1
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Wang Y, Cui X, Li Y, Wang S, Yan G, Zhang L, Li Y. Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion. Foods 2023; 12:foods12101976. [PMID: 37238793 DOI: 10.3390/foods12101976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/05/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion were enhanced as the pH value increased from 6.5 to 7.0 and were optimal within the pH of 6.8~7.0, while the concentration of free calcium ions (Ca2+) was 2.94~3.22 mM. With the pH subsequently fixed at 6.8 and 7.0, when the addition of CaCl2 was increased to 2.00 mM (free Ca2+ strength > 4.11 mM), stability and aeration characteristics reduced significantly, including the flocculation of fat globules, an increase in particle size, and a decrease in the zeta potential and viscosity of the O/W emulsion, all leading to an increase in interfacial protein mass and decreased overrun and foam firmness. Overall, the results indicated that pH changes and CaCl2 addition significantly influenced the stability and aeration characteristics of dairy emulsions, by influencing free Ca2+ strength, which is an important factor in determining the quality of dairy emulsions.
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Affiliation(s)
- Yunna Wang
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xin Cui
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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2
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Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09751-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Sharma M, Mann B, Pothuraju R, Sharma R, Kumar R. Physico-chemical characterization of ultrasound assisted clove oil-loaded nanoemulsion: As enhanced antimicrobial potential. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2022; 34:e00720. [PMID: 35686016 PMCID: PMC9171427 DOI: 10.1016/j.btre.2022.e00720] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 02/27/2022] [Accepted: 03/12/2022] [Indexed: 11/30/2022]
Abstract
Clove oil has a high eugenol content, making it an effective antimicrobial essential oil; nevertheless, its low water solubility, high volatility, and organoleptic qualities limit its use in food systems. As a result, we created an antibacterial system using clove oil-in-water nanoemulsion. Clove oil nanoemulsions were produced using whey protein concentrate (0.1-1%) as an emulsifier by ultrasonication and various physico-chemical characteristics (stability, particle size, zeta-potential, and poly dispersity index) were investigated. Mean particle size, zeta potential and polydispersity index of the most stable nanoemulsion were 279.0 ± 8.43 nm, -34.5 ± 0.12 mV, and 0.179 ± 0.012, respectively. Most stable nanoemulsion was fairly stable at different processing parameters such as various pH (3.0 - 7.0), temperature ranges (63 - 121 °C), and ionic strengths (0.1 - 1.0 M NaCl). Finally, antimicrobial activities, such as minimum inhibitory concentration was found with 50 µL, whereas minimum bactericidal concentration was observed to be 90 µL after 8 h contact time, against E. coli and B. subtilis strains.
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Affiliation(s)
- Minaxi Sharma
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Bimlesh Mann
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Ramesh Pothuraju
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Rajan Sharma
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Rajesh Kumar
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
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4
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Barone G, O'Regan J, Kelly AL, O'Mahony JA. Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review. Compr Rev Food Sci Food Saf 2022; 21:1254-1274. [DOI: 10.1111/1541-4337.12884] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 11/20/2021] [Accepted: 11/30/2021] [Indexed: 01/29/2023]
Affiliation(s)
- Giovanni Barone
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jonathan O'Regan
- Nestlé Development Centre Nutrition Wyeth Nutritionals Ireland Askeaton Limerick Ireland
| | - Alan L. Kelly
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - James A. O'Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
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5
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Du Q, Ji X, Lyu F, Liu J, Ding Y. Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106583] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger. Foods 2021; 10:foods10020259. [PMID: 33513744 PMCID: PMC7912470 DOI: 10.3390/foods10020259] [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: 12/09/2020] [Revised: 01/22/2021] [Accepted: 01/24/2021] [Indexed: 11/16/2022] Open
Abstract
Fouling of plate heat exchangers (PHEs) is a recurring problem when pasteurizing whey protein solutions. As Ca2+ is involved in denaturation/aggregation mechanisms of whey proteins, the use of calcium chelators seems to be a way to reduce the fouling of PHEs. Unfortunately, in depth studies investigating the changes of the whey protein fouling mechanism in the presence of calcium chelators are scarce. To improve our knowledge, reconstituted whey protein isolate (WPI) solutions were prepared with increasing amounts of phosphate, expressed in phosphorus (P). The fouling experiments were performed on a pilot-scale PHE, while monitoring the evolution of the pressure drop and heat transfer coefficient. The final deposit mass distribution and structure of the fouling layers were investigated, as well as the whey protein denaturation kinetics. Results suggest the existence of two different fouling mechanisms taking place, depending on the added P concentration in WPI solutions. For added P concentrations lower or equal to 20 mg/L, a spongy fouling layer consists of unfolded protein strands bound by available Ca2+. When the added P concentration is higher than 20 mg/L, a heterogeneously distributed fouling layer formed of calcium phosphate clusters covered by proteins in an arborescence structure is observed.
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7
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Ding J, Xu Z, Qi B, Liu Z, Yu L, Yan Z, Jiang L, Sui X. Thermally treated soya bean oleosomes: the changes in their stability and associated proteins. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14266] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jian Ding
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Zejian Xu
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Baokun Qi
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Zongzhong Liu
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Liangli Yu
- Department of Nutrition and Food Science University of Maryland College Park MD20742USA
| | - Zhang Yan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing100048China
- College of Horticulture and Landscape Architecture Northeast Agricultural University Harbin 150030 China
| | - Lianzhou Jiang
- College of Food Science Northeast Agricultural University Harbin150030China
- National Research Center of Soybean Engineering and Technology Harbin150030China
| | - Xiaonan Sui
- College of Food Science Northeast Agricultural University Harbin150030China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing100048China
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8
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Feng W, Wang R, Chen Z, Wang T. Inhibition of aggregation of physically modified rice proteins by isoconcentration of l-Arg and l-Glu. Int J Biol Macromol 2019; 127:693-700. [DOI: 10.1016/j.ijbiomac.2018.09.112] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 09/17/2018] [Accepted: 09/19/2018] [Indexed: 10/28/2022]
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9
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Hebishy E, Joubran Y, Murphy E, O'Mahony JA. Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Keshavarz B, Jiang X, Hsieh YHP, Rao Q. Matrix effect on food allergen detection – A case study of fish parvalbumin. Food Chem 2019; 274:526-534. [DOI: 10.1016/j.foodchem.2018.08.138] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/23/2018] [Accepted: 08/30/2018] [Indexed: 11/24/2022]
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11
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Ha HK, Lee MR, Lee WJ. Bioaccessibility of β-Lactoglobulin Nanoemulsions Containing Coenzyme Q 10: Impact of Droplet Size on the Bioaccessibility of Coenzyme Q 10. Korean J Food Sci Anim Resour 2018; 38:1294-1304. [PMID: 30675122 PMCID: PMC6335127 DOI: 10.5851/kosfa.2018.e65] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 12/11/2018] [Accepted: 12/12/2018] [Indexed: 12/13/2022] Open
Abstract
The aims of this research were to examine the effect of heating temperature (65, 75, and 85℃) and CaCl2 concentration level (3, 4, and 5 mM) on the physicochemical properties of β-lactoglobulin (β-lg) nanoemulsions (NEs) and to study how the droplet size of NEs affects the bioaccessibility (BA) of coenzyme Q10 (CoQ10). The droplet size of NEs and BA of CoQ10 was assessed by particle size analyzer and UV-Vis spectrophotometer, respectively. An increase in heating temperature and CaCl2 concentration level resulted in a significant (p<0.05) increase in the droplet size of NEs while there were no significant differences in polydispersity index and zeta-potential of NEs. When NEs containing CoQ10 were incubated in simulated small intestinal phases, an increase in the droplet size and polydispersity index of NEs was observed. This indicated that NEs were not stable in small intestine and digestion of NEs occurred. As heating temperature and CaCl2 concentration level were decreased, a significant (p<0.05) increase in BA of CoQ10 was observed. There was a significant (p<0.05) increase in BA of CoQ10 with a decrease in the droplet size of NEs. In conclusion, heating temperature and CaCl2 concentration level were key-parameters affecting the initial droplet size of NEs and BA of CoQ10 was negatively correlated with initial droplet size of NEs.
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Affiliation(s)
- Ho-Kyung Ha
- Department of Animal Science and Technology,
Sunchon National University, Suncheon
57922, Korea
| | - Mee-Ryung Lee
- Department of Food and Nutrition, Daegu
University, Gyeongsan 38453, Korea
| | - Won-Jae Lee
- Department of Animal Bioscience (Institute of Agriculture
and Life Science), Gyeongsang National University,
Jinju 52828, Korea
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12
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Dridi W, Harscoat-Schiavo C, Monteil J, Faure C, Leal-Calderon F. Monodisperse Oil-in-Water Emulsions Stabilized by Proteins: How To Master the Average Droplet Size and Stability, While Minimizing the Amount of Proteins. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:9228-9237. [PMID: 29993253 DOI: 10.1021/acs.langmuir.8b02029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Hexadecane-in-water emulsions were fabricated by means of a microfluidizer using two types of protein stabilizers, sodium caseinate (NaCAS) and β-lactoglobulin (BLG). A study of the dependence of the mean droplet diameter and protein coverage on protein concentration was performed. At low protein concentrations, the emulsions were monodispersed and their mean droplet size was governed by the so-called limited-coalescence process. In this regime, the interfacial coverage was constant and was deduced from the linear evolution of the total interfacial area as a function of the amount of adsorbed proteins. In emulsions based on NaCAS, almost all of the initial protein contents were adsorbed at the interfaces. Emulsions formulated at very low protein content underwent unlimited coalescence after prolonged storage or when submitted to centrifugation. Additional NaCAS was incorporated in the continuous phase, right after the emulsification process, as a means of ensuring kinetic stability. The interfacial coverage increased after protein addition. Other strategies including acidification and salt addition were also probed to gain stability. Instead, in emulsions based on BLG, only partial adsorption of the initial protein content was observed. The corresponding emulsions remained kinetically stable against coalescence, and no further addition of protein was required after emulsification. Our approach allows to obtain monodisperse, kinetically stable emulsions and to master their average droplet size, while minimizing the amount of proteins.
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Affiliation(s)
- Wafa Dridi
- Univ. Bordeaux, CBMN, UMR 5248 , 33600 Pessac , France
- CNRS, CBMN, UMR 5248 , 33600 Pessac , France
- Bordeaux INP, CBMN, UMR 5248 , 33600 Pessac , France
| | - Christelle Harscoat-Schiavo
- Univ. Bordeaux, CBMN, UMR 5248 , 33600 Pessac , France
- CNRS, CBMN, UMR 5248 , 33600 Pessac , France
- Bordeaux INP, CBMN, UMR 5248 , 33600 Pessac , France
| | - Julien Monteil
- Univ. Bordeaux, CBMN, UMR 5248 , 33600 Pessac , France
- CNRS, CBMN, UMR 5248 , 33600 Pessac , France
- Bordeaux INP, CBMN, UMR 5248 , 33600 Pessac , France
| | - Chrystel Faure
- Univ. Bordeaux, CBMN, UMR 5248 , 33600 Pessac , France
- CNRS, CBMN, UMR 5248 , 33600 Pessac , France
- Bordeaux INP, CBMN, UMR 5248 , 33600 Pessac , France
| | - Fernando Leal-Calderon
- Univ. Bordeaux, CBMN, UMR 5248 , 33600 Pessac , France
- CNRS, CBMN, UMR 5248 , 33600 Pessac , France
- Bordeaux INP, CBMN, UMR 5248 , 33600 Pessac , France
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13
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Gomes D, Kalman RK, Pagels RK, Rodrigues MA, Roberts CJ. Parallel chromatography and in situ scattering to interrogate competing protein aggregation pathways. Protein Sci 2018; 27:1325-1333. [PMID: 29717515 PMCID: PMC6032348 DOI: 10.1002/pro.3435] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 02/06/2023]
Abstract
Protein aggregation can follow different pathways, and these can result in different net aggregation rates and kinetic profiles. α-chymotypsinogen A (aCgn) was used as a model system to quantitatively and qualitatively assess an approach that combines ex situ size-exclusion chromatography (SEC) with in situ laser scattering (LS) to monitor aggregation vs. time. Aggregation was monitored for a series of temperatures and initial dimer (ID) levels for starting conditions that were primarily (> 97%) monomer, and under initial-rate conditions (limited to low monomer conversion-less than 20% monomer mass loss), as these conditions are of most to interest to many pharmaceutical and biotechnology applications. SEC results show that modest decreases of ID levels can greatly reduce monomer loss rates, but do not affect the effective activation energy for aggregation. The normalized aggregation rates determined from LS were typically ∼ 1 order of magnitude higher than the corresponding rates from SEC. Furthermore, LS signals vs. time became variable and highly nonlinear with decreasing ID level, temperature, and/or total protein concentration. Temperature-cycling LS experiments showed this corresponded to conditions where dimer/oligomer "seeding" was suppressed, and high levels of reversible oligomers ("prenuclei") were formed prior to "nucleation" and growth of stable aggregates. In those conditions, aggregation rates inferred from LS and SEC are greatly different, as the techniques monitor different stages of the aggregation process. Overall, the results illustrate an approach for interrogating non-native protein aggregation pathways, and potential pitfalls if one relies on a single method to monitor aggregation-this holds more generally than the particular methods here.
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Affiliation(s)
- Diana Gomes
- Department of Chemical and Biomolecular EngineeringUniversity of DelawareNewarkDelaware
- Centro de Química Estrutural, Department of Chemical EngineeringInstituto Superior Técnico, Universidade de LisboaLisboaPortugal
| | - Rebecca K. Kalman
- Department of Chemical and Biomolecular EngineeringUniversity of DelawareNewarkDelaware
| | - Rebecca K. Pagels
- Department of Chemical and Biomolecular EngineeringUniversity of DelawareNewarkDelaware
| | - Miguel A. Rodrigues
- Centro de Química Estrutural, Department of Chemical EngineeringInstituto Superior Técnico, Universidade de LisboaLisboaPortugal
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14
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Kiokias S, Gordon MH, Oreopoulou V. Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions. Crit Rev Food Sci Nutr 2017; 57:549-558. [PMID: 25849994 DOI: 10.1080/10408398.2014.893503] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Because many common foods are emulsions (mayonnaise, coffee creamers, salad dressing, etc.), a better understanding of lipid oxidation mechanisms in these systems is crucial for the formulation, production, and storage of the relevant consumer products. A research body has focused on the microstructural and oxidative stability of protein-stabilized oil-in-water emulsions that are structurally similar to innovative products that have been recently developed by the food industry (e.g., non-dairy creams, vegetable fat spreads, etc.) This review presents recent findings about the factors that determine the development of lipid oxidation in emulsions where proteins constitute the stabilizing interface. Emphasis is given to "endogenous" factors, such as those of compositional (e.g., protein/lipid phases, pH, presence of transition metals) or processing (e.g., temperature, droplet size) nature. Improved knowledge of the conditions that favor the oxidative protection of protein in emulsions can lead to their optimized use as food ingredients and thereby improve the organoleptic and nutritional value of the related products.
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Affiliation(s)
- Sotirios Kiokias
- a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
| | - Michael H Gordon
- b Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading , Reading , UK
| | - Vassiliki Oreopoulou
- a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
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15
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Liang Y, Matia-Merino L, Gillies G, Patel H, Ye A, Golding M. The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Liang Y, Wong SS, Pham SQ, Tan JJ. Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.024] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Long Z, Zhao M, Sun-Waterhouse D, Lin Q, Zhao Q. Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Sen Gupta S, Ghosh M. Synthesis, characterization, stability evaluation and release kinetics of fiber-encapsulated carotene nano-capsules. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0226151] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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19
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Kankanamge R, Jeewanthi C, Lee NK, Lee SK, Yoon YC, Paik HD. Physicochemical characterization of hydrolysates of whey protein concentrates for their use in nutritional beverages. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0171-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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20
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Liang Y, Matia-Merino L, Patel H, Ye A, Gillies G, Golding M. Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Wijayanti HB, Bansal N, Deeth HC. Stability of Whey Proteins during Thermal Processing: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12105] [Citation(s) in RCA: 215] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Heni B. Wijayanti
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
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22
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Ryan KN, Zhong Q, Foegeding EA. Use of whey protein soluble aggregates for thermal stability-a hypothesis paper. J Food Sci 2014; 78:R1105-15. [PMID: 23957418 DOI: 10.1111/1750-3841.12207] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Accepted: 06/05/2013] [Indexed: 11/27/2022]
Abstract
Forming whey proteins into soluble aggregates is a modification shown to improve or expand the applications in foaming, emulsification, gelation, film-formation, and encapsulation. Whey protein soluble aggregates are defined as aggregates that are intermediates between monomer proteins and an insoluble gel network or precipitate. The conditions under which whey proteins denature and aggregate have been extensively studied and can be used as guiding principles of producing soluble aggregates. These conditions are reviewed for pH, ion type and concentration, cosolutes, and protein concentration, along with heating temperature and duration. Combinations of these conditions can be used to design soluble aggregates with desired physicochemical properties including surface charge, surface hydrophobicity, size, and shape. These properties in turn can be used to obtain target macroscopic properties, such as viscosity, clarity, and stability, of the final product. A proposed approach to designing soluble aggregates with improved thermal stability for beverage applications is presented.
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Affiliation(s)
- Kelsey N Ryan
- Donald Danforth Plant Science Center, Washington Univ. School of Medicine, St. Louis, MO 63110, USA
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23
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Liang Y, Patel H, Matia-Merino L, Ye A, Golding M. Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.03.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Zeeb B, Zhang H, Gibis M, Fischer L, Weiss J. Influence of buffer on the preparation of multilayered oil-in-water emulsions stabilized by proteins and polysaccharides. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Lee MR, Choi HN, Ha HK, Lee WJ. Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q10: Impact of Heat Treatment and Alginate Concentrate. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.1.67] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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In vitro study of anti-oxidative effects of β-carotene and α-lipoic acid for nanocapsulated lipids. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.05.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Arunachalam K, Saravanan S, Parimelazhagan T. Nutritional analysis and antioxidant activity of palmyrah (Borassus flabellifer L.) seed embryo for potential use as food source. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0020-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Sun C, Gunasekaran S. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment. J Food Sci 2010; 75:C1-8. [PMID: 20492138 DOI: 10.1111/j.1750-3841.2009.01387.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Menhaden oil-in-water emulsions (20%, v/v) were stabilized by 2 wt% whey protein isolate (WPI) with 0.2 wt% xanthan gum (XG) in the presence of 10 mM CaCl(2) and 200 microM EDTA at pH 7. Droplet size, lipid oxidation, and rheological properties of the emulsions were investigated as a function of heating temperature and time. During heating, droplet size reached a maximum at 70 degrees C and then decreased at 90 degrees C, which can be attributed to both heating effect on increased hydrophobic attractions and the influence of CaCl(2) on decreased electrostatic repulsions. Combination of effects of EDTA and heat treatment contributed to oxidative stability of the heated emulsions. The rheological data indicate that the WPI/XG-stabilized emulsions undergo a state transition from being viscous like to an elastic like upon substantial thermal treatment. Heating below 70 degrees C or for less than 10 min at 70 degrees C favors droplet aggregation while heating at 90 degrees C or for 15 min or longer at 70 degrees C facilitates WPI adsorption and rearrangement. WPI adsorption leads to the formation of protein network around the droplet surface, which promotes oxidative stability of menhaden oil. Heating also aggravates thermodynamic incompatibility between XG and WPI, which contributes to droplet aggregation and the accumulation of more WPI around the droplet surfaces as well.
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Affiliation(s)
- Changhui Sun
- Food & Bioprocess Engineering Laboratory, Biological Systems Engineering Dept., Univ. of Wisconsin-Madison, Madison, WI 53706, USA
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Raikos V. Effect of heat treatment on milk protein functionality at emulsion interfaces. A review. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.10.014] [Citation(s) in RCA: 156] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Bernat X, Piacentini E, Bazzarelli F, Bengoa C, Fabregat A, Drioli E, Font J, Giorno L. Ferrous Ion Effects on the Stability and Properties of Oil-in-Water Emulsions Formulated by Membrane Emulsification. Ind Eng Chem Res 2010. [DOI: 10.1021/ie901491k] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xavier Bernat
- Institute on Membrane Technology, CNR-ITM, University of Calabria, Via P. Bucci, 17 C, 87036 Rende (CS), Italy, Departament d’Enginyeria Química, Escola Tècnica Superior d’Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Catalonia, Spain, and Department of Chemical Engineering and Materials, University of Calabria, Via P., Bucci 42/A, 87030 Rende (CS), Italy
| | - Emma Piacentini
- Institute on Membrane Technology, CNR-ITM, University of Calabria, Via P. Bucci, 17 C, 87036 Rende (CS), Italy, Departament d’Enginyeria Química, Escola Tècnica Superior d’Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Catalonia, Spain, and Department of Chemical Engineering and Materials, University of Calabria, Via P., Bucci 42/A, 87030 Rende (CS), Italy
| | - Fabio Bazzarelli
- Institute on Membrane Technology, CNR-ITM, University of Calabria, Via P. Bucci, 17 C, 87036 Rende (CS), Italy, Departament d’Enginyeria Química, Escola Tècnica Superior d’Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Catalonia, Spain, and Department of Chemical Engineering and Materials, University of Calabria, Via P., Bucci 42/A, 87030 Rende (CS), Italy
| | - Christophe Bengoa
- Institute on Membrane Technology, CNR-ITM, University of Calabria, Via P. Bucci, 17 C, 87036 Rende (CS), Italy, Departament d’Enginyeria Química, Escola Tècnica Superior d’Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Catalonia, Spain, and Department of Chemical Engineering and Materials, University of Calabria, Via P., Bucci 42/A, 87030 Rende (CS), Italy
| | - Azael Fabregat
- Institute on Membrane Technology, CNR-ITM, University of Calabria, Via P. Bucci, 17 C, 87036 Rende (CS), Italy, Departament d’Enginyeria Química, Escola Tècnica Superior d’Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Catalonia, Spain, and Department of Chemical Engineering and Materials, University of Calabria, Via P., Bucci 42/A, 87030 Rende (CS), Italy
| | - Enrico Drioli
- Institute on Membrane Technology, CNR-ITM, University of Calabria, Via P. Bucci, 17 C, 87036 Rende (CS), Italy, Departament d’Enginyeria Química, Escola Tècnica Superior d’Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Catalonia, Spain, and Department of Chemical Engineering and Materials, University of Calabria, Via P., Bucci 42/A, 87030 Rende (CS), Italy
| | - Josep Font
- Institute on Membrane Technology, CNR-ITM, University of Calabria, Via P. Bucci, 17 C, 87036 Rende (CS), Italy, Departament d’Enginyeria Química, Escola Tècnica Superior d’Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Catalonia, Spain, and Department of Chemical Engineering and Materials, University of Calabria, Via P., Bucci 42/A, 87030 Rende (CS), Italy
| | - Lidietta Giorno
- Institute on Membrane Technology, CNR-ITM, University of Calabria, Via P. Bucci, 17 C, 87036 Rende (CS), Italy, Departament d’Enginyeria Química, Escola Tècnica Superior d’Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Catalonia, Spain, and Department of Chemical Engineering and Materials, University of Calabria, Via P., Bucci 42/A, 87030 Rende (CS), Italy
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Evaluation of antioxidant activity of the polysaccharides extracted from Lycium barbarum fruits in vitro. Eur Polym J 2007. [DOI: 10.1016/j.eurpolymj.2006.10.025] [Citation(s) in RCA: 135] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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