Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

Bouyer, Eléonore; Mekhloufi, Ghozlène; Potier, Isabelle Le; Kerdaniel, Typhaine du Fou de; Grossiord, J. L.; Rosilio, Véronique; Agnely, Florence

doi:10.1016/j.jcis.2010.11.019

Cited by 122 publications

(64 citation statements)

References 63 publications

(84 reference statements)

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“…It consists mainly of a mixture of arabinogalactan (AG) (80-90 % of the total gum in weight), glycoprotein (GP) (2-4 % of the total gum in weight) and arabinogalactan protein (AGP) (10-20 % of the total gum in weight) fractions (Bouyer et al 2011). Previous studies showed that gum arabic was widely used in preparation of emulsions, and the droplet characteristics were then evaluated (Jayme et al 1999;Djordjevic et al 2007Djordjevic et al , 2008Karaiskou et al 2008;Padala et al 2009;Bouyer et al 2011;Charoen et al 2011;Zhang and Liu 2011). However, no information is available concerning the effect of antioxidants on the stability of β-carotene in the emulsions stabilized by gum arabic.…”

Section: Effects Of Antioxidants On the Droplet Characteristics Of β-mentioning

confidence: 99%

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

et al. 2014

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The potential of oil-in-water emulsions as a β-carotene delivery system was examined in this study. Oil-inwater (O/W) emulsions containing β-carotene were formed by gum arabic with α-tocopherol, tertiary butyl hydroquinone (TBHQ) and ascorbyl palmitate, respectively. The influence of antioxidants on the chemical degradation of β-carotene in gum arabic stabilized emulsions was investigated at 4, 25, 45 and 65°C in the dark, respectively. An accelerated photooxidation test was carried out at 45°C (450 W/m 2 ). Moreover, β-carotene degradation rate constants (k 1 -value), activation energy (E a ) and decimal reduction time (D-value) were estimated to interpret the degradation kinetics. The impact of antioxidants on the thermal stability of β-carotene in diluted emulsions was generally in the following order: α-tocopherol> TBHQ >ascorbyl palmitate. α-Tocopherol was found to be the most effective to the antioxidation of β-carotene at the concentration of 0.10 wt% under light exposure. It was concluded that the stability of β-carotene in oil-in-water emulsions could be improved by the presence of different antioxidants.

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Section: Effects Of Antioxidants On the Droplet Characteristics Of β-mentioning

confidence: 99%

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

et al. 2014

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“…As such, these materials offer natural compositions that can stabilize polymer particles at very low concentrations (0.005-0.5 wt%), which helps to reduce the amount of added material utilized in particle formation. Thus, in the following discussion, we present the effects of varying gum species and concentration, monomer content, stabilizer solution viscosity, and mechanical agitation have in thiol-ene photopolymerizations for the synthesis of cross-linked polymer particles [1,2,4,8,17,[26][27][28]30].…”

Section: Resultsmentioning

confidence: 99%

“…Charged hydrocolloid species, or polyelectrolytes, help stabilize particles through electrostatic interactions attributed to ionic moieties within the polysaccharide structure. On the other hand, uncharged hydrocolloid species stabilize polymer particles primarily through steric and osmotic interactions [1][2][3][4][5][6][7][8]. As such, the variation in natural gum structure will impact the size of polymer particles obtained during synthesis.…”

Section: Introductionmentioning

confidence: 99%

“…Consequently, such polysaccharides can offer increased viscosity of reaction solutions at relatively low concentrations, thus leading to improved methods of producing larger polymer particles, up to hundreds of micrometers for example. Important applications that could benefit from the inherent qualities of natural gums include emulsion and suspension stabilization, improved adhesion, foam stabilization, and enhanced film formation [1][2][3][4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

“…The incorporation of natural gums as stabilizing agents may aid in the stabilization and development of larger polymer particles. In addition, the use of natural gums may impact particle size distributions due to the viscosity-enhancing effects of the polysaccharide materials [1,2,4,30,31].…”

Section: Introductionmentioning

confidence: 99%

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Suspension “click” polymerizations: thiol-ene polymer particles prepared with natural gum stabilizers

Durham

Shipp

2015

Colloid Polym Sci

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The impact of different natural gum species employed as stabilizers in the suspension photopolymerization of water-borne thiol-ene polymer particles is reported. The focus of analysis was on how hydrocolloids impact the synthesis of polymer particles prepared using a Bclick^thiol-ene polymerization approach. The use of renewable and naturally occurring gums as particle stabilizers provide a shift toward greener methods of polymer particle synthesis. The natural gum species examined include gum Arabic, guar gum, and xanthan gum. In particular, gum Arabic was examined in thiol-ene particle synthesis due to inherent colloidal stabilizing properties that allow it to be utilized at concentrations comparable to synthetic stabilizers (1 wt% or greater). The use of these naturally occurring polysaccharides led to the development of spherical, cross-linked thiol-ene polymer particles in the size range of several micrometers to hundreds of micrometers. Polymer particle synthesis was completed within minutes via photopolymerization. Parameters examined include variation of natural gum species, natural gum concentration, monomer content, and stabilizer solution viscosity. Thiol-ene polymer particles can be successfully developed at very low stabilizer concentrations (0.005-0.5 wt%) due to the unique viscosity-enhancing properties of natural gum solutions compared to reactions stabilized by synthetic surfactant stabilizers.

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Interfacial Properties of Biopolymers, Emulsions, and Emulsifiers

Paraskevopoulou

Kiosseoglou

2013

Handbook of Biopolymer‐Based Materials

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Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

Cited by 122 publications

References 63 publications

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Suspension “click” polymerizations: thiol-ene polymer particles prepared with natural gum stabilizers

Interfacial Properties of Biopolymers, Emulsions, and Emulsifiers

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