Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers

Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes

The kind of compounding emulsifier used and the amount of compounding have a significant impact on the emulsion's stability. In this study, the average particle size, Zeta potential, emulsification index, laser confocal microstructure, and rheological properties shows that the ratio of monoglyceride-xanthan gum and sucrose ester-xanthan gum could maintain the good stability of the emulsion in a certain range, and the monoglyceride and sucrose ester compounding could effectively improve the stability of the emulsion in a specific ratio (7:3). The results of fluorescence spectroscopy, Fourier transform infrared spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the simultaneous complexation of three substances was more likely to produce hydrophobic interactions with walnut proteins than the simultaneous complexation of two substances. Also confirmed were the hydrogen bonding connections between the proteins and the monoglyceride, sucrose ester, and xanthan gum. Monoglyceride and xanthan gum complexes were also found to stabilize more proteins.

Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk

BACKGROUND

Single emulsifiers have an effect on the stability of plant protein drinks, giving some improvement. Emulsifiers are more effective in maintaining emulsion stability when combined with polysaccharides such as xanthan gum. In this paper, we studied the food-grade emulsifier sucrose ester and measured the average particle size, polydispersity value, zeta potential, microrheological properties, microstructure and creaming index related to walnut protein emulsion by constructing a walnut protein emulsion simulation system. SDS-PAGE and low-field NMR were used to analyze the relative molecular masses of emulsions and the water distribution of emulsions, respectively, to further investigate the synergistic effects of sucrose esters and xanthan gum on the ease of emulsification and intrinsic mechanisms of different molecular weight proteins of walnut protein emulsions.

RESULTS

The results indicate that the synergistic effect of sucrose esters and xanthan gum was to stabilize emulsions better than single emulsifiers. Xanthan gum and protein may form protein-polysaccharide complexes, as well as the hydrophobic interaction between sucrose ester and xanthan gum. The properties of xanthan gum can improve the stability of the emulsion by affecting the mechanical properties of walnut protein emulsion, and the combination of sucrose ester and xanthan gum can better stabilize large protein molecules.

CONCLUSION

The results not only provide a theoretical basis for the stability of plant protein emulsion systems, but also provide technical support for the production and processing of large-molecule plant proteins into emulsions in this field for improving their stability, and also provide more possibilities for other types of emulsions. © 2023 Society of Chemical Industry.

Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals

Sucrose palmitate (P170) and sucrose laurate (L195) were used as emulsifiers to control the crystallization behavior of AMF and to stabilize W/O emulsions. In this study, the P170 promoted crystallization and led to strong fat crystal networks with smaller AMF crystals (60-80 μm) in emulsions, retaining flocculation. Water droplets were squeezed into irregular shapes between the strong network but the P170 formed an interface layer with better strength to resist the aggregation. Contrarily, the L195 inhibited crystallization and formed larger AMF spherulites (more than 100 μm) resulting in a low strength of fat crystal networks and unstable emulsions. Meanwhile, the water droplets were easily fixed on the surface of AMF crystals because of the existence of sucrose esters. Protruding crystals on the surface of larger spherulites could pierce the water-oil interface, leading to a greater coalescence and forming larger water droplets. Therefore, a weak crystal network could not prevent the sedimentation and phase separation caused by gravity.

High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate

High Internal Phase Emulsions (HIPEs) were stabilized by functionalized whey protein concentrate (WPC-80). Functionalization of WPC-80 was done by supercritical CO₂ assisted extrusion technology. HIPEs were formed by 80% oil and 1-4 wt% of control (untreated) whey protein concentrate, extruded/functionalized whey protein concentrates (f-WPC-80) at pH 3.0 and 5.4, and sodium caseinate (NaCas) separately and were characterized for their stability at two temperatures (25 and 40 °C) for 20 days. Results indicated that f-WPC-80-pH3.0 formed self-standing gels at 1 wt% concentrations which were more stable, without phase separation, than those stabilized by commercially used stabilizer NaCas and native c-WPC. At 4% concentration of f-WPC-80-pH3.0, the compressed droplets produced emulsions with self-standing and viscoelastic features. While control WPC-80, could not form stable HIPEs at any investigated concentrations. The reported high internal phase oil-in-water emulsions, offer a potential new system for delivery of nutritionally superior and clean-label products of commercial utility.

Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream

BACKGROUND

Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated.

RESULTS

The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure.

CONCLUSION

As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. © 2021 Society of Chemical Industry.

A novel strategy to fabricate stable oil foams with sucrose ester surfactant

HYPOTHESIS

Can a mixture of sucrose ester surfactant in vegetable oil be aerated to yield stable oleofoams? Is foaming achievable from one-phase molecular solutions and/or two-phase crystal dispersions? Does cooling a foam after formation induce surfactant crystallisation and enhance foam stability?

EXPERIMENTS

Concentrating on extra virgin olive oil, we first study the effect of aeration temperature and surfactant concentration on foamability and foam stability of mixtures cooled from a one-phase oil solution. Based on this, we introduce a strategy to increase foam stability by rapidly cooling foam prepared at high temperature which induces surfactant crystallisation in situ. Differential scanning calorimetry, X-ray diffraction, infra-red spectroscopy, surface tension and rheology are used to elucidate the mechanisms.

FINDINGS

Unlike previous reports, both foamability and foam stability decrease upon decreasing the aeration temperature into the two-phase region containing surfactant crystals. At high temperature in the one-phase region, substantial foaming is achieved (over-run 170%) within minutes of whipping but foams ultimately collapse within a week. We show that surfactant molecules are surface-active at high temperature and that hydrogen bonds form between surfactant and oil molecules. Cooling these foams substantially increases foam stability due to both interfacial and bulk surfactant crystallisation. The generic nature of our findings is demonstrated for a range of vegetable oil foams with a maximum over-run of 330% and the absence of drainage, coalescence and disproportionation being achievable.

Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems

The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health-promoting ingredient. The current study hypothesized that resveratrol can bind to caprine casein, which may result in the preservation of the biological properties of resveratrol. The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the rate of resveratrol degradation during processing/storage, resveratrol losses were determined by reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein (α_s1-I)/polysorbate-20 complex and caprine (α_s1-II)/polysorbate-20 complex, while there was less resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting that oxygen degradation was involved. The findings of this study are crucial for the food industry since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological properties of resveratrol.

Sucrose fatty acid esters: synthesis, emulsifying capacities, biological activities and structure-property profiles

The notable physical and chemical properties of sucrose fatty acid esters have prompted their use in the chemical industry, especially as surfactants, since 1939. Recently, their now well-recognized value as nutraceuticals and as additives in cosmetics has significantly increased demand for ready access to them. As such a review of current methods for the preparation of sucrose fatty acid esters by both chemical and enzymatic means is warranted and is presented here together with an account of the historical development of these compounds as surfactants (emulsifiers). The somewhat belated recognition of the antimicrobial, anticancer and insecticidal activities of sucrose esters is also discussed along with a commentary on their structure-property profiles.

Development of New Formula Microcapsules from Nutmeg Essential Oil Using Sucrose Esters and Magnesium Aluminometasilicate

Essential oils are volatile liquids which evaporate and lose their pharmacological effect when exposed to the environment. The aim of this study is to protect nutmeg essential oil from environmental factors by encapsulation (shell material, sodium alginate) and determine the influence of crosslinker concentration (2%, 5% calcium chloride), different emulsifiers (polysorbate 80, sucrose esters), and magnesium aluminometasilicate on microcapsule physical parameters, encapsulation efficiency (EE), swelling index (SI), and other parameters. Nutmeg essential oil (NEO)-loaded calcium alginate microcapsules were prepared by extrusion. The swelling test was performed with and without enzymes in simulated gastric, intestinal, and gastrointestinal media. This study shows that the crosslinker concentration has a significant influence on EE, with 2% calcium chloride solution being more effective than 5%, and capsules being softer with 2% crosslinker solution. Using sucrose esters, EE is higher when polysorbate 80 is used. The swelling index is nearly three times higher in an intestinal medium without enzymes than in the medium with pancreatin. Microcapsule physical parameters depend on the excipients: the hardest capsules were obtained with the biggest amount of sodium alginate; the largest with magnesium aluminometasilicate. Sucrose esters and magnesium aluminometasilicate are new materials used in extrusion.

Effects of soy protein composition in recombined soy-based cream on the stability and physical properties of whipping cream

BACKGROUND

Recombinant plant-based whipping cream (RSWC) has been widely studied in recent years. The present study investigated the effects of soybean protein and its hydrolysates on the stability and physical properties of the RSWC. The RSWC was made with 28% soybean oil bodies and 4% additional soy proteins or its hydrolysates. The proteins used were soy protein isolate, 7S, 11S, oil body protein, soybean proteins isolate hydrolyzed by pepsin (SPHPe) and soybean protein isolate hydrolyzed by papain (SPHPa).

RESULTS

RSWC made with SPHPa containing a large amount of small-molecule polypeptide had the lowest apparent viscosity, shortest whipping time, best overrun and worst whipping stability, whereas RSWC made with SPHPe containing the α, β subunit and small-molecule polypeptides exhibited the second highest overrun and best whipping stability. The partial coalescence of fat and confocal micrographs of cream emulsions suggested that oil body protein was displaced by the small peptides from the interface, which led to partial destabilization and sufficient coalescence of fat globules after aging and whipping.

CONCLUSION

Selectively hydrolyzed soy protein, such as SPHPe, can be used for the production of RSWC with sufficient overrun and whipping stability. This research is of great significance and opens a route to production of the recombinant plant-based cream in the future. © 2020 Society of Chemical Industry.

Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions

In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 MPa and 20 MPa) were examined. Homogenization at a high pressure resulted in a smaller droplet size and narrower droplet size distribution. The D[4,3] (volume-weighted mean) and D[3,2] (surface-weighted mean) values of the emulsions decreased with an increase in the SFAE concentration. The flow properties of the emulsions homogenized with SFAE showed shear-thinning (n=0.21-0.46) behavior. The apparent viscosity (ηa,10) and consistency index (K) of the homogenized emulsions were lower than those of the control sample that is non-homogenized and without SFAE, and decreased with an increase in SFAE concentration. The storage modulus (G') and loss modulus (G") of all emulsions homogenized with SFAE were also lower than those of the control sample. The stability of all emulsions with SFAE did not show any significant change for 30 d at 5°C. However, the emulsions stored at 40°C were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature (5°C).

Thyme oil nanoemulsions coemulsified by sodium caseinate and lecithin

Many nanoemulsions are currently formulated with synthetic surfactants. The objective of the present work was to study the possibility of blending sodium caseinate (NaCas) and lecithin to prepare transparent thyme oil nanoemulsions. Thyme oil was emulsified using NaCas and soy lecithin individually or in combination at neutral pH by shear homogenization. The surfactant combination improved the oil content in transparent/translucent nanoemulsions, from 1.0% to 2.5% w/v for 5% NaCas with and without 1% lecithin, respectively. Nanoemulsions prepared with the NaCas-lecithin blend had hydrodynamic diameters smaller than 100 nm and had significantly smaller and more narrowly distributed droplets than those prepared with NaCas or lecithin alone. Particle dimension and protein surface load data suggested the coadsorption of both surfactants on oil droplets. These characteristics of nanoemulsions minimized destabilization mechanisms of creaming, coalescence, and Ostwald ripening, as evidenced by no significant changes in appearance and particle dimension after 120-day storage at 21 °C.

High-Throughput Analysis of Sucrose Fatty Acid Esters by Supercritical Fluid Chromatography/Tandem Mass Spectrometry

Supercritical fluid chromatography (SFC) coupled with triple quadrupole mass spectrometry was applied to the profiling of sucrose fatty acid esters (SEs). The SFC conditions (column and modifier gradient) were optimized for the effective separation of SEs. In the column test, a silica gel reversed-phase column was selected. Then, the method was used for the detailed characterization of commercial SEs and the successful analysis of SEs containing different fatty acids. The present method allowed for fast and high-resolution separation of monoesters to tetra-esters within a shorter time (15 min) as compared to the conventional high-performance liquid chromatography. The applicability of our method for the analysis of SEs was thus demonstrated.

Food proteins: a review on their emulsifying properties using a structure-function approach

Proteins are of great interest due to their amphiphilic nature, which allows them to reduce the interfacial tension at the oil-water interface. The incorporation of proteins at the oil-water interface has allowed scientists to utilise them to form emulsions (O/W or W/O), which may be used in food formulations, drug and nutrient delivery. The systematic study of the proteins at the interface and the factors that affect their stability (i.e., conformation, pH, solvent conditions, and thermal treatment) has allowed for a broader use of these emulsions tailored for various applications. In this review, the factors affecting the stability of emulsions using food proteins will be discussed. The use of polysaccharides to complex with proteins will also be explored in relation to enhancing emulsion stability.

Investigation on in vitro dissolution rate enhancement of indomethacin by using a novel carrier sucrose fatty acid ester

BACKGROUND AND THE PURPOSE OF THE STUDY

The purpose of the present investigation was to characterize and evaluate solid dispersions (SD) of indomethacin by using a novel carrier sucrose fatty acid ester (SFE 1815) to increase its in vitro drug release and further formulating as a tablet.

METHODS

Indomethacin loaded SD were prepared by solvent evaporation and melt granulation technique using SFE 1815 as carrier in 1:0.25, 1:0.5 1:0.75 and 1:1 ratios of drug and carrier. Prepared SD and tablets were subjected to in vitro dissolution studies in 900 mL of pH 7.2 phosphate buffer using apparatus I at 100 rpm. The promising SD were further formulated as tablets using suitable diluent (DCL 21, Avicel PH 102 and pregelatinised starch) to attain the drug release similar to that of SD.. The obtained dissolution data was subjected to kinetic study by fitting the data into various model independent models like zero order, first order, Higuchi, Hixon-Crowell and Peppas equations. Drug and excipient compatibility studies were confirmed by fourier transform infrared spectroscopy, X-ray diffraction, differential scanning calorimetry and scanning electron microscopy.

RESULTS

The in vitro dissolution data exhibited superior release from formulation S(6) with 1:0.5 drug and carrier ratio using solvent evaporation technique than other SDs prepared at different ratio using solvent evaporation and melt granulation technique. The in vitro drug release was also superior to that of the physical mixtures prepared at same ratio and also superior to SD prepared using common carriers like polyvinyl pyrollidone and PEG 4000 by solvent evaporation technique. Tablets (T(8)) prepared with DCL21 as diluent exhibited superior release than the other tablets. The tablet formulation (T(8)) followed first order release with Non-Fickian release.

CONCLUSION

SFE 1815 a novel third generation carrier can be used for the preparation of SD for the enhancement of in vitro drug release of indomethacin an insoluble drug belonging to BCS class II.

Sucrose esters with various hydrophilic-lipophilic properties: novel controlled release agents for oral drug delivery matrix tablets prepared by direct compaction

Sucrose esters (SE) are esters of sucrose and fatty acids with various hydrophilic-lipophilic properties which have attracted interest from being used in pharmaceutical applications. This study aimed to gain insight into the use of SE as controlled release agents for direct compacted matrix tablets. The study focused on the effect of hydrophilic-lipophilic properties on tableting properties and drug release. Sucrose stearate with hydrophilic-lipophilic balance (HLB) values ranging from 0 to 16 was systematically tested. Tablet formulations contained SE, metoprolol tartrate as a highly soluble model drug and dibasic calcium phosphate dihydrate as a tablet formulation filler in the ratio 1:1:2. The compaction behaviour of matrix tablets was compared with the compacts of individual starting materials as reference. SE incorporation improved the plasticity, compressibility and lubricating property of powder mixtures. The hydrophilic-lipophilic properties of SE affected tableting properties, drug release rate and release mechanism. Increasing hydrophilicity corresponding to the increased monoesters in SE composition increased the relative porosity, elastic recovery and tensile strength of the tablets due to the increased hydrogen bonding between the monoesters. This also facilitated the swelling behaviour of SE, which sustained the drug release rate. A sustained release effect prevailed in tablets containing SE with HLB values of 3-16. The ability to improve the tableting properties as well as sustain the drug release rate of the highly soluble model drug via gelation of SE highlights SE as promising controlled release regulators for direct compacted matrix tablets comprising drugs with various solubilities according to the Biopharmaceutics Classification System.

Factors governing partial coalescence in oil-in-water emulsions

The consequences of the instability mechanism partial coalescence in oil-in-water food emulsions show a discrepancy. On the one hand, it needs to be avoided in order to achieve an extended shelf life in food products like sauces, creams and several milk products. On the other hand, during the manufacturing of products like ice cream, butter and whipped toppings partial coalescence is required to achieve the desired product properties. It contributes to the structure formation, the physicochemical properties (stability, firmness,...) and the sensory perception, like fattiness and creaminess of the final food products. This review critically summarises the findings of partial coalescence in oil-in-water emulsions in order to provide insight in how to enhance and retard it. Next to the pioneering work, a large set of experimental results of more recent work is discussed. First, the general mechanism of partial coalescence is considered and a distinction is made between partial and 'true' coalescence. The main differences are: the required solid particles in the dispersed oil phase, the formation of irregular clusters and the increased aggregation rate. Second, the kinetics of partial coalescence is discussed. In more detail, potential parameters affecting the rate of partial coalescence are considered by means of the encounter frequency and capture efficiency of the fat globules. The flow conditions, the fat volume fraction and the physicochemical properties of continuous aqueous phase affect both the encounter frequency and capture efficiency while the actual temperature, temperature history and the composition and formulation of the emulsion mainly affect the capture efficiency.

Implications of interfacial characteristics of food foaming agents in foam formulations

The manufacture of food dispersions (emulsions and foams) with specific quality attributes depends on the selection of the most appropriate raw materials and processing conditions. These dispersions being thermodynamically unstable require the use of emulsifiers (proteins, lipids, phospholipids, surfactants etc.). Emulsifiers typically coexist in the interfacial layer with specific functions in the processing and properties of the final product. The optimum use of emulsifiers depends on our knowledge of their interfacial physico-chemical characteristics - such as surface activity, amount adsorbed, structure, thickness, topography, ability to desorb (stability), lateral mobility, interactions between adsorbed molecules, ability to change conformation, interfacial rheological properties, etc. -, the kinetics of film formation and other associated physico-chemical properties at fluid interfaces. These monolayers constitute well defined systems for the analysis of food colloids at the micro- and nano-scale level, with several advantages for fundamental studies. In the present review we are concerned with the analysis of physico-chemical properties of emulsifier films at fluid interfaces in relation to foaming. Information about the above properties would be very helpful in the prediction of optimised formulations for food foams. We concluded that at surface pressures lower than that of monolayer saturation the foaming capacity is low, or even zero. A close relationship was observed between foaming capacity and the rate of diffusion of the foaming agent to the air-water interface. However, the foam stability correlates with the properties of the film at long-term adsorption.