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Bai C, Wang L, Li B, McClements DJ, Liu S, Li Y. Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39024566 DOI: 10.1021/acs.jafc.4c03721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/20/2024]
Abstract
Reducing salt intake without affecting the saltiness perception remains a great challenge for the food industry. Herein, the demulsification of water droplets and air bubbles was controlled to modulate the release of sodium from oleogel-stabilized water-in-oil emulsions (OGEs) stabilized by monoglyceride crystals. The effect of monoglycerides with carbon chain length (glycerol monolaurate-GML, glyceryl monostearate-GMS, and glycerol monopalmitate-GMP) and homogenization methods (hand-shaking or high-speed blender) on sodium release and saltiness was investigated by in vitro and in vivo oral processing tests. Milky-white stable emulsions were formed with both water droplets and air bubbles dispersing in the oil phase, regardless of the selected homogenization methods. Air bubbles were more unstable than water droplets during oral digestion. GML OGEs with more and larger air bubbles and the lowest hardness exhibited the highest sodium release rate and the strongest saltiness, independent of homogenization methods. The balance between air bubbles and water droplets in the GMS and GMP OGEs caused slower sodium release and lower saltiness. Overall, the presence of air bubbles in NaCl-loaded W/O oleogel-based emulsions was shown to have important implications for tailoring their sodium release and saltiness.
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Affiliation(s)
- Chenmei Bai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ling Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
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Klojdová I, Stathopoulos C. W/o/w multiple emulsions: A novel trend in functional ice cream preparations? Food Chem X 2022; 16:100451. [PMID: 36185104 PMCID: PMC9523348 DOI: 10.1016/j.fochx.2022.100451] [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: 08/01/2022] [Revised: 09/12/2022] [Accepted: 09/18/2022] [Indexed: 11/26/2022] Open
Abstract
The possible applications of w/o/w multiple emulsions (MEs) in ice creams are described. W/o/w MEs enable the encapsulation of sensitive compounds. Fat content is reduced using w/o/w MEs without losing the creaminess of the final products. Ice cream is a very suitable matrix for application of Pickering emulsions.
Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.
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Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
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Bai L, Huan S, Rojas OJ, McClements DJ. Recent Innovations in Emulsion Science and Technology for Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8944-8963. [PMID: 33982568 DOI: 10.1021/acs.jafc.1c01877] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.
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Affiliation(s)
- Long Bai
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Siqi Huan
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Orlando J Rojas
- Bioproducts Institute, Departments of Chemical & Biological Engineering, Chemistry, and Wood Science, The University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z3, Canada
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Post Office Box 16300, FI-00076 Aalto, Espoo, Finland
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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Wang X, Ullah N, Shen Y, Sun Z, Wang X, Feng T, Zhang X, Huang Q, Xia S. Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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A symbiotic dessert composed of yam (Dioscorea sp.) and Ubá mango pulp (Mangifera indica L.). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110074] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Paula DDA, Martins EMF, Costa NDA, de Oliveira PM, de Oliveira EB, Ramos AM. Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation. Int J Biol Macromol 2019; 133:722-731. [PMID: 31002903 DOI: 10.1016/j.ijbiomac.2019.04.110] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/22/2019] [Accepted: 04/15/2019] [Indexed: 02/07/2023]
Abstract
The objectives of this study were i) to microencapsulate probiotic cells of Lactobacillus plantarum through a dual process consisting of emulsification followed by complex coacervation using gelatin and gum arabic, ii) to characterize the lyophilized microcapsules, iii) to evaluate their behavior in simulated in vitro gastrointestinal conditions and iv) to evaluate the survival of microencapsulated probiotic cells during 45 days of storage at 8 °C, 25 °C and -18 °C. The optimized conditions for complex coacervation consisted of a 50:50 biopolymer ratio and pH = 4.0. Emulsification was followed by complex coacervation using gelatin and gum arabic. The microcapsules presented dispersibility of 0.183 ± 0.17 g·mL-1, moisture content of 4.5%, water activity of 0.34 ± 0.03 and hygroscopicity of 9.20 ± 0.43 g of absorbed water per 100 g. Their size ranged from 66.07 ± 3.04 μm to 105.66 ± 3.24 μm. Viability of the encapsulated L. plantarum cells was 8.6 log CFU·g-1 and the encapsulation efficiency was 97.78%. After in vitro simulation of gastrointestinal conditions, viability of the encapsulated cells was 80.4% whereas it was only 25.0% for the free cells at 37 °C. Probiotic cell viability was maintained during storage at 8 °C and - 18 °C for 45 days.
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Affiliation(s)
- Daniele de Almeida Paula
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil.
| | - Eliane Maurício Furtado Martins
- Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Food Science and Technology Department, Av. Dr. José Sebastião da Paixão - Lindo Vale, 36180-000 Rio Pomba, Minas Gerais, Brazil
| | - Nataly de Almeida Costa
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
| | - Patrícia Martins de Oliveira
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
| | - Eduardo Basílio de Oliveira
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
| | - Afonso Mota Ramos
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
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Simiqueli AA, de Oliveira EB, Minim LA, Reis PS, Teixeira Ribeiro Vidigal MC, Filho TL, Rodrigues Minim VP. W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.063] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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The W/O/W emulsion containing FeSO4 in the different phases alters the hedonic thresholds in milk-based dessert. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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