Low-fat (&lt;50%) oil-in-water emulsions

Mozūraitytė, Revilija; Kotsoni, Elissavet; Cropotova, Janna; Rustad, Turid

doi:10.1016/b978-0-12-821391-9.00010-7

Cited by 3 publications

(4 citation statements)

References 65 publications

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“…This result indicates that as the oil concentration increases, the emulsion stability decreases. This may be due to the formation of aggregates resulting from the increased collision between the oil droplets [ 15 ].…”

Section: Resultsmentioning

confidence: 99%

“…Among some of the strategies to improve the stability and prolong the shelf-life of oils is the addition of antioxidants. A large number of synthetic substances—such as but16ylated hydroxyanisole (BHA), ethylenediaminetetraacetic acid (EDTA), butylated hydroxytoluene (BHT), ascorbyl palmitate, tocopherols, and gallic and ascorbic acid, among others [ 2 , 13 ]—have been incorporated into both oil and oil-in-water emulsions to prevent oxidation [ 14 , 15 ]. However, there are concerns with using synthetic antioxidants at high dosages; therefore their usage is often limited to levels below 200 ppm [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

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Obtention of Sacha Inchi (Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization

Rodríguez-Cortina

Cortina

Hernández-Carrión

2022

Foods

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Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64–1.76) and water activity (0.03–0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90–70.18%) compared to freeze-dried ones (60.02–60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Obtention of Sacha Inchi (Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization

Rodríguez-Cortina

Cortina

Hernández-Carrión

2022

Foods

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“…Nevertheless, these omega-3 PUFAs are highly susceptible to oxidation during food processing and storage, reducing the nutritive and quality properties of the enriched food [ 2 ]. A common strategy to efficiently deliver omega-3 PUFAs into food matrices is the use of fish oil-in-water emulsions [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O1/W/O2) Stabilized with Whey Protein Hydrolysate

et al. 2023

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This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O1/W/O2), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein hydrolysate (oil: protein ratio of 5:2 w/w) and with a zeta potential of ~−40 mV, only slightly increased its D4,3 value during storage at 8 °C for seven days (from 0.725 to 0.897 µm), although it showed severe physical destabilization when stored at 25 °C for seven days (D4,3 value increased from 0.706 to 9.035 µm). The oxidative stability of the 20 wt.% fish oil-in-water emulsion decreased when the storage temperature increased (25 vs. 8 °C) as indicated by peroxide and p-anisidine values, both in the presence or not of prooxidants (Fe2+). Confocal microscopy images confirmed the formation of 20 wt.% fish oil-in-water-in-olive oil (ratio 25:75 w/w) using Polyglycerol polyricinoleate (PGPR, 4 wt.%). Double emulsions were fairly physically stable for 7 days (both at 25 and 8 °C) (Turbiscan stability index, TSI < 4). Moreover, double emulsions had low peroxide (<7 meq O2/kg oil) and p-anisidine (<7) values that did not increase during storage independently of the storage temperature (8 or 25 °C) and the presence or not of prooxidants (Fe2+), which denotes oxidative stability.

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“…There are also emulsions which form more complex structures in multicomponent products, e.g., in yoghurts and other systems in the form of a gel, as well as in cold cuts (sausages, pâtés). The nature of the emulsion gives food products various functional characteristics such as the right appearance, texture, mouthfeel, and flavour profiles [2][3][4][5]. Moreover, emulsions are widely used as carriers for capsules delivering bioactive agents such as vitamins and nutraceuticals.…”

Section: Introductionmentioning

confidence: 99%

The Role of Starch in Shaping the Rheo-Mechanical Properties of Fat-in-Water Emulsions

Rezler¹

2022

Polysaccharides

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The DMA technique was used to conduct experiments on the rheo-mechanical properties of emulsified bovine fat meat products stabilised with potato starch. Starch gels with starch concentrations corresponding to the concentration of starch in water in the emulsions under analysis were used as control systems. The research showed that the rheo-mechanical properties of starch gels and starch–fat gels result from the conformational changes occurring within the structural elements of their spatial network. In starch gels, segments formed by complex associations of amylose chains are structural elements, whereas in starch–fat gels (emulsions) these are additionally amylose–fat complexes. Changes occurring during progressive retrogradation increase the degree of cross-linking in them. In starch gels, they are conditioned by the starch concentration, whereas in emulsions they are conditioned by the concentration of starch and the presence of fat. The parameters obtained by adjusting the Avrami equation to the data obtained with the DMA method enabled the determination of three forms of organisation of the dispersion structure of starch–fat systems. Each of these forms of structure organisation is conditioned by the concentration of starch in the emulsion system.

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Low-fat (<50%) oil-in-water emulsions

Cited by 3 publications

References 65 publications

Obtention of Sacha Inchi (Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization

Obtention of Sacha Inchi (Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization

Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O1/W/O2) Stabilized with Whey Protein Hydrolysate

The Role of Starch in Shaping the Rheo-Mechanical Properties of Fat-in-Water Emulsions

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