Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin

Okuro, Paula Kiyomi; Gomes, Andresa; Costa, Ana Letícia Rodrigues; Adame, Matheus A.; Cunha, Rosiane L.

doi:10.1016/j.foodres.2019.04.028

Cited by 94 publications

(41 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this way, mobility of the oil droplets was restricted (Chanamai & McClements, 2002). Okuro, Gomes, Costa, Adame, and Cunha (2019) also claimed that increasing emulsifier (lecithin) content in o/w emulsions with 25% (w/w) SFO formed an enhanced viscoelastic interfacial layer which provided a good kinetic stability to their emulsions (Okuro et al., 2019). In another study, pea protein–polysaccharide complexes prepared with different polysaccharides were used to stabilize the SFO containing o/w emulsions at 2% (w/w) total polymer concentration (Vélez‐Erazo, Bosqui, Rabelo, Kurozawa, & Hubinger, 2020).…”

Section: Resultsmentioning

confidence: 99%

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field ¹H NMR relaxometry study

Akkaya

Özel

Yanık

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

Pectin–wax‐based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at different concentrations for any possible edible film or coating formulations. Sunflower oil (SFO) was added as the dispersed oil phase to these emulsions. Characterization of the emulsions was performed by using particle size, rheology, and time domain nuclear magnetic resonance (NMR) relaxometry measurements. Effects of HMP concentration and the presence of SFO in the emulsion formulations were explored. Mean particle size values were recorded between 1 and 3 µm. Rheology measurements showed that increasing HMP concentrations and presence of SFO in emulsions resulted in more pseudoplastic behavior. NMR transverse relaxation times (T2) were measured to detect the differences between the emulsions. Relaxation spectrum analysis was also conducted for a detailed understanding of the transverse relaxations. Addition of SFO and higher HMP concentrations decreased the T 2 values of the emulsion systems (P < 0.05). However, T2 decreasing effect of SFO was compensated at 10% (w/w) HMP concentration showing that SFO was well dispersed in this particular emulsion formulation. Changes in the rheological behavior and relaxation times provided insight on the formation and stability of the emulsions.Practical ApplicationFindings of this study can be utilized and integrated to produce edible films and coatings with different water permeability characteristics. This study showed that NMR relaxometry parameters were also effective in monitoring and determining the physical characteristics of the pectin–wax‐based emulsion systems as other conventional techniques including rheology and particle size measurements. Our NMR relaxometry findings were in correlation with the flow behavior and particle size results of the investigated emulsion systems.

show abstract

Section: Resultsmentioning

confidence: 99%

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field ¹H NMR relaxometry study

Akkaya

Özel

Yanık

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Nevertheless, a non-Newtonian behavior has been observed by Ushikubo & Cunha (2014), working with 30:70 W/O emulsions prepared with soybean oil and PGPR, and water, and by Rahpeyma & Sekhavatizadeh (2020), working with 10:90 W/O emulsions prepared with canola oil with GMS, and water containing green coffee extract. Okuro et al (2019) also observed a non-Newtonian behavior working on 75:25 W/O emulsions emulsified by PGPR.…”

Section: Confocal Laser Scanning Microscopy (Clsm)mentioning

confidence: 80%

“…The PGPR has been widely used in researches on W/O emulsions because it is an effective hydrophobic emulsifier, and has been used in several similar studies (Márquez et al, 2010, Ushikubo & Cunha, 2014, Tepsongkroh et al, 2015, Dridi et al, 2016, Matos et al, 2018, Velderrain-Rodríguez et al, 2019. It has been also widely used in food industries to stabilize W/O emulsions such as margarines, butter, salad dressing and chocolat (Okuro et al, 2019). W/O emulsions containing plant extracts in the W inner phase can be applied in different industries, such as foods, pharmaceuticals and cosmetics.…”

Section: Introductionmentioning

confidence: 99%

“…**Different lowercase letters in the same column and different uppercase letters on the same line indicate significant differences between averages according to Tukey test (p < 0.05).But,Ushikubo & Cunha (2014), studying the effect of two W/O ratios on emulsions produced with PGPR as emulsifier, didn't find such effect {D 4,3 (30:70) = 1.15 μm ≈ D 4,3 (60:40) = 1.19 μm}. And, curiously,Okuro et al (2019) produced a W/O emulsion with very high-water phase ratio (75:25) and emulsified by PGPR, and determined D 3,2 (2.1 μm, Table2) in the same range of this work (Table1), which means that the W/O ratio could not have so important effect on droplet size. Similar results were observed byGomes et al (2016), also working with 75:25 W/O emulsion and with Gallic acid solution as W phase.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology

2022

View full text Add to dashboard Cite

The low chemical stability under environmental conditions of "Pitanga" leaf hydroethanolic extract (PLHE) can limit its application in industrial scale. It is known that this extract has high antioxidant and antimicrobial activities and that it must be stored under special conditions or encapsulated into W/O emulsions. The objective of this research was to encapsulate PLHE in a W/O emulsion, analyzing the effect of the concentration of the emulsifier and phase ratios on its droplet size, physical stability and viscosity. In general, the droplet size and stability of the W/O emulsions were affected by the concentrations of emulsifiers and phase ratios. The emulsion with a 20/80 W/O ratio and 3 g PGPR/100 g oil was chosen as the most stable formulation because they presented well distributed droplet sizes (unimodal distribution), the lowest D 3,2 (0.25 ± 0.02 μm), the highest physical stability at 60 °C and presented Newtonian behavior. In conclusion, the W/O emulsion is able to encapsulate PHLE and can be applied to thermal processed foods.

show abstract

“…To meet consumers' growing needs for health care, the search for natural ingredients which may completely or partially replace PGPR is becoming a new research focus [20]. Partial replacement of PGPR were studied using lecithin and the effects on the properties of W/O emulsion were investigated [21], and using inorganic nanoparticles as emulsifying agents to obtain stable Pickering emulsions was another solution [22]. Above all, analyzing the relationship between structure and emulsifying properties of PGPR is the basis to successfully design and develop the alternatives.…”

Section: Introductionmentioning

confidence: 99%

Effect of Surfactant Molecular Structure on Emulsion Stability Investigated by Interfacial Dilatational Rheology

Jin

Liu

2021

Polymers

View full text Add to dashboard Cite

Polyglycerol polyricinolate (PGPR) and polyglycerol-2 dioleate were selected as model surfactants to construct water-in-oil (W/O) emulsions, and the effect of interfacial rheological properties of surfactant film on the stability of emulsions were investigated based on the interfacial dilatational rheological method. The hydrophobicity chain of PGPR is polyricinic acid condensed from ricinic acid, and that of polyglycerol-2 dioleate is oleic acid. Their dynamic interfacial tensions in 15 cycles of interfacial compression-expansion were determined. The interfacial dilatational viscoelasticity was analyzed by amplitude scanning in the range of 1–28% amplitude and frequency sweep in the range of 5–45 mHz under 2% amplitude. It was found that PGPR could quickly reach adsorption equilibrium and form interfacial film with higher interfacial dilatational viscoelastic modulus to resist the deformation of interfacial film caused by emulsion coalescence, due to its branched chain structure and longer hydrophobic chain, and the emulsion thus presented good stability. However, polyglycerol-2 dioleate with a straight chain structure had lower interfacial tension, and it failed to resist the interfacial disturbance caused by coalescence because of its lower interfacial dilatational viscoelastic modulus, and thus the emulsion was unstable. This study reveals profound understanding of the influence of branched structure of PGPR hydrophobic chain on the interfacial film properties and the emulsion stability, providing experimental reference and theoretical guidance for future design or improvement of surfactant.

show abstract

Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin

Cited by 94 publications

References 32 publications

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field ¹H NMR relaxometry study

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field ¹H NMR relaxometry study

Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology

Effect of Surfactant Molecular Structure on Emulsion Stability Investigated by Interfacial Dilatational Rheology

Contact Info

Product

Resources

About

Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin

Cited by 94 publications

References 32 publications

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field 1H NMR relaxometry study

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field 1H NMR relaxometry study

Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology

Effect of Surfactant Molecular Structure on Emulsion Stability Investigated by Interfacial Dilatational Rheology

Contact Info

Product

Resources

About

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field ¹H NMR relaxometry study

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field ¹H NMR relaxometry study