Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets

Firoozmand, Hassan; Rousseau, Dérick

doi:10.1016/j.foodhyd.2012.06.010

Cited by 38 publications

(19 citation statements)

References 58 publications

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“…It was shown that the oil droplets within the hydrogel beads could be protected from lipid oxidation [70], but that they would still be released under simulated gastrointestinal conditions [83], which is important for the development of effective encapsulation systems. Phase separation of gelatin-starch systems has also been utilized to produce filled hydrogel beads based on the thermodynamic incompatibility mechanism [84].…”

Section: Droplet Spatial Distribution: Controlled Droplet Aggregationmentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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Abstract:Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state. The interfacial properties of lipid droplets can be altered using competitive adsorption or coating methods (such as electrostatic deposition). The physical state of oil droplets can be altered by selecting an oil phase that crystallizes after the emulsion has been formed. The composition of the disperse phase can be altered by mixing different kinds of oil droplets together to induce inter-droplet exchange of oil molecules. The local environment of oil droplets can be altered by embedding them within hydrogel beads. The aggregation state of oil droplets can be controlled by promoting flocculation. These post-homogenization methods can be used to alter functional attributes such as physical stability, rheology, optical properties, chemical degradation, retention/release properties, and/or gastrointestinal fate.

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Section: Droplet Spatial Distribution: Controlled Droplet Aggregationmentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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“…These systems consist of fat droplets embedded within hydrogel microspheres (Figure 7.3). Hydrogel particles can be made from biopolymers (e.g., proteins or polysaccharides) that form gel matrices under controlled conditions (e.g., heating, cooling, pH adjustment, salt, or enzyme addition) (Firoozmand and Rousseau, 2013;Matalanis et al, 2010). In addition, this type of structural organization delays the release of nonpolar flavor molecules from fat droplets, which can be useful in achieving flavor release profiles from reduced-fat products that mimic those of high-fat products.…”

Section: Filled-hydrogel Particlesmentioning

confidence: 99%

“…The volume occupied by the hydrogel phase leads to an increase in the net volume fraction of the particles in the system, which leads to the formation of high-viscosity systems at low-fat contents. Several methods are available to form filled-hydrogel particles, including injection methods, molding methods, emulsion-templating methods, and controlled biopolymer phase separation methods (Burey et al, 2008;Chung et al, 2013a;Firoozmand and Rousseau, 2013;Matalanis and McClements, 2012;Shewan and Stokes, 2013). Filled-hydrogel particles may also be useful for targeted delivery or controlled release of lipophilic components (Jones and McClements, 2012;Matalanis and McClements, 2013;Shewan and Stokes, 2013).…”

Section: Filled-hydrogel Particlesmentioning

confidence: 99%

Structure and texture development of food-emulsion products

Chung

McClements

2015

Modifying Food Texture

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“…Past studies have described the rheological properties of emulsion in proteins, starches and hydrocolloid gels (Firoozmand & Rousseau, 2013;Kim, Gohtani, & Yamano, 1996;Lorenzo et al, 2013;Sala et al, 2008). Rheological behaviour of synthetic and non-synthetic (colloidal and non-colloidal) biopolymer (e.g.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Rheology of emulsion-filled alginate microgel suspensions

Ching

Bansal

Bhandari

2016

Food Research International

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Emulsion filled polysaccharide gels can be used as carrier systems of lipophilic bioactives in the food, pharmaceutical and cosmetics industry. This carrier system can exist either as bulk or discrete gel systems. In this study the rheological properties of discrete emulsion filled alginate microgel suspension was examined as a function of volume fraction () and oil content. Fine emulsion (220 nm) was encapsulated within alginate microgels (mean size 36.2-57.8 m) by using the impinging aerosol technique. The microgels (containing 0-77% w/w oil total solids basis) produced were estimated to have particle modulus in the range of 150-212Pa. An increase in oil content in the microgels led to more deformable microgels due to the reduction in gel density. The deformability of microgels influenced the bulk modulus and apparent viscosity of the concentrated suspension. At the same suspension volume fraction (), suspensions with more deformable microgels exhibited a lower bulk modulus. We also showed that the Carreau and Cross models were adequate in predicting the flow behaviour of the concentrated emulsion filled microgel suspension.

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Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets

Cited by 38 publications

References 58 publications

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Structure and texture development of food-emulsion products

Rheology of emulsion-filled alginate microgel suspensions

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