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1. Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil

Author:
Karaca, Asli Can; Nickerson, Michael; Low, Nicholas H.
Source:
Food chemistry 2013 v.139 no.1-4 pp. 448-457
ISSN:
0308-8146
Subject:
lipid content,   etc   ; chickpeas; droplets; emulsions; lentils; linseed oil; microencapsulation; microstructure; oxidation; physicochemical properties; protective effect; protein isolates; protein sources; storage time; temperature;     Show all 15 Subjects
Abstract:
... Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3–21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0–40.7%), on both the physicochemical characteristics and microstructure of the microcapsules, were ...
DOI:
10.1016/j.foodchem.2013.01.040
PubMed:
23561130

2. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

Author:
Cofrades, S.; Antoniou, I.; Solas, M.T.; Herrero, A.M.; Jiménez-Colmenero, F.
Source:
Food chemistry 2013 v.141 no.1 pp. 338-346
ISSN:
0308-8146
Subject:
lipid content,   etc   ; backfat; binding properties; caseinates; color; creaming; emulsifiers; emulsifying properties; emulsions; esters; gels; lipids; meat emulsions; microstructure; olive oil; particle size distribution; pork; protein concentrates; texture; thermal stability; whey protein;     Show all 21 Subjects
Abstract:
... The aim of this paper was to prepare and characterise multiple emulsions and assess their utility as pork backfat replacers in meat gel/emulsion model systems. In order to improve the fat content (in quantitative and qualitative terms) pork backfat was replaced by a water-in-oil-in-water emulsion (W1/O/W2) prepared with olive oil (as lipid phase), polyglycerol ester of polyricinoleic acid (PGPR) a ...
DOI:
10.1016/j.foodchem.2013.02.097
PubMed:
23768366

3. Effect of recovery methods on the oxidative and physical stability of oil body emulsions

Author:
Karkani, Olga A.; Nenadis, Nikolaos; Nikiforidis, Constantinos V.; Kiosseoglou, Vassilis
Source:
Food chemistry 2013 v.139 no.1-4 pp. 640-648
ISSN:
0308-8146
Subject:
lipid content,   etc   ; polyphenols; dispersions; carrageenan; chemical precipitation; emulsions; heat treatment; beverages; ultrafiltration; lipid bodies; membrane proteins; protein composition; sucrose; corn; oxidative stability; antioxidants; creaming; green tea; pH; aqueous concentrates; centrifugation;     Show all 21 Subjects
Abstract:
... Three natural oil body emulsions of a similar fat content (∼5%), but differing in their protein composition were obtained from an aqueous maize germ extract. The first was prepared by concentrating the aqueous oil body extract with ultrafiltration to a fat content of ∼5%. The other two were prepared by initially recovering the oil bodies from the extract by centrifugation, either in the presence o ...
DOI:
10.1016/j.foodchem.2012.12.055
PubMed:
23561156