Creaming Stability Research Articles

Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions

The goal of this study was to investigate the effect of emulsion formulation on characteristics of oil-in-water emulsions. Varying concentrations of biopolymers including maltodextrin, gum arabic and pea protein were used in the formulation of emulsions created according to an extreme vertices design. Mean droplet size of oil-in-water emulsions changed between 0.9-2.5 µm and decreased with increasing pea protein concentration. Creaming stability ranged between 9-100% and increased as the concentration of pea protein increased. The results of this research suggest that pea protein can be utilized as an emulsifier for oil-in-water emulsions with low oil concentration as it has the ability to decrease the mean droplet size and increase creaming stability of the emulsions.

Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate

This study investigated the mechanism behind the structuring of acidic oil-in-water emulsions made with native and nanofibrillated egg white proteins (EWP) in the presence of sodium hexametaphosphate (SHMP). Oil-in-water emulsions containing 10–70% oil content were prepared from EWP suspensions and treated with 0–500 ppm SHMP. Whereas 70% oil-in-water emulsions with both native and nanofibrillated EWP in the absence of SHMP showed a paste-like texture, the emulsions with a lower oil content (10–50% oil) had a more liquid consistency and quickly separated into two layers. No structuring effect was observed for the emulsions made with native EWP with 10–50% oil contents, however, the addition of SHMP significantly increased the creaming stability and the rheological properties of the nanofibrillated EWP emulsions containing 10–50% oil. Microstructural data suggested that nanofibrillated EWP could form a well crosslinked network in the aqueous phase of the emulsions through ion bridges with SHMP oligo anions. It resulted in the fabrication of reduced-fat emulsions with 10–50% oil content with a similar or stronger texture than that of high-fat emulsions with 70% oil content. This research provided insight into the crosslinking of nanofibrillated EWP by SHMP as a viable food grade cross-linker in designing structured acidic O/W emulsions.

Effects of Salinity and pH on the Stability of Clay-Stabilized Oil-in-Water Pickering Emulsions

Summary Most emulsions are thermodynamically unstable and will lose their effectiveness once the emulsion droplets experience creaming or coalescence, which constrains potential further and wide application. Therefore, finding a stable emulsion system is important. In this work, a systematic study was carried out on the use of an oil-in-water (O/W) Pickering emulsion stabilized by sodium (Na)-montmorillonite particles. The particle-size distribution and zeta potential of Na-montmorillonite particle solutions at 0 to 20 wt% sodium chloride (NaCl) and pH of 3.3 to 11 were characterized first. The emulsifying ability of the clay particles and stability of O/W emulsions against creaming and coalescence at a set of salinities and pH were measured to provide suitable salinity and pH range for the emulsions. Results show that the Na-montmorillonite particles can be used as an effective stabilizer for O/W emulsion. Because of the decreased zeta potential, the clay particles are more likely to adsorb on the oil/water interface to form emulsions with smaller droplet size in an acidic and high-salinity environment. At a fixed pH, the emulsion tends to be unstable against creaming at less than a certain critical salinity, which is usually 0.25 wt% NaCl. At the critical salinity, the clay particles form a three-dimensional (3D) clay network to effectively stabilize the emulsion from creaming. This clay network interconnects the emulsion droplets, thus hindering the upward movement of the droplets because of buoyancy. At salinities higher than the critical salinity, the emulsion stability against creaming gradually decreases with salinity because of the compaction of the 3D clay network. At a fixed salinity, the creaming stability also has a similar critical pH, which increases with salinity. In addition, the O/W emulsion droplets are more stable against coalescence under more acidic and saline conditions. This results from denser clay particle adsorption on the droplet surface and a greater restriction on droplet motion and collision by the clay structure. Three 2D diagrams showing clear trend of clay emulsifying ability, long-term emulsion stability against creaming and coalescence at a range of salinity from 0 to 20 wt% NaCl, and at a range of pH from 3.3 to 11 were achieved to provide appropriate emulsions.

Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.

The adsorption of proteins at oil/water interfaces can reduce interfacial tension and increase emulsion stability. However, emulsions stabilized by soy protein isolate (SPI) are not sufficiently stable. Using SPI as a control, a theoretical basis for the adsorption behavior of mixed SPI and whey protein isolate (WPI) at the oil/water interface was established and the effects of the protein ratio and content on the emulsion stability were studied. Compared to SPI solution, SPI-WPI mixed solutions were found to reduce the size distribution of emulsion droplets and significantly improve the emulsion stability. Among the studied protein contents and ratios, the protein content of 0.2 g kg-1 and SPI/WPI mass ratio of 1:9 offered the lowest creaming stability index (15%), the smallest droplet size (278 nm), and the largest absolute value ζ-potential (35 mV), i.e. the emulsion stability was excellent. The largest dilatational modulus (10.08 mN m-1 ), dilatational elasticity (10.01 mN m-1 ), and dilatational viscosity (1.18 mN m-1 ), were observed with a protein content of 0.15 g kg-1 (SPI/WPI ratio of 1:9), along with a high interfacial protein adsorption capacity (47.33%). SPI-WPI complexes form a thick adsorption layer around oil droplets, resulting in an increase of the expansion modulus of the interfacial layer. SPI-WPI complexes can form a thick adsorption layer around oil droplets, resulting in increased expansion modulus of the interfacial layer, which improves emulsion stability. © 2020 Society of Chemical Industry.

CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions

Hydrophobised whey protein particles were prepared through successive acetylation and heat treatment practices, and the particle characteristics were modulated by CaCl2 supplementation. Then, the usefulness of the hydrophobised protein particles for emulsification of a docosahexaenoic acid-rich oil was compared with that of heat-denatured whey protein. Addition of CaCl2 into hydrophobised whey protein resulted in smaller protein particles and lower ζ-potential and interfacial tension values. It also decreased the creaming stability of the consequent emulsions. It was argued that besides Ca2+-protein charge interactions, Cl– anions bind to the hydrophobised particles, and the Pickering stabilisation of oil does not rely on interfacial tension reduction. Compared with heat-denatured whey protein, hydrophobised whey protein afforded a lower protection to oil against oxidation; the peroxide value of the oil emulsified using hydrophobised protein was higher during storage.

Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream

Considering the fact that ultrasonic waves mechanically cause the particle size to be smaller through cavitation phenomenon by creating frequent stresses induced by the formation and disintegration of bubbles in the fluid, so in this research, the effects of thermosonication (TS) variables including power (30–90 W at frequency of 24 kHz), time (1–6 min) and temperature (25–65 °C) on the average size of fat globules, emulsion stability, viscosity, hardness, adhesiveness, consistency and whiteness index of camel milk cream were investigated. The results showed that with increasing power, time and temperature of ultrasonication, the average size of fat globules decreased. By increasing the power and time, the emulsion stability increased while it decreased by increasing the temperature. The results of back-extrusion test showed that only the power-time interaction had significant positive effect on the hardness and adhesiveness (p < 0.05). The dynamic viscosity of the creams increased with increasing the time and temperature of ultrasonication. The optimum TS conditions with the lowest fat globule size, adhesiveness and highest emulsion stability, hardness, consistency and viscosity were 81 W, 5.9 min (energy density of 285 kJ/L) and 41 °C.

Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties

The use of cassava starch as potential substitute for corn starch in the production of salad cream (SC) may contribute to sustainable utilization of cassava roots. This study investigated the physicochemical properties, rheology, and storage stability of SC made with starches from eight cassava varieties. SC produced was stored in an airtight plastic jar for 3 months at ambient temperature (25 ± 2°C). Changes in the physicochemical properties, rheology, and storage stability of the stored SC samples were determined using standard methods. There was a significant decrease (p < .05) in the solid contents of the SC while the peroxide increased with storage period. There was a significant increase (p < .05) in the total plate count (TPC) of the SC samples with storage period. This study further showed that the SC samples were all chemically and microbially stable considering the standards for peroxide value (PV) (<10 meg/kg) and TPC (<104 cfu/g) within the 3 months storage. Practical applications The salad cream (SC) consumed in Nigeria is mainly imported and expensive. Local brands of the product are scarce in the grocery. SC is produced majorly from modified corn flour or starch with other ingredients. To make local manufacture of SC economically feasible, it is practically imperative to find a locally available replacement for corn starch. This study was then conceived to screen starches from some elite cassava varieties for use in SC production. It has been established from this study that the cassava starches tested could be a suitable substitute for corn starch for the production of SC. However, the most stable SC from textural point of view was derived from a yellow fleshed cassava variety (TMS 1206), which is very important for the consumer preference. With appropriate addition of other ingredients in the production, consumers are assured of best quality SC.

ВИКОРИСТАННЯ СУБЛІМОВАНИХ ПОРОШКІВ ДИКОРОСЛИХ ЯГІД У ТЕХНОЛОГІЇ КРЕМУ СИРНОГО

Considering the current environmental conditions, the problem of providing thepopulation with rational and balanced nutrition is very urgent. The main purpose of theresearch is the scientific substantiation of the technology of sour milk desserts with theuse of powdered wild berries as they fill a particular place in food rations of people ofvarious categories and age groups due to their high taste characteristics and nutritionvalue. The theoretical and methodological basis of the study is the works of domestic andforeign scientists.It has been investigated that plant components in combination with animalcomponents create biologically active protein complexes that ensure the integrity and highdigestibility of amino acids. It has been determined that the ingredients that give the products functional properties include: natural sorbents, vitamins, macro- and microelements,antioxidants and adaptogens to meet the needs of the human body.The results of studies of the influence of sublimated powders of wild berries on thephysicochemical, rheological properties of cream cheese are presented in the article. It hasbeen found that the addition of powder additives increases the stability of creams, prolongsthe shelf life and increases the biological value of creams.It is assumed that the high antioxidant properties of plant supplements will make itpossible to expect the increase of shelf life by slowing down the oxidation processes of the fatcomponent in the finished products.The results of the studies allow us to conclude the possibility and practicability ofusing the powders of elderberry, viburnum and sea buckthorn to create new whipped dessertsbased on sour milk cheese with a harmonious taste and aroma.The results of the study may be useful for nutritionists, academics, teachers andstudents of the Food Technologies specialty etc.

Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates

Whey protein is widely used in the food industry as an emulsion stabilizer because of its outstanding emulsifying ability. Recent studies have shown that heat-induced whey protein aggregates may also have potential to stabilize emulsions. The interfacial behavior of whey protein and whey protein aggregates adsorbed at the milk fat-water interface has not been well investigated, especially not in the nonlinear regime, which is highly relevant for the preparation of products such as recombined dairy cream.In this study, the interfacial properties of milk fat-water interfaces stabilized by whey protein isolate (WPI) and whey protein aggregates (WPA) at different bulk concentrations (0.1 wt% - 4.0 wt%) were studied by Large Amplitude Oscillatory Dilatation (LAOD). Lissajous plots were used to analyse the nonlinear response of the interfaces as a function of strain amplitude and frequency. The elastic modulus was quantified based on the tangent modulus at zero instantaneous strain in expansion and in compression. Bulk stability of creams stabilized with the mentioned proteins was studied by determining creaming rate, droplet size distribution, ζ-potential and viscosity of the continuous phase.At low concentrations (<2.0 wt%), WPI-stabilized cream had smaller oil droplets than WPA-stabilized cream, indicating that at these concentrations WPI had better emulsifying ability. For concentrations higher than 2.0 wt%, WPA was a better emulsifier in terms of creaming stability because of the higher viscosity of the continuous phase of the emulsions. Both WPI and WPA could prevent coalescence equally well if the concentration was higher than 0.5 wt%. LAOD measurements showed that at a protein concentration of 0.1 wt%, there was little difference between WPI- and WPA-stabilized interfaces. At 4.0 wt%, WPI showed abrupt intra-cycle yielding followed by a predominantly viscous behavior at large expansion. The WPA interfacial layer had a larger maximum linear strain, and showed a more gradual softening in expansion and mild strain hardening in compression. We hypothesize that WPI formed denser and more brittle (quasi-) 2d structures at the interface, while the interfaces formed by WPA might have a thicker and more stretchable 3d structure. The WPA-stabilized emulsion was less resistant to coalescence upon drastic stirring, which can be explained with its different large deformation behavior, and is relevant for applications where the cream is subjected to large deformations (whipping or stirring).

Edible coating based on beeswax-in-water Pickering emulsion stabilized by cellulose nanofibrils and carboxymethyl chitosan.

In this work, novel edible coating films based on beeswax-in-water (O/W) Pickering emulsions had been investigated. The Pickering emulsions were stabilized with cellulose nanofibrils (CNFs)/carboxymethyl chitosan (CCS). The emulsions with a droplet diameter of around 10μm had uniform particle size distribution, and the creaming stability was improved with the increasing the contents of CNFs in the complexes, rheological analysis demonstrated that the Pickering emulsions had an elastic gel-like network. Furthermore, free-standing films were obtained when the emulsions were dried at ambient condition, the tensile strength of the coating films could be 5.0MPa at a strain of 2.2%, and the water vapor permeability (WVP) value was lower than 2×10-7 g∙h-1∙m-1∙Pa-1. Moreover, the coating films could inhibit the growth of typical spoilage organisms such as S. aureus or E. coli, it indicated that the coatings films would have promising applications in antiseptic and fresh keeping for berry fruits.

Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models

This study focuses on assessing the effects of various food processing silver ear (Tremella fuciformis) powders in sugar-reduced ice cream through melting kinetic simulation, sensory properties and functional ingredients. T. fuciformis, a natural anti-melting stabilizer in ice cream, has the advantage of functional ingredients. Using 100, 200, and 300 mesh of particle sizes, and then selecting a suitable particle size, those are added to the additive ratios of 0.4, 0.9, and 1.4% T. fuciformis powder to replace fresh T. fuciformis fruit body. Decreased particle size of T. fuciformis powder significantly increased ice cream stability. Comparisons of sensory evaluation and melting properties, in order to learn the differences of T. fuciformis ice cream under various stabilizer models, were evaluated and elucidated. Therefore, we obtained 300 mesh at 0.9% additive ratio of T. fuciformis powder, which is closest to the fresh fruit body/base ice cream. The enrichment of ice cream with T. fuciformis is to enhance the nutritional aspects and develop a functional food. Overall, the kinetic parameters of T. fuciformis ice cream melting can be provided as a reference for frozen dessert processing technology.

Validation of a High-Performance Liquid Chromatographic Method with Diod Array Detection for the Quantification of Citral and Formulation of Insect Repellent Cream from Lemongrass Oil

Lemongrass oil derived from some species of grasses in the family of Poaceae (particularly Cymbopogon citratus) posses a highly effective insect repellent potential. In Vietnam, this product is widely commercially available but its quality is not strictly controlled. From a formulator's perspective, lemongrass essential oil is not suitable for direct application on the skin because high concentrations of citral, major chemical constituent of this oil, may cause local irritation. In addition, this compound is volatile, resulting in a short repellent effect. Contributing to solve these problems, a high-performance liquid chromatography with diode array detection was developed for the simultaneous quantification of neral and geranial, two geometric isomers of citral. This method was used to examine the quality of some lemongrass oil samples in order to choose material for the preparation of insect repellent cream. Experimental research demonstrated that the stability of the lemongrass oil cream containing 6% of citral was significantly improved when using β-cyclodextrin, a cyclic oligosaccharides capable of protecting substances by capturing them in conical structure. The obtained product showed insect repellent effect against banded sugar ant Camponotus consobrinus. This effect did not change after 6 months of storage in conventional conditions.&#x0D; Keywords&#x0D; Citral, high performance liquid chromatography, quantification, insect repellent cream, lemongrass oil.&#x0D; References&#x0D; [1] H.O. Lawal, G.O. Adewuyi, A.B. Fawehinmi, A.O. Adeogun, S.O. Etatuvie, Bioassay of herbal mosquito repellent formulated from the essential oil of plants, Journal of Natural Products. 5 (2012) 109-115. http://journalofnaturalproducts.com/Volume5/15_Res_paper-14.pdf.[2] New York State Integrated Pest Management Program, Lemongrass oil profile active ingredient eligible for minimum risk pesticide use. https://ecommons.cornell.edu/bitstream/handle/1813/56130/lemongrass-oil-MRP-NYSIPM.pdf, 2019 (accessed 5 November 2019).[3] Organisation for Economic Co-operation and Development, Citral CAS N°:5392-40-5. https://hpvchemicals.oecd.org/UI/handler.axd?id=0ea83202-3f4f-4355-be4f-27ff02e19cb9, 2001 (accessed 5 November 2019).[4] R. Arun, K.C.K. Ashok, V.V.N.S.S. Sravanthi, Cyclodextrins as drug carrier molecule: a review, Scientia Pharmaceutica 76 (2008) 567-598. http://dx.doi.org/10.3797/scipharm.0808-05.[5] O.I. Adeniran, E. Fabiyi, A cream formulation of an effective mosquito repellent: a topical product from lemongrass oil (Cymbopogon citratus) Stapf, Journal of Natural Product and Plant Resources, 2 (2012) 322-327. https://pdfs.semanticscholar.org/13bf/993de8f77462335ebc07365adb38e56e706f.pdf.[6] P. Borman, D. Elder, Q2(R1) Validation of analytical procedures: text and methodology, in: A. Teasdale, D. Elder, R.W. Nims (Eds), ICH quality guidelines: an implementation guide, John Wiley &amp; Sons Inc., Hoboken, 2018, pp. 127-166.[7] S. Agrawal, N. Haldankar, A. Jadhav, Formulation of natural mosquito repellent, International Journal of Advance Research, Ideas and Innovations in Technology 4 (2018) 11-17. https://www.ijariit.com/manuscripts/v4i1/V4I1-1143.pdf.[8] Vietnamese pharmacopoeia commission, Vietnamese pharmacopoeia V part 2, Medical Publishing House Co., Ltd, Ha Noi, 2018 (in Vietnamese).[9] M.A.B. Edris, A.S.Y. Mamat, M.S. Aslam, M.S. Ahmad, Insect repellent properties of Melaleuca alternifolia, Recent Advances in Biology and Medicine 2 (2016) 57-61. http://dx.doi.org/10.18639/RABM.2016.02.293742.[10] R. Gaonkara, S. Yallappab, B.L. Dhananjayac, G. Hegde, Development and validation of reverse phase high performance liquidchromatography for citral analysis from essential oils, Journal of Chromatography B. 1036 (2016) 50–56. http://dx.doi.org/10.1016/j.jchromb.2016.10.001.[11] D. Miron, F. Battisti, C.S.T. Caten, P. Mayorga, E.E.S. Schapoval, Spectrophotometric simultaneous determination of citral isomers in cyclodextrin complexes with partial least squares supported approach, Current Pharmaceutical Analysis 8 (2012) 401-408. http://dx.doi.org/10.2174/157341212803341735.[12] L. Huber, Validation and qualification in analytical laboratories, Informa Healthcare USA Inc., New York, 2007.[13] N.D. Wilson, M.S. Ivanova, R.A. Watt, A.C. Moffat, The quantification of citral in lemongrass and lemon oils by near‐infrared spectroscopy, Journal of Pharmacy and Pharmacology 54 (2002) 1257-1263. http://dx.doi.org/10.1211/002235702320402107.[14] N. Dudai, O. Larkov, E. Lewinsohn, Simple colorimetric measurement of citral in lemon scented essential oils using Schiff’s reagent, Future for Medicinal and Aromatic Plants, 26 (2004) 499-504. http://dx.doi.org/10.17660/ActaHortic.2004.629.64.&#x0D;

Validation of a High-Performance Liquid Chromatographic Method with Diod Array Detection for the Quantification of Citral and Formulation of Insect Repellent Cream from Lemongrass Oil

Lemongrass oil derived from some species of grasses in the family of Poaceae (particularly Cymbopogon citratus) posses a highly effective insect repellent potential. In Vietnam, this product is widely commercially available but its quality is not strictly controlled. From a formulator's perspective, lemongrass essential oil is not suitable for direct application on the skin because high concentrations of citral, major chemical constituent of this oil, may cause local irritation. In addition, this compound is volatile, resulting in a short repellent effect. Contributing to solve these problems, a high-performance liquid chromatography with diode array detection was developed for the simultaneous quantification of neral and geranial, two geometric isomers of citral. This method was used to examine the quality of some lemongrass oil samples in order to choose material for the preparation of insect repellent cream. Experimental research demonstrated that the stability of the lemongrass oil cream containing 6% of citral was significantly improved when using β-cyclodextrin, a cyclic oligosaccharides capable of protecting substances by capturing them in conical structure. The obtained product showed insect repellent effect against banded sugar ant Camponotus consobrinus. This effect did not change after 6 months of storage in conventional conditions.&#x0D; Keywords&#x0D; Citral, high performance liquid chromatography, quantification, insect repellent cream, lemongrass oil.&#x0D; References&#x0D; [1] H.O. Lawal, G.O. Adewuyi, A.B. Fawehinmi, A.O. Adeogun, S.O. Etatuvie, Bioassay of herbal mosquito repellent formulated from the essential oil of plants, Journal of Natural Products. 5 (2012) 109-115. http://journalofnaturalproducts.com/Volume5/15_Res_paper-14.pdf.[2] New York State Integrated Pest Management Program, Lemongrass oil profile active ingredient eligible for minimum risk pesticide use. https://ecommons.cornell.edu/bitstream/handle/1813/56130/lemongrass-oil-MRP-NYSIPM.pdf, 2019 (accessed 5 November 2019).[3] Organisation for Economic Co-operation and Development, Citral CAS N°:5392-40-5. https://hpvchemicals.oecd.org/UI/handler.axd?id=0ea83202-3f4f-4355-be4f-27ff02e19cb9, 2001 (accessed 5 November 2019).[4] R. Arun, K.C.K. Ashok, V.V.N.S.S. Sravanthi, Cyclodextrins as drug carrier molecule: a review, Scientia Pharmaceutica 76 (2008) 567-598. http://dx.doi.org/10.3797/scipharm.0808-05.[5] O.I. Adeniran, E. Fabiyi, A cream formulation of an effective mosquito repellent: a topical product from lemongrass oil (Cymbopogon citratus) Stapf, Journal of Natural Product and Plant Resources, 2 (2012) 322-327. https://pdfs.semanticscholar.org/13bf/993de8f77462335ebc07365adb38e56e706f.pdf.[6] P. Borman, D. Elder, Q2(R1) Validation of analytical procedures: text and methodology, in: A. Teasdale, D. Elder, R.W. Nims (Eds), ICH quality guidelines: an implementation guide, John Wiley &amp; Sons Inc., Hoboken, 2018, pp. 127-166.[7] S. Agrawal, N. Haldankar, A. Jadhav, Formulation of natural mosquito repellent, International Journal of Advance Research, Ideas and Innovations in Technology 4 (2018) 11-17. https://www.ijariit.com/manuscripts/v4i1/V4I1-1143.pdf.[8] Vietnamese pharmacopoeia commission, Vietnamese pharmacopoeia V part 2, Medical Publishing House Co., Ltd, Ha Noi, 2018 (in Vietnamese).[9] M.A.B. Edris, A.S.Y. Mamat, M.S. Aslam, M.S. Ahmad, Insect repellent properties of Melaleuca alternifolia, Recent Advances in Biology and Medicine 2 (2016) 57-61. http://dx.doi.org/10.18639/RABM.2016.02.293742.[10] R. Gaonkara, S. Yallappab, B.L. Dhananjayac, G. Hegde, Development and validation of reverse phase high performance liquidchromatography for citral analysis from essential oils, Journal of Chromatography B. 1036 (2016) 50–56. http://dx.doi.org/10.1016/j.jchromb.2016.10.001.[11] D. Miron, F. Battisti, C.S.T. Caten, P. Mayorga, E.E.S. Schapoval, Spectrophotometric simultaneous determination of citral isomers in cyclodextrin complexes with partial least squares supported approach, Current Pharmaceutical Analysis 8 (2012) 401-408. http://dx.doi.org/10.2174/157341212803341735.[12] L. Huber, Validation and qualification in analytical laboratories, Informa Healthcare USA Inc., New York, 2007.[13] N.D. Wilson, M.S. Ivanova, R.A. Watt, A.C. Moffat, The quantification of citral in lemongrass and lemon oils by near‐infrared spectroscopy, Journal of Pharmacy and Pharmacology 54 (2002) 1257-1263. http://dx.doi.org/10.1211/002235702320402107.[14] N. Dudai, O. Larkov, E. Lewinsohn, Simple colorimetric measurement of citral in lemon scented essential oils using Schiff’s reagent, Future for Medicinal and Aromatic Plants, 26 (2004) 499-504. http://dx.doi.org/10.17660/ActaHortic.2004.629.64.&#x0D;

EFFECT OF TRANSFERSOME ON THE STABILITY AND ANTIOXIDANT ACTIVITY OF GLUTATHIONE IN ANTIAGING CREAMS

Objective: Glutathione is an important antioxidant compound that is added to various cosmetic preparations. This study compared the stability,antioxidant activity, and penetration of glutathione creams formulated with and without transfersome, a commonly used carrier system.Methods: The particle size of the transfersome was 55.65 nm, with a polydispersity index of 0.398 and an entrapment efficiency of 66.22%. Duringcycling and centrifugal testing, the creams (with and without transfersome) did not change color or demonstrate phase separation. Chemical stabilityanalyses of the products were performed using high-performance liquid chromatography.Results: The remaining glutathione content in the transfersome cream was 83.44%, while that of the non-transfersome cream was 47.92%. In thepenetration test using Franz diffusion cells, the transfersome cream demonstrated a cumulative penetration of 4474.44 μg/cm2, with a cumulativeconcentration percentage of 39.60% and a flux of 510.38 μg/cm−2h−1. In contrast, the non-transfersome cream demonstrated a cumulative penetrationamount of 2793.80 μg/cm2, with a cumulative concentration percentage of 24.73% and a flux of 340.12 μg/cm−2h−1. In addition, the IC50 value of thetransfersome cream preparation was 11.89 μg/mL, while that of the non-transfersome preparation was 15.57 μg/mL.Conclusion: Our findings indicate that the use of transfersome increases the stability and penetration of glutathione in cream preparations.

Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer

Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be made as gelatin. The purpose of this research was to determine the right amount of mackerel to make ice cream with good characteristics. The descriptive experimental method with an advanced regression analysis method was used to analyze the results of ice cream physical characteristics, while randomized block design (RBD) and descriptive method were used on the organoleptic results of the ice cream. The experiment consisted of four repetition sessions with different gelatin concentrations of 0%, 0.1%, 0.3%, and 0.5%, each treatment was repeated three times. The results showed additions of gelatin concentration on ice cream making had a very strong relationship with the characteristics of the ice cream namely overrun value, melting power, and viscosity with a correlation coefficient of 0.94, 0.911, and 0.995 respectively. While in terms of organoleptic, the higher the concentration gelatin, the softness of ice cream is higher, therefore more panelists preferred it.

Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences

Both fish gelatins and mammalian gelatins have been explored in the preparation and application of fish oil-loaded emulsion. However, the comprehensive comparisons and relationships of the structural, functional, and emulsions stability differences between these two gelatins remain unclear. In this work, structural, functional, and the emulsion application differences between commercial cold-water fish skin gelatin (CFG) and bovine bone gelatin (BBG) are explored. The results demonstrated the BBG-stabilized emulsion was more stable than the CFG-stabilized emulsion at 4 °C and higher temperatures (23 °C and 37 °C) decreased the creaming stability differences. The creaming index differences between CFG-stabilized and BBG-stabilized emulsions were mainly dependent on emulsion droplet size and interfacial layer thickness consisted of gelatins. Further, the possible reason for CFG's lower emulsion stability at 4 °C might be mainly dependent on its higher β-antiparallel percentage in the secondary structures and its lower thickness of gelatin film-like nanostructures. This work will provide useful information to understand the relationship between structure and function of protein. It also will provide a guide for the application of fish oil-loaded gelatin-stabilized emulsions in food beverages and other foods such as surimi.

Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

The effects of inulin and konjac glucomannan (KGM) on the physical stability, rheological properties, and microstructure of prebiotic oil-in-water emulsions stabilized by sodium caseinate (CAS) were investigated. The emulsions were firstly analyzed by droplet size and creaming index. The results showed that inulin/KGM could enhance temporary network structures of continuous phase when high concentrations of KGM and inulin were added. High oil (>40%) input induced large droplet size of emulsions with low inulin/KGM ratios. Increased KGM content (inulin/KGM>2:0.1) could significantly decrease droplet size and enhance the creaming stability of emulsions. Rheological measurement and microstructure indicated that the influence of inulin and KGM on CAS stabilized emulsions was oil fraction dependent. Emulsions without any separation showed small droplet size and strong gel network as inulin/KGM was added (above the critical ratio of 2:0.1). The results showed that inulin and KGM have the potential to regulate the stability and rheological properties of emulsions, which may provide an interesting perspective in prebiotic emulsion with various purposes.

Freeze-drying of black chokeberry pomace extract-loaded double emulsions to obtain dispersible powders.

Black chokeberry pomace extract is rich in polyphenolic antioxidants, including anthocyanins. Added to foods, bioactive compounds of the extract can undergo undesirable changes both during food handling and digestion. In this study, we examined the possibility of encapsulating a considerable amount of black chokeberry pomace extract in the inner water phase of double emulsion (water-in-oil-in-water), for intended use in food applications. Furthermore, this study investigated the feasibility of double emulsions loaded with the extract for freeze-drying to obtain dispersible powders. A substantial amount (2.1%) of black chokeberry pomace extract was efficiently encapsulated in the inner water phase of double emulsion and remained entrapped during 60 days of storage (<97%) as well as during the freeze-drying of emulsions. Reconstituted emulsions obtained after the rehydration process were found to show monomodal droplet size distribution, decent creaming stability (approximately 97%), and good encapsulation efficiency (95.36%). Such characteristics of powdered double emulsions loaded by black chokeberry pomace extract make them suitable for food application as retainer and preservative of bioactive polyphenolic-rich extracts. PRACTICAL APPLICATION: Powders of double emulsions loaded by black chokeberry pomace extract could be used as a source of bioactive polyphenolic compounds.

Use of Raw and Physically Modified Rice Starches as Fat Replacer in Whipping Cream

Raw, retrograded and retrograded-annealed starches obtained in a previous novel study from three rice varieties widely differing in apparent amylose content (22.7%, 9.8% and 0.3%) were applied for partially replacing fat in fresh cream to prepare to the consistency of whipping cream with approximately 15% final fat concentration. Properties of the whipped creams were studied and compared with a commercial whipping cream taken as standard. Differences between the mean values were assessed by Duncan’s multiple range tests at a significance level of 95%. Fat replacement resulted in whipping time as low as 60 seconds and improved foam stability of the whipped creams with significant overrun (up to 44%), suggesting industrial applicability of the starch samples as fat replacers. Incorporated starch resulted in better water retention and structural stability lower weeping out of liquid upon freezing and thawing. Modified waxy starch substitution resulted in cream texture closest to the commercial cream standard, suggesting efficient fat replacement. Thereby, starch incorporated whipping cream with more than 62% lower fat content than commercial variants could be obtained. This would thereby help in lower glycemic index, low calorie and lower priced alternative to common fat-rich whipping creams.

Development of a Phytocosmetic Enriched with Pequi (Caryocar brasiliense Cambess) Oil

Abstract The pulp oil of Caryocar brasiliense Camb., better known as pequi, is used in the typical cuisine of the Brazilian Cerrado region. It is also used in folk medicine to combat several types of disease of the respiratory system and skin. However, since its exploration is purely extractive, the exhaustion of this plant is already foreseen. Thus, in order to establish the sustainable use of pequi and contribute to its maintenance, this study aimed to develop a phytocosmetic with antioxidant and photoprotective properties using the oil of this fruit. Initially, the cytotoxicity of the oil was evaluated in order to establish the safety of its use and its fatty acid composition. Then, from the cream enriched with the oil, it was evaluated the antioxidant and photoprotector potentials, quantified the total phenolic content and examined the quality of the formulation. Pequi oil showed high percentages of palmitic (52.11%) and oleic (44.57%) fatty acids and absence of cytotoxicity. The analysis of the cream revealed 168.8 mg of total phenols in gallic acid equivalent per 100 g of oil. The evaluation of antioxidant activity showed an EC50 of 2.921 mg/mL and a capacity of inhibiting the lipoperoxidation process higher than 100%. The obtained sun protection factor was 11.40 at the concentration of 6.25 mg/mL. The quality tests revealed small disturbances in the cream stability that can be solved by further research and improvement of the formulation. The pequi oil can be converted into a phytocosmetic of great commercial value.