Effect of sunflower lecithins on the stability of water‐in‐oil and oil‐in‐water emulsions

Pan, L. G.; Tomás, Mabel Cristina; Añón, Marı́a Cristina

doi:10.1007/s11743-002-0213-1

Cited by 75 publications

(45 citation statements)

References 6 publications

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“…Global stability of emulsions was determined by measurements of dispersed light with a Vertical Scan Analyzer (Quick Scan) (Coulter Corp., Miami, FL) according to Pan et al (2002). The emulsions were transferred to cylindrical glass tubes and periodically measured during 15 days.…”

Section: Emulsion Stabilitymentioning

confidence: 99%

Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

et al. 2016

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The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high x-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein-carbohydrate combinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chia protein-rich fraction and maltodextrin) and the presence of chia mucilage (0 and 0.2 % wt/wt) in the aqueous phase of chia O/W emulsions was studied as a function of droplet size distribution, Sauter mean diameter, f-potential, rheological properties and backscattering profiles. The use of sodium caseinate in combination with lactose or maltodextrin produced chia O/W emulsions with small droplet size (0.22-0.27 lm), high degree of uniformity in droplet size distribution, negatively charged droplets (at pH 6.5), pseudoplastic behavior and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D [3,2] values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the physicochemical properties studied, mainly the rheological characteristics of emulsions.

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Section: Emulsion Stabilitymentioning

confidence: 99%

Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

et al. 2016

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“…The emulsion stability was analyzed using a vertical scan analyzer (Quick Scan; Beckman Coulter, Fullerton, CA, USA) which was described elsewhere [10]. The reading head is composed of a pulsed near-IR light source (k = 850 nm) and two synchronous detectors.…”

Section: Emulsion Stabilitymentioning

confidence: 99%

Factors Affecting Initial Retention of a Microencapsulated Sunflower Seed Oil/Milk Fat Fraction Blend

Cerdeira

Palazolo

Candal

et al. 2007

J Americ Oil Chem Soc

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To study the effect of emulsion stability, particle size, emulsifier, and crystalline fat in the oil phase on initial retention of a low-trans fat encapsulated in a trehalose matrix, six emulsions were prepared. The six emulsions were formulated with 20 wt% trehalose solution as the aqueous phase, a lipid phase either with no crystalline fat, sunflower seed oil (SFO), or with a crystalline phase, a 40% SFO in high-melting fraction of milk fat (HMF) blend, and sodium caseinate (NaCas), a 50 wt% blend of the palmitic sucrose esters (SE) P-170 and P-1670, or a 50 wt% blend of NaCas/SE as stabilizers. Particle size did not change or it changed only slightly during the freeze thaw or freeze drying process when the fat phase was SFO. However, when a crystalline phase was present, the volume-weighted mean diameter (D 4,3 ) increased dramatically for SE and NaCas/SE stabilizers. Encapsulation properties were determined by the counteracting effects of particle size and distribution, the presence of crystalline material in the droplets and interactions between interface components, fat phase and trehalose. In addition, retention was less related to emulsion stability. The emulsions selected for this study were stable for at least 30 h which was enough for obtaining a high degree of encapsulation.

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“…In these systems, the presence of phospholipids as emulsifiers and stabilizing agents yields products with acceptable attributes. Thus, model systems have been designed to study the behavior of these complex systems for their application in food technology (7).…”

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confidence: 99%

Oil‐in‐water emulsions formulated with sunflower lecithins: Vesicle formation and stability

Pan

Tomás

Añón

2004

J Americ Oil Chem Soc

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vol/vol) were formulated with sunflower lecithin to characterize the destabilization processes and the vesicles formed. Dispersions containing levels of 0.1% lecithin were more stable against coalescence than the control system. When the lecithin concentration was increased to 0.5%, the presence of spherical structures, such as vesicles, was recorded that occluded the emulsion inside. Vesicles underwent a creaming process, and a narrow coalescence zone was detected in the upper layers of the samples. As the lecithin concentration was increased, more vesicles were formed, representing as much as 80% of the system volume. A reduction in the average size of vesicles was observed at high lecithin concentrations (2.5 and 5.0%). The vesicle size distribution changed as a function of lecithin concentration, decreasing the ratio of large to small particles in the same way. Coalescence took place in zones where large-volume vesicles were in contact in the upper portion of the tube sample. The results obtained suggest that sunflower lecithins present interesting emulsifying properties that may prove useful in food technology. FIG. 1. Micrographs corresponding to oil-in-water (O/W) emulsions formulated with (A) a control system and (B) 0.5, (C) 1.0, (D) 2.5, or (E) 5.0% sunflower lecithin. Micrographs were taken at time = 0 min.

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Effect of sunflower lecithins on the stability of water‐in‐oil and oil‐in‐water emulsions

Cited by 75 publications

References 6 publications

Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

Factors Affecting Initial Retention of a Microencapsulated Sunflower Seed Oil/Milk Fat Fraction Blend

Oil‐in‐water emulsions formulated with sunflower lecithins: Vesicle formation and stability

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