Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

2010 ◽  
Vol 58 (6) ◽  
pp. 3779-3784 ◽  
Author(s):  
Bingcan Chen ◽  
David Julian McClements ◽  
Eric Andrew Decker
Keyword(s):  
Oxidative Stability ◽  
Continuous Phase ◽  
Menhaden Oil ◽  
Oil In Water ◽  
Anionic Polysaccharides

Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

2004 ◽  
Vol 52 (14) ◽  
pp. 4558-4564 ◽  
Author(s):  
Habibollah Faraji ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Continuous Phase ◽  
Oil In Water ◽  
Phase Protein

scholarly journals Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1293
Author(s):  
Alime Cengiz ◽  
Karin Schroën ◽  
Claire Berton-Carabin
Keyword(s):  
Oxidative Stability ◽  
Ferrous Sulfate ◽  
Iron Concentration ◽  
Egg Yolk ◽  
Antioxidant Effect ◽  
Crucial Importance ◽  
Fortified Foods ◽  
Oil In Water ◽  
Iron Concentrations

To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.

Effect of Thermal Behavior of β-Lactoglobulin on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

2013 ◽  
Vol 61 (8) ◽  
pp. 1954-1967 ◽  
Author(s):  
Pui Yeu Phoon ◽  
Ganesan Narsimhan ◽  
Maria Fernanda San Martin-Gonzalez
Keyword(s):  
Thermal Behavior ◽  
Oxidative Stability ◽  
Menhaden Oil ◽  
Oil In Water ◽  
Β Lactoglobulin

scholarly journals Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 361 ◽  
Author(s):  
Alime Cengiz ◽  
Karin Schroën ◽  
Claire Berton-Carabin
Keyword(s):  
Lipid Oxidation ◽  
Ferrous Sulfate ◽  
Continuous Phase ◽  
Alginate Beads ◽  
Reactive Iron ◽  
Fortified Food ◽  
Starting Point ◽  
Oil In Water ◽  
Potential Use

The potential use of iron-loaded alginate beads to fortify oil-in-water (O/W) emulsions was studied. Iron-loaded alginate beads with different sizes (0.65, 0.84, 1.5 and 2 mm) were produced by ionic gelation with calcium chloride, leading to 81% encapsulation efficiency (EE) of ferrous sulfate. These beads were added to O/W emulsions to investigate their effect on lipid oxidation. The use of iron-loaded alginate beads inhibited lipid oxidation in emulsions, compared to a control emulsion with the same concentration of free ferrous sulfate in the continuous phase, but did not totally prevent it. Results obtained with scanning electron microscopy and energy dispersive X-ray spectroscopy (EDX) analysis showed that some reactive iron was present at the surface of the beads. Oxidation of the lipid droplets was slightly higher for smaller alginate beads, suggesting that the reaction could be linked to the total bead surface. When covering iron-loaded beads with an extra layer of alginate, lipid oxidation was inhibited, which confirmed the role of reactive surface-bound iron. This study shows that the location of iron within the encapsulates plays a crucial role in the chemical stability of fortified foods and should be taken as a starting point in the design of iron-fortified food products.

Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique

2018 ◽  
Vol 24 (5) ◽  
pp. 373-381 ◽  
Author(s):  
J Santos ◽  
N Calero ◽  
J Muñoz ◽  
MT Cidade
Keyword(s):  
Xanthan Gum ◽  
Continuous Phase ◽  
Size Distributions ◽  
Crossover Point ◽  
Food Emulsions ◽  
Oil In Water ◽  
New Type ◽  
Mechanical Spectra ◽  
Droplet Size Distributions

Gums are often used to increase the viscosity of the continuous phase of oil-in-water emulsions in order to reduce or inhibit some destabilization processes such as creaming. A new type of xanthan gum, advanced performance xanthan gum, which possesses improved rheological properties, has been used as a stabilizer. The addition of advanced performance xanthan gum to egg protein-based emulsions prepared at different homogenization pressures in Microfluidizer was studied. These emulsions showed different droplet size distributions and flocculation degrees. However, all the emulsions studied exhibited the same viscoelastic properties, characterized by a crossover point in the mechanical spectra. This work demonstrates the essential role of this novel gum in the rheology of emulsions. In addition, there is a direct relation between homogenization pressure and flocculation degree. This flocculation led to destabilization by coalescence in these emulsions, being the emulsion processed at the smallest homogenization pressure the most stable.

scholarly journals Rheological Characterization of a Concentrated Phosphate Slurry

Fluids ◽  
2021 ◽  
Vol 6 (5) ◽  
pp. 178
Author(s):  
Souhail Maazioui ◽  
Abderrahim Maazouz ◽  
Fayssal Benkhaldoun ◽  
Driss Ouazar ◽  
Khalid Lamnawar
Keyword(s):  
Flow Behavior ◽  
Continuous Phase ◽  
Raw Material ◽  
Rheological Characterization ◽  
Phosphate Ore ◽  
Insoluble Particles ◽  
Experimental Protocols ◽  
Solid Liquid

Phosphate ore slurry is a suspension of insoluble particles of phosphate rock, the primary raw material for fertilizer and phosphoric acid, in a continuous phase of water. This suspension has a non-Newtonian flow behavior and exhibits yield stress as the shear rate tends toward zero. The suspended particles in the present study were assumed to be noncolloidal. Various grades and phosphate ore concentrations were chosen for this rheological investigation. We created some experimental protocols to determine the main characteristics of these complex fluids and established relevant rheological models with a view to simulate the numerical flow in a cylindrical pipeline. Rheograms of these slurries were obtained using a rotational rheometer and were accurately modeled with commonly used yield-pseudoplastic models. The results show that the concentration of solids in a solid–liquid mixture could be increased while maintaining a desired apparent viscosity. Finally, the design equations for the laminar pipe flow of yield pseudoplastics were investigated to highlight the role of rheological studies in this context.

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

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