Fabrication and characterization of oil-in-water emulsions stabilized by macadamia protein isolate/chitosan hydrochloride composite polymers

Zhong, Yi; Xiang, Xiaoyue; Wang, Xiaohuang; Zhang, Yu; Hu, Mingming; Chen, Tingting; Liu, Chengmei

doi:10.1016/j.foodhyd.2020.105655

Cited by 48 publications

(15 citation statements)

References 44 publications

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“…; family Proteaceae ), which is native to the rainforests of eastern Australia (Wang et al., 2014). In recent years, the macadamia nut industry in China has developed rapidly, with the planting area expected to be 15,000 ha; the trees are widely planted in southern China, especially in Yunnan and Guangxi provinces (Hong et al., 2018; Zhong et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Xie

et al. 2021

Food Science & Nutrition

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Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and other phytochemicals were analyzed, and a sensory evaluation was carried out of two major varieties of macadamia nuts planted in China, after roasting. Only small changes in fatty acid (FA) content and a slight decrease in total triglycerides (TAGs) were observed after roasting. The free fatty acid (FFA) content and the peroxide value were increased by roasting. The total available polyphenol content increased by 25.6% and the oxidative stability index of kernels increased by 21.6%. The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.

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Section: Introductionmentioning

confidence: 99%

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Xie

et al. 2021

Food Science & Nutrition

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“…The addition of salt to the emulsions shielded the electrostatic screening effects, and therefore decreased the electrostatic repulsion [ 20 ]. Though the presence of PUE increased the ionic stability, both the WPI and the WPI–PUE emulsions were unstable in the presence of salt.…”

Section: Resultsmentioning

confidence: 99%

“…The ζ-potential was measured using a Zetasizer (Nano-ZSP, Malvern, Worcestershire, U.K.) as described previously [ 20 ]. Emulsions were diluted with either water or solutions with the same pH or ionic strength to the appropriate concentration and injected into the folded capillary cell.…”

Section: Methodsmentioning

confidence: 99%

Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Zhong

Zhao

Dai

et al. 2021

Foods

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Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

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“…The higher proportion of smaller droplets in the emulsions with a higher protein/oil mass ratio (4:1), could be associated with the increased availability of protein to encapsulate the oil. Zhong et al 30 . prepared O/W emulsions of macadamia oil with macadamia protein isolate and chitosan hydrochloride and observed that as the proportion of oil in the emulsion increased, oil droplets size became larger due to the lower amount of biopolymers available to stabilize the O/W interface.…”

Section: Discussionmentioning

confidence: 99%

Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process

2021

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BACKGROUND Fish oil is an important source of healthy ω‐3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried. RESULTS Microparticles with different protein/oil ratios were prepared by emulsification and lyophilization. Soy proteins encapsulated fish oil in matrix‐type microcapsules masking its typical odor and oily appearance. Microparticles dried by lyophilization showed a better solid recovery but lower encapsulation efficiency than those spray dried. Increasing protein/oil mass ratio of initial formulations seemed to favor initial lipid oxidation, but these differences were not appreciated when analyzing the oxidative stability over time (measured by Rancimat test). Porous structure and large surface area of lyophilized samples would favor oxygen easy penetration and exposition to free radicals, increasing lipid oxidation over time, while spray dried microparticles showed a good oxidative stability over time, like that of free oil. CONCLUSION Drying processes were determinants in the morphology of microcapsules, the efficiency of encapsulation and protection exerted on the oil. Although emulsifying and drying processes caused certain initial oil oxidation, soy proteins managed to mask fish oil flavors and spray dried systems showed a good perspective of oxidative stability of fish oil over time, better than that of lyophilized microparticles. © 2021 Society of Chemical Industry

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Fabrication and characterization of oil-in-water emulsions stabilized by macadamia protein isolate/chitosan hydrochloride composite polymers

Cited by 48 publications

References 44 publications

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process

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