Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Miyagawa, Yayoi; Adachi, Shuji

doi:10.1080/09168451.2016.1270742

Cited by 19 publications

(7 citation statements)

References 71 publications

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“…This observation can be explained considering that higher amounts of proteins better stabilize O/W emulsions. This observation has already been reported for other emulsions (Bai & McClements, 2016;Evans, Ratcliffe, & Williams, 2013;Miyagawa & Adachi, 2017). Fig.…”

Section: Stability Of the Emulsionssupporting

confidence: 86%

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Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Quintana¹,

Gerbino²,

Gómez‐Zavaglia³

2018

Food Research International

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Oil-in-water (O/W) emulsions of okara oil-caseinate (1:2; 1:3 and 1:4 O/W ratios) were used to encapsulate Lactobacillus plantarum CIDCA 83114. Once encapsulated, microorganisms were freeze-dried or spray-dried, and observed by scanning electronic and confocal microscopies. A physical characterization of the dehydrated capsules was carried out by determining their moisture content, water activity, particle size, polydispersity index and zeta potential. Determining the induction times and peroxide values provided information about their susceptibility to oxidation. In turn, bacterial stability was analyzed by plate counting before and after freeze-drying and spray-drying, and during storage at 4°C. Spray-dried emulsions had lower Z-sizes and polydispersity indexes, higher induction times and lower peroxide values than the freeze-dried ones, thus resulting better systems to protect L. plantarum CIDCA 83114. In addition, the culturability of spray-dried bacteria did not decrease neither after spray-drying nor up to 60days of storage at 4°C. The results showed that the better physical-chemical stability of spray-dried capsules determined the greater stability of microorganisms. This demonstrates the importance of defining adequate emulsions' formulations for an efficient encapsulation of microorganisms, with promising applications in the development of novel functional foods.

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Section: Stability Of the Emulsionssupporting

confidence: 86%

“…1), they expose a larger surface to the air, thus being more prompt to oxidation. In this regard, Miyagawa and Adachi (2017) showed demonstrated that a reduction of the oil droplet size suppresses or retards autoxidation. Microencapsulated lipids or oils exhibit distinct features in the oxidation process.…”

Section: Stability Of the Emulsionsmentioning

confidence: 99%

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Quintana¹,

Gerbino²,

Gómez‐Zavaglia³

2018

Food Research International

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“…However, because many factors are related to the oxidation of lipids in the emulsions, the effect of oil droplet size is not simply assessed. Some contradictory results have been reported . It is reported that oil oxidation was more retarded to a greater extent in O/W emulsions with the smaller oil droplets .…”

Section: Introductionmentioning

confidence: 96%

A Statistical Model for Estimating the Effects of Oil Droplet Size and Oil Fraction in Microcapsules on Oxidation of Oil

Miyagawa

Kikuchi

Yamamoto

et al. 2017

Euro J Lipid Sci & Tech

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Based on a two‐dimensional percolation theory and an autocatalytic rate expression for oil autoxidation, a statistical model is proposed to estimate the effects of the oil droplet size and the volume fraction of oil within the microcapsule on the oxidation of microencapsulated oil, by means of computational simulations. The model can address both the unique oxidation steps for microencapsulated oil: The rapid progress of oxidation at the early stage of storage and the leveling off of the oxidation after prolonged storage. The simulation also demonstrates that the reduction of the oil droplet size retards the oxidation of microencapsulated oil as well as lowering of the oil fraction within the microcapsule. Practical Applications: A statistical model is proposed to simulate oxidation process of microencapsulated oil. The simulation enable us to reasonably design oil microencapsulation. Based on a two‐dimensional percolation theory and an autocatalytic rate expression for oil autoxidation, a statistical model is proposed to estimate the effects of the oil droplet size and the volume fraction of oil within the microcapsule on the oxidation of microencapsulated oil, by means of computational simulations.

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“…Margarine is an emulsion of water droplets in oil (W/O) [1] and used as a low-fat alternative for butter and other fat-soluble spreads [2]. Whereas oil in water emulsions (O/W) have been investigated comprehensively [3][4][5][6][7], W/O emulsions have been studied scarcely and the characterization of their long-term stabilization still remains a challenging task in food science, limiting their potential application in the food industry. It is essential to understand the factors that affect the stability of an emulsion to develop high-quality emulsion-based food products, such as spreads, sauces and margarine [8].…”

Section: Introductionmentioning

confidence: 99%

Ingredient-Dependent Extent of Lipid Oxidation in Margarine

et al. 2021

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This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

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Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Cited by 19 publications

References 71 publications

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

A Statistical Model for Estimating the Effects of Oil Droplet Size and Oil Fraction in Microcapsules on Oxidation of Oil

Ingredient-Dependent Extent of Lipid Oxidation in Margarine

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