Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications

2017 ◽  
Vol 535 ◽  
pp. 105-113 ◽  
Author(s):  
Mathieu Balcaen ◽  
Lien Vermeir ◽  
Paul Van der Meeren
Keyword(s):  
Double Emulsions ◽  
Oil In Water ◽  
Food Applications ◽  
Polyglycerol Polyricinoleate

scholarly journals New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

2021 ◽  
Author(s):  
Arantzazu Santamaria-Echart ◽  
Isabel P. Fernandes ◽  
Samara C. Silva ◽  
Stephany C. Rezende ◽  
Giovana Colucci ◽  
...  
Keyword(s):  
Circular Economy ◽  
Food Industry ◽  
Solid Particles ◽  
Microbial Fermentation ◽  
Bibliometric Data ◽  
Pickering Emulsions ◽  
Double Emulsions ◽  
Oil In Water ◽  
Food Applications ◽  
New Generation

The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions

LWT ◽  
2018 ◽  
Vol 96 ◽  
pp. 419-425 ◽  
Author(s):  
Najme Kheynoor ◽  
Seyed Mohammad Hashem Hosseini ◽  
Gholam-Hosseini Yousefi ◽  
Hadi Hashemi Gahruie ◽  
Gholam-Reza Mesbahi
Keyword(s):  
Vitamin C ◽  
Double Emulsions ◽  
Oil In Water

A microfluidic platform utilizing anchored water-in-oil-in-water double emulsions to create a niche for analyzing single non-adherent cells

Lab on a Chip ◽  
2019 ◽  
Vol 19 (3) ◽  
pp. 422-431 ◽  
Author(s):  
Bo Cai ◽  
Tian-Tian Ji ◽  
Ning Wang ◽  
Xin-Bo Li ◽  
Rong-Xiang He ◽  
...  
Keyword(s):  
Adherent Cells ◽  
Microfluidic Platform ◽  
Double Emulsions ◽  
Oil In Water ◽  
On Chip

Water-in-oil-in-water double emulsions (W/O/W DEs) are generated to encapsulate non-adherent cells and anchored in an array on-chip for in situ assays.

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