Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

Abstract

Spray-dried polyphenols extracted from olive mill wastewater (OMW) were used to formulate 20% olive oil-in-water (O/W) emulsions stabilised with whey protein isolate (WPI) and xanthan gum at pH 7. The effects of olive biophenol extract (0.9-4.4 mM), whey protein isolate (0.13-0.5 %) and xanthan gum (0.06-0.2 %) on the physical stability (creaming index), viscosity, emulsion droplet size and distribution, primary and secondary oxidation products were assessed over accelerated storage of emulsions. Response surface methodology (RSM) was applied for experimental design using three-factor central composite design (CCD) with 3 central points.The effects of OMW phenolics, WPI and xanthan gum were statistically significant on emulsion creaming rate, viscosity, PV, TBARS and cloudiness. Second-order polynomial models were obtained for predicting these responses, resulting in good performances especially

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

“…Additionally, the interactions between all variables had significant effects on this response. MD added to the aqueous phase of O/W emulsions was expected to increase creaming stability, since addition of polymers, such as MD, to the aqueous phase of O/W emulsions at high concentrations increases the viscosity of the continuous phase, resulting in improved emulsion stability (Caporaso et al, 2016a(Caporaso et al, , 2016bFioramonti, Arzeni, Pilosof, Rubiolo, & Santiago, 2015;Klinkesorn et al, 2004;McClements, 2000;Salimi et al, 2015). Polysaccharides are reported to induce flocculation of oil droplets and the formation of a gel-like network that delays creaming (Parker, Gunning, Ng, & Robins, 1995;Udomrati et al, 2011).…”

“…Emulsifiers used in the present study have also been shown to affect emulsions’ oxidative stability (Haahr & Jacobsen, ; Horn et al., ; Horn, Nielsen, & Jacobsen, ; Nielsen et al., ). Recent efforts reported involve incorporation of phenolic compounds into O/W emulsions stabilized by an emulsifier and a stabilizer to improve the oxidative stability of the emulsions (Caporaso et al., , ). To the authors’ knowledge, the potential of BCD to prevent lipid oxidation in an O/W emulsion, when used in combination with an emulsifier (CITREM) and a stabilizer (MD), has been investigated for the first time in the present study.…”

“…The properties of O/W emulsions can be controlled by the emulsifiers used and the additional components present in the aqueous phase, as well as the type of the oil used. In order to have long storage stability in O/W emulsions, creaming, defined as the gravitational separation of a droplet-rich cream layer on the upper phase of the product, can be retarded by selecting a suitable emulsifier as well as increasing the viscosity of the continuous phase by adding polysaccharides such as maltodextrins (MDs) (Dokic-Baukal, Dokic, & Jakovljevic, 2004;Julio et al, 2016;Klinkesorn, Sophanodora, Chinachoti, & McClements, 2004;Udomrati, Ikeda, & Gohtani, 2011), xanthan gum (Caporaso, Genovese, Burke, Barry-Ryan, & Sacchi, 2016a, 2016bFelix, Romero, & Guerrero, 2017), and carrageenan (Cermeño et al, 2019). MDs are hydrolysis products of starch consisting of JFDS-2018-1457Submitted 8/9/2018, Accepted 3/30/2019 α-(1,4) linked D-glucose units, and they are widely used in food emulsions as stabilizers (Hofman, van Buul, & Brouns, 2016), requiring an additional emulsifier to produce a stable emulsion.…”

Use of response surface methodology to study the combined effects of temperature and salinity on hatching and deformity of the hybrid grouper,Epinephelus fuscoguttatus(♀) × Epinephelus polyphekadion(♂)

“…Full factorial designs are often used to study the interaction between temperature and salinity (Likongwe et al., ; Watanabe et al., ), showing the quadratic effects of factors or a combination of optimal factor levels (Jun et al., ). Response surface methodology (RSM) is usefully applied as an effective tool for the optimization of a process when the independent variables can exert a combined effect on the desired response (Caporaso et al., ). RSM has been previously applied by other researchers to study combination of temperature and salinity in the early development of aquatic animals (Wang et al., ; Darvishi et al., ).…”

“…RSM has been previously applied by other researchers to study combination of temperature and salinity in the early development of aquatic animals (Wang et al., ; Darvishi et al., ). Among the advantages of its application, RSM allows the design of a comprehensive model describing the characteristics of a system, by minimizing the number of experiments required (Caporaso et al.,). Central Composite Design (CCD) is one of the most common forms of RSM.…”