Food-grade particles for emulsion stabilization

Tavernier, Iris; Wijaya, Wahyu; Meeren, Paul Van der; Dewettinck, Koen; Patel, Ashok R.

doi:10.1016/j.tifs.2016.01.023

Cited by 327 publications

(155 citation statements)

References 139 publications

Supporting

Mentioning

153

Contrasting

Unclassified

Order By: Relevance

“…On the one hand, covalent attachment of glucose to OVA formed better amphiphilic balance, probably due to the formation of a macromolecular stabilizing film around oil droplets. [25,26] On the other hand, glycosylation produced conjugated polymer can significantly retard the thinning process of the continuous film through steric hindrance and contribution to the formation of a macromolecular stabilizing film around oil droplets. [27] Generally, lysine and arginine residues are the main two glycation sites of protein during the Maillard reaction.…”

Section: Resultsmentioning

confidence: 99%

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Liu

Prakash

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

The functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hydrolysis and glycosylation also could improve gel strength and thermal properties of OVA. Polyacrylamide gel electrophoresis analysis implied that the formation of 20.1 kDa~29 kDa Maillard reaction products (MRPs). UV absorption and Fourier Transform Infrared spectroscopy analyses confirmed that enzymatic hydrolysis and glycosylation could change the secondary structure of OVA. Moreover, hydrolysis and glycosylation could produce OVA with compact and orderly network structure.

show abstract

Section: Resultsmentioning

confidence: 99%

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Liu

Prakash

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Stabilizations of emulsion droplets are conventionally conducted by either reducing interfacial tension via small molecular weight surfactants or forming steric interfacial films through proteins and hydrocolloids (Aveyard et al, 2002;Tavernier, Wijaya, Van der Meeren, Dewettinck, & Patel, 2016). In the past few years, stabilization of emulsion droplets by solid particles is another approach that has received increasing attention, which is referred as Pickering emulsions (Tavernier et al, 2016). By definition, Pickering emulsions are solid particle-stabilized emulsions in the absence of any molecular surfactant, where solid particles are adsorbed to an oil-water interface.…”

Section: Introductionmentioning

confidence: 99%

Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions

Zhai

Lin

Liu

et al. 2018

Food Research International

165

View full text Add to dashboard Cite

In the present work, we investigated the formation and stability of Pickering emulsions stabilized by nanoparticles generated from bacterial cellulose (BC) by hydrochloric acid hydrolysis. The resulting particles, called nanofibers, presented a ribbonlike shape with diameters of 30-80nm and range in length from 100nm to several micrometers. The obtained nanofibers showed good hydrophilic and lipophilic properties and had significant ability to reduce the surface tension of oil/water droplets from 48.55±0.03 to 34.52±0.05mN/m. The oil-in-water Pickering emulsions with a peanut oil concentration of 15% (v/v) were stabilized by only 0.05% (w/v) nanofibers and displayed a narrow droplet size distribution and high intensity with an average droplet size of 15.00±0.82nm. The morphological studies confirmed the nano-scaled droplets of emulsions. The effects of pH values and temperatures on the creaming ability and physical stability were also evaluated by zeta-potential and droplet sizes. Results showed that emulsions displayed relatively lower creaming ability at pH<7, while displayed optimal physical stability and dispersibility at pH≥7. The temperature (20-100°C) and time-dependent test (0-4weeks) indicated that the Pickering emulsions stabilized by only 0.05% (w/v) nanofibers displayed excellent stability. Due to the sustainability and good bio-compatibility of nanofibers from BC, the developed emulsions stabilized by low concentration of nanofibers can be used as new food-grade Pickering emulsions and have great potential to deliver lipophilic bioactive substances in food industry.

show abstract

“…Bioderived colloidal particles such as protein–polysaccharide complexes/conjugates, protein micro/nanogels, nanocellulose starch nanocrystals and protein microfibrils provide interesting opportunity to develop particle‐laden interfaces as an alternative to the stabilization offered by molecular layers of emulsifiers and biopolymers. The potential of particles to stabilize interfaces has been receiving increased attention from the scientific community working on colloidal structuring of foods . Particles can be considered to be irreversibly adsorbed onto the interface as the desorption energy of a particle adsorbed to the interface is much larger than the thermal energy.…”

Section: Emerging Application Of Functional and Engineered Food Colloidsmentioning

confidence: 99%

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Patel

2018

Adv Funct Materials

Self Cite

104

View full text Add to dashboard Cite

Functional and engineered colloids fabricated from edible materials have recently gained a lot of interest for futuristic applications in the field of foods for purposes ranging from microstructure development to delivery of healthpromoting bioactives to manipulation of food-body interactions. This review tackles a very ambitious task of discussing the current understanding of functional colloids within the framework of foods. Physicochemical attributes of several novel complex colloids fabricated from natural, and often, underutilized edible materials are clearly and comprehensively reviewed in this paper. This review not only provides a scientific insight into the advances made in the field of colloid-based food structuring but also touches on the exciting future opportunities in this promising multidisciplinary field.

show abstract

Food-grade particles for emulsion stabilization

Cited by 327 publications

References 139 publications

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Contact Info

Product

Resources

About