Thermo- and pH-Responsiveness of Emulsions Stabilized with Acidic Thermosentive Polymers

Seo, Seung Ree; Lee, Hyeon Yong; Kim, Jin‐Chul

doi:10.1080/01932691.2012.735974

Cited by 10 publications

(9 citation statements)

References 16 publications

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“…The pH of the aqueous phase has been reported as a critical factor in controlling the microstructural stability of various model emulsion systems (Binks et al, 2006;Ese and Kilpatrick, 2004;Seo et al, 2012). However, there is contradictory evidence about the effect of pH on the oxidative deterioration of food emulsions (Jacobsen et al, 2001;Osborn and Akoh, 2003;Shimada et al, 1992).…”

Section: (4) Effect Of Ph On the Oxidation Of The Emulsionsmentioning

confidence: 97%

Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions

Kiokias

Gordon

Oreopoulou

2016

Critical Reviews in Food Science and Nutrition

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Because many common foods are emulsions (mayonnaise, coffee creamers, salad dressing, etc.), a better understanding of lipid oxidation mechanisms in these systems is crucial for the formulation, production, and storage of the relevant consumer products. A research body has focused on the microstructural and oxidative stability of protein-stabilized oil-in-water emulsions that are structurally similar to innovative products that have been recently developed by the food industry (e.g., non-dairy creams, vegetable fat spreads, etc.) This review presents recent findings about the factors that determine the development of lipid oxidation in emulsions where proteins constitute the stabilizing interface. Emphasis is given to "endogenous" factors, such as those of compositional (e.g., protein/lipid phases, pH, presence of transition metals) or processing (e.g., temperature, droplet size) nature. Improved knowledge of the conditions that favor the oxidative protection of protein in emulsions can lead to their optimized use as food ingredients and thereby improve the organoleptic and nutritional value of the related products.

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Section: (4) Effect Of Ph On the Oxidation Of The Emulsionsmentioning

confidence: 97%

Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions

Kiokias

Gordon

Oreopoulou

2016

Critical Reviews in Food Science and Nutrition

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“…There is a general agreement about the important role of pH in monitoring the mi crostructural stability of food-relevant emulsion products [73]. However, how pH affect the oxidative destabilisation of emulsions is pending some further clarification due to con tradictory evidence in the relevant literature [4].…”

Section: Effect Of Ph Of the Aqueous Phase On The Interfacial Activit...mentioning

confidence: 99%

Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour

Kiokias

Oreopoulou

2022

Colloids and Interfaces

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This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).

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“…Poly(N−isopropylacrylamide−co−methacrylic acid−co−octadecyl acrylate)(P(NIPAM−MAA−ODA)) was prepared for its use as an emulsifier for the preparation of temperature− and pH−responsive emulsions. The copolymer chain could be contracted in response to heat and acidification and cause the droplets to be coalescenced and destabilized [21]. If the chain contraction takes place, the surface−activity of the copolymer and the interfacial area where a copolymer chain can stabilize may decrease.…”

Section: Introductionmentioning

confidence: 99%

Emulsions Stabilized with an Electrostatic Complex of Quaternized Cellulose Nanofiber and Octanoyl Gelatin and the Effect of pH Value on Their Stability

Son,

Park,

Kim

2024

Applied Sciences

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Oil/water (O/W) emulsions were prepared using the complex of quarternized cellulose nanofiber (QCNF) and octanoyl gelatin (OC−Gel) as an emulsifier, and the effect of pH value on their stability was investigated. OC−Gel was prepared through a condensation reaction, confirmed by 1H Nuclear Magnetic Resonance (NMR) and Fourier Transform Infrared (FT−IR) spectroscopy. It reduced air/water interfacial tension more effectively than unmodified gelatin. The complexation degree of OC−Gel and QCNF, measured by optical density, showed its maximum at a QCNF/OC−Gel mass ratio of 1/8 when the pH value of the medium was 7.4, and it increased in a saturated manner with increasing pH value. The signals of QCNF were found in the FT−IR and X−ray diffraction spectra of the complex, suggesting that the positively charged CNF were included in the OC−Gel−based complex. The complex formed a rough surface with smooth debris because the surface roughness of the complex aggregation reflected that of both QCNF and OC−Gel aggregation. QCNF could stabilize oil droplets to form a Pickering O/W emulsion. The complex of QCNF/OC−Gel was also a good emulsifier. QCNF and the complex were as potent as OC−Gel in emulsifying mineral oil in water. Most of the droplets fell within 5–25 µm, regardless of what the emulsifier was. The emulsion stabilized with OC−Gel increased in its oil droplet size more than two times in 20 days at all the pH vales tested (pH 3, 5, 7.4, 9), whereas the emulsion stabilized with QCNF remained almost constant in size during the same period regardless of the pH values. The droplet size of emulsion stabilized with the QCNF/OC−Gel complex did not change appreciably when the pH value was 5, 7.4, and 9. The complex seemed to act as a capsule wall and prevent the coalescence of the droplets. However, it increased dramatically due to the coalescence at pH 3, possibly because the complex could be dissolved under a strong acidic condition.

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Thermo- and pH-Responsiveness of Emulsions Stabilized with Acidic Thermosentive Polymers

Cited by 10 publications

References 16 publications

Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions

Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions

Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour

Emulsions Stabilized with an Electrostatic Complex of Quaternized Cellulose Nanofiber and Octanoyl Gelatin and the Effect of pH Value on Their Stability

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