Influences of Ulva fasciata polysaccharide on the rheology and stabilization of cinnamaldehyde emulsions

Shao, Ping; Shao, Jiamei; Jiang, Yike; Sun, Peilong

doi:10.1016/j.carbpol.2015.08.075

Cited by 31 publications

(15 citation statements)

References 33 publications

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“…Both hydrocolloids had a protein part in their structure that is adsorbed into the oil-in-water interface and reduces the interfacial tension between two immiscible phases, thereby simplifying the disruption of emulsion droplets during the homogenization process. Osano et al [41] , Vasile et al, [42] and Shao et al [39] found the ability of Basil seed gum, Prosopis alba, to exudate gum, and that of Ulva faciata polysaccharide in reducing the interfacial tension, respectively. The interfacial tension of PG solutions slightly increased at 3% concentration, possibly related to the interfacial activity measurement which became a problem due to viscosity effects, because it is very hard to pull the Du Nouy ring through the viscose PG solution.…”

Section: Effect Of Gum Concentrationmentioning

confidence: 99%

“…[38] Jafari et al [14] reported that volume mean droplet size of 5% d-limonenestabilized emulsion of PG increased by increasing the gum concentration in the range of 1-5% (D 43 = 4.242-8.191 μm). In addition, Shao et al [39] reported that the mean droplet size of emulsions decreased until the Ulva faciata polysaccharide reached 3%, and after that resulted in a slight increase of the average droplet size of 4% polysaccharide. The droplet size distribution of PG-and GA-stabilized emulsions show that GA is more effective than PG in making small oil droplets, which is in agreement with the faster kinetics of adsorption onto the oil droplets.…”

Section: Effect Of Gum Concentrationmentioning

confidence: 99%

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The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Golkar

Taghavi

Dehnavi

2018

International Journal of Food Properties

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The current study compares the emulsifying properties of Persian gum (PG) and gum Arabic (GA) in emulsions. The effects of concentration (0.5-3% w/v PG, 2.5-15% w/v PG), pH (2-7), ionic strength [NaCl, CaCl 2 (0-300 mM)], and temperature (40-90°C) were investigated. The surface-volume mean diameter (D 32 ) of the emulsions showed that the minimum values were 9.89 ± 0.68 and 4.52 ± 0.03 µm for emulsions containing 1.5% w/v PG and 15% w/v GA, respectively. In addition, the zeta potential of PG and GA emulsion changed from −23.5 to −39.5 and −30.5 to −46.0 mV, respectively. The interfacial tensions of PG and GA emulsions were varied in the ranges of 34.0-15.0 and 29.0-9.0 mN/m, respectively. Changes in the D 32 value of GA emulsions showed were not significantly different (p > 0.05) with respect to the effects of pH, NaCl, CaCl 2, and temperature. The NaCl concentration had no significant effect on D 32 ; but its value decreased from 13.11 to 5.70 µm as the CaCl 2 concentration increased. The interfacial tension of PG significantly increased with decreasing pH 7-2 and increasing 0-300 mM salts. After heating (25-90°C), the D 32 values of PG and GA emulsions changed to 11.04-14.54 and 4.21-4.21 μm, respectively. The results of this study can be useful for the application of PG as an emulsifier in beverage emulsions. ARTICLE HISTORY

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Section: Effect Of Gum Concentrationmentioning

confidence: 99%

Section: Effect Of Gum Concentrationmentioning

confidence: 99%

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Golkar

Taghavi

Dehnavi

2018

International Journal of Food Properties

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“…To best of our knowledge the emulsifying properties of ulvan have been poorly investigated to date and such data are still limited to a few studies described by Shao et al that reported the surfactant activity and emulsion stabilization by ulvan extracted from Ulva fasciata as a function of the ionic strength of the dispersing medium . The exploitation of ulvan has been mainly directed at its use in biomedical applications due to the biocompatibility and wide range of biological activities displayed by the polysaccharide .…”

Section: Introductionmentioning

confidence: 99%

“…21 To best of our knowledge the emulsifying properties of ulvan have been poorly investigated to date and such data are still limited to a few studies described by Shao et al that reported the surfactant activity and emulsion stabilization by ulvan extracted from Ulva fasciata as a function of the ionic strength of the dispersing medium. [22][23][24] The exploitation of ulvan has been mainly directed at its use in biomedical applications due to the biocompatibility and wide range of biological activities displayed by the polysaccharide. [25][26][27][28] The aim of our work was to investigate the feasibility of using ulvan as a novel emulsifying and stabilizing agent for the development of food and cosmetic formulations suitable for being implemented in label-free consumer products.…”

Section: Introductionmentioning

confidence: 99%

Development of ulvan‐based emulsions containing flavour and fragrances for food and cosmetic applications

Morelli

Massironi

Puppi

et al. 2019

Flavour & Fragrance J

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In the present work, ulvan, a sulphated polysaccharide of algal origin, was innovatively investigated as stabilizing and emulsifying agent in colloidal formulations containing functional agents for food and cosmetic applications in virtue of its edibility and amphiphilic character. Ulvan was successfully submitted to chemical modification with biocompatible fatty acid moieties to increase the amphiphilic properties of the polysaccharide without compromising its safety profile. Oil in water (O/W) emulsions were developed using the ultrasonication method as an easy and rapid homogenization process. The stability of the obtained formulations was assessed by visual inspection, size distribution and zeta potential analysis. Stable emulsions were obtained by using either native or chemically modified polysaccharide. The most promising formulations based on the use of native ulvan were successfully implemented as clouding and flavouring agents in soft drink beverages and as stabilizing and perfuming agents in body cream milk products. The obtained results may open new perspectives on the exploitation of abundant waste biomasses as sources of biocompatible high value added materials suitable for being applied in critical applications as a safe alternative to synthetic chemicals. In particular ulvan could represent a valuable platform of functional and bioactive compounds with promising properties as stabilizing and emulsifying agents for food and cosmetic applications.

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“…The rheological properties and zeta-potential of the emulsions appeared to be dependent on the ulvan concentration. The emulsifying and stabilizing mechanism of the ulvan may ascribe to its surface-active protein moiety, also to the hydrophobicity of the polysaccharide itself [69].…”

Section: +mentioning

confidence: 99%

Antioxidant Activity of Sulfated Seaweeds Polysaccharides by Novel Assisted Extraction

Wu¹

2017

Solubility of Polysaccharides

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Seaweeds have an extremely numerous of species in the world and been able to be divided into several developmental systems. Broadly, three types of seaweeds can be defined according to their color: brown seaweeds, green seaweeds, and red seaweeds. Thousands of years ago, mankind used seaweeds as food and medicine. Seaweed extracts are gaining increasing attention due to their unique composition and the potential for widespread use in industry. A variety of novel (green) extraction techniques have been devised for converting seaweed biomass into seaweed extracts, such as enzyme-assisted extraction (EAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE), and ultrasound-assisted extraction (UAE), which are capable of extracting seaweeds' biologically active compounds without causing degradation. Seaweed extracts contain compounds, such as carbohydrates, proteins, minerals, oils, fats, and polyunsaturated fatty acids and abundant bioactive compounds, such as antioxidants, pigments, and sulfated seaweed polysaccharides (SWP), as well as antibacterial, antifungal, anti-inflammatory, antioxidation, antitumor, antiviral, and hypolipidemic effect. The purpose of this article is to describe the antioxidant activity of SWP of brown seaweeds, green seaweeds, and red seaweeds by novel assisted extraction.

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Influences of Ulva fasciata polysaccharide on the rheology and stabilization of cinnamaldehyde emulsions

Cited by 31 publications

References 33 publications

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Development of ulvan‐based emulsions containing flavour and fragrances for food and cosmetic applications

Antioxidant Activity of Sulfated Seaweeds Polysaccharides by Novel Assisted Extraction

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