Emulsions stabilized by high acyl gellan and KCl

Vilela, Joice Aline Pires; Cunha, Rosiane L.

doi:10.1016/j.foodres.2016.11.020

Cited by 14 publications

(6 citation statements)

References 13 publications

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“…These emulsions showed an increase in absolute zeta potential values as gellan gum content increased, which indicated that electrostatic forces contributed to emulsion stability since droplets intensively charged can repel each other, maintaining the stability of the system [ 22 , 23 ]. Vilela et al also found electrostatic forces contributed to gellan emulsion stability [ 24 ]. Moreover, hydrophilic gellan gum could be adsorbed on the interface of oil drop, which may inhibit the accumulation of lipid droplets and enhance the stability of the emulsion, similar to that of gum arabic [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation

Meng

Hang

Fang

et al. 2022

Foods

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The β-carotene emulsion system using high-acyl gellan gum (HA) as an emulsifier was fabricated and systematically studied. The stability and stabilizing mechanism of the emulsion using medium-chain triglyceride as oil phase with a water-oil mass ratio of 9:1 under different physicochemical conditions of heat, pH, and ions were investigated by analyzing mean particle size (MPS), emulsion yield (EY), and dynamic stability. The effects of the HA-β-carotene emulsion system on the bioaccessibility of β-carotene in vitro were conducted. During the simulated oral digestion stage (SODP) and simulated gastric digestion stage (SGDP), the emulsion systems stabilized with different HA contents showed good stability, and the changes of MPS and zeta potential (ZP) were within 2.5 μm and 3.0 mV, respectively. After entering the simulated intestinal digestion phase (SIDP), β-carotene was released from oil droplets and formed micelles with bile salts, phospholipids, etc. HA-β-carotene emulsion can enhance the release rate of free fatty acid (FFA), which ultimately affects the β-carotene bioaccessibility. These results indicate that HA can be used to prepare carotene emulsion and improve its bioavailability. The study provides a reference for the application of HA as a natural emulsifier and the delivery of β-carotene.

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Section: Resultsmentioning

confidence: 99%

Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation

Meng

Hang

Fang

et al. 2022

Foods

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“…These interactions cause viscosity increase. 31 The viscosity decreased significantly by increasing the shear rate in emulsion stabilized with GT (control sample). By increasing the shear rate, the force applied to the emulsion increased, which led to the loss of the bond between the particles and, eventually, viscosity reduction.…”

Section: Preparation Of Pickering Emulsion By Tnpsmentioning

confidence: 99%

Stabilization of Pickering emulsion using tragacanth nanoparticles produced by a combination of ultrasonic and anti‐solvent methods

2021

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BACKGROUND: Because of the high surface/volume ratio in nanometric size particles, they exhibit novel functional properties in many industries, such as emulsion stabilization. Tragacanth nanoparticles (TNPs) were prepared in this research, applying intense ultrasound energy followed by anti-solvent precipitation in ethanol.RESULTS: Investigation of wettability showed a contact angle of 88.9 ± 1.7°for TNPs, providing partial wetting of the nanoparticles at the oil-water interface. Pickering emulsions were prepared using TNPs at different oil contents. Also, emulsions containing tragacanth gum solution were prepared as control emulsions. Results showed that the viscosity of the emulsions prepared by the TNPs was significantly lower than those of the control emulsions. Microscopic images showed that the size of the emulsion droplets decreased by increasing the nanoparticle concentrations. Evaluation of the stability of the emulsions showed that changes in the average diameter of the emulsion droplets stabilized by nanoparticles were not significant after 1 month of storage at room temperature. In contrast, the size of the droplet of control emulsions increased over the 30 days of storage. Thermal and mechanical stresses confirmed the effect of the concentration of TNPs and the oil ratio on the stability of the emulsions. CONCLUSION: The use of TNPs as a natural biopolymer is a promising approach in emulsion systems to prevent coalescence and increase the stability of the Pickering emulsions.

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“…HG has ionized carboxyl groups just like other polysaccharides ( i.e ., pectin, carrageenan and xanthan gum etc .) which may influence the stability of CN coated emulsion droplets ( Vilela and Cunha, 2017 ). The interactions of HG with proteins have been extensively reported in literature as they are affected by ionic strength, temperature, and pH ( HY Goh et al, 2006 ; Guo et al, 2014 ; Sosa-Herrera et al, 2008 ; Vilela and Cunha, 2017 ; Wassén et al, 2013 ; Zia et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

“…which may influence the stability of CN coated emulsion droplets ( Vilela and Cunha, 2017 ). The interactions of HG with proteins have been extensively reported in literature as they are affected by ionic strength, temperature, and pH ( HY Goh et al, 2006 ; Guo et al, 2014 ; Sosa-Herrera et al, 2008 ; Vilela and Cunha, 2017 ; Wassén et al, 2013 ; Zia et al, 2018 ). However, the effects of HG on the interfacial dynamic properties of adsorbed layers of CN at the O/W interface of emulsions have not been reported yet, which may significantly help understand the adsorption behavior of CN at the O/W interface.…”

Section: Introductionmentioning

confidence: 99%

Interfacial rheology of sodium caseinate/high acyl gellan gum complexes: Stabilizing oil-in-water emulsions

Farooq

Ahmad

Khan

2022

Current Research in Food Science

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In this work, the effects of pH and high acyl gellan gum concentration on the adsorption kinetics and interfacial dilatational rheology of sodium caseinate/high acyl gellan gum (CN/HG) complexes were investigated using a pendant drop tensiometer. In addition, stability related properties including interfacial protein concentration, droplet charge, size, microstructure and creaming index of emulsions were studied at different HG concentration (0–0.2 wt%) and pH values (4, 5.5 and 7). The results showed that HG adsorbed onto the CN mainly through electrostatic interactions which could lead to increase the interfacial pressure (π), rates of protein diffusion (k diff ), and molecular penetration (k p ). The CN/HG complexes formed thick adsorption layers around the oil droplets which significantly increased the surface dilatational modulus with the increasing HG concentration. The CN/HG complexes appeared to form more elastic interfacial films after a long-term adsorption time compared with CN alone, which could reduce the droplet coalescence and thus prevented the growth of emulsion droplets. All four phosphorylated proteins of CN (α s1 -, α s2 -, β-, and κ-casein) were adsorbed at the oil-water (O/W) interface as confirmed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and surface protein coverage increased progressively with increasing HG concentration at pH 5.5, but decreased at pH 7. The CN/HG stabilized emulsions at pH 5.5 revealed the higher net charges and smaller z-average diameters than those at pH 4 and pH 7. This study provides valuable information on the use of CN/HG complexes to improve the stability and texture of food emulsions.

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Emulsions stabilized by high acyl gellan and KCl

Cited by 14 publications

References 13 publications

Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation

Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation

Stabilization of Pickering emulsion using tragacanth nanoparticles produced by a combination of ultrasonic and anti‐solvent methods

Interfacial rheology of sodium caseinate/high acyl gellan gum complexes: Stabilizing oil-in-water emulsions

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