Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers

Gulão, Eliana da Silva; Souza, Clitor J.F.; Costa, Angélica Ribeiro da; Rocha-Leão, Maria Helena M.; Garcia‐Rojas, Edwin Elard

doi:10.1590/0104-1428.08017

Cited by 9 publications

(7 citation statements)

References 30 publications

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“…The time constant ( K ) is related to emulsion instability (creaming). Thus, emulsions showing longer times showed greater stability due to strong drop-drop interactions, which can also be observed in Reference [ 17 ].…”

Section: Resultssupporting

confidence: 72%

“…The stability of the emulsion also depends on the molecular weight of the protein and polysaccharides used as stabilizers, their charge, concentration, ionic strength, pH, and temperature [ 11 , 12 , 13 , 14 ]. The rheological properties of protein-stabilized emulsions differ from Newtonian, showing differentiated behaviors [ 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Functional and Rheological Properties of Vicia faba L. Protein Isolates

2021

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A protein isolate (85.5%) was obtained from the Vicia faba L. seeds. The main protein fraction, typical for the seeds of this plant, was found to be most numerous: Legumin (35 kDa) and Vicilin (45 kDa). The hydrodynamic and surface properties of isolate aqueous solutions were studied with the help of dynamic light scattering, ζ-potential, and tensometry in a wide range of concentrations and pH conditions. Selected functional properties, like foaming and emulsifying abilities, were studied. An increase of water solubility was shown with a raising pH, as well as a water holding capacity (WHC). The protein isolate showed a tendency to decrease the surface tension of water solutions, with high hydrophobicity and a negative charge of the isolate enhancing the foaming and emulsifying properties. The analysis of the concentration and the pH influence on selected functional properties indicated alkaline conditions as favorable for good foaming and emulsifying properties of the isolate and affected on their rheological properties.

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Section: Resultssupporting

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Functional and Rheological Properties of Vicia faba L. Protein Isolates

2021

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“…Similar to our findings, Gulão et al. described the behavior of coconut O/W emulsions as pseudoplastic (Gulão, Souza, Costa, Rocha‐Leão, & Garcia‐Rojas, 2018).…”

Section: Resultssupporting

confidence: 92%

Stress response and characterization of oil‐in‐water emulsions stabilized with Kluyveromyces marxianus mannoprotein

Hajhosseini

Doroud

Sharifan

et al. 2021

Journal of Food Science

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This study was intended to investigate physico‐chemical, rheological, and emulsifying properties of oil‐in‐water emulsions prepared from the Kluyveromyces marxianus mannoprotein (KMM). Also, the stress‐response function of the KMM emulsions was compared with that of the whey protein concentrate (WPC) emulsions in terms of zeta potential, size, and rheology. The stress experiments were conducted at different pH (3 to 9), ionic composition (0 to 500 mM NaCl), and temperatures (30 to 90 °C). The extracted KMM with a molecular weight of 107.2 kDa had 28.8% proteins and 68.22% carbohydrates. With increasing the KMM concentration to 1.5% (w/w), the zeta potential, droplet size, and apparent viscosity of the emulsions reached −35 mV, ∼1 μ, and ∼9 mPa·s, respectively. After applying pH, ionic composition, and temperature, the KMM emulsions were more stable than the WPC emulsions. In conclusion, KMM can be used as a bioemulsifier and be more effective in stabilizing emulsions than WPC.Practical ApplicationYeasts are a rich source of natural materials. In this study, we extracted mannoproteins from the yeast cell wall and evaluated their functional properties to be used as an emulsifier in oil‐in‐water emulsions. The results of this study confirm that the yeast‐derived mannoproteins are good at stabilizing these emulsions either in the presence or absence of different environmental conditions.

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“…Studies have already shown the effect of different homogenization pressures and their response to the stability of the emulsion (Cheng et al, 2020;Matsuura et al, 2015). Other types of processing have been used to prepare ultrasonic emulsions that have shown excellent results in reducing particle size and excellent morphologies: particles of uniform size that favor emulsions and, consequently, avoid coalescence (Gulão et al, 2018;X. Lu, Su, et al, 2019b;Ramisetty et al, 2015;Saricaoglu et al, 2018).…”

Section: Stability Of Oil-in-water Emulsion Systemsmentioning

confidence: 99%

Nutritional and technological aspects of vegetable oils that stand out for the prevalence of medium-chain triacylglycerides: A review

Lima

Gomes

Stephani

et al. 2021

RSD

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The nature of the fatty acid presented in each type of vegetable oil will determine the oil’s characteristic. The purpose of this review is to describe the medium chain fatty acids present in vegetable oils absorption mechanism and their benefits for human body, combined with technological advantages in the preparation of food formulations. Highlighting how the source of the raw material and the extraction method interfere with the concentration of fatty acids present in the oils. It is a review of narrative literature, which used as a theoretical framework recent scientific articles in the English language. Oils derived from coconut, palm kernel, and babassu, for example, have a solid or semi-solid characteristic at room temperature. This happens due to the presence of saturated fatty acids with medium-length carbon chains, that is from 6 to 12 carbons. Although medium-chain fatty acids are saturated, they present characteristics that are different from other long-chain saturated fatty acids. They are quickly digested by the body, which favors the absorption and the using of these nutrients, leading an impact on diseases’ control, such as obesity, diabetes and hypertension. In addition, due to their chemical structure, medium chain fatty acids can be used in the food industry as a substitute for animal fat, combining their nutritional benefits with technological advantage, being used in food preparations to impact texture, flavor, stabilize emulsions, and improve the rheological characteristics of the product.

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Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers

Cited by 9 publications

References 30 publications

Functional and Rheological Properties of Vicia faba L. Protein Isolates

Functional and Rheological Properties of Vicia faba L. Protein Isolates

Stress response and characterization of oil‐in‐water emulsions stabilized with Kluyveromyces marxianus mannoprotein

Nutritional and technological aspects of vegetable oils that stand out for the prevalence of medium-chain triacylglycerides: A review

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