Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes

Kabakci, Cansu; Şumnu, Gülüm; Şahin, Serpil

doi:10.1007/s11947-021-02672-5

Cited by 19 publications

(15 citation statements)

References 73 publications

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“…In this study, set asiding from EM used in W 2 , ultrasonic emulsi cation might also be the reason for the formation of nano-sized droplets in all DE samples (Kabakci et al, 2021). Ultrasonication can induce structural changes of casein in this study which lower the interfacial tension.…”

Section: Creaming Index (Ci) and Morphology Of Double Emulsionmentioning

confidence: 76%

“…Biopolymers like protein and polysaccharides are commonly used as hydrophilic emulsi ers in DE due to their lower toxicity as compared to synthetic surfactants. Some biopolymers have their charge and surface active properties which affect rheological behaviours of W 1 /O/W 2 (Kabakci et al, 2021). Milk proteins such as caseins and whey are common protein biopolymers due to its excellent emulsifying properties (Silva et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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The stabilization of kenaf leaves extract co-loaded W 1 /O/W 2 double emulsion by emulsifier mixtures of sodium caseinate-Tween20-β-cyclodextrin

Elaine

Tan

M.H.A.

et al. 2022

Preprint

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Water-in-oil-in-water (W1/O/W2) double emulsion (DE) is often used for hydrophilic bioactives encapsulation. However, the stabilization of food-grade DE is difficult due to its complex structure and limited emulsifier choices. Thus, this paper studies the stabilization of DE containing ethanolic kenaf leaves extract by emulsifier mixture (EM) containing sodium caseinate, Tween-20, and β-cyclodextrin. The particle size, polydispersity index, creaming index, encapsulation efficiency, and droplet morphology were observed for 5 weeks storage. Overall, all DE samples did not undergo phase separation, with a noticeable increase in viscosity throughout storage. The morphology and functional groups also showed spherical droplet shape and interaction changes after emulsification. DE stabilized by 2.5% and 4.0% (w/w) EM had consistent droplet size and distribution, encapsulation efficiency > 98%, and highest viscosity value up to 35-day storage at 25℃. Specifically, DE with 4.0% (w/w) EM showed good resistance under pH changes. In conclusion, double emulsion stabilized by sodium caseinate, T20, and β-cyclodextrin are stable up to 5 weeks at 25°C, potentially to be applied in food and beverage applications.

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Section: Creaming Index (Ci) and Morphology Of Double Emulsionmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 99%

The stabilization of kenaf leaves extract co-loaded W 1 /O/W 2 double emulsion by emulsifier mixtures of sodium caseinate-Tween20-β-cyclodextrin

Elaine

Tan

M.H.A.

et al. 2022

Preprint

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show abstract

“…These reported vitamins include vitamin C (Kheynoor et al, 2018), folic acid (Assadpour et al, 2016), and so forth. Besides, there are numerous studies on other functional or natural compounds, such as carotenoids (Mehrnia et al, 2017), minerals (Kabakci et al, 2021), and bioactive peptides (Choi et al, 2020;Ying et al, 2021). Giroux et al (2019) encapsulated the hydrolysates of β-lactoglobulin in the double emulsion and proposed that the release of the peptide was negatively correlated with the viscosity of the oil and the hydrophobicity of the peptide.…”

Section: Protection Of Sensitive Ingredientsmentioning

confidence: 99%

“…Zhu et al (2017) found that the increase of BSA concentration in the internal water phase could slow down the release rate of magnesium ions in the double emulsion, make the structure of soybean protein gel more orderly and uniform, and improve the yield and texture of soybean protein gel. Moreover, magnesium enriched cakes can be produced by encapsulating magnesium in the double emulsion and then adding the resulting emulsion to the cake batter (Kabakci et al, 2021).…”

Section: Other Applications Related To Food Systemsmentioning

confidence: 99%

“…These reported vitamins include vitamin C (Kheynoor et al., 2018), folic acid (Assadpour et al., 2016), and so forth. Besides, there are numerous studies on other functional or natural compounds, such as carotenoids (Mehrnia et al., 2017), minerals (Kabakci et al., 2021), and bioactive peptides (Choi et al., 2020; Ying et al., 2021). Giroux et al.…”

Section: Applications Of Double Emulsionsmentioning

confidence: 99%

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Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends

Luo

Wei

2023

Food Frontiers

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Compared with ordinary emulsions, the unique structures endow double emulsions with special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats. In recent years, due to the instability of double emulsions, numerous experiments have been carried out on their preparation technology as well as stabilization methods. This review emphatically summarizes the research progress of double emulsions, including preparation techniques, factors affecting stability, stabilization mechanisms, and related applications. At present, in addition to the traditional mechanical agitation and ultrasonic emulsification, membrane emulsification, phase inversion, and microfluidic emulsification are the main research directions, all of which can improve the stability. Moreover, the stabilizer is also a crucial factor affecting the stability of the double emulsion. Hence, in this article emphasis is placed on surfactants, biopolymers, and solid particles. The applications of double emulsions in food industry can be divided into the following categories: encapsulating substances, controlling the release, and being served as fat substitutes. Furthermore, in the future, the main challenges are to commercialize the double emulsions and enhance their safety in food applications. Additionally, developing high internal phase Pickering double emulsions and O/W/O double emulsions may become the major research trends.

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Functional Properties of Lentils and Its Ingredients in Natural or Processed Form

Keskin

Şumnu

2023

Lentils

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Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes

Cited by 19 publications

References 73 publications

The stabilization of kenaf leaves extract co-loaded W 1 /O/W 2 double emulsion by emulsifier mixtures of sodium caseinate-Tween20-β-cyclodextrin

The stabilization of kenaf leaves extract co-loaded W 1 /O/W 2 double emulsion by emulsifier mixtures of sodium caseinate-Tween20-β-cyclodextrin

Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends

Functional Properties of Lentils and Its Ingredients in Natural or Processed Form

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