Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrin and Optimization by Response Surface Methodology

Salimi, Azadeh; Maghsoudlou, Yahya; Jafari, Seid Mahdi; Mahoonak, Alireza Sadeghi; Kashaninejad, Mahdi; Ziaiifar, Aman Mohammad

doi:10.1080/01932691.2013.879833

Cited by 20 publications

(4 citation statements)

References 29 publications

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“…Additionally, the interactions between all variables had significant effects on this response. MD added to the aqueous phase of O/W emulsions was expected to increase creaming stability, since addition of polymers, such as MD, to the aqueous phase of O/W emulsions at high concentrations increases the viscosity of the continuous phase, resulting in improved emulsion stability (Caporaso et al, 2016a(Caporaso et al, , 2016bFioramonti, Arzeni, Pilosof, Rubiolo, & Santiago, 2015;Klinkesorn et al, 2004;McClements, 2000;Salimi et al, 2015). Polysaccharides are reported to induce flocculation of oil droplets and the formation of a gel-like network that delays creaming (Parker, Gunning, Ng, & Robins, 1995;Udomrati et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Kibici

Kahveci

2019

Journal of Food Science

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The effect of emulsifiers, emulsion stabilizer (maltodextrin, MD), and β‐cyclodextrin (BCD) on physical and oxidative properties of oil‐in‐water (O/W) emulsions (5%, 20%, 40% of oil, w/w) was investigated. Four different emulsifiers were selected based on their structure: two types of protein‐based emulsifiers (sodium caseinate, SC; and whey protein isolate, WPI), and two types low molecular weight emulsifiers (LMEWs: lecithin, LEC; and Citrem, CITREM). Physical and oxidative stability of emulsions prepared with these emulsifiers together with MD were compared based on their creaming index (CI), viscosity, droplet size, zeta potential, peroxide and p‐anisidine values. LMWE‐stabilized emulsions (with LEC or CITREM) had better creaming stability with lower droplet sizes whereas protein‐stabilized emulsions (with SC or WPI) had higher viscosities. Droplet size was the lowest when CITREM was used, which increased with increasing oil concentration for all emulsifiers. Formulation with the lowest CI value and droplet size was considered to be more prone to oxidation; therefore, a 1:1 (w/w) combination of CITREM with BCD was used to stabilize the emulsions to improve the oxidative as well as physical stability. Added BCD significantly increased the storage stability of emulsions by reducing CI and droplet size values with a simultaneous increase in the viscosity, both at room temperature and at storage conditions (at 4 and 55 oC). However, the oxidative as well as physical stability of BCD added emulsions were not improved, neither toward heat‐ nor light‐induced lipid oxidation. Practical Application This work investigated the effects of emulsifiers and dextrins on the stability of oil‐in‐water (O/W) emulsions. Both maltodextrin (MD) and β‐cyclodextrin (BCD) addition resulted in enhanced physical stability, the latter being more effective. The findings can be applied to formulate emulsions with improved shelf life within the limits of allowed daily intake (ADI) level of BCD (5 mg/kg bw per day).

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Section: Resultsmentioning

confidence: 99%

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Kibici

Kahveci

2019

Journal of Food Science

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“…However, some non-significant terms are included in the final fitted models as it seemed to be worth elucidating their effects on the respective responses and their removal did not significantly increase the goodness of fit. This model reduction was applied based on backward elimination steps as described by Salimi et al (2015). In summary, there was a significant (p<0.05) linear effect of the FG:SPI ratio on the turbidity of the FG-SPI dispersion.…”

Section: Response Surface Analyses On Physical Properties Of Fg-spi D...mentioning

confidence: 99%

Optimization of Mixing Parameters on Techno-Functional Properties of Fenugreek Gum-Soy Protein Isolate Dispersion

Ibrahim¹,

Huzaini²,

Isa³

et al. 2022

MAB

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Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly dependent on mixing parameters such as FG:SPI ratio, pH, and temperature, and it is currently not well understood. The objective of this study was to determine the effects of FG:SPI ratio (3:1 - 1:1), pH (3 - 9), and temperature (65 - 85 °C) on techno-functional properties (flow properties, emulsifying properties, and turbidity) of the FG-SPI dispersion, to reveal the optimum mixing parameters. A response surface regression modeling demonstrated that the quadratic effect of the FG:SPI ratio had significantly (p<0.05) increased the flow properties of the dispersion. However, the interaction between FG:SPI ratio and temperature or pH gave the opposite effect. The FG:SPI ratio had the most significant (p<0.05) increasing effect on both emulsifying properties and turbidity. Conversely, the emulsifying properties were determined to decrease with the interaction effect of FG:SPI ratio and pH. The optimized mixing parameters were recorded at FG:SPI ratio of 2.6:1, pH of 3.0, and temperature of 70 °C, with apparent viscosity (0.19 Pa.s), emulsion stability (100%), and turbidity (2.91, Abs600) values were within the predicted ranges. The present findings provide an excellent opportunity to advance the use of FG-SPI dispersion in related to emulsion-based food products.

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“…Therefore, design strategies are needed to produce lycopene in a stable form, with improved solubility and bioaccessibility. Recently, in order to improve the solubility and bioaccessibility of lycopene, several delivery systems have been developed, such as protein-based nanoparticles [ 15 ], emulsions [ 16 ], liposomes [ 17 ], and microcapsules [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Supercritical CO2 Extraction and Microencapsulation of Lycopene-Enriched Oleoresins from Tomato Peels: Evidence on Antiproliferative and Cytocompatibility Activities

et al. 2021

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Tomato peels are used as a valuable material to extract lycopene-rich oleoresins by supercritical CO2 extraction. The extraction involves continuous circling of CO2 to the extractor after removing the solute in the separators, S40 and S45, where the solvent power of the CO2 is reduced by reducing pressure down to 20 MPa in S40 and 5 MPa in S45, respectively, leading to two extracts. Lycopene is found to be the major compound, representing 93% and 76% of the total carotenoids in S40 and S45 extracts, respectively. The two extracts are microencapsulated in whey protein concentrate and acacia gum by complex coacervation and freeze-drying, leading to corresponding P40 and P45 powders, with antioxidant activity of 8.57 ± 0.74 and 9.37 ± 0.48 mMol TEAC/g DW in P40 and P45, respectively. Different structural and morphological patterns are observed, with finer microparticles of 1–2 µm in P45. Both powders show dose and time-dependent antiproliferative activity. The half-maximal inhibitory concentration values are 100 µg/mL for P40 and 750 µg/mL for P45 sample, indicating a higher antiproliferative effect of P40 over P45 in HT-29 cell culture. The powders have an extended range of cytocompatibility, up to 1000 µg/mL, in L929 normal cells, stimulating the cell growth. Lycopene retention is tested, and values of 48% and 29% in P40 and P45 are found after 21 days at 25 °C, with the degradation rate in P45 significantly higher, due to the higher content of the surface lycopene, which favored its degradation.

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Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrin and Optimization by Response Surface Methodology

Cited by 20 publications

References 29 publications

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Optimization of Mixing Parameters on Techno-Functional Properties of Fenugreek Gum-Soy Protein Isolate Dispersion

Supercritical CO2 Extraction and Microencapsulation of Lycopene-Enriched Oleoresins from Tomato Peels: Evidence on Antiproliferative and Cytocompatibility Activities

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