A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry

Çetinkaya, Turgay; Altay, Filiz; Ceylan, Zafer

doi:10.1016/j.lwt.2020.110773

Cited by 17 publications

(12 citation statements)

References 27 publications

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“…According to previously published methods (Cetinkaya et al ., 2021), microscopic morphology photographs of the emulsion were obtained, and three field images were randomly selected. For each image, CapStudio Biology 3.2.16 software was used to count at least 100 droplets, and the size distribution and average droplet size were analysed.…”

Section: Methodsmentioning

confidence: 99%

Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

Yang

Ren

et al. 2021

Int J of Food Sci Tech

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In order to broaden the range of applications for oyster peptides in the food field, the amino acid composition of oyster peptide was analysed, after which the peptide sequence was identified using liquid-mass spectrometry technology. A W 1 /O/W 2 double emulsion was prepared by the two-step shear emulsification method. The W 1 /O/W 2 double emulsion was further freeze-dried after addition of alginate to obtain the final product, and the characteristics of the related product were analysed. The results show that oyster peptides are mainly composed of short peptides with molecular weights between 459.3 Da and 2716.3 Da. Polyglycerol polyrinoleate (PGPR) was selected as the emulsifier and added at 5% of the mass of the oil phase. The mass ratio of the oil phase to the water phase was O:W = 6:4, and optimal stability of the W 1 /O emulsion was obtained by shearing and emulsifying for 2 min at 12 000 rpm. A superior W 1 /O/W 2 double emulsion can be obtained by secondary emulsification in which the hydrophilic emulsifier Tween 80 was added at 0.8% (w/w) of the mass of the external water phase (W 2 ). The mass ratio of the emulsion to the external water phase was 5:5. The lyophilised product has good re-solubility, with the reconstituted emulsion maintaining the double-emulsion structure. Electronic nose results showed that the peculiar smell of the reconstituted emulsion was significantly lower than that of the oyster peptide solution. The results of this research provide a reference for the development and application of oyster peptides in the field of functional health foods.

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Section: Methodsmentioning

confidence: 99%

Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

Yang

Ren

et al. 2021

Int J of Food Sci Tech

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“…Gelatin is a biopolymer that has the potential to satisfy many of these requirements. It is a complex polypeptide extensively used in the food, pharmaceutical, and cosmetics industry [21,22]. Gelatin films present good mechanical resistance and high elasticity.…”

Section: Introductionmentioning

confidence: 99%

Performance of Gelatin Films Reinforced with Cloisite Na+ and Black Pepper Essential Oil Loaded Nanoemulsion

et al. 2021

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The concern about consuming eco-friendly products has motivated research in the development of new materials. Therefore, films based on natural polymers have been used to replace traditional polymers. This study consists of a production of films based on gelatin reinforced with black pepper essential oil-loaded nanoemulsions and Cloisite Na+. The films were characterized by water vapor permeability, mechanical and thermal properties, surface contact angle, X-ray diffraction and scanning electron microscopy. It was observed that the films containing the nanoemulsion have higher permeability values and an increase in their mechanical resistance. The addition of nanoclay contributed to an increase in the surface hydrophobicity of the film and an increase in the tensile strength, at break, by about 150%. The addition of essential oil nanoemulsions led to an increase in thermal stability. The presence of clay dispersion contributed to the formation of a surface that was slightly rougher and grainier. The addition of the black pepper essential oil nanoemulsion resulted in an increase in porosity of the gelatin matrix. Through X-ray diffraction analysis, it was possible to conclude that both the polymeric gelatin matrix and the essential oils nanoemulsion are intercalated with the clay dispersion.

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“…The potential of double emulsions was also demonstrated by Cetinkaya et al [152] that evidenced the reduction of the saturated fat content in O1/W/O2 emulsions prepared by fat crystallization according to a two-stage process. Firstly, the primary O1/W emulsion was prepared using sunflower oil and xanthan gum and gelatin as emulsifiers, which was then stabilized in a second oil phase (palm oil), resulting in a structured O1/W/O2 system.…”

Section: New Trends In Food Emulsion Systemsmentioning

confidence: 70%

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Santamaria‐Echart¹,

Fernandes²,

Silva³

et al. 2022

Natural Food Additives

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The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry

Cited by 17 publications

References 27 publications

Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

Performance of Gelatin Films Reinforced with Cloisite Na+ and Black Pepper Essential Oil Loaded Nanoemulsion

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

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