Utilization of ovalbumin-ferulic acid-carrageenan Pickering emulsion in baked bread for butter reduction: Bread microstructural properties and quality

Su, Tong; Zhang, E; Yang, Yan‐ou; Tang, Zheng; Xin, Ting; Dong, Lihong; Huang, Fei; Su, Dongxiao

doi:10.1016/j.lwt.2023.115124

Cited by 11 publications

(1 citation statement)

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“…Recently, marine polysaccharides such as chitosan (CS), sodium alginate (SA), carrageenan, and Ulva fasciata have also been developed as nanoparticles for further preparation of PEs. Among them, ovalbumin-ferulic acid-κ-carrageenan PE was a successful substitute for butter in bread [10], and Ulva fasciata-R-(+)-limonene PE effectively improved the stability of limonene [11]. In addition, CS and SA are the most widely used in Pickering emulsion due to their good biocompatibility.…”

Section: Introductionmentioning

confidence: 99%

Modulation the Synergistic Effect of Chitosan-Sodium Alginate Nanoparticles with Ca2+: Enhancing the Stability of Pickering Emulsion on D-Limonene

Li,

Yong

et al. 2024

Foods

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Pickering emulsions (PEs) have been regarded as an effective approach to sustaining and preserving the bioactivities of essential oils. The aim of this research is to prepare a PE stabilized by chitosan/alginate nanoparticles (CS-SA NPs) for the encapsulation and stabilization of D-limonene. In this work, the influence of calcium ions (Ca2+) on the morphology and interaction of nanoparticles was studied, and then the preparation technology of CS-SA/Ca2+ NPs was optimized. The results showed that the presence of Ca2+ reduced the size of the nanoparticles and made them assume a spherical structure. In addition, under the conditions of 0.2 mg/mL CaCl2, 0.6 mg/mL SA, and 0.4 mg/mL CS, the CS-SA/Ca2+ NPs had the smallest size (274 ± 2.51 nm) and high stability (−49 ± 0.69 mV). Secondly, the PE was prepared by emulsifying D-limonene with CS-SA/Ca2+ NPs, and the NP concentrations and homogenization speeds were optimized. The results showed that the small droplet size PE could be prepared with 2 mg/mL NP and a homogenization speed of 20,000 r/min, and it had excellent antibacterial and antioxidant activities. Most importantly, the emulsion showed higher activity, higher resistance to ultraviolet (UV) and a higher temperature than free D-limonene. This research provides a feasible solution for the encapsulation, protection and delivery of essential oils.

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Section: Introductionmentioning

confidence: 99%