Emulsifier Level Research Articles

Carotenoid deposition in yolks of laying hens fed with corn diets differing in grain hardness and supplemented with rapeseed oil and emulsifier

This study investigated the effects of supplementing diets consisting of two dent corn hybrids (soft- and hard-type) with different amounts of rapeseed oil (2, 3, and 4%) and with (0.05%) or without emulsifier (Lysoforte Extended, Kemin) on the content and deposition of carotenoids in egg yolk. The feeding trial was conducted with 216 Lohmann Brown laying hens which were by 3 located in 72 cages. The cages were randomly assigned to 12 dietary treatments (2 hybrids × 3 rapeseed oil levels × 2 emulsifier levels), resulting in 6 cages (replicates) per each dietary treatment. After depletion, hens were fed treatment diets without added pigment for 7 wk. After stabilization of the carotenoid profile (lutein, zeaxanthin, α- and β-cryptoxanthin and β-carotene and total carotenoids), eggs were collected once a week until the end of the experiment and deposition efficiency was calculated based on carotenoid content in yolk and diets, yolk weight, egg production and diet intake. Corn hybrid and rapeseed oil affected (P < 0.05) the yolk content and deposition efficiency of most carotenoids. Moreover, a significant (P < 0.05) hybrid × rapeseed oil level interaction for all carotenoids indicated hybrid-specific responses to rapeseed oil supplementation. In the soft-type hybrid, the addition of 3% rapeseed oil enhanced the carotenoid content compared to 2% of rapeseed oil, whereas for the hard-type hybrid, 2 and 3% of rapeseed oil resulted in similar contents. Supplementation of 4% rapeseed oil reduced the content regardless of the hybrid. Emulsifier addition positively affected (P < 0.05) the deposition efficiency of all carotenoids except β-carotene. In conclusion, supplementing corn diets with rapeseed oil and emulsifier affected carotenoid utilization and these responses varied in hybrids differing in grain hardness, which should be considered when using corn as the sole source of carotenoids in hen diets.

Hybrid liposomes composed of hydrophilic emulsifiers and lecithin: Physicochemical, interaction and curcumin loading properties

In this study, the hybrid liposomes composed of lecithin and the hydrophilic emulsifiers including Tween 80 and decaglycerol monolaurate were prepared, and their curcumin loading performance were investigated. Results showed that the fusion of hydrophilic emulsifiers into lecithin membrane formed a new liposome-micelle-hybrid (LMH) structure whereby the LMH with Tween 80 had thinner film thickness and smaller particle size as demonstrated by quartz crystal microbalance and dynamic light scattering than LMH with decaglycerol monolaurate. In addition, the binary complex of lecithin and emulsifier had synergistic effect on the improvement of solubilizing curcumin in ethanol and water. Further evaluation of loading capacity of curcumin demonstrated that the LMH with low levels of emulsifiers possessed the maximum curcumin encapsulation efficiency compared to the pure liposomes or emulsifier-based micelles. Therefore, LMH could be a promising formulation for encapsulating and delivering bioactive substances.

Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers

With a view to set up a fast method for assessing the changes brought into a starchy matrix by the main processing aids (enzymes, hydrocolloids, and emulsifiers) used in bakery products, a new device was tested. The Rapid Force Analyzer included a fast-heating step of 90 s at a constant temperature of 100 °C and the force variations were recorded during the entire assay. When wheat starch was combined with three different amylases from fungi and bacteria, the force vs time plots showed a marked force reduction, less noticeable for in the case of maltogenic amylase. The decrease of the force was directly related with the enzyme concentration. Same tendency was observed when xanthan and Arabic gums were incorporated in the slurry. No significant alteration in terms of force were reported following the HPMC addition, while gel obtained with guar gum presented higher peak force. The emulsifiers interaction with starch led to a hot paste with lower force, although the effect was dependent on the type and level of emulsifier. The Rapid Force Analyzer may represent a quick and accurate alternative for the performance assessment of the starchy matrices treated with the process aids used by the bakery industry.

Effects of Dietary Exogenous Hydrophilic Emulsifier Supplementation on Growth Performance and Carcass Traits in Broilers

The effects of dietary exogenous hydrophilic emulsifiers on the growth, nutrient digestibility, and carcass characteristics of broilers were evaluated. A total of 200 one-day-old broilers (Ross 308) were allotted to one of four treatment groups in a randomized complete block design in five replicates with 10 birds per pen during a 5-week growth experimental period. Birds were fed a corn-soybean meal-based diet with or without the addition of 0.025, 0.050, or 0.075% exogenous hydrophilic emulsifiers. The diets contained 3,025 and 3,075 metabolizable energy/kg for Phases 1 and 2, respectively. For each phase and the overall experimental period, body weight gain (linear, <i>P</i>&lt;0.05) and feed conversion ratio (linear, <i>P</i>&lt;0.05) improved in proportion to the dietary exogenous hydrophilic emulsifier level, while the average daily feed intake was not affected by dietary treatment. Improvement in growth performance by dietary treatments was observed during the last two weeks rather than the first three weeks of the growth phase. In carcass traits, abdominal fat content increased as dietary exogenous hydrophilic emulsifier level increased (linear, <i>P</i>&lt;0.05), whereas dietary emulsifier level did not affect the relative weight of the liver, breast, and leg muscles. In conclusion, addition of dietary exogenous hydrophilic emulsifiers from 0 to 0.075% in broiler diets improved the growth rate and feed efficiency of broilers without any deleterious effects on nutrient digestibility, although a corn-soybean meal-based diet had less energy content (3,025 and 3,075 metabolizable energy/kg) for 0-3 weeks and 3-5 weeks, respectively.

Are dietary patterns becoming more processed? The effects of different dietary patterns on cognition: A review.

Background: Identifying dietary patterns that promote healthy aging has become increasingly important due to changes in food processing and consumption of processed foods. Recently, the effects of these foods and unhealthy dietary patterns on cognitive function have become more widely recognized. Aim: The aim of this review is to discuss the association between various dietary patterns and cognition in older age, while also highlighting growing evidence that ultra processed food (UPF) may negatively impact healthy aging. Methods: We have performed a non-systematic literature review searches in Google Scholar electronic database with pre-defined terms relating to UPF, diet, dietary patterns, cognition and ageing. Results: The most prevalent diets in the literature include the Western, Mediterranean, Dietary Approach to Stop Hypertension (DASH), Mediterranean-DASH Intervention for Neurogenerative Delay (MIND), Japanese, Nordic, and plant-based diets. Based on the findings, higher intakes of fresh fruit and vegetables, wholegrains and oily fish are common components of dietary patterns that are positively associated with better cognitive function. In contrast, the characteristics of a Western style dietary pattern, consisting of high amounts of UPF's, are increasing in many countries even where the staple dietary pattern was identified as healthy (i.e. Japan). Conclusion: The consumption of UPF, classified by the NOVA food classification system as industrially manufactured foods containing high levels of starches, vegetable oils, sugar, emulsifiers, and foods additives, has a negative impact on the overall nutritional quality of individual diets.

Micelle/Hydrogel Composite as a "Natural Self-Emulsifying Reversible Hybrid Hydrogel (N'SERH)" Enhances the Oral Bioavailability of Free (Unconjugated) Resveratrol.

The poor oral bioavailability, rapid biotransformation to less active metabolites, and fast elimination from systemic circulation have been identified as the major limitations responsible for the clinical insignificance of many drug candidates and phytonutrients. Despite the technological advancements in the nanoformulations of synthetic drugs, there exist many challenges for nutritional therapy, due to the regulatory issues, use of high levels of synthetic emulsifiers and polymers, low stability, low loading levels, mainly liquid state, etc. Herein, we report the characterization and human pharmacokinetics of a natural self-emulsifying hybrid-hydrogel formulation of trans-resveratrol prepared by uniformly impregnating resveratrol micelles into the fenugreek galactomannan hydrogel scaffold to form a water-soluble micelle/hydrogel composite in powder form (RF-20). Fourier transform infrared spectroscopy (FTIR), powder X-ray diffraction (PXRD), scanning electron microscopy (SEM), particle size analysis by dynamic light scattering (DLS), and transmission electron microscopy (TEM) demonstrated the uniform impregnation of resveratrol micelles within the galactomannan hydrogel matrix to form a soluble (average particle size of 172.0 ± 10.4 nm and −21.0 ± 2.5 mV zeta potential) and amorphous powder form with smooth and translucent surface morphology for RF-20, with no chemical alterations. Upon pharmacokinetic studies on healthy human subjects (n = 16) following a randomized, double-blinded, placebo-controlled, 2-arm, 4-sequence crossover design and tandem mass spectrometry (UPLC-ESI-MS/MS), 80 mg of trans-resveratrol from RF-20 provided enhanced free resveratrol bioavailability and pharmacokinetic properties compared to the unformulated resveratrol with 98% purity. The enhancement in bioavailability was more when supplemented in sachet (12.98-fold) form than the capsule (10.48-fold) with improved absorption (Cmax = 50.97 ± 15.82 ng/mL), circulation half-life (t1/2 = 7.01 ± 1.44 h), and sustained delivery (Tmax = 4.71 ± 0.73 h), as compared to the unformulated form (Cmax = 15.07 ± 5.10 ng/mL; t1/2 = 1.58 ± 0.65 h; Tmax = 1.21 ± 0.42 h).

Emulsificante e complexo enzimático em dieta para frangos de corte de linhagem caipira na Amazônia ocidental

Abstract This study aimed to evaluate the effects of adding levels of emulsifier based on soy lecithin and enzymatic complex (xylanase, β-glucanase, galactosidase, protease, amylase, and β-mannanase) on the basal diet during the raising of free-range broiler chickens. The experimental design was completely randomized, with five treatments and six replications. Treatments were: T1: control diet, without enzymatic complex and emulsifier; T2: 0.2 kg t-1 of enzymatic complex; T3: 0.5 kg t-1 of emulsifier; T4: 0.2 kg t-1 of enzymatic complex + 0.5 kg t-1 of emulsifier; and T5: 0.3 kg t-1 of enzymatic complex + 1 kg t-1 of emulsifier. Performance data were collected every 14 days, and the animals were euthanized at 70 days to obtain carcass, breast, drumstick, and thigh yield and intestine collection for pH analysis and morphometry. The periods from 1 to 56 and 1 to 70 days showed a difference (P&lt;0.05) in the parameters of zootechnical performance, the feed intake was lower in T4 and T5, and weight gain was better in T1, T2, T3, and T4. Feed conversion was better in T1, T2, and T4. No difference (P&gt;0.05) was observed for poultry livability, carcass yield, viscera, and pH of duodenum and cecum. A difference was found for intestinal morphometry (P&lt;0.05), and T5 showed the best villus/crypt ratio. The level with 0.3 kg t-1 of enzymatic complex and 1 kg t-1 of emulsifier indicated a better relationship between villi and crypts. However, the level with 0.2 kg t-1 of enzymatic complex and 0.5 kg t-1 of emulsifier added to the commercial diet led to benefits such as decreased feed intake, without affecting weight gain, thus inducing a good feed conversion.

Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology.

This study was aimed at evaluating the suitability of sesame paste as an ingredient in white compound chocolate using response surface methodology. A D‐optimal combined mixture‐process design with three mixture components, sesame paste (15%–30% w/w), soy flour (0%–15% w/w), and milk powder (0%–15% w/w) under variable amount of emulsifier was used to optimize textural (hardness, cohesiveness, and adhesive force) and thermal (T onset and T m) properties of white compound chocolate containing sesame paste. The results showed that the linear effect of all the mixture components was significant (p < .05) on the responses. Applying a desirability function method, the optimum proportion of mixture components, and emulsifier level were as follows: sesame paste 15.5% w/w, milk powder 7.5% w/w, soy four 7% w/w, and emulsifier 0% w/w, respectively. At optimum point, hardness, cohesiveness, adhesive force, T onset, and T m were 367.07 (N), 0.63, 8.46 (N), 28.1 (°C), and 33.7 (°C), respectively. The predicted values were confirmed through validation experiment.

Effect of emulsifiers on viscosity and emulsion stability of the cocoa powder mixture

The study was initiated to generate data on the effectiveness of emulsifiers in the cocoa mixture (use as a beverage) with the suitable cocoa butter content remaining in cocoa powder. The experimental designs and comparative analyses will provide the information and knowledge needed in using emulsifiers for improving cocoa powder dispersibility, through viscosity and emulsion stability analysis. The present study was conducted to improved cocoa powder mixtures which have good dispersibility in liquids. Emulsifier of four types (polysorbate, sorbitan monostearate, lecithin from egg yolk/vegetable oil) with the concentrations ranging from 0.25 to 0.7% on the viscosity and emulsion stability of cocoa powder (16 and 20% of cocoa butter contents remained in cocoa powder) were investigated. The obtained results showed that stabilizer levels markedly affected the viscosity and emulsion stability of whipped mixture which increased with higher levels of emulsifiers and cocoa butter contents. The dispersibility of cocoa powder can be significantly increased by adding emulsifiers with the best results achieved at 0.572 and 0.668% of sorbitan monostearate and polysorbate, respectively, in comparison with lecithin. The organoleptic evaluation on the cocoa powder samples also showed there were significant differences (P0.05) in the sensory attributes of the product at this concentration. This sample was adjudged the best based on the overall acceptance.

Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels

Abstract The impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour along with concurrent decrease of milk powder, increased particle size distribution parameters, as D90 increased from 9.33 to 16.6 (μm). The outcomes indicated that different contents of soy flour affected the hardness along with having greater impact on the samples containing emulsifier. Adding mono-glyceride to chocolate resulted in an excessive reduction in the hardness and also in particle size distribution parameters. Values of Casson plastic viscosity ranged from 2.46 to 5.8 (Pa.s), the Casson yield values and apparent viscosity varied between 9.95 and 111.72 (Pa), and 6.3 and 12.1(Pa.s), respectively. Moreover, analyzing the data demonstrated that soy flour had notable impact on the sensory properties of the samples. Also, soy flour and emulsifier could be manipulated for achieving the desirable rheological properties of sesame paste white compound chocolate.

Effect of Fat Sources and Emulsifier Levels in Broiler Diets on Performance, Nutrient Digestibility, and Carcass Parameters

The objective of the current study was to check the effect of fat types and polyglycerol polyricinoleate (PGPR) levels in broiler diets on broilers performance. For this purpose, three sources of fat {soy oil (SO), poultry oil (PO), and oxidized oil (OO) (oxidized soy oil)} and four levels of PGPR were used in a 3×4 factorial arrangement. The trial had 12 different dietary treatments: (T1) basal ration (BR) containing SO without PGPR supplementation, (T2) BR containing PO without PGPR supplementation, (T3) BR containing OO without PGPR supplementation, (T4) BR containing SO with PGPR supplementation (0.025%), (T5) BR containing PO with PGPR supplementation (0.025%), (T6) BR containing OO with PGPR supplementation (0.025%), (T7) BR containing SO with PGPR supplementation (0.035%), (T8) BR containing PO with PGPR supplementation (0.035%), (T9) BR containing OO with PGPR supplementation (0.035%), (T10) BR containing SO with PGPR supplementation (0.045%), (T11) BR containing PO with PGPR supplementation (0.045%), (T12) BR containing OO with PGPR supplementation (0.045%). Results revealed that interaction was present for fat sources and PGPR levels in the current experiment (p<0.05) for feed conversion ratio, body weight, dry matter (DM) and crude fat (CF) digestiblities (p<0.05). In overall trial, interaction results of PGPR and fat sources showed that performance of birds and nutrient digestiblities of DM and CF was increased in birds received diet contained SO and PGPR @ 0.35%. It is concluded that PGPR @ 0.035% could be successfully used in broiler ration contained soy oil to improve the performance.

Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions

Fat crystals and adsorbed interfacial layer are very important in controlling the stability of partly crystalline fat globules. In this study, the effects of competitive adsorption of emulsifiers, including glyceryl monooleate (GMO) and sucrose ester (SE) with milk proteins and emulsifier-fat (anhydrous milk fat, AMF; coconut oil, CO) interactions on the fat crystallization behavior and stability of whipped-frozen emulsions were investigated. Parameters such as zeta potential, surface protein coverage, rheological property, fat crystallization behavior, overrun, melting rate and microstructure of ice cream were determined. The results indicated both GMO and SE affected the crystallization behavior, changing the crystal growth, morphology and stiffness. Different mechanism was involved in fat partial coalescence in emulsion systems with different fat-emulsifier interactions. The promotion of partial coalescence in whipped-frozen emulsions with increasing concentration of GMO was mainly related to fat crystallization behavior combined with increased fat crystal growth dimension and protrusion length at the fat globule surface, since protein surface coverage was not affected by GMO concentration. However, in the case of emulsions with SE, enhancement of partial coalescence was mainly related to decreased protein surface coverage combined with less resistance of interfacial membranes to penetration by small fat crystals. Ice cream based on CO were distinguished by higher overruns and lower melting rates compared to ice cream based on AMF with the same levels of emulsifiers, especially strong fat crystal network in the presence of GMO accounts for the increased air bubble stability. These findings provides a theoretical basis for aerated food processing.

The Effect of Compression Ratio on a Diesel Engine Fueled with a Mixture of Medium Sulfur High Speed Diesel and Ethanol

Various design modifications made by transportation equipment companies aim to increase the efficiency of fuel consumption. One of them is by reducing the dIndonesia relies on the use of fossil fuels (conventional), particularly in the fields of industry, transportation, and power generation systems. Fossil fuels are not sustainable energy sources, so their availability is limited. To reduce dependence on fossil fuels and reduce the negative impact on the environment, it is necessary to conduct research on energy sources, especially renewable and environmentally friendly ones. Bioethanol is a form of renewable energy that can be produced from plants. So that the use of fossil fuels can be replaced by ethanol fuel, especially for spark-ignition engines (SIE). However, when used in compressed ignition engines (CIE), plant fuels or vegetable oils have weaknesses that affect CIE performance, such as cetane number, calorific value, etc. so that engineering related to the fuel and engine is needed. This study will examine the effect of changes in the compression ratio in CIE fueled by a mixture of Indonesia medium sulfur content of Diesel Fuel (commercially name: Dexlite), Ethanol, and Emulsifier Tween 80 on engine performance and emissions. The results showed that the 10% emulsifier was used in all fuel mixtures because the separation time was the longest. After determining the emulsifier level, the DEX70 (70% Dexlite - 30% Ethanol) and DEX 80 (80% Dexlite - 20% Ethanol) fuels were determined because they have the best characteristics for exhaust gas emission parameters. Then, by changing the compression ratio on the engine, there is a change in engine performance and emission parameters. For DEX80 and DEX70 with CR 17.9 have the maximum brake thermal efficiency (BTE) as much as 25.52% and 25.16% respectively at maximum load, higher than Dexlite with CR 17.9 in which BTE as much as around only 24%. Increasing compression ratio significantly decrease smoke opacity of exhaust gas. DEX80 with CR 17 and CR 16 experienced an increase in smoke opacity by (175.41%) and (3.11%) against DEX80 with CR 17.9. Meanwhile, DEX70 with CR 17 and CR 16 experienced an increase in smoke opacity by (17.01%) and (236.05%) against DEX80 CR 17.9.

Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin.

Nanostructured lipid carriers (NLCs) are a type of colloidal delivery system that was developed in the pharmaceutical industry to combine the advantages and eliminate the shortcomings of oil-in-water (O/W) nanoemulsions and solid lipid nanoparticles (SLNs). The hydrophobic core of the particles within NLCs consists of a solidified fat phase with a partially disorganized structure, which inhibits morphological changes and bioactive expulsion. In the present study, we formulated NLCs using a hot-homogenization approach using fully hydrogenated soybean oil (HSO) as the lipid phase and quillaja saponins as a natural surfactant. The NLCs formed had a low viscosity and milky white appearance similar to that of O/W nanoemulsions. The fabrication conditions were optimized, including the number of passes through the microfluidizer, stirring conditions, cooling rate, and emulsifier level. Unlike bulk HSO, the emulsified form had to be supercooled substantially to promote crystallization of the lipid droplets, which was attributed to differences in nucleation behavior. The crystallization temperature decreased with increasing saponin concentration, which was probably because smaller droplets were formed at higher emulsifier levels. For instance, at 3, 6, 9, and 12 wt% saponin, the degree of supercooling was 10, 15, 18, and 18 °C, while the mean particle diameter was 0.82, 0.53, 0.41, and 0.44 μm, respectively. The melting and crystallization behavior of the NLCs was characterized using an optical microscope and differential scanning calorimetry (DSC), while the morphology of the NLCs was characterized using transmission electron microscopy (TEM). This analysis showed that the NLCs contained spherical particles with a crystallization temperature around 31 °C. This information may be useful for formulating NLC from natural ingredients for application in the food and beverage industry.

Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.

Demands for plant-based food and beverage products have escalated in recent years. However, many commercial coffee creamers are still being made using dairy derivatives such as sodium caseinate. Therefore, there is a need to investigate the replacement of dairy based proteins with plant-based alternatives. This study was carried out to systematically investigate the properties of model O/W emulsions stabilized by either sodium caseinate (0.25 to 1.5%) or soy lecithin (0.5 to 1.5%). The model emulsions were made of 10% medium chain triglyceride (MCT) oil-in-water emulsions at pH 7. All model O/W emulsions exhibited whitish appearances similar to that of commercial creamers and were effective at lightening black coffee, except those containing the lowest emulsifier concentrations i.e., 0.25% caseinate or 0.5% lecithin. The lightness of the model emulsions depended on the type and level of emulsifier used, with soy lecithin-stabilized emulsions having similar lightening power compare to that stabilized by sodium caseinate. No feathering or free oil were observed in the whitened coffees at the highest emulsifier level used. Mixtures of caseinate and lecithin emulsifiers were also used and model O/W emulsions with similar physical properties to that stabilized by sodium caseinate alone were produced. The mixed emulsifier-stabilized model emulsions had similar lightness when added to coffee than those stabilized by the individual emulsifiers, suggesting similar stabilization mechanisms using these emulsifiers alone or in combination.

Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin

Emulsifiers can often be used in combination to improve their functional performance. In this study, we examined the potential of combining two natural emulsifiers, hydrolyzed rice glutelin (HRG) and quillaja saponin (QS), on the formation and stability of oil-in-water emulsions. In particular, we investigated the impact of total emulsifier level, QS-to-HRG ratio, pH, ionic strength, and temperature on the mean particle diameter (d3,2), ξ-potential, creaming stability, and microstructure of the emulsions. The size of the oil droplets produced by homogenization decreased as the QS-to-HRG ratio increased from 1:4 to 1:1, but remained constant after that. The ξ-potential and dimensions of the droplets coated by the mixed emulsifiers were reasonably similar to those coated by QS alone, suggesting that the adsorbed saponins dominated the interfacial properties in the mixed systems. We also determined the physical stability of emulsions prepared using HRG, QS, or 1:1 QS-HRG after exposure to pH changes (pH 3–7), salt addition (0–500 mM NaCl, pH 7) and thermal treatment (30–90 °C 30 min, 200 mM NaCl, pH 7). QS-emulsions were stable to aggregation and creaming over a wider pH range than the other emulsions. Conversely, the mixed emulsions had better stability to high salt levels and temperatures (pH 7), which was attributed to a thicker interfacial layer causing stronger steric repulsion. This research may increase the utilization of plant-based emulsifiers in food and beverage applications.

Fortification of milk with phytosterol and its effect on sensory and physicochemical properties

AbstractPhytosterols are a group of lipophilic steroid alcohols found in plants, which have been shown to lower cholesterol when supplemented in the diet. A commercial phytosterol preparation was added to milk in the form of an oil-in-water emulsion. For the preparation of an emulsion, diacetyl tartaric acid ester of mono- and diglycerides was used as an emulsifier and butteroil was used as a source of fat. Three emulsion formulations, i.e. A (8% phytosterols), B (10% phytosterols) and C (12% phytosterols), were prepared in which the levels of emulsifier (6.5%) and butteroil (10%) were kept constant, and each emulsion was added to milk at a rate of 5% (w/w). Based on sensory evaluation, B-emulsion formulation was selected for fortification of milk. The phytosterol content of the fortified milk determined by reverse-phase high-performance liquid chromatography was 410.8 mg/100 g. No significant loss in the initial content of phytosterol was observed after 1 week of storage. Sensory and physicochemical analyses indicated that significant differences were not observed between control and fortified milk samples up to 7 days of refrigerated storage. The present study suggests that it is feasible to add phytosterol as a functional ingredient in milk in the form of water-soluble emulsion to enhance health benefits of consumers. Two servings of such fortified milk per day provide almost the entire recommended daily requirement of phytosterol.

Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology

Nano-emulsions are increasingly used in various products in order to incorporate easily degradable bioactive compounds, protect them against oxidation and increase their bio-availability. However, achieving stable emulsion formulations with desirable properties, poses a challenging goal. In this study the composition of water in extra virgin olive oil nano-emulsions incorporating two bioactive compounds (ascorbic/gallic acid) was optimized using Response Surface Methodology (RSM). The selected composition variables were the emulsifier and bioactive compounds ratio and the examined properties were the emulsion stability, mean droplet diameter, polydispersity and turbidity. The study showed that the characteristics of the water-in-oil nano-emulsions were significantly influenced by both composition variables. The optimal formulation for producing w/o nano-emulsion with desirable characteristics incorporating ascorbic and gallic acid was provided by the same combined levels of emulsifier and bioactive compound ratio (1% w/w bioactive compound and 4% w/w Tween 20). Experimental and predicted values were in close agreement.

Efficacy of 1,3-diacylglycerol as a fat emulsifier in low-density diet for broilers

An experiment was conducted to study the effects of dietary supplementation of 1,3-diacylglycerol (DAG) as an emulsifier in a low-density diet on growth performance, nutrient digestibility, blood characteristics, and meat quality in broilers. A total of 480 1-day-old male 308 Ross broiler chicks were randomly allocated into 1 of the following 5 treatments: Control, fed a basal diet (CON), basal diet minus 100 kcal ME diet (LE), T1 (LE + 0.075% 1,3-DAG), T2 (LE + 0.10% 1,3-DAG), and T3 (LE + 0.15% 1,3-DAG).The supplementation of low energy diet to broilers reduced (P < 0.05) feed intake compared to CON diet during wk 1 of the experiment. The supplementation of LE diet with 0.075, 0.10, and 0.15% 1,3-DAG linearly increased (P = 0.09) body weight gain (BWG) and decreased (P = 0.08) feed intake (FI) during wk 1. During wk 2 to 3 and overall (0 to 5 wk), there was linear increase (P < 0.05) in BWG and decrease in feed conversion ratio (FCR) in LE diet supplemented with graded levels of emulsifier. The LE diet reduced (P < 0.05) dry matter (DM) and energy digestibility (P = 0.07) compared with CON diet. Supplementing energy-reduced diet with different levels of 1,3-DAG linearly increased (P < 0.05) DM, and energy digestibility, but no significant differences were observed in blood profiles, meat quality (except drip loss) of broilers.In conclusion, DAG positively affected growth performances and nutrient digestibility in broilers. However, meat quality and serum profiles were unaffected in broilers fed an energy-reduced diet supplemented with DAG.

Effect of diets with different energy and lysophospholipids levels on performance, nutrient metabolism, and body composition in broilers

This experiment was conducted to evaluate the effect of diets with different energy and emulsifier (Lipidol, active ingredient: lysophospholipids; LPL) levels on growth performance, nutrient digestibility, body composition, and serum profile in broilers. A total of 864 one-day-old male Ross 308 broilers (45.3 ± 0.6 g) was used in a 28-day experiment. Broilers were allotted to a 2 × 3 factorial arrangement design with 2 levels of energy (starter: ME = 2,950 kcal/kg for energy reduced diet and 3,050 kcal/kg for basal diet; finisher: ME = 3,100 kcal/kg for energy reduced diet and 3,200 kcal/kg for basal diet) and 3 levels of emulsifier supplementation (zero, 0.05, and 0.10%) according to their initial BW. There were 8 replicate cages per treatment with 18 broilers per cage. Broilers fed basal diets had higher (P < 0.05) body weight gain (BWG, d zero to 14) and lower (P < 0.05) feed conversion ratio (FCR, d zero to 14 and d zero to 28) than those fed reduced energy diets. Broilers fed LPL supplementation diets also had higher (P < 0.05) BWG (d zero to 14) and lower (P < 0.05) FCR (d zero to 14, d 15 to 28, and d zero to 28) than those fed without LPL supplementation diets. On d 14, the apparent total tract digestibility (ATTD) of DM, nitrogen (N), and gross energy (GE) was increased (P < 0.05) by LPL supplementation. The low density lipoprotein cholesterol, total cholesterol, and triglycerides concentrations also were decreased (P < 0.05) by LPL supplementation on d 14. The relative weight of abdominal fat was higher (P < 0.05) in basal diet treatments, but lower (P < 0.05) in LPL supplementation treatments. In conclusion, LPL supplementation can increase growth performance and nutrient digestibility, decrease cholesterol and triglycerides concentration in the starter period, and decrease the abdominal fat percentage in broilers.