Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

Hu, Hongyan; Xing, Lujuan; Hu, Ya-ya; Qiao, Cai-li; Wu, Tao; Zhou, Guanghong; Zhang, Wangang

doi:10.1016/j.foodhyd.2015.06.019

Cited by 79 publications

(31 citation statements)

References 29 publications

(41 reference statements)

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“…117,118 Regenerated cellulose particles prepared with phosphoric acid also showed stabilization capacity in combination with sodium caseinate. 119 Cellulose derivative particles may be a type of regenerated cellulose when they form dispersions in emulsions' continuous phase instead of solutions. EC and HPMC were characterized as Pickering stabilizers in o/w and w/o emulsions.…”

Section: Regenerated Cellulosementioning

confidence: 99%

Strategies for structuring diverse emulsion systems by using wood lignocellulose-derived stabilizers

Mikkonen

2020

Green Chem.

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Wood biomass is an abundant renewable source of materials, but due to the accelerating depletion of natural resources, it is important to explore new ways to use it in a more sustainable manner. Modern technologies enable the recovery and valorization of the main components of wood-namely, cellulose, lignin, and hemicelluloses-contributing to sustainability. However, the method of isolation and resulting structure and purity of lignocellulosic materials determine their functionality and applicability. This review discusses the properties of all three main wood-based compounds that can stabilize emulsions, a class of industrial dispersions that are widely used in life science applications and chemicals. Due to the multibillion-dollar annual market for hydrocolloids, the food, pharmaceutical, cosmetic, coating, and paint industries are actively seeking new sustainable emulsion stabilizers that fulfill the demanding requirements regarding safety and functionality. Wood-derived stabilizers facilitate various mechanisms involved in emulsion stabilization: (1) development of amphiphilic structures that decrease interfacial tension, (2) stabilization of interfaces by particles according to the Pickering theory, and (3) increase in the viscosity of emulsions' continuous phase. This review presents pathways for treating cellulose, lignin, and hemicelluloses to achieve efficient stabilization and provides suggestions for their broad use in emulsions.

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Section: Regenerated Cellulosementioning

confidence: 99%

Strategies for structuring diverse emulsion systems by using wood lignocellulose-derived stabilizers

Mikkonen

2020

Green Chem.

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“…Previous studies have shown that the rheological properties of the emulsion are closely related to the stability of the emulsion. (Felix, Romero, & Guerrero, 2017;Hu et al, 2016). So increased apparent viscosity with increasing FG concentration indicates that FG contributed to the viscosity of the system and to the formation of a more stable emulsion.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Feng

Wang

Sun

et al. 2019

CyTA - Journal of Food

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The effects of different concentration of flaxseed gum (FG) (0.1-0.5%, w/w) on the stability of soybean oil emulsion were studied by particle size, rheological properties, creaming stability and nuclear magnetic resonance (NMR). Results showed that emulsion particle size decreased significantly with the increase in FG concentration. Rheological measurements showed FG exhibited thickening and gelling properties. Viscosity, storage modulus, and loss modulus increased accordingly with the increase in FG concentrations, and emulsions with 0.5% FG looked like a viscoelastic solid. Emulsions with a higher FG concentration exhibited better creaming stability and structure. With the increase of FG concentration, the 1 H and 13 C NMR spectra line widths in high field also increased, which confirms that the interaction between FG and oil molecules is enhanced. These results show that FG can substitute for other emulsifiers or stabilizers in emulsions, and is beneficial to the stability of emulsions.

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“…Study of the interaction between microemulsions made with different surfactants (sodium caseinate, Tween 80 or lactoferrin) with different levels of low methoxy pectin showed the occurrence of oil droplets aggregation, flocculation and gel-like structures by CLSM images very similar to the ones presented in this paper . These gel forming capacity due to surfactant interaction with polysaccharides, was also demonstrated in sodium caseinate oil-in-water emulsion with cellulose, exploring the cellulose for increase whole system stability (Hu et al 2016). Micro and nano emulsions have been extensively explored as delivery systems for carotenoids such as lutein, lycopene, β-carotene and overall total carotenoids (Davidov-Pardo et al 2016, McClements andZhang et al 2016;Liu et al 2015).…”

Section: Microemulsion Developmentmentioning

confidence: 93%

“…The fruit matrix, buriti or pitanga, interacted differently with surfactants, forming a network organization where fruit fibers entrapped oily microcapsules. In microemulsions many surfactants -such as caseinate, whey protein, lecithin or Tween 80interact externally with matrix polysaccharides -like cellulose, pectin and fucoidan -adsorbing to the surfaces of lipid droplets and/or altering the colloidal interactions between the lipid droplets, causing many structural and functional effects (Chang & McClements, 2016;Hu et al 2016;).…”

Section: Microstructure and Stability Of Fruit Microemulsionsmentioning

confidence: 99%

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Food structure design to modulate bioaccessibility of carotenoids from brazilian native fruits after screening of eleven non-conventional tropical fruits

Berni¹

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Food structure design to modulate bioaccessibility of carotenoids from brazilian native fruits after screening of eleven non-conventional tropical fruits Brazil is the country with the greatest biodiversity on the planet and a major producer of food. Tropical fruits, especially natives from Brazil, may contain considerable amounts of carotenoids that have antioxidant, anti-inflammatory, provitamin A and anticancer actions, such as β-carotene and lycopene. The food structure design concept aims to manipulate the food matrix for specific purposes, e.g. the preservation and manipulation of carotenoid bioaccessibility. The aim of this thesis was to explore tropical fruits, native and exotic from Brazil in the development of delivery systems for carotenoids. A screening step was carried out with 11 fruits, among which 2 were selected, the pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) fruits that were used for the production of microemulsions. At the screening were evaluated the proximate composition, fiber contents, carotenoid profiles and bioacessibilities. The nutritional value demonstrated that these fruits have high potential as raw-materials for healthy products due to their high fiber, minerals and carotenoid contents in addition to low energy value. Analysis by HPLC-DAD allowed the identification of 14 carotenoids in the 11 fruits studied for the screening. Results demonstrated the superiority of the bioaccessibility of xanthophylls (ranging 10 %-52 %) in relation to carotenes, and the low bioaccessibility of lycopene from pitanga (1.1 %) and average bioaccessibility of β-carotene from buriti (26 %). Pitanga and buriti had their carotenoid profiles analyzed and monitored throughout an in vitro simulation of the digestion coupled with caco-2 cell cultures. Although xanthophylls are more bioaccessible, the intestinal ephitelium absorb preferentially the provitamin A carotenoids, such β-carotene and β-criptoxanthin. In order to produce these microemulsions, high-speed homogenization (HSH) and ultrasound (US) were studied in combination with the use of surfactants (Whey Protein Isolate and Tween 80), and addition of corn oil as carotenoid carrier. The experiments have shown that the interaction of US and HSH is capable to break cell walls and release carotenoids with higher efficiency. Optical and fluorescence microscopy, as well as carotenoid analysis demonstrated that it was possible to manipulate the food matrix structure releasing the carotenoids from the plant cells and encapsulating them inside the oil droplets, what increased their retention after processing. The microemulsion were affected by time of processing and by surfactant related to their rheology, final structure, stability of emulsion and carotenoid stability to processing. Finally, a dynamic gastrointestinal system was used to compare the behavior of carotenoids from whole fruit pulps and selected microemulsions (2% Tween 80, 5% corn oil, processed by HSH-US 4 min-4 min). The results demonstrated that it was possible to increase the st...

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Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

Cited by 79 publications

References 29 publications

Strategies for structuring diverse emulsion systems by using wood lignocellulose-derived stabilizers

Strategies for structuring diverse emulsion systems by using wood lignocellulose-derived stabilizers

Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Food structure design to modulate bioaccessibility of carotenoids from brazilian native fruits after screening of eleven non-conventional tropical fruits

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