Spontaneous emulsification of fish oil at a substantially low surfactant-to-oil ratio: Emulsion characterization and filled hydrogel formation

Moayedzadeh, Saina; Asl, Asghar Khosrowshahi; Gunasekaran, Sundaram; Madadlou, Ashkan

doi:10.1016/j.foodhyd.2018.03.042

Cited by 18 publications

(2 citation statements)

References 39 publications

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“…The molecular arrangement of the curcumin within the complexes was analyzed on a wide-angle X-ray diffractometer (Bruker D8, Germany) based on the method of Moayedzadeh, Khosrowshahi asl, Gunasekaran, and Madadlou (2018). The scanning angle (2θ) was set from 5 • to 50 • in continuous mode using a step size of 0.02 • and step time of 5 s.…”

Section: X-ray Diffraction (Xrd) Analysismentioning

confidence: 99%

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

Cai

Zhi

et al. 2021

Carbohydrate Polymers

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Section: X-ray Diffraction (Xrd) Analysismentioning

confidence: 99%

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

Cai

Zhi

et al. 2021

Carbohydrate Polymers

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“…Then pectin was then cross-linked by laccase and CaCl 2 to transform Pickering emulsions into emulgels. Saina et al prepared gellen/Tween 80-stabilized fish oil emulsion, which was converted into emulgels by supplementing Ca 2+ . Further, the rheological and structural properties of emulsion gels are affected by the oil–water ratio, oil–water interfacial composition, and colloidal interactions of the lipid droplets .…”

Section: Introductionmentioning

confidence: 99%

Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde

Chen

McClements

et al. 2018

ACS Appl. Bio Mater.

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Whey protein-based emulsion gels were fabricated by combined covalent cross-linking with cinnamaldehyde and ionic cross-linking with calcium ions. The structural and rheological properties of these emulsion gels were characterized by microscopy, macrorheometry, and microrheometry. Soft to hard emulsion gels could be fabricated by altering the Ca2+ level. However, water separation occurred in the emulsion gels at high calcium levels, indicating that an appropriate balance of protein cross-linking was essential for a good functional performance of the emulsion gels. At a constant calcium ion level, cross-linking with cinnamaldehyde softened the texture of the emulsion gels and reduced the level of water separation. Thermal treatment could be used to strengthen the interaction between the whey proteins and calcium ions, presumably due to protein unfolding and aggregation. Rheology demonstrated that cross-linking reactions occurred between the whey protein and cinnamaldehyde at the oil–water interface, which decreased the viscosity of the emulsion gels, but increased their viscoelasticity. Microstructural changes observed by fluorescence microscopy were in agreement with the rheology results. Scanning electronic microscopy showed that the microstructure of the emulsion gels was strongly impacted by the presence of cinnamaldehyde, which led to a more uniform and smaller pore size. The gastrointestinal fate of the emulsion gels was determined using a simulated gastrointestinal tract model. The oral and gastric processing of the emulsion gels was strongly influenced by cinnamaldehyde cross-linking, with less aggregation being observed. The information obtained in this study may facilitate the development of more innovative protein-based products with novel functional attributes for use in foods and other applications.

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Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications

Zhou

et al. 2022

Food Frontiers

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The benefits of omega-3 (ω-3) polyunsaturated fatty acids (PUFAs) to human health and the therapeutic properties of diseases have been widely identified. However, due to abundant double bonds, they are sensitive to environmental conditions which cause oxidative deterioration. This is one of the main factors limiting their application. The encapsulation of ω-3 PUFAs is an effective way to improve their oxidation stability. This review summarizes the recent advances in different forms of ω-3 encapsulation systems, such as emulsions, liposomes, microcapsules, and liquid crystalline. Particular emphasis is given to the effects of food-derived biopolymers wall materials (proteins, polysaccharides, and esters) on encapsulation efficiency and oxidation stability of ω-3 PUFAs encapsulation systems. In addition, the effects of natural antioxidants (polyphenols, carotenoids, flavonoids, plant essential oils, etc.) on the antioxidant enhancement of ω-3 PUFAs encapsulation system based on food-derived biopolymers are discussed.Different forms of ω-3 PUFAs encapsulation systems have been proven to be used as supplements in the medical field. The regulation and improvement of the ω-3 PUFAs encapsulation system on the diseases of animal and human, which are related to central nervous system, retina, lung, kidney and tissue cell, are systematically discussed.

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Spontaneous emulsification of fish oil at a substantially low surfactant-to-oil ratio: Emulsion characterization and filled hydrogel formation

Cited by 18 publications

References 39 publications

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde

Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications

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