Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability

Heiden-Hecht, Theresia; Taboada, Martha L.; Brückner-Gühmann, Monika; Karbstein, Heike P.; Gaukel, Volker; Drusch, Stephan

doi:10.1016/j.idairyj.2021.105134

Cited by 6 publications

(6 citation statements)

References 47 publications

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“…High emulsion stability is an important condition for the formation of microcapsules with high microencapsulation efficiency after spray‐drying (Heiden‐Hecht et al . 2021). Because SL competes with protein for adsorption on the oil–water interface, it can gradually replace the interface protein at high SL concentrations.…”

Section: Resultsmentioning

confidence: 99%

“…The conditions adopted during the preparation of an oilwater emulsion have a significant impact on the properties of microcapsules prepared from this emulsion. The spraydrying of stable emulsified droplets yields microencapsulated powders with good nutritional bioavailability and suitable physicochemical properties (Heiden-Hecht et al 2021). Microencapsulation refers to the process of packing active ingredients within carrier matrices to protect the biological and physicochemical properties of the core materials while avoiding the adverse effects of the surrounding environment.…”

Section: Introductionmentioning

confidence: 99%

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Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules

Qian

et al. 2022

Int J of Dairy Tech

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The effects of soy lecithin (SL) concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion (SIFE) and the corresponding microcapsules obtained by spray‐drying were investigated. Soy lecithin addition significantly reduced the apparent viscosity of SIFE. Among the emulsions investigated in this work, the sample prepared with 5% SL demonstrated the smallest average particle size, largest intermolecular repulsion, lowest creaming index and strongest antioxidant capacity. The microcapsule preparations exhibited good re‐dispersibility in water. Spectral shifts in the bands of amides I and II indicated that SL addition can effectively enhance the inter‐ or intramolecular forces of the microcapsules. The high microencapsulation efficiency of 94.03% of the sample prepared with 5% SL could be attributed to favourable interactions between the emulsifier and protein at the adsorption layer. These findings will aid in the development of microcapsules with desirable features from protein–SL mixed systems.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules

Qian

et al. 2022

Int J of Dairy Tech

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“…On the other hand, PLs are LMWEs that can adsorb quickly at the interface [23][24][25]. Therefore, LMWEs are very efficient in stabilizing newly created, uncovered oil-water interfaces and in displacing proteins from existing interfaces [21,26]. The displacement has been shown to be concentration dependent and more pronounced with water-soluble than with oil-soluble LMWEs.…”

Section: Introductionmentioning

confidence: 99%

“…Proteins, on the other hand, have not been shown to initiate surface heterogeneous nucleation as seen with lipid-based LMWEs [38]. It is assumed this is because their hydrophobic patches lack compatibility with the chemical structure of emulsified TAGs and, thus, they do not get incorporated into compound fat crystals [26]. There is, however, evidence that the degree of supercooling, i.e., the temperature at which droplets are still liquid, can be influenced by the type of protein used as emulsifier.…”

Section: Introductionmentioning

confidence: 99%

Effects of Cooling Rate and Emulsifier Combination on the Colloidal Stability of Crystalline Dispersions Stabilized by Phospholipids and β-Lactoglobulin

Reiner

Schüler

Gaukel

et al. 2023

Colloids and Interfaces

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A lot of applications for (semi-)crystalline triacylglycerol (TAG)-in-water dispersions exist in the life science and pharmaceutical industries. Unfortunately, during storage, these dispersions are often prone to changes in particle size due to unforeseen crystallization and recrystallization events. This results in the alterations of important product properties, such as viscosity and mouthfeel, or the premature release of encapsulated material. In this study, we investigated the effects and interplay of formulation, i.e., emulsifier combination, and processing parameters, i.e., cooling rate, on the colloidal stability of dispersed TAGs and aimed to improve their colloidal stability. We chose phospholipids (PLs) and β-lactoglobulin (β-lg) as the emulsifiers for our model systems, which are commonly applied in many food systems. When dispersions were characterized directly after cooling, we obtained smaller particles and narrower size distributions after fast cooling. Over the course of eleven weeks, the creaming behavior, particle size, melting behavior and polymorphism were characterized. The dispersions stabilized with solely β-lg exhibited a slight increase in particle size, whereas a decrease in size was found when PLs were added. Our results indicate that mass transport phenomena between TAG droplets and particles took place during storage. This migration of TAG molecules changed the composition and size distribution of the dispersed phase, especially at higher PL concentration (0.1 wt%). In our case, this could be prevented by using a lower concentration of PLs, i.e., 0.05 wt%.

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“…Also, steric stability is provided due to the thick interfacial layer [19]. When PLs and proteins are both present in O/W emulsions, it has been shown that PLs can displace proteins from interfaces and form mixed interfacial layers [34,35]. In some cases, this protein displacement with time only occurs when both PLs and proteins are present during emulsification [36].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Triglyceride Droplet Crystallization Using Mixtures of β-Lactoglobulin and Phospholipids as Emulsifiers

Reiner,

Schwenkschuster,

Harnisch

et al. 2023

Processes

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Many applications in the life science and food industries require (semi-)crystalline oil-in-water (O/W) dispersions. Unfortunately, high supercooling and, thus, low temperatures are often needed to induce the crystallization of droplets. As low molecular weight emulsifiers (LMWEs) are able to act as nucleation templates, they might help to decrease the required level of supercooling. Furthermore, proteins and LMWEs are frequently co-formulated to improve the colloidal stability of emulsions and dispersions. Hence, choosing a suitable protein and LMWE mixture would allow for achieving specific product properties for controlling the solid fat content (SFC) and take advantage of the stabilization mechanisms of both emulsifiers. Therefore, this study focuses on the impact of the co-existence of β-lactoglobulin (β-lg) and phospholipids (PLs) LMWEs on the SFC of triglyceride (TAG) droplets at isothermal conditions using a thermo-optical method. When β-lg alone was used as an emulsifier, a maximum SFC of 80% was obtained at a supercooling of 32 K and 42 K for trilaurin and tripalmitin, respectively. The SFC could be increased to 100% using a PL containing saturated fatty acids (FAs) and a small hydrophilic headgroup. At the same supercooling, a PL containing saturated FAs and a large hydrophilic headgroup led to a maximum SFC of 80%. At lower supercooling, the SFC was reduced with this PL by 10% compared to β-lg alone. In addition, when the PLs had more time to adsorb and rearrange with ß-lg at the interface, even lower SFCs were observed compared to cooling directly after emulsification.

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Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability

Cited by 6 publications

References 47 publications

Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules

Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules

Effects of Cooling Rate and Emulsifier Combination on the Colloidal Stability of Crystalline Dispersions Stabilized by Phospholipids and β-Lactoglobulin

Assessment of Triglyceride Droplet Crystallization Using Mixtures of β-Lactoglobulin and Phospholipids as Emulsifiers

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