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Bisen AC, Srivastava S, Mishra A, Sanap SN, Biswas A, Choudhury AD, Dubey A, Gupta NM, Yadav KS, Mugale MN, Bhatta RS. Pharmaceutical Emulsions: A Viable Approach for Ocular Drug Delivery. J Ocul Pharmacol Ther 2024; 40:261-280. [PMID: 38654153 DOI: 10.1089/jop.2023.0166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2024] Open
Affiliation(s)
- Amol Chhatrapati Bisen
- Pharmaceutics and Pharmacokinetics Division, Lucknow, Uttar Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, India
| | - Saurabh Srivastava
- Pharmaceutics and Pharmacokinetics Division, Lucknow, Uttar Pradesh, India
| | - Anjali Mishra
- Pharmaceutics and Pharmacokinetics Division, Lucknow, Uttar Pradesh, India
| | - Sachin Nashik Sanap
- Pharmaceutics and Pharmacokinetics Division, Lucknow, Uttar Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, India
| | - Arpon Biswas
- Pharmaceutics and Pharmacokinetics Division, Lucknow, Uttar Pradesh, India
| | | | - Ayush Dubey
- Pharmaceutics and Pharmacokinetics Division, Lucknow, Uttar Pradesh, India
| | - Neeraj Mohan Gupta
- Department of Chemistry, Government P. G. College, Guna, Madhya Pradesh, India
| | - Karan Singh Yadav
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, India
- Division of Toxicology and Experimental Medicine; CSIR-Central Drug Research Institute, Lucknow, Uttar Pradesh, India
| | - Madhav Nilakanth Mugale
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, India
- Division of Toxicology and Experimental Medicine; CSIR-Central Drug Research Institute, Lucknow, Uttar Pradesh, India
| | - Rabi Sankar Bhatta
- Pharmaceutics and Pharmacokinetics Division, Lucknow, Uttar Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, India
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Liu Y, Wu Q, Zhang J, Mao X. Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1909-1919. [PMID: 37884470 DOI: 10.1002/jsfa.13075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/06/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
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.
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Affiliation(s)
- Yuqing Liu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang, China
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Tchakouani GFY, Mouafo HT, Nguimbou RM, Nganou ND, Mbawala A. Antibacterial activity of bioemulsifiers/biosurfactants produced by Levilactobacillus brevisS4 and Lactiplantibacillus plantarumS5 and their utilization to enhance the stability of cold emulsions of milk chocolate drinks. Food Sci Nutr 2024; 12:141-153. [PMID: 38268904 PMCID: PMC10804106 DOI: 10.1002/fsn3.3740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 01/26/2024] Open
Abstract
Chocolate milk drink, one of the most popular and widely consumed milk products among the population, independent of their age, has as its main challenge the problem of its physical instability. The aim of this study was to assess the stabilizing effect of bioemulsifiers/biosurfactants (BE/BS) from two lactobacilli strains in a cold chocolate milk drink. The strains Levilactobacillus brevis S4 and Lactiplantibacillus plantarum S5 isolated from pendidam were screened for their ability to produce BE/BS. The produced BE/BS were characterized, their antimicrobial activities were assessed, and their ability to stabilize cold chocolate milk drinks was determined. The results obtained showed BE/BS yields of 3.48 and 4.37 g/L from L. brevis S4 and L. plantarum S5, respectively. These BE/BS showed emulsifying and surface activities that remained stable after treatment at different temperatures, pH, and salinity. The emulsions formed using BE/BS were stable for 72 h at room temperature (25 ± 1°C). The BE/BS exhibited antimicrobial activity against Staphylococcus aureus S1 and Escherichia coli E1. When applied to cold chocolate milk drinks at 0.2% (w/v), the BE/BS from L. brevis S4 and L. plantarum S5 showed interesting solubility indexes and water absorption capacities, which led to the successful stabilization of the drinks. The results of this study demonstrate the stabilizer potential of BE/BS from L. brevis S4 and L. plantarum S5 and suggest their use in the dairy and food industries.
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Affiliation(s)
| | - Hippolyte Tene Mouafo
- Centre for Food, Food Security and Nutrition ResearchInstitute of Medical Research and Medicinal Plant StudiesYaoundéCameroon
| | - Richard Marcel Nguimbou
- Department of Food Sciences and Nutrition, National School of Agro‐Industrial SciencesUniversity of NgaoundéréNgaoundéréCameroon
| | - Nadège Donkeng Nganou
- Department of Food Engineering and Quality ControlUniversity Institute of Technology, University of NgaoundéréNgaoundéréCameroon
| | - Augustin Mbawala
- Department of Food Sciences and Nutrition, National School of Agro‐Industrial SciencesUniversity of NgaoundéréNgaoundéréCameroon
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Atefi M, Zargaraan A, Nayebzadeh K, Mahmoudzadeh M, Ghani A. Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron. Food Sci Biotechnol 2022; 31:1537-1546. [PMID: 36278132 PMCID: PMC9582083 DOI: 10.1007/s10068-022-01139-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 06/17/2022] [Accepted: 07/17/2022] [Indexed: 11/04/2022] Open
Abstract
This study aimed to investigate the physicochemical properties of beverage emulsions containing crocetin as a functional ingredient. The effect of different concentrations of gum Arabic (GA; 1-4%), various types of oils (10% sunflower or sesame oil containing 0.1% of crocetin) in the presence of xanthan gum (XG; 0.1%) were studied using a general full factorial design. The dependent variables were pH, opacity, size index, stability index (determined in accelerated and storage conditions), particle size, and steady shear rheological measurements. The main effects of GA concentration were significant (p < 0.001) on all of the physicochemical characteristics. However main effects of oil types were only significant (p < 0.001) on the mean diameter size, size index, and consistency coefficient (k) of prepared crocetin beverage emulsions. Results suggested sunflower oil may be more suitable for formulating a beverage emulsion containing crocetin because of the smaller mean particle size and lower size index.
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Hebishy E, Collette L, Iheozor‐Ejiofor P, Onarinde B. Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolysed whey proteins, gum Arabic or their ternary admixture. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
| | - Laurine Collette
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
- IUT‐Dijon‐Auxerre, Department of BioEngineering Dijon Cedex France
| | - Pamela Iheozor‐Ejiofor
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
| | - Bukola Onarinde
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
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Continuing yet mostly reversible structuration of gum arabic in the presence of oil at interface. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2021.100181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Moradi M, Razavi R, Omer AK, Farhangfar A, McClements DJ. Interactions between nanoparticle-based food additives and other food ingredients: A review of current knowledge. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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8
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Pakzadeh R, Goli SAH, Abdollahi M, Varshosaz J. Formulation optimization and impact of environmental and storage conditions on physicochemical stability of pistachio milk. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00963-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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9
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Tireki S. A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.058] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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10
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Oprea S, Potolinca VO, Oprea V. Physical properties and dielectric behavior of the poly(urethane‐urea) based on
o
‐dianisidine and renewable cross‐linkers. J Appl Polym Sci 2021. [DOI: 10.1002/app.50481] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Stefan Oprea
- Polyaddition and Photochemistry Department “P. Poni” Institute of Macromolecular Chemistry Iasi Romania
| | - Violeta Otilia Potolinca
- Polyaddition and Photochemistry Department “P. Poni” Institute of Macromolecular Chemistry Iasi Romania
| | - Veronica Oprea
- Medicine Department “Gr. T. Popa” University of Medicine and Pharmacy Iasi Romania
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11
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Prevention of Ostwald ripening in orange oil emulsions: Impact of surfactant type and Ostwald ripening inhibitor type. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110180] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Abbasi H, Karimi S, Gharibzahedi SMT. Rhamnolipid as a unique emulsifier to stabilize sesame oil‐in‐water beverage emulsions formed by ultrasound‐induced cavitation: Optimizing the formulation and physical properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14810] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Habib Abbasi
- Department of Chemical Engineering Jundi‐Shapur University of Technology Dezful Iran
| | - Safoora Karimi
- Department of Chemical Engineering Jundi‐Shapur University of Technology Dezful Iran
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Investigating the biomolecular interactions between model proteins and glycine betaine surfactant with reference to the stabilization of emulsions and antimicrobial properties. Colloids Surf B Biointerfaces 2020; 194:111226. [PMID: 32623332 DOI: 10.1016/j.colsurfb.2020.111226] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/04/2020] [Accepted: 06/25/2020] [Indexed: 11/23/2022]
Abstract
Binding effect and interaction of 2-pentadecanoyloxymethyl)trimethylammonium bromide (DMGM-14) with bovine serum albumin (BSA) and hen egg white lysozyme (HEWL) were systematically investigated by the fluorescence spectroscopy, circular dichroism (CD) spectroscopy, isothermal titration calorimetry (ITC), surface tension analysis, and molecular docking studies. The emulsion properties and particle size distribution of surfactant/protein complexes containing sunflower oil were studied using static light scattering and confocal laser scanning microscopy (CLSM). The fluorescence spectroscopy and ITC analysis confirmed the complexes formation of DMGM-14 with BSA and HEWL which was also verified by surface tension measurements. CD results explained the conformational changes in BSA and HEWL upon DMGM-14 complexation. Molecular docking study provides insight into the binding of DMGM-14 into the specific sites of BSA and HEWL. Besides, the studies drew a detailed picture on the emulsification properties of DMGM-14 with BSA and HEWL. In addition, the in vitro experiment revealed a broad antibacterial spectrum of DMGM-14 and DMGM-14/HEWL complex including activity against Gram-positive and Gram-negative bacteria. In conclusion, the present study revealed that the interaction between DMGM-14 with BSA and HEWL is important for the pharmaceutical, biological, and food products.
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Ramaswamy HS, Arora JK, Vatankhah H, Rattan N. Effect of utilization of alternative hydrocolloid-based stabilizers on rheology of oil-in-water beverage emulsions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00422-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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15
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Soumare A, Boubekri K, Lyamlouli K, Hafidi M, Ouhdouch Y, Kouisni L. From Isolation of Phosphate Solubilizing Microbes to Their Formulation and Use as Biofertilizers: Status and Needs. Front Bioeng Biotechnol 2020; 7:425. [PMID: 31998701 PMCID: PMC6962098 DOI: 10.3389/fbioe.2019.00425] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Accepted: 12/02/2019] [Indexed: 11/13/2022] Open
Abstract
The production of biofertilizers at industrial level is a bottleneck because bacterial strains are generally developed and managed by research laboratories and not by production units. A seamless transition from laboratory to field application is, therefore necessary. This review provides an overview of the constraints that limiting the application or the implementation of Actinobacteria based biofertilizers especially in agricultural field and suggests solutions to overcome some of these limits. General processes of making and controlling the quality of the inoculum are briefly described. In addition, the paper underlines the opportunity of biofertilizers alone or in combination with chemical fertilizers. This review also, highlights the latest studies (until June 2019) and focuses on P-solubilization microorganisms mainly Actinobacteria. The biotechnology of these bacteria is a glimmer of hope for rock phosphate (RP) bioformulation. Since direct application of RP fertilizer is not always agronomically effective due to its sparse solubility.
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Affiliation(s)
- Abdoulaye Soumare
- AgroBioSciences Program, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco.,Université Cheikh Anta Diop, Laboratoire Commun de Microbiologie IRD/ISRA/UCAD, Centre de Recherche de Bel Air, Dakar, Senegal
| | - Kenza Boubekri
- AgroBioSciences Program, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco.,Faculté des Sciences Semlalia, Université Cadi Ayyad, Laboratoire of Microbial Biotechnologies, Agrosciences and Environment, Marrakesh, Morocco
| | - Karim Lyamlouli
- AgroBioSciences Program, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
| | - Mohamed Hafidi
- AgroBioSciences Program, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco.,Faculté des Sciences Semlalia, Université Cadi Ayyad, Laboratoire of Microbial Biotechnologies, Agrosciences and Environment, Marrakesh, Morocco
| | - Yedir Ouhdouch
- AgroBioSciences Program, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco.,Faculté des Sciences Semlalia, Université Cadi Ayyad, Laboratoire of Microbial Biotechnologies, Agrosciences and Environment, Marrakesh, Morocco
| | - Lamfeddal Kouisni
- AgroBioSciences Program, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
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Kalaydzhiev H, Gandova VD, Ivanova P, Brandão TRS, Dessev TT, Silva CLM, Chalova VI. Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3090-3098. [PMID: 31205363 PMCID: PMC6542923 DOI: 10.1007/s13197-019-03806-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/09/2019] [Accepted: 04/30/2019] [Indexed: 11/24/2022]
Abstract
A protein isolate (ERPI) was prepared from ethanol-treated rapeseed meal and used as a stabilizing agent in sunflower and rapeseed oil-in-water emulsions. The aim of the current study was to explore the influence of protein and oil concentrations on initial stability of sunflower and rapeseed oil-in-water emulsions by evaluating Gibbs free energy (ΔG) and particle size distribution. The 7-day dynamics of emulsion stability was investigated by turbidity measurement as well. A 32 factorial design was applied to assess the significance of oil (5%, 10% and 15% w/w) and ERPI protein (0.25%, 0.5% and 1.0% w/w) addition on stability of the emulsions. The results demonstrated that the increase of oil concentrations from 5 to 15% positively influenced the initial stability of sunflower and rapeseed oil-in-water emulsions. In both oil types, ERPI protein supplementation at all levels resulted in significant differences in the stability of 5% and 10% oil emulsions but did not alter the initial stability of the emulsions prepared with either 15% sunflower or rapeseed oil. With a few exceptions, there was a good agreement between Gibbs free energy data and microstructural profiles of the emulsions. Overall, emulsions with all sunflower oil concentrations and 1.0% ERPI protein exhibited better initial and a 7-day stability dynamics compared to all rapeseed oil-based emulsions. The study demonstrated the potential of ethanol-treated rapeseed meal protein isolate to serve as an emulsifying agent in sunflower and rapeseed oil containing emulsions.
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Affiliation(s)
- Hristo Kalaydzhiev
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Vanya D. Gandova
- Department of Analytical and Physical Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Petya Ivanova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Teresa R. S. Brandão
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Tzvetelin T. Dessev
- Department of Technology of Cereal and Bakery Products, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Cristina L. M. Silva
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Vesela I. Chalova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
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