Influence of multilayer O/W emulsions stabilized by proteins from a novel lupin variety AluProt-CGNA and ionic polysaccharides on d-limonene retention during spray-drying

Burgos‐Díaz, César; Hernández, Xaviera; Wandersleben, Traudy; Barahona, Tamara; Medina, Cristian; Quiróz, Andrés; Rubilar, Mónica

doi:10.1016/j.colsurfa.2017.04.032

Cited by 29 publications

(18 citation statements)

References 27 publications

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“…Furthermore, Figure 5 b,c shows the droplets of the Se-E and Te-E, in which there is a slight increment in the size of particles and a wall thickness of the microcapsules compared to Pr-E given the presence of a second and third interfacial layer over the droplets of the emulsions with particle sizes of 7.22 ± 0.71 µm and 8.22 ± 2.65 μm (Zetasizer results), respectively. Similar behavior was observed by Burgos-Díaz et al [ 14 ] in multilayer o/w emulsions since as the number of layers in the emulsion increased, the particle size also slightly increased. Emulsions that have small droplet sizes tend to be more stable during the spray-drying process, which is fundamental to achieve high retention of astaxanthin [ 35 ].…”

Section: Resultssupporting

confidence: 87%

“…Meanwhile, the ζ-potential of the oil droplets showed an increase when the CA content was augmented from 0.1 to 0.4% ( w/v ), thus reaching a constant value around −54 mV. This implies that oil droplet surfaces were saturated completely by the CA molecules Burgos-Díaz et al [ 14 ] points out that ionic biopolymer molecules can saturate the surfaces of lupin protein-coated oil droplets, generating stabilization of ζ-potential values. Once the addition of CA/Pr-E needed to produce Se-E was determined, the effect of adding CHI to form Te-E was tested ( Figure 3 b).…”

Section: Resultsmentioning

confidence: 99%

“…Emulsions constitute systems that are thermodynamically unstable, which can be affected by environmental conditions commonly found during food processing like pH and salt concentration [ 14 ]. Consequently, the effects of pH and ionic strength (NaCl) on the emulsion stability was assessed ( Figure 6 ).…”

Section: Resultsmentioning

confidence: 99%

“…In this context, several studies have demonstrated that vegetal proteins and ionic polysaccharides could be utilized to form multilayer lipophilic compound encapsulation systems such as soy protein isolate, and various ionic polysaccharides such as carrageenan [ 10 ], flaxseed gum [ 11 ], pectin [ 12 ], and chitosan-alginate [ 13 ]. Likewise, lupin protein isolate with chitosan-xanthan gum and chitosan/alginate/pectin can be used to develop multilayer o/w emulsions [ 8 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

Morales

Burgos‐Díaz

Zúñiga

et al. 2021

Foods

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The utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation sought to evaluate multilayer emulsions stabilized by ionic interfacial layers of lupin protein isolate (LPI), ι-carrageenan (CA), and chitosan (CHI) on the physical stability of the emulsion as well as the retention of astaxanthin during the spray drying process. Primary emulsion (Pr-E) was prepared by adding LPI on oil droplet surfaces containing astaxanthin. The homogenization pressure and cycles to obtain the Pr-E were investigated. The secondary emulsion (Se-E) and tertiary emulsion (Te-E) were elaborated by mixing CA/Pr-E and CHI/Se-E, respectively. Emulsion stability was assessed under different environmental stresses (pH and NaCl). Astaxanthin retention of emulsions was determined immediately after finishing the spray-drying process. The results showed that Pr-E was stabilized with 1.0% (w/v) of LPI at 50 MPa and three cycles. Se-E and Te-E were obtained with CA/Pr-E and Se-E/CHI of 70/30 and 50/50% (w/w), respectively. The Se-E was the most stable compared to the Pr-E and Te-E when subjected to different pHs; nevertheless, once the NaCl concentration rose, no variations in the ζ-potential of all emulsions studied or destabilization were observed. The Se-E and Te-E derived provided higher astaxanthin retention (>95%) during the spray-drying process compared to Pr-E (around 88%). The results indicated that these astaxanthin multilayer emulsions show considerable potential as a functional ingredient in food products.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

Morales

Burgos‐Díaz

Zúñiga

et al. 2021

Foods

Self Cite

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“…Rapeseed shows great foam and emulsion-stabilizing properties due to the presence of cruciferin and napin. Proteins from legumes (e.g., lupin, chickpea, lentil and pea) and nuts (e.g., cashew nut) possess strong potential for stabilization of emulsions and foams, and/or gel formation (Berghout, Boom, & van der Goot, 2015;Burgos-Díaz et al, 2018;Djoullah, Husson, & Saurel, 2018;Ladjal Ettoumi, Chibane, & Romero, 2016;Liu et al, 2018;Tabilo-Munizaga et al, 2019). Soybean protein presents gelling properties but also phenolic compounds that may reduce the nutritional and functional quality.…”

Section: Vegetable Proteinsmentioning

confidence: 99%

Emergent food proteins – Towards sustainability, health and innovation

Fasolin

Pereira

Pinheiro

et al. 2019

Food Research International

192

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There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with "green" and cost-effective processing technologies, such as high hydrostatic pressure, ohmic heating and pulsed electric fields, can be used as strategies to improve the consumption of proteins from sustainable sources without compromising food security. In addition to their nutritional value, these novel proteins present several technological-functional properties that can be used to create various protein systems in different scales (i.e., macro, micro and nano scale), which can be tailored for a specific application in innovative food products. However, in order for these novel protein sources to be broadly used in future food products, their fate in the human gastrointestinal tract (e.g., digestion and bioavailability) must be assessed, as well as their safety for consumers must be clearly demonstrated. In particular, these proteins may become novel allergens triggering adverse reactions and, therefore, a comprehensive allergenicity risk assessment is needed. This review presents an overview of the most promising alternative protein sources, their application in the production of innovative food systems, as well as their potential effects on human health. In addition, new insights on sustainable processing strategies are given.

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Novel OSA‐Modified Starch from Gros Michel Banana for Encapsulation of Andean Blackberry Concentrate: Production and Storage Stability

et al. 2020

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Chemically modified starches from underutilized food sources such as Colombian Musaceae can be combined with additives and proper transformation procedures, as wall materials preserving bioactive compounds. This work aims to find the best conditions for encapsulating blackberry concentrate (BBC) using octenyl succinic anhydride (OSA)‐modified starch from Gros Michel banana (GMB). Experimental designs are conducted to optimize the BBC emulsion and the spray‐drying process. The solubility is the most influenced response in the spray‐drying process. Synergistic interactions between the OSA‐modified GMB starch and maltodextrin content contribute to the desirability response. OSA‐modified GMB starch produces appropriate powders with low particle size (D10: 22.2 µm, D50: 40.7 µm) and hygroscopicity (20.87 g/100 g) while exhibiting a high yield (58.94 g/100 g), total phenolics (TP) content (≈91 mg GAE/g sample), antioxidant capacity (≈89 µg TE/g sample), and encapsulation efficiency (53.01%). The obtained powders in this work have a half‐life time (15 °C) of 3.1 months (solubility) and 51.6 months (D10). These results indicate the advantage of using OSA‐modified GMB starch to produce spray‐dried BBC powders, preserving its TP content. In conclusion, OSA‐modified starches from GMB are new materials that can be used in spray drying.

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Influence of multilayer O/W emulsions stabilized by proteins from a novel lupin variety AluProt-CGNA and ionic polysaccharides on d-limonene retention during spray-drying

Cited by 29 publications

References 27 publications

Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

Emergent food proteins – Towards sustainability, health and innovation

Novel OSA‐Modified Starch from Gros Michel Banana for Encapsulation of Andean Blackberry Concentrate: Production and Storage Stability

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