Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

Abstract

Sodium caseinate (CAS) and commercial sodium alginate (CA), long chain modified alginate (LCMA) or short chain modified alginate (SCMA) were used in combination for emulsifying and stabilizing high fat (50-70%) fish oil-in-water emulsions. Physical (creaming, droplet size, viscosity and protein determination) and oxidative (primary and secondary oxidation products) stabilities of the emulsions were studied during 12 days of storage. Creaming stability was higher for emulsions produced with alginates and CAS compared to emulsions prepared with only CAS. Combined use of CAS + LCMA performed better in terms of physical stability compared to emulsions produced with only CAS. However, the oxidative stability of this emulsion was inferior probably due to the presence of an unsaturated carbon chain in LCMA structure. CAS + SCMA emulsions not only showed better physical stability such as smaller droplet size, lower creaming and higher viscosity, but also had an improved oxidative stability than emulsions produced with only CAS.

Enhanced oral bioavailability and bioefficacy of phloretin using mixed polymeric modified self‐nanoemulsions

“…Based on the results reported in Figure 6, we fund that the inter- size and higher viscosity (Yesiltas et al, 2018). Due to the long chain in the oil phase, the SNEs with higher apparent viscosity improved physically stable.…”

Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification

“…Anisidine value, which is the primary indicator depicting the formation of secondary oxidation products also showed the similar trend. This indicated the exposure of the unencapsulated HWO to atmospheric oxygen [45] . Amongst the formulations M2-M5, there was no significant difference (p > 0.05) in the formation of hydroperoxides between them during the course of storage until the final day of analysis.…”

Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water Emulsions

“…Same characteristics were also reported by Yesiltas et al for high fat oil-in-water emulsions stabilized with CAS and alginates. 32 Apparent viscosity of the samples showed that 60% replacement of the DATEM with modified DATEMs provided significantly less viscous emulsions. This was the case also for the emulsions which had 10% of its DATEM replaced by DATEM C14.…”

“…Secondary Oxidation Products: Dynamic Head Space GC-MS. Volatile secondary oxidation products were analyzed according to the method described by Yesiltas et al 32 Emulsion samples (approximately 4 g) were mixed with 2 mL of antifoam and 10 mL of distilled water in a 100 mL purge bottle. The bottle was heated in a water bath at 60 °C while purging with nitrogen (flow 150 mL/min, 30 min).…”