Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

Jukkola, Annamari; Partanen, Riitta; Xiang, Wenchao; Heino, Antti; Rojas, Orlando J.

doi:10.1016/j.foodhyd.2019.03.005

Cited by 23 publications

(16 citation statements)

References 90 publications

(104 reference statements)

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“…Multiple light scattering technology can promote fast and effective evaluation of fluid stability [50]. As shown in Figure 3A, the TSI of different emulsion decreased as pectin concentration increased from 0.5% to 2%, which indicated improved stability.…”

Section: The Stability Of Emulsionmentioning

confidence: 99%

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin

Duan

Yang

et al. 2021

Foods

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Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher Mw than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0–2.3 μm, its emulsifying activity ranged from 93–100% and emulsifying stability was 94–100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher Mw. MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry.

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Section: The Stability Of Emulsionmentioning

confidence: 99%

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin

Duan

Yang

et al. 2021

Foods

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“…Jukkola et al . (2019b) compared the efficiency of centrifugal and microfiltration separation of milk fat globules from bovine cream. Both fat globules and MFGM are partially damaged, depending on the shear forces received during centrifugal and microfiltration separation.…”

Section: Isolation Of Mfgmmentioning

confidence: 99%

Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits

El-Salam

El-Shibiny

2020

Int J of Dairy Tech

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Milk fat globule membrane (MFGM) is a minor milk constituent composed of a large number of polar lipid (PL) classes and proteins organised in a tri-layer structure. The MFGM PLs and proteins have a wide range of nutritional and health benefits. Animal and human studies have shown that consumption of MFGM preparations has beneficial effects on brain development and function and physical performance, particularly in the elderly. MFGM also improves intestinal health and skin condition, combats hypercholesterolaemia, obesity and inflammation. The present article updates the information about MFGM; particularly its nutritional and health benefits.

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“…Overall, the size distribution of the sonicated emulsion is shifted to smaller sizes which is evidenced by the lower average hydrodynamic diameter of 321 nm compared to 1370 nm (Table 4). The tailing to the right of the distribution (Figure 2b), has been associated with instability [14]. However, light scattering experiments that were conducted (see below) did not show significant changes in the structure of the Figure 2 presents the distributions of hydrodynamic diameter for sonicated and non-sonicated nanoemulsions.…”

Section: Rheologymentioning

confidence: 99%

“…In this work, the maximum SEDDS concentration (dispersed phase) in deionized water that could form o/w emulsion was sought and was estimated visually to be about 60-70% w/w. However, since the emulsion prepared by simple mixing of SEDDS with water had a viscous appearance, sonication was applied to improve texture and fluidity before its use as a binder in the preparation of SEPs [14,33].…”

Section: Preparationmentioning

confidence: 99%

Development and Permeability Testing of Self-Emulsifying Atorvastatin Calcium Pellets and Tablets of Compressed Pellets

et al. 2019

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Self-emulsifying pellets (SEPs) of Atorvastatin Calcium (AtrCa) were developed and processed into tablets (SETs). Self-emulsifying drug delivery system (SEDDS) composed of oleic acid, Tween 20, Span 80 and N-Methyl-2-pyrolidone gave great solubility improvement and was used as oil in water emulsion for the preparation of SEPs. Due to the high 60% w/w SEDDS content required to achieve a therapeutic dose in the final tablet form, sonication was necessary to improve fluidity and stability. Colloidal silicon dioxide (CSD) and microcrystalline cellulose (MCC) were the solids in the pellet formulation employed at a ratio 7:3, which enabled production of pellets with high SEDDS content and acceptable friability as well. Emulsions were characterized physico-chemically, SEPs for physical properties and reconstitution, and tablets of compressed pellets for mechanical strength, disintegration into pellets and drug release. SEPs compressed with 30% MCC at 60 MPa gave tablets of adequate strength that disintegrated rapidly into pellets within 1 min. Emulsion reconstitution took longer than drug release due to adsorption of SEDDS on CSD, implying dissolution at the pellet surface in parallel to that from the dispersed droplets. Compared to the commercial tablet, drug release from the self-emulsifying forms was faster at pH 1.2 where the drug solubility is poor, but slower at pH 6.8 where the solubility is higher. Permeability and cytotoxicity were also studied using Caco-2 cells. The results showed that drug transport from the apical to basolateral compartment of the test well was 1.27 times greater for SEPs than commercial tablets, but 0.86 times lower in the opposite direction. Statistical analysis confirmed the significance of these results. Toxicity was slightly reduced. Therefore, the increased permeability in conjunction with the protection of the drug being dissolved in the SEDDS droplets, may reduce the overall effect of presystemic metabolism and enhance bioavailability.

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Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

Cited by 23 publications

References 90 publications

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin

Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits

Development and Permeability Testing of Self-Emulsifying Atorvastatin Calcium Pellets and Tablets of Compressed Pellets

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