Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein

Calero, Nuria; Muñoz, José; Cox, Philip W. L.; Heuer, Alex; Guerrero, Antonio

doi:10.1016/j.foodhyd.2012.05.004

Cited by 120 publications

(65 citation statements)

References 33 publications

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“…The plateau region is characterized by physical entanglements in the polymeric materials (Ferry 1980). All batters showed a higher elastic modulus than viscous, indicating the solid nature, with both moduli depending on frequency but following a different pattern (Calero et al 2013) as the different values of a and b coefficients indicated. The trend observed with the a coefficient for both cakes with and without the addition of emulsifier, and in the b coefficient for cakes with emulsifier, is to decrease from 2/3 replacement, indicating a less frequency-dependent modulus.…”

Section: Resultsmentioning

confidence: 96%

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

et al. 2015

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The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

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Section: Resultsmentioning

confidence: 96%

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

et al. 2015

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“…Dado que el quitosano y la proteína de patata exhiben cargas opuestas por encima del punto isoeléctrico de la proteína (4), cabe esperar que las macromoléculas de quitosano cargadas con carga positiva formen un complejo con las moléculas de proteína de patata cuya superficie está cargada negativamente. Tal como se ha podido comprobar anteriormente (Calero et al, 2013), la capa protectora proteína-polisacárido que se forma alrededor de las gotas es la responsable del aumento de la estabilidad de la emulsión con el pH. Es interesante destacar que la emulsión con el valor más bajo de ξ-potencial es aquella con mayor estabilidad.…”

Section: Preparación De Emulsiones Aceite-en-agua (O/w)unclassified

“…Por lo tanto, la respuesta viscoelástica encontrada a pH elevado puede ser atribuida a la formación de redes de las gotas de fase dispersa cuya superficie se encuentra rodeada de capas de proteína cargadas negativamente y que por tanto interaccionan con las moléculas de quitosano con carga positiva localizadas preferentemente en la fase continua (Calero et al, 2013). La reducción del pH provoca una disminución de las cargas negativas superficiales de la proteína, al aproximarse a su punto isoeléctrico, que produce un claro debilitamiento de estas redes estructurales.…”

Section: Preparación De Emulsiones Aceite-en-agua (O/w)unclassified

“…Por otro lado, se pudo comprobar que el quitosano se colocaba preferentemente sobre las capas de proteína adsorbidas en la interfase de las gotas a través de técnicas de microscopía óptica confocal y electrónica de barrido. Este hecho estaba relacionado con la formación del complejo proteína-polisacárido por interacciones electrostáticas (Calero et al, 2013).…”

Section: Introductionunclassified

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Efecto del pH en emulsiones o/w formuladas con proteína de patata y quitosano

Calero¹,

Muñoz²,

Guerrero³

2013

Grasas y Aceites

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RESUMEN Efecto del pH en emulsiones o/w formuladas con proteína de patata y quitosanoLas emulsiones con ingredientes saludables están adquiriendo más popularidad en el mundo desarrollado, ya que el consumidor es consciente de la relación existente entre algunas enfermedades y las dietas ricas en grasas. En este trabajo se estudian emulsiones O/W formuladas con aceite de girasol alto oleico, una proteína vegetal (proteína de patata) y quitosano. Concretamente, se estudia la influencia del pH en la preparación de emulsiones que contenían 40% de aceite de girasol alto oleico.Se prepararon suspensiones de la proteína en un intervalo de valores de pH comprendido entre 2 y 11,5, observándose un aumento de solubilidad de la proteína al aumentar el pH.El aumento del pH de la emulsión provocó un aumento de la viscoelasticidad, que quedaba reflejado en un incremento de los valores de los módulos de almacenamiento y pérdida, respectivamente, así como, en un cambio progresivo en la forma del espectro mecánico. Por otro lado, las curvas de flujo mostraron propiedades pseudoplásticas y un aumento de los valores de la viscosidad con el pH.Las medidas de potencial Z revelaron la existencia de interacciones atractivas entre la proteína de patata y el quitosano que aumentaban progresivamente con el pH.Los resultados obtenidos pueden explicar la existencia de un complejo proteína de patata-quitosano que se coloca alrededor de las gotas de aceite y que justifica el aumento de estabilidad física. PALABRAS CLAVE: Aceite de girasol alto oleicoEmulsión -Proteína de patata -Quitosano -Reología. SUMMARY Effect of pH on o/w emulsions formulated with potato protein and chitosanEmulsions formulated with healthy ingredients are becoming increasingly popular in the developed world, due to the consumer concern about diseases related to fat and to fatty diets. This study focuses on the O/W emulsions formulated with high-oleic sunflower oil, vegetable protein (potato protein) and chitosan; and deals with the role of pH in the preparation of 40 wt% high-oleic sunflower oil in water emulsions. First of all, potato protein suspensions were prepared in a pH range from 2.0 to 11.5 and enhanced protein solubility was observed with increasing pH.An increase in pH emulsion resulted in more viscoelasticity as demonstrated by the greater values for the storage and lost moduli derived from small amplitude oscillatory shear measurements as well as by the progressive change in the shape of the mechanical spectrum. Flow curves showed shear thinning properties and increasing viscosity values with pH.Z-potential measurements revealed that attractive interactions between potato protein and chitosan progressively increased with pH.The results obtained are consistent with the occurrence of a protein-polysaccharide complex around the interface of oil droplets, which yielded enhanced physical stability. KEY-WORDS: Chitosan -Emulsion -High oleic sunflower oil -Potato protein -Rheology.

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“…These analyses indicate the similarities of the emulsions subjected to the stability tests in relation to the emulsions that have been recently formulated, independent of the conditions and storage periods (Calero et al, 2013). After the accelerated stability test, all of the formulations (PC3, PS2 and R2) maintained their organoleptic characteristics: beige color, açai glycolic extract odor and homogenous cream consistency.…”

Section: Accelerated Stability Testsmentioning

confidence: 68%

Development of O/W emulsions containing Euterpe oleracea extract and evaluation of photoprotective efficacy

Daher

Fontes

Rodrigues

et al. 2014

Braz. J. Pharm. Sci.

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Euterpe oleracea Mart. is a palm tree popularly known as açai, which is primarily found in northern Brazil. The açai's fruits contain anthocyanins, a class of polyphenols to which antioxidant properties have been attributed. The aim of this work was to develop O/W sunscreens emulsions containing açai glycolic extract (AGE) and to evaluate both their physical stability and photoprotective efficacy. Emulsions containing AGE and sunscreens were formulated using different types and concentrations of polymeric surfactant (acrylates/C 10-30 alkyl acrylate crosspolymer and sodium polyacrylate). The influence of two rheology modifiers (polyacrylamide (and) C13-14/isoparaffin (and) Laureth-7 and Carbomer) on the stability was also investigated. Physical stability was evaluated by preliminary and accelerated studies. Emulsions with 1.0% sodium polyacrylate were stable and exhibited non-newtonian pseudoplastic behavior and thixotropy. Photoprotective efficacy was evaluated by in vivo Sun Protection Factor (SPF) and determination of Protection Factor of UVA (PF-UVA). When AGE was added to the sunscreen emulsion, no significant increase in the in vivo SPF value was observed. The emulsion containing AGE showed PF-UVA = 14.97, 1.69 of the SPF/PF-UVA ratio and a critical wavelength value of 378 nm, and may therefore be considered a sunscreen with UVA and UVB protection. Euterpe oleracea Mart. é uma palmeira popularmente conhecida como açaí, encontrada no norte do Brasil. O fruto do açaí apresenta em sua composição antocianinas, uma classe de polifenóis à qual é atribuída propriedade antioxidante. Os objetivos desse trabalho foram desenvolver emulsões fotoprotetoras O/A contendo extrato glicólico de açaí (AGE), avaliar a estabilidade física e avaliar a eficácia fotoprotetora. Emulsões contendo AGE e filtros solares foram formuladas utilizando diferentes tipos e concentrações de tensoativo polimérico (acrilates/C 10-30 alquil acrilato polímero cruzado e polilacrilato sódico). A influência de dois modificadores reológicos (poliacrilamida (e) C13-14/isoparafina (e) Laureth-7 e Carbomer) na estabilidade foi avaliada. A estabilidade física das emulsões foi avaliada por meio de estudos de estabilidade preliminar e acelerada. Emulsões com 1,0% poliacrilato sódico foram estáveis, exibiram comportamento não-newtoniano pseudoplástico e tixotrópico. A eficácia fotoprotetora foi avaliada pelo teste in vivo de Fator de Proteção Solar (FPS) e pela determinação do Fator de Proteção UVA (FP-UVA). Quando adicionado o AGE na emulsão contendo filtros solares, não se observou aumento significativo no valor do FPS. A emulsão contendo o AGE apresentou FP-UVA=14,97, a razão FPS/ FP-UVA = 1,69 e o comprimento de onda crítico igual a 378 nm, podendo ser considerado um protetor solar com proteção UVA e UVB. Unitermos:Emulsão O/A/desenvolvimento. Euterpe oleracea/farmacognosia. Euterpe oleracea/extrato glicólico/eficácia fotoprotetora. Protetores Solares/desenvolvimento. Fator de Proteção Solar.

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Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein

Cited by 120 publications

References 33 publications

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Efecto del pH en emulsiones o/w formuladas con proteína de patata y quitosano

Development of O/W emulsions containing Euterpe oleracea extract and evaluation of photoprotective efficacy

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