Emulsions as Delivery Systems in Foods

Appelqvist, Ingrid; Golding, Matt; Vreeker, R.; Zuidam, Nicolaas Jan

doi:10.1002/9780470277881.ch3

Cited by 26 publications

(16 citation statements)

References 157 publications

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“…Unfortunately, the inner water phase can be released into the outer water phase during processing and storage of multiple W/O/W emulsions . This can either be caused by diffusion processes or by rupturing of the oil membrane and therefore coalescence of the inner droplets with the outer water phase . These mechanisms are schematically depicted in Figure .…”

Section: Introductionmentioning

confidence: 99%

Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions

et al. 2013

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As water encapsulation is crucial for most W/O/W emulsion applications, we compare different measurement techniques for its analysis. Therefore, we produce two different W/O/W emulsions that should have different EE, as we change the applied shear rate during the second emulsification step. We use the marker based techniques photometry (with Vitamin B12) and electroconductivity (using NaCl), rheometry as another indirect technique as well as DSC as a direct measurement method. It was found that photometry was not capable to detect differences between the emulsions. As DSC is the only direct technique, we conclude that it is most suitable to measure EE.

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Section: Introductionmentioning

confidence: 99%

Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions

et al. 2013

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“…As observed in Fig. , the proximate pI of ahipa proteins was 3.64, while for most food proteins is in the range 4.5–5.5 (Appelqvist et al , ).…”

Section: Resultsmentioning

confidence: 85%

Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods

Malgor

Viña

Dini

2019

Int J of Food Sci Tech

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Summary Ahipa is a gluten‐free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, and thus, they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR‐FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18–20 µg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein enrichment did not modify gelatinisation onset and peak temperatures but reduced the gelatinisation enthalpy of ahipa starch. Enriched starches produced less‐rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten‐free ingredients by an easy, low‐cost process.

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“…Liquid emulsions may also be used as delivery systems in foods (Appelqvist et al 2007;McClements et al 2007). Oil-in-water emulsions are suitable for the delivery of lipids and lipid-soluble bioactives.…”

Section: Microencapsulation Processesmentioning

confidence: 99%