A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms

Jin, Qiangwei; Li, Xiaobei; Cai, Zhixiang; Zhang, Fei; Yadav, Madhav P.; Zhang, Hongbin

doi:10.1016/j.foodhyd.2017.03.005

Cited by 103 publications

(30 citation statements)

References 66 publications

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“…The physical stability analysis was a space-related and time-related transmission profile over the sample length and the greater change in the transmission with centrifugation, the worse stability of the emulsion [27,58]. In Figure 10A, the transmission curves of all emulsions showed a floating phenomenon (creaming).…”

Section: Physical Stability Of the Emulsionsmentioning

confidence: 99%

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.

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Section: Physical Stability Of the Emulsionsmentioning

confidence: 99%

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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“…Other reports have revealed that gum purified from jujube fruit can be used as emulsifiers, with a drop of surface tension being 44 mN/m, approved to the presence of protein fractions and hydrophobic groups on the carbohydrate backbone (Rostami & Gharibzahedi, 2017). A recent study has shown that corn fiber gum has excellent emulsifying properties attributed mainly to the existence of protein fractions in the gum backbone (Jin et al, 2017;Yadav et al, 2016).…”

Section: Polysaccharidesmentioning

confidence: 99%

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Dammak

Sobral

Aquino

et al. 2020

Comp Rev Food Sci Food Safe

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In recent years, substantial consideration within the food industry has been aimed at the development of food‐grade nanoemulsions (NE) as promising systems for encapsulating, stabilizing, and delivering bioactive compounds. Although numerous studies have revealed the critical potential of NE, there are still several challenges to overcome them. These include the extensive amounts of synthetic emulsifiers needed for NE formulation, which can potentially be toxic for human health. The interest in safety, and natural emulsifiers have stimulated food manufacturers to develop "label‐friendly" formulations by replacing synthetic emulsifiers with natural alternatives. This review represents a critical and comprehensive summary of the application of natural emulsifiers as potential substitutes for synthetic emulsifiers in NE production, with particular emphasis on the newly identified natural emulsifiers. Some recent reports showed the excellent emulsifying properties of various natural emulsifier extracted from natural resources, to produce NE, and therefore, might be generalized for further industrial applications. Future trends are encouraged to identify novel natural emulsifiers from industrial food by‐products that may demonstrate highly effective emulsifiers.

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“…The overarching finding is that there is a strong link between interfacial microstructure and its nonlinear response to applied deformations [25,[38][39][40][41][42][43][44]. Consequently, the strength of the interfacial film to resist rupture, which essentially depends on macromolecular interactions and conformational changes, needs to be considered [25,45].…”

Section: The Role Of Proteinmentioning

confidence: 99%

Polysaccharides at fluid interfaces of food systems

Kontogiorgos

2019

Advances in Colloid and Interface Science

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Fabrication of next generation polysaccharides with interfacial properties is driven by the need to create high performance surfactants that operate at extreme environments, as for example in complex food formulations or in the gastrointestinal tract. The present review examines the behaviour of polysaccharides at fluid food interfaces focusing on their performance in the absence of any other intentionally added interfacially active components. Relevant theoretical principles of colloidal stabilisation using concepts that have been developed for synthetic polymers at interfaces are firstly introduced. The role of protein that in most cases is present in polysaccharide preparations either as contaminant or as integral part of the structure is also discussed. Critical assessment of the literature reveals that although protein may contribute to emulsion formation mostly as an anchor for polysaccharides to attach, it is not the determinant factor for the long-term emulsion stability, irrespectively of polysaccharide structure. Interfacial performance of key polysaccharides is also assessed revealing shared characteristics in their modes of adsorption. Conformation of polysaccharides, as affected by the composition of the aqueous solvent needs to be closely controlled, as it seems to be the underlying fundamental cause of stabilisation events and appears to be more important than the constituent polysaccharide sugar-monomers. Finally, polysaccharide adsorption is better understood by regarding them as copolymers, as this approach may assist to better control their properties with the aim to create the next generation biosurfactants.

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A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms

Cited by 103 publications

References 66 publications

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Polysaccharides at fluid interfaces of food systems

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