Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH

Perugini, Luisa; Cinelli, Giuseppe; Cofelice, Martina; Ceglie, Andrea; Lopez, Francesco; Cuomo, Francesca

doi:10.1016/j.colsurfb.2018.02.003

Cited by 57 publications

(44 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To date, the importance of this polymer has been highlighted because of its involvement in food technologies as a nanoformulation ingredient [13,14]. Nanoformulations, nanoemulsions or nanodispersions represent a strategy to solubilize lipophilic ingredients in aqueous media and to design new products with an enhanced functionality [15]. Nanodispersions like oil in water (nanoemulsions) enable the improvement of physical stability and performance of active lipophilic ingredients within a hydrophilic edible coating, give the possibility of enhancing quality and/or nutritional value of food products [16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Rheological Properties of Alginate–Essential Oil Nanodispersions

Cofelice

Cuomo

Lopez

2018

Colloids and Interfaces

Self Cite

View full text Add to dashboard Cite

Due to its favorable structural properties and biocompatibility, alginate is recognized as a suitable versatile biopolymer for use in a broad range of applications ranging from drug delivery, wound healing, tissue engineering, and food formulations such as nanodispersions. Rheological analysis plays a crucial role in the design of suitable nanoemulsion based coatings. Different essential oil and alginate nanodispersion compositions stabilized by Tween 80 were analyzed for rheological and conductometric properties. The results confirmed that the nanoformulations shared a pseudoplastic non-Newtonian behavior that was more evident with higher alginate concentrations (2%). Nanodispersions made of alginate and essential oil exhibited a slight thixotropic behavior, demonstrating the aptitude to instantaneously recover from the applied stress or strain. Oscillatory frequency sweep tests showed a similar fluid-like behavior for 1% and 2% alginate nanodispersions. Finally, it was demonstrated that advantages coming with the use of the essential oil are added to the positive aspects of alginate with no dramatic modification on the flow behavior.

show abstract

Section: Introductionmentioning

confidence: 99%

Rheological Properties of Alginate–Essential Oil Nanodispersions

Cofelice

Cuomo

Lopez

2018

Colloids and Interfaces

Self Cite

View full text Add to dashboard Cite

show abstract

“…The radicals react then with oxygen, forming free peroxyl radicals (Equation (11)). The peroxyl radical reacting with fatty acids (free or not) gives hydroperoxides (Equation (12)) that stoichiometrically oxidize the probe DPPP to DPPP=O (Equation (13)). It is a fluorescent compound, whose intensity of emission is proportional to the amount of hydroperoxides.…”

Section: Initiationmentioning

confidence: 99%

“…Emulsions consist of two or more immiscible or moderately miscible liquids (such as oil and water), with one liquid being dispersed in the other in the form of droplets [10][11][12]. Emulsifiers are amphiphilic molecules that are easily absorbed at the interface between the dispersed phase and the continuous phase of an emulsion [13,14].…”

Section: Introductionmentioning

confidence: 99%

Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability

Cinelli

Sbrocchi

Iacovino

et al. 2019

Colloids and Interfaces

View full text Add to dashboard Cite

The benefits associated with the consumption of red wine due to its rich pool of phenolic compounds are well-recognized, thanks to the antioxidant activity related to these kinds of molecules. However, wine drinking should be done in moderation, or is forbidden for some populations for ethnic or religious reasons. One way to still enjoy the advantages of red wine is to use its dry extract. In order to test the ability of the red wine dry extract to reveal its antioxidant activity, it was solubilized in water to produce water-in-oil (W/O) emulsions based on olive oil. After the selection of the right emulsion composition, kinetics of oil oxidation were carried out in oil and emulsions in the presence of an increasing amount of red wine extract, whose presence influenced the rate of oxidation by slowing it down. This behavior was confirmed by monitoring the oxidation reaction in two ways; i.e., with the classical method that consists of the determination of the peroxide value, and with an accelerated test making use of 2,2′-azobis(2,4-dimethylvaleronitrile) (AMVN) and diphenyl1-pyrenylphosphine (DPPP). The first is a molecule that triggers the reaction at 40 °C, and the other is a molecule that by reacting with hydroperoxides becomes fluorescent (DPPP=O). Moreover, by comparing the emulsion structures observed by optical microscopy, no differences in the size of the dispersed aqueous phase were detected with the increase of the wine dry extract, which is an aspect that confirmed that the antioxidant activity was directly proportional to the wine extract concentration, and thus to the phenolic content.

show abstract

“…However, as shown in Figure A, the ionic emulsifiers were involved in the formation of QDs and acted as ‘temporary ligands’. In the initial generation stage of QDs, the ionic emulsifiers convert oil‐soluble droplets into charged micelles, and make these droplets have a larger surface energy …”

Section: Effect Of the Interface Composition On The Qdsmentioning

confidence: 99%

Novel Synthesis of CdSe Quantum Dots in a Confined Space by Using a High Internal Phase Emulsion and Their Application in Fluorescent Labeling

Zou

et al. 2019

ChemistrySelect

View full text Add to dashboard Cite

The synthesis of CdSe quantum dots (QDs) in a confined space constructed by the aqueous continuous phase of high internal phase emulsion (HIPE) at room temperature was proposed, and the obtained high quality QDs was applied as the label of amino groups in epoxy resin. In a typical system of oil-in-water HIPE, the aqueous solution film containing selenium powder, cadmium chloride, and 3-mercaptopropionic acid was squeezed by the droplet of toluene and acted as a nanoreactor, and then QDs nanoparticles with high fluorescence intensity were generated at room temperature. The morphologies of HIPE containing QDs were observed by fluorescence microscopy, and the QDs product were characterized by high-resolution transmission electron microscopy and UV-vis Spectrophotometer. The effect of the confined space, including the stability, the dimension of continuous phase, and the interface structure of HIPE, on the fluorescence performance of QDs were investigated. Furthermore, the mechanism of 'temporary ligand' was proposed to explain the better performance of QDs prepared at the introduction of ionic emulsifier. Finally, attributed to the inherent carboxylic end ligands of obtained QDs, it is applied to mark the amino curing agent in the epoxy resin, and the visualized observation of the dispersion of amino curing agent in epoxy matrix was realized.[a] Dr.

show abstract

Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH

Cited by 57 publications

References 30 publications

Rheological Properties of Alginate–Essential Oil Nanodispersions

Rheological Properties of Alginate–Essential Oil Nanodispersions

Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability

Novel Synthesis of CdSe Quantum Dots in a Confined Space by Using a High Internal Phase Emulsion and Their Application in Fluorescent Labeling

Contact Info

Product

Resources

About