Whey protein–carboxymethylcellulose interaction in solution and in oil-in-water emulsion systems. Effect on emulsion stability

Koupantsis, Thomas; Kiosseoglou, V.

doi:10.1016/j.foodhyd.2008.09.004

Cited by 75 publications

(32 citation statements)

References 34 publications

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“…The interactions between FG and GA were examined in the presence of methylene blue (MB), a positively charged dye, as described by Benichou, Aserin, Lutz, and Garti (2007) and Koupantsis and Kiosseoglou (2009) with slight modifications. An aqueous solution containing free MB molecules show a maximum absorbance at 664 nm.…”

Section: Spectrophotometirc Analysis Of Biopolymer Interactions With mentioning

confidence: 99%

“…1) and both biopolymers carried net negative charges (see Section 3.3), if specific regions with high positive-charge density, called patches, are localised on the FG molecules of net negative charge and able to electrostatically interact with the ionised carboxyl residues of GA molecules (Benichou et al, 2007;Michon, Konaté, Cuvelier, & Launay, 2002;Turgeon et al, 2007). Such interactions, which induce the formation of soluble complexes, were investigated spectrophotometrically in the presence of methylene blue (MB), a positively charged dye that can compete with FG molecules for the electrostatic binding to negatively charged GA molecules (Benichou et al, 2007;Michon et al, 2002;Koupantsis & Kiosseoglou, 2009). Fig.…”

Section: Methylene Blue Spectrophotometric Measurementmentioning

confidence: 99%

“…2b represents that in the presence of 0.0005% MB and 0.10% GA, the value of A 664 /A 615 increased sharply with increasing FG concentration to 0.01% and then gradually increased with further addition of FG in the pH range between 5.00 and 8.00. The increase in A 664 /A 615 is attributed to the dissociation of MB molecules from MB-GA complexes, resulting from the competitive binding of FG molecules to GA molecules (Benichou et al, 2007;Koupantsis & Kiosseoglou, 2009). The above results, therefore, demonstrated the existence of attractive interactions between FG and GA and the consequent formation of FG-GA soluble complexes at least up to pH 8.00.…”

Section: Methylene Blue Spectrophotometric Measurementmentioning

confidence: 99%

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Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions

et al. 2012

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Section: Spectrophotometirc Analysis Of Biopolymer Interactions With mentioning

confidence: 99%

Section: Methylene Blue Spectrophotometric Measurementmentioning

confidence: 99%

Section: Methylene Blue Spectrophotometric Measurementmentioning

confidence: 99%

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Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions

et al. 2012

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“…Flow around a droplet induces a shear force that makes the droplets to break up, forming smaller droplets [55].…”

Section: Preparation Of Emulsions Using Flow Fieldsmentioning

confidence: 99%

Nanoencapsulation: A New Trend in Food Engineering Processing

Quintanilla-Carvajal¹,

Camacho-Díaz²,

Meraz-Torres³

et al. 2009

Food Eng. Rev.

200

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Nanoencapsulation is defined as a technology to pack substances in miniature making use of techniques such as nanocomposite, nanoemulsification, and nanoestructuration. It provides final product functionality (including controlled release of the core) which is expected to be maintained during storage. Within the food engineering field, protection of bioactive compounds such as vitamins, antioxidants, proteins, and lipids as well as carbohydrates may be achieved using this technique for the production of functional foods with enhanced functionality and stability. In this paper, the different techniques that have been developed for the production of nanocapsules are discussed, and examples of their application are provided including regulatory aspects on products of nanotechnology. Also, it is illustrated a proposal of classification and characterization of the different structural arrangements of core-shell materials in nanoencapsulates composites found in the literature.

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“…Due to complex formation and creation of nano or micro structures (aggregation and gelation behavior) they generally change the rheological properties of food colloids which may affect the food product texture and colloidal stability (Benichou, 2002;McClements, 2005McClements, , 2007Dickinson, 2003). Polysaccharide and protein interactions in solution and interfaces have been studied by several groups (Dickinson, 2003(Dickinson, , 2008Bos &Van Vliet 2001;Carrera & Rodríguez Patino 2005;Krägel, Derkatch, & Miller, 2008;Koupantis, & Kiosseoglou, 2009;Mackie, 2009). However, despite the vast advancement made in the recent past, polysaccharide and protein interactions in food hydrocolloids continue to be one of the most challenging topics to understand.…”

Section: Introductionmentioning

confidence: 99%