Regulation of goat whey protein complex interfacial structures by gum Arabic to improve emulsion performance for curcumin delivery and application.

Combined physical and oxidative stability of food Pickering emulsions

Microscopic analysis of ester hydrolysis reaction catalyzed by Candida rugosa lipase

Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan

Phospholipids disrupt the interfacial network of proteins at the oil/water interface.

Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

The impact of Lycium barbarum polysaccharides (LBPs) on the physical and chemical stability of oil-in-water emulsions coated by a whey protein isolate (WPI) was investigated. At pH 3.0, the anionic LBP (0.2-0.6 wt %) molecules were electrostatically deposited onto the cationic surfaces of the WPI-coated oil droplets, leading to the formation of stable multilayered emulsions containing WPI-/LBP-coated oil droplets. However, increasing the LBP concentration to 0.8 wt % led to oil droplet aggregation, which was attributed to charge neutralization, bridging flocculation, and/or depletion flocculation. For subsequent experiments, a low (0.2%) and an intermediate (0.6%) LBP dose was used to prepare the secondary emulsions, and then their physical and oxidative stability was studied during 8 days of storage at 37 °C. The presence of the multilayer WPI/LBP coatings around the oil droplets inhibited lipid oxidation (reduced levels of lipid hydroperoxides and 2-thiobarbituric acid-reactive substances), as well as protein oxidation (reduced levels of carbonyl formation, sulfhydryl consumption, molecular weight modifications, intrinsic fluorescence loss, and Schiff-base fluorescence gain). The antioxidant effects of the multilayer coatings were greater at the higher LBP concentration. These results suggest that LBP, a natural plant-based polysaccharide isolated from a traditional Chinese medicine, can be used to improve the quality of emulsion-based foods. However, the level used should be optimized to ensure good physical and oxidative stability of the emulsions.

Water-in-Oil high internal phase emulsions (W/O HIPEs) have great potential in developing novel healthy food products. However, the high content of the aqueous phase poses great risks in physical stability and lipid oxidation. This study aimed to understand the relationship between physical stability and lipid oxidation of W/O HIPEs, focusing on the roles of emulsifiers, aqueous phase volume, and NaCl concentration. The findings revealed that increasing the polyglycerol polyricinoleate (PGPR) concentration (10 wt%) significantly enhanced physical stability and slowed lipid oxidation at various temperatures. W/O emulsions with varying aqueous phase volumes (30-80%) maintained good physical stability; however, a higher aqueous phase volume significantly accelerated lipid oxidation. Furthermore, the inclusion of NaCl (10-300 mM) improved the physical stability of W/O HIPEs but also accelerated lipid oxidation. Notably, W/O HIPEs with 50 mM NaCl showed both optimal physical and oxidative stability. Additionally, based on the fitting equation of the primary oxidation products, it was predicted that the oxidation reaction of the W/O emulsion followed a zero-order oxidation kinetics model. By altering the structure of the emulsion system, the physical stability and lipid oxidation stability of the emulsion could be regulated, thereby extending the storage time of food products. Overall, these findings emphasized the critical role of interfacial properties in lipid oxidation, providing new insights for optimizing food formulations to enhance long-term stability.

A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m2/g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients.

Microencapsulation of red cabbage anthocyanin-rich extract by drum drying technique

Molecular migration of konjac glucomannan and gum Arabic phase separation and its application in oil-water interfaces

The present study aimed at investigating the characteristics of monosodium glutamate (MSG) microcapsules. Spray-drying was used to prepare the microcapsules, in which the core material (MSG) was coated with gum Arabic (GA) and maltodextrin (MD), and the weight ratio of MD with GA was 1:2. The characteristics of microcapsules were evaluated by scanning electron microscopy (SEM), moisture content, particle size, Fourier-transform infrared (FTIR), differential scanning calorimeter (DSC), thermogravimetry analysis (TGA), release behavior, the flavor, and taste in hot-pot. Few concave wrinkles were observed on the quasispheres surface of microcapsules coated with GA and MD. The particle size of the microcapsules ranged from 14.00 to 30.00 µm in the mean diameter, and moisture content was 2.08%. An FTIR study indicated a successful packet of MSG by wall materials and the formation of MSG microcapsules during spray drying. Results of DSC and TGA showed that hybrid encapsulation was conducive to the improvement of thermal stability of MSG. In the release of hot-pot study, tests of slow-release, electronic nose, and electronic tongue demonstrated that MSG microcapsules were available in hot water conditions to release. The MSG microcapsules coated with GA and MD exhibited long time for slow-release. Therefore, spraying drying is a suitable approach to manufacture slow-released powdered microcapsules.

Characterization of the properties of amphiphilic, alkaline soluble polysaccharides from sugar beet pulp

Physicochemical properties of stable multilayer nanoemulsion prepared via the spontaneously-ordered adsorption of short and long chains

The main factors affecting the spoilage of mayonnaise are lipid oxidation and microbial contamination. Therefore, the investigation was carried out to estimate the antimicrobial and antioxidant properties of the aqueous extract of the Arabic gum (AG). The effect of the addition of AG powder on physical–chemical and sensory properties has been evaluated in different percentages of 25, 50, 75, and 100 into mayonnaise. At the highest concentration of AG 20 mg/ml, the DPPH result represented high antioxidant activity at 92.13%. AG had inhibitory effects on gram‐negative and gram‐positive bacteria, with Staphylococcus aureus and Bacillus subtilis being the most susceptible bacteria. The use of AG as an egg substitute in mayonnaise has been shown to have a great effect on physical–chemical properties. All mayonnaise samples were sensory acceptable, particularly vegan mayonnaise (100% AG) and still acceptable for consumption at 5°C for 5 months of storage. AG could be considered an additive with significant emulsifier properties, antioxidant, and antimicrobial activities. Therefore, AG is a good choice to produce new vegetarian products for consumers who are unable to eat egg‐based foods.