Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum

Du, Feifei; Yue, Qi; Hong-bing, Huang; Wang, Peng; Xu, Xinglian; Yang, Zongyun

doi:10.1016/j.foodhyd.2021.107242

Cited by 28 publications

(10 citation statements)

References 60 publications

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“…This result suggests that a concentration of 1% P was insufficient to completely cover the surfaces of the oil droplets. The observed insufficiency may be attributed to the decrease in polysaccharide content inside the limited interdroplet gaps, leading to the phenomena of flocculation and/or coalescence, rendering the system more vulnerable to oxidation. − The results showed that P and F of the HPOB could be used to enhance the oxidative stability of the low-fat salad dressing.…”

Section: Resultsmentioning

confidence: 99%

“…The depletion flocculation process was found in the case of 1P−3F as a result of abundant unadsorbed polysaccharides present at the interface between oil and water. 49,50 The combined data from emulsion stability, particle size measurements, and light microscope indicated P− F's potential to enhance emulsion stability in reduced-fat salad dressings.…”

Section: Emulsion Stabilitymentioning

confidence: 99%

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Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Avci,

Akcicek,

Tekin Cakmak

et al. 2024

ACS Omega

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This research aimed to explore the potential utilization of protein (P) and fiber (F) extracted from cold-pressed hot pepper seed oil byproduct (HPOB) in the enhancement of the rheological properties, emulsion stability, and oxidative stability of a low-fat salad dressing with 10% oil content. The assessment involved the examination of several aspects, including the physical qualities such as emulsion stability, rheological behavior, and particle size as well as the microstructure and oxidative stability. It is worth mentioning that all emulsions had desirable characteristics, including shear-thinning behavior characterized by a consistency index ranging from 6.82 to 22.32 Pa s, as well as viscoelasticity and recoverability. These qualities were notably improved with the addition of P and F of HBOP. During the thermal stability testing, it was observed that the low-fat dressing containing 1% P−1F exhibited minor changes in the G* value, indicating its exceptional emulsion stability. The control salad dressings in C1 samples contained 30% oil. (B): C2: samples containing 10% oil (low-fat salad dressing sample) exhibited ζ-potential values of −34.70 and −46.70 mV. The samples 1P−1F and 2P−1F exhibited the highest ζ-potential values. Furthermore, the increase in F resulted in a reduction in droplet size and elicited elevated values for the induction period (IP), with the exception of samples containing 1% protein, 3% fiber, and 10% oil (1P−3F). The salad dressings that included P−F exhibited enhanced oxidative stability, demonstrated by their longer IP (ranging from 5.11 to 7.04 h) compared to the control samples. The formulation consisting of samples contained 1% protein, 1% fiber, and 10% oil (1P−1F) and samples contained 2% protein, 1% fiber, and 10% oil (2P−1F) exhibited superior ζpotential, emulsion stability, and recovery rate compared to other formulations. The findings of this investigation indicate that the interaction of proteins and fibers extracted from HPOB exhibits the potential to enhance the rheological characteristics, emulsion stability, and oxidative stability of low-fat salad dressing.

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Section: Resultsmentioning

confidence: 99%

Section: Emulsion Stabilitymentioning

confidence: 99%

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Avci,

Akcicek,

Tekin Cakmak

et al. 2024

ACS Omega

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“…To further characterize the stability of samples, the SI of the BS profile within 8 h of SC-M and EF-M was obtained (Figure e). The stability index (SI) reflects the stability of the sample; the lower the SI, the better the stability of the system, which is shown as follows − SI = ∑ i = 1 n ( x i − x μ ) 2 n − 1 where x i is the average value of T/BS of the i scanning of the instrument, %; x μ is the mean value of n times x i , %; and n indicates the number of scans. As shown by eq , SI value is the result obtained by calculating T or BS before and after scanning measurement at selected heights and accumulating the results to the total height of the sample, namely, the standard deviation of the total average T or BS.…”

Section: Resultsmentioning

confidence: 99%

Enhancing the Stability and Effectivity of Multiple Pesticide Formulation Mixtures by Adding an Eco-Friendly Adjuvant

Zhang,

Bao,

et al. 2023

ACS Sustainable Chem. Eng.

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In recent years, aviation spray has been developed rapidly in plant protection, and it is common to mix pesticide formulations or fertilizers before spraying. However, serious instability of the pesticide tank mixture usually occurs in the process, resulting in loss of effect, drug damage, and even huge environmental pollution. However, this has not been studied further by researchers. Here, we evaluated the stability of the pesticide tank mixture by particle size, ζ potential, multiple light scattering, etc., and screened out the surfactants sodium dodecyl sulfate (SDS), sodium lauryl polyoxyethylene ether sulfate (AES), and natural polymer xanthan gum (XG) to stabilize the system. The results indicate that SDS and AES stabilize the pesticide tank mixture relying on the increase in the electrostatic repulsion of colloidal particles; XG stabilizes the system due to the increase in the steric hindrance. The results of multiple light scattering show that all 2.0 wt % SDS, 2.0 wt % AES, and 0.05 wt % XG decrease the stability index (SI) of the pesticide tank mixture from 1.44 to less than 0.71, which significantly improves the stability. Overall, our results demonstrate the feasibility of using XG as a safer, more cost-effective, and sustainable alternative to commercial synthetic compatibility agents.

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“…The stability of eash solution sample was characterized using a multiple light scatterer (Turbriscan Tower, For-mulaction, Toulouse, France), with the vertical scan mode selected according to the instrument usage rules and the method reported by Du et al [ 21 ]. An equal volume of sample solution was placed in a dedicated sample vial, and the sample was scanned using a pulsed near-infrared light source (λ = 880 nm).…”

Section: Methodsmentioning

confidence: 99%

Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products

Han

Zhao

Mao

et al. 2022

Foods

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Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysaccharide. By increasing the polysaccharide addition, the grafting degree first increased, and then tended to be flat (the highest was 38.85%); the foaming, foam stability, and solubility were also significantly improved. In a neutral buffer, the solubility of the sample with a protein/polysaccharide ratio of 2:1 was 73.69%, which was 1.61 times higher than that of PPI. As compared with PPI, the complexes had higher thermal stability and lower surface hydrophobicity. High addition of CSP could made the secondary structure of PPI change from ordered α-helix to disordered β-sheet, β-turn, and random coil structure, and the complex conformation become more flexible and loose. The results of multiple light scattering showed that the composite solution exhibited high stability, which could be beneficial to industrial processing, storage, and transportation. Therefore, the functional properties of peanut protein isolate glycosylation products could be regulated by controlling the amount of polysaccharide added.

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Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum

Cited by 28 publications

References 60 publications

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Enhancing the Stability and Effectivity of Multiple Pesticide Formulation Mixtures by Adding an Eco-Friendly Adjuvant

Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products

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