Relationship between the Amount of Lipid Exposed at the Surface of the Lipid Emulsions Encapsulated by a Polymer and the Critical Surface Tension of the Dehydrated Polymer Film.

Adachi, Shuji; Iwase, Hiroyuki; Matsuno, Ryuichi

doi:10.3136/nskkk.42.137

Cited by 9 publications

(4 citation statements)

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“…The critical surface tension of oil to wall material is an indication in the selection of wall material to microencapsulate the oil droplet. 64) Smaller oil droplets in O/W emulsions exhibited higher stability against oxidation after microencapsulation. 59,65) Fig .…”

Section: VI Factors Affecting Autoxidation Of Microencapsulated Oilmentioning

confidence: 98%

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Miyagawa

Adachi

2017

Bioscience, Biotechnology, and Biochemistry

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Oil-in-water (O/W) emulsions are among the dispersion systems commonly used in food, and these emulsions are in thermodynamically unstable or metastable states. In this paper, various methods for preparing O/W emulsions are outlined. Since the commodity value of food is impaired by the destabilization of O/W emulsions, experimental and theoretical approaches to assess the stability of O/W emulsions are overviewed, and factors affecting the dispersion stability of emulsions are discussed based on the DLVO theory and the concept of the stability factor. The oxidation of lipids in O/W emulsions is unhealthy and gives rise to unpleasant odors. Factors affecting the autoxidation of lipids are discussed, and theoretical models are used to demonstrate that a reduction of the oil droplet size suppresses or retards autoxidation. Microencapsulated lipids or oils exhibit distinct features in the oxidation process. Models that explain these features are described. It is demonstrated that a reduction in the oil droplet size is also effective for suppressing or retarding the oxidation of microencapsulated oils.

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Section: VI Factors Affecting Autoxidation Of Microencapsulated Oilmentioning

confidence: 98%

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Miyagawa

Adachi

2017

Bioscience, Biotechnology, and Biochemistry

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“…11) It seems that the g c value of the wall material, which re‰ects the wettability of the core material (linoleic acid) to the wall material, is related to the state of linoleic acid within the microcapsule and hence to the oxidation process of the encapsulated acid. Figure 4 shows Zisman plots for the SSPS, gum arabic and maltodextrinˆlms, where the cosine of the contact angle, cos u, is plotted against the surface tension of the liquid dropped on theˆlms.…”

Section: Stability Of the Emulsionsmentioning

confidence: 99%

Oxidation of Linoleic Acid Encapsulated with Soluble Soybean Polysaccharide by Spray-drying

Minemoto

Hakamata

et al. 2002

Bioscience, Biotechnology, and Biochemistry

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“…76) Additional work found that low surface oil content is attainable when larger than or equal to the surface tension of the encapsulated lipid. 77) The fraction of extractable linoleic acid for saccharide microcapsules prepared by a single-droplet drying method was lower for lower oil-to-encapsulator weight ratios and correlated fairly well with the fraction of easily oxidizable linoleic acid. 78) Autoxidation and solvent extraction of these microcapsules were also examined by freeze-drying.…”

Section: Oxidation Of Microencapsulated Lipidsmentioning

confidence: 79%

Engineering aspects of rate-related processes in food manufacturing

Adachi

2015

Bioscience, Biotechnology, and Biochemistry

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Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.

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Relationship between the Amount of Lipid Exposed at the Surface of the Lipid Emulsions Encapsulated by a Polymer and the Critical Surface Tension of the Dehydrated Polymer Film.

Cited by 9 publications

References 0 publications

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Oxidation of Linoleic Acid Encapsulated with Soluble Soybean Polysaccharide by Spray-drying

Engineering aspects of rate-related processes in food manufacturing

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