In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate

Abstract

It is important to select an appropriate emulsifier to overcome the poor stability and dispersibility of the vegetable oils in food system. Previous studies suggest that OSA‐modified konjac glucomannan (KGOS) has potential to be used as a food emulsifier. In this study, in vitro fermentation suggested that KGOS could promote the growth of the important intestinal probiotics Lactobacillus and Bifidobacterium and then promote intestinal fermentation to produce gas and short chain fatty acids. The emulsification experiments indicated that KGOS had good emulsification ability and stability for camellia oil. Under 40 MPa for 90 s homogenization, 0.2% (w/w) KGOS could encapsulate 20% (w/w) camellia oil. The nanoemulsion was stable at a low pH and high concentration of NaCl and ethanol. Konjac glucomannan octenyl succinate encapsulation could prevent the oxidation of camellia oil at 25°C and storage for 30 days.

Complex wall materials of polysaccharide and protein effectively protected numb‐taste substance degradation of Zanthoxylum bungeanum

“…During microencapsulation preparation, the wall material selection is vitally important 14 . Polysaccharides and their derivatives (such as gum arabic (GA), β‐cyclodextrin (β‐CD), octenyl succinic anhydride‐modified starch (OSAS) and konjac glucomannan octenyl succinate (KGOS)), 10–13,15 and proteins and their derivatives (such as soy protein isolate (SPI), whey protein isolate (WPI) and egg white protein isolate (EPI)), are the most widely applied wall materials in microcapsule preparation 16–18 . A previous study indicated that the hydrophobic cavity of β‐cyclodextrin (β‐CD) could protect the active compounds of essential oils against environmental conditions 19 .…”

Bifunctional α‐MnO2 and Co3O4 Catalyst for Oxygen Electrocatalysis in Alkaline Solution

“…The BJH pore size distribution curve derived from the desorption branch features a narrow maximum in the ∼3 to ∼4.5 nm mesoporous range (3.9 nm BJH average pore diameter) suggesting homogenous pore diameters as well as high uniformity mesopores [55,56] . Furthermore α ‐MnO 2 displays high BJH cumulative pore volume and BET specific surface area of 0.223 cm 3 g −1 and 214.6 m 2 g −1 , respectively, the latter being the highest BET specific surface area for an α ‐MnO 2 with reasonably distinct crystallinity ever reported so far [22,57–71] …”

Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage

“…Figure 1(D) shows that at a certain total solids content (X 3 ), EE first increased and then decreased with an increasing homogenization rate (X 4 ) but the change was not obvious. The increase in total solid content increased the emulsion viscosity, which increased the EE 31‐33 …”

“…The increase in total solid content increased the emulsion viscosity, which increased the EE. [31][32][33] After optimization of the EE for ZBEO preparation, the optimized parameters obtained by RSM were: ratio of core to wall, 1:7.69; ratio of HPCD to SPI, 4.06; total solids content, 12%, and homogenization speed, 11 999 rpm. The reliability of the optimum conditions proposed was tested by conducting experiments with these parameters.…”