The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication

Anwar, Sri Haryani; Hasni, Dian; Rohaya, Syarifah; Antasari, Miranda; Winarti, Christina

doi:10.1016/j.heliyon.2020.e04341

Cited by 14 publications

(13 citation statements)

References 53 publications

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“…The functionality of saturated fatty acids corroborates the previous finding of Anwar, Hasni, Rohaya, Antasari, and Winarti (2020) who explored the effect of palm oil concentration on the stability of OSA‐modified starch emulsion. Anwar and his co‐workers chosen two concentration of palm oil 25% and 4% for formulation.…”

Section: Effect Of Oil Properties On Emulsion Stabilitysupporting

confidence: 88%

A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions

Nhouchi

Watuzola

Pense-Lheritier

2022

Journal of Texture Studies

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Pickering emulsions endow attractive features and a wide versatility in both food and nonfood fields. In the last decades, a noticeable interest has emerged toward the use of octenyl succinic anhydride (OSA)-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles.These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G 0 ), the viscous modulus (G 00 ), and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium, and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity, and oil viscosity) that govern oil phase in Pickering emulsion, were analyzed. These parameters were found to be positively correlated to the stability of Pickering emulsions.

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Section: Effect Of Oil Properties On Emulsion Stabilitysupporting

confidence: 88%

A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions

Nhouchi

Watuzola

Pense-Lheritier

2022

Journal of Texture Studies

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“…The stability of emulsions is important parameters of the food products. High‐pressure and ultrasonic homogenization are most used to prepare food grade nano‐emulsions (Anwar et al., 2020; Calligaris et al., 2018; Li et al., 2017; Li & Xiang, 2019). In contrary, a better performance of ultrasound was observed in food and beverage industries (Li & Xiang, 2019), which depend to the composition of emulsion.…”

Section: Resultsmentioning

confidence: 99%

Establishment of a standardized dietary model for nanoparticles oral exposure studies

Jiang

Cao

et al. 2021

Food Science & Nutrition

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Food matrices could affect the physicochemical properties of nanoparticles (NPs) and define the biological effects of NPs via oral exposure compared with the pristine NPs. We established a standardized dietary model based on Chinese dietary reference intakes and Chinese dietary guidelines to mimic the exposure of NPs in real life and to evaluate further the biological effect and toxicity of NPs via oral exposure compared with current models. The standardized dietary model prepared from the primary emulsion was dried into powder using spray drying compared with commercial food powder and then was reconstituted compared with the fresh sample. The average particle size (295.59 nm), potential (−23.78 mV), viscosity (0.04 pa s), and colors (L*, a*, b* = 84.13, −0.116, 8.908) were measured and characterized of the fresh sample. The flowability (repose angle = 37.28° and slide angle = 36.75°), moisture (2.68%), colors (L*, a*, b* = 94.16, −0.27, 3.01), and bulk density (0.45 g/ml) were compared with commercial food powder. The size (310.75 nm), potential (−23.98 mV), and viscosity (0.04 pa s) of reconstituted model were similar to the fresh sample. Results demonstrated that the model was satisfy the characterizations of easy to fabrication, good stability, small particle size, narrow particle size distribution, strong practicability, and good reproducibility similar to most physiological food state and will be used to evaluate NPs’ safety.

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“…Preparation of 𝛽-Carotene Emulsion: The emulsions preparing method was measured by the previous method. [45] First, the endogenous antioxidants in pine nut oil were removed according to the reported multilayer chromatographic method by the packed column with silica gel, Celite 545, activated carbon, and granulated sugar. [23] Second, the 𝛽-carotene (0.25% w/w) was completely dissolved by stirring and heating the oil phase (pine nut oil) at 140 °C for 30 s. For the water phase, WPI (1% w/v) was dispersed in the phosphate buffer (10 mm, pH 7.0), stirred magnetically for 5 h and hydrated overnight.…”

Section: Methodsmentioning

confidence: 99%

Stability and Bioaccessibility of β‐Carotene in Oil in Water Emulsions: Impact of Antioxidant Type and Emulsifier

Chen

et al. 2023

Euro J Lipid Sci & Tech

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The objective of this study is to explore the influence of proteins type and antioxidants on the physicochemical properties, in vitro digestion, and bioaccessibility of 𝜷-carotene laden emulsions. The combination of rutin and whey protein isolate provides optimal bioaccessibility while also stabilizing the emulsion system and effectively preventing 𝜷-carotene degradation. This is due to the amphiphilic rutin adsorbed into the interface of the emulsion stabilized by whey protein, resulting in partially replacing and further improving the physical and oxidative stability of the 𝜷-carotene emulsion. Meanwhile, the rutin emulsions remain stable and carotene content is still higher (22.38-32.07%) than others even after digestion. Hence, these emulsions show great potential to be applied for delivering 𝜷-carotene based on oil-in-water emulsions. This study provides valuable information to build up stable excipient emulsions for functional foods and nutraceuticals. Practical applications: 𝜷-carotene is being exploited for a range of biomedical applications. Concentrate on the blend of antioxidants and proteins displaying various properties in 𝜷-carotene O/W emulsions that can more likely convey 𝜷-carotene to the body and better keep up with natural movement.

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The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication

Cited by 14 publications

References 53 publications

A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions

A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions

Establishment of a standardized dietary model for nanoparticles oral exposure studies

Stability and Bioaccessibility of β‐Carotene in Oil in Water Emulsions: Impact of Antioxidant Type and Emulsifier

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