Effect of addition of a marine algae (<i>Chlorella protothecoides</i>) protein preparation on stability of model emulsion systems

Szymańska, Iwona; Żbikowska, Anna; Marciniak-Łukasiak, Katarzyna

doi:10.1080/01932691.2019.1611438

Cited by 9 publications

(15 citation statements)

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“…If the polymer content increased, both the elasticity and viscosity values became higher. Szymańska et al (2020) studied O/W emulsions based on rapeseed oil, the thermal stability of which decreased (to 94.4%) due to an increased amount of the addition of marine algae protein preparation. Therefore, it was confirmed that the composition of the emulsion has a significant influence on the stability of the structure at high temperatures (aggressive thermal conditions).…”

Section: Resultsmentioning

confidence: 99%

“…The compositions of the model emulsions were chosen according to preliminary research and scientific papers (Kowalska et al, 2014;Szymańska et al, 2020). The fat phase was prepared from AMF (control sample -K) or oleogel (EC 4.5/ EC 5.0/ EC 5.5/ EC 6.0).…”

Section: Methodsmentioning

confidence: 99%

“…The samples (5 g) were centrifuged at 3 000 r min -1 for 30 min (at 23 ± 2°C). When phase separation was not observed, it was inferred that the emulsion was stable (Kowalska et al, 2014;Szymańska et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…The value of the emulsion stability was the mass ratio of the intact sample to the total mass of the emulsion. If no changes were observed, the sample was assumed to be 100% stable (Szymańska et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…The oil-in-water emulsions, as heterogeneous multi-component systems, are a good matrix for use in laboratory tests because they are considered to be equivalent to complex foods. The properties of the emulsion depend significantly on the choice of raw materials, recipe composition, technological process and storage conditions (Kowalska et al, 2017;Szymańska et al, 2020). With regard to the concept of "emulsion instability", destabilization mechanisms are classified as reversible (e.g.…”

Section: Introductionmentioning

confidence: 99%

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Physical stability of model emulsions based on ethyl cellulose oleogels

2020

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The purpose of this study was the evaluation of the physical stability of low-fat oil-in-water model emulsions containing oleogels based on ethyl cellulose), compared to emulsions with anhydrous milk fat. The oleogels were prepared using rapeseed oil with ethyl cellulose at the level of 4.5, 5.0, 5.5 or 6.0% w/w. The O/W emulsions (30/70 w/w) were stabilized by guar gum (0.6% w/w) and soy lecithin (5.0% w/w). The physical properties of oleogels and anhydrous milk fat (centrifugal stability, spreadability/penetration test), rheology and the physical stability of the emulsions (MS-DWS method, centrifugal/thermal stability) were determined, a storage test of the emulsions (CSA method, LUMiSizer) was also conducted. It was demonstrated that ethyl cellulose is an effective edible oil structuring agent. The increase in ethyl cellulose content enhanced the centrifugal stability and hardness of the oleogels. As a result of a microrheology analysis, it was found that the emulsion with anhydrous milk fat had the most elastic strength, macroscopic viscosity and the highest solids content. All emulsions demonstrated high centrifugal/ thermal stability. A higher temperature and extended storage time caused a reduction in the stability of all emulsions and increased the velocity of particle migrations. The ethyl cellulose-oleogels are potential fat phases for stable O/W emulsions, which could be used as a vegan alternative to traditional products based on animal components. K e y w o r d s: oleogels, ethyl cellulose, oil-in-water emulsions, MS-DWS method, storage test, CSA method

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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