Physicochemical and emulsifying properties of orange fibers stabilized oil-in-water emulsions

Huang, Li; Liu, Juer; Addy, Min; Ding, Bo; Cheng, Yanling; Peng, Peng; Wang, Yunpu; Liu, Yuhuan; Chen, Paul; Ruan, Roger

doi:10.1016/j.lwt.2020.110054

Cited by 20 publications

(9 citation statements)

References 37 publications

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“…Compared with that of CK, the particle size of BSDF modified by HPH was significantly decreased, but the particle sizes of BSDF modified by HTC and UT were significantly increased. HPH might reduce the particle size of BSDF due to its high turbulent flow rate and shear stress (Huang et al ., 2020). The mechanical effect produced by UT could increase the mass transfer coefficient and contact area of the solute.…”

Section: Resultsmentioning

confidence: 99%

Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

Tang

Yang

Zhang

et al. 2022

Int J of Food Sci Tech

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Summary The effects of high‐temperature cooking (HTC), high‐pressure homogenisation (HPH), ultrasonic treatment (UT), and their combination (i.e., UT–HTC, HPH–HTC, and UT–HPH) on the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibres (BSDF) were investigated and compared. The soluble dietary fibre, arabinose, and glucose contents increased in all modified samples. The BSDF obtained by UT had a loose structure with a honeycomb appearance on the surface. UT–HTC resulted in the highest water‐holding capacity (8.38 g g−1) and α‐amylase activity inhibition ratio (56.14%). The BSDF modified by HPH–HTC had the lowest relative crystallinity (27.96%). Compared with those of control check (CK), the oil‐holding and swelling capacities of samples treated by UT–HPH increased by 55.35% and 91.47%, respectively. The glucose adsorption capacity of samples followed the order: UT–HTC > UT–HPH > HPH–HTC > HPH > UT ≈ HTC. Furthermore, the maximum glucose dialysis retardation index values of BSDF treated by UT–HPH, HPH, and HPH–HTC increased by 44.51%, 30.61%, and 27.20%, respectively, in comparison with CK. This study indicated that UT–HTC, HPH–HTC, and UT–HPH are innovative and promising modification methods to obtain BSDF with excellent physicochemical and functional properties.

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Section: Resultsmentioning

confidence: 99%

Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

Tang

Yang

Zhang

et al. 2022

Int J of Food Sci Tech

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“…However, the intrinsic reasons and mechanism for formation of charges needed confirming further. High value of ζ potential for particle represented strong repulsive force among emulsion particles (Huang et al, 2020), which probably intensified stability of Pickering emulsion.…”

Section: Resultsmentioning

confidence: 99%

“…These low internal phase emulsions prepared by PP‐IDF on the whole exhibit good stability at storage condition. The pectin combined lignocellulose matrix structure could strengthen the steric hindrance effect and thus formed the physical obstruction due to thin interface layer (as illustrated in Scheme 1) (Huang et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of insoluble dietary fiber from pomelo ( Citrus grandis ) peel modified by ball milling

Xiao

Yang

Zhao

et al. 2021

Food Processing Preservation

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This work is focused on the modification of insoluble dietary fiber from pomelo (Citrus grandis) peel (PP‐IDF) by ball milling. Ball milling intensified water and oil holding capacity and water swelling capacity by 43.7%, 65.1%, and 107.5%, respectively. Besides, 97.1% of taurocholic acid, 45.3% of glucose, and 9.3 μg/mg of NO2− were bound by milled insoluble dietary fibers (IDFs). The oil‐in‐water Pickering emulsions were successfully emulsified by ball‐milled PP‐IDFs. The ball‐milled PP‐IDF for 2.0 hr (PP‐IDF‐BM2h) exhibited higher stability after storage owing to its relative strong electrostatic and steric repulsions intensified by milling process. A simulated three‐stage gastrointestinal tract (GIT) model was employed to explore the physical stability of emulsion in the digestive system. Ball milling contributed promotion on stability emulsion but ion strength in simulated liquids predominated in affecting ζ potential. Overall, ball milling extended green protocols for modification of properties for dietary fiber, providing a promising application in food industry. Practical applications For safety consideration, materials used for food processing should be in low toxicity with less employment of chemicals. Hence, it is essential to develop a green and renewable strategy to modify properties of dietary fiber (DF) in food applications. Ball milling is a simple and low cost strategy that can effectively improve or modify physicochemical properties including crystallinity, surface potential, water and oil holding capacities, and hydrophilic and hydrophobic properties. Importantly, ball milling can treat dietary fiber in batch processing with no waste and chemicals, which is suitable for industrial applications.

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“…A possible explanation for the achieved results can arise from considering the effect of both PSD and the ratio between the soluble and insoluble fiber content of added BF. Specifically, in their work on the application of high-pressure homogenization (HPH) on the microstructural and techno-functional properties of orange pulp and peel fiber powders, Huang et al [ 34 ] demonstrated that the structural comminution induced by HPH processing led to a reduction in bulk density with a consequent promotion of water/oil holding capabilities, which then improved emulsifying ability via steric effects and/or electrostatic repulsion mechanism. Instead, in a more recent study, David et al [ 35 ] used different botanical cellulose fibers to texturize rapeseed oil without employing any thermal treatment.…”

Section: Resultsmentioning

confidence: 99%

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

Principato

Carullo

Bassani

et al. 2021

Foods

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In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G′ > G″, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.

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Physicochemical and emulsifying properties of orange fibers stabilized oil-in-water emulsions

Cited by 20 publications

References 37 publications

Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

Physicochemical properties of insoluble dietary fiber from pomelo ( Citrus grandis ) peel modified by ball milling

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

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