Lipid Emulsions

McClements, David Julian; Weiß, Jochen; Corradini, Maria G.

doi:10.1002/047167849x.bio019.pub2

Cited by 4 publications

(5 citation statements)

References 157 publications

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“…Moreover, the anticipation of the drop in the BS profile observed at the top of the tube containing the sample is coherent with the existence of a destabilization mechanism by creaming and oiling off. The oiling off consists in the formation of a separated oil layer as a result of an intense coalescence process (McClements et al ., 2020). This coalescence is noted in Table 3: from day 3 to day 5 the d 4,3 increases significantly ( P < 0.05), without variations in the values with SDS.…”

Section: Resultsmentioning

confidence: 99%

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Development of innovative clean label emulsions stabilized by vegetable proteins

Cabrita

Simões

Álvarez‐Castillo

et al. 2022

Int J of Food Sci Tech

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Summary The consumer's perception that food is one of the main determining factors for health increases the demand for foods in line with this trend. The food industry is researching new ingredients, formulations, and technologies aiming to respond to this demand. Namely, product formulations are increasingly less complex, with fewer additives, and manufactured with commonly known ingredients, leading to the concept of clean label products. The present work aimed to develop a vegan and clean label mayonnaise by replacing egg yolk with vegetable protein, obtaining a product aligned with current food trends. Emulsions with 1.5% (w/w) powdered aquafaba, green pea, lupin, and faba bean proteins were prepared and compared to the commercial standard Mendes Gonçalves' mayonnaise. Texture (TPA) and rheology (SAOS) measurements showed that emulsions with lupin and faba bean protein had significant differences (P < 0.05) from the standard. Thus, these two proteins were assessed in a mixed system using different proportions – total protein content of 1.5% (w/w). Additionally, lupin protein showed a significant impact on mayonnaise structure and consistency. Backscattering and droplet size distribution measurements indicated that, except for faba bean, all the emulsions studied are stable and have a high potential for scale‐up.

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Section: Resultsmentioning

confidence: 99%

“…The droplet size distribution of an emulsion has a strong influence on many of its physicochemical, functional, and sensory properties (McClements et al ., 2020). The distribution of droplet diameter of the emulsions was measured using a laser diffraction instrument (Mastersizer 2000; Malvern Instruments, UK) at 20 °C.…”

Section: Methodsmentioning

confidence: 99%

Development of innovative clean label emulsions stabilized by vegetable proteins

Cabrita

Simões

Álvarez‐Castillo

et al. 2022

Int J of Food Sci Tech

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“…Salad dressing is an O/W emulsion with 30% oil content, and hence, it is thermodynamically unstable and always breaks down over time due to the unfavorable contact between the oil and water phases. , The food industry prefers emulsifiers that have both hydrophilic and hydrophobic groups in their structure and stabilize the emulsion of two immiscible liquids to produce kinetically stable emulsions. The emulsifiers decrease the interfacial tension and hence play a significant role in the manufacture of very stable emulsions …”

Section: Resultsmentioning

confidence: 99%

“…The emulsifiers decrease the interfacial tension and hence play a significant role in the manufacture of very stable emulsions. 34 …”

Section: Resultsmentioning

confidence: 99%

Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability

et al. 2022

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This study aims to investigate the potential of the use of cold-pressed tomato seed oil by-products in a low-fat salad dressing as potential probiotic food carriers to improve the oxidative stability and emulsion stability as well as the rheological properties. The low-fat salad dressing emulsions were formulated with cold-pressed tomato seed by-product (TBP) and Lactobacillus plantarum ELB90. The optimum low-fat salad dressing formulations found were determined as 10 g/100 g oil, 0.283 g/100 g xanthan, and 2.925 g/100 g TBP. The samples prepared with the optimum formulation (SD-O) were compared with the low-fat control salad dressing sample (SD-LF) and the high-fat control salad dressing sample (SD-HF) based on the rheological properties, emulsion stability, oxidative stability, and L. plantarum ELB90 viability. The sample SD-O showed shear-thinning, viscoelastic solid, and recoverable characters. The sample SD-O showed higher IP and ΔG ++ and lower ΔS ++ values than those of the control samples. After 9 weeks of refrigerated storage, viable L. plantarum ELB90 cell counts of salad dressing samples were counted as 7.93 ± 0.03, 5.81 ± 0.04, and 6.02 ± 0.08 log cfu g–1 for SD-O, SD-LF, and SD-HF, respectively. This study showed that TBP could be successfully used in a low-fat salad dressing as a potential probiotic carrier.

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“…The droplet size distribution (DSD) was determined as described by Cabrita et al (2022) [ 19 ], using a laser diffraction instrument (Mastersizer 2000; Malvern Instruments, Malvern, UK) at 20 °C. The droplet size distribution of an emulsion is strongly correlated with its stability and sensory properties [ 36 ]. The emulsions were diluted and homogenized with distilled water before DSD determination.…”

Section: Methodsmentioning

confidence: 99%

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

Simões

Sánchez

Santos

et al. 2023

Foods

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Grass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to extol this ingredient. Our work’s goal was to develop a new vegan emulsion with added value, using grass pea sweet miso as a clean-label ingredient, aligned with the most recent consumer trends. For this, a multidisciplinary approach with microbiological, rheological and chemical methods was followed. Grass pea sweet miso characterization revealed a promising ingredient in comparison with soybean miso, namely for its low fat and sodium chloride content and higher content in antioxidant potential. Furthermore, in vitro antimicrobial activity assays showed potential as a preservation supporting agent. After grass pea sweet miso characterization, five formulations with 5–15% (w/w) of miso were tested, with a vegan emulsion similar to mayonnaise as standard. The most promising formulation, 7.5% (w/w) miso, presented adequate rheological properties, texture profile and fairly good stability, presenting a unimodal droplet size distribution and stable backscattering profile. The addition of 0.1% (w/w) psyllium husk, a fiber with great water-intake capacity, solved the undesirable release of exudate from the emulsion, as observed on the backscattering results. Furthermore, the final product presented a significantly higher content of phenolic compounds and antioxidant activity in comparison with the standard vegan emulsion.

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Lipid Emulsions

Cited by 4 publications

References 157 publications

Development of innovative clean label emulsions stabilized by vegetable proteins

Development of innovative clean label emulsions stabilized by vegetable proteins

Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

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