Emulsifying properties of water soluble yellow mustard mucilage: A comparative study with gum Arabic and citrus pectin

Wu, Yan; Eskin, N.A.M.; Cui, Steve W.; Pokharel, Bharat

doi:10.1016/j.foodhyd.2015.01.020

Cited by 62 publications

(27 citation statements)

References 21 publications

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“…This finding can be attributed to the fact that these emulsions are stabilized primarily by steric repulsion rather than by electrostatic interactions, as is the case for globular proteins [21] . Interestingly, the particle size of emulsions stabilized by gum arabic and Tween 80 remain substantially unchanged across the entire range of salt concentrations.. For all four emulsifiers, there was a decrease in the negative ζ -potential with increasing salt concentration (Figure 3b).…”

Section: Effect Of On Ionic Strength Droplet Size and Zeta-potentialmentioning

confidence: 95%

“…Whey protein has a better emulsifying ability than gum arabic solution at the 10% concentration, but gum arabic presents better at the 15% concentration. The emulsifying activity of gum arabic is attributed to the proteinaceous moiety because the polysaccharides are mainly hydrophilic, though the protein contents in these polysaccharides are not the only factor determining the surface activity [21] .…”

Section: Surface Properties Of Four Emulsifiersmentioning

confidence: 99%

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Effects of emulsifier type and environmental stress on the stability of curcumin emulsion

Yan

Chen

et al. 2016

Journal of Dispersion Science and Technology

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The objective of this study was to investigate the effects of environmental stress and emulsifier types on the stability of curcumin emulsions. Results showed that Lecithin and Tween 80 presented good emulsifying capacity. The Tween 80 emulsion was the most stable among the four emulsions.The particle sizes of Tween 80 and whey protein emulsion were relatively smaller than gum arabic and lecithin. Extensive droplet aggregation appeared in whey protein stabilized emulsions when pH was approximately isoelectric point with salt concentration >200 mM. Lecithin emulsion was unstable when pH≤ 6 with salt concentration > 100 mM. There was little impact of pH and ionic strength on gum arabic and Tween 80 emulsions. All of the emulsions were stable at temperatures from 30 to 90 °C in the absence of salt. These results help to characterise the emulsifying and stabilizing abilities of emulsifier types intended for applications in the food industry. Graphical Abstractemulsions, emulsifier, types, stability

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Section: Effect Of On Ionic Strength Droplet Size and Zeta-potentialmentioning

confidence: 95%

Section: Surface Properties Of Four Emulsifiersmentioning

confidence: 99%

Effects of emulsifier type and environmental stress on the stability of curcumin emulsion

Yan

Chen

et al. 2016

Journal of Dispersion Science and Technology

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“…attached to a polar polysaccharide backbone. Another polysaccharide that appears to be a highly effective emulsifier is water-soluble yellow mustard mucilage, which has been shown to form stable emulsions at much lower levels than gum arabic [242]. Chitosan, a cationic polysaccharide typically derived from crustacean shells, has also been shown to be capable for facilitating emulsion formation and stability [243].…”

Section: Molecular and Physicochemical Characteristicsmentioning

confidence: 99%

“…[231] compared to less than 1:10 for whey proteins (Γ = 2 mg m -2 ). A similar challenge is likely to exist for other types of amphiphilic polysaccharides that have high molecular weights, although it has been reported that some of them can be used at appreciably lower amounts than gum arabic [239,242].…”

Section: Factors Affecting Emulsion Formation and Stabilitymentioning

confidence: 99%

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

McClements

Gümüş

2016

Advances in Colloid and Interface Science

767

441

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There is increasing consumer pressure for commercial products that are more natural, sustainable, and environmentally friendly, including foods, cosmetics, detergents, and personal care products. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles. In particular, the physicochemical basis of emulsion formation and stabilization by natural emulsifiers is discussed, and the benefits and limitations of different natural emulsifiers are compared. Surface-active polysaccharides typically have to be used at relatively high levels to produce small droplets, but the droplets formed are highly resistant to environmental changes. Conversely, surface-active proteins are typically utilized at low levels, but the droplets formed are highly sensitive to changes in pH, ionic strength, and temperature. Certain phospholipids are capable of producing small oil droplets during homogenization, but again the droplets formed are highly sensitive to changes in environmental conditions. Biosurfactants (saponins) can be utilized at low levels to form fine oil droplets that remain stable over a range of environmental conditions. Some nature-derived nanoparticles (e.g., cellulose, chitosan, and starch) are effective at stabilizing emulsions containing relatively large oil droplets. Future research is encouraged to identify, isolate, purify, and characterize new types of natural emulsifier, and to test their efficacy in food, cosmetic, detergent, personal care, and other products.

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“…In order to minimize the losses during processing, stable water in oil emulsion was prepared in the presence of mucilage. Mucilage extracted from chia seeds shows high emulsifying activity and may also act as a stabilizer of emulsions [17][18][19][20][21]. Furthermore, stable emulsions were incorporated into TPS, in order to obtain antifungal biodegradable material that could be used as an inner layer of active packaging.…”

Section: Introductionmentioning

confidence: 99%

Corn-Starch-Based Materials Incorporated with Cinnamon Oil Emulsion: Physico-Chemical Characterization and Biological Activity

Díaz-Galindo

Nešić

Bautista‐Baños

et al. 2020

Foods

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Active packaging represents a large and diverse group of materials, with its main role being to prolong the shelf-life of food products. In this work, active biomaterials based on thermoplastic starch-containing cinnamon oil emulsions were prepared by the compression molding technique. The thermal, mechanical, and antifungal properties of obtained materials were evaluated. The results showed that the encapsulation of cinnamon oil emulsions did not influence the thermal stability of materials. Mechanical resistance to break was reduced by 27.4%, while elongation at break was increased by 44.0% by the addition of cinnamon oil emulsion. Moreover, the novel material provided a decrease in the growth rate of Botrytis cinerea by 66%, suggesting potential application in food packaging as an active biomaterial layer to hinder further contamination of fruits during the storage and transport period.

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Emulsifying properties of water soluble yellow mustard mucilage: A comparative study with gum Arabic and citrus pectin

Cited by 62 publications

References 21 publications

Effects of emulsifier type and environmental stress on the stability of curcumin emulsion

Effects of emulsifier type and environmental stress on the stability of curcumin emulsion

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

Corn-Starch-Based Materials Incorporated with Cinnamon Oil Emulsion: Physico-Chemical Characterization and Biological Activity

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