Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH

Owens, Cory; Griffin, Kristen; Khouryieh, Hanna; Williams, Katherine M.

doi:10.1016/j.foodchem.2017.06.096

Cited by 72 publications

(41 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Interestingly, the mean droplet diameter ( d 32 ) increases as the NFC concentration in the emulsions increased (Figure A). This may be because the presence of the NFC increased the viscosity of the continuous phase, thereby lowering the homogenization efficiency (Chevalier & Bolzinger, ; Owens, Griffin, Khouryieh, & Williams, ). Previously, it has been reported that when the NFC concentration was increased from 0.05% to 0.70%, the apparent shear viscosity of NFC suspensions measured at a shear rate of 100/s and 25 °C significantly increased from 6.3 to 87.0 mPa (Winuprasith & Suphantharika, ).…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Mitbumrung

Suphantharika

McClements

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

Vitamin D3 was encapsulated in 10% wt soybean oil‐in‐water (O/W) Pickering emulsions stabilized by either nanofibrillated cellulose (NFC) or whey protein isolate (WPI) at 0.3%, 0.5%, and 0.7% w/w. The vitamin D3‐enriched emulsions were tested for their stability against temperature (30 °C to 90 °C), pH (2 to 8), and ionic strength (0 to 500 mM NaCl). The mean particle diameter (d32), ζ‐potential, and creaming stability of the oil droplets in the emulsions were measured, as well as their vitamin D3 encapsulation efficiency (EE). After preparation, the oil droplet size (d32) of the emulsions stabilized by NFC increased with increasing emulsifier concentration, whereas the droplet size of emulsions stabilized by WPI decreased. NFC provided good stability to the emulsions through a combination of steric and electrostatic repulsion. The EE of vitamin D3 increased with increasing emulsifier concentration. Heating or ionic strength did not significantly (P < 0.05) affect the emulsions properties and EE. On the other hand, the NFC‐stabilized emulsions were sensitive to highly acidic conditions (pH 2), with an increase in particle size and decrease in EE. The WPI‐stabilized emulsions aggregated around the isoelectric point of the adsorbed proteins (pI ≈ 4.8). Increasing NFC or WPI concentration improved the stability and EE of the emulsions against environmental stresses. NFC‐stabilized emulsions had good long‐term stability. The results show that NFC can be used as an effective emulsifier for creating vitamin‐enriched emulsions with good stability. Practical Application This study can be used to develop more effective encapsulation technologies for fat‐soluble vitamins in emulsion‐based food products. Encapsulation using nanofibrillated cellulose effectively protected the encapsulated vitamins against environmental stresses which occur in industrial food production (such as pH changes, salt addition, and thermal processing). Moreover, nanofibrillated cellulose extracted from mangosteen rind is a nature‐derived emulsifier that is environmental friendly.

show abstract

Section: Resultsmentioning

confidence: 99%

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Mitbumrung

Suphantharika

McClements

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…For instance, extensive bridging flocculation occurs because there is not enough polysaccharide present to completely cover the surfaces of all the droplets, or because the polysaccharide adsorbs too slowly so that the droplets collide with each other before they are fully covered. It has been reported that many polysaccharides can cause bridging flocculation in emulsions, including carrageenan (Perrechil & Cunha, 2013), fucoidan (Chang et al., 2016), octenyl succinic anhydride modified amylose (Ettelaie, Holmes, Chen, & Farshchi, 2016), pectin (Kartal, Unal, & Otles, 2017), propylene glycol alginate (Wei et al., 2018), and xanthan gum (Owens, Griffin, Khouryieh, & Williams, 2018).…”

Section: Impact Of Interfacial Characteristics On Emulsion Propertiesmentioning

confidence: 99%

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

McClements

Liu

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Proteins and polysaccharides are widely used as ingredients in food emulsions due to their high biocompatibility, good biodegradability, and a broad range of techno-functionalities. In particular, they are used as emulsifiers, texture modifiers, and stabilizers in many emulsion-based foods. Moreover, the functionality of these biopolymers can be extended by forming protein-polysaccharide complexes that can be used to modulate the characteristics of the oil-water interface, thereby altering the stability and performance of food emulsions. This review highlights a number of approaches to modulate the interfacial properties of oil-in-water emulsions based on the utilization of protein-polysaccharide complexes: direct mixing, layer-by-layer assembly, and conjugation. Besides, the impact of altering the interfacial properties on emulsion performance is highlighted, including their formation, stability, and functional attributes. Interfacial engineering approaches can be used to tailor the properties of food emulsions to particular applications. For instance, they can be used to create emulsionbased delivery systems for bioactive agents, such as vitamins, nutraceuticals, antimicrobials, colors, flavors, and antioxidants. Moreover, they can be used to create emulsion-based foods with lower calorie contents and enhanced satiety responses. Nevertheless, it is important to account for various factors when developing successful interfacial engineering technologies, including safety concerns, production costs, environmental impact, sustainability, government regulations, and labeling issues.

show abstract

“…As a result of these particle size decrease, higher values of span were observed during storage conditions. This behavior may be attributed to excessive flocculation of droplets, which could also result in phase separation leading to creaming phenomena (Owens, Griffin, Khouryieh, & Williams, 2018).…”

Section: Encapsulation Stability and Physicochemical Changes Of W 1 /mentioning

confidence: 99%

Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

Velderrain-Rodríguez

Acevedo-Fani

González‐Aguilar

et al. 2019

Journal of Functional Foods

View full text Add to dashboard Cite

show abstract

Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH

Cited by 72 publications

References 30 publications

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

Contact Info

Product

Resources

About

Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH

Cited by 72 publications

References 30 publications

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

Contact Info

Product

Resources

About

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses