Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheological, physical, and chemical properties

Farahmand, Maryam; Golmakani, Mohammad‐Taghi; Niakousari, Mehrdad; Majdinasab, Marjan; Hosseini, Seyed Mohammad Hashem

doi:10.1016/j.crfs.2023.100553

Current Research in Food Science

2023

DOI: 10.1016/j.crfs.2023.100553

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Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheological, physical, and chemical properties

Maryam Farahmand

Mohammad‐Taghi Golmakani

Mehrdad Niakousari

et al.

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2024

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Cited by 3 publications

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Oil‐type modulation of the interfacial adsorption behavior of flavonoid‐modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions

Zeng,

Yang,

Tang

et al. 2024

J Sci Food Agric

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BACKGROUNDCurrently, protein–polyphenol complexes have garnered increasing attention as surface‐active substances in high internal phase Pickering emulsions (HIPPEs). However, the effects of the oil type and flavonoid structure on the HIPPE‐stabilizing ability of protein–polyphenol complexes remain unclear. Notably, very few studies have investigated the impacts and mechanisms of different oils (olive, flaxseed, and coconut oils) and the effects of the addition of flavonoids (catechin and quercetin) on the interfacial behavior of walnut protein hydrolysates (WPHs) and the co‐oxidation of protein‐lipid in the resulting emulsion during storage.RESULTSIncorporating flavonoids was found to reduce the particle size and enhance WPH emulsification efficiency. Compared with catechin, quercetin demonstrated a greater affinity for adsorption at the oil–water interface, thereby improving the interfacial adsorption properties of WPHs across all the oil phases, although the oil type influenced the concentration of flavonoids at the interface. Excessive WPH–quercetin complex nanoparticles can form a dense multilayer at the interface and compactly pack oil droplets, endowing HIPPEs with higher viscoelasticity, greater storage stability, and stronger protection against lipid and protein oxidation than other WPH‐based HIPPEs do, especially in cases of olive oil–HIPPEs.CONCLUSIONSOur results demonstrated that the interfacial structure of WPH–flavonoid complexes play a major role in the emulsion stabilization efficiency, followed by the type of oil. © 2024 Society of Chemical Industry.

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Oil‐type modulation of the interfacial adsorption behavior of flavonoid‐modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions

Zeng,

Yang,

Tang

et al. 2024

J Sci Food Agric

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A facile and sustainable strategy to construct recyclable paper with enhanced water and oil resistance for eco-friendly food packaging

Ma,

Zhang,

Chai

et al. 2024

Food Packaging and Shelf Life

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Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20)

Jiang,

Zhang,

Xiong

et al. 2024

International Journal of Food Engineering

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Using non-amphiphilic polysaccharide to stabilize oil-in-water emulsions is still a challenge in food industry. Polysaccharide microgels showed emulsifying capacity, however, the stability of the formed emulsions is far from the requirements of the food industry. In this work, agarose microgel/Tween-20 suspensions were prepared and further employed in oil-in-water emulsion stabilization. Focuses were taken on the impact of Tween-20 on the emulsifying properties of agarose microgels. Results suggested that Tween-20 could complex with agarose microgels, and microamounts of Tween-20 (0.02 wt%) could apparently improve the emulsifying performance of microgels. Dynamic interfacial pressure and interfacial adsorption of microgels indicated that appropriate amount of Tween-20 (≤0.04 wt%) could benefit the interfacial adsorption of agarose microgels, while excessive Tween-20 (≥0.08 wt%) could compete with agarose microgels for adsorption sites on oil/water interface. Results of this work supporting that surfactant complexing could be a promising solution to prepare polysaccharides based Mickering emulsions.

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Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheological, physical, and chemical properties

Cited by 3 publications

References 52 publications

Oil‐type modulation of the interfacial adsorption behavior of flavonoid‐modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions

Oil‐type modulation of the interfacial adsorption behavior of flavonoid‐modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions

A facile and sustainable strategy to construct recyclable paper with enhanced water and oil resistance for eco-friendly food packaging

Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20)

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