61 research outputs found
Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates
Physical trapping of a hydrophobic liquid oil in a matrix of water-soluble biopolymers was achieved using a facile two-step process by first formulating a surfactant-free oil-in-water emulsion stabilized by biopolymers (a protein and a polysaccharide) followed by complete removal of the water phase (by either high- or low-temperature drying of the emulsion) resulting in structured solid systems containing a high concentration of liquid oil (above 97 wt %). The microstructure of these systems was revealed by confocal and cryo-scanning electron microscopy, and the effect of biopolymer concentrations on the consistency of emulsions as well as the dried product was evaluated using a combination of small-amplitude oscillatory shear rheometry and large deformation fracture studies. The oleogel prepared by shearing the dried product showed a high gel strength as well as a certain degree of thixotropic recovery even at high temperatures. Moreover, the reversibility of the process was demonstrated by shearing the dried product in the presence of water to obtain reconstituted emulsions with rheological properties comparable to those of the fresh emulsion
Evaluation of Electrostatic Interaction between Lysolecithin and Chitosan in Two-Layer Tuna Oil Emulsions by Nuclear Magnetic Resonance (NMR) Spectroscopy
Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity
10.1016/j.ultsonch.2023.106466Ultrasonics Sonochemistry97106466
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Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
Tuna oil-in-water emulsions containing droplets stabilized by lecithin–chitosan membranes were produced using an electrostatic layer-by-layer deposition process. Corn syrup solids were added to the emulsions and then the emulsions were spray-dried, which produced a powder consisting of spheroid microcapsules (diameter = 5–30 μm) containing tuna oil droplets (diameter \u3c1 μm) embedded within a carbohydrate wall matrix. The powders had relatively low moisture contents (\u3c3%), high oil retention levels (\u3e85%) and rapid water dispersibility (\u3c1 min). The structure of the microcapsules was unaffected by drying temperature from 165 to 195 °C. We have demonstrated that a novel interfacial engineering technology, based on production of multilayer membranes around oil droplets, is effective for producing spray-dried encapsulated tuna oil. The powdered tuna oil produced by this method has good physicochemical properties and dispersibility, which may lead to its more widespread utilization as a food additive
Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan
Modulation of pH Sensitivity of Surface Charge and Aggregation Stability of Protein-Coated Lipid Droplets by Chitosan Addition
Influence of Environmental Stresses on O/W Emulsions Stabilized by β-Lactoglobulin–Pectin and β-Lactoglobulin–Pectin–Chitosan Membranes Produced by the Electrostatic Layer-by-Layer Deposition Technique
Whey Protein/Polysaccharide-Stabilized Oil Powders for Topical Application—Release and Transdermal Delivery of Salicylic Acid from Oil Powders Compared to Redispersed Powders
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