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Journal articles on the topic "Food emulsion systems"
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Jarzębski, Maciej, Wojciech Smułek, Przemysław Siejak, Ryszard Rezler, Jarosław Pawlicz, Tomasz Trzeciak, Małgorzata Jarzębska, et al. "Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications." International Journal of Molecular Sciences 22, no. 2 (January 17, 2021): 887. http://dx.doi.org/10.3390/ijms22020887.
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Nanoemulsion systems receive a significant amount of interest nowadays due to their promising potential in biomedicine and food technology. Using a two-step process, we produced a series of nanoemulsion systems with different concentrations of hemp seed oil (HSO) stabilized with Aesculus hippocastanum L. extract (AHE). Water and commercially-available low-concentrated hyaluronic acid (HA) were used as the liquid phase. Stability tests, including an emulsifying index (EI), and droplet size distribution tests performed by dynamic light scattering (DLS) proved the beneficial impact of AHE on the emulsion’s stability. After 7 days of storage, the EI for the water-based system was found to be around 100%, unlike the HA systems. The highest stability was achieved by an emulsion containing 5% HSO and 2 g/L AHE in water, as well as the HA solution. In order to obtain the detailed characteristics of the emulsions, UV-Vis and FTIR spectra were recorded, and the viscosity of the samples was determined. Finally, a visible microscopic analysis was used for the homogeneity evaluation of the samples, and was compared with the DLS results of the water system emulsion, which showed a desirable stability. The presented results demonstrate the possible use of oil emulsions based on a plant extract rich in saponins, such as AHE. Furthermore, it was found that the anti-inflammatory properties of AHE provide opportunities for the development of new emulsion formulations with health benefits.
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Potoroko, Irina, Irina Kalinina, and Anastasia Paimulina. "Properties Stability Forecast of Pickering Emulsion Structured by Bioactive Plant Particles." Food Industry 7, no. 4 (December 21, 2022): 111–19. http://dx.doi.org/10.29141/2500-1922-2022-7-4-13.
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The new generation design and production of food systems with the declared physicochemical and bioactive properties is impossible without the use of science-grounded approaches based on a complex combination of experimental studies and quantum calculation algorithms. One of the promising food systems, actively studied by the scientists around the world, are the Pickering emulsions. Pickering emulsions act as an emulsion food products basis and a fortifying complex that can be an effective system for delivering biologically active substances to the human body. The study aimed at obtaining predictive solutions to achieve the properties stability of the Pickering emulsions stabilized by plant sonochemically structured bioactive particles. As a result of applying quantum chemical calculations using the online resource chemosophia.com and visualization programs, the authors obtained a stable molecular interaction complex between a lipophilic biologically active substance and linseed oil triglyceride, confirming the possibility of such composite development. As a procedure result for fucoidan biologically active substance depolymerization using ultrasonic low-frequency exposure, there was a reduction in the fucoidan particles size by 20-40 times. This led to an increase in its stabilizing properties in the Pickering emulsion based on linseed oil. The scanning electron microscopy results enabled to reveal that the biologically active stabilizer concentration of the Pickering emulsion occurred at the phase boundary predominantly. The resulting Pickering emulsions can act as the basis of emulsion food products enriched with the valuable fatty acid composition of linseed oil and biologically active substances used to stabilize the emulsion.
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Sharifi, Faezeh, and Mansour Jahangiri. "Investigation of the stability of vitamin D in emulsion-based delivery systems." Chemical Industry and Chemical Engineering Quarterly 24, no. 2 (2018): 157–67. http://dx.doi.org/10.2298/ciceq160408028s.
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Vitamin D is a nutraceutical agent, which is necessary for good health. However, the sufficient amount of this vitamin needed for daily intake is not found in most foods which leads to many producers choosing to develop vitamin-enriched products. Vitamin D is sensitive to the exposure to oxygen and high temperature. To protect it against degradation during food processing, emulsion-based delivery is preferred. The more stable emulsion leads to higher protection of vitamin D. The present study investigated the effects of different factors, such as the choice of biopolymer, pH, ionic strength, and temperature, on emulsion stability. As emulsions with smaller particles are known to be more stable, the minimum concentrations of the biopolymers under study allowing the minimum size of particles were determined. The results obtained were the following: gum arabic 7 %, 468 nm; maltodextrin 2 %, 266 nm; Whey protein concentrate (WPC) 0.5 %, 190 nm; Soy protein isolate (SI) 4 %, 132 nm. Among the different biopolymers and the emulsion conditions studied, the soy protein isolate emulsion provided the highest protection of vitamin D (85 %) at 4 wt% concentration, pH 7 and 25?C. SEM analysis of the dried nanocapsules of the soy protein isolate emulsion revealed homogeneous and uniform dispersion of particles.
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Zhang, Qun, Yan Shi, Zongcai Tu, Yueming Hu, and Chengyan He. "Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior." Foods 11, no. 23 (December 5, 2022): 3923. http://dx.doi.org/10.3390/foods11233923.
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The effects of different emulsifiers, such as soy protein isolate–sucrose ester (SPI-SE) and whey protein isolate–sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of SE concentration on the emulsion properties of the two emulsifying systems was analyzed. The results of the adsorption kinetics show that SE can decrease the interfacial tension, particle size and zeta potential of the emulsions. The results of the interfacial protein concentration show that SE could competitively replace the protein at the oil-water interface and change the strength of the interfacial film. The results of the viscoelastic properties show that the emulsion structure of the two emulsion systems results in the maximum value when the concentration of SE is 0.75% (w/v), and the elastic modulus (G’) of the emulsion prepared with SPI-SE is high. The viscosity results show that all emulsions show shear-thinning behavior and the curve fits well with the Ostwald–Dewaele model. The addition of SE in the emulsions of the two emulsion systems can effectively stabilize the emulsion and change the composition and strength of the oil–water interface of the emulsion. The cannabis oil microcapsules prepared with protein-SE as an emulsion system exhibit high quality.
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Zhang, Yanqi, Lingyan Kong, and Libo Tan. "Biopolymer Stabilized Emulsions Improved Storage Stability and In Vitro Bioaccessibility of Lutein." Current Developments in Nutrition 6, Supplement_1 (June 2022): 69. http://dx.doi.org/10.1093/cdn/nzac049.015.
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Abstract Objectives Lutein plays a critical role in the visual and cognitive development of infants. However, the application of lutein as a potential nutraceutical is limited by its low stability and poor water solubility. While various encapsulation systems have been developed for lutein to enhance its stability and bioavailability, few utilized bio-based polymers that are safe to use in infant foods. The aim of the study was to develop a novel emulsion system for lutein using food-grade colloids, octenylsuccinylated (OS) starch and gum Arabic (GA), as emulsifiers, which could improve the stability and bioaccessibility of lutein. Methods Lutein oil-in-water emulsions were prepared using two types of OS starch, capsule TA® (CTA) and HI-CAP®100 (HC), and one type of GA, TICAmulsion® 3020 (TM). Lutein was dissolved in olive oil and mixed with the aqueous biopolymer dispersions at 70% oil volume fraction using a homogenizer. The stabilities of the emulsion were assessed by measuring droplet size and distribution, changes of droplet size, and lutein retention at 25 and 45°C after a week of storage. The in vitro bioaccessibility of lutein was measured using a simulated in vitro gastrointestinal model. Free lutein was used as control. Results The mean droplet size of lutein emulsions stabilized by CTA, HC, and TM were 1.19 ± 0.75, 1.45 ± 0.80, and 1.18 ± 0.8 μm, respectively. After a week of storage at 25°C, the particle size stabilized by OS starches did not change significantly, while GA-stabilized emulsion showed 1.58-fold larger droplet size than fresh sample (P < 0.05). Lutein retention in the control and emulsions stabilized by CTA, HC, and TM were 79%, 88%, 89%, and 86% at day 7, respectively. After a week of storage at 45°C, the emulsions stabilized by CTA, HC, and TM showed 1.34-, 2.38-, and 1.55- fold larger particle size compared to fresh samples (P < 0.05). The retention of lutein in free lutein and emulsions were 78%, 86%, 46%, and 63%, respectively. The in vitro bioaccessibility of lutein emulsions were 1.95-, 1.46-, and 1.27- fold higher than that of free lutein (P < 0.05). Conclusions Lutein emulsion stabilized by OS starch CTA had the best overall stability in droplet aggregation, color retention, and in vitro release. The oil-in-water emulsion stabilized by biopolymers could be promising carriers for lutein to expand their application in infant foods. Funding Sources Louis/Evelyn Knol Fund.
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Erdmann, Martin E., Benjamin Zeeb, Hanna Salminen, Monika Gibis, Ralf Lautenschlaeger, and Jochen Weiss. "Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems." Food & Function 6, no. 3 (2015): 793–804. http://dx.doi.org/10.1039/c4fo00878b.
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Serdaroğlu, M. "Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012083. http://dx.doi.org/10.1088/1755-1315/854/1/012083.
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Abstract In recent years the increase in consumers’ demands for healthy food have accelerated the studies searching for innovative approaches in meat product formulations. Developing a healthier lipid profile and reducing fat are the most important goals in the meat industry. One of the main problems of animal fat replacement with plant oils is maintaining the technological and sensory properties of the products. Pre-emulsions provide a great opportunity to carry the healthier plant oils to meat systems for increasing mono and polyunsaturated fatty acid content, since adding liquid plant oils directly to product formulation can have technological and sensory problems. Using emulsion gels and multiple emulsions prepared with polyunsaturated oils could be a good option to achieve healthier meat products. This review addresses the emulsion gel and multiple emulsion properties and their use in meat products as fat replacers.
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Kowalska, Małgorzata, Anna Krztoń-Maziopa, Monika Babut, and Paulina Mitrosz. "Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat." Rheologica Acta 59, no. 10 (August 12, 2020): 717–26. http://dx.doi.org/10.1007/s00397-020-01232-6.
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Abstract Structured triacylglycerols play an important role in determining the functional properties of fat-based emulsion products. The aim of the study was to evaluate the physical properties of the emulsion systems manufactured on the basis of enzymatically modified rabbit fat with pumpkin seed oil in the presence of sn-1,3 regioselective lipase. Emulsions containing variable contents of thickener and variable fat ratios were analyzed for rheological behavior and particle size changes during storage, and their stability was assessed using the Turbiscan test. The results showed that the emulsion containing the majority of rabbit fat and 1 wt% of carboxymethylcellulose was characterized by the highest stability. On the other hand, the emulsions containing higher amounts of pumpkin seed oil in a fatty base characterized the lowest resistance to destabilization processes. The research confirmed the possibility of producing structured fat which can be the basis for new emulsion systems proposed as a food, cosmetic, and pharmaceutical product.
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LOEFFLER, MYRIAM, SOPHIA BEISER, SARISA SURIYARAK, MONIKA GIBIS, and JOCHEN WEISS. "Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid–Adapted Spoilage Yeasts in Clear and Cloudy Apple Juice." Journal of Food Protection 77, no. 8 (August 1, 2014): 1325–35. http://dx.doi.org/10.4315/0362-028x.jfp-13-393.
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The antimicrobial activity of oil-in-water emulsions containing dual combinations of the essential oil components cinnamaldehyde, perillaldehyde, and citral was examined against two acid-resistant yeast strains (Zygosaccharomyces bailii) in beverage systems composed of diluted clear or cloudy apple juice and in a Sabouraud dextrose broth model. Antimicrobial properties of an encapsulated oil-in-water emulsion and of essential oil components dissolved in 10% dimethyl sulfoxide were compared using plate counts and turbidity measurements. Growth curves were modulated to qualitatively assess differences in antimicrobial efficacy. The impact of the presence of a beverage emulsion without essential oils (unloaded; 5% oil and 1% modified starch, pH 3.0) on the antimicrobial efficacy also was investigated. Dual combinations of essential oil components were sufficient to completely inhibit and/or kill yeast cells in diluted apple juice and Sabouraud dextrose broth systems at very low concentrations (100 to 200 μg/ml). However, the combination of perillaldehyde and citral had the weakest antimicrobial effect; a concentration of 400 μg/ml was necessary to prevent yeast growth in beverages, and up to 800 μg/ml was required in systems to which an unloaded emulsion had been added. The antimicrobial activity of essential oil components did not differ in diluted clear and cloudy apple juices and was not affected by being added in emulsified form or dissolved in dimethyl sulfoxide as long as there was no unloaded emulsion also present. These results indicate that formulations of essential oil combinations encapsulated together in emulsions are highly effective for inhibiting and/or killing microorganisms in real beverage systems.
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Xu, Mengyue, Zhili Wan, and Xiaoquan Yang. "Recent Advances and Applications of Plant-Based Bioactive Saponins in Colloidal Multiphase Food Systems." Molecules 26, no. 19 (October 8, 2021): 6075. http://dx.doi.org/10.3390/molecules26196075.
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The naturally occurring saponins exhibit remarkable interfacial activity and also possess many biological activities linking to human health benefits, which make them particularly attractive as bifunctional building blocks for formulation of colloidal multiphase food systems. This review focuses on two commonly used food-grade saponins, Quillaja saponins (QS) and glycyrrhizic acid (GA), with the aim of clarifying the relationship between the structural features of saponin molecules and their subsequent self-assembly and interfacial properties. The recent applications of these two saponins in various colloidal multiphase systems, including liquid emulsions, gel emulsions, aqueous foams and complex emulsion foams, are then discussed. A particular emphasis is on the unique use of GA and GA nanofibrils as sole stabilizers for fabricating various multiphase food systems with many advanced qualities including simplicity, ultrastability, stimulability, structural viscoelasticity and processability. These natural saponin and saponin-based colloids are expected to be used as sustainable, plant-based ingredients for designing future foods, cosmetics and pharmaceuticals.
Dissertations / Theses on the topic "Food emulsion systems"
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Prima-Hartley, Valerie Georgette Bernadette. "Lipoxygenase activity in model food emulsion systems." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267669.
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Warren, Stuart Russell. "The role of fat on the survival of S. enteritidis in minimally processed emulsion food systems." Thesis, University of Surrey, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264217.
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Hanazawa, Tomohito. "Effects of fat particles on the stability of complex food systems." Kyoto University, 2019. http://hdl.handle.net/2433/242551.
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Skowyra, Monika. "Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems." Doctoral thesis, Universitat Politècnica de Catalunya, 2014. http://hdl.handle.net/10803/284828.
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Phenolic compounds, ubiquitous in plants, are of considerable interest and are increasingly becoming a subject of intensive research due to their bioactive properties such as antioxidant, antimicrobial, anti-mutagenic, anti-viral and anti-inflammatory activity. The objective of this research was to determine the antioxidant activity of extracts from selected plant materials, namely Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana Gams. Plant material extracts were studied by in vitro methods, such as Total Phenolic Content, the measurement of scavenging capacity against ABTS cation and AAPH radicals, and the ferric reducing antioxidant power (FRAP).
Many in vitro methods, such as ABTS, ORAC or FRAP assay, have been developed to evaluate antioxidant activity. Unfortunately, these methods often correlate poorly with the ability to inhibit oxidative deterioration of foods because the in vitro assays do not account for factors such as the physical location of the antioxidant, its interaction with other food components, and environmental conditions. To evaluate accurately the potential of antioxidants in foods, models must be developed that resemble conditions expected in food products. This study outlines model systems for the evaluation of natural antioxidants in two types of food: oil-in-water emulsions and meat model systems.
In addition, in all analyzed samples the content of the main phenolic compounds were determine using techniques such as high performance liquid chromatography (HPLC) or liquid chromatography-mass spectrometry (LC-MS).
The extract of Caesalpinia spinosa was tested for its antimicrobial effect against some common microorganisms and for growth promoting properties with respect to probiotic Lactobacillus plantarum strain.
The results of this research indicate that extracts from the plants studied may be suitable for use as natural food additives.Los compuestos fenólicos de las plantas son, cada vez más, un tema de intensa investigación, debido a sus propiedades bioactivas como antioxidante, antimicrobiana, anti-mutagénico, anti-viral e incluso actividad anti-inflamatoria. El objetivo de este trabajo es determinar la actividad antioxidante de los extractos de plantas seleccionadas, como Caesalpinia spinosa, Perilla frutescens, Artemisia annua y Viola wittrockiana Gams. Se optimizó el método de extracción a través de combinaciones de disolventes orgánicos con agua. Todos extractos obtenidos se estudiaron por métodos in vitro: contenido de polifelones totales o determinación de la actividad antioxidante frente a radicales libres como el radical catiónico ABTS, el radical APPH y el comportamiento frente al catión Fe (II) (FRAP). Estos métodos, que dan una idea inicial del comportamiento del extracto y de los compuestos que hay en él, no siempre se correlacionan con la capacidad de inhibir el deterioro oxidativo de los lípidos en los alimentos, debido a que los ensayos in vitro no tienen en cuenta factores como la ubicación física del antioxidante, su interacción con la matriz del alimento o las condiciones ambientales. Por ese motivo, se han desarrollado modelos que permiten reproducir las condiciones esperadas en los productos alimenticios y evaluar con precisión el potencial antioxidante protector de la degradación de los lípidos en los alimentos. En esta línea se han analizado dos sistemas: uno llamado "sistema modelo" emulsión de aceite (exento de sus antioxidantes naturales) en agua y un sistema cárnico. Además, se analizó la composición química de cada uno de los extractos usando técnicas tales como cromatografía líquida de alta resolución (HPLC) o espectrometría de cromatografía-masa líquida (LC-MS). En el extracto de Caesalpinia spinosa se evaluó su efecto antimicrobiano frente algunos microorganismos comunes y el mayor desarrollo de una cepa probiótica Lactobacillus plantarum. Los resultados de esta investigación indican que los extractos de las plantas estudiadas pueden ser adecuados para su uso como aditivos naturales en alimentos
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Mao, Yingyi. "Designing novel emulsion performance by controlled hetero-aggregation of mixed biopolymer systems." 2013. https://scholarworks.umass.edu/dissertations/AAI3603118.
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The increase in obesity and overweight in many countries has led to an upsurge of interest in the development of reduced fat food products. However, the development of these products is challenging because of the many roles that fat droplets normally plays in these food products, including contributing to flavor, texture, appearance, and bioactivity. The goal of this research was to develop novel reduced-fat emulsions based on hetero-aggregation of oppositely charged food−grade colloidal particles or polymers. Initially, lactoferrin (LF) and β-lactoglobulin (β−Lg) were selected as emulsifiers to form protein-coated fat droplets (d43 ∼ 0.38 μm) with opposite charges at neutral pH: pKaβ−Lg ∼ 5 < pH 7 < pKaLF ∼ 8.5. Droplet aggregation occurred when these two emulsions were mixed together due to electrostatic attraction. The structural organization of the droplets in these mixed emulsions depended on the positive-to-negative particle ratio, particle concentration, pH, ionic strength, and temperature. The nature of the structures formed influenced the rheology, stability, and appearance of the mixed emulsions, which enabled some control over emulsion functionality. The largest microclusters were formed at particle ratios of 40% LF−coated and 60% β−Lg−coated fat droplets, which led to mixed emulsions with the highest apparent viscosity or gel strength. At low total particle concentrations (0.1%), there was a relatively large distance between microclusters and the mixed emulsions were fluid. At high particle concentrations (>20%), a three−dimensional network of aggregated droplets formed that led to gel−like or paste-like properties. The influence of environmental stresses on the physicochemical stability of the microclusters formed by hetero−aggregation was investigated: pH (2−9); ionic strength (0−400 mM NaCl); and temperature (30−90 ºC). Large microclusters were obtained at pH 7 (d43 ∼ 10 μm) with the absence of salt at room temperature. More acidic (< pH 6) or alkaline (> pH 8.5) solutions resulted in smaller aggregates by minimizing the electrostatic attraction between the protein-coated fat droplets. Microclusters dissociated upon addition of intermediate levels of salt, which was attributed to screening of attractive electrostatic interactions. Heating the microclusters above the thermal denaturation temperature of the proteins led to an increase in gel strength, which was attributed to increased hydrophobic attraction. The influence of hetero-aggregation of lipid droplets on their potential biological fate was studied using a simulated gastrointestinal tract (GIT). Results showed that the mixed emulsions had high viscosity in the simulated oral environment but exhibited similar rheological properties and particle characteristics as single-protein emulsions in the simulated gastric and small intestinal tract regions. The mixed emulsions also had similar lipid digestion rates in the simulated small intestine as single-protein emulsions suggesting that they could be used as delivery systems for bioactive lipophilic compounds in reduced fat food products. The possibility of using more practical food ingredients to promote hetero-aggregation system was also examined. Whey protein isolate (positive) and modified starch (negative) were selected as building blocks due to their opposite charges at pH 3.5. The largest aggregates and highest viscosities occurred at a particle ratio of 70% MS and 30% WPI, which was attributed to strong electrostatic attraction between the oppositely charged droplets. Particle aggregation and viscosity decreased when the pH was changed to reduce the electrostatic attraction between the droplets. Finally, the influence of interfacial properties on the chemical stability of bioactive components in emulsion-based delivery systems containing mixed proteins was studied. Lactoferrin (LF: pI ∼ 8) and β-lactoglobulin (β−Lg: pI ∼ 5) were selected to engineer the interfacial properties. Interfaces with different structures were formed: LF only; β-Lg only; LF-β−Lg (laminated); β−Lg−LF (laminated); β−Lg /LF (mixed). The influence of pH, ionic strength, and temperature on the physical stability of β-carotene-enriched emulsions was then investigated. LF- emulsions were stable to the pH change from 2 to 9 but the aggregation was occurred in intermediate pH for other emulsions. β−Lg− emulsions aggregated at low salt concentration (≥ 50mM NaCl), however other emulsions were stable (0 − 300mM NaCl). β−Lg /LF (mixed) emulsions were unstable to heating (≥ 60 ºC), but all other emulsions were stable (30 to 90 ºC). Color fading due to β−carotene degradation occurred relatively quickly in β−Lg− emulsions (37 ºC), but was considerably lower in all other emulsions, which was attributed to the ability of LF to bind iron or interact with β-carotene. Overall, this study shows that hetero-aggregation may be a viable method of creating novel structures and rheological properties that could be used in the food industry.
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Driver, Michael J. "Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems." 2014. https://scholarworks.umass.edu/masters_theses_2/83.
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Gold nanoparticles produced using the Turkevich method were able to have their hydrophobicity modified using octanethiol in a novel method for SERS application. Both amphiliphic GNPs and hydrophobic GNPs were produced and differentiated by Raman signals. The amphiliphic GNPs were able to enhance the SERS signals of the protein emulsifier in the emulsion in situ and the hydrophobic GNPs were able to enhance the SERS signals from canola oil. Further purification of the hydrophobic GNPs proved to have higher enhancement and sensitivity, but still poor consistency which is typical of SERS. Monitoring lipid oxidation using Raman and SERS using alternative approaches was the primary objective of the thesis. The purified GNPs were capable of enhancing the canola oil over two weeks, but the poor consistency led to no major trends. Using normal Raman, a triphenylphosphine oxidation reaction was capable of producing a peroxide value correlation in a very simple and rapid manor. Using a gold nanoparticle modified stainless steel wire, the headspace volatiles from canola oil oxidation were able to be enhanced, but with poor consistency. Silver dendrites were used to enhance the canola oil signal but with poor resolution. A combination of silver dendrites and GNPs were used to slightly improve enhancement, but not as strong as GNPs alone.
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Gaysinsky, Sylvia. "Emulsions and microemulsions as antimicrobial delivery systems." 2007. https://scholarworks.umass.edu/dissertations/AAI3289244.
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Phytophenols are antimicrobials that may inhibit the growth of foodborne pathogens. However, their antimicrobial activity is low because of low water solubility. The objective of this study was to formulate emulsion and microemulsion and test their efficacy as antimicrobial delivery systems. Eugenol was solubilized into cationic-nonionic (Mirenat-N® -T-Maz®80K or LAE-TM) and nonionic surfactant mixtures (T-Maz®80K-Surfynol®485W or TM-S485). Formulation of emulsions using eugenol is challenging due to Ostwald ripening. Eugenol was mixed with hydrocarbons to decrease Ostwald ripening rate using compositional ripening. Physicochemical characterization included surface tension, particle size, charge and solubilization capacity. Antimicrobial efficiency was tested using spot inoculation against four strains of Listeria monocytogenes and Escherichia coli O157:H7. The antimicrobial activity of eugenol micelles in ultra-high temperature pasteurized milk containing different percentages of milk fat was investigated. Nonionic mixed surfactant micelles showed no inhibition against both pathogens but the individual surfactants showed inhibition with 8mM of eugenol. The antimicrobial efficiency of cationic-non-ionic micelles was high since LAE alone inhibited the growth of E. coli O157:H7 and Listeria. Micelles inhibited all microbial the growth with exception of the TM:LAE (5:1) ratio. Addition of eugenol at 3mM inhibited the growth of Listeria and 7 mM inhibited the growth of E. coli O157:H7. When microemulsions were tested in a food system (milk), the antimicrobial efficiency varied depending on the fat level. Microemulsions completely prevented growth of Listeria and E. coli O157:H7 in skim and 2% milk but not in 4% fat in milk. Therefore, food composition, especially fat level, may affect the efficiency of targeting of foodborne pathogens by surfactant-encapsulated antimicrobials. The stability and antimicrobial efficacy of 5% oil-in-water emulsions formulated with eugenol and hydrocarbons was evaluated. Eugenol and lipids were mixed at different eugenol:lipid ratios. Corn-oil emulsions loaded with eugenol were the most stable and inhibited the growth against E. coli O157:H7 strains depending on loading ratio but failed to inhibit growth of Listeria strains. When surfactants are used as transport vehicles, selection of surfactant and mixing ratios is of crucial importance. Microemulsion and emulsions have substantial potential as new preservation systems for foods since they were completely composed of GRAS compounds.
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Matalanis, Alison M. "Fabrication, characterization and utilization of filled hydrogel particles as food grade delivery systems." 2012. https://scholarworks.umass.edu/dissertations/AAI3545963.
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Filled hydrogel particles consisting of emulsified oil droplets encapsulated within a hydrogel matrix were fabricated based on the phase separation of proteins and polysaccharides through aggregative and segregative mechanisms. A 3% (wt/wt) pectin and 3% (wt/wt) caseinate mixture at pH 7 separated into an upper pectin-rich phase and a lower casein-rich phase. Casein-coated lipid droplets added to this mixture partitioned into the lower casein-rich phase. When shear was applied, an oil-in-water-in-water (O/W1/W2 ) emulsion consisting of oil droplets (O) contained within a casein-rich dispersed phase (W1) suspended in a pectin-rich continuous phase (W2) was formed. Acidification from pH 7 to 5 promoted adsorption of pectin onto casein-rich W1 droplets, forming filled hydrogel particles. Particles were then cross-linked using transglutaminase. Particles were assessed for stability to changes in pH, increasing levels of salts (sodium chloride and calcium chloride), and susceptibility to lipid oxidation. Both cross-linked and not cross-linked particles were stable at low pH (pH 2-5). At high pH, cross- linked particles maintained their integrity while not cross-linked particles disintegrated. Particles were stable to sodium chloride (0-500 mM). Calcium chloride levels above 4 mM resulted in system gelation. The rate of lipid oxidation for 1% (vol/vol) fish oil encapsulated within filled hydrogel particles was compared to that of oil-in-water emulsions stabilized by either Tween 20 or casein. Emulsions stabilized by Tween 20 oxidized faster than either filled hydrogel particles or casein stabilized emulsions, while filled hydrogel particles and casein stabilized emulsions showed similar oxidation rates. Using an in-vitro digestion model, the digestion of lipid encapsulated within filled hydrogel particles was compared to that of a casein stabilized oil-in-water emulsion. Results showed similar rates of digestion for both hydrogel and emulsion samples. Attempts to fabricate particles using free oil (rather than emulsified oil) were unsuccessful and resulted in the formation of large non-encapsulated oil droplets (d ~10 &mgr;m). By controlling particle concentrations of biopolymer, water, and oil, it was possible to fabricate particles that were highly resistant to gravitational separation which was attributed to the equivalent density of the continuous and particle phases. Results highlight the potential applications and versatility of this delivery system.
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Cho, Young-Hee. "Development of structured delivery systems using nanolaminated biopolymer layers." 2009. https://scholarworks.umass.edu/dissertations/AAI3379948.
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The objectives of this study were to carry out research to better understand of the formation, stability and properties of multilayer emulsions containing nano-laminated biopolymer coatings, and to utilize this information to develop food-grade delivery systems. The effect of various preparation parameters on the formation and stability of multilayer emulsions was investigated: droplet concentration; mean droplet diameter; droplet charge; biopolymer concentration. β-lactoglobulin (β-Lg) stabilized emulsions (0.5–10 wt% oil) containing different pectin concentrations (0 to 0.5 wt%) were prepared at pH 7 (where lipid droplets and pectin molecules were both anionic) and pH 3.5 (where lipid droplets were cationic and pectin molecules anionic) and "stability maps" were constructed. At pH 3.5, pectin adsorbed to the droplet surfaces, and the emulsions were unstable to bridging flocculation at intermediate pectin concentrations and unstable to depletion flocculation at high pectin concentrations. At certain droplet and pectin concentrations stable multilayer emulsions could be formed consisting of protein-coated lipid droplets surrounded by a pectin layer. An in situ electro-acoustic (EA) technique was introduced to monitor the adsorption of charged polysaccharides onto oppositely charged protein-coated lipid droplets. The possibility of controlling interfacial and functional characteristics of multilayer emulsions by using mixed polysaccharides (pectin/carrageenan or pectin/gum arabic) was then examined. Emulsions containing different types of polysaccharides had different interfacial characteristics and aggregation stabilities: carrageenan had the highest charge density and affinity for the protein-coated lipid droplets, but gave the poorest emulsion stability. The possibility of assembling protein-rich coatings around lipid droplets was examined using the electrostatic deposition method, with the aim of producing emulsions with novel functionality. Protein-rich biopolymer coatings consisting of β-Lg and pectin were formed around lipid droplets using the electrostatic deposition method. The composite particles formed had relatively small diameters (d < 500 nm) and were stable to gravitational separation. They also remained stable after they were heated above the thermal denaturation temperature of the globular protein and had better stability to aggregation at high salt concentrations (50–200 mM NaCl) than conventional emulsions stabilized by only protein. The effect of a polysaccharide coating on the displacement of adsorbed globular proteins by non-ionic surfactants from lipid droplet surfaces was examined to simulate situations where competitive adsorption occurs. Oil-in-water emulsions stabilized by β-Lg were prepared containing either no pectin (1° emulsions) or different amounts of pectin (2° emulsions). At pH 3.5, where pectin forms a coating around the β-Lg stabilized lipid droplets, the amount of desorbed protein was much less for the 2° emulsion (3%) than for the 1° emulsion (39%), which indicated that the pectin coating inhibited protein desorption by surface active agents. Knowledge gained from this research will provide guidelines for rationally designing emulsion-based delivery systems that are resistant to environmental stresses or with controlled release properties. These delivery systems could be used to encapsulate, protect and release functional components in various industrial products, such as foods, pharmaceuticals, cosmetics, and personal care products.
Books on the topic "Food emulsion systems"
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Roohinejad, Shahin, Ralf Greiner, Indrawati Oey, and Jingyuan Wen, eds. Emulsion-based Systems for Delivery of Food Active Compounds. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.
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Wen, Jingyuan, Shahin Roohinejad, Ralf Greiner, and Indrawati Oey. Emulsion-Based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. Wiley & Sons, Limited, John, 2018.
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Wen, Jingyuan, Shahin Roohinejad, Ralf Greiner, and Indrawati Oey. Emulsion-Based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. Wiley & Sons, Incorporated, John, 2018.
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Wen, Jingyuan, Shahin Roohinejad, Ralf Greiner, and Indrawati Oey. Emulsion-Based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. Wiley & Sons, Incorporated, John, 2018.
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Wen, Jingyuan, Shahin Roohinejad, Ralf Greiner, and Indrawati Oey. Emulsion-Based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. Wiley & Sons, Limited, John, 2018.
Find full textBook chapters on the topic "Food emulsion systems"
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Fustier, P., A. R. Taherian, and H. S. Ramaswamy. "Emulsion Delivery Systems for Functional Foods." In Functional Food Product Development, 79–97. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444323351.ch4.
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Tripodi, Ernesto, Aris Lazidis, Ian T. Norton, and Fotis Spyropoulos. "Chapter 3. Food Structure Development in Emulsion Systems." In Food Chemistry, Function and Analysis, 59–92. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016155-00059.
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Niakousari, Mehrdad, Maral Seidi Damyeh, Hadi Hashemi Gahruie, Alaa El-Din A. Bekhit, Ralf Greiner, and Shahin Roohinejad. "Conventional Emulsions." In Emulsion-based Systems for Delivery of Food Active Compounds, 1–27. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch1.
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Schröder, Anja, Meinou N. Corstens, Kacie K. H. Y. Ho, Karin Schroën, and Claire C. Berton-Carabin. "Pickering Emulsions." In Emulsion-based Systems for Delivery of Food Active Compounds, 29–67. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch2.
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Koubaa, Mohamed, Shahin Roohinejad, Pankaj Sharma, Nooshin Nikmaram, Seyedeh Sara Hashemi, Alireza Abbaspourrad, and Ralf Greiner. "Multiple Emulsions." In Emulsion-based Systems for Delivery of Food Active Compounds, 69–103. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch3.
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Koubaa, Mohamed, Nooshin Nikmaram, Shahin Roohinejad, Alireza Rafati, and Ralf Greiner. "Multilayered Emulsions." In Emulsion-based Systems for Delivery of Food Active Compounds, 105–19. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch4.
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Costa, Marlene, Sonia Losada-Barreiro, Carlos Bravo-Díaz, and Fátima Paiva-Martins. "Effects of Emulsion Droplet Size on the Distribution and Efficiency of Antioxidants." In Lipid Oxidation in Food and Biological Systems, 217–35. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87222-9_10.
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Wen, Jingyuan, Murad Al Gailani, Naibo Yin, and Ali Rashidinejad. "Liposomes and Niosomes." In Emulsion-based Systems for Delivery of Food Active Compounds, 263–92. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch10.
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Wen, Jingyuan, Shuo Chen, and Guanyu Chen. "Solid Lipid Nanoparticles." In Emulsion-based Systems for Delivery of Food Active Compounds, 121–38. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch5.
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Wen, Jingyuan, Guanyu Chen, and Shuo Chen. "Nanostructured Lipid Carriers." In Emulsion-based Systems for Delivery of Food Active Compounds, 139–59. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch6.
Full textConference papers on the topic "Food emulsion systems"
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Starovoytova, Ksenia, Lyubov’ Tereshchuk, and Irina Dolgolyuk. "Technological aspects of creating emulsion food systems." In THE 2ND INTERNATIONAL SCIENTIFIC CONFERENCE «ECOSYSTEMS WITHOUT BORDERS - 2021». AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0106894.
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Jacobsen, Charlotte, Ann-Dorit Moltke Sorensen, and Betul Yesiltas. "Delivery systems for omega-3 oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/sedt7727.
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Research during the last four decades has demonstrated that oils rich in the highly polyunsaturated marine omega-3 fatty acids, EPA and DHA, have several health benefits. The positive health benefits of omega-3 fatty acids have led to increased use of omega-3 oils for functional foods. However, due to their polyunsaturated nature, omega-3 oils are highly susceptible to lipid oxidation, which decreases their nutritional value, gives rise to off-flavors and leads to the formation of toxic aldehydes during food enrichment and digestion. Development of delivery systems, which allows food fortification with omega-3 PUFAs is a possible strategy to reduce lipid oxidation. This presentation will discuss different types of delivery systems including low and high fat emulsions and micro-encapsulated fish oil using different encapsulation techniques such as spray drying and electrospraying. It will be discussed how different emulsifiers and encapsulating materials will affect the oxidative stability of the delivery emulsion.
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Tomas, Mabel, Claudia Copado, Luciana Julio, and Vanesa Ixtaina. "Strategies for protecting functional components of chia oil by emulsion-based delivery systems with sunflower lecithin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dxsl3212.
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Chia seed oil represents an important vegetal source of ω-3 polyunsaturated fatty acids (PUFAs) being very susceptible to lipid oxidation. Emulsion-based delivery systems could constitute a tool for its protection and incorporation into foods. In this study chia bilayer O/W emulsions were obtained by layer-by-layer deposition technique (LBL). It consisted of the electrostatic deposition of positively charged chitosan on negatively charged oil droplets being stabilized with modified sunflower lecithins. The effect of pH of emulsions was also evaluated. The particle size distribution, mean diameters, ζ-potential and viscosity of emulsions were determined. The chitosan addition had a strong influence (p‰¤0.001) on the rheological properties increasing the viscosity and changing the flow behavior of emulsions. The global and oxidative stability of emulsions were evaluated during refrigerated storage. The bilayer emulsions showed better physical stability and lower peroxide values (p‰¤0.05) than the monolayer ones and bulk chia oil, and with no significant (p >0.05) changes in their ω-3 PUFAs content during the storage. Bilayer emulsions with modified sunflower lecithins proved to be protective systems against lipid oxidation, constituting a viable option for the delivery of chia ω-3PUFAs with potential application in the food industry
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Berton-Carabin, Claire. "Lipid oxidation in Pickering emulsions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nfxb4600.
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Pickering emulsions have garnered great interest in food science lately. These systems are characterized by the use of colloidal particles as physical stabilizers, that strongly anchor at the oil-water interface, instead of conventional emulsifiers. Many biobased particles have recently been identified as useful for this application, which holds potential for revolutionizing the field of food emulsion formulation [1,2]. However, although the potential in terms of physical stabilization of oil-in-water (O/W) emulsions has been thoroughly explored in the past years, how such emulsions may resist lipid oxidation, and whether particles could also be used to protect labile polyunsaturated lipids against oxidation is still questionable. This presentation aims at shedding light on this question by combining a review of the different types of food-compatible particles that have been recognized as useful to form Pickering emulsions, discussing examples of mitigation of lipid oxidation in such emulsions [3,4], and finally reflecting on the desired properties and possible targeted design of particles to achieve dual physical and oxidative stabilization of emulsions [5].[1] Berton-Carabin, C., & Schroën, K. (2015). Pickering emulsions for food applications: Background, trends and challenges. Ann. Rev. Food Sci. Technol., 6, 263–297.[2] Dickinson, E. (2020). Advances in food emulsions and foams: Reflections on research in the neo-Pickering era. Curr. Opin. Food Sci., 33, 52–60.[3] Schröder, A., Laguerre, M., Sprakel, J., Schroën, K., & Berton-Carabin, C. (2020). Pickering particles as interfacial reservoirs of antioxidants. J. Colloid Interface Sci., 575, 489–498.[4] Schröder, A., Laguerre, M., Tenon, M., Schroën, K., & Berton-Carabin, C. (2021). Natural particles can armor emulsions against lipid oxidation and coalescence. Food Chem., 347, 129003.[5] Berton-Carabin, C., Schröder, A., Schroën, K., & Laguerre, M. (2021). Lipid oxidation in Pickering emulsions. In Garcia-Moreno, P., Jacobsen, C., Sorensen, A. D., & Yesiltas, B. (Eds), Omega-3 Delivery Systems, Elsevier, Cambridge, MA., pp. 275-293.
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Kaugarenia, Nastassia, Sophie Beaubier, Erwann Durand, François Lesage, Xavier Framboisier, Arnaud Aymes, Pierre Villeneuve, and Romain Kapel. "Optimization of Potent Mineral Chelating Peptides Production from Rapeseed Meal Proteins Proteolysis and Peptide Characterizations." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ougk6662.
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Preventing lipid oxidation and microbial spoilage are both major concerns in sectors such as food and cosmetic industries. Biopeptides, arouse great interest to substitute synthetic antioxidants. Some plant proteins, like 2S rapeseed albumins are known presenting antimicrobial properties. In this context, we aimed to valorize total rapeseed meal proteins with controlled enzymatic proteolysis to generate mineral chelating peptides from the 11S globulins fraction while keeping intact the albumins fraction. To do so, screening of proteases on total rapeseed protein isolate was implemented highlighting a globulin-selective hydrolysis with Prolyve®. Ultrafiltration was then used to purified albumins and enrich the peptide fraction. The fraction obtained showed a noteworthy metal chelating activity. Then, the selected proteolysis was optimized in order to maximize the albumins purity and yield. For that, enzymatic mechanism identification in a wide operating conditions area was led to define the DoE. Then, simulation of hydrolysis kinetics was driven to predict protein fractions concentration at any time and any set of operation conditions. The obtained models were implemented in a genetic-evolutionary algorithm to generate the Pareto Front and Domain, presenting the targeted economical compromises. One solution was chosen and the identified corresponding operating conditions proved the metal chelating activity conservation (EC50 = 247 ± 27 µg) for three times faster production at the same enzyme cost. Finally, peptide activity was investigated in oil-in-water emulsion systems and compared with EDTA. Results showed that peptides could be as effective as EDTA to avoid primary and secondary lipid oxidation products formation.This work demonstrates an original total valorization of both rapeseed meal proteins in food applications. First, antioxidant peptides produced from the globulin fraction, could be used as food preservative in oil-in-water emulsion systems, but also as preventing agents for micronutrient deficiencies. And, the purified albumin fraction could be used to prevent microbial spoilage.
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Culler, Mitchell, Eric Decker, and Ipek Bayram. "Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dsey3101.
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Industry attempts to meet consumers' clean label demands by removing synthetic antioxidants (e.g. EDTA) frequently result in deleterious effects on oil quality, causing the formation of toxic oxidation derivatives as well as off-flavors and aromas. Thus, there is an urgent need for novel and natural antioxidant systems. For example, after becoming oxidized, α-tocopherol can be recharged to its active form by phosphatidylethanolamine (PE) for increased efficacy. Unfortunately, plant-based lecithin is mostly phosphatidylcholine (PC), which lacks the amine group necessary to recharge tocopherol. Purified phospholipids are typically too expensive for food products, however enzymatic conversion of PC to PE is more cost effective.The aims of the present study are 1) to determine the optimal reaction conditions for converting high PC lecithin into modified high PE lecithin (MHPEL) and 2) to validate the MHPEL's synergism with tocopherol in delaying lipid oxidation in model emulsion systems at pH 7, and 4, and in bulk oil. High PC lecithin was incubated with phospholipase D from Streptomyces chromofuscus and ethanolamine at varied pH, temperature, and time and then analyzed for compositional changes by HPLC. To assess shelf life, aliquots of 1% o/w emulsions buffered to pH 7 and 4 as well as bulk oil were prepared and stored at 32 and 55°C, respectively. Treatment groups included control, MHPEL, purified PE standard, tocopherol, tocopherol + MHPEL, and tocopherol + purified PE standard. Lipid hydroperoxide formation was measured spectrophotometrically, and hexanal formation was measured using GC headspace analysis. Maximum conversion occurred at pH 9 and 37°C, reaching >73% PE after 4 hours. The combination of MHPEL and tocopherol increased shelf-life by 75% compared to tocopherol alone in o/w emulsions at pH 7, 50% in o/w emulsions at pH 4, and 100% in bulk oil. This approach represents an exciting and clean-label antioxidant system with commercialization potential.
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Chu, Yifu, and Lingyun Chen. "The effect of uniform whey protein microgels on oil-in-water emulsion property improvements and their potential application as fat replacers to prepare fat-reduced food products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/txeh2871.
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Protein-based microgels have the potential to mimic the oral lubrication properties of fat droplets at the fat-oral surface. As food proteins contribute to only 4 kcal per gram with high satiation, protein microgels are highly expected to be used as fat substitutes to develop novel low-calorie food, as a strategy against obesity prevalent. In our lab, we developed a facile method to fabricate uniform whey protein microgel with controllable size by modulating the protein-polysaccharide interactions. The microgel system (containing microgels, polysaccharides and unconcerted protein molecules) can stabilize oil-in-water emulsion with long-term stability and strong texture. The individual contributions of microgel, protein and polysaccharide will be discussed and the microgels can work both at the interface and in the bulk phase to improve the emulsion properties. Without any molecule surfactants such as protein molecules, the microgel alone can serve as an efficient Pickering stabilizer that can form oil-in-water Pickering emulsion with long-term stability and strong elasticity through strong hydrophobic interactions. When the interfacial layer is dominated by protein molecules, the microgels are dispersed in the bulk phase and the jamming effect brought by the microgels between the oil droplets effectively prevents flocculation and coalescence and strengthens the emulsion textures. This effect can make 30% oil emulsions show similar rheological and flow behavior to emulsions containing 50% oil. These results demonstrate that the protein microgel system has the potential for food applications in preparing €œlow fat€ emulsion-based food formulations with a comparable texture to that of full-fat counterparts.
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Ren, Yong, and Kai Seng Koh. "Droplet Fission in Non-Newtonian Multiphase System Using Bilayer Bifurcated Microchannel." In ASME 2016 5th International Conference on Micro/Nanoscale Heat and Mass Transfer. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/mnhmt2016-6709.
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In this paper, we present a novel design of bilayer polydimethylsiloxane (PDMS) microchannel formed by bifurcated junction, from which each curved branch lies on the upper and lower layer, respectively. With this 3D platform, we aim to investigate droplet formation and subsequent fission in a multiphase system using non-Newtonian fluids, which are ubiquitous in daily life and have been widely used in industrial applications including biomedical engineering, food production, personal care and cosmetics, and material synthesis. Numerical model has been established to characterize the non-Newtonian effect to droplet fission and associated breakup dynamics when droplet flows through 3D bifurcated junction, where droplets can deform significantly on account of the confining geometric boundaries, and the flow of the surrounding non-Newtonian liquid, both of which control the deformation and breakup of each mother droplet into two daughter droplets. Dispersions of sodium carboxymethyl cellulose in water, and dispersions of polyvinylchloride in dioctylphthalate have been used as model fluids in the study, with the former one possessing shear-thinning behaviour, while the latter one possessing shear-thickening behaviour. The understanding of the droplet fission in the novel microstructure will enable more versatile control over the emulsion formation when non-Newtonian fluids are involved. The model systems in the study can be further developed to investigate the mechanical property of emulsion templated particles such as drug encapsulated microcapsules when they flow through complex media structures, such as blood capillaries or the porous tissue structure, which feature with bifurcated junction.
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Durand, Erwann, Nastassia Kaugarenia, Nathalie Barouh, Pierre Villeneuve, and Romain Kapel. "Antioxidant chelating peptides production from Rapeseed meal proteins proteolysis." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/whcd7145.
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The oxidative chemical degradation produced by reactive species (free radicals, oxygen, etc.) is responsible for the deterioration of most of the formulated products. One of the main properties of an antioxidant lies in its capacity to limit the chemical propagation of oxidation by reducing free radicals. Another strategy to prevent oxidation is binding transition metals, since they are ubiquitous and deeply involved in the initiation and propagation of lipids oxidation. Naturally occurring phospholipids, polyphenols, proteins, or peptides that can bind metal ions could be more valued than synthetic molecules, for human wellbeing, but also to align with consumer preferences. Yet, EDTA salts and sodium citrate remain the most common metal chelators in foods. In this study, we went to investigate a strategy to develop naturally produced antioxidants peptides from edible plant biomass, such as rapeseed. Several enzymatic hydrolyses of total rapeseed protein isolate with various proteases have been performed, and the produced peptides were screened for their antioxidant capacity. Peptides generated with Prolyve® allowed for particularly high Fe2+ chelation capacity (EC50 = 247 ± 27 µg). Accordingly, the enzymatic processing step with Prolyve® was modeled and optimized to minimize reaction costs and maximize peptide recovery. Then, lipid oxidation was studied in the presence or in the absence of chelating peptides, in micellar, bulk, and oil-in-water emulsion systems, and compared with EDTA salts and sodium citrate. Results clearly emphasized a very interesting potential from the peptides sample to prevent lipid oxidation by chelation of transition metals in emulsified models.This result is particularly important to develop the potential of applications of rapeseed meal in various food formulations. In addition, this study emphasized an approach aiming at developing food chelator peptides from plant proteins, having multifunctional properties, and through sustainable processing.
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Neves, Marcos A., Isao Kobayashi, and Mitsutoshi Nakajima. "Scaling-Up Microchannel Emulsification Foreseeing Novel Bioactives Delivery Systems." In ASME 2013 11th International Conference on Nanochannels, Microchannels, and Minichannels. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/icnmm2013-73116.
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In the recent years, emulsification technologies that generate droplets individually have attracted a great deal attention in various fields, e.g., for chemicals, cosmetics, foods, and pharmaceuticals. Such drop-by-drop emulsification technologies include membrane emulsification using microporous membranes and microchannel (MC) emulsification, among others. The authors developed MC emulsification chips, consisting of parallel microgrooves or compactly arranged straight through-holes. Using this MC emulsification technique, the authors have evaluated the formulation a two-phase system consisting of size-controlled O/W emulsions loaded with bioactive molecules, such as β-carotene or γ-oryzanol, PUFAs or polyphenols. The MC emulsification process enabled the production of β-carotene-loaded O/W emulsions with average droplet size (dav) of 27.6 μm and coefficient of variation (CV) of 2.3% and γ-oryzanol-loaded droplets with dav of 28.8 μm and CV of 3.8%. The highly monodisperse O/W emulsions were physically stable during up 4 months storage in darkness at 5 °C. In addition, we investigated the formation characteristics of O/W emulsion droplets in the presence of electrolyte by MC emulsification using differently charged surfactants. Droplet formation was conducted by pressurizing a dispersed phase (refined soybean oil) through the MC silicon chip into a continuous phase containing 1.0 wt% of sodium dodecyl sulfate (SDS) or polyoxyethylene (20) sorbitan monolaurate (Tween 20), and an electrolyte (NaCl) (0–1.0 mol/L). Monodisperse O/W emulsions with an dav of 26 μm and a CV below 5% were produced when the NaCl concentration was lower than a threshold level that is 0.3 mol/L for SDS and 0.5 mol/L for Tween 20. The authors also developed a large MC emulsification device including a newly designed asymmetric MC array chip to realize the mass production of uniformly sized droplets on a liter per hour scale, so that satisfying the minimum droplet productivity needed for industrial-scale production. The large MC emulsification device has a potential droplet productivity exceeding several tons per year, which could satisfy a minimum industrial-scale production of monodisperse microdispersions containing emulsion droplets, microparticles, and microcapsules loaded with bioactive compounds. Such systems have as continuously increasing potential application in the formulation of functional foods, providing a good opportunity to improve the solubility of bioactive compounds, so that increasing their bioavailability.