Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

Taherian, Ali R.; Britten, Michel; Sabik, Hassan; Fustier, Patrick

doi:10.1016/j.foodhyd.2010.08.007

Cited by 128 publications

(65 citation statements)

References 48 publications

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“…Dybowska (2011) and Wang et al (2010, 2011) also reported shear thinning behavior at lower shear rate (<100 s −1 ) for rapeseed oil and soybean oil emulsions, respectively. Similarly, shear thinning behavior was observed by Taherian et al (2011) andDybowska (2011) in O/W fish oil and rapeseed oil emulsion, respectively. However, Lizarraga et al (2008) found that corn oil-in-water emulsions (50 g oil/ 100 g) stabilized by WPC presented a Newtonian behavior.…”

Section: Rheological Characteristicsmentioning

confidence: 63%

“…The ζ-potential results lead to the hypothesis that electrostatic repulsion occurs between the oil droplets covered by negatively charged whey proteins. The relatively higher negative ζ-potential of whey protein concentrate coated droplets may account for greater intensity of the electrostatic repulsion force and superior stability of emulsion (Taherian et al 2011). It can be concluded from the results of particle size distribution and ζ-potential that flaxseed oil emulsion produced by using 7.5 % WPC-80 was the most stable showing narrowest particle size distribution and highest zeta potential.…”

Section: Zeta (ζ)-Potentialmentioning

confidence: 95%

“…A number of studies have been reported in literature on the preparation of O/W emulsions using soybean, corn, rapeseed, walnut, sunflower and fish oil (Khalloufi et al 2008;Sun and Gunasekaran 2009;Djordjevic et al 2004;Dybowska 2011;Nikovska 2010;Bellalta et al 2012;Taherian et al 2011;Ye et al 2009), but the preparation and storage study of flaxseed oil micro-emulsions for the delivery of ω-3 fatty acids is hardly described (Kuhn andCunha 2012, Ma et al 2012). Aforementioned vegetable oils are not highly polyunsaturated unlike flaxseed oil and thus not susceptible to oxidation in presence of oxygen and at high temperatures.…”

Section: Introductionmentioning

confidence: 99%

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Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

et al. 2014

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The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil, 10 % lactose and whey protein concentrate (WPC)-80 ranging from 5 to 12.5 % were prepared at 1,500, 3,000 and 4,500 psi homogenization pressure. Flaxseed oil emulsions were studied for its physical stability, oxidative stability (peroxide value), particle size distribution, zeta (ζ)-potential and rheological properties. Emulsions homogenized at 1,500 and 4,500 psi pressure showed oil separation and curdling of WPC, respectively, during preparation or storage. All the combinations of emulsions (homogenized at 3,000 psi) were physically stable for 28 days at 4-7ºC temperature and did not show separation of phases. Emulsion with 7.5 % WPC showed the narrowest particle size distribution (190 to 615 nm) and maximum zeta (ζ)-potential (−33.5 mV). There was a slight increase in peroxide value (~20.98 %) of all the emulsions (except 5 % WPC emulsion), as compared to that of free flaxseed oil (~44.26 %) after 4 weeks of storage. Emulsions showed flow behavior index (n) in the range of 0.206 to 0.591, indicating higher shear thinning behavior, which is a characteristic of food emulsions. Results indicated that the most stable emulsion of flaxseed oil (12.5 %) can be formulated with 7.5 % WPC-80 and 10 % lactose (filler), homogenized at 3,000 psi pressure. The formulated emulsion can be used as potential omega-3 (ω-3) fatty acids delivery system in developing functional foods such as pastry, ice-creams, curd, milk, yogurt, cakes, etc.

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Section: Rheological Characteristicsmentioning

confidence: 63%

Section: Zeta (ζ)-Potentialmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

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Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

et al. 2014

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“…3b). All emulsions exhibited a liquid-like behavior at low frequency, where G 00 was higher than G 0 , indicating loss of elasticity and gain of viscosity (Taherian, Britten, Sabik, & Fustier, 2011). At the frequency approximately above 2.0 rad/s, G 0 became greater than G 00 and all emulsions displayed a solid-like behavior.…”

Section: Rheological Properties Of B-carotene Emulsionsmentioning

confidence: 90%

Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates

Liu

Wang

et al. 2016

Food Chemistry

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“…The use of vegetable oils as functional ingredients in food lipids emulsions might be complex from a technological point of view due to the high oxidation susceptibility of these unsaturated oils (Jacobsen, Timm & Meyer, 2001;Taherian, Britten, Sabik, & Fustier, 2011).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

Poyato

Navarro-Blasco

Calvo

et al. 2013

Food Research International

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The effect of storage temperature (65°C, 48 hours) on the oxidative stability of a food-grade water-in-oil-in-water (W/O/W) emulsion was studied by comparison with an oil-in-water (O/W) emulsion. The emulsions were prepared with linseed oil or olive oil, and in each case, two antioxidants were evaluated, an aqueous Melissa lyophilized extract and BHA. Emulsions were characterized using brightfield light microscopy and the oxidation was monitored by measuring the lipid hydroperoxides, thiobarbituric acid reactive substances (TBARS),

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Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

Cited by 128 publications

References 48 publications

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

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