Comparison of emulsifying capacity of two hemicelluloses from moso bamboo in soy oil-in-water emulsions

Li, Yanfei; Yue, Panpan; Hao, Xiang; Bian, Jing; Ren, Junli; Peng, Feng; Sun, Run‐Cang

doi:10.1039/c9ra08636f

Cited by 8 publications

(6 citation statements)

References 19 publications

(20 reference statements)

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“…The structure of each GE and the interactions between its different components are very complicated, and this fact determines their physical properties; any disequilibrium between them seems to be enough to destabilize the systems, among other characteristics [ 12 , 27 , 45 ]. In this sense, the high molecular weight, as well as branching degree of polysaccharides, plays the role of emulsifying capacity through steric hindrance and charge repulsion [ 46 ]; it should be noted that the stability of emulsifiers agents is also affected by many factors such as the heat variability of free proteins and sensitivity to pH [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Botella‐Martínez

Pérez‐Álvarez

Sayas‐Barberá

et al. 2021

Foods

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Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

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Section: Resultsmentioning

confidence: 99%

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Botella‐Martínez

Pérez‐Álvarez

Sayas‐Barberá

et al. 2021

Foods

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“…This was an increase from Day 0 for all emulsion samples as reported in Table 2 where the droplet sizes were large and phase separation occurring, meaning that it was not dependent on electrostatic interaction but more on the steric repulsion of oligosaccharides. The aggregation of emulsion droplets during phase separation led to an increase in large droplet sizes, as well as an increase in zeta potential from free non‐adsorbed extracts for all samples (Li et al ., 2020) or the presence of anionic phenolic acid residues such as glucuronic and galacturonic acid (Mikkonen et al ., 2016). The interaction of emulsion as indicated by the behaviour of RB‐stabilised emulsion showed that low molecular weight phenolic fractions will adsorb onto the interface with the high molecular weight oligosaccharides diffusing slowly into the surface (Buffo et al ., 2001).…”

Section: Resultsmentioning

confidence: 99%

Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers

Vodo

Uemura

Nakajima

et al. 2021

Int J of Food Sci Tech

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Synthetic emulsifiers in food industries are being replaced with a customer-friendly food ingredient that is derived from biomass using sustainable green technologies. After hydrothermal liquefaction treatment, raw bagasse (21%), pith (26%), and rind portions (25%) were obtained with reduced ash contents. As aqueous extracts, with oligosaccharides and lignin residues, it was used in the preparation of oil-in-water emulsions with 5% soybean oil. Results showed that the emulsions stabilised the oil droplets with particle size between 11 and 17 µm by steric repulsion with raw bagasse-stabilised emulsion showing a better stability at 25 °C (31 days). It was demonstrated that raw bagasse extracts, without alteration, maybe a potential unconventional source for food-grade emulsifiers by integrating a versatile thermochemical conversion of waste without the use of chemicals.

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“…Aqueous GGM and GX solutions exhibit a much lower viscosity and do not significantly modify the rheological properties of emulsions’ continuous phases at concentrations below 8 wt %; however, as elaborated on in the previous section, recent studies have proven the central role of residual lignin in their emulsifying capability. In bamboo xylans, coextracted proteins together with lignin contributed to the surface-active property and formed stable soy oil-in-water emulsions . Hemicellulose–protein complexes have also been formed to improve their emulsification abilities; for example, soyhull hemicelluloses conjugated with soy protein via the Maillard reaction have exhibited improved emulsifying properties …”

Section: Wood Hemicelluloses As Food Ingredientsmentioning

confidence: 99%

“…Aqueous GGM and GX solutions exhibit a much lower viscosity and do not significantly modify the rheological properties of emulsions' continuous phases at concentrations below 8 wt %; 122 stable soy oil-in-water emulsions. 166 Hemicellulose−protein complexes have also been formed to improve their emulsification abilities; for example, soyhull hemicelluloses conjugated with soy protein via the Maillard reaction have exhibited improved emulsifying properties. 167 However, the stability of an emulsion is not only limited to physical stability against phase separation, but also the chemical stability of the oil-soluble compounds loaded in the oil phase.…”

Section: Gastrointestinal Behavior Of Hemicellulosesmentioning

confidence: 99%

Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients

Abik

Palasingh

Bhattarai

et al. 2023

J. Agric. Food Chem.

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A holistic utilization of all lignocellulosic wood biomass, instead of the current approach of using only the cellulose fraction, is crucial for the efficient, ecological, and economical use of the forest resources. Use of wood constituents in the food and feed sector is a potential way of promoting the global economy. However, industrially established food products utilizing such components are still scarce, with the exception of cellulose derivatives. Hemicelluloses that include xylans and mannans are major constituents of wood. The wood hemicelluloses are structurally similar to hemicelluloses from crops, which are included in our diet, for example, as a part of dietary fibers. Hence, structurally similar wood hemicelluloses have the potential for similar uses. We review the current status and future potential of wood hemicelluloses as food ingredients. We include an inventory of the extraction routes of wood hemicelluloses, their physicochemical properties, and some of their gastrointestinal characteristics, and we also consider the regulatory route that research findings need to follow to be approved for food solutions, as well as the current status of the wood hemicellulose applications on that route.

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Comparison of emulsifying capacity of two hemicelluloses from moso bamboo in soy oil-in-water emulsions

Abstract: Oil-in-water food emulsions consisting of natural emulsifiers has been an active field of green scientific inquiry.

Cited by 8 publications

References 19 publications

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers

Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients

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