Characterisation of fish oil emulsions stabilised by sodium caseinate

Day, Li; Xu, Meiling; Hoobin, Pamela; Burgar, Iko; Augustin, Mary-Ann

doi:10.1016/j.foodchem.2007.04.013

Cited by 49 publications

(27 citation statements)

References 30 publications

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“…In contrast well dispersed emulsions at oil volume fractions below those that cause severe distortion of the shape of oil droplets, are known to exhibit Newtonian type behavior with no real sign of shear thinning. This result for CAS stabilized emulsion, at sufficient amount of sodium caseinate for the full coverage of the droplets, but without excess protein in the bulk, was for example confirmed by Dickinson and Golding (1997) and more recently by Day, Xu, Hoobin, Burgar & Augustin (2007). In both sets of studies, the excess amount of CAS in the solution lead to considerable shear thinning and was attributed by the authors to the presence of depletion flocculation induced by free protein.…”

Section: Rheological Measurementsmentioning

confidence: 64%

Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

2013

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Sodium caseinate emulsions of 20% sunflower oil in water were prepared at various pH and Locust Bean Gum concentrations (LBG). The presence of LBG was examined to assess the stabilizing properties in relation to flocculation, creaming and coalescence, in the initial emulsions as well freezethawed and freeze-dried/reconstituted samples. We found the initial emulsions to be stable at pH 6 and 6.5, both in absence or presence of LBG, against creaming. However we found evidence for the presence of emulsion droplet aggregates in the presence of LBG. Strong shear thinning behavior, even at low shear rates, and micrographs indicated that the presence of LBG may promote flocculation by mediating depletion forces between the oil droplets. However, the absence or low concentrations of LBG resulted in creaming followed by the emulsion break-up for the freezedried/reconstituted emulsions, particularly at lower pH. We have also detected a proliferation in the number of very small sub-micron particles in the particle size distribution, for samples containing higher concentrations of LBG, following the freeze-thaw cycle. We believe these to be LBG aggregates nucleating during the freezing phase of the process as the polysaccharide solubility declines with temperature.

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Section: Rheological Measurementsmentioning

confidence: 64%

Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

2013

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“…In this case, the considerably larger droplet size achieved in emulsions with chia protein-rich fraction could be due to its lower available protein level at the chemical environment conditions which would not be enough to cover the surface of smaller oil droplets formed. Some researchers indicated that when protein content is limited there is no longer sufficient protein to fully stabilize the droplet interface, and therefore larger particles may be formed during homogenization (Day et al 2007;Dickinson 2003). Considering the emulsifying properties, it is well known that sodium caseinate is a flexible protein more effective to reduce the interfacial tension and unfolds at the interface more rapidly than globular proteins (Dickinson and McClements 1995).…”

Section: Droplet Sizementioning

confidence: 99%

Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

et al. 2016

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The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high x-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein-carbohydrate combinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chia protein-rich fraction and maltodextrin) and the presence of chia mucilage (0 and 0.2 % wt/wt) in the aqueous phase of chia O/W emulsions was studied as a function of droplet size distribution, Sauter mean diameter, f-potential, rheological properties and backscattering profiles. The use of sodium caseinate in combination with lactose or maltodextrin produced chia O/W emulsions with small droplet size (0.22-0.27 lm), high degree of uniformity in droplet size distribution, negatively charged droplets (at pH 6.5), pseudoplastic behavior and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D [3,2] values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the physicochemical properties studied, mainly the rheological characteristics of emulsions.

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“…Moreover, oil-in-water emulsions are increasingly being used as delivery systems for fish oils for functional foods. If properly designed such emulsions can protect the fish oil from lipid oxidation before addition to foods (Day et al, 2007;McClements et al, 2007) and in some cases it may also improve the oxidative stability of the fish oil enriched food (Let et al, 2007).…”

Section: Antioxidant Addition and Other Means Of Oxidation Protectionmentioning

confidence: 99%

Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, including Rancidity

Collins¹,

Nørrung²,

Budka³

et al. 2010

EFSA Journal

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In this document an evaluation of hygiene and rancidity of fish oil intended for human consumption was carried out until the point of the production chain for fish oil at which a product intended for human consumption is obtained as a bulk stored product. This does not include encapsulated or other consumer packages or the final product ready to be sold to the consumer. Within the scope of this document, only oxidation products may represent a potential chemical hazard in refined fish oil intended for human consumption whilst stored in bulk. The refined fish oil production process typically includes several steps such as repeated heating at high temperatures (at 90-95°C and even up to 180°C) as well as alkali/acid treatments and removal of the water phase, which reduce the biological food safety risk to negligible. Lipid oxidation in bulk stored fish oil can be prevented by cold storage in darkness, without exposure to oxygen and addition of antioxidants. Based on the currently available information, no qualitative or quantitative risk assessment of hazards in relation to rancidity of fish oil intended for human consumption can be carried out. The criterion of 60 mg total volatile basic nitrogen (TVB-N)/100 g for whole fish is not based on scientific evidence. Sensory assessment is recommended for the evaluation of the freshness of raw material for fish oil production for human consumption. At present, the methods to determine the peroxide and anisidine values are the most reliable chemical methods for rancidity measurements in bulk fish oils. The present knowledge does not allow setting and recommending of maximum acceptable peroxide and anisidine values for the large variety of refined fish oils.

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Characterisation of fish oil emulsions stabilised by sodium caseinate

Cited by 49 publications

References 30 publications

Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, including Rancidity

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