Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal)

Gao, Zhiming; Huang, Ying; Hu, Bing; Zhang, Ke; Xu, Xiaofei; Fang, Yapeng; Nishinari, Katsuyoshi; Phillips, Glyn O.; Yang, Jixin

doi:10.1016/j.colsurfa.2018.11.007

Cited by 26 publications

(10 citation statements)

References 28 publications

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“…ζ‐Potential values are indicative of the contribution of electrostatic forces towards emulsion stability. Usually, strong electrostatic interactions occur between positively charged proteins and negatively charged polysaccharides, which improve the surface activity of biopolymers (Gao et al , ). The ζ‐potential values showed that the interfacial charge of all emulsions was negative (Table ) and remained relatively constant after fifteen days of storage.…”

Section: Resultsmentioning

confidence: 99%

Emulsifying properties of Ghanaian grewia gum

Kpodo

Agbenorhevi

Alba

et al. 2019

Int J of Food Sci Tech

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Grewia gums were extracted with phosphate (PB) and sodium metabisulphite buffers (SMB) and their emulsification properties in acidic oil-in-water emulsions on ageing were studied by means of droplet size distribution, f-potential measurements, interfacial composition analysis and viscometry. PB extracts showed smaller droplet sizes (~10 lm) than SMB isolates (>35 lm) and greater long-term stability. PBstabilised emulsions also demonstrated the least polysaccharide (~0.6 mg m À2 ) and protein (~0.2 mg m À2 ) interfacial coverage compared with SMB counterparts (~1.5 mg m À2 for polysaccharide and~1 mg m À2 for protein). f-Potential measurements revealed negative interfacial charge for all emulsions confirming the presence of polysaccharide-laden interfaces. Droplet size distribution also varied among emulsions during ageing indicating a complex relationship between interfacial composition and stability. The present work shows that different emulsifying properties may be obtained depending on the extraction technique employed that could be exploited in preparation of emulsions for flavour or bioactive-delivery applications.Grewia gum-stabilised emulsions F.M. Kpodo et al.

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Section: Resultsmentioning

confidence: 99%

Emulsifying properties of Ghanaian grewia gum

Kpodo

Agbenorhevi

Alba

et al. 2019

Int J of Food Sci Tech

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“…Protein–polysaccharide complexes can be formed via electrostatic or hydrogen bonding interactions, which may impact emulsion formation or stability. The kinetics of adsorption is a crucial factor affecting emulsion formation, with smaller droplets being formed for emulsifiers that adsorb faster (Gao et al., 2019). The kinetics of emulsifier adsorption (under quiescent conditions) can be conveniently determined by measuring the change in interfacial tension or interfacial pressure over time (McClements, 2015; Zhao et al., 2015).…”

Section: Mixed Layer Interfaces Prepared By Direct Mixing Methodsmentioning

confidence: 99%

“…Gao et al. (2019) proposed mechanisms for the adsorption of β‐lactoglobulin fibrils and gum arabic at oil–water interfaces (Figure 3). The surface activity and adsorption of pure gum arabic are relatively poor, which results in the formation of a loose interfacial layer.…”

Section: Mixed Layer Interfaces Prepared By Direct Mixing Methodsmentioning

confidence: 99%

“…At relatively high polysaccharide levels, guar gum promoted depletion flocculation and creaming in the model emulsions, whereas carboxymethyl F I G U R E 3 Proposed mechanism for the adsorption of β-lactoglobulin fibril/gum arabic complexes at an oil-water interface. (i) Pure gum arabic adsorbed at the oil-water interface; (ii) β-lactoglobulin fibril/gum arabic complex adsorbed at the oil-water interface with a low protein content (∼9.1 wt%); (iii) β-lactoglobulin fibril/gum arabic complex adsorbed at the oil-water interface with a high protein content (∼50 wt%) (Gao et al, 2019) cellulose stabilized them by forming a 3D biopolymer network that inhibited droplet movement. These results indicate that carboxymethyl can be used as a stabilizer for softservice ice cream mixes.…”

Section: Influence Of Biopolymer Concentration and Characteristicsmentioning

confidence: 99%

“…The properties of the oil-water interface can also be engineered by using mixtures of protein aggregates and polysaccharides. Gao et al (2019) proposed mechanisms for the adsorption of β-lactoglobulin fibrils and gum arabic at oil-water interfaces ( Figure 3). The surface activity and adsorption of pure gum arabic are relatively poor, which results in the formation of a loose interfacial layer.…”

Section: Influence Of Biopolymer Concentration and Characteristicsmentioning

confidence: 99%

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Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

McClements

Liu

et al. 2020

Comp Rev Food Sci Food Safe

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Proteins and polysaccharides are widely used as ingredients in food emulsions due to their high biocompatibility, good biodegradability, and a broad range of techno-functionalities. In particular, they are used as emulsifiers, texture modifiers, and stabilizers in many emulsion-based foods. Moreover, the functionality of these biopolymers can be extended by forming protein-polysaccharide complexes that can be used to modulate the characteristics of the oil-water interface, thereby altering the stability and performance of food emulsions. This review highlights a number of approaches to modulate the interfacial properties of oil-in-water emulsions based on the utilization of protein-polysaccharide complexes: direct mixing, layer-by-layer assembly, and conjugation. Besides, the impact of altering the interfacial properties on emulsion performance is highlighted, including their formation, stability, and functional attributes. Interfacial engineering approaches can be used to tailor the properties of food emulsions to particular applications. For instance, they can be used to create emulsionbased delivery systems for bioactive agents, such as vitamins, nutraceuticals, antimicrobials, colors, flavors, and antioxidants. Moreover, they can be used to create emulsion-based foods with lower calorie contents and enhanced satiety responses. Nevertheless, it is important to account for various factors when developing successful interfacial engineering technologies, including safety concerns, production costs, environmental impact, sustainability, government regulations, and labeling issues.

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Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils

et al. 2019

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Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal)

Abstract: ℃, 30 min) and salting (200 mM NaCl) environments, and the emulsions were stable during long-term storage (46 days).

Cited by 26 publications

References 28 publications

Emulsifying properties of Ghanaian grewia gum

Emulsifying properties of Ghanaian grewia gum

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils

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