Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying

Loi, Chia Chun; Eyres, Graham T.; Silcock, Patrick; Birch, E. John

doi:10.1016/j.jfoodeng.2020.110100

Cited by 16 publications

(9 citation statements)

References 34 publications

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“…Instantized GMO powders (GMO + DE10 and GMO + DE18) were prepared as described in our previous work [ 11 ]. In brief, microfluidization was used to produce emulsions as per the formulation shown in Table 1 a at constant total solids of 40% w/w and then dried using a laboratory scale spray dryer (LabPlant SD-05 model; Keison Products, Essex, England) on the same day each emulsion was prepared.…”

Section: Methodsmentioning

confidence: 99%

“…Powder properties of the instantized GMO powders are shown in Table 1 b. Moisture content, dispersibility, surface oil, and total oil of the powders were determined as described in our previous work [ 11 ]. Moisture content was determined by loss on drying at 103 ± 2 °C and was calculated using Equation (1):

…”

Section: Methodsmentioning

confidence: 99%

“…In our previous work [11], we reported on the feasibility of using spray-drying to prepare a novel instantized emulsifier based on GMO that can be easily reconstituted in water and on the properties of the powders. From this work, the two instantized GMO powders that exhibited the lowest surface oil (3%), good dispersibility in water (74-87%), and the smallest change in droplet size after reconstitution were selected for the current study.…”

Section: Introductionmentioning

confidence: 99%

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Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

Loi

Eyres

Silcock

et al. 2020

Foods

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Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions. Model emulsions with bulk GMO, two instantized GMO powders, and two controls (without GMO) were produced by microfluidization. The droplet size, ζ-potential, viscosity, and creaming index of the emulsions were measured, while oxidative stability was evaluated by analysis of volatile compounds during storage (28 days, 45 °C) using gas chromatography mass spectrometry. Emulsions with GMO produced smaller average droplet sizes (180.0 nm) with a narrower distribution (polydispersity index of 0.161) compared to the controls (197.6 nm, 0.194). The emulsion stability of instantized emulsions was as good as bulk GMO, which were both better than controls. Based on the relative abundance of 3-octen-2-one, 2,4-heptadienal isomer 2, and 3,5-octadien-2-one isomer 1, the oxidative stability of the instantized emulsions was not significantly different from controls; however, bulk GMO emulsion showed significantly lower stability than controls. Instantized GMO powders can successfully produce physically stable protein-stabilized emulsions with good oxidative stability in a convenient powdered format.

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Section: Methodsmentioning

confidence: 99%

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

Loi

Eyres

Silcock

et al. 2020

Foods

Self Cite

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“…MD is the most frequently used neutral polysaccharide encapsulating agent for spray-drying given its low cost, low viscosity at high solid concentrations, good resistance to oxidation, and neutral taste (Loi et al, 2020). Sansone et al (2011) and Fang and Bhandari (2012) reported that using MD concentrations below 10% in the spray-drying process of diverse extracts from aromatic plants and fruit juices, respectively, resulted in diminished DYs due to the increasing stickiness to the equipment.…”

Section: Microcapsule Characterizationmentioning

confidence: 99%

Microencapsulation of phenolic compounds extracted from soybean seed coats by spray‐drying

Bergesse,

Asensio,

Quiroga

et al. 2023

Journal of Food Science

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This study aimed to characterize and microencapsulate soybean seed coats phenolic compounds by spray‐drying, evaluating physicochemical properties and storage stability. Different extraction methodologies were used to obtain crude extract (SCE), ethyl acetate fraction, water fraction, and bound phenolic extract. Extraction yield, total phenolic and flavonoid contents, and antioxidant capacity were determined. HPLC–electrospray ionization source‐MS/MS analysis was performed on SCE. Microencapsulation by spray‐drying of SCE incorporating 10%, 20%, and 30% maltodextrin (MD) was carried out. Drying yield (DY), encapsulation efficiency (EE), moisture, morphology and particle size, dry, and aqueous storage stability were evaluated on the microcapsules. SCE had 7.79 g/100 g polyphenolic compounds (mainly isoflavones and phenolic acids) with antioxidant activity. Purification process by solvent partitioning allowed an increase of phenolic content and antioxidant activity. Microcapsules with 30% MD exhibited the highest DY, EE, and stability. Microencapsulated polyphenolic compounds from soybean seed coats can be used as functional ingredients in food products.Practical ApplicationSoybean seed coat is a usually discarded agro‐industrial by‐product, which presents antioxidant compounds of interest to human health. These compounds are prone to oxidation due to their chemical structure; therefore, microencapsulation is a viable and reproducible solution to overcome stability‐related limitations. Microencapsulation of soybean seed coats polyphenols is an alternative which protects and extends the stability of phenolic compounds that could be potentially incorporated into food products as a natural additive with antioxidant properties.

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“…Maltodextrin (MD) is widely used in the microencapsulation of bioactive substances because of its high solubility, low viscosity at high solid concentration, low cost and neutral taste and color. In the packaging process, the wall material influences the physical and functional properties of microcapsules ( 11 ). MD can be used to protect core materials from external environmental damage and maximize the encapsulation of core materials ( 12 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules

Sun

Zhu

et al. 2022

Front. Nutr.

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IntroductionEncapsulation of soybean oil bodies (OBs) using maltodextrin (MD) can improve their stability in different environmental stresses and enhance the transport and storage performance of OBs.MethodsIn this study, the effects of different MD addition ratios [OBs: MD = 1:0, 1:0.5, 1:1, 1:1.5, and 1:2 (v/v)] on the physicochemical properties and oxidative stability of freeze-dried soybean OBs microcapsules were investigated. The effect of ultrasonic power (150–250 W) on the encapsulation effect and structural properties of oil body-maltodextrin (OB-MD) microcapsules were studied.ResultsThe addition of MD to OBs decreased the surface oil content and improved the encapsulation efficiency and oxidative stability of OBs. Scanning electron microscopy images revealed that the sonication promoted the adsorption of MD on the surface of OBs, forming a rugged spherical structure. The oil-body-maltodextrin (OB-MD) microcapsules showed a narrower particle size distribution and a lower-potential absolute value at an MD addition ratio of 1:1.5 and ultrasonic power of 250 W (32.1 mV). At this time, MD-encapsulated OBs particles had the highest encapsulation efficiency of 85.3%. Ultrasonic treatment improved encapsulation efficiency of OBs and increased wettability and emulsifying properties of MD. The encapsulation of OBs by MD was improved, and its oxidative stability was enhanced by ultrasound treatment, showing a lower hydrogen peroxide value (3.35 meq peroxide/kg) and thiobarbituric acid value (1.65 μmol/kg).DiscussionThis study showed that the encapsulation of soybean OBs by MD improved the stability of OBs microcapsules and decreased the degree of lipid oxidation during storage. Ultrasonic pretreatment further improved the encapsulation efficiency of MD on soybean OBs, and significantly enhanced its physicochemical properties and oxidative stability.

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Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying

Cited by 16 publications

References 34 publications

Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

Microencapsulation of phenolic compounds extracted from soybean seed coats by spray‐drying

Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules

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