Use of avocado phospholipids as emulsifier

Züge, Luana Carolina Bosmuler; Maieves, Helayne Aparecida; Silveira, Joana Léa Meira; Silva, Vitor Renan da; Scheer, Agnes de Paula

doi:10.1016/j.lwt.2017.01.013

Cited by 23 publications

(10 citation statements)

References 28 publications

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“…Cell proliferation stops when the limiting nutrient is lacking, while the excess carbonate compounds continue to be assimilated by yeast cells and targeted into lipid synthesis [32]. In this sense, the presence of phospholipids in this wine byproduct could be beneficial to use as emulsifiers, as has already been demonstrated with those from fruits such as avocado [33]. Finally, differences in ash content were observed for all samples analyzed.…”

Section: Resultssupporting

confidence: 52%

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Sancho-Galán¹,

Amores-Arrocha²,

Jiménez-Cantizano³

et al. 2020

Agronomy

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Wine lees are defined as the sediment formed at the bottom of the tank or barrel after wine alcoholic fermentation. They have a heterogeneous composition and currently constitute 6% of the byproducts generated by each ton of wine grapes. However, it is the most under-researched of all the byproducts of the winemaking process. Therefore, with the aim of highlighting this byproduct, a physicochemical and nutritional characterization of winemaking lees from three different wine making processes (white, rosé, and red winemaking) was carried out. In addition, the technological properties of these winemaking lees were also analyzed. The lees analyzed in this research demonstrated an interesting nutritional and heterogeneous composition. Moreover, wine lees showed high values of emulsifying capacity. Thus, winemaking lees could be considered, in a preliminary way, as a new ingredient to be included in new food formulations.

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Section: Resultssupporting

confidence: 52%

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Sancho-Galán¹,

Amores-Arrocha²,

Jiménez-Cantizano³

et al. 2020

Agronomy

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“…It was determined that the oil had a low moisture content, therefore, this component was not expected to cause any changes in the concentration of the phases. Phospholipids are amphiphilic molecules with similar characteristics to surfactants (Züge, Maieves, Silveira, da Silva, & de Paula Scheer, ). However, as the amount of phospholipids present in the oil was very small, we assumed that there was no interference in the preparation and stability of the emulsions.…”

Section: Resultsmentioning

confidence: 99%

“…The characteristics of the avocado oil ( Silva, & de Paula Scheer, 2017). However, as the amount of phospholipids present in the oil was very small, we assumed that there was no interference in the preparation and stability of the emulsions.…”

Section: Avocado Oil Characterizationmentioning

confidence: 99%

Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W₁/O/W₂ multiple emulsions containing avocado oil

Dias

Züge

Santos

et al. 2018

J Food Process Engineering

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The main aim of this study was to determine the effect of emulsifiers on the stability, rheology. and encapsulation efficiency of W1/O/W2 multiple emulsions, which contain avocado oil and NaCl encapsulated. The primary emulsion contained 5 or 6 wt % polyglycerol polyricinoleate (PGPR) and 3 or 4 wt % gelatin, and the secondary emulsion contained 2 wt % Tween 40 or Tween 80. Each of the emulsions prepared presented non‐Newtonian shear thinning and concentrate solution behavior at 25 °C. Emulsions containing Tween 40 had a higher stability than those containing Tween 80. The best encapsulation efficiency was obtained for the emulsion containing 6 wt % PGPR, 3 wt % gelatin, and 2 wt % of Tween 40, which retained 92% of NaCl in the inner aqueous phase after 20 days of storage at 4 °C. Therefore, the use of Tween 40 combined with PGPR and gelatin has great potential to form stable multiple emulsions. Furthermore, emulsions combined with avocado oil can be associated with health benefits. Practical applications This article presents a study on the effects of stabilizer concentrations on some properties of multiple emulsions prepared with avocado oil. Tween 40 was used as secondary emulsifier and was found to be a good alternative to Tween 80, one of the most commonly used emulsifiers in the food industry. Besides that, avocado oil has a great potential as food ingredient, due to its health benefits, but is scarcely used and studied. The characterization of multiple emulsions is presented along with a proposal of using them in the production of several food products.

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“…At present, proteins, [40] polysaccharides, [41] and phospholipids [42] were widely reported as natural emulsifiers. At present, proteins, [40] polysaccharides, [41] and phospholipids [42] were widely reported as natural emulsifiers.…”

Section: Natural Emulsifiers Had Excellent Emulsifying Capacitymentioning

confidence: 99%

A Novel Aqueous Extraction for Camellia Oil by Emulsified Oil: A Frozen/Thawed Method

Yang

Wang³

et al. 2019

Euro J Lipid Sci & Tech

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Emulsion is inevitable during the aqueous extraction of oil from oilseeds. In this study, a new aqueous extraction method for camellia oil is investigated. During the extraction, the emulsified oil is collected, frozen, and thawed, and the free oil is obtained (AEEF). The optimal processing conditions are as follows: three times as much water as camellia seed powder (w/w), grinding at 70 °C for 6 min, repeating 2 cycles to collect the emulsified oil; then the emulsified oil is frozen (−20 °C) /thawed (50 °C) for 2 cycles. The yield of camellia oil is 89.37 ± 0.51%, which is significantly higher (p < 0.05) than that of microwave‐assisted aqueous enzymatic extraction (MAAEE, 83.05 ± 1.14%), and is similar to that of cold press extraction (CPE, 90.85 ± 2.05%), as well as solvent extraction (SE) coupled with refining. Additionally, the total oxidation value (TOTOX) of the free oil extracted by using AEEF (AEEF‐Oil, 6.82 ± 0.12%) is significantly lower (p < 0.05) than those of MAAEE, CEP, or SE. In comparison to SE‐Oil and CEP‐Oil, AEEF‐Oil has higher (p < 0.05) contents of α‐tocopherol and squalene, and lower (p < 0.05) benzo(a)pyrene contents, and contains more favorable natural volatile compounds. The results indicate that the novel AEEF may be a promising aqueous extraction method. Practical Application: The novel aqueous extraction method for camellia oil by emulsified oil – frozen/thawed has acceptable oil yields. The obtained camellia oil has high levels of bioactive components, low contents of hazardous substances, and more characteristic volatile flavor compounds. AEEF is an improved aqueous extraction technology for edible oil without refining and using n‐hexane, which could be potentially applied in industrial production of camellia oil due to its safety, nutrition, and environment‐friendly treatments. Aqueous extraction is a promising technique for edible oil extraction from oilseeds. The novel technology of aqueous extraction for camellia oil through emulsified oil – frozen/thawed (AEEF) is investigated. In comparison to solvent extraction, cold press extraction, and microwave‐assisted aqueous enzymatic extraction of camellia oil, the obtained camellia oil by AEEF has an acceptable oil yield, high quality, and nutritional value. AEEF is a safe, simple and environmental‐friendly aqueous extraction technology.

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Use of avocado phospholipids as emulsifier

Cited by 23 publications

References 28 publications

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W₁/O/W₂ multiple emulsions containing avocado oil

A Novel Aqueous Extraction for Camellia Oil by Emulsified Oil: A Frozen/Thawed Method

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Use of avocado phospholipids as emulsifier

Cited by 23 publications

References 28 publications

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W1/O/W2 multiple emulsions containing avocado oil

A Novel Aqueous Extraction for Camellia Oil by Emulsified Oil: A Frozen/Thawed Method

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Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W₁/O/W₂ multiple emulsions containing avocado oil