Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability

Maier, Christiane; Oechsle, Anja Maria; Weiß, Jochen

doi:10.1016/j.colsurfb.2015.08.009

Cited by 16 publications

(6 citation statements)

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“…In the presence of an excess of one of the charged droplets, the cluster growth is limited by the less abundant droplet type. These findings agree with previous studies using different oppositely charged emulsifiers, in which the largest cluster size was found towards intermediate mixing ratio of hetero-aggregated o/w emulsions (Maier, Ensenberger, Irmscher, & Weiss, 2016;Maier et al, 2015;Mao & McClements, 2011, 2012aSimo, Mao, Tokle, Decker, & McClements, 2012).…”

Section: Hetero-aggregation Of O/w Emulsionssupporting

confidence: 93%

“…Upon mixing, the opposite charges attract each other leading to the formation of oil droplet clusters. A number of emulsifier combinations for the formation of hetero-aggregates have been reported, such as ß-lactoglobulin and lactoferrin (Iqbal, Hameed, Baloch, & McClements, 2013;Mao & McClements, 2011, 2012a, whey protein isolate and modified starch (Mao & McClements, 2013a, b), and whey protein isolate and saponins (Maier, Zeeb, & Weiss, 2014;Maier, Oechsle, & Weiss, 2015). This approach has been used to prepare and characterize emulsions.…”

Section: Introductionmentioning

confidence: 99%

“…Due to electrostatic attraction between the emulsifier-stabilised oil droplets, clusters are formed when repulsive interactions are overcome. Several emulsifier combinations for hetero-aggregates have been described, including ß-lactoglobulin and lactoferrin (Iqbal, Hameed, Baloch, & McClements, 2013;Mao & McClements, 2011, 2012a, whey protein isolate and modified starch (Mao & McClements, 2013b), and whey protein isolate and saponins (Maier, Oechsle, & Weiss, 2015;Maier, Zeeb, & Weiss, 2014). Recently, it was shown that cluster size and cluster strength of hetero-aggregated oil droplets in o/w emulsions could be controlled using gelatine in combination with whey protein or DATEM (Fuhrmann et al, 2019a).…”

Section: Introductionmentioning

confidence: 99%

“…Proanthocyanidins are beneficial to control cluster size, as deactivation of enzymes (Matalanis & McClements, 2012) (e.g. transglutaminase) or chemical crosslinking is not required (Maier, Oechsle, & Weiss, 2015) (e.g. glutaraldehyde).…”

Section: Introductionmentioning

confidence: 99%

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Clustering of oil droplets in foods : Implications on rheology, tribology and sensory perception

Fuhrmann¹

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Chapter 1 -General introduction Food structure designConsumers increasingly demand healthier foods such as fat-reduced or plant-protein-based foods (Hathwar, Rai, Modi, & Narayan, 2012;Thiele & Weiss, 2003). However, changing the composition of foods while maintaining their sensory characteristics and consumer acceptability is still a challenge (Ares et al., 2017;Bayarri, Carbonell, Barrios, & Costell, 2011). The sensory characteristics of a food, consumer acceptance and food palatability are strongly influenced by food structure (Costell, Tárrega, & Bayarri, 2010;Guinard & Mazzucchelli, 1996). Engineering of food structure, therefore, might provide opportunities to tune the acceptability of food products by consumers. However, to use this strategy, a fundamental understanding of the interrelations between composition, structure, oral breakdown behaviour and sensory perception of foods is needed. In this thesis, these links will be explored. In particular, it will be investigated whether the structuring of the dispersed fat phase can be used to tune the mechanical properties and the sensory properties of foods. In this chapter, an introduction to food structure, rheology, tribology, sensory perception and their links is given. Subsequently, an outline of the thesis and its approach are provided.Chapter 2 -Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength Chapter 2 -Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

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Section: Hetero-aggregation Of O/w Emulsionssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Clustering of oil droplets in foods : Implications on rheology, tribology and sensory perception

Fuhrmann¹

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“…Therefore, we previously sought to enhance aggregate stability by various treatments to cross‐link the aggregated droplets. Although the use of polyphenol‐rich emulsifiers and a food‐grade treatment with laccase was rather ineffective, a non‐food‐grade glutaraldehyde treatment substantially increased heteroaggregate stability (Maier and others ). However, a glutaraldehyde treatment may not be used in the food industry due to toxicity issues associated with this particular cross‐linking agent, and an equivalent food‐grade treatment has to date not been developed.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Chemically and Thermally Treated Oil‐in‐Water Heteroaggregates and Comparison to Conventional Emulsions

Maier

Reichert

Weiß

2016

Journal of Food Science

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Heteroaggregated oil-in-water (O/W) emulsions formed by targeted combination of oppositely charged emulsion droplets were proposed to be used for the modulation of physical properties of food systems, ideally achieving the formation of a particulate 3-dimensional network at comparably low-fat content. In this study, rheological properties of Quillaja saponins (QS), sugar beet pectin (SBP), and whey protein isolate (WPI) stabilized conventional and heteroaggregated O/W emulsions at oil contents of 10% to 60% (w/w) were investigated. Selected systems having an oil content of 30% (w/w) and different particle sizes (d ≤ 1.1 or ≥16.7 μm) were additionally subjected to chemical (genipin or glutaraldehyde) and thermal treatments, aiming to increase network stability. Subsequently, their rheological properties and stability were assessed. Yield stresses (τ ) of both conventional and heteroaggregated O/W emulsions were found to depend on emulsifier type, oil content, and initial droplet size. For conventional emulsions, high yield stresses were only observed for SBP-based emulsions (τ , approximately 157 Pa). Highest yield stresses of heteroaggregates were observed when using small droplets stabilized by SBP/WPI (approximately 15.4 Pa), being higher than those of QS/WPI (approximately 1.6 Pa). Subsequent treatments led to significant alterations in rheological properties for SBP/WPI systems, with yield stresses increasing 29-fold (glutaraldehyde) and 2-fold (thermal treatment) compared to untreated heteroaggregates, thereby surpassing yield stresses of similarly treated conventional SBP emulsions. Genipin-driven treatments proved to be ineffective. Results should be of interest to food manufacturers wishing to design viscoelastic food emulsion based systems at lower oil droplet contents.

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Coloring Aqueous Food Types

Kendrick

2016

Handbook on Natural Pigments in Food and Beverages

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Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability

Cited by 16 publications

References 26 publications

Clustering of oil droplets in foods : Implications on rheology, tribology and sensory perception

Clustering of oil droplets in foods : Implications on rheology, tribology and sensory perception

Characterization of Chemically and Thermally Treated Oil‐in‐Water Heteroaggregates and Comparison to Conventional Emulsions

Coloring Aqueous Food Types

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