Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

Borreani, Jennifer; Espert, M.; Salvador, Ana; Sanz, T.; Quiles, Amparo; Hernando, Isabel

doi:10.1039/c7fo00159b

Cited by 49 publications

(26 citation statements)

References 46 publications

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“…For all the samples, G 0 value was always greater than G 00 within the scope of the linear viscoelastic region (LVR) indicating the "solid" dominant behavior of the emulsions and the emulsions are highly structured. [30] For MC emulsions, G 0 and G 00 showed overshoots before sudden drops, which was due to the destruction of the related structure.…”

Section: Rheological Characterization Of Emulsionsmentioning

confidence: 96%

“…HPMC, MC, and XG are all food-approved edible materials. Borreani et al [30] reported that oxidation stability of HPMC emulsion was better than MC due to their better adsorption ability on the interface which acted as a physical barrier to protect the oil. The proposed emulsification mechanism was that HPMC aqueous solution was first mixed with soybean oil, and HPMC molecules could be adsorbed at the surface of oil droplet.…”

Section: Microstructure Of Emulsionsmentioning

confidence: 99%

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Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Zong

Guo

et al. 2018

Euro J Lipid Sci & Tech

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Edible oleogels are prepared by different kinds of hydroxypropyl methyl cellulose (HPMC) and methylcellulose (MC) through emulsion‐templated method. Physical properties of the oleogels such as rheological behavior and oil binding capacity are evaluated. Polarizing light microscopy (PLM) as well as scanning electron microscopy (SEM) are used to gain information on the microstructure of the samples. Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) are used to evaluate intermolecular forces between the polysaccharides in the oleogels. It is found that oil‐water interface layers of the emulsions are strengthened by polysaccharides (HPMC and xanthan gum [XG] or MC and XG), and it prohibits oil droplets from coalescing during drying. The formation of semi‐crystalline structure of oleogels to trap the oil is attributed to intramolecular/intermolecular hydrogen bonding between the polysaccharides. The higher viscosity grade results in better structure with respect to emulsions, vacuum dried emulsions, and oleogels compared to that of lower viscosity grade for HPMC or MC. The mechanical strengths of vacuum dried emulsions and oleogels stabilized by HPMC are harder compared to that of MC. The study will provide guidance for the production of functional fat products with zero trans and low saturated fatty acids. Practical Applications: HPMC and MC, two types of dietary fiber, are two kinds of the most commonly used cellulose ethers which are food‐approved additives. The oleogels prepared by HPMC and MC using an emulsion‐templated method can be used to produce functional fat products with zero trans and low saturated fatty acids, which will be beneficial to human health. The properties of oleogels structured by different HPMC and MC with the different degree of polymerization (DP) and substitution (DS) are different. The physical properties, microstructure, and intermolecular forces for oleogels are evaluated in order to lay the basis for the application of the oleogels. A schematic representation of the structure of oleogels stabilized by hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG).

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Section: Rheological Characterization Of Emulsionsmentioning

confidence: 96%

Section: Microstructure Of Emulsionsmentioning

confidence: 99%

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Zong

Guo

et al. 2018

Euro J Lipid Sci & Tech

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“…A gradual increase in k 232 and k 270 values throughout storage was detected for all the samples (Table 3) as previously observed by other authors. Bouaziz et al (2008) and Borreani et al (2017) observed a regular increase in k 232 and k 270 values as a function of storage for olive oils and for emulsions elaborated with HPMC and sunflower oil, respectively. Moreover, the values were significantly lower for vacuum dried oleogels than for conventionally dried, when comparing same type of oil.…”

Section: Oxidative Stability Of Oleogelsmentioning

confidence: 91%

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

Bascuas

Hernando

Moraga

et al. 2019

Int J of Food Sci Tech

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Summary Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion‐template approach, and subsequent drying of the emulsions using conventional or vacuum drying. Our results showed that for both drying methods, well‐structured oleogels were obtained using olive and sunflower oils for the preparation. These oleogels showed oil losses ˂10% after 35 days of storage. However, unstructured non‐homogeneous oleogels were obtained when using flaxseed oil and conventional drying, while it was not feasible to develop flaxseed oleogel with vacuum drying. Oleogels showed interesting rheological properties, including a high oleogel strength with an elastic modulus of the order 104–105 Pa, weak dependence on frequency, and good thermostability. Moreover, high oxidative stability was obtained for olive oil oleogels, using both conventional and vacuum drying, and for sunflower oleogels using vacuum drying. Still, the initial oxidation rates of sunflower oleogels using conventional drying should be improved in future studies.

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“…The digestion process in the human gastrointestinal tract is simulated through an in vitro digestion model, which was a modified version of that described by Borreani et al () and Qiu, Zhao et al ().…”

Section: Methodsmentioning

confidence: 99%

Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion

Salvador

Sanz

2020

Int J of Food Sci Tech

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The aim of this study was to evaluate the effects of the addition of hydrocolloids on the reformulation of pureed zucchini to obtain a healthy food. Changes in the rheological properties after in vitro digestion and in the sensory acceptability of purees were studied. After saliva addition, the carrageenan puree was the sample that kept its structure more stable with similar G 0 and G″ values, whereas the guar gum and HPMC purees exhibited a very small decrease in the viscoelastic functions after mixing with saliva and the starch puree was completely degraded due to the effect of amylase. Regarding sensory properties, the scores of the carrageenan puree were the ones that were closest to the starch puree, so carrageenan puree is a good option for preparing a healthy food without any significant modification in its structure after digestion and in the sensory acceptability properties of a traditional puree.

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Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

Cited by 49 publications

References 46 publications

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion

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