W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception

Simiqueli, Andréa Alves; Oliveira, Eduardo Basílio de; Minim, Luís Antônio; Reis, Petiara Santos; Vidigal, Márcia Cristina Teixeira Ribeiro; Filho, Tarcísio Lima; Minim, Valéria Paula Rodrigues

doi:10.1016/j.lwt.2018.10.063

Cited by 16 publications

(25 citation statements)

References 23 publications

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“…Its concentration was used to equalize the osmotic pressures between the internal and external phases of water in the double emulsion, which prevented the transport of water and subsequent instability in the system. Thus, the ideal gas equation is adopted to identify the equilibrium osmotic pressure ( Bonnet et al, 2009 ; Simiqueli et al, 2019 ) by Equation (1) :

where C suc is the sucrose concentration, and C Fe and C SO4 are the molar concentrations of iron sulfate.…”

Section: Methodsmentioning

confidence: 99%

Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults

Barbosa

Garcia‐Rojas

2022

Current Research in Food Science

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where C suc is the sucrose concentration, and C Fe and C SO4 are the molar concentrations of iron sulfate.…”

Section: Methodsmentioning

confidence: 99%

Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults

Barbosa

Garcia‐Rojas

2022

Current Research in Food Science

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“…Double emulsions combine a high encapsulation efficiency potential with the ability to mask undesirable tastes in a simple, low‐cost method . Only a few studies have focused on encapsulating iron within water‐in‐oil (W/O) emulsions and within double emulsions . Although these studies have shown that double emulsions are suitable to encapsulate iron with a high and stable encapsulation efficiency (EE), and in amounts that are relevant to food fortification, they have also pointed out that the presence of iron in water droplets dispersed in oil largely favours lipid oxidation, which was to be expected due to the strong pro‐oxidant activity of iron …”

Section: Introductionmentioning

confidence: 99%

“…4 Only a few studies have focused on encapsulating iron within water-in-oil (W/O) emulsions [5][6][7] and within double emulsions. [7][8][9][10][11] Although these studies have shown that double emulsions are suitable to encapsulate iron with a high and stable encapsulation efficiency (EE), and in amounts that are relevant to food fortification, they have also pointed out that the presence of iron in water droplets dispersed in oil largely favours lipid oxidation, which was to be expected due to the strong pro-oxidant activity of iron. [12][13][14] Although attempts have been made at mitigating the pro-oxidant effect of encapsulated iron in such W/O or double emulsions, for example by increasing the solid fat content of the lipid phase, 5 the effect of other potentially determining factors, such as the water droplet size, remains unexplored.…”

Section: Introductionmentioning

confidence: 99%

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

2019

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BACKGROUND Worldwide iron deficiency in diets has led to a growing interest in the development of food‐compatible encapsulation systems for soluble iron, which are able to prevent iron's undesirable off‐taste and pro‐oxidant activity. Here, we explore the use of double emulsions for this purpose, and in particular, how the lipophilic emulsifier (polyglycerol polyricinoleate, PGPR) concentration influences the physicochemical stability of water‐in‐oil‐in‐water (W 1 /O/W 2 ) double emulsions containing ferrous sulphate in the inner water droplets. Double emulsions were prepared with sunflower oil containing 10 to 70 g kg −1 PGPR in the oil phase, and were monitored for droplet size distribution, morphology, encapsulation efficiency (EE) and oxidative stability over time. RESULTS Fresh double emulsions showed an initial EE higher than 88%, but EE decreased upon storage, which occurred particularly fast and to a high extent in the emulsions prepared with low PGPR concentrations. All double emulsions underwent lipid oxidation, in particular those with the highest PGPR concentration, which could be due to the small inner droplet size and thus promoted contact between oil and the internal water phase. CONCLUSION These results show that a too high PGPR concentration is not needed, and sometimes even adverse, when developing double emulsions as iron encapsulation systems. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…Among the techniques for iron encapsulation, spray drying has been reported to efficiently immobilize ferrous sulfate using pea protein as the wall material (Bittencourt et al, 2013;Ferreira et al, 2011). Other studies report on the potential of emulsions, more specifically water-in-oil and double emulsions, for iron encapsulation (Chang et al, 2016;Choi et al, 2009;Dubey & Windhab, 2013;Prichapan et al, 2018;Simiqueli et al, 2019a;b), and indicate that those emulsions can encapsulate iron in concentrations that are relevant to food fortification, with a high and stable encapsulation efficiency.…”

Section: Controlling the Effect Of Iron On Protein Oxidationmentioning

confidence: 99%

“…Double emulsions combine a high encapsulation efficiency potential with the ability to mask undesirable tastes in a simple, low-cost method (Matos et al, 2015). Only a few studies have focused on encapsulating iron within water-in-oil (W/O) emulsions (Choi et al, 2009;Dubey & Windhab, 2013;Prichapan et al, 2018) and within double emulsions (Chang et al, 2016;Choi et al, 2009;Hosseini et al, 2019;Simiqueli et al, 2019a;b). Although these studies have shown that double emulsions are suitable to encapsulate iron with a high and stable encapsulation efficiency (EE), and in amounts that are relevant to food fortification, they have also pointed out that the presence of iron in water droplets dispersed in oil largely favours lipid oxidation, which was to be expected due to the strong prooxidant activity of iron (Jacobsen, 2016;Osborn & Akoh, 2003).…”

Section: Introductionmentioning

confidence: 99%

Protein oxidation as an integrated aspect of plant protein-based food

Duque-Estrada¹

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the protein and extracting soluble components (Johnson et al., 2008). The preparation of soy protein isolate (SPI) from the defatted flour involves separation steps under alkaline or acidic conditions (Alibhai et al., 2006;Lawhon et al., 1981).The final step to prepare both SPC and SPI is spray or freeze drying. About 80% of the proteins in SPI are storage globulin proteins: β-conglycinin, formed by three subunits α, α′ and β; and glycinin, composed of acid and basic subunits linked by disulfide bonds (Nishinari et al., 2017). Typically, the protein yield is around 60% of the protein present in the original soybeans (Johnson et al., 2008). Clearly, the isolation process requires a large amount of water and chemicals (van der Goot et al., 2016). Further, the process conditions applied to isolate proteins generally cause protein denaturation and loss of solubility (Jafari et al., 2016;Schutyser & van der Goot, 2011).Given the inefficiency of current fractionation route, there is an interest arising to develop more energy-efficient methods under less severe conditions, such as aqueous or dry fractionation (Geerts et al., 2018;Xing et al., 2018). Such methods do not yield high protein purity, however, some native components and structures are still present in protein-enriched fractions. Fractions obtained under such mild condition can be beneficial for structuring purposes, for instance when making meat analogues with a soy protein ingredient that intrinsically contains fat (Geerts et al., 2018).Recent research has focused on the use of alternative plant protein sources, such as starch-or oil-rich plants (Schreuders et al., 2019). The use of alternatives could increase the variety of food products on the market, in terms of sensory properties and nutritional value. In addition, the use of alternatives would add value to these other crops. Storage stability Bioavailability Water-insoluble iron Water-soluble iron EncapsulationChapter 1 Jacobsen, 2016;Promeyrat et al., 2011). It has been shown that protein oxidation in meat depends on the temperature and time of the treatment. Some related findings are summarized in Table 1. Protein oxidation increased with temperatures above 100 °C for all meat types. Noticeably, cooking bacon led to higher protein oxidation than other meat products and raw bacon already had a substantial level of oxidation.Protein oxidation often leads to changes in the secondary and tertiary structures of proteins, altering their physical properties, such as solubility and hydrophobicity (Santé-Lhoutellier et al., 2007). Table 1, outline studies showing that cooking meat increased hydrophobicity, due to protein denaturation. In meat products, protein oxidation has been associated with a loss of water-holding and gelling capacities, modification in color and flavor, altered texture, loss of essential amino acids and impaired digestion (

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W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception

Cited by 16 publications

References 23 publications

Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults

Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

Protein oxidation as an integrated aspect of plant protein-based food

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