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Li H, Liu M, Han S, Hua S, Zhang H, Wang J, Xia N, Liu Y, Meng D. Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation. Int J Biol Macromol 2024; 264:130672. [PMID: 38462095 DOI: 10.1016/j.ijbiomac.2024.130672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 03/02/2024] [Accepted: 03/04/2024] [Indexed: 03/12/2024]
Abstract
The long-term application of plant essential oils in food preservation coatings is limited by their poor water solubility and high volatility, despite their recognized synergistic antimicrobial effects in postharvest fruit preservation. To overcome these limitations, a Pickering emulsion loaded with thyme essential oil (TEO) was developed by utilizing hydrogen bonding and electrostatic interactions to induce cross-linking of chitosan particles. This novel emulsion was subsequently applied in the postharvest storage of strawberries. The shear-thinning behavior (flow index <1) and elastic gel-like characteristics of the emulsion made it highly suitable for spray application. Regarding TEO release, the headspace concentration of TEO increased from 0.21 g/L for pure TEO to 1.86 g/L after two instances of gas release due to the stabilizing effect of the chitosan particles at the oil-water interface. Notably, no phase separation was observed during the 10-day storage of the emulsion. Consequently, the emulsion was successfully employed for the postharvest storage of strawberries, effectively preventing undesirable phenomena such as weight loss, a decrease in firmness, an increase in pH, and microbial growth. In conclusion, the developed Pickering emulsion coating exhibits significant potential for fruit preservation applications, particularly for extending the shelf life of strawberries.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Siyao Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yujia Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Dekun Meng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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2
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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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3
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Guo L, Fan L, Liu Y, Li J. Strategies for improving loading of emulsion-based functional oil powder. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37724529 DOI: 10.1080/10408398.2023.2257325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Functional oil is type of oil that is beneficial to human health and has nutritional value, however, functional oils are rich in bioactive substances such as polyunsaturated fatty acids which are sensitive to environmental factors and are susceptible to oxidation or decomposition. Construction of emulsion-based oil powder is a promising approach for improving the stability and solubility of functional oils. However, the low effective loading of oil in powder is the main challenge limiting encapsulation technology. This manuscript focuses on reviewing the current research progress of emulsion-based functional oil powder construction and systematically summarizes the processing characteristics of emulsion-based oil powder with high payload and summarizing the strategies to enhance the payload of powder in term of emulsification and drying, respectively. The impact of emulsion formation on oil powder production is discussed from different characteristics of emulsions, including emulsion composition, emulsification methods and emulsion types. In addition, the current status of improving material loading performance by various modifications to the drying technology is discussed, including the addition of drying processing additives, changes in drying parameters and the effect of innovative technological means.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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4
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Bianchi JRDO, de la Torre LG, Costa ALR. Droplet-Based Microfluidics as a Platform to Design Food-Grade Delivery Systems Based on the Entrapped Compound Type. Foods 2023; 12:3385. [PMID: 37761094 PMCID: PMC10527709 DOI: 10.3390/foods12183385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Microfluidic technology has emerged as a powerful tool for several applications, including chemistry, physics, biology, and engineering. Due to the laminar regime, droplet-based microfluidics enable the development of diverse delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid microparticles, and giant liposomes. Additionally, by precisely manipulating fluids on the low-energy-demand micrometer scale, it becomes possible to control the size, shape, and dispersity of generated droplets, which makes microfluidic emulsification an excellent approach for tailoring delivery system properties based on the nature of the entrapped compounds. Thus, this review points out the most current advances in droplet-based microfluidic processes, which successfully use food-grade emulsions to develop simple and complex delivery systems. In this context, we summarized the principles of droplet-based microfluidics, introducing the most common microdevice geometries, the materials used in the manufacture, and the forces involved in the different droplet-generation processes into the microchannels. Subsequently, the encapsulated compound type, classified as lipophilic or hydrophilic functional compounds, was used as a starting point to present current advances in delivery systems using food-grade emulsions and their assembly using microfluidic technologies. Finally, we discuss the limitations and perspectives of scale-up in droplet-based microfluidic approaches, including the challenges that have limited the transition of microfluidic processes from the lab-scale to the industrial-scale.
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Affiliation(s)
- Jhonatan Rafael de Oliveira Bianchi
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
| | - Lucimara Gaziola de la Torre
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
| | - Ana Leticia Rodrigues Costa
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
- Institute of Exact and Technological Sciences, Federal University of Viçosa (UFV), Campus Florestal, Florestal 35690-000, Brazil
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5
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Gao A, Wu Y. Conformation-emulsification property relationship of partially depolymerized water soluble yellow mustard mucilage. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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6
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Yin X, Dong H, Cheng H, Ji C, Liang L. Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107308] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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7
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Droździel P, Vitenko T, Voroshchuk V, Narizhnyy S, Snizhko O. Discrete-Impulse Energy Supply in Milk and Dairy Product Processing. MATERIALS 2021; 14:ma14154181. [PMID: 34361374 PMCID: PMC8348585 DOI: 10.3390/ma14154181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/03/2021] [Accepted: 07/15/2021] [Indexed: 12/01/2022]
Abstract
The efficient use of supplied energy is the basis of the discrete-impulse energy supply (DIES) concept. In order to explore the possibility of using DIES to intensify the hydromechanical processes, the emulsification of milk fat (homogenization of milk, preparation of spreads) and, in particular, the processing of cream cheese masses, were studied. Whole non-homogenized milk, fat emulsions, and cream cheese mass were the object of investigation. To evaluate the efficiency of milk homogenization, the homogenization coefficient change was studied, which was determined by using the centrifugation method, as it is the most affordable and accurate one. To provide the proper dispersion of the milk emulsion, six treatment cycles must be carried out under the developed cavitation mode in a static-type apparatus, here resulting in a light grain-like consistency, and exhibiting the smell of pasteurized milk. The emulsions were evaluated according to the degree of destabilization, resistance and dispersion of the fat phase. On the basis of the obtained data with respect to the regularities of fat dispersion forming in the rotor-type apparatus, the proper parameters required to obtain technologically stable fat emulsion spreads, possessing a dispersion and stability similar to those of plain milk creams, were determined. It was determined that under the DIES, an active dynamic effect on the milk globules takes place. The rheological characteristics of cheese masses were evaluated on the basis of the effective change in viscosity. The effect of the mechanical treatment on the structure of the cheese masses was determined.
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Affiliation(s)
- Paweł Droździel
- Faculty of Mechanical Engineering, Lublin University of Technology, Nadbystrzycka Str. 36, 20-618 Lublin, Poland
- Correspondence:
| | - Tetiana Vitenko
- Department of Food Technology Equipment, Faculty of Engineering of Machines, Structures and Technologies, Ternopil Ivan Puluj National Technical University, 46001 Ternopil, Ukraine; (T.V.); (V.V.)
| | - Viktor Voroshchuk
- Department of Food Technology Equipment, Faculty of Engineering of Machines, Structures and Technologies, Ternopil Ivan Puluj National Technical University, 46001 Ternopil, Ukraine; (T.V.); (V.V.)
| | - Sergiy Narizhnyy
- Department of Food Technology and Technology Processing of Animal Products, Faculty of Biotechnological, Bila Tserkva National Agrarian University, 09117 Bila Tserkva, Ukraine;
| | - Olha Snizhko
- Department of Technologies of Meat, Fish and Marine Products, Faculty of Food Technologies and Quality Management of Products of Agricultural Products, National University of Life and Environmental Sciences of Ukraine, 03041 Kyiv, Ukraine;
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8
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Impact of Type of Sugar Beet Pectin-Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7. Foods 2021; 10:foods10030631. [PMID: 33802694 PMCID: PMC8002390 DOI: 10.3390/foods10030631] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/22/2021] [Accepted: 03/12/2021] [Indexed: 11/17/2022] Open
Abstract
Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.
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9
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Caballero S, Davidov-Pardo G. Comparison of legume and dairy proteins for the impact of Maillard conjugation on nanoemulsion formation, stability, and lutein color retention. Food Chem 2020; 338:128083. [PMID: 33091984 DOI: 10.1016/j.foodchem.2020.128083] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 09/02/2020] [Accepted: 09/11/2020] [Indexed: 11/24/2022]
Abstract
While dairy proteins have traditionally been used to stabilize nanoemulsions, there is a trend towards plant-based formulations. Additionally, both types of protein are poorly soluble near their isoelectric point. The main goals of this research were to develop and characterize Maillard conjugates from pea protein (PPI) or caseinate and dextran, and to evaluate the physical stability of nanoemulsions made with such emulsifiers at various ionic strengths, pH = 4.6, and temperatures during storage, as well as lutein color retention over storage. Protein conjugates formed nanoemulsions with diameters of 125 ± 12 nm (PDI = 0.13 ± 0.00) and 269 ± 36 nm (PDI = 0.76 ± 0.42) (pH = 7) for caseinate and PPI, respectively. Conjugation improved the physical stability (droplet size) of emulsions at the isoelectric point, during storage at 4-55 °C, and in ionic solutions. Lutein color degradation was better associated with particle size than conjugation and was lowest for PPI-stabilized emulsions. This study suggests that Maillard conjugation could improve PPI emulsification properties.
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Affiliation(s)
- Sarah Caballero
- Nutrition and Food Science Dept., California State Polytechnic University, Pomona, 3801 West Temple Ave, Pomona, CA 91768, USA
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Dept., California State Polytechnic University, Pomona, 3801 West Temple Ave, Pomona, CA 91768, USA.
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10
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Yang X, Li A, Li X, Sun L, Guo Y. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.020] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process. Food Res Int 2020; 128:108746. [DOI: 10.1016/j.foodres.2019.108746] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 10/01/2019] [Accepted: 10/04/2019] [Indexed: 11/19/2022]
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12
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Dickinson E. Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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13
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Lopes IS, Michelon M, Forster TC, Cunha RL, Picone CS. Effect of chitosan size on destabilization of oil/water emulsions stabilized by whey protein. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.04.072] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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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.
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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
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15
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Silva EK, Costa ALR, Gomes A, Bargas MA, Cunha RL, Meireles MAA. Coupling of high-intensity ultrasound and mechanical stirring for producing food emulsions at low-energy densities. ULTRASONICS SONOCHEMISTRY 2018; 47:114-121. [PMID: 29908600 DOI: 10.1016/j.ultsonch.2018.04.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 06/08/2023]
Abstract
In this study, coupling of ultrasound (US) device and rotor-stator (RS), operating at low-energy densities, was studied as an alternative process to individual US and RS to produce modified starch-stabilized oil-in-water emulsions, as well as its potential use to encapsulate eugenol. To this aim, a full factorial design was employed to evaluate the effects of the US nominal power (0, 360 and 720 W) and RS nominal power (0, 150 and 300 W) on the physical properties, encapsulation efficiency and kinetic stability of emulsions produced. Firstly, the action of modified starch and eugenol onto interface oil-water was evaluated. The emulsifier was rapidly adsorbed on the interface water-sunflower oil reducing the interfacial tension from 25 to 16 mN/m, while eugenol did not show surface activity. The increase of energy density, in general, resulted in droplet size reduction, indicating the relevant role of the forces involved in the droplet breakup on emulsion stability. Coupling was more efficient on the droplets breakup producing smaller droplet size with narrower size distribution. While the coupled system work during 5 min for an energy density of 583 J/mL, the corresponding emulsification time for operating singly US and RS were 7.09 min and 17.04 min, respectively. Therefore, the main advantage associate to coupled process is the reduction of processing time to produce an emulsion with better kinetic stability.
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Affiliation(s)
- Eric Keven Silva
- DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil.
| | - Ana Letícia Rodrigues Costa
- DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Andresa Gomes
- DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Matheus A Bargas
- DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Rosiane L Cunha
- DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - M Angela A Meireles
- DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
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16
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Costa ALR, Gomes A, Tibolla H, Menegalli FC, Cunha RL. Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes. Carbohydr Polym 2018; 194:122-131. [DOI: 10.1016/j.carbpol.2018.04.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 03/07/2018] [Accepted: 04/01/2018] [Indexed: 10/17/2022]
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17
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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
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