Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

Wu, Na‐Na; Xu, Huan; Yang, Xiaoquan; Guo, Jian; Zheng, Er-Li; Yin, Shou-Wei; Zhu, Jiayin; Qi, Jun‐Ru; He, Xiuting; Zhang, Jinbo

doi:10.1016/j.foodhyd.2011.12.005

Cited by 63 publications

(30 citation statements)

References 36 publications

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“…Increase in creaming by salt was particularly noticeable at pH 7; at this pH, it required 8 d for the emulsion without salt to reach a creaming index of 0.10 whereas the this creaming index was reached within 5 d when salt was added. The marginal effect of low concentrations of salt on creaming observed in our study is consistent with those of Wu and others () for natural soybean oil body emulsions which were not affected by salt until relatively high concentrations (50 mM) were used. The tuna oil AOB emulsions were unaffected (no creaming) when subjected to both low temperature long time (65° for 30 min or 75 °C for 10 min) and high temperature short time (88 °C for 1 min or 121° for 2 s) pasteurization.…”

Section: Resultssupporting

confidence: 93%

Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal

Chakra

Boiteau

et al. 2013

Journal of Food Science

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International dietary guidelines advocate replacement of saturated and trans fat in food with unsaturated oils. Also, there is growing interest in incorporating highly unsaturated omega-3 oils in to food products due to beneficial health effects. A major obstacle to incorporating highly unsaturated oils in to food products is the extreme susceptibility to oxidative deterioration. Oil bodies were prepared from tuna oil, oleosin, and phospholipid mimicking natural oil bodies within oilseed. Oleosin was extracted from canola (Brassica napus) meal by solubilization in aqueous sodium hydroxide (pH 12) and subsequent precipitation at its isoelectric point of pH 6.5. The tuna oil artificial oil bodies (AOBs) readily dispersed in water to produce oil-in-water (o/w) emulsions, which did not coalesce on storage and were amenable to pasteurization using standard conditions. Accelerated oxidation studies showed that these AOB emulsions were substantially more resistant to lipid oxidation than o/w emulsions prepared from tuna oil using Tween40, sodium caseinate, and commercial canola protein isolate, respectively. There is potential to use commercial canola meal, which is cheap and abundant, as a natural source of oleosin for the preparation of physically and oxidatively stable food emulsions containing highly unsaturated oils.

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Section: Resultssupporting

confidence: 93%

Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal

Chakra

Boiteau

et al. 2013

Journal of Food Science

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“…The peanut OBs were easily affected by salt and the aggregation of oil bodies caused by hydrophobic interactions of proteins were easily formed 37 . Similar results were obtained for soybean OBs that were not coated by κ-carrageenan 38 , and in OB suspension from maize germ in the absence of SDS 15 . This decrease in zeta potential in the concentration range of 0-100 mM NaCl might be due to electrostatic screening effect and to a decrease in the electrostatic interaction energy produced by the salt 39,40 .…”

Section: In Uence Of Physicochemical Factors On the Stability Of Diffsupporting

confidence: 84%

Effect of Physiochemical Factors and Peanut Varieties on the Charge Stability of Oil Bodies Extracted by Aqueous Method

2019

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“…b). Generally, AOB are more stable even in high concentration of salt compared to soybean OB, where their particle size increases from 0.3 to 9.6 μm at 50 mM at neutral pH (Wu et al, ). The microstructures of OB at pH 8.0 in the presence of NaCl at different concentrations (Fig.…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted From Argania spinosa

Zaaboul

Raza

Lazraq

et al. 2018

J Americ Oil Chem Soc

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Oil bodies (OB) were extracted from argan kernels using an aqueous extraction method. The composition of OB revealed its lipid profile, which had a high content of stearic and palmitic acid. Besides, evidence suggested an association between OB and tocopherols. The physical properties of argan OB (AOB) showed that their size was around 1.9 μm and the ζ-potential went from +17.7 mV at pH 2.0 to −32.25 mV at pH 8, with an isoelectric point around pH 5.1. OB were stable and small at pH 2.0, 7.0, and 8.0 but large near the pI. Additionally, AOB were stable against aggregation/coalescence even in high salt concentrations, and also against thermal processing (95 C) with only a change in their interfacial properties. AOB emulsion showed interesting oxidative stability at different storage temperatures and heat treatment. Heat treatment and storage at low temperature preserved oleosins from degradation by the endogenous enzyme, and H-oleosin 15 kDa resisted hydrolyzation even at a high storage temperature for 2 weeks. Keywords Argan oil bodies Á Aqueous extraction method Á γ-Tocopherols Á Physical stability Á Preemulsified AOB Á Oxidative stability Á H-oleosin J Am Oil Chem Soc (2018) 95: 485-495. J Am Oil Chem Soc (2018) 95: 485-495 486 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 485-495

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Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

Cited by 63 publications

References 36 publications

Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal

Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal

Effect of Physiochemical Factors and Peanut Varieties on the Charge Stability of Oil Bodies Extracted by Aqueous Method

Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted From Argania spinosa

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