Effect of Phospholipase A1 and High-Pressure Homogenization on the Stability, Toxicity, and Permeability of Egg Yolk/Fish Oil Emulsions

2020 ◽  
Vol 68 (34) ◽  
pp. 9081-9089
Author(s):  
Selene Yadira Gonzalez Toledo ◽  
Jianping Wu
Keyword(s):  
High Pressure ◽  
Fish Oil ◽  
Egg Yolk ◽  
High Pressure Homogenization ◽  
Phospholipase A1 ◽  
Oil Emulsions ◽  
The Stability

scholarly journals Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 4020
Author(s):  
Selene Yadira Gonzalez Toledo ◽  
Jianping Wu
Keyword(s):  
High Pressure ◽  
Fish Oil ◽  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Egg Yolk ◽  
High Pressure Homogenization ◽  
Omega 3 ◽  
Significant Difference ◽  
Oil Emulsions ◽  
Over Time

Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.

scholarly journals The Effect of pH and High-Pressure Homogenization on Droplet Size

2017 ◽  
Vol 2 (4) ◽  
pp. 110-122
Author(s):  
Ah Pis Yong ◽  
Md. Aminul Islam ◽  
Nurul Hasan
Keyword(s):  
High Pressure ◽  
Light Scattering ◽  
Droplet Size ◽  
Skim Milk ◽  
Egg Yolk ◽  
Continuous Phase ◽  
High Pressure Homogenization ◽  
Emulsion Droplets ◽  
Droplet Sizes ◽  
Basil Oil

The aims of this study are to revisit the effect of high pressure on homogenization and the influence of pH on the emulsion droplet sizes. The high-pressure homogenization (HPH) involves two stages of processing, where the first stage involves in blending the coarse emulsion by a blender, and the second stage requires disruption of the coarse emulsion into smaller droplets by a high-pressure homogenizer. The pressure range in this review is in between 10-500 MPa. The homogenised droplet sizes can be reduced by increasing the homogenization recirculation, and there is a threshold point beyond that by applying pressure only, the size cannot be further reduced. Normally, homogenised emulsions are classified by their degree of kinetic stability. Dispersed phase present in the form of droplets while continuous phase also known as suspended droplets. With a proper homogenization recirculation and pressure, a more kinetically stable emulsion can be produced. The side effects of increasing homogenization pressure are that it can cause overprocessing of the emulsion droplets where the droplet sizes become larger rather than the expected smaller size. This can cause kinetic instability in the emulsion. The droplet size is usually measured by dynamic light scattering or by laser light scattering technique. The type of samples used in this reviews are such as chocolate and vanilla based powders; mean droplet sizes samples; basil oil; tomato; lupin protein; oil; skim milk, soymilk; coconut milk; tomato homogenate; corn; egg-yolk, rapeseed and sunflower; Poly(4-vinylpyridine)/silica; and Complex 1 until complex 4 approaches from author case study. A relationship is developed between emulsion size and pH. Results clearly show that lower pH offers smaller droplet of emulsion and the opposite occurs when the pH is increased.

scholarly journals Stability Aspects of Non-Dairy Milk Alternatives

2021 ◽  
Author(s):  
Jyotika Dhankhar ◽  
Preeti Kundu
Keyword(s):  
High Pressure ◽  
Physical Stability ◽  
Bovine Milk ◽  
Processing Parameters ◽  
High Pressure Homogenization ◽  
Antibiotic Residues ◽  
Plant Materials ◽  
Milk Products ◽  
The Stability ◽  
Dairy Milk

In recent years, plant-based milk products, commonly called as non-dairy milk alternatives have gained high popularity due to concerns associated with bovine milk like lactose intolerance, allergies, hypercholesterolemia, and pesticide and antibiotic residues. Important strategies for manufacture of non-dairy milk alternatives involve disintegration of plant materials in aqueous medium; its homogenization and addition of some additives to attain a consistency and appearance similar to that of bovine milk. Different range of ingredients are added to non-dairy milk alternatives such as oils, emulsifiers, thickeners, antioxidants, minerals etc. The main problem associated with non-dairy milk alternatives is generally linked with its stability. Stability is a crucial factor that governs the sensory properties and overall acceptance of non-dairy milk alternatives. Differences in processing parameters and molecular interaction mechanisms affect the stability of emulsions as well as the stability of non-dairy milk manufactured thereof. Various treatments like thermal treatment, non-thermal processing (ultra high pressure homogenization, pulsed electric field, ultrasonication), addition of emulsifiers are effective in achieving the stability of non-dairy milks. The present chapter aims to summarize the various factors contributing to the physical stability of non-dairy milk alternatives like appearance, consistency, emulsion stability, and the approaches required to maintain it.

scholarly journals Effects of high pressure homogenization on the stability of cloudy apple juice

2019 ◽  
Vol 358 ◽  
pp. 022059
Author(s):  
Danshi Zhu ◽  
Chengcheng Kou ◽  
Liwei Wei ◽  
Pushun Xi ◽  
LV Changxin ◽  
...  
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Homogenization ◽  
The Stability

Lycopene Nanoparticles Coated with Microemulsions to Improve Stability

2015 ◽  
Vol 1120-1121 ◽  
pp. 897-902 ◽  
Author(s):  
Zhu Fen Lu ◽  
Yan Zhong Chen ◽  
Jun Feng Ban ◽  
Guang Han Deng ◽  
Huang Xin ◽  
...  
Keyword(s):  
High Pressure ◽  
Zeta Potential ◽  
Drug Loading ◽  
Drug Efficacy ◽  
Tween 20 ◽  
Microemulsion System ◽  
Loading Capacity ◽  
High Pressure Homogenization ◽  
The Stability ◽  
Improve Stability

Delivery systems play important roles in improving drug efficacy. In particular, insoluble functional pigments must be handled carefully when increasing their solubility, in order to ensure that they remain active. In this study, the nanoparticles were coated by the oil phase in the microemulsion system (NPs-SEs), and this system was found to both increase the stability of the drug and improve drug loading. NPs-SEs containing lycopene, soybean oil, Span-40, Tween-20, stabilizer and glycerol were prepared by high pressure homogenization technology. It was characterized and its droplet size, and Zeta potential were 181±15 nm ( PDI 0.092±0.01), -70.83±1.64mV, respectively. The drug loading capacity of NPs-SEs was 1.02±0.16mg/ml and was nearly 4 times more than the highest concentration of lycopene O/W emulsion.

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