Emulsion stabilizing properties of pectin

Leroux, Jean‐Christophe; Langendorff, V.; Schick, G. Alan; Vaishnav, Vinod; Mazoyer, J.

doi:10.1016/s0268-005x(03)00027-4

Cited by 446 publications

(301 citation statements)

References 20 publications

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“…Table 2 confirmed that most of the emulsions had viscosity less able average droplet size irrespective of the wall materials. Drusch (2007) and Leroux et al (2003) suggested that SBP provided the best emulsifying properties and was able to produce fine and stable emulsions in the same manner as GA but at a much lower concentration. Figure 2 shows the effect of the average droplet size and viscosity on the retention of d-limonene for each combination of wall materials and emulsifiers.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation Efficacy of d-Limonene by Spray Drying Using Various Combinations of Wall Materials and Emulsifiers

Paramita

Furuta

Yoshii

2010

FSTR

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The impact of emulsifiers on the microencapsulation of d-limonene was investigated for the wall materials gum arabic (GA) or maltodextrin (MD) and their blend. The emulsifiers used were sucrose ester (SE), polyglycerol ester (PGE), and sugar beet pectin (SBP). SBP presented good emulsification ability and higher retention of d-limonene with various types of wall materials. On the other hand, SE was not recommended because of its unstable emulsion, resulted in very low flavor retention. For PGE, the flavor retention was strongly dependent on the type of wall material. Regarding to the physicochemical properties of spray-dried powder, the combination of GA and PGE produced a stable emulsion and had high flavor retention with low surface oil, while the MD and SE combination was not recommended because of unstable emulsion and almost no flavor retention.

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Section: Resultsmentioning

confidence: 99%

Microencapsulation Efficacy of d-Limonene by Spray Drying Using Various Combinations of Wall Materials and Emulsifiers

Paramita

Furuta

Yoshii

2010

FSTR

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“…The interaction between the amphiphilic protein fraction (mucilage) and the polyanion (pectin) was claimed to be of utmost importance for the emulsifying properties [90,115,116] while others claim the sole hydrocolloid fraction to be sufficient [190,191]. Incompatibility (segregation), co-solubility, and complexation (association) behaviors of protein-polysaccharide blends have been discussed recently [192,193]. In this respect, it needs to be investigated how variations of the pectin:mucilage ratio will affect the technological properties.…”

Section: Potential Applications 721 Foodmentioning

confidence: 99%

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

Stintzing

Carle

2005

Mol. Nutr. Food Res.

413

275

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Although traditionally used as a valuable health supporting nutrient, the vegetative parts of Opuntia spp. plants are scarcely used in modern nutrition and medicine. While all kinds of different Opuntia spp. have been studied, a systematic approach regarding the inter-relationships between the composition and the pre- and postharvest conditions is still missing. Therefore, the present review compiles and discusses literature on the chemical composition of cactus stems, the knowledge on uses in food, medicine, and cosmetics. It is concluded that much research is needed to get an insight into the multitude of bioactivities reported in the traditional literature but also to take advantage of the respective constituents for food and pharmaceutical applications.

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“…D 32 provides a measure of the mean diameter where most of the particles fall [24][25][26] . (b) For 0.3-6,000 nm it was used a ZS Zetasizer Nano (Malvern Instruments Ltd, UK) provided with an He-Ne laser (633 nm) and a digital correlator model ZEN 3600.…”

Section: Light Scattering Measurementsmentioning

confidence: 99%

Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles

Gordon

Pilosof

2010

Food Biophysics

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In this paper, we reported a new method to prepare whey protein microparticles via high-intensity ultrasound disruption. Particles morphology was characterized by confocal microscopy, and their size and distribution were analyzed by light scattering technique. Starting whey protein isolate (WPI) exhibited changes in size and distribution according to its concentration. For WPI, 7.5% (w/w) mean size was 0.7 µm, and upon sonication at ambient temperature, the size was reduced up to 0.2 µm showing the particles a rounded morphology. Sonication at room temperature of gelled WPI led to particles with sizes between 0.1 and 10 µm which had a tendency to flocculate. When WPI was submitted to sonication under heating at protein denaturation temperature, different effects were observed according to protein concentration. The particle size was reduced for the lowest WPI concentration (7.5 wt.%), did not change at 9 wt.%, but strongly increased at 12 wt.%, in comparison with the untreated sample. WPI particles of desired size in the micron range may be obtained either by sonication of gelled WPI or by sonication under heating at denaturation temperature by controlling processing variables.

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Emulsion stabilizing properties of pectin

Cited by 446 publications

References 20 publications

Microencapsulation Efficacy of d-Limonene by Spray Drying Using Various Combinations of Wall Materials and Emulsifiers

Microencapsulation Efficacy of d-Limonene by Spray Drying Using Various Combinations of Wall Materials and Emulsifiers

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles

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