Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Huang, Sheng; Wang, Hui; Wang, Shu; Sha, Xiao‐Mei; Chen, Ning; Hu, Yueming; Tu, Zong–cai

doi:10.3389/fnut.2022.961875

Cited by 4 publications

(4 citation statements)

References 48 publications

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“…Similar research on fish oil gelatin emulsions also reported this steric stabilization effect when adding pectin to the systems to form double‐layered emulsions. [ 30 ]…”

Section: Resultsmentioning

confidence: 99%

“…emulsions also reported this steric stabilization effect when adding pectin to the systems to form double-layered emulsions. [30] CO oxidative stability during emulsification processes was also checked. Figure 2 presents PV and TBARS of CO before and after each emulsification step: ultra-turrax and ultrasound.…”

Section: Characterization Of Emulsions and Wpi-hpm Double-layered For...mentioning

confidence: 99%

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The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

Acosta,

Spotti,

Vassallo

et al. 2023

Euro J Lipid Sci & Tech

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Chia oil (CO) is the vegetable source with the highest ω − 3 polyunsaturated fatty acids (PUFAs) proportion known to date (61%–70%). Although this is favorable from a nutritional point of view, higher contents of ω − 3 PUFAs result in shorter shelf life and poorer oxidative stability. The objective of this work was to design edible oil powders of CO co‐encapsulated with commercial antioxidant‐rich sources—containing β‐carotene (BC), astaxanthin (ASX), and vitamin E (VE), either alone or combined (BC–VE and ASX–VE)—to prolong its oxidative stability. To carry out this, spray‐dried microcapsules were produced through oil‐in‐water double‐layered emulsions using whey proteins and pectin. Spray‐dried capsules were stored at 4 and 30°C, and weekly determinations of primary and secondary oxidation compounds were carried out, by measuring peroxide value (PV) and thiobarbituric reactive substances. CO microcapsules with just one commercial antioxidant‐rich source played a key role to keep oxidative indicators below recommended limits (PV < 15 meq kg−1 oil) when storing powders at 30°C, being ASX the best option, whereas there was no significant effect in oxidation when stored at 4°C. Nevertheless, when combining commercial antioxidant sources (BC–VE and ASX–VE), a marked prooxidant effect was observed, exceeding PV threshold at both temperatures after 2 months of storage.Practical Applications: Combination of chia oil and natural antioxidant commercial sources in edible powders constitutes a promising commodity to design potentially anti‐inflammatory nutritional interventions to prevent chronic noncommunicable diseases. This study contributes to show that mixing different antioxidants with chia oil might have a detrimental effect on oil oxidative stability during storage, so caution must be applied when formulating this type of functional ingredients as more is not always better. The goal of this contribution is that it was possible to obtain an easy‐to‐handle powder nutraceutical ingredient containing both chia oil and astaxanthin (using antioxidant concentrations that might have a significant effect on human health) that could be stored at 30°C up to 8 weeks, keeping oxidative indicators below the limits recommended by Codex Alimentarius (peroxide value <15 meq kg−1 oil).

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“…Similar research on fish oil gelatin emulsions also reported this steric stabilization effect when adding pectin to the systems to form double‐layered emulsions. [ 30 ]…”

Section: Resultsmentioning

confidence: 99%

Section: Characterization Of Emulsions and Wpi-hpm Double-layered For...mentioning

confidence: 99%

The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

Acosta,

Spotti,

Vassallo

et al. 2023

Euro J Lipid Sci & Tech

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“…FG–gum arabic interaction led to an increase in the stability of the emulsion gel ( 20 ). Pectin improved the physical stability and rheological properties of FG emulsions ( 21 ). TGase-modified FG increased the creaming stability of fish oil-loaded emulsions ( 22 ).…”

Section: Introductionmentioning

confidence: 99%

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

Xie,

Sha,

Yuan

et al. 2024

Front. Nutr.

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In this work, the effect of the addition of γ-polyglutamic acid (γ-PGA) on the rheology, physicochemical properties, and microstructure of fish gelatin (FG) emulsion gel was investigated. Samples of the emulsion gel were evaluated for rheological behavior and stability prior to gelation. The mechanical properties and water-holding capacity (WHC) of the emulsion were determined after gelation. The microstructure of the emulsion gel was further examined using confocal laser scanning microscopy (CLSM). The results indicated a gradual increase in the apparent viscosity and gelation temperature of the emulsion at a higher concentration of γ-PGA. Additionally, frequency scan results revealed that on the addition of γ-PGA, FG emulsion exhibited a stronger structure. The emulsion containing 0.1% γ-PGA exhibited higher stability than that of the control samples. The WHC and gel strength of the emulsion gel increased on increasing the γ-PGA concentration. CLSM images showed that the addition of γ-PGA modified the structure of the emulsion gel, and the droplets containing 0.1% γ-PGA were evenly distributed. Moreover, γ-PGA could regulate the droplet size of the FG emulsion and its size distribution. These findings suggest that the viscoelasticity and structure of FG emulsion gels could be regulated by adjusting the γ-PGA concentration. The γ-PGA-modified FG emulsion gel also exhibited improved rheology and physicochemical properties. The results showed that γ-PGA-modified FG emulsion gel may find potential applications in food, medicine, cosmetics, and other industries.

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“…[34]. Pectin has been incorporated into emulsions or nanoemulsions in numerous works [35][36][37] to provide structure or stability to the sample, but it should be noted that pectin was added as a powder or in solution, not in the form of a gel. Really, there are a few works that use pectin as a gelled matrix for the preparation of an emulgel, as occurs in this investigation.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties

Muñoz,

Alfaro-Rodríguez,

Prieto-Vargas

et al. 2023

Applied Sciences

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Nanoemulgels are novel formulations of great interest for their use as dual-release systems and as fat substitutes in foods. Lemon essential oil, with a large number of benefits due to its antimicrobial, antifungal, and medicinal properties, and low methoxyl pectin, a natural polysaccharide capable of gelling by adding divalent ions such as calcium, are very appropriate ingredients to produce nanoemulgels with potential applications in industries such as cosmetics, agrochemistry, pharmaceuticals, or food. In this work, lemon-essential-oil-in-water nanoemulgels containing low methoxyl pectin derived from citrus peels were prepared following a three-step process that involves the preparation of a nanoemulsion, a pectin gel, and the mixture of both. In the first stage, the stirring time and the rotational rate employed during the mixing step were assessed. Once the preparation protocol was established, the pectin gel/nanoemulsion mass ratio was investigated. Different techniques were combined to evaluate the influence of the processing and the composition variables on the particle size distribution, mean diameters, flow curves, and physical stability of different emulgels obtained. It was found that the processing variables studied, stirring time, and rotational rate, do not influence the mean particle size of the emulgel, with values matching those of the starting nanoemulsion. However, 3 min and 200 rpm were selected for exhibiting the lowest TSI values. Regarding the composition, a higher content of pectin gel caused a higher viscosity, and therefore a higher physical stability, with the 75P/25E emulgel being the most stable. Aggregation of gel particles, because the pectin gel was really a sheared gel, was the main responsible contributor to the results obtained. This work highlights the importance of the preparation and formulation variables to develop stable, innovative formulations based on nanoemulgels.

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Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Cited by 4 publications

References 48 publications

The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties

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