Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Paula, Daniele de Almeida; Oliveira, Eduardo Basílio de; Teixeira, Álvaro Vianna Novaes de Carvalho; Soares, Ariana de Souza; Ramos, Afonso Mota

doi:10.1111/ijfs.13606

Cited by 17 publications

(11 citation statements)

References 24 publications

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“…Two double emulsions (w1/o/w2) with the same fat and sodium content, the emulsion with higher internal water concentration is more salty. Obviously, the structural of double emulsion (w1/o/w2) can reduce the sodium content in food without changing the salty taste 119 . Different physical forms of NaCl have different influences on its dissolution rate and perceived strength, and this can be further studied to explore the best addition method.…”

Section: The Methods Of Reducing Sodiummentioning

confidence: 99%

Reduction of sodium chloride: a review

et al. 2022

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Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.

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Section: The Methods Of Reducing Sodiummentioning

confidence: 99%

Reduction of sodium chloride: a review

et al. 2022

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“…The double emulsion was formulated following the procedures from (Paula et al, 2018). The first step was the making of the inner water phase (W1) which was a 1% CaCl2 solution and the outer water phase (W2) which was a 1% guar gum.…”

Section: Double Emulsion Formationmentioning

confidence: 99%

Development of Antimicrobial Edible Film Enriched with Double Emulsion of Cinnamon (Cinnamomum burmannii) Essential Oil

2022

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The edible film can be used as a carrier of bioactive compounds that contributed to the shelf life or nutritional benefit of food products; however, the addition of bioactive compounds relied greatly on the compatibility of the bioactive compound toward the edible film matrix. Most of the bioactive compounds are nonpolar which are incompatible with the polar nature of the edible film. In this research, the nonpolar essential oil of cinnamon, a potent antimicrobial agent, was made into a double emulsion. The double emulsions were made through a two-step emulsification stage, with CaCl2 as the inner water phase and guar gum as the outer water phase. The physicochemical characteristics (stability, viscosity, and droplet size) and the antimicrobial activity of the double emulsion were observed. The double emulsion showed stability up to 7 days of storage at room temperature with high antimicrobial activity; MBC values of 0.86, 1.37, 0.31, and 0.51 mg/mL against E. coli, S. aureus, R. stolonifera, and A. niger, respectively. Different concentrations (5%,10%,15%) of both emulsions were added into edible film suspension. The formation of double emulsion showed a promising result as a means to incorporate nonpolar compounds into basic edible film formulation to increase its functional properties while retaining their physicochemical characteristic. All formulations showed good edible film characteristics, with edible film with 8% essential oil showing a high inhibition zone (15.81 dan 6.92 mm) toward E. Coli and R. stolonifer, 0.0052 mm thickness, the tensile strength of 6.32 MPa, 13% elongation and WVTR of 1.06 g/cm 2 .h.

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“…203 A recent study addressed the correlation between the physical characteristics of multiple emulsions and the sensory perception of salt. 208 The multiple emulsions were prepared using different volumes of the internal aqueous phase but the same fat and sodium contents. It was found that the saltiness perception could be modulated by changing the structure of the multiple emulsions, which may be useful for developing reduced-sodium foods.…”

Section: ■ Multiple Emulsionsmentioning

confidence: 99%

“…Multiple emulsions have the potential to reduce sodium levels in foods because salt can be encapsulated within the internal aqueous phase and released in burst in the mouth . A recent study addressed the correlation between the physical characteristics of multiple emulsions and the sensory perception of salt . The multiple emulsions were prepared using different volumes of the internal aqueous phase but the same fat and sodium contents.…”

Section: Multiple Emulsionsmentioning

confidence: 99%

Recent Innovations in Emulsion Science and Technology for Food Applications

Bai

Huan

Rojas

et al. 2021

J. Agric. Food Chem.

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Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.

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Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Cited by 17 publications

References 24 publications

Reduction of sodium chloride: a review

Reduction of sodium chloride: a review

Development of Antimicrobial Edible Film Enriched with Double Emulsion of Cinnamon (Cinnamomum burmannii) Essential Oil

Recent Innovations in Emulsion Science and Technology for Food Applications

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