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

Piriyaprasarth, Suchada; Juttulapa, Maneerat; Sriamornsak, Pornsak

doi:10.1016/j.foodhyd.2016.06.015

Cited by 37 publications

(13 citation statements)

References 32 publications

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“…6b). Similar results were reported by Piriyaprasarth et al [63] when they analyzed the droplet size of pectin-stabilized emulsions, using different concentrations of rice bran oil. In parallel, the droplet size increase may also have been favored by the bilayer formation, as observed by Mohmmadi et al [64] that nano-encapsulated of olive leaf phenolic compounds through WPC-pectin complexes and found that droplet sizes of W/O/W emulsions stabilized by WPC:pectin were higher than the droplet sizes in systems stabilized only by WPC.…”

Section: Droplet Size Distributionsupporting

confidence: 88%

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Albano

Telis

2018

Ultrasonics Sonochemistry

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Consumers' preference for products with reduced levels of fat increased in the last years. Proteins and polysaccharides have an important role due to their functional and interaction properties because, when combined in ratios and pH of higher potential for electrostatic interactions they may act as emulsifiers or stabilizers. This study evaluated the ultrasound impact on the electrostatic interaction between pectin (PEC) and whey protein concentrate (WPC) at different WPC:PEC ratios (1:1 to 5:1), and its effect on the emulsification and stability of emulsions formulated with WPC:PEC blends (1:1, 4:1) at low soybean oil contents (5 to 15%). Zeta potential analysis showed greater interactions between biopolymers at pH 3.5, which was proven in FTIR spectra. Rheology and turbidimetry showed that the ultrasound reduced the suspension viscosity and the size of the biopolymer complexes. Suspensions were Newtonian, whereas the emulsions showed shear-thinning behavior with slight increase in apparent viscosity as a function of oil content, and remained stable for seven days, with small droplets (<8 μm) stabilized and entrapped in a pectin network evidenced by confocal laser microscopy. Sonication was successfully applied to emulsion stabilization, improving the functional properties of WPC:PEC blends and enabling their application as low-fat systems, providing healthier products to consumers.

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Section: Droplet Size Distributionsupporting

confidence: 88%

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Albano

Telis

2018

Ultrasonics Sonochemistry

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“…Rice bran protein has amphiphilic nature and can lower the interfacial tension between two liquids. The increase in interfacial protein concentration can effectively reduce the interfacial tension at the oil/water interface, resulting in smaller droplet size (Piriyaprasarth, Juttulapa, & Sriamornsak, ). This phenomenon was in accordance with above discussions of particle size distribution.…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of rice bran protein‐stabilized emulsion by using ultrasound homogenization

Sun

Chen

et al. 2019

Cereal Chem

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Background and objectives The ultrasound homogenization, an emerging technology with cost‐effectiveness, is widely used in food industry. Rice bran protein is a high‐quality protein with hypoallergenic and attracts a growing interesting in exploring its application. In this study, ultrasound homogenization was used to produce rice bran protein‐stabilized emulsions and the effects of ultrasound power and ultrasound time on characterizations of emulsion were then investigated. Findings Results indicated that the emulsions prepared by ultrasound homogenization at 20% power for 20 min had a higher interfacial protein concentration and a smaller droplet size, leading to an increase in stability against creaming. Subsequently, the effects of environmental conditions on emulsion stability were explored, and results demonstrated that emulsion exhibited excellent tolerance for high concentration of NaCl (500 mM) and high temperature (90°C). However, emulsion stability was destroyed under acid conditions. Conclusions The ultrasound homogenization technique was an effective method to prepare rice bran protein‐stabilized emulsion, and the emulsions prepared by ultrasound homogenization at 20% power for 20 min possessed good stability against creaming. Significance and novelty Rice bran protein isolate showed good emulsifying properties. Ultrasound homogenization could produce an emulsion with good stability and tolerance for high concentration of NaCl and high temperature.

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“…This was because when the volume fraction of oil phase increased, there were fewer emulsifier molecules adsorbed on the interface of the oil droplets, which were insufficient to form stable emulsion particles, and cannot effectively prevent the mutual aggregation of oil droplets [48,49]. Similarly, an increase in rice bran oil concentration led to an increase in the size of emulsion droplets, which was due to the increase in the number of internal phases of the emulsion droplets [48]. After being placed at 4 • C for 3 weeks, the D 4,3 of all emulsions increased.…”

Section: Spectroscopy Analysis By Nmr and Ftirmentioning

confidence: 99%

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin

Duan

Yang

et al. 2021

Foods

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Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher Mw than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0–2.3 μm, its emulsifying activity ranged from 93–100% and emulsifying stability was 94–100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher Mw. MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry.

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

Cited by 37 publications

References 32 publications

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Preparation and characterization of rice bran protein‐stabilized emulsion by using ultrasound homogenization

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin

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