1
|
Li R, He Q, Rong L, Lin Y, Jia N, Shao J, Liu D. High Homogenization Speeds for Preparing Unstable Myofibrillar Protein-Olive Oil Emulsions. J Food Sci 2019; 84:1113-1121. [PMID: 31009553 DOI: 10.1111/1750-3841.14502] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2018] [Revised: 02/12/2019] [Accepted: 02/12/2019] [Indexed: 12/16/2022]
Abstract
Natural protein-based oil-in-water emulsions have recently attracted a lot of attention because of their potential as a synthetic emulsifier replacer. It is, however, unclear how the emulsification process and protein concentration may affect the stability of such emulsions. Therefore, this study investigated the effects of homogenization speeds (4,000, 8,000, 12,000, and 16,000 rpm/min) and myofibrillar protein (MP) concentrations (10, 20, 30, 40, and 50 mg/mL) on the stability of MP-olive oil emulsion. The emulsifying creaming index, emulsifying activity index (EAI), droplet size, microstructure, free sulfhydryl content, and zeta potential of the emulsion were measured. The results showed that with the condition of sufficient emulsifier (at least 20 mg/mL), the EAI increased, and the droplet size and zeta potential of emulsions decreased with the increase of homogenization speed. Emulsions were stable at 4,000 and 8,000 rpm/min (20, 30, 40, and 50 mg/mL) within 48 hr, and they were unstable at 12,000 and 16,000 rpm/min (20, 30, 40, and 50 mg/mL) within 48 hr. This result is mainly attributed to the fact that sulfhydryl-disulfide interchange leads the excessive aggregate of MP at the oil-water interface. PRACTICAL APPLICATION: Myofibrillar protein-olive oil emulsions (oil-in-water) may be used to deliver nutrients into food products. In this study, myofibrillar protein-olive oil emulsions stabilized with the optimizing emulsification conditions. This study may have important implications to produce food-grade myofibrillar protein-olive oil emulsions to deliver nutrients.
Collapse
Affiliation(s)
- Ruren Li
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Qing He
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Liangyan Rong
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Yanting Lin
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Na Jia
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Junhua Shao
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai Univ., Jinzhou, 121013, China
| |
Collapse
|
2
|
Berton-Carabin CC, Sagis L, Schroën K. Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions. Annu Rev Food Sci Technol 2018; 9:551-587. [DOI: 10.1146/annurev-food-030117-012405] [Citation(s) in RCA: 104] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Leonard Sagis
- Physics and Physical Chemistry of Foods, Wageningen University, 6708 WG Wageningen, The Netherlands
| | - Karin Schroën
- Food Process Engineering Group, Wageningen University, 6708 WG Wageningen, The Netherlands
| |
Collapse
|
4
|
Roos YH, Fryer PJ, Knorr D, Schuchmann HP, Schroën K, Schutyser MAI, Trystram G, Windhab EJ. Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9125-z] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|