Multilayer emulsions stabilized by vegetable proteins and polysaccharides

Abstract

There is great interest in the food, cosmetic and pharmaceutical industry in the use of proteins and polysaccharides as natural hydrocolloids to create novel emulsion systems with improved stability and functionality. For example, the electrostatic interaction between proteins and polysaccharides may be used to form oil-in-water (O/W) emulsions with multilayered interfacial membranes around oil droplets or multilayer emulsions. This type of emulsions have been developed using the layer-by-layer (LbL) technique, which consists of direct adsorption of an oppositely charged polyelectrolyte layer (e.g. polysaccharides) on a primary layer of ionic emulsifiers (e.g. proteins). The polymeric structure and electrical charge of proteins make them a special class of compounds very suitable for its utilization in the LbL technique. In recent years, the utilization of proteins as emulsifiers in food and pharmaceutical industry has been turning towards plants as a preferred alternative to animal-based sources. This article reviews the current understanding of the utilization of different vegetable proteins as emulsifier in order to stabilize O/W multilayer emulsions systems. Additionally, it highlights some potential applications of the multilayer emulsion

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

“…Charge reversal was a characteristic for formatting a bilayer surface and was well described in other studies (Guzey, Klim, & McClements, ; Lim, Griffin, & Ross, ). In addition, Figure shows that the ξ‐potential became constant at a value of approximately −11.7 mV when the CMC concentration exceeded 7 g/kg, possibly an indicator that anionic CMC molecules saturated the surface of the WP coated oil droplets (Burgos‐Diaz, Wandersleben, Marques, & Rubilar, ). Therefore, in our further experiments, we used the bilayer emulsions of the following composition: WP concentration –20 g/kg, CMC concentration –7.5 g/kg, and oil content –400 g/kg.…”

Microencapsulated Vegetable Oil Powder

“…Traditionally, O/W emulsions are prepared by oil homogenization with an aqueous phase containing one or more emulsifiers. However, the achievement of emulsion forming is limited depending on emulsifier properties such as on ionic strength, pH, and temperature, affecting emulsion stability and encapsulated compound [17,18]. Guzey and McClements [17] indicated that one strategy to improve protection against environmental stresses is to create covalent protein-polysaccharide complexes and another strategy is to create multiple layers of emulsifiers and/or polyelectrolytes using a layer-by-layer (LBL) electrostatic deposition technique.…”

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

“…The multilayer coating of oil droplets was also reported by Burgos‐Diaz et al , who stabilized w/o/w emulsions by vegetable proteins as an emulsifier and then created further layers with oppositely charged hydrocolloids. This could be applicable as an alternative to milk, e.g., soya drinks.…”