Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions

Abstract

of the phytosterol within the carrier matrix. Currently, there is a limited amount of knowledge on how phytosterols interact at oil-water interfaces, despite research indicating that these interfaces could promote the crystallization of phytosterols and thus decrease bioaccessibility.In order to fill this knowledge gap, this work expands upon a previously studied emulsion system for encapsulating phytosterols and addresses whether phytosterols can crystalize at an oil-in-water emulsion interface. Images from multiple microscopic techniques suggest interfacial phytosterol crystallization in 0.6% phytosterol-enriched emulsions, while interfacial tension results and calculated models showed that whey protein and phytosterols had a synergistic effect on interfacial tension. A deeper understanding of the interfacial behavior of phytosterols in emulsions can provide the functional food and pharmaceutical industry with the knowledge needed to design more bioaccessible phytosterol-enriched products.

Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition

“…A similar decrease in the droplet size of WPI stabilised emulsions with phytosterol addition has been documented in previous work and is believed to be due to a synergistic interaction between phytosterols and whey protein at the oil-in-water interface. Phytosterol and whey protein can decrease interfacial tension at the oil/water interface of the system to a greater extent together, than each compound can achieve separately (Zychowski, Mettu, Dagastine, O'Mahony, & Auty, 2017). While all 1.0 µm emulsion droplets required 1 pass at 300 bar to form a stable, monomodal emulsion distribution, the phytosterol emulsion formulations with an average of 0.2 µm sized droplets required homogenisation at 1000 bar and either 4, 3, or 5 passes for the WPI, WPI + lecithin, and WPI + MAG samples, respectively.…”

Effect of Ultrasound or Microwave-Assisted Germination on Nutritional Properties in Flaxseed (Linum usitatissimum L.) with Enhanced Antioxidant Activity

“…Phytosterols were multifunctional bioactive substances widely present in plants. , Studies have revealed that campesterol, stigmasterol, and sitosterol are the main biosynthetic end products of phytosterol, and they could significantly lower cholesterol and plasma triglycerides. , As shown in Table , the variation trend of the three sterols in the germination process was consistent. The phytosterol contents increased and peaked at 18 h, with the campesterol, stigmasterol, and sitosterol contents of 12.66, 16.72, and 9.73% higher than their initial contents, respectively.…”

“…14 Phytosterols were multifunctional bioactive substances widely present in plants. 23,24 Studies have revealed that campesterol, stigmasterol, and sitosterol are the main biosynthetic end products of phytosterol, and they could significantly lower cholesterol and plasma triglycerides. 25,26 As shown in Table 1, the variation trend of the three sterols in the germination process was consistent.…”

Production, stability study, particles size distribution and rheological behavior of oil-in-water systems based on whey proteins / Produção, estudo de estabilidade, distribuição e tamanho de partículas e comportamento reológico de sistemas óleo/água adicionados de soro lácteo

“…The particle size was influenced according to the interfacial tension of the emulsion. Thus, it was known that whey protein will move to the interface and will influence the interfacial tension on an oil/water surface, separately or synergistically and this is possible because of the amphiphilic characteristic present in whey protein (ZYCHOWSKI et al, 2018). According to McClementes (2002), "Food emulsion droplets usually have an average diameter in the range of 0.1 to 100 μm".…”

“…Thus, it was verified the formation of micro-droplets in both emulsions, however in the emulsion processed by Turrax it was possible to verify that there was a reduction in the size of these droplets according to Figure 3, confirming the particle size results. The size of the droplet can be observed through the home microscopy of the fat present in the emulsion that forms a crystal lattice in optical response to polarization due to light birefringence and is widely used in food matrices (ZYCHOWSKI et al, 2018).…”