Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules

Matos, María; Timgren, Anna; Sjöö, Malin; Dejmek, Petr; Rayner, Marilyn

doi:10.1016/j.colsurfa.2013.01.060

Cited by 134 publications

(68 citation statements)

References 38 publications

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“…The small size (0.5-3 μm in diameter) and narrow size distribution of QS granules are useful to reduce the amount of starch per millilitre of oil required to stabilize a given emulsion droplet interface (Rayner et al 2012a). Unlike the steric barrier functions of hydrocolloids, hydrophobically modified QS granules can be absorbed to the oil-water interface, granting the excellent stability and barrier properties to the PE (Repo-Carrasco et al 2003;Timgren et al 2011;Rayner et al 2012aRayner et al , 2012bMatos et al 2013).…”

Section: Quinoa Starch-based Stabilizer For Pickering Emulsionsmentioning

confidence: 98%

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Formulation and Quality Attributes of Quinoa Food Products

Wang¹,

Zhu

2015

Food Bioprocess Technol

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Diverse functional properties and gluten-free feature grant quinoa uniqueness among grain-related foods. This generates great scientific enthusiasms for quinoa-related product development worldwide. This review characterizes a wide variety of quinoa products launched during the last 5 years, including breads (sourdough and non-sourdough), Chinesesteamed bread, pasta, cookies, breakfast cereals, snacks, edible films and emulsion stabilizers. The focus is given to the impact of quinoa on diverse quality attributes of the products. Innovative approaches for counteracting the negative alterations in product properties caused by adding quinoa are discussed. Research directions on how to develop unique quinoa-based products are suggested.

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Section: Quinoa Starch-based Stabilizer For Pickering Emulsionsmentioning

confidence: 98%

“…These granule features make octenyl succinic anhydride modified QS granule (Fig. 2.) a successful candidate to stabilize food-grade Pickering emulsions (Matos et al 2013) and enable native QS to produce edible films with unique physiochemical properties (Araujo-Farro et al 2010).…”

Section: Starchmentioning

confidence: 99%

Formulation and Quality Attributes of Quinoa Food Products

Wang¹,

Zhu

2015

Food Bioprocess Technol

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“…[5][6][7]. You can eat the best food in the body, but if your body can't digest and absorb it there is no nutritional value [1,3,8]. As mentioned before, lactobacillus bacteria and digestive enzymes help with digestion and absorption, two of the most critical priorities of the human body [9,10].…”

Section: Introductionmentioning

confidence: 99%

“…But these technologies are not easy to find industrialized process in food industry [15]. Depending on the type of the normal lactobacillus fermentation (homo) and hetero fermentation, are divided by lactic acid fermentation [2,5,[8][9][10]. Lactobacillus widely distributed in nature such as food, farm, human, and animal body.…”

Section: Introductionmentioning

confidence: 99%

Stabilizing Biotechnology of Double Matrix Capsule Containing Lactobacillus Bacteria in Healthy Food Industry

Kim¹,

Park²,

Yoo³

et al. 2014

IJBSBT

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“…20,21 Quinoa starch granules chemically modified with octinyl succinic anhydride (OSA) have been used to successfully encapsulate 1.6% salt in the internal water phase of a wow emulsion with encapsulation efficiency, over 90% remaining after 21 days. 22 The internal interface was stabilised with polyglycerol polyricinoleate (PGPR) added to the oil phase prior to emulsification. The commercially available OSA-starch was used to stabilise the external interface.…”

Section: Introductionmentioning

confidence: 99%

Programmed emulsions for sodium reduction in emulsion based foods

et al. 2015

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In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructure approach comprised of entrapment of sodium in the internal aqueous phase of water-in-oil-in-water emulsions. These were designed to destabilise during oral processing when in contact with the salivary enzyme amylase in combination with the mechanical manipulation of the emulsion between the tongue and palate. Oral destabilisation was achieved through breakdown of the emulsion that was stabilised with a commercially modified octenyl succinic anhydride (OSA)-starch. Microstructure breakdown and salt release was evaluated utilising in vitro, in vivo and sensory methods. For control emulsions, stabilised with orally inert proteins, no loss of structure and no release of sodium from the internal aqueous phase was found. The OSA-starch microstructure breakdown took the initial form of oil droplet coalescence. It is hypothesised that during this coalescence process sodium from the internalised aqueous phase is partially released and is therefore available for perception.Indeed, programmed emulsions showed an enhancement in saltiness perception; a 23.7% reduction in sodium could be achieved without compromise in salty taste ( p < 0.05; 120 consumers). This study shows a promising new approach for sodium reduction in liquid and semi-liquid emulsion based foods.

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Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules

Cited by 134 publications

References 38 publications

Formulation and Quality Attributes of Quinoa Food Products

Formulation and Quality Attributes of Quinoa Food Products

Stabilizing Biotechnology of Double Matrix Capsule Containing Lactobacillus Bacteria in Healthy Food Industry

Programmed emulsions for sodium reduction in emulsion based foods

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