Hydrocolloids with emulsifying capacity. Part 1 – Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM™) Acacia senegal

Castellani, Oscar; Guibert, Dominique; Al-Assaf, Saphwan; Axelos, Monique; Phillips, Glyn O.; Anton, Marc

doi:10.1016/j.foodhyd.2009.09.005

Cited by 54 publications

(17 citation statements)

References 15 publications

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“…Another reason for not achieving the desired particle size is that arabinogalactan protein is a relatively large molecule that exhibits slow adsorption kinetics during homogenization. It was reported that in a 0.5 w/v% GA solution, the surface tension decreased from 71 mN/m to 57.4 mN/m after 3 h of adsorption; the rate of surface tension decrease was slow and the induction time was high: the time to get 0.95 of the original surface tension was 3041 s …”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

Zhang

Peppard²,

Reineccius

2015

Flavour & Fragrance J

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Emulsions are widely used in beverage products and typically impart cloudiness to the beverage. Nanoemulsions have the potential to provide a transparent appearance to the beverage. The objective of the present study was to investigate the formation of nanoemulsions using food biopolymers and its potential for clear beverage applications. The biopolymers chosen for study were Gum Arabic (GA), modified gum arabic (MGA), whey protein isolate (WPI) and modified starch (Purity Gum 2000, MS). Weighted orange oil terpenes (OT) and medium chain triglycerides (MCT) were used as the dispersed phase. Nanoemulsions were characterized by dynamic light scattering (DLS), cryogenic scanning electron microscopy (Cryo‐SEM) and turbidimeter. Except for the WPI stabilized nanoemulsions, higher homogenization pressures (up to 22 000 psi) and a greater number of passes (up to 7) through a Microfluidizer® produced nanoemulsions with a smaller mean droplet diameter in volume (MDD, dV). MS showed the best performance of the food biopolymers resulting in a MDD as small as 77 nm and a corresponding turbidity of 72 NTU (Nephelometric Turbidity Units) at 0.05% of the dispersed phase, whereas GA produced emulsions with the largest MDD. The MDD of MS stabilized nanoemulsions decreased with increasing MS concentrations (from 5 to 25 wt %). The effect of oil types on MDD was complex being dependent on the emulsifier and homogenization pressure. Turbidity of diluted nanoemulsions increases with MDD within the range of 70–300 nm. This study shows food biopolymers can be used to produce nanoemulsions using microfluidization under a high pressure. It was also demonstrated that nanoemulsions with a MDD < 100 nm can provide a clear appearance in beverage applications. The results provide an understanding of how manufacturing parameters and formulation influence the formation of nanoemulsions. Copyright © 2015 John Wiley & Sons, Ltd.

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Section: Resultsmentioning

confidence: 99%

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

Zhang

Peppard²,

Reineccius

2015

Flavour & Fragrance J

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“…We selected 3 different surface‐active biopolymers that have previously been shown to stabilize oil‐in‐water emulsions: gum arabic (GA), modified starch (MS), and whey protein isolate (WPI) (Chanamai and McClements 2002). These biopolymers were selected because they differ in their molecular characteristics: WPI is a mixture of amphoteric globular proteins (Dalgleish 1997; Wilde 2000); GA is a mixture of anionic polysaccharides and protein fractions (Garti and Leser 2001; Dickinson 2003; Al‐Assaf and Phillips 2008; Castellani and others 2010); MS consists of starch molecules that have been chemically reacted with octenyl succinic anhydride (OSA) to give them some hydrophobic character (Trubiano 1995; Tan 2004; Given 2009). These differences in molecular characteristics mean that each type of emulsifier has different interfacial properties (Erni and others 2007) and abilities to form and stabilize emulsions (Chanamai and McClements 2002).…”

Section: Introductionmentioning

confidence: 99%

Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil‐in‐Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

Charoen¹,

Jangchud²,

Jangchud³

et al. 2011

Journal of Food Science

189

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Rice bran oil (RBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health, flavor, and functional attributes. We investigated the effects of biopolymer emulsifier type and environmental stresses on the stability of RBO emulsions. Oil-in-water emulsions (5% RBO, 10 mM citrate buffer) stabilized by whey protein isolate (WPI), gum arabic (GA), or modified starch (MS) were prepared using high-pressure homogenization. The new MS used had a higher number of octenyl succinic anhydride (OSA) groups per starch molecule than conventional MS. The droplet diameters produced by WPI and MS were considerably smaller (d < 300 nm) than those produced by GA (d > 1000 nm). The influence of pH (3 to 8), ionic strength (0 to 500 mM NaCl), and thermal treatment (30 to 90 °C) on the physical stability of the emulsions was examined. Extensive droplet aggregation occurred in WPI-stabilized emulsions around their isoelectric point (4 < pH < 6), at high salt (> 200 mM, pH 7), and at high temperatures (>70 °C, pH 7, 150 mM NaCl), which was attributed to changes in electrostatic and hydrophobic interactions between droplets. There was little effect of pH, ionic strength, and temperature on emulsions stabilized by GA or MS, which was attributed to strong steric stabilization. In summary: WPI produced small droplets at low concentrations, but they had poor stability to environmental stress; GA produced large droplets and needed high concentrations, but they had good stability to stress; new MS produced small droplets at low concentrations, with good stability to stress. Practical Application: This study showed that stable rice bran oil-in-water emulsions can be formed using biopolymer emulsifiers. These emulsions could be used to incorporate RBO into a wide range of food products. We compared the relative performance of whey protein, GA, and a new MS at forming and stabilizing the emulsions. The new OSA MS was capable of forming small stable droplets at relatively low concentrations.

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“…Main causes of the aggregation process could involve strong hydrophobic interactions between amino acid side chains in the polypeptide component of the gum (Renard et al, 2012) and/or intermolecular H-bonds between the saccharide portions (Mahendran, Williams, Phillips, Al-Assaf, & Baldwin, 2008). The protein-mediated aggregation processes appears as a key factor in the emulsifying properties (Castellani et al, 2010;Dumay, Picart, Regnault, & Thiebaud, 2006) and also in the intrinsic ability to stabilize complex coacervate . Mothe and Rao (1999) highlighted the shear-thinning behavior of Acacia gum solutions and assigned it to the presence of AGPs based micro-aggregates.…”

Section: Introductionmentioning

confidence: 99%

Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum

et al. 2019

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Acacia senegal gum (Asen) is a natural exudate of Acacia trees species largely used in food as well as other industries. This natural product appears as a continuum of molecular species which shows diverse sugar and protein composition, molar masses and charge density. The presence of larger macromolecules, or aggregates, has been demonstrated to have a great influence on the Acacia gum characteristics. The present work is designed to recover and characterize one protein-rich fraction presenting a high aggregate content. With this fraction we will open the door to future works with the aim to acquire a deeper knowledge about the origin and the role of the aggregates from Asen gum. Our methodology is based on the well-known ion exchange chromatography, using DEAE Sephacel gel as stationary phase. We have separated Asen into two different fractions (fraction IEC-F1 and fraction IEC-F2), being both of them confirmed as arabinogalactan-proteins (AGP) by Yariv detection. Fraction IEC-F1 has been thoroughly characterized (sugar and amino acid composition, molar mass distribution, weight-average molar mass, number-average molar mass, polydispersity index, intrinsic viscosity, radius of gyration, Mark-Houwink-Sakurada analysis, hydrodynamic radius, partial specific volume and partial specific adiabatic compressibility). From amino acid data, we have estimated that fraction IEC-F1 theoretically corresponds to about 70% of HICeF3 and 30% of HICeF2, respectively the second and the third fractions separated by hydrophobic interaction chromatography (HIC) and largely described in literature. The obtained information indicates that fraction IEC-F1 appears as a fraction highly rich in aggregates.

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Hydrocolloids with emulsifying capacity. Part 1 – Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM™) Acacia senegal

Cited by 54 publications

References 15 publications

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil‐in‐Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum

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