Ultrasound-assisted preparation of a human milk fat analog emulsion: Understanding factors affecting formation and stability

Qin, Xiaoli; Yang, Rong; Zhong, Jinfeng; Shabani, Kinyoro Ibrahim; Xiong, Lu

doi:10.1016/j.jfoodeng.2018.06.011

Cited by 13 publications

(4 citation statements)

References 29 publications

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“…Qin et al. (2018) investigated the effect of ionic strength on the diameter and zeta potential of CAS‐stabilized emulsion by sodium and calcium ions, respectively. As shown in Table 1, the addition of NaCl in different concentration (0.0–1.1 mg/ml) exhibited no obvious effect on the size and zeta potential of caseinate‐stabilized emulsions, while the addition of CaCl 2 showed a higher influence.…”

Section: Main Factors Determining the Stability Of Cas‐stabilized Emu...mentioning

confidence: 99%

“…Qin et al. (2018) studied the effect of different heating temperatures on CAS‐stabilized emulsions, and their results indicated that CAS has an excellent heating tolerance. The average diameter of CAS‐based emulsions did not show obvious change even when the emulsions were heated to 90°C.…”

Section: Main Factors Determining the Stability Of Cas‐stabilized Emu...mentioning

confidence: 99%

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Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Liao

Gharsallaoui

Dumas

et al. 2022

Comp Rev Food Sci Food Safe

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Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CASstabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.

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Section: Main Factors Determining the Stability Of Cas‐stabilized Emu...mentioning

confidence: 99%

Section: Main Factors Determining the Stability Of Cas‐stabilized Emu...mentioning

confidence: 99%

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Liao

Gharsallaoui

Dumas

et al. 2022

Comp Rev Food Sci Food Safe

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show abstract

“…At the same time, the triglyceride and fatty acid composition of HMFAE is very similar to that of HMF. Our and other research teams have successfully prepared HMFAE 7‐10 . In these works, high‐pressure homogenization or ultrasonic treatment was employed to produce HMFAE.…”

Section: Introductionmentioning

confidence: 99%

Influence of pasteurization and spray drying on the fat digestion behavior of human milk fat analog emulsion: a simulated in vitro infant digestion study

Pan,

Liu,

Zhang

et al. 2024

J Sci Food Agric

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BACKGROUNDHuman milk fat analog emulsion (HMFAE) is an emulsion that mimics the composition and structure of human milk (HM) fat globules. The application of HMFAE in infant formula requires a series of milk powder processing steps, such as pasteurization and spray drying. However, the effect of milk powder processing on fat digestion of HMFAE is still unclear. In this study, the influence of pasteurization and spray drying on the lipolysis behavior of HMFAE was studied and compared with HM using a simulated infant in vitro digestion model.RESULTSPasteurization and spray drying increased the flocculation and aggregation of lipid droplets in HMFAE during digestion. Spray drying destroyed the lipid droplet structure of HMFAE, and partial milk fat globule membrane‐covered lipid droplets turned into protein‐covered lipid droplets, which aggravated lipid–protein aggregation during gastric digestion and hindered fat digestion in the small intestine. The final lipolysis degree was in the order HM (64.55%) > HMFAE (63.41%) > pasteurized HMFAE (61.75%) > spray‐dried HMFAE (60.57%). After complete gastrointestinal digestion, there were no significant differences in free fatty acid and sn‐2 monoacylglycerol profile among the HMFAE, pasteurized HMFAE, and spray‐dried HMFAE.CONCLUSIONMilk powder processing can reduce lipolysis by altering the lipid droplet structure of HMFAE and the degree of lipid droplet aggregation during digestion. © 2024 Society of Chemical Industry.

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“…In addition to these applications, high-intensity ultrasound can be considered an effective emulsification technique. It could be used to produce stable emulsions of soybean protein isolate [33], even producing a stable human milk fat analog emulsion using protein and lecithin at low levels [34]. Ultrasonic is also a reliable method for the nondestructive detection of moisture and salt in ham [35].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

Qian,

Chen,

Zhang

et al. 2023

Foods

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Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.

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Ultrasound-assisted preparation of a human milk fat analog emulsion: Understanding factors affecting formation and stability

Cited by 13 publications

References 29 publications

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Influence of pasteurization and spray drying on the fat digestion behavior of human milk fat analog emulsion: a simulated in vitro infant digestion study

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

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