Effect of protein molecules and MgCl2 in the water phase on the dilational rheology of polyglycerol polyricinoleate molecules adsorbed at the soy oil-water interface

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

“…Several studies have investigated the added inorganic salts on the interfacial rheology and dynamic properties of the adsorbed film formed by surfactants and proteins. It has been found that apart from reducing the interfacial tension at the oil/water interface, the presence of magnesium salt and sodium salt also has a positive effect on increasing the viscoelasticity of the interfacial film stabilized by surfactants or surfactant–protein mixtures (Pawlik et al., ; Zhu, Wang, et al., ). The investigators explained that these inorganic salts could increase the polarity of the dispersed phase and compel the surfactant molecules to move from the bulk phase to the interface, thus resulting in an increase in effective surfactant concentrations at the oil/water interface and enhanced interfacial viscoelasticity values (Ben‐Yaakov, Andelman, Podgornik, & Harries, ; Hezave, Dorostkar, Ayatollahi, Nabipour, & Hemmateenejad, ).…”

“…Furthermore, Zhu, Zhao et al. () have explored the effect of two types of protein (BSA and WPI) on the viscoelastic properties of the interfacial film stabilized with PGPR. The obtained results showed that when the adsorption of PGPR reached saturation at the oil–water interface (with a concentration of 1.0 wt%), both BSA and WPI increased the dilational viscosity and elasticity of the interfacial film.…”

“…To further clarify the stabilizing mechanism of the emulsion system, an interfacial rheology technique has been developed as an efficient method to explore the interfacial adsorption of polymersurfactant mixtures (Zhang, An, Cui, & Li, 2003;He, Zhang, Lu, Miller, Moehwald, & Li, 2008;Zhu, Wang, et al, 2017). As reported by Gülseren and Corredig (2012) that the presence of β-lactoglobulin and sodium caseinate could further increase the dilational elasticity of interfacial film stabilized by PGPR through hydrophobic interaction.…”

“…As some of these additives have osmotic effect and emulsifying property, they may impact the stability of W/O emulsion systems. Accumulated evidence has shown that the presence of additives such as inorganic salts (Márquez, Medrano, Panizzolo, & Wagner, 2010;Zhu, Wu, Saito, Tatsumi, & Yin, 2016), proteins (Sapei, Naqvi, & Rousseau, 2012;Zhu, Wang, Khalid, Qiu, & Yin, 2017), and the compositions of oil phase (Frasch-Melnik, Spyropoulos, & Norton, 2010;Nadin et al, 2014) has a significant influence on the stability and controlled-release properties of W/O emulsions. Therefore, researchers must explore the potential stabilization mechanisms of various additives contained in oil or water phase to obtain a reliable formulation of W/O emulsions-related food system.…”

Interfacial Dilational Rheology of Sodium Lauryl Glycine and Mixtures with Conventional Surfactants

“…By measuring the dependence of the interfacial properties on time, disturbance frequency, concentration, and interfacial pressure, one can analyze the molecular arrangement and the structure of interfacial adsorption films. Therefore, interfacial dilational rheology is widely used to study surfactants, proteins, and mixtures (Cao et al, ; Wang et al, ; Zhang et al, ; Zhu et al, ).…”