Stability and rheology of corn oil-in-water emulsions containing maltodextrin

Klinkesorn, Utai; Sophanodora, Pairat; Chinachoti, Pavinee; McClements, David Julian

doi:10.1016/j.foodres.2004.05.001

Cited by 166 publications

(123 citation statements)

References 18 publications

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“…Ot was revealed that the ESO value of the nanoemusion coated with 10% MD was significantly greater than those coated with 15, 20, 25 and 30% MD (p<0.05). Klinkesorn et al (2004) also reported that there was no evidence of creaming in emulsions for less than 13% MD, but the creaming rate was rapidly increased at 15% MD with emulsion separation being observed in less than 2 h. Thus, the concentration of 10% was considered as the optimum concentration of MD (the secondary coating material) for W/D/W nanoemulsion of red ginseng extract in the present study.…”

Section: Optimization Of the Conditions For Producing W/o/w Nanoemulssupporting

confidence: 50%

Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract

et al. 2018

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The aim of this study was to optimize conditions for producing water-in-oil-in-water (W/D/W) nanoemulsion and spray-dried nanocapsule of red ginseng extract. Based on emulsion stability and average particle size analysis, optimum conditions to produce W/D/W nanoemulsion were: ratio of core to coating material, 3:7; primary emulsifier, 10% polyglycerol polyricinoleate; ratio of W/D phase to coating material, 1.5:8.5; secondary emulsifier, 10% polyoxyethylene sorbitan monolaurate; solvent, 20% ethyl acetate; secondary coating material, 10% maltodextrin (MD). Under these optimized conditions, particle size of spray-dried nanocapsules coated with MD of red ginseng ranged from 100 nm to 500 nm, based on response surface methodology with the highest yield (up to 99.7%). Results of the present study can be used to further optimize conditions to produce W/D/W nanoemulsion and spray-dried nanocapsule of red ginseng extract.

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Section: Optimization Of the Conditions For Producing W/o/w Nanoemulssupporting

confidence: 50%

Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract

et al. 2018

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“…statistically negative effects that indicate lower physical instability toward phase separation (McClements, 2004a). In fact, it was reported that O/W emulsions stability is strongly correlated with the presence of polysaccharides (Klinkesorn et al, 2004;Sun et al, 2007;Traynor et al, 2013). This result could be related to the emulsifying properties of some proteins and especially WPI, as previously reported (Hu, McClements, & Decker, 2003a;McClements, 2004b;Moschakis et al, 2010).…”

Section: Creamingmentioning

confidence: 99%

“…Stability was evaluated as percentage decrease from the initial height, using the following formula: Creaming Index=100 × (H S /H E ); where H S is serum layer formed at the bottom of glass tubes, and H E is the total height of the emulsions in the tubes (Klinkesorn, Sophanodora, Chinachoti, & McClements, 2004).…”

Section: Creaming Valuementioning

confidence: 99%

Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

Caporaso

Genovese

Burke³

et al. 2016

Food Hydrocolloids

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Spray-dried polyphenols extracted from olive mill wastewater (OMW) were used to formulate 20% olive oil-in-water (O/W) emulsions stabilised with whey protein isolate (WPI) and xanthan gum at pH 7. The effects of olive biophenol extract (0.9-4.4 mM), whey protein isolate (0.13-0.5 %) and xanthan gum (0.06-0.2 %) on the physical stability (creaming index), viscosity, emulsion droplet size and distribution, primary and secondary oxidation products were assessed over accelerated storage of emulsions. Response surface methodology (RSM) was applied for experimental design using three-factor central composite design (CCD) with 3 central points.The effects of OMW phenolics, WPI and xanthan gum were statistically significant on emulsion creaming rate, viscosity, PV, TBARS and cloudiness. Second-order polynomial models were obtained for predicting these responses, resulting in good performances especially

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“…With the rate limiting action of endoglucanase, real time and in-line measurement of viscoelastic properties of crystalline cellulose during enzymatic hydrolysis for about 72 h was very challenging. Although very little volume loss was observed during the hydrolysis of Avicel at 25% IC, much of it was noticeably lost to evaporation after 24 h. Initially, to contain the water in the slurry, a layer of lighter density oil was added after setting the vane in the cup with the slurry (Klinkesorn et al, 2004). But this oil would gradually mix into the entire sample during rotational viscosity measurements.…”

Section: The Challenge Of Prolonged Viscoelastic Property Measurementsmentioning

confidence: 99%

In Situ Rheological Method to Evaluate Feedstock Physical Properties Throughout Enzymatic Deconstruction

et al. 2018

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Feedstock physical properties determine not only downstream flow behavior, but also downstream process yields. Enzymatic treatment of pretreated feedstocks is greatly dependent on upstream feedstock physical properties and choice of pre-processing Technologies. Currently available enzyme assays have been developed to study biomass slurries at low concentrations of ≤1% w/w. At commercially relevant biomass concentrations of ≥15% w/w, pretreated feedstocks have sludge-like properties, where low free water restricts movement of unattached enzymes. This work is an account of the various steps taken to develop a method that helps identify the time needed for solid-like biomass slurries transition into liquid-like states during enzymatic hydrolysis. A pre-processing technology that enables feedstocks in achieving this transition sooner will greatly benefit enzyme kinetics and thereby overall process economics. Through this in situ rheological properties determining method, we compared a model feedstock, Avicel ® PH101 cellulose, with acid pretreated corn stover. Novozymes Cellic ® CTec2 (80 mg protein/g glucan) can reduce 25% (w/w) Avicel from solid-like to liquid-like state in 5.5 h, as the phase angles rise beyond 45 • at this time. The same slurry needed 5.3 h to achieve liquid-like state with Megazyme endoglucanase (40 mg protein/g glucan). After 10.8 h, CTec2 slurry reached a phase angle of 89 • or complete liquid-like state but Megazyme slurry peaked only to 64.7 • , possibly due to inhibition by cello-oligomers. Acid pretreated corn stover at 30% (w/w) with a CTec2 protein loading of 80 mg/g glucan exhibited a solid-like to liquid-like transition at 37.8 h, which reflects the combined inhibition of low water activity and presence of lignin. The acid pretreated slurry also never achieved complete liquid-like state due to the presence of biomass residue. This method is applicable in several scenarios comparing varying combinations of pre-processing technologies, feedstock types, pretreatment chemistries, and enzymes. Using this method, we can generate a process chain with optimal flow behavior at commercially-relevant conditions.

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Stability and rheology of corn oil-in-water emulsions containing maltodextrin

Cited by 166 publications

References 18 publications

Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract

Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract

Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

In Situ Rheological Method to Evaluate Feedstock Physical Properties Throughout Enzymatic Deconstruction

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