Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability

Abstract

In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on physiological processes, thus reducing the risk of certain diseases and improving the overall health status. Consumer demand for more appealing and tasting beverages has also increased. In this sense, fortification of beverages with health-related ingredients and/or flavors arises as a potential strategy for the development of new beverage-based products. Nevertheless, most of those compounds are not soluble in water, thus their incorporation in aqueous food systems, such as beverages, requires an emulsification step. Beverage emulsions are concentrated emulsified systems designed to be further diluted and/or incorporated in beverages and drinks as carriers of water insoluble ingredients. This review article aims at discussing the main key aspects of beverage emulsion formulation and their colloidal stability after being added to complex food systems.

From Isolation of Phosphate Solubilizing Microbes to Their Formulation and Use as Biofertilizers: Status and Needs

“…Other research focuses on inorganic carrier such as water-in-oil emulsions (Molet-Rodríguez et al, 2018). The principle of this method is to mix water and oil, so, oil is dispersed as droplets in a continuous water phase.…”

“…This technology is widely used in pharmaceutical and cosmetic industries and cancan be adapted to microbial bioformulation (Malusá et al, 2012). However, a certain number of parameters such as oil type, oil density and, emulsion stability must be mastered (Molet-Rodríguez et al, 2018). To overcome these obstacles, collaboration between researchers in the field microbiology and materials science is necessary because bioformulation is at the crossroads of these two disciplines.…”

Rhamnolipid as a unique emulsifier to stabilize sesame oil‐in‐water beverage emulsions formed by ultrasound‐induced cavitation: Optimizing the formulation and physical properties

“…by the positive effect of SO content may be due to the agglomeration of oil droplets and subsequent changes in the reflective index of oil and water phases (Molet-Rodríguez, Salvia-Trujillo, & Martín-Belloso, 2018). Taherian, Fustier, and Ramaswamy (2006), as well as Gharibzahedi, Mousavi, Khodaiyan, and Hamedi (2012), also reported the positive effect of oil phase on the turbidity loss of beverage emulsions.…”

Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate

“…The better stability of the emulsions, containing sunflower oil, might be due to the prevalence of medium-chain fatty acids and lower viscosity of the same compared to rapeseed meal oil (Diamante and Lan 2014;Konuskan et al 2019). According to Molet-Rodríguez et al (2018), vegetable oils with such physicochemical characteristics are more efficient in formation of stable emulsions. Data suggest that sunflower oil combined with 1.0% ERPI protein is more applicable for the production of foods where emulsion stability is needed for a longer period.…”