Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions

Fioramonti, Silvana Alejandra; Arzeni, Carolina; Pilosof, Ana M.R.; Rubiolo, Amelia Catalina; Santiago, Liliana G.

doi:10.1016/j.jfoodeng.2015.01.013

Cited by 60 publications

(21 citation statements)

References 28 publications

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“…Multilayer emulsions are emulsions with oil droplets coated by more than one interfacial layer of charged emulsifiers and/or biopolymers, created by the stepwise electrostatic deposition of oppositely charged materials (Bortnowska, 2015;McClements, Decker, Park, & Weiss, 2009). Previous findings have shown that multilayer emulsions are highly stable to pH changes, high ionic strength, temperature (either heating or freezing) and dehydration, due to the presence of a thick interfacial layer (Fioramonti, Arzeni, Pilosof, Rubiolo, & Santiago, 2015;Liu, Wang, Sun, McClements, & Gao, 2016;Noshad, Mohebbi, Koocheki, & Shahidi, 2015;Schmelz, Lesmes, Weiss, & McClements, 2011). This physical property might potentially enhance the protection of sensitive active ingredients encapsulated in these systems.…”

Section: Introductionmentioning

confidence: 99%

Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol

et al. 2017

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Interfacial deposition of biopolymer layers on oil droplets may be a suitable strategy for increasing the emulsion stability and protection of functional ingredients. Resveratrol is a naturally occurring phenolic compound with numerous health-promoting properties, but its usage is still restricted due to its poor water solubility and high chemical instability. The aim of this study was to formulate single-layer (lactoferrin) and multilayer (lactoferrin/alginate and lactoferrin/alginate/ε-poly-L-lysine) emulsions containing resveratrol and to study the emulsions stability and antioxidant activity during storage. All primary (single-layer) emulsions had average droplet diameters below 300 nm and z-potentials strongly positive, allowing the electrostatic deposition of another layer of anionic biopolymer, such as alginate. Secondary (multilayer) emulsions were highly unstable at low alginate concentrations, which was attributed to the bridging flocculation. At higher alginate concentrations, secondary emulsions were rather stable. Tertiary emulsions containing either low or high ε-poly-L-lysine concentrations presented flocculation, but formulations with 0.0036% (w/w) were fairly stable. The antioxidant activity of all resveratrol-loaded emulsions did not significantly change during storage, whereas it decreased in nonencapsulated resveratrol oil from the third week onwards. This study provides useful information for the design of delivery systems for resveratrol with relevance in food applications.

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Section: Introductionmentioning

confidence: 99%

Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol

et al. 2017

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“…Additionally, the interactions between all variables had significant effects on this response. MD added to the aqueous phase of O/W emulsions was expected to increase creaming stability, since addition of polymers, such as MD, to the aqueous phase of O/W emulsions at high concentrations increases the viscosity of the continuous phase, resulting in improved emulsion stability (Caporaso et al, 2016a(Caporaso et al, , 2016bFioramonti, Arzeni, Pilosof, Rubiolo, & Santiago, 2015;Klinkesorn et al, 2004;McClements, 2000;Salimi et al, 2015). Polysaccharides are reported to induce flocculation of oil droplets and the formation of a gel-like network that delays creaming (Parker, Gunning, Ng, & Robins, 1995;Udomrati et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Kibici

Kahveci

2019

Journal of Food Science

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The effect of emulsifiers, emulsion stabilizer (maltodextrin, MD), and β‐cyclodextrin (BCD) on physical and oxidative properties of oil‐in‐water (O/W) emulsions (5%, 20%, 40% of oil, w/w) was investigated. Four different emulsifiers were selected based on their structure: two types of protein‐based emulsifiers (sodium caseinate, SC; and whey protein isolate, WPI), and two types low molecular weight emulsifiers (LMEWs: lecithin, LEC; and Citrem, CITREM). Physical and oxidative stability of emulsions prepared with these emulsifiers together with MD were compared based on their creaming index (CI), viscosity, droplet size, zeta potential, peroxide and p‐anisidine values. LMWE‐stabilized emulsions (with LEC or CITREM) had better creaming stability with lower droplet sizes whereas protein‐stabilized emulsions (with SC or WPI) had higher viscosities. Droplet size was the lowest when CITREM was used, which increased with increasing oil concentration for all emulsifiers. Formulation with the lowest CI value and droplet size was considered to be more prone to oxidation; therefore, a 1:1 (w/w) combination of CITREM with BCD was used to stabilize the emulsions to improve the oxidative as well as physical stability. Added BCD significantly increased the storage stability of emulsions by reducing CI and droplet size values with a simultaneous increase in the viscosity, both at room temperature and at storage conditions (at 4 and 55 oC). However, the oxidative as well as physical stability of BCD added emulsions were not improved, neither toward heat‐ nor light‐induced lipid oxidation. Practical Application This work investigated the effects of emulsifiers and dextrins on the stability of oil‐in‐water (O/W) emulsions. Both maltodextrin (MD) and β‐cyclodextrin (BCD) addition resulted in enhanced physical stability, the latter being more effective. The findings can be applied to formulate emulsions with improved shelf life within the limits of allowed daily intake (ADI) level of BCD (5 mg/kg bw per day).

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“…The smaller the particle size, the more stable the emulsion. In general, large droplet aggregation can be reflected by D 4,3 35 .…”

Section: Particle Size Measurements Of Emulsionsmentioning

confidence: 99%

Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate

et al. 2019

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Introduction Many proteins are used as high-efficiency emulsifiers because they contain both hydrophobic and charged hydrophilic regions, which reduce the surface tension and interact at the emulsions interface 1 , they are widely used in food, nutrition, and pharmaceutical industries. In order to maintain microbiological and chemical stability and extending the shelf life of food products, freezing becomes one of the most important preservation methods. When the emulsions are stored at 20 , a variety of phenomenon can occur including creaming, sedimentation, oiling off and phase separation of the emulsions 2 , which limit its application in the food industry. And protein emulsions stability is sensitive to environmental stress, such as pH, ionic strength, and temperature 3. Degner et al. 4 reported that the freeze-thaw instability of emulsions was mainly related to the crystallization of oil-water phase and the change in droplet microenvironment conditions pH, viscosity, osmotic pressure and ionic strength. Both proteins and polysaccharides play an important role in terms of structure and stability 5. Polysaccharides and proteins can be used in the preparation of edible film applications in the food field 6. Polysaccharides can also act as catalysts to promote the amination of 1,2-epoxycyclohexane 7. In addition, polysaccharides can be used in the medical field due to their biological activity 8. The enhanced emulsifying properties of protein-polysaccharide

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Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions

Cited by 60 publications

References 28 publications

Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol

Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate

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