Commercial Emulsifier Research Articles

Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion

The functionality (e.g., emulsifying ability) of rice protein (RP) is restricted largely by its low solubility. The formation of a co-assembly with RP and an exogenous protein through pH-cycle is one promising method, but the mechanism behind this has not been revealed. This study utilized ovalbumin (OVA) to improve the solubility of RP and investigated the effect of OVA on the physicochemical characteristics of RP, the interactions between RP-OVA co-assembly and water, the RP-OVA interactions, the key subunits related to the solubility improvement of RP, and the emulsifying capacity of the co-assembly. The formation of RP-OVA co-assembly considerably improved the solubility of RP (up to 73.12%), and the multi-level structure and surface property of RP were altered by OVA. The mechanism for the solubility increase was the hydrophobic interactions between OVA and RP, resulting in the exposure of some hydrophilic amino acids to protein surface and further generating a low surface hydrophobicity that allow more water molecules to permeate. Eight subunits in RP were critical for its solubility increase. The RP-OVA co-assembly prepared in this study showed an emulsifying ability even better than whey protein isolate (a commercial emulsifier) in high internal phase emulsion. This study may guide the solubility improvement of RP and widen the application of RP in the food industry as an emulsifier.

Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier.

Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample-to-solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH=1.3, 6min, 596W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH=1.5, a temperature of 69°C, an extraction time of 29min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively. Practical Application: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.

Exopolysaccharide from Lactococcus hircilactis CH4 and Lactobacillus delbrueckii GRIPUMSK as new therapeutics to treat biofilm pathogens, oxidative stress and human colon adenocarcinoma

Naturally occurring biopolymers like exopolysaccharides (EPS) secreted by lactic acid bacteria (LAB) has gained significant attention as they are cost effective, renewable and safe. In order to prevent the rapid increase in antibiotic resistant bacteria, the EPS of LAB offers novel approach of targeting the antibiotic resistant pathogens by limiting their effects on environment. Accordingly, in this study, the production, purification, characterization and biological properties of exopolysaccharides from Lactococcus hircilactis strain CH4 and Lactobacillus delbrueckii strain GRIPUMSK were performed. The optimization of lactic acid bacterial strains for exopolysaccharide production was done by response surface methodology and changing the carbon sources in the growth media. The carbohydrate and protein of exopolysaccharide 1 were 79.7 % and 8.7 % respectively and exopolysaccharide 2 were 75.2 % and 9.3 % respectively. When compared with the commercial emulsifier sodium dodecyl sulfate, both the exopolysaccharides have shown good emulsifying activity. Both the exopolysaccharides were linear homo-polysaccharide as determined by Fourier transform infrared spectroscopy and Nuclear magnetic resonance spectra. Scanning electron microscopy showed that the exopolysaccharides were porous and capable of holding water. The exopolysaccharides were partially crystalline as confirmed by X-ray diffraction spectra. Exopolysaccharides from L. hircilactis and L. delbrueckii exhibited significant antimicrobial activity against H. pylori, S. flexneri, S. pyogenes, E. faecalis and C. albicans. Both the exopolysaccharides revealed significant 2,2-diphenyl-1-picrylhydrazyl and hydrogen peroxide scavenging ability with the IC50 value of 100 μg/ml and 80 μg/ml respectively. Exopolysaccharides from L. hircilactis and L. delbrueckii at 100 μg/ml showed significant anticancer activity on HT-29 cells with 58.4 % and 58.7 % respectively. These findings proved that exopolysaccharides from the two selected lactic acid bacterial strains could be explored as natural bioactive carbohydrate polymer for biomedical applications.

Dual role of polyglycerol vitamin E succinate in emulsions: An efficient antioxidant emulsifier.

α-Tocopherol, as an oil-soluble vitamin with strong antioxidant activity. It is the most naturally abundant and biologically active form of vitamin E in humans. In this study, a novel emulsifier (PG20-VES) was synthesized by attaching hydrophilic twenty-polyglycerol (PG20) to hydrophobic vitamin E succinate (VES). This emulsifier was shown to have a relatively low critical micelle concentration (CMC=3.2μg/mL). The antioxidant activities and emulsification properties of PG20-VES were compared with those of a widely used commercial emulsifier: D-α-Tocopherol polyethylene glycol 1000 succinate (TPGS). PG20-VES exhibited a lower interfacial tension, stronger emulsifying capacity and similar antioxidant property to TPGS. An in vitro digestion study showed that lipid droplets coated by PG20-VES were digested under simulated small intestine conditions. This study showed that PG20-VES is an efficient antioxidant emulsifier, which may have applications in the formulation of bioactive delivery systems in the food, supplement, and pharmaceutical industries.

تحضير وتشخيص كاسرات أستحلاب جديدة من بوليمرات طبيعية وصناعية

This research included the preparation and characterization of new demulsifies from natural and synthetic polymers of chitosan and polyvinyl alcohol that are environmentally friendly and at the same time have high efficacy comparable to emulsifiers. imported foreign. The prepared compounds were examined using infrared spectroscopy and nuclear magnetic resonance spectroscopy, and all the spectral signals of the polymers were in good agreement with the chemical composition of the polymers. And the melting and decomposition that occur on polymers at high temperatures. The effect of the length and type of side chain in the compositions of polymers on the process of water separation of oil emulsions was studied, and they had an important impact on the levels of water separation. The solubility behavior of polymers was also known, so that there was a solubility difference in Different organic solvents according to the type of the side chain of a hydrocarbon nature, and the best solubility of the prepared polymers was a solvent (dimethyl sulfoxide). The best polymerization time was found (12) h, as well as the best temperature at which polymerization takes place is (70 °C) and the prepared emulsion was compared with The commercial emulsifier was evaluated for its efficiency in separating water from crude oil (crude oil Basra) and compared to the commercial emulsifier, it was more efficient than the commercial one in separating water from oil.

Development of Olive Oil and α-Tocopherol Containing Emulsions Stabilized by FucoPol: Rheological and Textural Analyses.

Biobased raw materials like natural polysaccharides are increasingly sought by the cosmetic industry for their valuable properties. Such biodegradable and usually non-cytotoxic biopolymers are commonly used in skin-care products as rheological modifiers, bioemulsifiers and/or bioactive ingredients. FucoPol is a natural polysaccharide with reported biocompatibility, emulsion-forming and stabilizing capacity, shear-thinning behavior and bioactivity (e.g., antioxidant capacity, wound healing ability) that potentiate its utilization in skin-care products. In this study, olive oil and α-tocopherol containing emulsions were stabilized with FucoPol. Although the presence of α-tocopherol negatively impacted the emulsions’ stability, it increased their emulsification index (EI). Moreover, FucoPol outperformed the commercial emulsifier Sepigel® 305, under the tested conditions, with higher EI and higher stability under storage for 30 days. The formulation of FucoPol-based emulsions with olive oil and α-tocopherol was studied by Response Surface Methodology (RSM) that allowed the definition of the ingredients’ content to attain high emulsification. The RSM model established that α-tocopherol concentration had no significant impact on the EI within the tested ranges, with optimal emulsification for FucoPol concentration in the range 0.7–1.2 wt.% and olive oil contents of 20–30 wt.%. Formulations with 25 wt.% olive oil and either 0.5 or 2.0 wt.% α-tocopherol were emulsified with 1.0 wt.% or 0.7 wt.% FucoPol, respectively, resulting in oil-in-water (O/W) emulsions. The emulsions had similar shear-thinning behavior, but the formulation with higher FucoPol content displayed higher apparent viscosity, higher consistency, as well as higher firmness, adhesiveness and cohesiveness, but lower spreadability. These findings show FucoPol’s high performance as an emulsifier for olive oil/α-tocopherol, which are supported by an effective impact on the physicochemical and structural characteristics of the emulsions. Hence, this natural polysaccharide is a potential alternative to other emulsifiers.

Improvement of the texture and dough stability of milk bread using bioemulsifiers/biosurfactants produced by lactobacilli isolated from an indigenous fermented milk (pendidam)

This study aimed at valorizing the emulsifying properties of bioemulsifiers/biosurfactants (BE/BS) derived from lactobacilli in baking. Lactobacilli strains isolated from six samples of pendidam were screened for BE/BS production using the oil spreading test. The BE/BS produced by the six positive strains grown on MRS broth free of tween 80 were extracted by ethanol precipitation with yields ranging from 5.80 ± 1.23 to 61.80 ± 4.74 g/L. Four BE/BS displayed the highest emulsification index (60.03 ± 3.33 to 67.60 ± 3.38%). The emulsifying and surface activities of these BE/BS were stable after heat treatment (121 °C/15 min). BE/BS at 0.5 g/100 g was used as substitute of soya lecithin in the formulation of milk bread and its rheological properties on dough and bread texture were assessed. BE/BS significantly decreased dough viscosity compared to the commercial emulsifier. The hardness of the crumb of milk bread containing BE/BS was reduced and its homogeneity improved. The in-situ properties of BE/BS produced by the isolate PM2B in milk bread preparation were more pronounced than that of the commercial emulsifier. This study demonstrated the potential use of BE/BS derived from lactobacilli in bakery products as substitute of chemical emulsifiers and suggests pendidam as a good source of lactobacilli with highest BE/BS production yields.

Synthesis, characterization and stress-testing of a robust quillaja saponin stabilized oil-in-water phytocannabinoid nanoemulsion

BackgroundThis study describes the design, optimization, and stress-testing of a novel phytocannabinoid nanoemulsion generated using high-pressure homogenization. text {QNaturale}^{circledR }, a plant-derived commercial emulsifier containing quillaja saponin, was used to stabilize the lipid phase droplets in water. Stress-testing was performed on this nanoemulsion in order to evaluate its chemical and colloidal stability under the influence of different environmental factors, encompassing both physical and chemical stressors.MethodsExtensive optimization studies were conducted to arrive at an ideal nanoemulsion formulation. A coarse emulsion containing 16.6 wt% CBD-enriched cannabis distillate and 83.4 wt% carrier (soybean) oil dispersed in 10 wt% text {QNaturale}^{circledR } (1.5 wt% quillaja saponin) solution after 10 homogenization cycles at a pressure of 30,000 psi produced a stable nanoemulsion. This nanoemulsion was then subjected to the stress studies.ResultsThe optimized nanoemulsion had an average droplet diameter of ca. 120 nm and average droplet surface ζ potentials of ca. -30 mV. It was imaged and characterized by a variety of protocols. It proved to be stable to droplet agglomeration and phase separation upon storage under ambient conditions for 6 weeks, as well as under a variety of physical stressors such as heat, cold, dilution, and carbonation. pH values ≤2 and moderately high salt concentrations (> 100 mM), however, destabilized the nanoemulsion, eventually leading to phase separation. Cannabis potency, determined by HPLC, was detrimentally affected by any changes in the nanoemulsion phase stability.ConclusionsQuillaja saponin stabilized cannabidiol(CBD)-enriched nanoemulsions are stable, robust systems even at low emulsifier concentrations, and are therefore significant from both a scientific as well as a commercial perspective.

ENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY

Mono-acylglycerol (MAG) is the most used type of emulsifier in food industry. The need for domestic emulsifiers increases each year with an average value of 4%, so that the development of MAG as an emulsifier has good prospects. This study aimed to determine the best concentration of MAG as bakery products emulsifier such as sponge cake (2%, 2.5%, 3%), white bread (0.5%, 1%, 1.5%), and cookies (0.8%, 1.6%, 3.2%), and to know the characteristics differences of bakery products between synthesized MAG and commercial emulsifier. MAG was synthesized through the esterification process of coomercial glycerol from the byproducts of making biodiesel and palm fatty acid distillate from the byproducts of crude oil purification at a temperature of 150°C, 90 minutes time, and a molar ratio of PFAD:glycerol 1:6. The best MAG concentrations for sponge cake were 2.5% based on physical characteristics and 3% based on organoleptics. The best MAG concentration for white bread was 1% indicate by its swelling dimensions. The best MAG concentration for cookie was 1.6% indicated by its swelling power that affects the crispness. The addition of MAG as emulsifier produces good characteristics and equivalent to commercial MAG in several aspects of bakery product quality.Keywords: bakery, emulsifier, mono-acylglycerol, organoleptics, swelling powder

Neoteric approach for peanuts biofilm using the merits of Moringa extracts to control aflatoxin contamination.

Aflatoxigenic fungi and aflatoxins are still a principal challenge that threatened peanut production, marketing, and handling. This study aimed to face the problem using bioactive materials, which reduce fungi and mycotoxin contamination, Moringa extracts may be suitable for solving this challenge. Also, the study was compared the extracts of leaves and oil-free seeds. Fresh leaves and seeds were collected, dried, and milled, while oil was collected by cold pressing. The extracts were evaluated for total phenols, flavonoids, and antioxidants, the oil contents of fatty acids, tocopherol, and sterols were determined. An emulsion for protecting peanuts compositing of leaves extract carried by Moringa oil, and commercial emulsifier. Leaves extract evaluation reflected distinct properties of its fibers, total phenols, and flavonoids. It was recorded a microbial inhibition of bacteria and fungi. The values ​​for both minimal inhibition and fungicidal concentrations were recorded at 3.2 mg/mL and 490 μg/L, respectively. For oil, it showed a unique content, as oleic acid was the main fatty acid, with an affinity between palmitic and behenic in their ratios. Also, oil was recorded by high contents of alpha-tocopherol and Δ7-Campesterol, with 1.166 mg/kg oil as total sterols content. The leaves extract has also a unique capacity to inhibit toxigenic fungi. By applying the composite emulsion for peanut coating, results expressed a high CFU-count inhibition when it was inoculated by A. flavus strain compared to the control.

Effects of different emulsifier substitutes on artisanal ice cream quality

This work aims at assessing the performances of eight commercial emulsifier substitutes (not identified as additives) in an artisanal ice cream formulation, in comparison with the common mono- and di-glycerides of fatty acids (MDG). Besides the quality features of mixes (density, soluble solids, rheological properties, freezing point depression) and ice creams (extrusion parameters, overrun, firmness, melting behavior, shape retention), also the emulsifying activity index (EAI) and creaming stability (CS) of the considered ingredients were tested. No significant correlations were found between EAI or CS and quality characteristics of ice creams, confirming the singular role of MDG in ice cream structuring. Citrus fibers excessively increased the mix apparent viscosity compared to the reference sample containing MDG (435 ± 3 vs 89 ± 1 mPa s). Lupine, pea, and rice proteins, as well as citrus fibers significantly improved ice cream melting behavior (1.60 ± 0.12 – 2.33 ± 0.01 g/min melting rate vs. 2.62 ± 0.05 g/min of the reference sample). However, at the tested doses there was not a single ingredient as effective as MDG on ice cream properties. A combination of different substitutes in different amounts can be a valuable strategy in order to effectively replace MDG and attain the goal of an ice cream with good quality and clean label.

Application of a Technofunctional Caseinate Hydrolysate to Replace Surfactants in Ice Cream

AbstractThere is a demand for a clean label of ice cream in the food industry. To meet this requirement, alternative surfactants and hydrocolloids without an additive number have to be found. Here, a caseinate hydrolysate with improved interfacial properties was investigated as such an additive. Replacing only the surfactant resulted in ice cream characteristics, comparable to using a commercial emulsifier (INS 472b). Thus, a clean labeling of the surfactant using this hydrolysate is possible. By contrast, replacing the hydrocolloid additionally led to an unfavorable ice cream texture and stability.

The Effect of Emulsifier on Growth Performance and Fat Digestibility in Turkeys

Abstract The present study investigated the effect of an emulsifier with very high hydrophilic-to-lipophilic balance (HLB) value (18) on growth performance and fat digestibility in turkeys. A total of 1120 day-old female Hybrid Converter turkeys were randomly divided into four treatment groups with 7 replicates (pens) of 40 birds each. Control group (T1) turkeys were fed a basal diet (BD), while turkeys from experimental groups received different levels of the commercial emulsifier VE added to diets with standard or reduced metabolizable energy (ME) content: T2 – BD + 500 ppm of VE; T3 – BD + 500 ppm of VE until 8 weeks of age, and 250 ppm from 9 to 16 weeks; T4 – BD – 3% ME + 500 ppm of VE until 8 weeks of age, and 250 ppm from 9 to 16 weeks. Regardless of its dietary inclusion level (500 g/ton and 500/250 g/ton feed), the emulsifier positively influenced the body weights (BW) and body weight gains (BWG) of birds. On days 56 and 112, significant differences in the values of these parameters were noted between the control treatment (T1) vs. groups T2 and T3. Emulsifier addition even contributed to an increase in the BWG and BW of birds receiving diets with 3% lower ME content, as compared with turkeys fed control diets. This shows that the emulsifier more than compensated the reduction in ME in T4. The turkeys from group T3 were characterized by significantly higher feed efficiency than T1 and T4 birds. The highest fat digestibility was noted in turkeys fed diets with a standard ME level and emulsifier addition (T2 and T3). In conclusion, the use of dietary emulsifier positively influences the growth performance of turkeys, and improves fat digestibility.

Improving the stability of diesel emulsions with high pyrolysis bio-oil content by alcohol co-surfactants and high shear mixing strategies

Abstract Bio-oil from biomass pyrolysis is a clean, sustainable and renewable energy resource. In this study, the emulsification of pyrolysis bio-oil in diesel fuel using a commercial emulsifier (Atlox 4914) and three alcohols (methanol, ethanol and n-butanol) as co-surfactants is investigated, with emphasis on emulsion stability and minimum emulsifier usage. Results show that the higher the bio-oil content, the lower the relative content of surfactant required for successful emulsification. The addition of alcohol co-surfactants into the emulsions, especially for those with higher bio-oil content, significantly improves emulsion stability (methanol > ethanol > n-butanol). These findings are attributed to the differences in alcohol molecular structure, viscosity and density. In this study, the influence of mixing strategy on emulsion stability is also evaluated. The performance of a vortex mixer is compared with that of an inexpensive commercially available blender. The vortex mixer provided better short-term mixing due to a more uniform energy distribution but the off-the-shelf blender gives superior emulsion stability. The blender mixing method offers a simple, low-cost and high-speed mixing that can provide the necessary mechanical energy input for successful emulsification. Overall, the present study gives useful insights into the production of bio-oil in diesel emulsions with high bio-oil content.

A novel array of interface-confined molecules: Assembling natural segments for delivery of multi-functionalities

HypothesisAnionic surfactants can form stable monolayers around oil droplets via interactions with macromolecules thereby physically stabilizing high fish oil enriched emulsions (50–70% fish oil) while phenolic acids have antioxidant properties to prevent lipid oxidation. COSMO-RS (Conductor-like Screening Model for Real Solvents) is a powerful tool for the rational design of molecules with multi-functionalities. Therefore, it should be possible to assemble segments of natural molecules into a single multifunctional molecule using COSMO-RS to confer both physical and oxidative stability to fish oil enriched systems. ExperimentsCOSMO-RS was used to predict the thermodynamic properties of series phenoleoyl malic acid esters of monoglycerides in comparison with commercial emulsifiers. A novel series of amphiphilic lipids, equipped with multi-functional groups from natural building blocks (fatty-acyl, glycerol, malic & phenolic acids), were then synthesized in a facile approach and characterized by various spectroscopy techniques. Oil-in-water emulsions stabilized by the amphiphilic lipids were formulated and characterized by dynamic light scattering measurements and fluorescence imaging. FindingsAn elaborate integration of multi-functions into a single molecule was achieved, displaying superior or comparable emulsion stability and antioxidant property, compared to a commercial emulsifier, phenolic acids and their combinations. This is the first report to holistically integrate the rational design, synthesis and functional characterization of natural-based multifunctional molecules for high capacity fish oil delivery systems.

Restriction of oil migration in tahini halva via organogelation

Tahini halva is a famous traditional confectionery product mostly consumed in the Middle East, Mediterranean, and Balkan countries, with a continuously rising consumption rates. With the increase in production, problems such as oil migration, causing an unpleasant appearance are emerging especially during prolonged storage of halva products. Thus, in the present study, tahini halva was prepared via organogelation technique with natural organogelators such as sunflower, shellac, and beeswax at different addition levels (1, 3, and 5%) and the effect of these additives on preventing the oil migration was evaluated by comparing with a commercial emulsifier (hydrogenated palm stearine). The evaluation of the physico–chemical, morphological, textural, and sensory properties of the halva samples revealed that sunflower and shellac wax at 3 and 5% addition levels led to a reasonable reduction of the oil migration problem and these products were quite similar with the control sample containing hydrogenated palm stearine. Furthermore, in all samples oil leakage was below 7%. Addition of the natural waxes did not negatively affect the textural and sensory properties of tahini halva. In conclusion, shellac and sunflower wax might be successfully used instead of hydrogenated palm stearine in confectioneries such as tahini halva.Practical applications: Oil migration is one of the major problem in oil based food products such as chocolate, emulsions, fillings, confectionery, and halva. This problem can cause quality and nutritional problems, as well as economical losses in food industry. In this reason, natural waxes were used to prevent oil migration in tahini halva. Tahini halva can be successfully prepared with natural waxes and the textural properties of tahini halva are not negatively affected by addition of natural waxes. Organogelation is effective in restricting oil migration in tahini halva. Natural waxes, sunflower, shellac, and beeswax, may reduce use of hydrogenated food additives as oil stabilizers in halva processing.Natural waxes are at least as effective as hydrogenated palm stearine for improving the oil separation problem in tahini halva.

Stability and antioxidant effect of rapeseed extract in oil-in-water emulsion

In this study, rapeseed extracts were obtained by supercritical carbon dioxide fluid extraction of defatted rapeseed to evaluate the stability and antioxidant activity of an oil-in-water (O/W) emulsion system. The oil-in-water emulsions were prepared from stripped soybean oil with different concentrations (0.3, 0.4, 0.5, and 0.6%) of rapeseed extract as an emulsifier. Their emulsion stability was compared to that of emulsions prepared with the commercial emulsifier, Tween 20 (Polysorbate 20, 0.2%). After stripping the soybean oil, the total tocopherol content was reduced from 51.4 g/100 g to 1.1 g/100 g. Emulsion stability and oxidative stability of emulsions prepared with Tween 20 and rapeseed extract as emulsifiers were evaluated. For 30 days droplet sizes of emulsions containing rapeseed extract (0.4, 0.5, and 0.6%) were not significantly different (p ＞ 0.05). Similar results were obtained for emulsion stability (ES) and Turbiscan analysis, suggesting that the addition of rapeseed extract increased emulsion stability. The addition of rapeseed extract at more than 0.4% resulted in an emulsion stability comparable to the addition of 0.2% Tween 20. The antioxidative ability of rapeseed extract increased with the amount added in the emulsion. Moreover, the addition of 0.6% rapeseed extract resulted in the lowest emulsion peroxide values (10.3 mEq/L) among all treatments. Therefore, according to the stability of its antioxidative and physical stability properties, rapeseed extract from super critical extraction could be successfully applied to the food and cosmetic industries.

Protein hydrolysates produced from rock lobster (Jasus edwardsii) Head: emulsifying capacity and food safety.

Lobster protein hydrolysates (LPH) were produced by an enzymatic process using a proteinase Alcalase, and a chemical process at strong alkaline condition (pH of 14), from rock lobster head (RLH), respectively. The chemical process recovered about 30% more protein than the enzymatic process (84.9% recovery of total protein in RLH by the chemical process and 54.5% recovery of total protein in RLH by the enzymatic process). The emulsifying capacity of LPH produced by the chemical process (69.7 m2/g) was significantly higher than the emulsifying capacity of the LPH produced by the enzymatic process (20.7 m2/g), and also exceeds the emulsifying capacity of cow gelatine (50.3 m2/g), a commercial emulsifier in the food industry. LPH produced by the chemical process possess 30.3% essential amino acids. This content is comparable with the essential amino acid content of fish protein, a commonly recognized food resource for essential amino acid supplement for human. The content of heavy metals, including inorganic arsenic, of LPH is lower than the standard levels regulated by Food Standard Australia and New Zealand (FSANZ). These results demonstrated the potential value of LPH used as a safe emulsifier with significant nutritional value for the food industry.

Cookies from composite wheat–sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition

Sesame coat is a valuable by-product. The study was carried out on sesame peels flour at different replacing levels of white wheat flour in five cookies dough formulations. The functional properties of composite flours such as swelling capacity, water holding capacity, oil holding capacity, emulsifying capacity, foam capacity, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the sesame peels flour incorporation along with wheat flour. Texture analysis of dough revealed that, the addition of sesame peels flour affected the quality of dough in terms of hardness, cohesion, adhesion and breaking strength. Cookies supplemented with sesame peels flour showed interesting physical properties with lower moisture content and higher spread factor than those made by white wheat flour. But, their hardness increase with the increase of the replacement ratio and their color becomes indesirable. Interestingly, sensory results indicated that cookies supplemented with sesame peels flour were acceptable at a level that not exceeds 30% of incorporation. By the addition of SPB1 biosurfactant at 0.1%, the dough texture profile was significantly improved and the action of this bioemulsifier was more pronounced than a commercial emulsifier known as glycerol monostearate. With the addition of SPB1 biosurfactant on cookies’ dough, we manage to obtain cookies softer and with better overall quality.

Synthesis and Evaluation of Novel Polymeric Phosphate Surfactants for Oil-Based Muds

(Mono, di) alkyl, aryl phosphate-ethoxylate were prepared from coal-tar-phenol. The synthesized ethoxylates were evaluated as water-in-oil emulsifiers in oil-base mud, one type of the drilling fluids used to drill for oil and gas wells by the rotary method. This study presents a new trend of disposal and reuse of cao-tar phenol, a byproduct that causes environmental problems. The newly prepared compounds were confirmed by FTIR and molecular weight determination. Surface properties of the newly prepared ethoxylates were studied via surface tension, emulsion stability, cloud points, critical micelle concentration, and hydrophile-lipophile balance. Also, rheological properties, filtration, and electrical stability were studied to the oil-base mud formulated with the newly prepared emulsifiers compared to the reference sample (commercial emulsifier).