Progress in natural emulsifiers for utilization in food emulsions

Öztürk, Bengü; McClements, David Julian

doi:10.1016/j.cofs.2015.07.008

Cited by 353 publications

(225 citation statements)

References 42 publications

(59 reference statements)

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“…Although most polysaccharides are highly hydrophilic molecules and not predominantly surface-active, a higher concentration of pectin tended to stabilize emulsions by increasing aqueous phase viscosity and thereby inhibiting droplet movement (Ozturk & McClements, 2016). Fig.…”

Section: Resultsmentioning

confidence: 99%

“…5b) when zein concentration was increased. The viscosity of continuous phase contributed to emulsion stability by slowing the creaming rate, leading to the stable emulsions (Ozturk & McClements, 2016). Fig.…”

Section: Effect Of Zein Concentrationmentioning

confidence: 99%

“…There is a growing trend within the food industry to replace synthetic emulsifiers with natural emulsifiers. The most common natural emulsifiers used in the food industry are amphiphilic proteins, polysaccharides and phospholipids (Ozturk & McClements, 2016). The most widely used polysaccharides emulsifiers in food applications are gum arabic, modified starches, modified celluloses, some kinds of pectin and galactomannans while protein ingredients derived from milk (such as b-lactoglobulin, whey protein isolate) are the commonly used protein emulsifiers (Dickinson, 2003(Dickinson, , 2009).…”

Section: Introductionmentioning

confidence: 99%

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Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixing

2016

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Section: Resultsmentioning

confidence: 99%

Section: Effect Of Zein Concentrationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixing

2016

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“…b). In contrast, phospholipid‐ or Quillaja saponin‐stabilised emulsions typically become only unstable at acidic conditions (Yang et al ., ; McClements et al ., ), whereas other natural emulsifiers such as whey proteins typically exhibit instabilities around their isoelectric point (~pH 5) (Ozturk & McClements, ).…”

Section: Resultsmentioning

confidence: 99%

Formation and stability of emulsions stabilised by Yucca saponin extract

Ralla

Salminen

Tuosto

et al. 2017

Int J of Food Sci Tech

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Summary Yucca saponin extract containing steroidal saponins was examined for its interfacial and emulsifying properties. For this purpose, we produced oil‐in‐water emulsions and tested their stability against environmental stresses (pH, ionic strength, heating and freeze‐thawing). Yucca saponin extract was highly surface‐active and formed negatively charged submicron‐sized emulsions at low surfactant‐to‐oil ratio. The emulsions were stable at pH 5–9 and showed only minor increase in droplet size when heated up to 90 °C. Our results indicate Yucca saponin extract as a new potential natural surfactant that may be used to replace synthetic surfactants in the food and beverage industry for selected applications.

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“…There has been a growing demand from consumers for commercial products that contain "label friendly" and sustainable ingredients [12,13]. Biopolymer-based surfactants, such as proteins (whey, casein, soy, and egg) and polysaccharides (gum arabic and pectin), are promising natural candidates to form and stabilize emulsions [14,15].…”

Section: Introductionmentioning

confidence: 99%

Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids

Bai

McClements

2016

Journal of Colloid and Interface Science

Self Cite

204

109

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Nanoemulsions are used in the food, cosmetics, personal care and pharmaceutical industries to provide desirable optical, textural, stability, and delivery characteristics. In many industrial applications, it is desirable to formulate nanoemulsions using natural ingredients so as to develop label-friendly products. Rhamnolipids are biosurfactants isolated from certain microorganisms using fermentation processes. They are glycolipids that have a polar head consisting of rhamnose units and a non-polar tail consisting of a hydrocarbon chain. In this study, the interfacial characteristics of this natural surfactant at medium chain triglyceride (MCT) oil-water interfaces were characterized, and its ability to form nanoemulsions was compared to that of another natural surfactant (quillaja saponins). The influence of rhamnolipid concentration, homogenization pressure, and oil type on the mean droplet diameter of emulsions produced by microfluidization was determined. Rhamnolipids were highly effective at forming small droplets (d32<0.15μm) at low surfactant-to-oil ratios (SOR<1:10) for MCT oil. Rhamnolipids could also be used to form small droplets using long chain triglyceride oils, such as corn and fish oil. Rhamnolipid-coated droplets were stable to aggregation over a range of pH values (5-9), salt concentrations (<100mM NaCl) and temperatures (20-90°C). However, droplet aggregation was observed at highly acidic (pH 2-4) and high ionic strength (200-500mM NaCl) conditions. These effects were attributed to a reduction in electrostatic repulsion at low pH and high salt levels. Rhamnolipid-coated droplets had a high negative charge at neutral pH that decreased in magnitude with decreasing pH. These results indicate that rhamnolipids are effective natural surfactants that may be able to replace synthetic surfactants in certain commercial applications.

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Progress in natural emulsifiers for utilization in food emulsions

Cited by 353 publications

References 42 publications

Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixing

Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixing

Formation and stability of emulsions stabilised by Yucca saponin extract

Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids

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