Manipulating oral behaviour of food emulsions using different emulsifiers

2019 ◽  
Vol 54 (7) ◽  
pp. 2408-2415 ◽  
Author(s):  
Xia Hu ◽  
Pothiyappan Karthik ◽  
Jianshe Chen
Keyword(s):  
Food Emulsions ◽  
Oral Behaviour

Oral Behaviour of Food Emulsions

2012 ◽  
pp. 111-137 ◽  
Author(s):  
Anwesha Sarkar ◽  
Harjinder Singh
Keyword(s):  
Food Emulsions ◽  
Oral Behaviour

scholarly journals Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 287
Author(s):  
Donny W. H. Merkx ◽  
Andries Swager ◽  
Ewoud J. J. van Velzen ◽  
John P. M. van Duynhoven ◽  
Marie Hennebelle
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Onset Time ◽  
Predictive Modelling ◽  
Oxidation Products ◽  
Food Emulsions ◽  
Hydroperoxide Formation ◽  
Life Tests ◽  
Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

Scope of droplet size measurements in food emulsions by pulsed field gradient NMR at low field

2002 ◽  
Vol 40 (13) ◽  
pp. S51-S59 ◽  
Author(s):  
J. P. M. van Duynhoven ◽  
G. J. W. Goudappel ◽  
G. van Dalen ◽  
P. C. van Bruggen ◽  
J. C. G. Blonk ◽  
...  
Keyword(s):  
Field Gradient ◽  
Droplet Size ◽  
Pulsed Field Gradient Nmr ◽  
Food Emulsions ◽  
Pulsed Field ◽  
Low Field

Comparative analysis of polysaccharide properties and their effect on oxidative stability of food emulsions

2021 ◽  
pp. 50-53
Author(s):  
Варужан Амбарцумович Саркисян ◽  
Юлия Владимировна Фролова ◽  
Роман Владимирович Соболев ◽  
Алла Алексеевна Кочеткова
Keyword(s):  
Differential Scanning Calorimetry ◽  
Comparative Analysis ◽  
Oxidative Stability ◽  
Potato Starch ◽  
Locust Bean Gum ◽  
Scanning Calorimetry ◽  
Multivariate Statistical ◽  
Food Ingredients ◽  
Food Emulsions ◽  
Locust Bean

Полисахариды являются многофункциональными пищевыми ингредиентами, применяемыми в различных типах пищевых продуктов. Особый интерес вызывает изучение роли полисахаридов в качестве потенциальных про- или антиоксидантов в составе пищевых эмульсий. Основным недостатком традиционных способов оценки развития окислительных процессов в эмульсиях является необходимость предварительной экстракции жировой фазы, что может сопровождаться искажением реальных значений показателей окисления. В данной работе влияние полисахаридов на окислительную стабильность эмульсий изучено при помощи реактора окислительной устойчивости Oxitest, который позволяет проводить прямое измерение потребления кислорода в процессе окисления липидов, тем самым исключая необходимость экстракции и повышая достоверность полученных данных. Проведен сравнительный анализ 6 различных полисахаридов (альгинат натрия, i-каррагинан, камедь рожкового дерева, пектин амидированный, пектин высокоэтерифицированный, картофельный крахмал) в составе пищевых эмульсий. Методами ИК-Фурье спектроскопии и дифференциально-сканирующей калориметрии охарактеризованы состав и свойства исходных полисахаридов. Изучена вязкость 0,5%-ных растворов полисахаридов при помощи метода ротационной вискозиметрии. В результате проведенного анализа полисахаридов выявлены и охарактеризованы основные отличия в колебательных спектрах поглощения функциональных групп. Методом дифференциально-сканирующей калориметрии определены энтальпии теплового эффекта отделения влаги и начала термической деградации полисахаридов. Проведен многомерный статистический анализ полученных данных, выявивший основные закономерности между структурой и свойствами полисахаридов в составе эмульсий. Наибольшую окислительную стабильность проявили эмульсии на основе камеди рожкового дерева и амидированного пектина. Polysaccharides are multifunctional food ingredients used in various types of food products. The role of polysaccharides as potential pro- or antioxidants in food emulsions is of particular interest is. The main drawback of traditional methods for assessing the development of oxidative processes in emulsions is the need for preliminary extraction of the fat phase, which may be accompanied by a distortion of the real values of oxidation indices. In this work, the effect of polysaccharides on the oxidative stability of emulsions was studied using the Oxitest oxidative stability reactor, which allows the direct measurement of oxygen consumption during lipid oxidation, thereby eliminating the need for extraction and increasing the reliability of the obtained data. Comparative analysis of 6 different polysaccharides (sodium alginate, i-carrageenan, locust bean gum, amidated pectin, highly esterified pectin, potato starch) in food emulsions was performed. The composition and properties of the initial polysaccharides were characterized by FTIR spectroscopy and differential scanning calorimetry methods. The viscosity of 0.5% solutions of polysaccharides was studied using the rotary viscometry method. The analysis of polysaccharides revealed and characterized the main differences in the vibrational absorption spectra of functional groups. The enthalpies of the thermal effect of moisture separation and the beginning of thermal degradation of polysaccharides were determined by differential scanning calorimetry. A multivariate statistical analysis of the obtained data revealed the main relations between the structure and properties of polysaccharides in emulsions. Emulsions based on locust bean gum and amidized pectin exhibited the highest oxidative stability.

Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes

2021 ◽  
Author(s):  
Jenifer Santos ◽  
Luis A Trujillo‐Cayado ◽  
Henrique Carrello ◽  
Maria T Cidade ◽  
Maria‐Carmen Alfaro
Keyword(s):  
Guar Gum ◽  
Food Emulsions ◽  
Sonication Parameters

Food Emulsions and Foams

2013 ◽  
pp. 263-276 ◽  
Author(s):  
Vickie A. Vaclavik ◽  
Elizabeth W. Christian
Keyword(s):  
Food Emulsions
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