Dairy and plant proteins as natural food emulsifiers

Kim, Woojeong; Wang, Yong; Selomulya, Cordelia

doi:10.1016/j.tifs.2020.09.012

Cited by 169 publications

(94 citation statements)

References 95 publications

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“…An important aspect that must be considered when designing nanoemulsion‐based delivery systems is the use of natural emulsifiers due to the increasing demand of the food industry to replace synthetic ingredients with natural “label‐friendly” alternatives (Chen et al, 2018; Chen et al, 2019; Liang et al, 2017). In general, numerous kinds of natural emulsifiers can be used in the food industry, including proteins, polysaccharides, phospholipids, saponins, and biosurfactants (Kim, Wang, & Selomulya, 2020; Ozturk & McClements, 2016).…”

Section: Introductionmentioning

confidence: 99%

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Aguiar

Paula

Mundo

et al. 2021

J Food Process Engineering

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There is a growing interest in the fabrication of colloidal delivery systems for bioactive compounds assembled from natural ingredients, particularly plant-based ones. In this study, Capsicum oleoresin was encapsulated within oil-in-water nanoemulsions by high-pressure microfluidization from natural emulsifiers: whey protein (WP), pea protein (PP), quillaja saponin (QS), and sunflower lecithin (SL). The influence of emulsifier, concentration, and microfluidization conditions (pressure and number of passes), on particle diameter and zeta-potential of nanoemulsions was evaluated. Particle diameter decreased with increasing homogenization pressure and number of passes. All emulsifiers were capable of forming charged droplets with dimensions in the nanometer range at sufficiently high concentrations. The stability of nanoemulsions to environmental stresses (pH, ionic strength, and heating) and storage was studied. The pH and salt stabilities were dependent on the emulsifier type. Overall, natural emulsifiers were effective in producing Capsicum oleoresin-loaded nanoemulsions with small particle size and capsaicin stability. 1 | INTRODUCTION Capsicum peppers are widely used as savory food additives and health-promoting nutritional components, such as vitamin C, pheno

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Section: Introductionmentioning

confidence: 99%

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Aguiar

Paula

Mundo

et al. 2021

J Food Process Engineering

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“…The EA is entirely associated with the amino acid composition and structural arrangement of protein present in the flour. As proteins are the polymers of different types of amino acids, the ratio of hydrophobic/hydrophilic amino acids in the protein determines the EA and ES of a flour (Akinyede and Amoo 2009;Fasasi et al 2006;Kim et al 2020;Qamar et al 2020). The proteins consisting of a suitable proportion of polar and non-polar amino acids show relatively good EA and ES than those containing a very high proportion of either the polar or non-polar ones (Chau and Cheung 1998;Fasasi et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours

Nawaz

Aslam

Rehman

et al. 2021

AJDFR

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Background: The effect of blend formation on emulsifying activity (EA) and emulsifying stability (ES) of some commonly used cereal and legume flours, using different oils, was studied. Methods: The blends of wheat flour (WF), refined wheat flour (RWF) and maize flour (MF) were prepared by mixing with equal proportions of chickpea flour (CPF) (1:1w/w) in a kitchen blender and analyzed for EA and ES using coconut, canola, corn, rapeseed and sunflower oils. Result: Statistically significant variations (p less than 0.05) were observed in the emulsifying properties of the flours and their blends. The blending of cereal flours with CPF showed mixed responses of variation in emulsifying properties from those of the respective pure flours. The EA of the blends was found to be increased from those of the pure WF and RWF but decreased from those of the pure MF and CPF with some exceptions. However, the ES of the blends was decreased from that of the pure WF and increased from those of the pure RWF, MF and CPF. The data would be a valuable contribution to the literature regarding the improvement of functional properties of cereal foods.

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“…Many chemicals are used as emulsifiers to prepare emulsions (7), but it is inappropriate to use them in the food industry because of their potential safety risks. Therefore, natural food grade emulsifiers show great advantages in stabilizing emulsions, promoting oil-aqueous phase dissolution, improving nutritional value and safety (8). Many studies prove that plant protein particles, such as corn protein (9), soybean protein (10), and pea protein (11), can be used as natural emulsifiers in food industry.…”

Section: Introductionmentioning

confidence: 99%

“…On this basis, the proteins were extracted from the head of giant freshwater prawn by isoelectric precipitation, and their physicochemical properties were analyzed by amino acid analyzer, contact angle measurement, particle size measurement and size exclusion high performance liquid chromatography. Moreover, the functional ability of the proteins to stabilize emulsions was also explored under the conditions of freezethaw treatment, pH (3)(4)(5)(6)(7)(8)(9), salt addition (NaCl, 50-400 mM), and storage temperature (4-60 • C).…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

Wang

et al. 2021

Front. Nutr.

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The aim of this work was to develop a food-grade emulsion that stabilized by the by-product proteins in the head of giant freshwater prawn. The physicochemical properties of protein particles were characterized, and the stability of proteins-stabilized emulsions under different environmental stresses was evaluated. Results showed that the proteins were relatively hydrophilic and preferentially resided in the aqueous phase to form oil/water emulsions. On this basis, the proteins exhibited superior ability to stabilize the emulsions, and remarkably, the emulsions stabilized by 2% proteins and 3:7 oil/water ratio efficiently resisted the freeze-thaw treatment and the change of pH (3–9), salt addition (NaCl, 50–400 mM), and storage temperatures (4–60°C). Furthermore, the emulsions showed a matched long-term stability with the existing biopolymers-stabilized emulsions. Consequently, this is the first finding of the by-product proteins in the head of giant freshwater prawn as an excellent emulsifier to stabilize emulsions, which help to improve the stability of food-grade emulsions and the added value of aquatic products.

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Dairy and plant proteins as natural food emulsifiers

Cited by 169 publications

References 95 publications

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

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