Study of olive oil-in-water emulsions with protein emulsifiers

Nikovska, Kremena

doi:10.9755/ejfa.v24i1.10594

Cited by 30 publications

(29 citation statements)

References 15 publications

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“…Whey proteins concentrate being negatively charged at neutral pH, showed negative ζ-potential on emulsion droplets, and ranged from −28.6 to −33.5 mV. Similar findings have been reported by authors that studied the different oil-in-water emulsions and observed negative zeta potential on emulsion droplets stabilized by whey proteins (Nikovska 2012;Chanamai and McClements 2002;Saglam et al 2013). There was no significant difference between the ζ-potential of 7.5 and 10 % WPC emulsions, which was comparatively higher than that of other emulsions studied.…”

Section: Zeta (ζ)-Potentialsupporting

confidence: 87%

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

et al. 2014

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The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil, 10 % lactose and whey protein concentrate (WPC)-80 ranging from 5 to 12.5 % were prepared at 1,500, 3,000 and 4,500 psi homogenization pressure. Flaxseed oil emulsions were studied for its physical stability, oxidative stability (peroxide value), particle size distribution, zeta (ζ)-potential and rheological properties. Emulsions homogenized at 1,500 and 4,500 psi pressure showed oil separation and curdling of WPC, respectively, during preparation or storage. All the combinations of emulsions (homogenized at 3,000 psi) were physically stable for 28 days at 4-7ºC temperature and did not show separation of phases. Emulsion with 7.5 % WPC showed the narrowest particle size distribution (190 to 615 nm) and maximum zeta (ζ)-potential (−33.5 mV). There was a slight increase in peroxide value (~20.98 %) of all the emulsions (except 5 % WPC emulsion), as compared to that of free flaxseed oil (~44.26 %) after 4 weeks of storage. Emulsions showed flow behavior index (n) in the range of 0.206 to 0.591, indicating higher shear thinning behavior, which is a characteristic of food emulsions. Results indicated that the most stable emulsion of flaxseed oil (12.5 %) can be formulated with 7.5 % WPC-80 and 10 % lactose (filler), homogenized at 3,000 psi pressure. The formulated emulsion can be used as potential omega-3 (ω-3) fatty acids delivery system in developing functional foods such as pastry, ice-creams, curd, milk, yogurt, cakes, etc.

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Section: Zeta (ζ)-Potentialsupporting

confidence: 87%

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

et al. 2014

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“…The lowest value was observed for the emulsion prepared using high‐pressure homogenizer at 15 MPa with 1 pass and this can be attributed to the fact that the pressure and number of passes were not enough to significantly lower the particle size and cover the droplets with the WPI. Similar results were reported by Nikovska () and Saglam, Venema, Vries, Shi, and Linden () who studied olive oil emulsions stabilized with soy protein isolate and WPI, and WPI, gum Arabic and Na‐caseinate stabilized sunflower oil emulsions, respectively. Emulsions with the highest zeta potentials were tended to have smaller particle sizes and be more stable.…”

Section: Resultssupporting

confidence: 87%

Development of omega‐3‐rich Camelina sativa seed oil emulsions

Belayneh

Wehling

Zhang

et al. 2017

Food Science & Nutrition

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Camelina sativa seed is an underutilized oil source rich in omega‐3 fatty acids; however, camelina oil is not fully explored for food applications. Its high omega‐3 content makes it susceptible to oxidation, which may limit food applications. Therefore, the main objective of this study was to investigate the potential of camelina seed oil to form physically and oxidatively stable emulsions as a potential delivery system for omega‐3 fatty acids. Effects of homogenization conditions, namely, pressure (15 MPa‐30 MPa), number of passes (1,3,5, and 7), and type of homogenizers (high pressure and high shear) on the structural properties and stability of camelina seed oil emulsions stabilized with whey protein isolate were studied. High homogenization pressure (30 MPa) and number of passes (>3) reduced the particle size (278 nm) and formed more physically and oxidatively stable emulsions compared to high shear homogenization; high shear homogenization generated bigger oil particles (~2,517 nm). Apparent viscosity and consistency index (k) decreased with increasing pressure, number of passes, and shear rate. Emulsions prepared with high pressure homogenization at both 15 and 30 MPa with 3 and more passes did not exhibit any peroxide formation over 28 days. Results indicated that camelina seed oil is a promising alternative oil source to form stable omega‐3‐rich emulsions for food applications.

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“…Namely, according to Nikovska 34 creaming behavior correlates well with the viscosity of the emulsion systems, where the emulsions with higher viscosity show better emulsion stability against creaming. Therefore, at low oil concentration, viscosity of emulsion is low, droplet aggregation and flocs formation is enhanced, and creaming is rapid since weakly flocculated network simply collapses under its own weight, as reported by Sun and Gunasekaran 22.…”

Section: Discussionmentioning

confidence: 99%

Influence of oil phase concentration on droplet size distribution and stability of oil‐in‐water emulsions

Hadnađev

Dokić

Krstonošić

et al. 2013

Euro J Lipid Sci & Tech

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The objective of this study was to investigate the effect of oil phase concentration, at different emulsification conditions concerning homogenization time and emulsifier content, on droplet size distribution and stability of corn oil-in-water emulsions. Emulsions were prepared with 3, 5, 10, and 20% w/w triethanolamine oleate (calculated on oil amount), 0.53% w/w carboxymethylcellulose (calculated on water amount), and 5, 10, 20, 30, or 40% w/w oil, and homogenized 5, 10, 20, and 60 min. It was found that increase in oil phase concentration led to decrease in specific surface area and increase in polydispersity of emulsion at lower emulsifier concentration and less intense homogenization. At emulsifier concentrations 10% and homogenization time ranges of 20-60 min the non-monotonous variation in droplet size parameters with oil concentration was observed, as a result of the interaction between triethanolamine oleate and carboxymethylcellulose, which were confirmed by viscosity measurements. However, at emulsifier concentration of 20% an increase in specific surface area and decrease in polydispersity with the increase in oil concentration occurred due to an increase in equilibrium concentration of emulsifier in the continuous phase. Further, influence of oil concentration on emulsion creaming stability was found to be independent on emulsifier concentration and homogenization time. Therefore, a decrease in creaming with increase in oil concentration was observed in all the examined triethanolamine oleate (TEAO) concentration and homogenization time ranges.Practical applications: Emulsions are colloidal systems which can be encountered in different industrial sectors, such as food, pharmaceutical, cosmetics, oil industry, etc. Determination of the droplet size of emulsion is probably the most important way of their characterization, since it influences the properties of emulsion such as rheology, texture, shelf life stability, appearance, taste, etc. The size of the droplets depends on a wide range of parameters. One of them is certainly the concentration of the oil phase. However, since the impact of one parameter is often influenced with the intensity of the other variable involved in the emulsion generation, the aim of the present work was to examine the effect of corn oil concentration on droplet size parameters and stability of oil-in-water emulsions at different emulsification conditions. Therefore a step toward creation of emulsions with desired final properties was made. Eur. J. Lipid Sci. Technol. 2013, 115, 313-321 314 T. Dapčević Hadnad / ev et al.

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Study of olive oil-in-water emulsions with protein emulsifiers

Cited by 30 publications

References 15 publications

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

Development of omega‐3‐rich Camelina sativa seed oil emulsions

Influence of oil phase concentration on droplet size distribution and stability of oil‐in‐water emulsions

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