Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent

Du, Qiwei; Tang, Jinjing; Xu, Mingjiang; Lyu, Fei; Zhang, Jianyou; Qiu, Yue; Liu, Jianhua; Ding, Yuting

doi:10.1016/j.foodchem.2020.128094

Cited by 41 publications

(15 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The Mie theory was applied by considering the following optical properties for corn oil droplets: a refractive index of 1.46 and absorption of 0.001, and for the deionized water, a refractive index of 1.33. Add the sample drop by drop to the deionized water with automatic mixing until an obscuration rate of between 10% and 20% [ 34 ]. Prior to the measurements, the samples were thermostated at 25 °C for 5 min and all measurements were carried out over at least 3 times.…”

Section: Methodsmentioning

confidence: 99%

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

et al. 2021

Foods

View full text Add to dashboard Cite

Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.

show abstract

Section: Methodsmentioning

confidence: 99%

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…The emulsifiers and stabilizing agents (various surfactants, polymers) are necessary to increase their long-term stability because emulsions are thermodynamically unstable systems [ 1 ]. The emulsion instability often occurs as flocculation, coalescence, creaming, and Ostwald ripening [ 3 , 5 ]. In this way, the emulsions separate into two phases over time.…”

Section: Introductionmentioning

confidence: 99%

“…The increase in particle size is one of the main reasons for the loss of stability [ 3 , 6 ]. The stability of emulsions is greatly influenced by temperature and pH [ 5 ]. The interfacial film formed by molecules of surfactant is a very important factor in controlling the stability of the emulsion [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Physical, Mechanical, Biopharmaceutical Properties of Emulgels and Bigel Containing Ciclopirox Olamine

et al. 2022

View full text Add to dashboard Cite

Emulsions are thermodynamically unstable systems and it is difficult to produce biphasic formulations with large amounts of oil. The aim of our study was to prepare biphasic formulations containing 1% ciclopirox olamine and to determine the influence of the method of oil incorporation (without and with emulsifier and gelifier) on the physical (pH, particle size, rheological properties), mechanical, and biopharmaceutical properties of the formulations. It was found that the use of a poloxamer 407 gel as the hydrophase could result in a stable formulation when an oil with (EPG) or without an emulsifier (APG) or oleogel (OPG) was used as the oily phase. The results of the studies showed that the addition of an emulsifier (polysorbate 80) led to a decrease in the sol-gel temperature, a slower release of ciclopirox olamine, and a higher stability in the freeze–thaw test. However, regardless of the way the oil is incorporated, the particles are distributed in the same range and the antifungal activity against T. rubrum is the same. It is possible to create a biphasic formulation with a large amount of oil and poloxamer gel, but for greater stability, it is recommended to include an emulsifier in the composition.

show abstract

“…Maltodextrin (MD) is a reducing hydrophilic polysaccharide that has been used extensively in food industry, beverage products and pharmaceutical industry ( Figure 1) [5,6]. It Maltodextrins ((C6H10O5)n) are non-sweet saccharide polymers that consist of D-glucose units linked primarily by α (1,4)-glycosidic bonds and have a dextrose equivalent (DE) of less than 20 [7]. Typically, maltodextrins are obtained from starch polymers by acid hydrolysis, enzymatic hydrolysis, or a combination of both and are characterized by their dextrose equivalent, being the fraction of hydrolyzed glucoside bonds.…”

Section: Introductionmentioning

confidence: 99%

One-Pot Selective Functionalization of Polysaccharides with Urea

Guntero

Peralta

Noriega

et al. 2020

The 24th International Electronic Conference on Synthetic Organic Chemistry

View full text Add to dashboard Cite

Natural Polysaccharides are polymers composed of monosaccharide units bound together by glycosidic linkages. In their native form, these polymers may not be able to provide all the desired properties for a particular application. Thus, the functionalization of its reactive hydroxyl groups would change their surface properties. In this work, we evaluated the derivatization of OH groups of maltodextrin polysaccharide with urea. By a one-pot selective procedure carried out at room temperature for 3 h, urea united at maltodextrin through covalent bonding was obtained. The results showed that after functionalization with urea, the pH and solubility in polar solvents of the new material increased. Derivatization of maltodextrin with urea confers stability, and terminal amide groups on the surface of this material represent a versatile reactive functional group for conjugation with other molecules for potential applications in the development of new materials.

show abstract

Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent

Cited by 41 publications

References 38 publications

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

Assessment of Physical, Mechanical, Biopharmaceutical Properties of Emulgels and Bigel Containing Ciclopirox Olamine

One-Pot Selective Functionalization of Polysaccharides with Urea

Contact Info

Product

Resources

About