Flocculation of protein-stabilized oil-in-water emulsions

Dickinson, Eric

doi:10.1016/j.colsurfb.2010.06.033

Cited by 371 publications

(211 citation statements)

References 155 publications

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“…14,24 The underlying principles of the steric and electrostatic stabilization of double emulsion droplets by protein are essentially the same as those relating to a simple protein-stabilized emulsion. [79][80][81][82] A further advantage of protein as emulsifying agent is that it is insoluble in the oil phase, and so it has no tendency (unlike small-molecule emulsifiers) to migrate to the internal oil-water interface or to interfere with the stabilization of the inner droplets. In the case of O/W emulsions, it is common practice to add polysaccharides at low concentrations as thickening and gelling agents in order to achieve rheological control of the aqueous continuous phase 83 ; the same approach is applicable to double emulsions.…”

Section: Stabilization Of Outer Droplets Of W/o/w Emulsions By Biopolmentioning

confidence: 99%

Double Emulsions Stabilized by Food Biopolymers

2010

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Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers and synthetic polymeric stabilizing agents by food-grade ingredients. Of particular value for conferring the required functionality are food proteins and polysaccharides. This review describes how these biopolymers have been successfully incorporated into the internal and external aqueous phases of W/O/W emulsions to improve the stability and yield of model systems. Recent advances in the use of protein-polysaccharide conjugates and complexes for the stabilization of the outer droplets of W/O/W emulsions are highlighted.

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Section: Stabilization Of Outer Droplets Of W/o/w Emulsions By Biopolmentioning

confidence: 99%

Double Emulsions Stabilized by Food Biopolymers

2010

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“…For example, emulsions containing flocculated droplets typically have much higher viscosities than non-flocculated ones, which may be useful for creating products with viscous, paste-like, or solid-like properties. The droplets can be made to aggregate with each other by adjusting system conditions so that the attractive interactions acting between the droplets overcome the repulsive interactions [6,85]. The method used to induce flocculation is highly system dependent, and in particular on the nature of the droplet interface.…”

Section: Droplet Spatial Distribution: Controlled Droplet Aggregationmentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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Abstract:Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state. The interfacial properties of lipid droplets can be altered using competitive adsorption or coating methods (such as electrostatic deposition). The physical state of oil droplets can be altered by selecting an oil phase that crystallizes after the emulsion has been formed. The composition of the disperse phase can be altered by mixing different kinds of oil droplets together to induce inter-droplet exchange of oil molecules. The local environment of oil droplets can be altered by embedding them within hydrogel beads. The aggregation state of oil droplets can be controlled by promoting flocculation. These post-homogenization methods can be used to alter functional attributes such as physical stability, rheology, optical properties, chemical degradation, retention/release properties, and/or gastrointestinal fate.

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“…For protein stabilised emulsions part of this repulsion is provided by electrostatic interactions between positively charged protein layers. 32 Adsorption of negatively charged polysaccharide, at the early stages of the formation of the secondary layer, can reduce the overall surface charge. This diminishes the electrostatic repulsion between the droplets.…”

Section: Introductionmentioning

confidence: 99%

Mixed protein–polysaccharide interfacial layers: effect of polysaccharide charge distribution

2012

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The influence of the polysaccharide charge distribution on the structure, thickness, and charge reversal of the interfacial layers, formed by adsorbed positively charged protein and oppositely charged polysaccharide, has been investigated using lattice-based self-consistent field (SCF) approach. We compare the adsorption behaviour of a uniformly charged polysaccharide model with that consisting of a short and a long block carrying different charge densities. For homogeneously charged 10 polysaccharide we observe a resulting interfacial layer that is closer to a mixed protein + polysaccharide film, rather than a multi-layer. We also find that the maximum adsorption of polysaccharide occurs at an optimal value of its charge, above and below which the adsorbed amount decreases. In contrast, for heterogeneously charged chains, as their charge is increasingly located on the shorter block, a much thicker interfacial layer results. In such cases the weakly charged longer blocks extend well away from 15 the surface into the solution. The interfacial film begins to resemble a multilayer with a primary protein and a distinct secondary polysaccharide layer. When the weakly charged long blocks still have a sufficient amount of negative charge, we also observe a reversal of the sign of surface potential from positive to a negative value. Our SCF calculated values for the reversed surface potential are of the order of −25 mV, in good agreement with several experimental results involving -potential measurements on 20 particles covered with such protein + polysaccharide films.

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Flocculation of protein-stabilized oil-in-water emulsions

Cited by 371 publications

References 155 publications

Double Emulsions Stabilized by Food Biopolymers

Double Emulsions Stabilized by Food Biopolymers

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Mixed protein–polysaccharide interfacial layers: effect of polysaccharide charge distribution

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