Encapsulation of Tannic Acid in Pea Protein Nanoparticles for Improved Oxidative Stability of Flaxseed Oil-in-water Pickering Emulsion

2021 ◽  
Author(s):  
Supratim Ghosh ◽  
Fatemeh Keivaninahr ◽  
Andrea García Guzmán ◽  
Dien Chi Doan
Keyword(s):  
Oxidative Stability ◽  
Tannic Acid ◽  
Pickering Emulsion ◽  
Flaxseed Oil ◽  
Pea Protein ◽  
Oil In Water ◽  
Protein Nanoparticles

scholarly journals Effect of Pea Protein Isolate, Carboxymethyl Cellulose, Pectin and Their Interaction on Physicochemical and Oxidative Stability of Oil-in-Water Emulsions

2019 ◽  
Vol 1 (2) ◽  
pp. 8-18
Author(s):  
Ng Pei Qi ◽  
Nor Hayati Ibrahim ◽  
Azlin Shafrina Hasim
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Carboxymethyl Cellulose ◽  
Protein Isolate ◽  
Mixture Design ◽  
Pea Protein ◽  
Regression Modelling ◽  
Oil In Water ◽  
Interfacial Membrane ◽  
Pea Protein Isolate

Biopolymer interaction in oil-in-water (o/w) emulsions has been demonstrated to positively modify the emulsion physicochemical properties which lead to desirable stability. The present work focused on the effect of pea protein isolate (PPI), pectin, carboxymethyl cellulose (CMC) and their interaction on physicochemical properties and oxidative stability of o/w emulsions using a mixture design approach. The emulsions were prepared with 40 % sunflower oil stabilized with 1 % of PPI, pectin and CMC, respectively, as well as their mixtures according to a simplex-centroid design (10 points). The pH values for all emulsions were within acidic condition (3.22 to 4.66) and increased significantly (p<0.05) as the PPI-CMC level increased. Regression modelling revealed that ternary mixture of PPI-pectin-CMC had the strongest significant (p<0.05) synergism on 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (85.06 to 91.17 %). Besides, interaction between PPI and CMC significantly (p<0.05) reduced the interfacial tension and at the same time thickened the interfacial membrane to provide the emulsion with desirable small droplet size (10.56 μm). This synergistic interaction effect also significantly (p<0.05) improved oxidative stability of the emulsion resulting in low total oxidation value (<7) due to decreased oxygen transportation rate across the thick interfacial membrane surrounding the emulsion droplets. Moreover, with high coefficients of determination (R2 > 96%) and insignificant lack of fit (p>0.05) of the fitted models, this study also proved that the mixture design with regression modelling was useful in elucidating PPI, CMC and pectin interactions and also able to empirically predict the responses to any blend of combination of the components.

Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid

2019 ◽  
Vol 10 (11) ◽  
pp. 7239-7252 ◽  
Author(s):  
Ruyi Li ◽  
Yunbing Tan ◽  
Taotao Dai ◽  
Ruojie Zhang ◽  
Guiming Fu ◽  
...  
Keyword(s):  
Tannic Acid ◽  
Gum Arabic ◽  
Flaxseed Oil ◽  
Oil In Water ◽  
Β Carotene ◽  
Quillaja Saponin

The effect of two plant-based emulsifiers (quillaja saponin, QS and gum arabic, GA) and a polyphenol (tannic acid) on the formation, stability, digestibility, and β-carotene (BC) bioaccessibility of flaxseed oil-in-water emulsions was investigated.

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

2019 ◽  
Vol 121 (10) ◽  
pp. 1800438 ◽  
Author(s):  
Weiqiao Yang ◽  
Xihong Li ◽  
Jianan Jiang ◽  
Xuetong Fan ◽  
Meijun Du ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Tannic Acid ◽  
Guar Gum ◽  
Flaxseed Oil

scholarly journals Kinetic And Oxidative Stability Of Oil-In-Water Emulsions Prepared With Denatured Soy Whey Protiens And Soy Soluble Polysaccharides

2021 ◽  
Author(s):  
Moumita Ray
Keyword(s):  
Phase Separation ◽  
Oxidative Stability ◽  
Value Added ◽  
Food Products ◽  
Flaxseed Oil ◽  
Attractive Potential ◽  
Omega 3 ◽  
Oxidative Rancidity ◽  
Industrial Processing ◽  
Oil In Water

With increasing consumer awareness and growing demand for healthier processed food options, there is an ever-present push for the incorporation of nourishing ingredients into foods. Many health-promoting ingredients, for example Omega-3 fats, are prone to rancidity and are insoluble in water. A current challenge facing the Ontario agri-food sector is the addition of such ingredients that can normally be added to fatty foods, but not into water-based foods such as many store-bought beverages. Furthermore, oils such as flaxseed oil are also very sensitive to oxidation when in the presence of light, heat or air, resulting in the formation of undesirable odours and flavours as well as loss in nutritional properties. The use of food emulsions is considered an attractive approach to preserve their healthfulness while minimizing rancidity. The overall goal of the present thesis was to incorporate soybean or flaxseed oil as micron-sized droplets within water-continuous emulsions using biopolymers derived from soy industrial processing waste to help ‘protect’ the oil from visual phase separation and coalescence as well as oxidative rancidity. To meet the goal, an extraction protocol to purify and concentrate the soy whey proteins (SWP) was initially developed. This was followed by establishing a method to increase the surface activity of the SWP via denaturation (dSWP). Subsequently, emulsions consisting of soybean oil or flaxseed oil prepared with dSWP and commercially-available soy soluble polysaccharides (SSPS) were analyzed for their kinetic and oxidative stability. Results clearly showed that the combination of dSWP and SSPS could: i) kinetically stabilize model oil-in-water emulsions against coalescence and phase separation more so than dSWP or SSPS alone and ii) effectively protect emulsions containing flaxseed oil from oxidative rancidity to a greater extent than a commonly-used emulsifier (polysorbate 20). Overall, this thesis yielded a novel method to emulsify and protect polyunsaturated oils using soy-based proteins and polysaccharides. The outcomes of this study offer the attractive potential of using soy-based ingredients from industrial waste in value-added food products such as beverage-type emulsions. Findings from this study may be applied to non-food products where there is a need for the development and stabilization of emulsions (e.g., pharmaceutical, cosmetics).

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