Entrapment of Palm-Based Medium- and Long-Chain Triacylglycerol via Maillard Reaction Products

Lee, Yee Ying; Tang, Teck Kim; Tan, Chin Ping; Alitheen, Noorjahan Banu Mohamed; Phuah, Eng‐Tong; Karim, Nur Azwani Ab

doi:10.1007/s11947-015-1520-1

Cited by 12 publications

(7 citation statements)

References 27 publications

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“…Similar explanations were also reported by the study of CAS-sugar beet pectin conjugates (Juyang & Wolf, 2021). Improved antioxidant stability and creaming stability of emulsions have been also reported when CAS Maillard reaction products were applied as emulsifiers (Consoli et al, 2018;Lee et al, 2015). Li et al (2017) investigated the effect of pH variation on the emulsion stability of CAS-lactose conjugates formed via the Maillard reaction for better oil encapsulation in spray-dried powder.…”

Section: Covalent Bond (Conjugation)supporting

confidence: 69%

“…Similar explanations were also reported by the study of CAS–sugar beet pectin conjugates (Juyang & Wolf, 2021). Improved antioxidant stability and creaming stability of emulsions have been also reported when CAS Maillard reaction products were applied as emulsifiers (Consoli et al., 2018; Lee et al., 2015). Li et al.…”

Section: Strategies To Improve the Stability Of Cas‐stabilized Emulsionsmentioning

confidence: 80%

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Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Liao

Gharsallaoui

Dumas

et al. 2022

Comp Rev Food Sci Food Safe

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Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CASstabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.

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Section: Covalent Bond (Conjugation)supporting

confidence: 69%

Section: Strategies To Improve the Stability Of Cas‐stabilized Emulsionsmentioning

confidence: 80%

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Liao

Gharsallaoui

Dumas

et al. 2022

Comp Rev Food Sci Food Safe

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show abstract

“…Examples of commercially available structured lipids include the low- or zero-calorie food products such as olestra (Procter and Gambler, Cincinnati, OH, USA), salatrim (Nabisco, East Hanover, NJ, USA) and diacylglycerol (Kao Cooperation, Sumida city, Tokio, Japan) [ 200 ].…”

Section: Discussionmentioning

confidence: 99%

“…Binary mixture of sodium caseinate and soy protein with maltodextrin when heated in solution at certain temperature and time period produces Maillard reaction products that can be used as natural emulsifier as well as encapsulating agent with improved physical properties. [200] Not shown Not shown 1,3-oleic acid-2-palmitic acid structured lipid Not shown.…”

Section: Structured Lipidsmentioning

confidence: 99%

Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review

et al. 2023

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In recent decades, the microcapsules of lipids, compound lipids, and essential oils, have found numerous potential practical applications in food, textiles, agricultural products, as well as pharmaceuticals. This article discusses the encapsulation of fat-soluble vitamins, essential oils, polyunsaturated fatty acids, and structured lipids. Consequently, the compiled information establishes the criteria to better select encapsulating agents as well as combinations of encapsulating agents best suited to the types of active ingredient to be encapsulated. This review shows a trend towards applications in food and pharmacology as well as the increase in research related to microencapsulation by the spray drying of vitamins A and E, as well as fish oil, thanks to its contribution of omega 3 and omega 6. There is also an increase in articles in which spray drying is combined with other encapsulation techniques, or modifications to the conventional spray drying system.

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“…[ 12 ] Additionally, MRPs can enhance the functionalities of protein, making it possible for preparation of emulsion with smaller size and higher stability. [ 13 ] Several studies have been pointed out that emulsifier as one of the main factors which affect the free surface oil, is important in producing a good microencapsulation. [ 14 ] Multiple studies pointed out that relatively large linear polysaccharide molecules could dominate attractive interactions between oil droplets due to their adequate steric repulsion.…”

Section: Introductionmentioning

confidence: 99%

Application of Caseinate Modified with Maillard Reaction for Improving Physicochemical Properties of High Load Flaxseed Oil Microcapsules

Zhang

Chen

Yang

et al. 2021

Euro J Lipid Sci & Tech

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High‐load flaxseed oil microcapsule is prepared with the Maillard reaction products (MRPs) of sodium caseinate and isomaltooligosaccharide as wall material. It is found that the emulsifying activity index and emulsion stability index of MRPs are increased by 31.32% and 34.11% respectively at the appropriate degree of graft (26.30%) compared with the mixture of sodium caseinate and isomaltooligosaccharide. Smaller droplet size and lower polydispersity index can be achieved in the flaxseed oil emulsions coated by MRPs, due to the change of sodium caseinate molecular weight and spatial structure. The microencapsulation efficiency of the microcapsules coated by MRPs is highly improved up to 98.22% at oil load of 58.43%, compared with the control group. Furthermore, MRPs as coating material can protect flaxseed oil against lipid oxidation at 50 °C for 4 weeks. More importantly, the smooth, round, and compact external surface structures of microcapsule powder support its physical necessity for industrial usage. Due to its high microencapsulation efficiency and good oxidation stability, MRPs formed with sodium caseinate and isomaltooligosaccharide show great application potential in preparing high load oil microcapsule. Practical Applications: Findings in this research could be utilized for developing microencapsulation loaded with higher concentration of flaxseed oil, a rich source of α‐linoleic acid and lignans. Application of MRPs (Maillard reaction products) formed through interaction between sodium caseinate and isomaltooligosaccharide by heating improved both its physicochemical properties and oxidative stability. It is a novel approach for developing microcapsule with higher percentages of oils with better oxidative stability.

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Entrapment of Palm-Based Medium- and Long-Chain Triacylglycerol via Maillard Reaction Products

Cited by 12 publications

References 27 publications

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review

Application of Caseinate Modified with Maillard Reaction for Improving Physicochemical Properties of High Load Flaxseed Oil Microcapsules

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