Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review

Deng, Lingli

doi:10.3390/foods10061354

Cited by 45 publications

(16 citation statements)

References 88 publications

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“…Low molecular weight surfactants can diffuse faster and lower interfacial tension to a greater extent than high molecular weight surfactants. However, high molecular weight surfactants are more effective in forming a viscoelastic film surrounding oil droplets or gas bubbles, which favors the stabilization of emulsions and foams [ 61 , 62 ]. Those results agree with the results obtained in this study since the Mw profile of the OVO was in the range of 103 kD and 38 kDa (data not shown), values higher than the band profile for all chickpea proteins, which were concentrated between 49 and 12 kDa ( Figure 3 ).…”

Section: Resultsmentioning

confidence: 99%

Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions

et al. 2022

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Chickpeas are the third most abundant legume crop worldwide, having a high protein content (14.9–24.6%) with interesting technological properties, thus representing a sustainable alternative to animal proteins. In this study, the surface and structural properties of total (TE) and sequential (ALB, GLO, and GLU) protein fractions isolated from defatted chickpea flour were evaluated and compared with an animal protein, ovalbumin (OVO). Differences in their physicochemical properties were evidenced when comparing TE with ALB, GLO, and GLU fractions. In addition, using a simple and low-cost extraction method it was obtained a high protein yield (82 ± 4%) with a significant content of essential and hydrophobic amino acids. Chickpea proteins presented improved interfacial and surface behavior compared to OVO, where GLO showed the most significant effects, correlated with its secondary structure and associated with its flexibility and higher surface hydrophobicity. Therefore, chickpea proteins have improved surface properties compared to OVO, evidencing their potential use as foam and/or emulsion stabilizers in food formulations for the replacement of animal proteins.

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Section: Resultsmentioning

confidence: 99%

Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions

et al. 2022

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“…The molecular weight influences the kinetics of adsorption of amphiphilic molecules at the oil/water interface. It is recognized that low molecular weight surfactants can decrease the interfacial tension in a greater extension than high molecular weight surfactants, but high molecular weight surfactants are more effective in the formation of a viscoelastic film surrounded oil droplets, which favors the stabilization of emulsions [32,45,46]. It was observed that Tween 20 and soy lecithin showed lower DIT values than WPI (Figure 1), due to the lower molecular weight of Tween 20 (1227 Da) and soy lecithin (750 Da) in comparison with the average molecular weight of the main proteins in WPI (18.4 kDa) [34].…”

Section: Dynamic Interfacial Tension (Dit) At the Oil/water Interfacementioning

confidence: 99%

Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

et al. 2021

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This work aims to evaluate the effect of two natural (whey protein isolate, WPI, and soy lecithin) and a synthetic (Tween 20) emulsifier on physicochemical properties and physical stability of food grade nanoemulsions. Emulsions stabilized by these three surfactants and different sunflower oil contents (30% and 50% w/w), as the dispersed phase, were fabricated at two levels of homogenization pressure (500 and 1000 bar). Nanoemulsions were characterized for droplet size distribution, Zeta-potential, rheological properties, and physical stability. Dynamic light scattering showed that droplet size distributions and D50 values were strongly affected by the surfactant used and the oil content. WPI gave similar droplet diameters to Tween 20 and soy lecithin gave the larger diameters. The rheology of emulsions presented a Newtonian behavior, except for WPI-stabilized emulsions at 50% of oil, presenting a shear-thinning behavior. The physical stability of the emulsions depended on the surfactant used, with increasing order of stability as follows: soy lecithin < Tween 20 < WPI. From our results, we conclude that WPI is an effective natural replacement of synthetic surfactant (Tween 20) for the fabrication of food-grade nanoemulsions.

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“…Sunflower lecithin has a higher phosphatidylcholine content and lower viscosity than soy lecithin [ 30 ]. Soy lecithin has found several applications such as a fat replacer and plant-based creamer in food manufacturing [ 31 ]. Moreover, recently, the EFSA Panel authorized oat lecithin for use as a new food additive in the food category of cocoa and chocolate products [ 32 ].…”

Section: Emulsifiers In Processed Foodsmentioning

confidence: 99%

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

Siena

Raoul

Costantini

et al. 2022

Foods

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The use of emulsifiers in processed foods and the rapid epidemic development of metabolic syndrome in Western countries over the past 20 years have generated growing interest. Evidence for the role of emulsifiers in metabolic syndrome through gut microbiota has not been clearly established, thus making it challenging for clinical nutritionists and dietitians to make evidence-based associations between the nature and the quantity of emulsifiers and metabolic disorders. This narrative review summarizes the highest quality clinical evidence currently available about the impact of food emulsifiers on gut microbiota composition and functions and the potential development of metabolic syndrome. The state-of-the-art of the different common emulsifiers is performed, highlighting where they are present in daily foods and their roles. Recent findings of in vitro, in vivo, and human studies assessing the effect of different emulsifiers on gut microbiota have been recently published. There is some progress in understanding how some food emulsifiers could contribute to developing metabolic diseases through gut microbiota alterations while others could have prebiotic effects. However, there are still many unanswered questions regarding daily consumption amounts and the synergic effects between emulsifiers’ intake and responses by the microbial signatures of each individual.

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Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review

Cited by 45 publications

References 88 publications

Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions

Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions

Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

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