Progress in the Application of Food-Grade Emulsions

Jie, Yilin; Chen, Fusheng

doi:10.3390/foods11182883

Cited by 17 publications

(9 citation statements)

References 360 publications

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“…CPE is a singular extraction method that has the potential to be replicated to improve the efficiency of bioactive compound recovery [19]. Utilizing surfactants that meet food-grade requirements permits the extraction of specific compounds, thereby facilitating their direct incorporation into food products [20]. When the concentration of molecules in aqueous solutions reaches a critical threshold, micelles are occurring, and these micelles exist in dynamic equilibrium with the monomers in the surrounding aqueous solution [21].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Polyphenol Recovery of Overripe Banana Peel Extract Utilizing Cloud Point Extraction

Athanasiadis,

Chatzimitakos,

Mantiniotou

et al. 2023

Eng

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Consuming fruits and vegetables necessitates discarding the inedible parts, which raises issues such as waste management and contamination of the environment. Numerous studies have been conducted in recent years in an effort to identify alternatives that reduce the negative effects of food and agricultural waste. This study aims to investigate the polyphenol recovery and the antioxidant capacity of overripe banana peel through cloud point extraction (CPE), which is a green method. The optimal conditions of the CPE were three steps of CPE with 10% w/v lecithin, which was used as surfactant, pH 7, and a salt concentration of 15% at 45 °C for 20 min. The total polyphenol content (TPC) was determined to be 541.25 mg GAE/L, the total flavonoid content (TFC) was determined to be 226.38 mg RtE/L, and FRAP and DPPH assays were found to be 2.52 and 2.91 mmol AAE/L, respectively. According to the results, the antioxidant compounds from banana peels can effectively be extracted with the proposed CPE procedure. The as-prepared extracts can potentially be used as food additives to improve human well-being and even as feed additives for a similar purpose.

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Section: Introductionmentioning

confidence: 99%

Investigation of the Polyphenol Recovery of Overripe Banana Peel Extract Utilizing Cloud Point Extraction

Athanasiadis,

Chatzimitakos,

Mantiniotou

et al. 2023

Eng

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“…The macroscopic characteristics of an emulsion can have a significant impact on the stability, organoleptic properties and texture of the final product ( Jie & Chen, 2022 ). A variety of factors, including the concentration and type of emulsifiers, the ratio of internal and external phases, the conditions of homogenization and the viscosity of the constituents, can influence the droplet size of the emulsion ( McClements, 2004b ).…”

Section: Resultsmentioning

confidence: 99%

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt

Kasprzak,

Sady,

Kruk

et al. 2023

PeerJ

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The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attention has recently focused on the fabrication of high internal phase types. Feasibly, stable alternatives structured with health-beneficial lipids like those derived from plants could replace saturated fatty acids. As a fat replacement strategy, the fate of incorporated HIPE would require some adjustments either with storage stability and/or structural feat for the food matrix. Therefore, the replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt was investigated. This involved 25%, 50% and 75% rapeseed oil respectively assigned as low (LIPE), medium (MIPE), and high internal phase emulsion (HIPE). Specifically, emulsions were examined by droplet size, encapsulation, pH, zeta potential, phase separation, and rheology. The fat free yogurt supplemented by HIPE were examined by droplet size, zeta potential, pH, color, sensory, texture and microbiological aspects against positive (regular milk fat) and negative (fat free) yogurt controls. Results showed increasing rapeseed oil contents would form smaller droplet-like emulsions. Within the yogurt matrix however, incorporating HIPE would seemingly reduce oil droplet size without much compromise to bacterial viability, sensory, or texture. Overall, this simple method of lipid alternation shows promise in dairy products.

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“…In recent years, emulsion systems have been extensively researched and developed as essential components for various applications, including biomedicine, food, cosmetics, agriculture, personal care, etc [1–4] . They are commonly utilized as vehicles to encapsulate and deliver bioactive agents, such as nutraceuticals [5–7] and vitamins [8,9] .…”

Section: Introductionmentioning

confidence: 99%

Optimizing Preparation of Fish Scale Collagen Peptide/Sacha Inchi (Plukenetia volubilis L.) Seed Oil Nanoemulsion

Vu,

Mai

et al. 2024

ChemistrySelect

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This study presents results of extracting hydrolyzed collagen peptide from fresh‐water fish scale and using it to prepare a nanoemulsion based on Sacha inchi (Plukenetia volubilis L.) seed oil and collagen peptide. The sacha inchi seed oil is extracted from the seeds of Sacha Inchi (abbreviated as sachi) plant and contains approximate 45 % triple omega 3–6‐9 (ω‐3, ω‐6, ω‐9) content. Pseudo‐ternary phase diagrams of three components: aqueous collagen solution, sachi seed oil, and surfactant/co‐surfactant (Smix) have been constructed. The parameters including the composition of Smix, sachi seed oil, and aqueous collagen solution have been selected to optimize the technology factors for the emulsion process. A quadratic regression equation was chosen, and experimental planning following the Box‐Behnken model using response surface methodology was used to optimize the preparation conditions for the nanoemulsion. The average droplet size of the emulsion systems is the object function for optimization. The Smix is a mixture of surfactant (Tween80) and propylene glycol (PG) with different ratios of Tween80/PG of 1/1, 2/1, 3/1, and 4/1, corresponding to the formation of four emulsion systems, code 1, 2, 3, 4, respectively. The optimal parameters for each emulsion system are different, however, the aqueous collagen solution contains a higher proportion in emulsions. Under the optimal conditions, the predicted values of the objective function of emulsions code 1–code 4 ranged from 95.62 to 185.14 nm, increasing together with the Tween80 ratio in Smix. The experiment values of the objective function of emulsions code 1–code 4 prepared under the optimal conditions are 104.22, 133.70, 159.27, and 207.87 nm, respectively. These values are close to the predicted values, suggesting that the suitability of the experiment and theory. Additionally, the stability of the nanoemulsion prepared under the optimal conditions is also evaluated. A stable nanoemulsion is potentially for loading nutraceuticals and vitamins for applications in personal health care and medicinal fields.

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Progress in the Application of Food-Grade Emulsions

Cited by 17 publications

References 360 publications

Investigation of the Polyphenol Recovery of Overripe Banana Peel Extract Utilizing Cloud Point Extraction

Investigation of the Polyphenol Recovery of Overripe Banana Peel Extract Utilizing Cloud Point Extraction

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt

Optimizing Preparation of Fish Scale Collagen Peptide/Sacha Inchi (Plukenetia volubilis L.) Seed Oil Nanoemulsion

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