Stabilization of oil-in-water emulsions by enzyme catalyzed oxidative gelation of sugar beet pectin

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

“…In the frequency range studied, these emulsions behave like a solid (weak gel), with a tan δ greater than 0.1, typical of dressings and mayonnaises (Li et al, 2014). Loss tangent of the reduced-fat mayonnaises declined as the level of oil substitution was increased, showing a greater elastic character (Manoi & Rizvi, 2009;Zaidel, Chronakis, & Meyer, 2013). Moreover, differences respect to the full-fat sample became less noticeable as oil replacement was increased.…”

“…On the contrary, A and z values increased for the 1:3 ratio as did the level of substitution. That suggested a more complex structure and higher level of interactions among emulsion components (Manoi & Rizvi, 2009) as well as a higher ability to maintain the original structure and prevent the destabilisation of the emulsion (Zaidel et al, 2013).…”

Structure, functionality and tuning up of laccases for lignocellulose and other industrial applications

“…Laccases described in recent publications (Moreno et al, 2013;Ryu et al, 2013), are proposed to assist in the pretreatment of biomass by catalyzing the removal of inhibitors in lignocellulosic slurries, but the suggested applications of laccases range from paper and pulp bleaching (Galli et al, 2011), detergent and textile applications (bleaching purposes; Janssen et al, 2004), gelation and emulsion stabilization of food systems (Zaidel et al, 2012(Zaidel et al, , 2013, bioremediation (Galli et al, 2011) and even biomedical applications have been proposed in connection with development of a laccase tolerant to human blood components (Maté et al, 2013). Moreover, as described already 20-25 years ago, laccases can increase water-soluble degradation products by catalysis of ring opening of low molecular weight phenolic lignin model compounds (Kawai et al, 1988) as well as catalysis of C-C bond cleavage of ''synthetic lignin'' substances (Iimura et al, 1995).…”

Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels

“…In this manner, a protein-stabilized interface is deposited electrostatically with an oppositely charged polysaccharide (Dickinson, 2008) resulting in increased steric hindrance. Previous studies (Chen, McClements, Gray, & Decker, 2010;Zeeb et al, 2012;Li, Cheng, Wang, Zhao, Yin, & Saito, 2012;Zaidel, Chronakis, & Meyer, 2013) indicated that coating of protein molecules-stabilized oil droplets with pectin and subsequent cross-linking of the pectin increases emulsion stability. However, to be the best of authors' knowledge, the layer-by-layer electrostatic deposition technique had not been employed for increasing Pickering emulsions stability.…”