Emulsions stabilized using potato starch

Baranowska, Hanna Maria; Rezler, Ryszard

doi:10.1007/s10068-015-0152-6

Cited by 9 publications

(8 citation statements)

References 32 publications

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“…This system is mostly characteristic of oil‐in‐water (O/W) emulsions. The bound water fraction interacts with the biopolymer matrix (proteins) in the system 31,32 and it is a water‐in‐oil (W/O) emulsion system. Emulsions, including meat batters, are described by one component of time T 1 and two components of time T 2 .…”

Section: Resultsmentioning

confidence: 99%

Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

et al. 2020

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BACKGROUNDThe composition of meat batters can be modified by the addition of fish oil or microencapsulation of oil. Such modifications affect the water binding and the rheological properties of the resulting systems. There is little information available on the behaviour of water molecules in model meat batter systems with microcapsules. The main goal of the study was to assess the degree of water binding by the meat batter system and to carry out a rheological analysis during heating and cooling.RESULTSThe sample with the microcapsules was characterized by a slightly elevated level of total protein. The encapsulated oil additive reduced the pH and water activity value in the meat batter, compared with the control sample. There was one relaxation time T1 and two time components T2 in the control batter and the batter containing encapsulated oil. The sample with the oil additive was characterized by two components of relaxation time T1 and three components of relaxation time T2. There was an inverse correlation between the dynamic viscosity of the batters and the spin–spin relaxation times T21 and T22. The temperature courses of the modulus of elasticity in all the systems exhibited three areas of change (20–43 °C, 43–60 °C, and >60 °C). The highest dynamics of change in the modulus of elasticity was observed for the initial and final temperature range (60–85 °C).CONCLUSIONSThe samples with the oil and microcapsule additives exhibited higher elastic energy accumulation capacity and dynamic viscosity than the control batter within the whole heating range. The fish oil microcapsules improved the mechanical properties of poultry sausage batters and their water‐binding properties. This may increase the juiciness and microbiological stability of the finished products. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

et al. 2020

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“…Both components of T 2 were determined by water dynamics in the bulk ( T 2l ) and bound ( T 2s ) fractions. Two fractions of water characterized by different T 2 are encountered in tissue systems [30,52] and emulsions [53,54]. HCS contained mainly linear polymeric chains.…”

Section: Resultsmentioning

confidence: 99%

Molecular Analysis of Retrogradation of Corn Starches

et al. 2019

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Changes of the molecular dynamics of water in 5% corn starch pastes and 5% systems composed of starch and non-starchy hydrocolloid were studied during short and long term retrogradation. Low Field NMR was used to record mean correlation times (τc) of water molecules. This molecular parameter reflects the rotation of water molecules within the network of paste. Starches of different amylose and amylopectin content were selected for this study. Comparison of the changes of τc shows how particular polymers bind water molecules. During 90 days of storage, over 50% increase in mean correlation time was recorded in pastes of starches with high amylose content. This suggests that the formation of polymeric network is controlled by amylose to which water is binding. Amylopectin was found to influence the mobility of water in the pastes to a lesser extent with changes in mean correlation times of approximately 10–15% over 90 days. On retrogradation, amylopectin, Arabic and xanthan gums hindered the formation of solid phase structures. Guar gum evoked an increase in mean correlation times of approximately 40–50% during the prolonged process of changes of the molecular dynamics of water. This indicates continued expansion of the polymeric network. Mean correlation time available from spin–lattice and spin–spin relaxation times can be useful in the analysis of the rotational vibrations of the water molecules in biopolymeric structures.

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“…The presence of two components of relaxation times means that the protons in the tested system are in two relaxing phases with different times. The long components of T 12 and T 22 have values similar to those characteristic of starch pastes of a similar concentration of starch in water and recorded at a frequency of 15 MHz [ 30 , 31 , 32 , 33 ]. Additionally, long components of spin-lattice relaxation times take larger values than the corresponding components of spin-spin relaxation times, while short components T 11 and T 21 have similar values and additionally similar to those characterizing fats measured at low Larmor frequency [ 34 , 35 , 36 ].…”

Section: Introductionmentioning

confidence: 54%

“…It is believed that starch as a polysaccharide that does not reveal surface activity acts only as a stabilizer and extends the durability of this two-phase dispersed system [ 10 ]. Previous studies on the application of native potato starch have proven that it is possible to prepare stable emulsions without an surface active agent, however high the concentrations of starch that are required; at least 0.17 g/g in the water phase [ 31 , 32 ]. Acetylated starch E 1420 analyzed in this study shows the highest surface activity (except sodium starch octenyl succinate E 1451) among popular food grade modified starches [ 10 ].…”

Section: Resultsmentioning

confidence: 99%

“…LF NMR shows particular advantages in studies of emulsions due to the strong correlation between their stability and relaxation phenomena occurring in both the oil and the water phase. Due to formation of an emulsion, which is a two-phase system, two components of both relaxation times are observed; the long components ( T 12 and T 22 ) that reflect proton the relaxation processes in the water phase and the short components ( T 11 and T 21 ) related to the oil phase of the emulsions [ 30 , 31 , 32 , 33 ]. The presence of two components of relaxation times means that the protons in the tested system are in two relaxing phases with different times.…”

Section: Introductionmentioning

confidence: 99%

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Water Behavior of Emulsions Stabilized by Modified Potato Starch

et al. 2021

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Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NMR) in oil-in-water emulsions obtained with the use of physically or chemically modified potato starch. The analysis of changes in spin-spin and spin-lattice relaxation times depending on the temperature allowed the activation energy value of water molecules in the analyzed emulsions to be determined. It has been shown that the presence of starch influences the values of spin-lattice T1 and spin-spin T2 relaxation times, both in the water and the oil phase, and the observed changes largely depended on the type of starch modification. Both types of analyzed starches also differently influenced the energy of activation of rotational movements of water molecules. On the basis of the analyses carried out with the use of LF NMR, it can be concluded that physically modified starch acts not only as a stabilizer, but also as an emulsifier, while acetylated starch does not exhibit good emulsifying properties.

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Emulsions stabilized using potato starch

Cited by 9 publications

References 32 publications

Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

Molecular Analysis of Retrogradation of Corn Starches

Water Behavior of Emulsions Stabilized by Modified Potato Starch

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