Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels

Wang, Pengjie; Cui, Na; Luo, Jie; Zhang, Hao; Guo, Huiyuan; Wen, Pengcheng; Ren, Fazheng

doi:10.1016/j.foodhyd.2016.01.013

Cited by 28 publications

(15 citation statements)

References 18 publications

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“…Wang et al reported that natural sesamol and sesamin enhanced the physical stability of emulsions used as antioxidants, with lower TSI values than control [ 43 ]. A comparison of the TSI values of the emulsions within 19 h was carried out by Wang et al The TSI values decreased significantly when the PGPR (polyglycerol polyricinoleate) and casein gels were introduced into the aqueous phase [ 44 ]. The addition of fibrillated cellulose could also reduce Turbiscan stability index dose-dependently [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Shi

Liu

et al. 2021

Foods

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This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.

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Section: Resultsmentioning

confidence: 99%

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Shi

Liu

et al. 2021

Foods

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“…10. When compared the result with W/O emulsion without inner gelation of casein dispersion, evidently show that GDL induced exhibited great resistance to destabilization 83) . According to 84) reported that Surfactant inclusion in base oil has an excellent performance, reducing the friction coefficient of water up to 80% under the experimental conditions utilized Fig.…”

Section: Organic Nanoparticlesmentioning

confidence: 92%

“…In lubricant operation, they function as emulsion or surfactant 81) . with gelled water phase 81,83) .…”

Section: Organic Nanoparticlesmentioning

confidence: 99%

Nano-Particles Additives as a Promising Trend in Tribology: A Review on their Fundamentals and Mechanisms on Friction and Wear Reduction

Opia¹,

Hamid²,

Syahrullail³

et al. 2021

Evergreen

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Nanoparticles (NPs) additives have gained notable influence in technology advancements owing to their excellent physiochemical properties with enhanced performance in application compared to previously used additives. The field of tribology has contributed significantly towards upgrading the overall engine efficiency through use of lubricating materials. The outstanding technique in achieving this is through adoption of additives derived from nanotechnology capable of preventing friction and wears during engine operations. Since only base oil cannot withstand most of the operating conditions, suitable additives are formulated and blended as to enhance the tribological properties. According to some research, nanoparticle additions have a greater impact on lubricant improvement. The ability to design NPs additives with unique qualities raises the value and demand for such class of products. The purpose of this study is to highlight the promising properties of NPs additives, mechanisms and to define the specific knowledge gaps related to the size of NPs towards friction and wear reduction. The function and mechanism performance of NPs additives during operation, such as mending, rolling, film formation, and polishing effect, is determined by their types. The excellent load carrying capability of nanoparticles during lubrication reflects their outstanding performance. The review presents an overview of the history and classifications of NPs and concisely elucidate their tribological effect when applied in lubrication. Excellent function of nano additives is the attribute of its nanoscale (1 to 100 nm) nature, thus categorized base on their size, shape, origin and composition. Certain expected characteristics of lubricating oil like friction and wear resistance, surfactant operation, load carrying capacity, extreme pressure operation, etc. were achieved through inclusion of nanoparticles additives.

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“…During emulsion preparation, investigators have used glucono‐δ‐lactone (GDL) to induce the gelation of casein dispersion (3%, w/v) instead of thermal treatment. Compared with W/O emulsions without inner gelation of casein dispersion, those containing GDL‐induced casein gels exhibited higher resistance to destabilization (Wang et al., ). Except for the above‐mentioned thermal and acidic treatment, the addition of inorganic salts such as CaCl 2 , MgCl 2 , and NaCl and enzyme in preheated globular proteins can also promote the formation of a three‐dimensional network (Foegeding, ), which provides new insights into the role of proteins in improving the stability of W/O emulsions for a future study.…”

Section: Biopolymersmentioning

confidence: 99%

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Zhu

Pan

Jia

et al. 2019

Comp Rev Food Sci Food Safe

130

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Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release of bioactive compounds for nutrition fortification in fat‐based food products. However, long‐term stabilization of W/O emulsions remains a challenging task in food science and thereby limits their potential application in the food industry. To develop high‐quality emulsion‐based food products, it is essential to better understand the factors that affect the emulsions’ stability. In real food system, the stability situation of W/O emulsions is more complicated by the fact that various additives are contained in the products, such as NaCl, sugar, and other large molecular additives. The potential stability issues of W/O emulsions caused by these encapsulated additives are a current concern, and special attention should be given to the relevant theoretical knowledge. This article presents several commonly used methods for the preparation of W/O emulsions, and the roles of different additives (water‐ and oil‐soluble types) in stabilizing W/O emulsions are mainly discussed and illustrated to gain new insights into the stability mechanism of emulsion systems. In addition, the review provides a comprehensive and state‐of‐art overview of the potential applications of W/O emulsions in food systems, for example, as fat replacers, controlled‐release platforms of nutrients, and delivery carrier systems of water‐soluble bioactive compounds. The information may be useful for optimizing the formulation of W/O emulsions for utilization in commercial functional food products.

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Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels

Cited by 28 publications

References 18 publications

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Nano-Particles Additives as a Promising Trend in Tribology: A Review on their Fundamentals and Mechanisms on Friction and Wear Reduction

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

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