Rheological properties and physical stability of o/w emulsions stabilized by OSA starch with trehalose

Domian, Ewa; Brynda-Kopytowska, Anna; Oleksza, K.

doi:10.1016/j.foodhyd.2014.08.020

Cited by 73 publications

(37 citation statements)

References 45 publications

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“…They are able to inflate or expand and solidify with fewer indents on the surface. Similar spherical microcapsules of oil were produced in the following systems: OSA starch and trehalose or glucose syrup (Drusch et al 2006;Serfert et al 2009, Domian et al, 2015a, sodium caseinate or whey protein isolate with trehalose (Domian et al 2014), combinations of gelatin, xanthan, sucrose and trehalose (Huang et al 2014), and combinations of gum Arabic, maltodextrin DE 10, and whey protein isolate (Gallardo et al 2013). The structure of microcapsules presenting a rounded external surface with characteristic concavities may point to high viscoelasticity of the matrix, which was collapsing during drying.…”

Section: Resultsmentioning

confidence: 98%

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Domian

Brynda-Kopytowska

Marzec

2017

Food Bioprocess Technol

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The objective of this study was to evaluate the potential of double wall material combinations, using legume protein (soy protein isolate and pea protein isolate) in combination with wheat dextrin soluble fiber or trehalose, as alternative materials for microencapsulation of flaxseed oil by spray drying. The obtained preparations, with oil content of 35%, were fine and difficult flowing powders, regardless of their composition. The 1% addition of silica to the powders significantly reduced their cohesiveness and improved their flowability. The efficiency of microencapsulation, calculated based on oil fat content, ranged from 62 to 98% and was higher in the powders with trehalose and in the powders containing soy protein. Effective protection against oxidation of microencapsulated oil was achieved in the protein-trehalose matrix, especially in the case of the vacuum-packed powders with pea protein during storage at refrigeration temperature. Replacing trehalose with soluble fiber enabled formation of powders less susceptible to caking under conditions of increased humidity, but it resulted in decreased microencapsulation efficiency. The combination of pea protein/ carbohydrate resulted in the formation of microcapsules with porous structure, especially in the system with soluble fiber. With time, the structure of the primary emulsions and those reconstituted from powders containing pea protein changed from liquid to greasy and paste-like.

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Section: Resultsmentioning

confidence: 98%

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Domian

Brynda-Kopytowska

Marzec

2017

Food Bioprocess Technol

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“…Emulsion is an unstable thermodynamic system and two phases spontaneously separate to minimize the free energy (reaching to more stable state). Emulsion destabilization often occurs due to various physical processes including gravitational separation (creaming), Ostwald ripening, droplet flocculation, and coalescence (Domian, Brynda, & Oleksza, ). With increasing of hydrocolloid concentration from 0.3 to 1%, the stability of the emulsion increased which could be attributed to increase of continuous phase viscosity and this is associated with the results of rheological properties.…”

Section: Resultsmentioning

confidence: 99%

The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil‐in‐water emulsions

Niknam

Ghanbarzadeh

Ayaseh

et al. 2018

Journal of Texture Studies

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“…For modified starch, steric stabilisation followed by depletion has also been reported [62]. However, even higher concentrations of modified starch lead to the formation of gel networks in the bulk solution, resulting in a considerable increase in the viscosity [63]. This stabilises the droplets as it retards their…”

Section: Accepted Manuscriptmentioning

confidence: 89%

Novel food grade dispersants: Review of recent progress

Ettelaie

Zengin

Lishchuk

2017

Current Opinion in Colloid & Interface Science

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Many foreseen advances in the design of food structures, suitable for ever demanding nutrient delivery systems, tailored controlled release, microencapsulation and protection of active ingredients, require a generation of superior dispersants than those currently provided by proteins. While the most efficient structure for such dispersants is relatively easy to specify, in foods they cannot simply be synthetically manufactured. The review highlights several possible strategies for realising more efficient food colloid stabilisers and summarises the key recent progress for each approach, both experimentally and theoretically. The emphasis is on those methods that lead to macromolecularly adsorbed layers. Practical aspects apart, we also discuss a number of interesting fundamental questions that each approach raises.

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Rheological properties and physical stability of o/w emulsions stabilized by OSA starch with trehalose

Cited by 73 publications

References 45 publications

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil‐in‐water emulsions

Novel food grade dispersants: Review of recent progress

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