Premix membrane emulsification to produce oil-in-water emulsions stabilized with various interfacial structures of whey protein and carboxymethyl cellulose

Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: Effect of interfacial composition

“…All mixtures were made in acetic solution and the pH was adjusted for each WPI-polysaccharide complex according to Table 1. Values of pH and WPI:polysaccharide mass ratio were set from the state diagram of each WPI-polysaccharide system (Berendsen et al, 2014(Berendsen et al, , 2015. Initial WPI and polysaccharide solutions were transparent, upon mixing and pH change, mixtures became turbid without phase separation, suggesting soluble complex formation.…”

“…The reasons of its good performance seem to rely on its ability to prevent emulsion instability, which may be correlated to the formation of a thicker interfacial layer (2.2 nm versus 0.6 nm of WPI (Berendsen et al, 2014)) and a significant high surface charge (see f-potential in Table 1) resulting in steric hindrance and electrostatic repulsions as mechanisms of droplet stabilization. During atomization and drying droplets are forced in close proximity, which is the reason why creating short-range steric and electric repulsions between neighboring droplets has been suggested as an approach to prevent attractive interactions (Gharsallaoui et al, 2010) that may end up in flocculation and subsequent coalescence.…”

“…In terms of stability against environmental stresses, protein-polysaccharides complexes seem to reduce the impact of thermal processing or drying on emulsion stability, reducing the adverse effects of the thermal treatment on the interfacial layers surrounding the oil droplets. Some protein-polysaccharide complexes used as emulsifiers are sodium caseinate-dextran sulfate (Jourdain, Schmitt, Leser, Murray, & Dickinson, 2009), bovine serum albumin-dextran sulfate (Dickinson & Semenova, 1992), whey protein-carboxymethyl cellulose (Berendsen, Güell, Henry, & Ferrando, 2014;Koupantsis & Kiosseoglou, 2009), whey protein-locust bean gum and whey protein-xanthan gum (Benichou, Aserin, & Garti, 2003).…”

“…In a previous work, Berendsen et al (2014) and Berendsen, Güell, and Ferrando (2015) investigated the effect of different hydrophilic emulsifiers, made of whey protein isolate (WPI) and WPI-polysaccharide complexes, on the encapsulation efficiency of procyanidins entrapped in W 1 /O/W 2 emulsions. The results confirmed that the WPI-polysaccharide complexes leading to thicker interfaces were those showing lower release rates of procyanidins during storage.…”

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

“…Most often multilayer emulsions include whey protein (WP) isolate that is positively charged at a pH below the isoelectric point (pH = 5), and several anionic polysaccharides such as pectin, carrageenan, and gum arabic (Dickinson, ; Guzey & McClements, ). Data from different research groups (Berendsen, Guell, Henry, & Ferrando, ; Bouyer et al., ; Corstens et al., ; Espert et al., ; Wei & Gao, ) have shown that under certain conditions, emulsions containing oil droplets surrounded by a multilayer interfacial membrane had better stability to environmental stresses than the conventional monolayer O/W emulsions.…”