Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study

Javidi, Fatemeh; Razavi, Seyed Mohammad Ali; Amini, Alireza

doi:10.1016/j.foodhyd.2018.12.003

Cited by 59 publications

(34 citation statements)

References 45 publications

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“…Therefore, the effect of CSNC on this size parameter may be interpreted by two reasons: first, the higher viscosity of the continuous phase surrounding the oil droplets restricted their mobility, reduced their coalescence and thus, decreased their droplet size. In this regard, o/w emulsions with the higher concentration of CSNC showed higher values of complex viscosity . Additionally, LeCorre et al reported that apparent viscosity values of cornstarch nanocrystal suspensions enhanced from about 10 to about 1000 mPa.s with increasing concentration from 2.5 to 10%.…”

Section: Resultsmentioning

confidence: 95%

“…In addition, the presence of sulfate groups (0.21%) on the surface of the nanocrystals resulted in a negative zeta potential (−34.6 mV). Hence, the electrostatic repulsion between nanocrystals enhanced their ability to interact with water molecules and therefore to strengthen the gel‐like network . The ability of cornstarch nanocrystals to enhance apparent viscosity of watery dispersion and complex viscosity of o/w emulsion has also been reported by Lecorre et al and Javidi et al Although some researchers have optimized emulsion formulations, there is no available data concerning the optimization of fat replaced emulsion with starch nanocrystals.…”

Section: Introductionmentioning

confidence: 85%

“…Hence, the electrostatic repulsion between nanocrystals enhanced their ability to interact with water molecules and therefore to strengthen the gel-like network. [25] The ability of cornstarch nanocrystals to enhance apparent viscosity of watery dispersion and complex viscosity of o/w emulsion has also been reported by Lecorre et al [26] and Javidi et al [25] Although some researchers have optimized emulsion formulations, [27][28][29] there is no available data concerning the optimization of fat replaced emulsion with starch nanocrystals. So, response surface methodology (RSM) was applied in this research so that we managed to optimize the influence of fat reduction (25,50, and 75%) and CSNC concentration (10,12, and 14%) on droplet size and some rheological properties as responses.…”

Section: Introductionmentioning

confidence: 88%

“…The washed precipitate was dried, milled into a fine powder and stored in air‐tight containers before using it. The cornstarch nanocrystals have been characterized in our previous paper …”

Section: Methodsmentioning

confidence: 99%

“…In this regard, o/w emulsions with the higher concentration of CSNC showed higher values of complex viscosity. [25] Additionally, LeCorre et al [26] reported that apparent viscosity values of cornstarch nanocrystal suspensions enhanced from about 10 to about 1000 mPa.s with increasing concentration from 2.5 to 10%. The second reason would be associated with the enhancement of electrostatic repulsion between nanocrystals owing to the more negative sulfate groups at the surface of these particles.…”

Section: Droplet Size (D Av )mentioning

confidence: 99%

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Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer

Javidi

Razavi

Amini³

2019

Starch Stärke

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In this study, a face central composite design (FCCD) is applied to optimize the formulation of reduced fat o/w emulsions containing cornstarch nanocrystal (CSNC) as a novel fat replacer. Data analysis shows that independent variables including fat replacement levels (25, 50, and 75%) and CSNC concentration (10, 12, and 14%) significantly (p < 0.05) affect all responses. In this regard, increases in the levels of both fat replacement and CSNC decrease the droplet size and increase the values of yield stress, elastic modulus at 1 Hz, slope of tan delta at non‐linear viscoelastic region and degree of thixotropy, indicating a stronger gel network formed. Numerical optimization is used to determine the optimum formulation of the reduced‐fat emulsion based on properties of a full‐fat emulsion. This optimum point is estimated to be 47.80% of fat replacement and 11.99% of CSNC concentration. Closeness between the experimental and predicted values of the studied characteristics demonstrates the suitability of the corresponding models. Furthermore, the storage of full‐fat and optimum reduced‐fat emulsions at 4 °C for one month leads to an increase in droplet size from 144 to 496 nm and from 149 to 234 nm, respectively. However, no creaming is observed for each sample throughout the storage time.

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Section: Resultsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 88%

Section: Methodsmentioning

confidence: 99%

Section: Droplet Size (D Av )mentioning

confidence: 99%

See 3 more Smart Citations

Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer

Javidi

Razavi

Amini³

2019

Starch Stärke

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Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant

Roshandel

Zibaei

Abdolmaleki

2023

Food Science & Nutrition

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Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid‐based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, and 8%) as a natural preservative, whereas the second one was studying the effect of oleaster as different fat replacement (FR) levels (10%, 20%, 30%, and 40%) on the physicochemical, antioxidant, and the rheological properties and stability of reduced‐fat mayonnaise samples. Given results showed that with increasing the oleaster concentration, the antioxidant property increased significantly. The peroxide value after 60 days of storage for the 30% FR 8 was 2.01%, compared to the control sample without antioxidant and with TBHQ, which were 10% and 2.68%, respectively. The highest stability index (100%) was observed in the 30% FR and 40% FR samples. In terms of rheological characteristics, the 30% FR 8 oleaster showed the highest viscosity and the lowest frequency dependency. It can be concluded that oleaster has a high potential to be used in the formulation of low‐fat mayonnaise as a fat replacer.

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Physicochemical studies of nanocrystals of starches from two rice (Oryza sativa L.) types and their characteristics using various modern instrument techniques

et al. 2020

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BACKGROUNDStarch nanocrystals have received considerable attention, due to their biodegradability, nontoxicity and renewable and abundant sources. The objective of this research is to compare the morphology, physicochemical characteristics and rheological properties of native (NSNC) and waxy rice starch nanocrystals (WSNC).RESULTSBoth NSNC and WSNC exhibited a platelet‐like shape, and they tended to show square‐like platelet morphology with increasing initial amylopectin content. Compared to native starches, three weight loss stages of NSNC and WSNC in thermogravimetric analysis curves were observed, while the thermal depolymerization of NSNC started earlier than that of WSNC. The relative crystallinity of NSNC and WSNC was 38.6% and 48.3%, respectively, which were markedly higher than that of native starches. Fourier transform infrared spectra revealed that NSNC presented the highest ratio of 1045/1014 cm−1 bands among the tested samples, which was probably due to the re‐association of retrograded amylose to double‐helices structure in NSNC. Moreover, the introduction of sulfur atoms on the surface of NSNC and WSNC was confirmed from the results of X‐ray photoelectron spectroscopy. At 5% (w/v) and 10% (w/v) concentration levels, all SNC suspensions exhibited a shear‐thinning behavior as the shear rate increased from 0.1 to 100 s−1.CONCLUSIONSStarch nanocrystals obtained from native and waxy rice starch can be potentially used as reinforcement in biodegradable nanocomposites for packaging, fat replacers, thickening agents and emulsion stabilizers. © 2020 Society of Chemical Industry

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Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study

Cited by 59 publications

References 45 publications

Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer

Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer

Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant

Physicochemical studies of nanocrystals of starches from two rice (Oryza sativa L.) types and their characteristics using various modern instrument techniques

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