Oil-in-water emulsions prepared using high-pressure homogenisation with Dioscorea opposita mucilage and food-grade polysaccharides: guar gum, xanthan gum, and pectin

Ren, Zeyue; Li, Xiaojing; Ma, Fuqiu; Zhang, Yun; Hu, Wei‐Xiao; Khan, Mohammed Zafar Ali; Li, Xiuhua

doi:10.1016/j.lwt.2022.113468

Cited by 29 publications

(13 citation statements)

References 33 publications

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“…2007; Ren et al. 2022). There, droplets break up into smaller droplets due to intense shear from turbulent flows in fast-rotating mechanical mixers or from high-pressure pumping through the homogenising valves.…”

Section: Introductionmentioning

confidence: 99%

“…Droplet deformation and fragmentation are the fundamental building blocks of emulsification. Examples of conventional emulsification methods are the rotor-stator system and the high-pressure valve homogeniser (Vankova et al 2007;Ren et al 2022). There, droplets break up into smaller droplets due to intense shear from turbulent flows in fast-rotating mechanical mixers or from high-pressure pumping through the homogenising valves.…”

Section: Introductionmentioning

confidence: 99%

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Microemulsification from single laser-induced cavitation bubbles

et al. 2022

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We study the interaction between a laser-induced cavitation bubble and a submillimetre-sized water droplet submerged in silicone oil. High-speed imaging reveals the pathways through which droplet fragmentation occurs and three distinct regimes of bubble–droplet interaction are identified: deformation, external emulsification and internal emulsification. We have observed that during the bubble collapse, the droplet elongates towards the bubble, which acts as a flow sink pulling on the droplet. For silicone oils with higher viscosity, the droplet jets into the cavitation bubble and forms a satellite water droplet in the continuous oil phase. In contrast, for lower-viscosity oils, the droplet encapsulates the collapsing bubble as it jets inside and undergoes multiple cycles of expansion and collapse. These internal bubble collapses create tiny oil droplets inside the parent water droplet. The kinematic viscosity of the silicone oil, maximum bubble diameter and centre-to-centre distance between the bubble and the droplet are varied. The regimes are separated in a parameter space set up by the non-dimensional distance and a cavitation Reynolds number.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microemulsification from single laser-induced cavitation bubbles

et al. 2022

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“…This anionic response was mainly attributed to the presence of negatively charged carboxyl groups (COO − ) in the galacturonic acid units, which is consistent with the results obtained by UPLC-QTOF-MS and FTIR measurements. Very similar negative zeta potentials were found in natural polymers such as alginate (−29.94 ± 1.45), xanthan gum (−30.67 ± 0.12), and pectin (−31.30 ± 0.14), as well as the synthetic polymer EUDRAGIT L100 (−29.88 ± 1.80) [ 33 , 34 ]. On the other hand, Otálora et al [ 35 ] and Bouaouinea et al [ 36 ] reported zeta potential values of −23.63 ± 0.55 and −23.00 mV for Opuntia ficus-indica fruit peel mucilage and Opuntia ficus-indica pad mucilage, respectively.…”

Section: Resultsmentioning

confidence: 72%

Mucilage from Yellow Pitahaya (Selenicereus megalanthus) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization

2023

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Mucilage is a hydrophilic biopolymeric material of interest in the food industry due to its high content of dietary fiber, antioxidant activity, and gelling and thickening capacities, which is present in high concentration in agricultural by-products, such as the peel of cacti fruits. In this work, the powdered mucilage extracted from the peel of yellow pitahaya (Selenicereus megalanthus) fruit was characterized using a multi-technical approach that included proximal analysis (proteins, lipids, crude fiber, ash, and carbohydrates), as well as structural (FTIR, NMR, UPLC-QTOF-MS, and X-ray diffraction), colorimetric (CIELab parameters), morphological (SEM), and thermal (DSC/TGA) methods. Likewise, its total content of dietary fiber and polyphenols, as well as its antioxidant activity, were determined. This dried mucilage presented a light pale yellow-reddish color, attributed to the presence of betalains (bioactive pigments with high antioxidant activity). The FTIR spectrum revealed functional groups associated with a low presence of proteins (5.45 ± 0.04%) and a high concentration of oligosaccharides (55.26 ± 0.10%). A zeta potential of −29.90 ± 0.90 mV was determined, denoting an anionic nature that favors the use of this mucilage as a stable colloidal dispersion. UPLC-QTOF-MS analysis revealed a major oligosaccharide composition based on galacturonic acid units in anionic form. SEM micrographs revealed a cracked morphology composed of amorphous and irregular particles. According to the DSC/TGA results, this mucilage can be introduced as a new source of hydrocolloids in food processes since it has high thermal stability that has been manifested up to 373.87 °C. In addition, this biopolymer exhibited a high content of polyphenols (25.00 ± 0.01-g gallic acid equivalent (GAE)/100-g sample), dietary fiber (70.51%), and antioxidant activity (1.57 ± 0.01 mmol Trolox equivalents/kg of sample). It was concluded that this mucilaginous material presents sufficient physicochemical and functional conditions to be used as a nutritional ingredient, thus giving valorization to this agricultural by-product.

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“…The incorporation of only 0.2 or 0.3 wt.% of k-C is enough to provoke the presence of a gel-type behavior and to stabilize the systems developed. In comparison with other systems [ 28 , 29 ], 0.2 wt.% is a low concentration for a thickener. It should be noted that there are no significant differences between the average droplet diameters as well as the polydispersity of the nanoemulgels and those of the corresponding nanoemulsions.…”

Section: Resultsmentioning

confidence: 80%

Formulation and Characterization of Sustainable Algal-Derived Nanoemulgels: A Green Approach to Minimize the Dependency on Synthetic Surfactants

Tello,

Santos,

Calero

et al. 2024

Polymers

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Phycocyanin (PC), a natural protein that is very interesting from the medical point of view due to its potent antioxidant and anti-inflammatory properties, is obtained from algae. This compound is gaining positions for applications in the food industry. The main objective of this work was to obtain nanoemulgels formulated with PC and k-carrageenan (a polymer that is obtained from algae as well). An optimization of the processing parameters (homogenization pressure and number of cycles) and the ratio of PC and a well-known synthetic surfactant (Tween 80) was developed using response surface methodology. The results of this optimization were 25,000 psi, seven cycles, and a 1:1 ratio of PC/Tween80. However, the necessity for the incorporation of a polymer that plays a thickener role was observed. Hence, k-carrageenan (k-C) was used to retard the creaming process that these nanoemulsions suffered. The incorporation of this biopolymer provoked the creation of a network that showed gel-type behavior and flow indexes very close to zero. Thanks to the combined use of these two sustainable and algae-obtained compounds, stable nanoemulgels were obtained. This work has proved that the combined use of PC and k-C has emerged as a sustainable alternative to stabilize dispersed systems for the food industry.

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Oil-in-water emulsions prepared using high-pressure homogenisation with Dioscorea opposita mucilage and food-grade polysaccharides: guar gum, xanthan gum, and pectin

Cited by 29 publications

References 33 publications

Microemulsification from single laser-induced cavitation bubbles

Microemulsification from single laser-induced cavitation bubbles

Mucilage from Yellow Pitahaya (Selenicereus megalanthus) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization

Formulation and Characterization of Sustainable Algal-Derived Nanoemulgels: A Green Approach to Minimize the Dependency on Synthetic Surfactants

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