Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl

Abstract

The properties of oil/water emulsions stabilized with 1% w/v common bean (Phaseolus vulgaris L.) or scarlet runner bean (P. coccineus L.) proteins, extracted by isoelectric precipitation or ultrafiltration, at pH 7.0 and 5.5 were studied. The stability of emulsions, evaluated on the basis of droplet size, creaming, viscosity and protein adsorption measurements, is increased by the addition of xanthan (0.1 and 0.25% w/v). This is probably due to the increase in the continuous phase viscosity and the creation of a network, which prevents the oil droplets from coalescing. Also, the ability and stability of 1 or 2% w/v foams was studied. Xanthan (0.25% w/v) does not enhance foam formation, but promotes foam stability, possibly owing to the increased viscosity of the aqueous phase, making it more difficult for air to enter the system and create a satisfactory foam volume. The addition of NaCl destabilizes emulsions by lowering the energy barrier and therefore increasing the tendency of the oil droplets to aggregate. However, NaCl at a certain concentration seems to promote the emulsion stability and foaming ability and foam stability. This could be attributed to the alteration of the protein molecule configuration leading to the building of a rigid and viscoelastic protein film around the droplet.Emulsions and foams stabilized with P. vulgaris or P. coccineus

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Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials

“…An increase in molecular weight increased the material holding capacity, effective oil droplet distribution in solid materials and the low percentage of surface oil (Klaypradit & Huang, 2008). An increase in viscosity in the continuous phase decreased the mobility of the droplets and provided enough time for adsorption of the emulsifier onto the surface of the water and oil droplets, which reinforced droplets against sedimentation and stabilized the emulsion, creating capsules with higher EE values after drying (Makri & Doxastakis, 2006). Olyasoglu & Nehir El (2014) encapsulated EPA/DHA with gum arabic and sodium caseinate and recorded an EE for the encapsulated oil of 78.88% ± 2.98% for the protein-polysaccharose complex.…”