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Xu H, Fan Q, Huang M, Cui L, Gao Z, Liu L, Chen Y, Jin J, Jin Q, Wang X. Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions. Int J Biol Macromol 2023; 253:127561. [PMID: 37865364 DOI: 10.1016/j.ijbiomac.2023.127561] [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: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
In the present study, carrageenan (CG) was combined with sodium alginate (SA), gum arabic (GA), and locust bean gum (LBG) to obtain four gum combinations (CG, CG + SA, CG + GA, and CG + LBG). The effects of different combinations on rheological properties and quiescent stabilities of PCEs were systematically investigated through characterization of fresh emulsion related parameters (rheological properties, forces between proteins, zeta potentials, surface tensions, interfacial adsorption properties, and multiple light scattering) and storage related parameters (visual appearance, creaming index, viscosities, particle sizes, and microscopic morphology). Rheological results indicated that CG PCEs had the highest apparent viscosities of 7.77-41.91 Pa·s at 0.01 s-1, followed by CG + SA PCEs (2.35-30.62 Pa·s), CG + GA PCEs (2.37-21.16 Pa·s), and CG + LBG PCEs (2.06-19.93 Pa·s). At low thickener concentration (0.02 %), CG PCE exhibited weak gel structure due to higher G' than G″ at all frequencies, while CG + SA, CG + GA, and CG + LBG PCEs had entangled network due to intersection between G' and G″. After three months of storage, CG + SA PCEs showed the lowest creaming index values (11.47-17.75 %), which were significantly lower than CG PCEs (15.35-20.85 %), CG + GA PCEs (15.97-24.42 %), and CG + LBG PCEs (17.13-21.71 %). Meanwhile, all the samples except for 0.02 % CG + SA PCE completely lost fluidity, and their viscosities were above 14,000 mPa·s. It was further found that CG stabilized emulsions showed severe droplet flocculation induced by hydrophobic interactions among adsorbed proteins. Combination of CG with SA, GA, and LBG, especially CG + SA, formed strong network structure and reduced contribution of hydrophobic interactions, which effectively inhibited flocculation of fat droplets, thereby improving rheological properties and storage stabilities of PCEs.
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Affiliation(s)
- Hua Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qinyuan Fan
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingcui Huang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Limin Cui
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China
| | - Ziwei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Longfei Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuhang Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jun Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Han W, Chai X, Zaaboul F, Sun Y, Tan CP, Liu Y. Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion. Food Chem 2023; 427:136656. [PMID: 37393637 DOI: 10.1016/j.foodchem.2023.136656] [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: 12/04/2022] [Revised: 06/08/2023] [Accepted: 06/16/2023] [Indexed: 07/04/2023]
Abstract
The effect of different types of monoglycerides, including monopalmitin, capryl monoglyceride (GMB), and succinylated monoglyceride (GMSA) in combination with palm kernel stearin (PKS) and beeswax (BW), on the formation, crystal network structure, and partial coalescence properties of aerated emulsions (20 % w/w fat) was investigated. The stability of BW and PKS crystals with a 1 % concentration of GMSA and GMB, respectively, in the oil phase was lower than the other crystals. BW-GMSA and PKS-GMB crystals exhibited a lower crystallization rate, higher contact angles and no significant peak shift in the small-angle X-ray scattering results. The BW-GMSA and PKS-GMB emulsions had a lower nucleation rate in the bulk and a higher nucleation rate at the interface, resulting in a higher fraction of crystals adsorbed at the oil/water interface. This reduced the number of interfacial proteins and led to a high degree of partial coalescence and the formation of stable aerated networks.
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Affiliation(s)
- Wanjun Han
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Xiuhang Chai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Farah Zaaboul
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yanwen Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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3
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Wu S, Zhang Z, Liu C, Ma T. Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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Cai Y, Zeng D, Huang L, Zhao M, Zhao Q, Van der Meeren P. Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6707-6717. [PMID: 35620809 DOI: 10.1002/jsfa.12038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 04/13/2022] [Accepted: 05/26/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The interactions between various food colloids in different systems (e.g., dispersions, emulsions, creams) have a bearing on the processing and characteristics of food systems. Hydrophilic polysaccharides have been proven to have the potential to fabricate the above systems. In the present work, hydroxypropyl methylcellulose (HPMC) was partially replaced by the insoluble soybean fiber (ISF) extracted from defatted okara to prepare mixing dispersions, oil-in-water emulsions and whipped creams. RESULTS The presented work showed that as the proportion of ISF increased, the foaming properties of ISF/HPMC dispersions were enhanced, the absolute value of the ζ-potential and the particle size of the emulsions increased, while the heat stability and centrifugal stability first increased and then decreased. Upon whipping, the loss angle (tan δ) decreased first and then increased, while the overrun, foam stability and cream stability, as well as the elastic modulus (G'), presented the opposite trend. CONCLUSION These results indicated that an appropriate amount (40-60%) of ISF in the ISF/HPMC systems enhanced the foaming and emulsifying capacities of mixtures and the stability of the resultant emulsion; subsequently, the whipping performance and whipped cream network structure were strengthened, suggesting that ISF has great potential for application in whipped cream as a 'green' and safe food ingredient. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Di Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review. Int J Biol Macromol 2022; 222:2327-2340. [DOI: 10.1016/j.ijbiomac.2022.10.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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Liu Z, Cao Z, Zhao M, Zhang H, Wang J, Sun B. Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107520] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Seo CW, Oh NS. Functional application of Maillard conjugate derived from a κ-carrageenan/milk protein isolate mixture as a stabilizer in ice cream. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Dallagi H, Aloui F, Bouvier L, Wauquier L, Benezech T. Numerical and experimental investigations into the rheological behaviour of wet foam flowing under a fence. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.12.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Su C, Li Y, Zhu J, Gao Y, Li Q, Du S, Yu X. Effect of flaxseed gum on the brittleness of oleogels based on candelilla wax. RSC Adv 2022; 12:30734-30741. [PMID: 36349152 PMCID: PMC9606731 DOI: 10.1039/d2ra04341f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022] Open
Abstract
The present study aimed to decrease the brittleness of flaxseed oleogels based on candelilla wax (CLW) in combination with flaxseed gum (FG). Effects of flaxseed gum concentrations (0–0.4%) on the characteristics of flaxseed oleogels including oil binding capacity, textural, thermal, and rheological properties, and crystal polymorphisms were investigated. Higher concentrations (≥0.2%) of FG significantly decreased the textural parameters (e.g., hardness, fracturability) of oleogels (p < 0.05), suggesting that FG could decrease brittleness. Rheological results indicated that all flaxseed oleogels exhibited solid-like characteristics because the elastic modulus was larger than the viscous modulus. The elastic modulus of flaxseed oleogels presented a maximum value at 0.1% gum concentration. Any increase in gum concentration beyond this concentration decreased the elastic modulus. Increasing FG concentration up to 0.4% decreased the enthalpy of flaxseed oleogels during the melting process. The β′-polymorphic form is an orthorhombic perpendicular (O⊥) subcell structure. Similar β′ crystal forms were observed among flaxseed oleogels, indicating that FG did not affect them negatively. The study showed that the physical properties of flaxseed oleogels based on CLW could be significantly changed by FG addition. These results provided a deeper comprehension of the novel system, which should be considered a new way to obtain healthy fats with better plasticity for food applications. Oleogels using candelilla wax as a gelling agent and flaxseed gum as a structural modifier: preparation and characterization.![]()
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Affiliation(s)
- Caihong Su
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Yancai Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Jiabin Zhu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Shuangkui Du
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
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Xu H, Yang L, Chen Y, Shi L, Zhang J, Jin J, Wei W, Jin Q, Wang X. WITHDRAWN: Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Athari B, Nasirpour A, Saeidy S, Esehaghbeygi A. Physicochemical properties of whipped cream stabilized with electrohydrodynamic modified cellulose. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15688] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Babak Athari
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Sima Saeidy
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Ali Esehaghbeygi
- Department of Farm Machinery, College of Agriculture Isfahan University of Technology Isfahan Iran
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12
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The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110257] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Liu C, Zheng Z, Xi C, Liu Y. Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsions. J Colloid Interface Sci 2020; 587:417-428. [PMID: 33370663 DOI: 10.1016/j.jcis.2020.12.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 09/28/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Lipid crystallization in O/W emulsions is essential to control the release of nutrients and to food structuring. While few information is involved in adjusting and controlling the performance of emulsions by adjusting oil phase crystallization behavior. We herein developed a novel strategy for designing lipid crystallization inside oil droplets by natural waxes to modify the O/W emulsion properties. Natural waxes, the bio-based and sustainable materials, displayed a high efficiency in modifying the crystallization behavior, droplet surface and shape, as well as the overall performance of emulsions. Specifically, waxes induced the formation of a new hydrocarbon chain distances of 3.70 and 4.15 Å and slightly decreased the lamellar distance (d001) of the single crystallites, thus forming the large and rigid crystals in droplets. Interestingly, these large and rigid crystals in droplets tended to penetrate the interface film, forming the crystal bumps on the droplet surface and facilitating non-spherical shape transformation. The presence of rice bran wax (RW) and carnauba wax (CW) induced the droplet shape into ellipsoid and polyhedron shape, respectively. Furthermore, the uneven interface and non-spherical shape transformation promoted the crystalline droplet-droplet interaction, fabricating a three-dimensional network structure in O/W emulsions. Finally, both linear and nonlinear rheology strongly supported that waxes enhanced the crystalline droplet-droplet interaction and strengthened the network in O/W emulsions. Our findings give a clear insight into the effects of adding natural waxes into oil phase on the crystalline and physical behavior of emulsions, which provides a direction for the design and control of emulsion performance.
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Affiliation(s)
- Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chang Xi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Liu C, Zheng Z, Shi Y, Zhang Y, Liu Y. Development of low-oil emulsion gel by solidifying oil droplets: Roles of internal beeswax concentration. Food Chem 2020; 345:128811. [PMID: 33321346 DOI: 10.1016/j.foodchem.2020.128811] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 11/18/2020] [Accepted: 12/02/2020] [Indexed: 12/18/2022]
Abstract
There is increasing interest in the development of low-oil emulsion gels, but little is known about fabrication of low-oil emulsion gels by adjusting oil phase. Here, we reported a facile strategy to produce an ultrastable (at least 6 months) low-oil (25% oil) emulsion gels by solidifying the oil phase. The formation and stabilization mechanisms were explored. Beeswax (BW) encased liquid oil within the crystal network, forming solidified droplets. These solidified droplets promoted droplet-droplet interaction and tended to form network, further promoting gelling. Both linear and nonlinear rheology strongly supported the fact that BW enhanced the interaction of solidified droplets and strengthened the gel structure. Finally, we utilized low-oil emulsion gels as a delivery system of curcumin. The storage stabilities of curcumin at 4 and 20 °C were improved with 1, 3 and 5 wt% BW concentrations. This strategy greatly enriches emulsion gel formulations and their applications in foods.
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Affiliation(s)
- Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yifei Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yan Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Physicochemical properties and surface activity characterization of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00593-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Falahati MT, Ghoreishi SM. Preparation of Balangu (Lallemantia royleana) seed mucilage aerogels loaded with paracetamol: Evaluation of drug loading via response surface methodology. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.04.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Sardarodiyan M, Arianfar A, Mohamadi San A, Naji-Tabasi S. INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i2.1398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In this study, the influence of molecular weight (MW) was measured on functional characteristics of Balangu seed (Lallemantia royleana) gum (BSG) fractions. Firstly, BSG fractionated by precipitation method using ethanol basis on MW. Two fractions called precipitate (PER) Balangu and supernatant (SUPER) Balangu were obtained as the highest and lowest MW fractions, respectively. Then the physicochemical properties (uronic acid, protein and molecular weight) were investigated for BSG and fractions. Moreover, the rheological characteristics of BSG and fractions emulsions were determined. The results showed, the value of MW for Balangu, PER-Balangu and SUPER-BSG were 3120 kDa, 6130 kDa and 2050 kDa, respectively. All the emulsions established shear-thinning behavior (1%, w/w). SUPER- Balangu was obtained lower storage moduli (G') and loss moduli (G''), which showed as the best uniform emulsion. The present of high uronic acid content (20.35%) and protein content (10.8%) of SUPER-Balangu led its increase emulsifying activity. PER-Balangu emulsion contains more poly-dispersed oil droplets with larger size which may be due to low protein content (6.03%). According to the results the most uniform emulsion related to SUPER-Balangu which can be a replacement for some of the plant hydrocolloids used in food products.
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