Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

Hebishy, Essam; Buffa, M.; Juan, Bibiana; Blasco‐Moreno, Anabel; Trujillo, A.J.

doi:10.1016/j.lwt.2016.10.045

Cited by 51 publications

(26 citation statements)

References 18 publications

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“…In general, the droplet size tends to decrease with the increase in protein concentration, and increases with extended storage time. Similar trends have been widely observed for O/W emulsions made with protein stabilizers, such as sodium caseinate, soybean protein, and wheat gluten . The initial droplet sizes of modified SPI are slightly smaller than those of unmodified SPI ( P > 0.05) at low concentrations (10 and 20 mg mL −1 ).…”

Section: Resultssupporting

confidence: 81%

“…Similar trends have been widely observed for O/W emulsions made with protein stabilizers, such as sodium caseinate, soybean protein, and wheat gluten. [33][34][35] The initial droplet sizes of modified SPI are slightly smaller than those of unmodified SPI (P > 0.05) at low concentrations (10 and 20 mg mL −1 ). As the concentration rose to 30 mg mL −1 , the initial droplet size of the emulsion stabilized by modified SPI was significantly smaller than that of unmodified SPI (P < 0.05).…”

Section: Emulsifying Activity and Emulsion Stabilitymentioning

confidence: 93%

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Covalent modification of soy protein isolate by (−)‐epigallocatechin‐3‐gallate: effects on structural and emulsifying properties

Tao

Chen

et al. 2018

J Sci Food Agric

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Section: Resultssupporting

confidence: 81%

Section: Emulsifying Activity and Emulsion Stabilitymentioning

confidence: 93%

Covalent modification of soy protein isolate by (−)‐epigallocatechin‐3‐gallate: effects on structural and emulsifying properties

Tao

Chen

et al. 2018

J Sci Food Agric

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“…Emulsification of triacylglycerol-based oils (fish, olive, or sunflower oil) is frequently conducted with milk proteins [16][17][18][19][20]. Particularly, sodium caseinate (CAS) is a common emulsifier and it can be the integral part of formulations due to its amphiphilic structure and surface activity.…”

Section: Introductionmentioning

confidence: 99%

Caseinate-Stabilized Emulsions of Black Cumin and Tamanu Oils: Preparation, Characterization and Antibacterial Activity

et al. 2019

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Caseinate-stabilized emulsions of black cumin (Nigella sativa) and tamanu (Calophyllum inophyllum) oils were studied in terms of preparation, characterization, and antibacterial properties. The oils were described while using their basic characteristics, including fatty acid composition and scavenging activity. The oil-in-water (o/w) emulsions containing the studied oils were formulated, and the influence of protein stabilizer (sodium caseinate (CAS), 1–12 wt%), oil contents (5–30 wt%), and emulsification methods (high-shear homogenization vs sonication) on the emulsion properties were investigated. It was observed that, under both preparation methods, emulsions of small, initial droplet sizes were predominantly formed with CAS content that was higher than 7.5 wt%. Sonication was a more efficient emulsification procedure and was afforded emulsions with smaller droplet size throughout the entire used concentration ranges of oils and CAS when compared to high-shear homogenization. At native pH of ~ 6.5, all of the emulsions exhibited negative zeta potential that originated from the presence of caseinate. The antibacterial activities of both oils and their emulsions were investigated with respect to the growth suppression of common spoilage bacteria while using the disk diffusion method. The oils and selected emulsions were proven to act against gram positive strains, mainly against Staphylococcus aureus (S. aureus) and Bacillus cereus (B. cereus); regrettably, the gram negative species were fully resistant against their action.

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“…In rotor‐stator devices, a high shear stress is generated between rotor and stator that can be smooth, roughened, or grooved, and turbulence is often the cause of disruptions. Due to breakage of large droplets, finer emulsions can be prepared but at a reduced speed, low creaming stability can occur , .…”

Section: Preparation Methodsmentioning

confidence: 99%

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

2019

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Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be suitable components of functional dairy products. Such emulsions enable the preparation of low‐calorie products, encapsulation of bioactive components or microorganisms, and their protection during digestion. Because of the large phase interface, w/o/w emulsions are thermodynamically unstable. Therefore, their preparation and stabilization requires specific conditions. This review describes a potential industrial application of w/o/w emulsions in dairy products in detail and summarizes the value, preparation, stabilization, and evaluation of w/o/w emulsions in a dairy system.

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Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

Cited by 51 publications

References 18 publications

Covalent modification of soy protein isolate by (−)‐epigallocatechin‐3‐gallate: effects on structural and emulsifying properties

Covalent modification of soy protein isolate by (−)‐epigallocatechin‐3‐gallate: effects on structural and emulsifying properties

Caseinate-Stabilized Emulsions of Black Cumin and Tamanu Oils: Preparation, Characterization and Antibacterial Activity

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

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