tested. The minimal inhibitory concentration values of OEO were between 45.24 and 90.47 mg/ml and the minimal fungicidal concentration (MFC) values ranged from 45.24 to >180.95 mg/ml. Aspergillus terreus (MV 3529) was the most sensitive to OEO, followed by Aspergillus niger (MV 3531 M 1354), and Aspergillus fumigatus was the most resistant to OEO (MFC of ≥180.95 mg/ml). The OEO delayed the microbiological spoilage of cakes from 30 to 150 days, suggesting its use as a natural antifungal in bakery products. Practical applications Fungal contamination in bakery products generates economic losses to the baking industry and consumers’ dissatisfaction. The addition of chemical preservatives to the process can retard fungal deterioration and prevent this problem. However, consumers have been looking for friendlier and ecologically sustainable preservation techniques as alternatives to chemical additives. These alternatives include the utilization of essential oils (EOs), such as orange essential oil (OEO). Despite several studies stating the antifungal effect of EOs, very few reports the actual application in bakery products. These can be added to cake formulations in the free form or encapsulated into a zein and β‐cyclodextrin inclusion complex. In this study, the OEO delayed the microbiological spoilage of cakes from 30 to 150 days, showing that the OEO could be used as an alternative to chemical preservatives, aiming to extend the shelf life of bakery products.

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Section: Resultsmentioning

confidence: 99%

Free and encapsulated orange essential oil into a β‐cyclodextrin inclusion complex and zein to delay fungal spoilage in cakes

Kringel

Silva

Biduski

et al. 2020

J Food Process Preserv

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“…In addition to the above mentioned water continuous emulsions, other type of emulsions such as oil‐in‐glycerol, water‐in‐water, and water‐in‐oil emulsions have also been stabilized using zein particles . It should be noted that oil‐in‐glycerol emulsion gels with a high oil load (ϕ oil = 0.6) were stabilized by zein aggregates rather than particles.…”

Section: Emerging Application Of Functional and Engineered Food Colloidsmentioning

confidence: 99%

“…As these emulsions were prepared without the use of organic solvents (which are usually required for particle generation), they have a better potential for food applications . Zein particles as interface stabilizers in water‐in‐water emulsions were first tried in phase separating aqueous mixtures of fish gelatin–dextran by Chatsisvili et al They explained the interfacial accumulation of particles on the basis of particle–polymer interactions and concluded that the particle rich layer was formed at the interface due to the attractive interactions of zein particles with both polymers. Accumulated particle eventually form aggregates that prevent later stage of demixing leading to a dispersion of dextran droplets in gelatin rich phase.…”

Section: Emerging Application Of Functional and Engineered Food Colloidsmentioning

confidence: 99%

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Patel

2018

Adv Funct Materials

104

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Functional and engineered colloids fabricated from edible materials have recently gained a lot of interest for futuristic applications in the field of foods for purposes ranging from microstructure development to delivery of healthpromoting bioactives to manipulation of food-body interactions. This review tackles a very ambitious task of discussing the current understanding of functional colloids within the framework of foods. Physicochemical attributes of several novel complex colloids fabricated from natural, and often, underutilized edible materials are clearly and comprehensively reviewed in this paper. This review not only provides a scientific insight into the advances made in the field of colloid-based food structuring but also touches on the exciting future opportunities in this promising multidisciplinary field.

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“…Kinetically stable water/water (W/W) emulsions have been focus of great interest due to their strategic potential application in cosmetics [1] , foods [1][2][3] and biomedicine [4,5] . Originated from an aqueous binary polymeric system, W/W emulsions can be formed by completely biocompatible ingredients, such as proteins and polysaccharides [6] , and are ideal for the formulation of fat free food or for the encapsulation of sensitive ingredients, such as cells and proteins [5][6][7][8][9] . Several studies on the properties and applications of W/W emulsions have been reported in the literature [1][2][3][4][5][6][7][8][9] .…”

Section: Introductionmentioning

confidence: 99%

“…Because W/W emulsions are completely aqueous system, with extremely low interfacial tension and an ill-defined interface, they cannot be stabilized by conventional surfactants, as commonly occurs in water/oil (W/O) and oil/water (O/W) emulsions [1][2][3][4][5][6][7][8][9][10][11][12][13][14] . One of the notable mechanisms of stabilization is the Pickering method, in which a solid particle added to the system adsorbs at the droplet interface and provides a physical barrier against droplet coalescence [1][2][3][4][5][6][7][8][9][10][11][12][13][14] . Recent advances in the research of different substances to adsorb at interfaces between immiscible aqueous solutions have been reliably reported by Dickinson [14] .…”

Section: Introductionmentioning

confidence: 99%

Stabilization of gelatin and carboxymethylcellulose water-in-water emulsion by addition of whey protein

2019

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ObstractDue to their aqueous nature and biocompatibility, water/water emulsions are particularly advantageous in the production of low calorie functional food and bioactive carrier microparticles. The aim of this study was to investigate the stability of water/water emulsions formed by gelatin and carboxymethycelullose through the Pickering effect, by addition of whey protein particles. The effect of phase composition and pH on emulsion stability over 3 days of storage was studied and the emulsion properties were characterized. Finally, the effect of the addition of different concentrations of whey protein particles on the emulsion stability was investigated. The added protein particles contributed to reduce the rate of phase separation and higher protein concentration showed this effect more clearly. The time of complete phase separation increased 12 h after addition of 15% (w/w) protein. Emulsions at pH 5.5 with protein particles, however, showed lower stability than those at pH 7.5 without particles.

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Colloidal zein particles at water-water interfaces

Cited by 52 publications

References 24 publications

Free and encapsulated orange essential oil into a β‐cyclodextrin inclusion complex and zein to delay fungal spoilage in cakes

Free and encapsulated orange essential oil into a β‐cyclodextrin inclusion complex and zein to delay fungal spoilage in cakes

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Stabilization of gelatin and carboxymethylcellulose water-in-water emulsion by addition of whey protein

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