Emulsion Delivery Systems for Functional Foods

Fustier, Patrick; Taherian, Ali R.; Ramaswamy, Hosahalli S.

doi:10.1002/9781444323351.ch4

Cited by 8 publications

(7 citation statements)

References 86 publications

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“…The main products functionalized with emulsions as incorporation carriers include milk, yogurt, vegetable oils, mayonnaise, fruit juices and ice cream (Fustier, Taherian, & Ramaswamy, 2010).…”

Section: Emulsionsmentioning

confidence: 99%

Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies

Silva

Barreira

Oliveira

2016

Trends in Food Science & Technology

188

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Background: The well-known correlation between diet and physiology demonstrates the great possibilities of food to maintain or improve our health, increasing the interest in finding new products with positive physiological effects. Nowadays, one of the top research areas in Food Science and Technology is the extraction and characterization of new natural ingredients with biological activity that can be further incorporated into a functional food, contributing to consumer's well-being. Furthermore, there is a high demand for effective encapsulation methodologies to preserve all the characteristics of bioactive compounds until the physiological action site is reached. Scope and approach: In this review, the relevance of developing standard approaches for the extraction of the highly diverse bioactive compounds was described, as it defines the suitability of the following steps of separation, identification and characterization. Special attention was also dedicated to the encapsulation techniques used on hydrophilic and/or lipophilic compounds (e.g., emulsification, coacervation, supercritical fluid, inclusion complexation, emulsification-solvent evaporation and nanoprecipitation). Key findings and conclusions: Some useful conclusions regarding the selection of the best extraction methodology (Soxhlet extraction, ultrasound-assisted extraction, supercritical fluid extraction, accelerated solvent extraction, or shake extraction) were achieved, considering important aspects such as cost, required technical skills, extract integrity, green chemistry principles, solvent type, sample size, pH, temperature and pressure. In addition, this comprehensive review allowed defining the best protective approach to solve the limitations related to the extremely low absorption and bioavailability of bioactive phytochemicals, overcoming problems related to their low solubility, poor stability, low permeability and metabolic processes in the GI tract.

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Section: Emulsionsmentioning

confidence: 99%

Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies

Silva

Barreira

Oliveira

2016

Trends in Food Science & Technology

188

View full text Add to dashboard Cite

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“…An emulsion refers to a mixture of two immiscible liquids that are thermodynamically unstable (Jain et al, 2012). These two liquids consist of a liquid phase in the form of fine droplets dispersed in another immiscible liquid phase (Fustier et al, 2010). During food processing and storage, emulsions often become unstable, which causes a significant change in product characteristics (Murray, 2008).…”

Section: Introductionmentioning

confidence: 99%

Emulsifying Characteristics of Gelatin Hydrolysate from Tilapia Skin Covalently Attached with N-hydroxysuccinimide Esters of Fatty Acids

et al. 2020

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This study aims to combine two modification methods, namely enzymatic hydrolysis and covalent attachment with hydrophobic groups, to increase the emulsifying properties of gelatin. The experiment was conducted by using a completely randomized design with three replicates. Enzymatic hydrolysis of gelatin resulted in higher contents of free amino groups, which could be attached to hydrophobic groups. Gelatin hydrolysates covalently attached with the N-hydroxysuccinimide esters of C14:0 and C18:0 fatty acids at a molar ratio of 3.0 showed high emulsifying activity but low stability. Among the samples obtained, gelatin hydrolysate covalently attached with C18:0 at a molar ratio of 3.0 revealed the highest emulsifying activity; however, this sample cannot be considered the best emulsifier among the samples because of its low stability.

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“…Emulsions are dispersion of a liquid phase in the form of fine droplets in another immiscible liquid phase. The immiscible phases are referring to oil and water and emulsions are generally regarded as oil-in-water or water-in oil emulsion depending on the dispersed phase composition (Fustier et al 2010). Various products like ice cream, desserts, butter, salad dressing, margarine and beverage are sold in an emulsified state.…”

Section: Introductionmentioning

confidence: 99%

“…Various products like ice cream, desserts, butter, salad dressing, margarine and beverage are sold in an emulsified state. The formulation of the food emulsions such as addition of food additives (emulsifiers, thickeners, flavouring, preservatives) and formation of small droplet size during emulsification process contributed to their stability, sensory quality and ability to act as delivery systems for bioactive compounds (Fustier et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Characterization of flaxseed oil emulsions

Lee

Choo

2014

J Food Sci Technol

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The emulsifying capacity of surfactants (polysorbate 20, polysorbate 80 and soy lecithin) and proteins (soy protein isolate and whey protein isolate) in flaxseed oil was measured based on 1 % (w/w) of emulsifier. Surfactants showed significantly higher emulsifying capacity compared to the proteins (soy protein isolate and whey protein isolate) in flaxseed oil. The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a mixer was ranked in the following order: 1,000 rpm (58 min)≈ 1,000 rpm (29 min) ≈ 2,000 rpm (35 min) >2,000 rpm (17.5 min). The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a homogenizer (Ultra Turrax) was independent of the speed and mixing time. The mean particle size of the flaxseed oil emulsions prepared using the two mixing devices ranged from 23.99±1.34 μm to 47.22±1.99 μm where else the particle size distribution and microstructure of the flaxseed oil emulsions demonstrated using microscopic imaging were quite similar. The flaxseed oil emulsions had a similar apparent viscosity and exhibited shear thinning (pseudoplastic) behavior. The flaxseed oil emulsions had L* value above 70 and was in the red-yellow color region (positive a* and b* values).

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Emulsion Delivery Systems for Functional Foods

Cited by 8 publications

References 86 publications

Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies

Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies

Emulsifying Characteristics of Gelatin Hydrolysate from Tilapia Skin Covalently Attached with N-hydroxysuccinimide Esters of Fatty Acids

Characterization of flaxseed oil emulsions

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